Build

45 ml cognac
20 ml green Chartreuse (or substitute herbal liqueur)
20 ml fresh lemon juice
10 ml sugar syrup
2 dashes Angostura bitters

Method

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

Build

60 ml gin or vodka
10 ml dry vermouth
10 ml olive brine

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with two or three olives on a pick.

Build

60 ml gin
10 ml dry vermouth
1 dash orange bitters (optional)

Method

Stir all ingredients with ice until very cold and well diluted. Strain into a chilled coupe or martini glass. Garnish with a lemon twist or an olive.

Build

45 ml white rum
25 ml blanc vermouth
10 ml orange curaçao
5 ml grenadine

Method

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

Build

40 ml gin
40 ml dry vermouth
1 dash orange bitters

Method

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

Build

60 ml gin
10 ml dry vermouth

Method

Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a cocktail onion (or two).

Build

60 ml rye whiskey
15 ml yellow Chartreuse (or substitute herbal liqueur)
15 ml sweet vermouth
2 dashes Angostura bitters
1 dash orange bitters

Method

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

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

40 ml gin
15 ml sweet vermouth
15 ml dry vermouth
20 ml fresh orange juice
2 dashes Angostura bitters

Method

Shake all ingredients with ice. Double 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

50 ml rye whiskey
20 ml sweet vermouth
8 ml Bénédictine (or substitute honey-herbal liqueur)
1 dash Angostura bitters

Method

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

Build

60 ml rye whiskey
15 ml maraschino liqueur
15 ml sweet vermouth

Method

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

Build

60 ml rye whiskey
20 ml sweet vermouth
10 ml cherry brandy
1 dash absinthe

Method

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

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 rye whiskey
25 ml dry vermouth
15 ml fresh lemon juice
15 ml grenadine
2 dashes orange bitters

Method

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

20 ml rye whiskey
20 ml green Chartreuse (or substitute herbal liqueur)
20 ml maraschino liqueur
20 ml fresh lemon juice

Method

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

Build

30 ml Irish whiskey
30 ml sweet vermouth
30 ml green Chartreuse (or substitute herbal liqueur)

Method

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

Build

60 ml vodka
10 ml dry vermouth

Method

Stir all ingredients with ice until very cold (or shake, if you must). Strain into a chilled coupe. Garnish with a lemon twist or an olive.

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

45 ml calvados
15 ml yellow Chartreuse (or substitute herbal liqueur)
15 ml Bénédictine (or substitute honey-herbal liqueur)
2 dashes Angostura bitters

Method

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

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

1 oz Mezcal Vago Espadín
1 oz Cocchi Americano
1 oz Suze Gentian liqueur
3 dashes orange 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 an orange swath.

Build

1 oz Mezcal Vago Elote
1 oz sweet vermouth
1 oz Campari

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 an 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

45 ml Pisco
45 ml Sweet vermouth
1 dash Angostura bitters (optional)
Garnish: cocktail cherry

Method

Stir pisco and sweet vermouth with ice in a mixing glass until well chilled — about 20 seconds. Strain into a chilled coupe. Garnish with a cocktail cherry — this is the Peruvian Manhattan, traditionally served in the Andes.

Build

60 ml Pisco (preferably an aromatic or Acholado style)
25 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: cocktail cherry, orange peel

Method

Combine pisco, vermouth and bitters in a mixing glass with ice. Stir for 20 seconds until well chilled and balanced. Strain into a chilled coupe. Garnish with a cocktail cherry and an expressed orange peel.

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 cl Saint James Imperial White Rum
2 cl Saint James cane sugar syrup
2 cl seltzer water
4 cl dry vermouth
3 cl lime juice
6 to 8 mint leaves

Method

Pour the syrup, lime juice and mint into a glass. Fill with crushed ice. Add the rum and vermouth, then top with seltzer. Stir gently and garnish with a mint sprig.

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

2 cl Domaine Tariquet Blanche Armagnac
2 cl green Chartreuse
2 cl Maraschino liqueur
2 cl fresh lime juice

Method

Combine all ingredients in a shaker filled with ice. Shake hard and double-strain into a chilled coupe.

Build

5 cl Domaine Tariquet Bas-Armagnac VS
2 cl Guignolet de Dijon
Half spoon Luxardo Maraschino
Sweet vermouth
Orange bitters

Method

Stir all ingredients with ice in a mixing glass until well chilled. Strain into a coupe and garnish with a brandied cherry.

