Recipes, No Banter

Here, you'll find the recipes for all the drinks on this blog, without my urbane, witty, and intelligent commentary. Recipes are listed alphabetically.

 The 1794 Cocktail
  • 2 oz rye whiskey
  • 1/2 oz Campari
  • 1/2 oz sweet vermouth
  • 1 or 2 drops of Bittermen's Xocolatl Mole Bitters
Stir with ice until very cold, and strain into a cocktail glass. Garnish with a lemon or orange peel.

And to All a Good Night
  • 1 1/2 oz bourbon or rye 
  • 3/4 oz reposado tequila 
  • 3/4 oz Cherry Heering
  • 2 dashes Regan's orange bitters 
  • 1 dash Angostura bitters
  • Orange twist 
Combine the ingredients in a mixing glass with ice and stir until cold. Strain into a glass, take a swath of orange peel and gently spritz the oil across the surface (you can even try flaming it), deposit the peel in the glass, lift it to your lips, tilt the glass gently to no more than a 45 degree angle (toward your mouth, of course), and savor.

The Attention Cocktail
  • 2 oz dry gin
  • 1/4 oz Crème de Violette
  • 1/4 oz absinthe (I use Kübler)
  • 1/4 oz dry vermouth
  • 2 dashes, Regan's Orange Bitters
Shake with ice and strain into a chilled cocktail glass. Serve with a lemon twist.

Autumn Old Fashioned Cocktail
  • 2 oz applejack
  • 1 tsp Grade A, dark amber maple syrup
  • 2 dashes Fee Brothers Whiskey Barrel Aged Bitters
In an Old Fashioned glass, add the two dashes of bitters (be careful, as they are quite potent - too much and they will overwhelm the drink), the spoonful of maple syrup, and the applejack. Stir to mix, and then add a couple of ice cubes. You can garnish with an orange twist, but actually, it doesn't add much to the drink so I would say, leave it as is...

The Back Forty
  • 2 oz bourbon
  • 4 teaspoons of maple syrup
  • 1 oz fresh lemon juice
  • 3-5 dashes of Fee Brothers orange bitters
In a shaker with ice, shake all the ingredients vigorously, to ensure that the syrup is well-mixed. You could also stir the syrup with two teaspoons of hot water to dissolve it, then add the other ingredients.

Strain into an ice-filled rocks glass. Garnish with a lemon or lime wheel, or a cherry, and enjoy. Perfect for a summer day.

Bitter Mai Tai
  • 1 1/2 oz Campari
  • 3/4 oz Jamaican rum (Smith & Cross recommended)
  • 1/2 oz orange curaçao
  • 1 oz fresh lime juice
  • 3/4 oz orgeat syrup
Shake all the ingredients with ice until cold, and strain into a rocks glass filled with crushed ice. You can garnish this with a mint sprig or a lime (or both), as you would a Mai Tai.

Blood and Sand Cocktail
  • 3/4 oz blended scotch whisky (or single malt)
  • 3/4 oz sweet vermouth (any works, but try using Carpano Antica Formula or Vya, if you can find them; both add their own nuances to this drink)
  • 3/4 oz fresh orange juice (if you find blood orange, that would be appropriate)
  • 3/4 oz Cherry Heering (kirschwasser works too, but is quite different in flavor)
Shake with ice and strain into a chilled cocktail glass. Garnish with an orange peel if you so choose.

The Bonal & Rye Cocktail
  • 3 oz rye whiskey
  • 1 oz Bonal Gentiane-Quina
  • 1/2 oz Cointreau
  • 2 dashes Regan's Orange Bitters
  • 1 dash Angostura Bitters
Shake with ice and strain into a chilled cocktail glass. Garnish with an orange twist; or, if you'd like to be more dashing, I dare you to flame an orange peel over the drink.

