Angostura Bitters

— 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 Stir all ingre­di­ents except the lemon twist over ice and strain into a chilled cock­tail glass. Gar­nish with a lemon twist.

— No. 37 —

Black Opal

1 1/2 oz reposa­do tequi­la 1 1/2 oz Guin­ness 1/2 oz tawny port 1/4 oz agave nec­tar mixed with 1/4 oz of water Dash of Angos­tu­ra bit­ters 1 small pinch of cin­na­mon sug­ar Shake all ingre­di­ents except Guin­ness and cin­na­mon sug­ar with ice. Strain into a High­ball glass filled with ice. Top with Guin­ness and stir. Gar­nish with a pinch of cin­na­mon sug­ar. Recipe by Jacques Bezuiden­hout