— No. 59 —
Vieux Carré
- 1 oz Cognac
- 1 oz rye whiskey
- 1 oz sweet vermouth
- 1/4 oz Benedictine
- 1 dash of Peychaud's bitters
- 1 dash of Angostura bitters
- 1 lemon twist
Classic
— No. 44 —
Bobby Burns
- 2 oz Scotch whisky
- 1 oz sweet vermouth
- 1/4 oz Bénédictine
- Garnish with a lemon twist
— No. 41 —
Monkey Gland
- 1 1/2 oz gin
- 1 1/2 oz fresh orange juice
- 1/4 oz house made grenadine
- 1/8 oz Herbsaint or pastis
— No. 39 —
Martinez
- 2 oz Ransom Old Tom Gin
- 1 oz Carpano Antica Sweet Vermouth
- 1/4 oz Luxardo Maraschino Liqueur
- Dash of Post Prohibition Orange Bitters
- Garnish with a lemon twist
— No. 36 —
Aviation
- 2 oz gin
- 1/2 oz Luxardo maraschino liquor
- 1/2 oz creme de violette
- 1/2 oz lemon juice
- 1 real maraschino cherry
— No. 35 —
Sidecar
- 2 oz brandy (cognac)
- 1 oz Cointreau
- 1 oz lemon juice
— No. 30 —
Blood & Sand
- 1 oz scotch whisky,
- 3/4 oz fresh orange juice
- 3/4 oz Cherry Heering
- 3/4 oz sweet vermouth
— No. 27 —
New York Flip
- 1 oz bourbon
- 3/4 oz Tawny port
- 3/4 oz cream
- 1/4 oz simple syrup
- 1 egg white
- Grated nutmeg for garnish
— No. 25 —
Bronx Cocktail
- 2 oz gin
- 1/2 oz sweet vermouth
- 1/2 oz dry vermouth
- 1/2 oz fresh orange juice
— 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