The Boulevardier Cocktail
  • 1 1/2 oz bourbon or rye
  • 1 oz Campari
  • 1 oz sweet vermouth 
  • Garnish: orange twist
Stir with ice in a mixing glass until very cold, and strain into a cocktail glass. Take a swath of orange peel (avoiding the pith) and squeeze over the drink, so that the citrus oils spritz across the surface.

Bourbon Punch with Pink Grapefruit and Mint
  • 1/3 cup water
  • 1/3 cup sugar
  • 15 fresh mint sprigs, divided
  • 4 cups strained fresh pink grapefruit juice
  • 2 1/2 cups bourbon
  • 12 dashes angostura bitters
  • 1 cup club soda
Stir 1/3 cup water and sugar in small saucepan over low heat until sugar dissolves. Increase heat and bring to boil. Add five fresh mint sprigs. Remove from heat; cool syrup completely. Strain syrup into punch bowl. Add juice, bourbon, and bitters; mix in soda and 10 mint sprigs. Add a block of ice to bowl. Makes 8 to 10 servings.

The Brown Derby Cocktail
  • 2 oz bourbon (or rye)
  • 1 oz fresh grapefruit juice
  • 1/2 oz honey syrup (recipe here)
Shake the ingredients with ice, until very cold. Strain into a cocktail glass and enjoy. Easy peasy, nice and tasty.

The Bucking Bronco Cocktail
  • 2 oz black peppercorn-infused vodka (recipe here)
  • Lemon wedge, squeezed and dropped into glass
  • Dash of Fee Brothers Lemon Bitters (optional, but it adds a tart high note)
  • Ginger beer (something zippy, such as Gosling's, Barritt's, Reed's, Citadelle, etc.)
Squeeze the lemon wedge into a highball glass with ice, and drop the lemon in. Add just a dash of the bitters, then the black peppercorn vodka, and top of with ginger beer. Stir and enjoy.

Campari Smash
  • 2 oz Campari
  • 1 oz St. Germain (elderflower liqueur)
  • 2 dashes of Fee Brothers Orange Bitters
  • Half a lemon, cut into four wedges
  • 7 fresh basil leaves
Take half a lemon, and cut it into four wedges. Throw those into a shaker with seven basil leaves. Take a pestle or spoon and muddle the basil and lemon wedges to get the juice flowing. Add the Campari and the St. Germain, along with two dashes of orange bitters. Add ice cubes and shake the bastard hard, really hard. In your mind, imagine that you're tearing that basil to shreds with your vigorous shaking.

Strain the concoction into a glass filled with crushed ice, and top it off with a fresh basil leaf for color and aroma...

The "Christmas" Manhattan
  • 3 oz Wild Turkey 101 bourbon
  • 3/4 oz Carpano Antica Formula Sweet Vermouth
  • 2 dashes Regan's Orange Bitters
  • 1 dash Fee Bros. Whiskey Barrel-Aged Bitters
  • Garnish: Maraschino cherry
Combine the ingredients, bitters first, in a mixing glass. Add ice and stir until very cold (count to 50). Strain into a cocktail glass, and garnish with a Maraschino cherry.

The Commander in Chief Cocktail
In honor of Barack Obama
  • 2 oz rye
  • 1/2 oz Carpano Antica 
  • 1/2 oz Campari 
  • 1/2 oz Cherry Heering
  • 2 dashes Fee Brothers Orange Bitters 
  • Flamed orange peel
Measure and pour all the ingredients together in a glass and stir gently. Strain into a coupe rinsed with Laphroig scotch, and flame the orange peel across the drink.

The Corpse Reviver #3
  • 1 oz brandy or cognac
  • 1 oz white crème de menthe
  • 1 oz Fernet Branca
  • 1 dash of Bitterman's Xocolatl Mole Bitters
Put all the ingredients in a mixing glass with ice and stir until very cold. Strain into a coupe and enjoy - and let it bring you back to life.

