Build

50 ml bourbon
20 ml fresh lemon juice
20 ml honey syrup (equal parts honey and warm water)

Method

Shake all ingredients hard with ice. Strain into a rocks glass over a large cube. No garnish.

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

60 ml rye whiskey
5 ml maraschino liqueur
5 ml sugar syrup
2 dashes Angostura bitters
1 dash absinthe

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 Irish whiskey
15 ml sugar syrup
Top with hot brewed coffee (~120 ml)
Lightly whipped cream to float

Method

Warm a heatproof glass. Add whiskey, sugar and hot coffee, stir. Float lightly whipped cream slowly over the back of a bar spoon. Do not stir again — sip through the cream.

Build

50 ml bourbon
15 ml fresh lime juice
Top with ginger beer (~120 ml)

Method

Build in a chilled copper mug over fresh ice. Add bourbon, lime and top with ginger beer. Stir gently. Garnish with a lime wedge and a sprig of mint.

Build

50 ml bourbon
15 ml fresh lime juice
10 ml allspice dram (pimento liqueur)
5 ml sugar syrup
1 dash Angostura bitters

Method

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

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

60 ml bourbon
10 ml sugar syrup
8-10 fresh mint leaves

Method

Gently bruise the mint with the syrup at the bottom of a julep cup. Fill with crushed ice and add bourbon. Stir until the cup frosts. Top with more crushed ice and a tightly packed mint bouquet.

Build

50 ml bourbon (or rye)
25 ml fresh lemon juice
20 ml sugar syrup
15 ml fruity red wine (float)
1 egg white (optional)

Method

Dry-shake everything except the red wine. Add ice and shake hard. Strain into a rocks glass over fresh ice. Carefully float the red wine over the back of a bar spoon. No garnish.

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

50 ml blended Scotch (or any honey-friendly whisky)
20 ml fresh lemon juice
20 ml honey-ginger syrup (equal parts honey, ginger juice and warm water)
8 ml peated Islay Scotch (float)

Method

Shake the first three ingredients hard with ice. Strain into a rocks glass over a large cube. Float the peated Scotch on top. Garnish with candied ginger.

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

60 ml cognac (the original spec before rye took over)
5 ml sugar syrup (or 1 sugar cube)
3 dashes Peychaud's bitters
1 dash Angostura bitters
Absinthe rinse

Method

Rinse a chilled rocks glass with absinthe and discard the excess. Stir cognac, sugar and bitters with ice until very cold. Strain into the prepared glass. Express a lemon twist over the top and discard.

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 bourbon
20 ml white crème de cacao (substitute dark)
10 ml sugar syrup

Method

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

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

60 ml rye whiskey (or bourbon)
10 ml cherry brandy
5 ml sugar syrup
2 dashes Angostura bitters
1 dash orange bitters

Method

Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with an orange twist and a maraschino cherry.

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

45 ml Angostura bitters
30 ml orgeat
20 ml fresh lemon juice
15 ml rye whiskey

Method

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

Build

50 ml rye whiskey
15 ml fresh lemon juice
15 ml fresh orange juice
10 ml grenadine

Method

Shake all ingredients with ice. Strain into a chilled coupe. Garnish with an orange wheel and a maraschino cherry.

Build

50 ml bourbon
20 ml fresh lemon juice
15 ml sugar syrup
1 lemon wedge
6-8 fresh mint leaves

Method

Muddle the lemon wedge and mint with the syrup. Add bourbon and ice. Shake. Double strain into a rocks glass over crushed ice. Garnish with a mint bouquet.

Build

40 ml Bourbon whiskey
15 ml VEDRENNE Amaretto Liqueur - 25%

Method

Build directly on ice in an old fashioned glass.

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

20 ml VEDRENNE Peach Liqueur - 15%
40 ml whisky
100 ml sparkling water

Method

Pour all the ingredients in a tumbler.

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

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.

Build

50 ml Bourbon whiskey
15 ml VEDRENNE Banana Liqueur - 25%
3 dashes of chocolate bitter

Method

Serve directly on ice in an old-fashioned glass. Garnish with a slice of dehydrated banana.