— No. 25 —
Bronx Cocktail
- 2 oz gin
- 1/2 oz sweet vermouth
- 1/2 oz dry vermouth
- 1/2 oz fresh orange juice
Monthly Archives: September 2010
— No. 24 —
Monk Antrim’s Manila Hotel Mint Julep No. 1
- 3 3/4 oz bourbon or rye whiskey
- 2 bar spoons of Demerara rum or Barbados rum
- 1/4 oz sugar
- 1 oz water
- 6 sprigs of mint and 1 fresh mint bunch
- 2 slices pineapple
- 4 scarlet cherries
— No. 23 —
Philly Sling
- 1 1/2 oz apple brandy (Applejack or Calvados)
- 1 oz Plymouth sloe gin
- 1/2 oz fresh lemon juice
- 1/4 simple syrup
- 1 dash of Fee Bros. Whiskey Barrel Bitters
- 1 apple dollar slice
— No. 22 —
Alaska Cocktail
- 1 1/2 oz gin
- 1/2 oz yellow Chartreuse
- 2 dashes orange bitters
- 1 lemon twist
— No. 21 —
Mortal Sunset
- 1 1/2 oz rye whiskey
- 1/2 oz Cynar
- 1/2 oz black tea maple syrup
- 1/2 fresh orange juice
- dash of Cherry Heering
- 1 orange wheel
— No. 20 —
Artemis Flower
- 2 oz bourbon
- 3/4 oz demerara syrup (2:1)
- 1/2 oz fresh lime juice
- 1/2 oz Sambuca (Valdez uses Averna)
- 2 sprigs of fresh thyme
- 1 strawberry, halved
- club soda
— No. 19 —
Basil Smash
- 1 oz vodka
- 1/2 oz reposado tequila
- 1/2 oz agave syrup
- 1 dash orange bitters
- 3 basil leaves
- 1 whole clove
- 5 dashes Angostura bitters
- Grapefruit soda
— No. 18 —
Sazerac
- 2 oz rye whiskey
- 5 dashes Peychaud’s bitters
- 1 sugar cube
- Splash of water
- Herbsaint wash
- 1 lemon twist
— No. 17 —
Old Fashioned
- 2 1/2 oz bourbon
- 1 demerara sugar cube
- splash of water
- 2 orange peels
- 2 dashes Angostura Bitters
- 2 dashes of Post Prohibition Pick Me Up Bitters
- 1 lemon peel
— No. 16 —
Martini
- 3 oz gin or vodka
- 1/2 oz dry vermouth
- 1 dash orange bitters
- lemon twist or olive