The Dark & Stormy Cocktail
  • 2 oz Gosling's Black Seal Rum
  • Gosling’s Stormy Ginger Beer or Barritt’s ginger beer (both from Bermuda); or, any ginger beer with a snap.
  • Lime wedge (I use about a quarter of a lime)
Take your lime wedge and squeeze into a highball glass filled with ice. Add the rum, top-off with the ginger beer, and stir gently.

The Dirty Cur Cocktail
  • 2 oz Black peppercorn-infused vodka
  • 4-6 oz Fresh-squeezed pink grapefruit juice
  • Garnish: lime wheel
First, the rim job: To salt the rim of your highball glass, rub it with a lime wedge (gently, so you don't get the side of the glass all sticky), then dip it into a dish of coarse salt. Go easy, you don't want a rim that is too thickly encrusted...

After salting the rim, add ice to the glass, along with the vodka and the juice. Stir to mix, add the lime garnish, and enjoy the Dirty Cur.

The Drew Barrymore Cocktail
  • 1 1/2 oz gin
  • 1/2 oz dry vermouth
  • 2 dashes Peychaud's bitters
  • 2 dashes Pernod
  • Garnish: flamed orange peel
Shake all ingredients with ice, strain into a chilled cocktail glass and garnish with a flamed orange peel.

The Elmwood Sour
  • 2 oz bourbon
  • 1 oz fresh lemon juice
  • 1/2 oz crème de cassis
  • 1/2 oz rosemary-infused simple syrup (recipe here)
  • 1 dash Angostura Bitters
Have it over cracked ice: Take some ice cubes and put them in a plastic bag. Whack 'em with a hammer or the blunt side of an axe (or a meat tenderizer, if you have one) just enough to crack the ice. Put the cracked ice into a highball glass. Then, add all the ingredients to a cocktail shaker, add ice, and shake vigorously. Strain into the cracked-ice filled highballs. Garnish with a sprig of rosemary.

The Final Ward
  • 3/4 oz rye whiskey
  • 3/4 oz fresh lemon juice
  • 3/4 oz Green Chartreuse
  • 3/4 oz maraschino liqueur
Shake all the ingredients with ice, until the shaker is frosty and your fingers smart from the cold. Ok, just shake it until it is cold. Strain into a cocktail glass and enjoy spring!

Hemingway Daiquiri
(aka, Papa Doble)
  • 1.5 oz white rum (Cruzan is a good, inexpensive one)
  • 1/4 oz maraschino liqueur such as Luxardo
  • 1/2 oz fresh grapefruit juice
  • 3/4 fresh lime juice
  • 1/2 oz simple syrup or agave syrup, or teaspoon of superfine sugar
Combine the ingredients in a shaker, add ice, and shake vigorously for about a ten-count. Strain into a cocktail glass and enjoy. There is not usually a garnish (that I recall), but a sprig of mint looks and smells good with this.

Holiday Eggnog
Makes a gallon plus
  • 12 egg yolk
  • 12 egg whites
  • 1 1/2 cups of sugar
  • 1/4 tsp salt
  • 1 quart heavy cream
  • 1 quart milk
  • 750 ml bottle of bourbon
  • 1 cup of light rum
  • Nutmeg for garnish
Beat the egg yolks with 1 cup of the sugar and the salt, until very light. In a separate bowl, beat the whites until stiff, then beat in the additional 1/2 cup of sugar. Combine the egg mixtures and beat until thoroughly blended. Next, whip the cream and then beat it into the egg mixture, followed by the milk. Stir in the whiskey and mix well, and finally, add the rum.

You'll need a jug that holds over a gallon to store this, as the eggs and cream become very voluminous after beating. Store in a cool place (the fridge, in other words, or outside if you have cold winters). Be sure to shake the stuff vigorously before serving. Sprinkle nutmeg on top and watch your guests get loopy.

