Build

45 ml gin
45 ml sweet vermouth
2 dashes Fernet-Branca (or a herbal amaro for the bitter lift)

Method

Stir all ingredients with ice until well chilled. Strain into a chilled coupe. Garnish with an orange twist.

Build

45 ml aged rum
20 ml Campari substitute
45 ml fresh pineapple juice
15 ml fresh lime juice
15 ml sugar syrup

Method

Shake all ingredients with ice. Strain into a rocks glass over fresh ice. Garnish with a pineapple wedge.

Build

60 ml rye whiskey
20 ml sweet vermouth
10 ml Cynar (substitute Australian amaro)

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a maraschino cherry.

Build

30 ml Campari substitute (Australian triple bitter)
30 ml sweet vermouth
Top with dry sparkling wine (~60 ml)

Method

Build the bitter and vermouth in a chilled rocks glass over fresh ice. Top with sparkling wine and stir gently. Garnish with an orange slice.

Build

30 ml rye whiskey
30 ml dry vermouth
30 ml Campari substitute

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.

Build

22 ml bourbon
22 ml Aperol substitute
22 ml amaro
22 ml fresh lemon juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. No garnish.

Build

45 ml reposado tequila (or blanco)
20 ml Campari substitute
20 ml sweet vermouth
20 ml dry vermouth
1 dash Angostura bitters

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a lemon twist.

Build

50 ml blanco tequila
20 ml fresh lime juice
20 ml fresh pink grapefruit juice
10 ml Campari substitute
10 ml sugar syrup

Method

Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a grapefruit twist.

Build

30 ml overproof rum (or aged rum)
15 ml triple sec
15 ml coffee liqueur (or espresso amaro)
Top with hot brewed coffee (~100 ml)
Whipped cream to finish

Method

Rim a heatproof glass with sugar (and flame the spirit, if you have the kit and skill). Build spirits in the glass. Top with hot coffee. Crown with lightly whipped cream and grated nutmeg.

Build

30 ml gin
30 ml Suze (gentian aperitif — substitute Australian triple bitter for similar bitter lift)
30 ml blanc vermouth

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a lemon twist.

Build

50 ml vodka
20 ml coffee liqueur (or 20 ml espresso amaro)
30 ml fresh cream

Method

Build vodka and coffee liqueur over ice in a chilled rocks glass. Slowly float the cream over the back of a bar spoon. Do not stir. No garnish.

Build

2 oz Mezcal Vago Elote
.5 oz sweet vermouth
.5 oz Ramazzotti Amaro
3 dashes Angostura bitters

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with a clove-studded orange swath.

Build

30 ml Henri Bardouin Pastis
30 ml Sweet vermouth
30 ml Bitter aperitivo (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peel

Method

Combine all three in an old fashioned glass with a large ice cube. Stir for 25 seconds. Express a generous orange peel over the surface and drop it in.

Build

30 ml Pisco
30 ml Sweet vermouth
30 ml Campari (or Italian red bitter)
Garnish: orange peel

Method

Combine all three in a mixing glass with ice. Stir for 20 seconds until well chilled and diluted. Strain over a large ice cube in a rocks glass. Express an orange peel over the top and drop it in.

Build

4.5 cl Domaine Tariquet Bas-Armagnac VSOP
3 cl Amaro Lucano
2 dashes green Chartreuse
Angostura bitters

Method

Stir all ingredients in a rocks glass with one large ice cube until chilled. Garnish with a flamed orange peel.

Build

30 ml Mezcal Vago Espadin
30 ml Distilleria Negroni Vermouth Rosso
30 ml Campari (or bitter aperitivo)

Method

Stir all ingredients with ice in a mixing glass for 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with an orange peel — express the oils over the surface.

Build

30 ml gin
30 ml Campari
30 ml Distilleria Negroni Vermouth Rosso

Method

Stir all ingredients with ice for 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with an orange peel.