Build

5 cl Domaine Tariquet Bas-Armagnac VSOP
2 cl Vermouth del Professore Bianco
1 cl Liquore Strega
Orange bitters

Method

Stir all ingredients in a mixing glass with ice. Strain into a chilled coupe. Express an orange twist over the surface and drop it in.

Build

6 cl Domaine Tariquet Bas-Armagnac VS
1.5 cl Gonzalez Byass Tio Pepe Fino sherry
1.5 cl green Chartreuse

Method

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

Build

10.5 cl Domaine Tariquet Bas-Armagnac VS
10.5 cl whisky
10.5 cl sweet vermouth
2 cl Angostura bitters

Method

Combine all ingredients in a small oak cask or bottle and age for 4–6 weeks. When ready, stir over ice and strain into a chilled rocks glass with one large cube. Garnish with an orange twist.

Build

25 ml gin
25 ml lime juice
25 ml VEDRENNE Triple Sec Liqueur - 35%
25 ml vermouth
1 dash of Mythe Absinthe Distillerie des Terres Rouges - 69%

Method

Shake all the ingredients. Double strain into an iced glass.

Build

45 ml gin
10 ml VEDRENNE Elderflower Liqueur - 20%
15 ml dry vermouth

Method

Prepare in a mixing glass, serve in a chilled cocktail glass.

Build

30 ml gin
15 ml SALERS Gentiane Liqueur - 16%
15 ml VEDRENNE Grapefruit Liqueur - 15%
30 ml dry vermouth

Method

Pour all the ingredients in an old fashioned glass with ice. Garnish with a grapefruit zest.

Build

40 ml Gin
20 ml Vermouth
20 ml VEDRENNE Lychee Liqueur - 15%
1 dash of orange bitter
sparkling wine

Method

Shake all ingredients except sparkling wine. Double strain into a champagne coupe and pour the sparkling wine.

Build

60 ml rye whiskey or bourbon
30 ml Distilleria Negroni Vermouth Rosso
2 dashes Angostura bitters

Method

Stir all ingredients with ice for 30 seconds. Strain into a chilled coupe. Garnish with a brandied cherry.

Build

50 ml gin
15 ml red vermouth
10 ml VEDRENNE Marasquin Liqueur - 25%
1 dash of Angostura bitter
1 dash of orange bitter

Method

Mix all the ingredients. Serve on ice in a cocktail glass. Garnish with maraschino cherry.

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 Cognac
30 ml Dry Vermouth
2 dashes VEDRENNE Marasquin Liqueur - 25%
2 dashes VEDRENNE Orange Curacao Liqueur - 25%
2 dashes orange bitter
1 dash DES TERRES ROUGES Pastis - 45%
1 lemon zest

Method

Fill a mixing glass with ice cubes. Add all ingredients. Stir and strain into a cocktail glass. Garnish with lemon zest.

Build

22 ml Mezcal Vago Espadin
22 ml Aperol
22 ml Yellow Chartreuse
22 ml fresh lime juice

Method

Shake all ingredients hard with ice. Double strain into a chilled coupe. No garnish — let the colour do the work.

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.

Build

50 ml gin
20 ml VEDRENNE Pear Liqueur - 18%
20 ml dry vermouth

Method

Shake all the ingredients vigorously with ice. Strain into a chilled cocktail glass.

Build

60 ml blended Scotch whisky
30 ml Distilleria Negroni Vermouth Rosso
2 dashes Angostura bitters

Method

Stir with ice for 30 seconds. Strain into a chilled coupe. Garnish with a brandied cherry. The Manhattan's Highland cousin.

Build

60 ml gin
20 ml vodka
10 ml Distilleria Negroni Vermouth Bianco (or Lillet Blanc)

Method

Shake (yes, shake) with plenty of ice until very cold. Strain into a deep champagne goblet. Garnish with a thin lemon peel — large enough.

Build

22 ml rye whiskey
22 ml Christian Drouin VSOP Calvados
22 ml Distilleria Negroni Vermouth Rosso
5 ml Bénédictine
2 dashes Peychaud's bitters
2 dashes Angostura bitters

Method

Stir all ingredients with ice for 30 seconds. Strain into a rocks glass over fresh ice. Garnish with a lemon peel.