The Hurricane
  • 1 oz dark rum
  • 1 oz light rum
  • 1/2 oz Galliano
  • 3/4 oz fresh lime juice
  • 2 oz passion fruit nectar, or in a pinch, passion fruit syrup
  • 2 oz fresh orange juice
  • 2 oz pineapple juice
  • 1 oz simple syrup
  • Dash Angostura Bitters
  • Fresh tropical fruit for garnish
Shake all the ingredients with ice and strain into a hurricane glass filled with ice. Add the garnish.

The Jasmine Cocktail (two versions)
As adapted by Robert Hess (my preferred):

  • 1 1/2 oz gin
  • 1 oz Cointreau
  • 3/4 oz Campari
  • 1/2 oz fresh lemon juice
  • Lemon twist
As originated by Paul Harrington (drier and more tart):
  • 1 1/2 oz gin
  • 1/4 oz Cointreau
  • 1/4 oz Campari
  • 3/4 oz fresh lemon juice
  • Lemon twist
Combine all ingredients and shake with ice. Strain into a cocktail glass and garnish.


  • 8 cups Southern Belle Shiraz, or other bold, spicy red
  • 2 cups rye whiskey
  • 2 cups brandy
  • 1 cup sweet vermouth
  • 1/2 cup Carpano Antica
  • 1 lb granulated sugar
  • 2 cups Moscato d’Asti
  • 8 cups sparkling water
  • Ice block (freeze water in a Bundt cake or loaf pan)
  • Garnish with orange twists
Combine shiraz, rye, brandy, vermouth and Carpano in a pitcher. Slowly stir in the sugar until dissolved. Refrigerate for several hours until cold. When ready to serve, place ice block in punch bowl and pour chilled mixture over. Top with moscato and soda water and serve. Garnish each serving with an orange twist. Makes approximately 50 servings.

The Kentucky Fix
  • 2 oz coffee-infused bourbon (recipe here)
  • 1 big barspoon of demerara sugar
  • 2 dashes Regan's Orange Bitters
  • 1 dash Fee Bros. Whiskey Barrel-Aged Bitters
  • Garnish: flamed orange peel
In a mixing glass, combine the sugar, the bitters, and the infused bourbon. Stir to dissolve the sugar. Add ice, and stir until very cold (count to 50). Strain into a rocks glass with freshly cracked ice. Flame a thick swatch of orange peel over the drink, and drop the peel in. If you are in doubt about how to flame a peel, check out the technique on my Infusions, Syrups, Concoctions page.

Kentucky Longshot
  • 2 oz bourbon
  • 1/2 oz ginger liqueur
  • 1/2 oz peach brandy
  • 1 dash Angostura bitters
  • 1 dash Peychaud's bitters
Shake with ice and strain into a chilled cocktail glass. The recipe I took this from recommends garnishing with three pieces of candied ginger (representing "win, place, and show"). One piece is plenty, though.

The Leatherneck Cocktail
  • 2 oz rye whiskey (I use Rittenhouse 100-proof rye)
  • 3/4 oz blue curaçao
  • 1/2 oz fresh lime juice
Shake with vigor and strain into a chilled cocktail glass - any glass you have that will show off the fine coloring of this delightful adult beverage. You can garnish with a lime wheel, but actually I prefer not to and advise against it.

Little Italy Cocktail
  • 2 oz Rye whiskey (Rittenhouse 100 in the original) 
  • 1/2 oz Cynar 
  • 3/4 oz Carpano Antica Formula vermouth 
  • Luxardo maraschino cherry in syrup
In a mixing glass with ice, stir the ingredients until very cold. Strain into a cocktail glass, and garnish with the cherry.

Mai Tai
  • 2 oz aged rum
  • 3/4 oz orange curacao
  • 3/4 oz fresh lime juice
  • 1/4 oz amaretto liqueur
  • Float of dark rum
Shake the ingredients with ice, and strain into an Old Fashioned glass (rocks glass) over ice cubes.

Float 1/4 oz or so of dark rum over the surface (I use Gosling's Black Rum).

Garnish with a lime round and a mint sprig (unless you have orchids). Thread the mint sprig stem through the center of the lime and float in the middle of the glass.

The Mint Julep
  • 3–4 oz Kentucky bourbon
  • 1 oz peach brandy
  • Bunch of fragrant mint
Muddle a generous portion of the mint and the ounce of peach brandy in a glass (gently: just bruise the mint to allow the bouquet to flourish). Remove the bruised mint. Pour in the bourbon, fill with crushed ice - right to the top of the glass - and stir in a clockwise motion with a swizzle until the outside of the 

glass (or julep cup) is frosted. Or as long as you can stand. Add a fresh mint sprig as garnish; the sprig should be generous enough to provide fragrance while sipping...

My Father's Manhattan
  • 4 parts Wild Turkey 101 bourbon
  • 1 part sweet vermouth (Martini & Rossi)
  • Dash of Angostura Bitters
  • Small barspoon of liquid from the maraschino cherry jar
Shake the ingredients with ice until very cold (about a 20-count) and strain into a chilled martini glass. Garnish with a maraschino cherry (and no, not the fancy kind... the artificially colored kind).

The Newark Cocktail
  • 2 oz Laird's applejack
  • 1 oz sweet vermouth (if you can find them, Carpano Antica or Vya add delicious nuances here)
  • 1/4 oz Fernet-Branca
  • 1/4 oz maraschino liqueur (I use Luxardo)
Combine all the ingredients with ice and stir until very cold and well mixed. Strain into a chilled cocktail glass. No garnish (though a lemon twist or a cocktail cherry would work).

The Night Tripper Cocktail 
  • 2 oz black peppercorn-infused vodka (recipe here) 
  • 1 oz sweet vermouth (My choice is Carpano Antica Formula, but any sweet vermouth is fine)
  • Splash of absinthe (I use Kübler in this; also try Pernod, Herbsaint, or other absinthe substitute)
  • Dash Angostura Orange Bitters
  • Orange twist for garnish
In a chilled cocktail glass, add the absinthe and swirl to coat. Discard (and not into the sink, barbarian). In a shaker with ice, add the infused vodka, bitters, and the vermouth. Shake vigorously and strain into the cocktail glass. Add the orange twist.

Northern Lights Cocktail
Recipe for two
  • 3 oz scotch (calls for Grant & Sons, but use anything decent that you have around)
  • 1 1/2 oz St. Germain Elderflower Liqueur
  • 1/2 oz Clear Creek Douglas Fir Eau de Vie (find it here)
  • 1 oz fresh-squeezed lemon juice
  • 1/2 oz fresh-squeezed orange juice
  • 1/2 oz Demerara syrup (or, try rosemary-infused syrup)
  • 4 dashes of Angostura Bitters (the Craigie on Main website actually calls for Bittermen's Tiki Bitters, which I have not had the opportunity to try)
Shake with vigor all the ingredients with ice, until very cold. Strain into two cocktail glasses, and garnish with a lemon twist.

Oaxacan Dead
  • 1 1/2 oz mezcal (I used Vida)
  • 1/2 oz apricot liqueur (I used Rothman & Winter Orchard Apricot)
  • 1/2 oz falernum (if you can find it, John D. Taylor's Velvet Falernum)
  • 1/2 oz fresh lime juice
  • 2 dashes Peychaud's Bitters
  • 2 dashes Regan's Orange Bitters
  • Fresh mint for garnish
Shake the ingredients vigorously -- look alive! -- with ice and strain into a rocks glass. Garnish with the mint (if you want -- it is not critical).

Old Pal Cocktail
  • 1 1/2 oz rye whiskey
  • 3/4 oz dry vermouth
  • 3/4 oz Campari
  • Twist
Stir with ice in a mixing glass until very cold, and strain into a cocktail glass. Twist a piece of lemon peel over the drink, so that the citrus oils spritz across the surface. Use the twist as garnish, if you like.

The Original Martini
  • 3 oz Plymouth dry gin
  • 1/2 oz Dolin dry vermouth
  • 2 dashes Angostura Orange Bitters
  • Oils from a few swaths of lemon peel
  • Castelvetrano olive
Take a swath of lemon peel and gently spritz the citrus oil into a mixing glass. Discard the peel. Add the bitters, the gin, and the vermouth, and stir with ice until very cold (fifty brisk stirs). Strain the clear, cold concoction into the glass. Take another swath of lemon peel and spritz the oils across the surface of the drink (again discard the peel). Garnish with an olive (or a Tomolive), and enjoy while the drink is cold. 

Pegu Club Cocktail
  • 2 oz gin
  • 1/2 oz fresh squeezed lime juice
  • 1 oz Cointreau
  • 2 generous dashes of Angostura bitters 
  • 2 modest dashes of Regan's orange bitters*
    Shake it hard with ice. Strain it into a chilled cocktail glass. Gaze at the beautiful color. Clink glasses. Savor the flavor. I don't use a garnish but you could use a lime wheel or lime peel. "They" say grapefruit peel might be nice with this too. I'd say it is fine without any of those.

    Remember the Maine
    • 3 oz rye whiskey
    • 1 oz sweet vermouth (try Cocchi Vermouth di Torino)
    • 2 tsp (10 ml) Cherry Heering
    • 1/2 tsp (2.5 ml) absinthe (or, rinse the glass and discard)
    • Maraschino cherry
    From Charles H. Baker's 1939 book: "Stir briskly in clock-wise fashion -- this makes it sea going, presumably! -- turn into a big chilled saucer champagne glass, twisting a curl of green lime or lemon peel over the top." 

    My preference is a maraschino cherry -- especially one prepared by Luxardo. Just what the doctor ordered. Of course, it is all a matter of personal taste.

    Romeo & Juliet Manhattan
    • 3 oz bourbon (Wild Turkey 101 is my choice)
    • 1/2 oz Punt y Mes
    • 1/2 oz Carpano Antica sweet vermouth
    • 1-2 dashes Angostura bitters
    • 1-2 dashes orange bitters (I recommend Regan's)
    Stir all the ingredients with ice until nice and cold, and strain into a cocktail glass. Garnish with a cherry, skewered through the heart (O happy dagger, this is thy sheath).

    Sazerac Cocktail (with Cognac)
    • 3 oz cognac (nothing too fancy, unless you're made out of money - I use Raynal)
    • 1 sugar cube
    • Peychaud's Bitters
    • Splash of Herbsaint (the best, but hard to find outside of the Crescent City - you can use another absinthe substitute, such as Pernod or Absente; I tried it once with Kübler and it was okay)
    • Lemon twist for garnish
    Putting this drink together is a ritual. First, fill a cocktail glass with crushed ice to let it chill. Drop the sugar cube (or roughly a teaspoon of sugar) in a separate mixing glass, and saturate it with about four dashes of Peychaud's Bitters. Muddle it a bit to dissolve the sugar, and add the cognac (or rye, if you prefer) and stir. Meanwhile, dump the ice from the chilled cocktail glass, and add a splash of Herbsaint to the empty, cold glass. Swirl it around to coat the interior, and then discard. (Actually, I never discard Herbsaint anywhere except straight into my mouth.)

    Add ice cubes to the sugar/Peychaud's/cognac in the mixing glass, and stir until very cold. Strain into the Herbsaint-rinsed cocktail glass. Add a twist of lemon peel for garnish.

    The Shangri-La Cocktail
    • 2 oz black peppercorn-infused vodka (recipe here)
    • 1 oz ginger liqueur (avoid artificial flavors: I've tried this with Stirrings Ginger Liqueur, Domaine de Canton French Ginger Liqueur, and G.E. Massenez Crème de Gingembre - each of which has the requisite ginger "snap")
    • 3/4 oz fresh lemon juice
    Shake the ingredients with ice until very cold, and strain into a cocktail glass. Garnish with a basil leaf or a lemon twist (or whatever seems right to you - this is utopia after all).

    The Singapore Sling
    • 1 oz London dry gin
    • 1 oz Cherry Heering
    • 1 oz Bénédictine
    • 1 oz fresh lime juice
    • 2 oz soda water
    • 1-2 dashes Angostura Bitters
    Take the first four ingredients and put them in a shaker with ice. Give it a quick shake and strain into a tall, ice-filled glass. Top it up with the soda water, and add the bitters as a float on top. Amazingly for an umbrella drink, this has no garnish. If you can't live with that, take a hunk of pineapple or a lime, and stick a plastic umbrella or sword in it, and use that.

    The Tiki-Ti Five-0
    • 2 oz aged rum (I use Smith & Cross, which is quite distinctive... you could also use the more readily accessible Cruzan aged rum)
    • 1/4 oz ginger liqueur (G.E. Massenez Crème de Gingembre, Stirrings, or, in a pinch though it might be too sweet, Domaine de Canton French Ginger Liqueur)
    • 1 oz Five-0 syrup
    • 1 oz fresh lime juice
    • 1/2 oz fresh orange juice
    Combine all the ingredients in a shaker with ice and shake furiously. Pour contents, including ice, into a highball or collins glass. Add more ice if necessary.

    Garnish with an orange wedge (and a piece of candied ginger, if you are so disposed).

    The Trinidad Sour
    • 1 oz Angostura Bitters 
    • 1 oz orgeat syrup 
    • 3/4 oz fresh lemon juice 
    • 1/2 oz rye whiskey 
    Shake all the ingredients with ice, and strain into a chilled cocktail glass. Note the color of this drink, with its deep mahogany, burgundy, and amber hues. Sip and be amazed.

    Whiskey Sour
    Adjust ratios of whiskey to sour mix to taste.
    • 2 parts bourbon or rye whiskey 
    • 1 part homemade sour mix (recipe here) 
    Shake with ice. Shake it like hell until the ice is shattered and the shaker is too cold for your hands. Strain into an Old-Fashioned glass, and garnish with a maraschino cherry and a slice of orange. Or strain it over rocks, if you prefer it that way.

    The Widow's Kiss
    • 1 1/2 oz apple brandy (Laird's bonded straight apple brandy or French Calvados)
    • 3/4 oz Chartreuse (I use the green, but yellow is advised by Wondrich)
    • 3/4 oz Benedictine
    • 2 dashes Angostura Bitters
    Shake with ice and strain into a cocktail glass. The Widow's Kiss is garnished with a cherry.

    The Whittemore Sipper
    • 3 oz rye whiskey
    • 3/4 oz Byrrh Grand Quinquina
    • 1/2 oz apricot liqueur
    • 2 dashes Bittermen's Xocalatl Mole Bitters
    • 1 dash Angostura Bitters
    • Flamed orange peel
    In a mixing glass with ice, combine all the ingredients except the flamed orange peel . Stir until very cold and strain in to a cocktail glass. Flame the peel (see how to flame a peel) over the drink and discard the peel.

    The Wise Manhattan
    • 3 oz bourbon
    • 1/2 oz Pedro Ximénez
    • 1/4 oz Nux Alpina Walnut Liqueur (or other walnut liqueur)
    • Barspoon Riga Black Balsam bitters
      (substitute Angostura if necessary, or Black Mission Fig bitters by Brooklyn Hemispherical)
    Stir with ice in a mixing glass until very cold. Strain into a cocktail glass and garnish with a cocktail cherry. Though they are expensive, I recommend using the Luxardo Maraschino cherries in syrup.








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