Haus Alpenz

3 oz club soda

Build in a tall glass filled with ice.

Garnish with an orange slice.

Aunt Cathy’s Old Time Potion

Stir with ice:

3 oz dry red wine

1 oz Averell Damson Gin

1 dash Fee Brothers Black Walnut Bitters

1 dash Fee Brothers Cardamom Bitters

2 dashes orange bitters

Strain into a cocktail glass.

Garnish with an orange twist.

Barber of Seville

(By Will Elliott, NYC)

Shake with ice:

1 oz manzanilla sherry

0.5 oz straight rye

0.5 oz lemon juice

0.25 oz orgeat

3-4 dash orange flower water

3 dash orange bitters

Fine strain over crushed ice into an old fashioned glass or julep cup

Garnish with fine orange zest and crushed marcona almonds (optional)

El Boulevard

Stir with ice:

1 oz añejo tequila

1 oz Dolin Rouge

Strain into a coupe.

Garnish with orange peel.

Boulevardier

Stir with ice:

1 oz bourbon or rye whiskey

1 oz Dolin Rouge Vermouth de Chambéry

Strain into a double rocks glass filled with ice.

Garnish with an orange twist.

Boulevardier

Stir with ice:

1 oz Mattei Cap Corse Rouge Quinquina

1 oz rye whiskey

Strain into double rocks glass filled with ice.

Garnish with an orange peel.

Caldera

(Liz Kelley, Cure, New Orleans)

Stir with ice:

1.5 oz reposado tequila

.75 oz Aperitivo Cappelletti

.5 oz Zirbenz Stone Pine Liqueur of the Alps

Strain into a cocktail glass.

Garnish with a grapefruit peel (express and discard).

Cappelletti Royale

Build in a flute or goblet:

4 oz dry sparkling wine

Garnish with an orange peel.

Cappelletti Smash

(Sean Sullivan, Straight Law, Boston)

Muddle in a mixing glass:

Half a lemon

2 tsp sugar

Add:

2 oz Aperitivo Cappelletti

Fill with ice.

Shake.

Strain into a rocks glass filled with ice.

Garnish with a mint sprig.

Chin-Chin

Build in a double rocks glass filled with ice:

0.75 oz Cocchi Barolo Chinato

1.5 oz tonic water

Garnish with an orange peel.

Death Or Glory

(Abigail Gullo, Compere Lapin, NOLA)

Stir with ice:

1 oz mezcal

1 oz Mattei Cap Corse Blanc Quinquina

6 drops Bittermens Orange Cream Citrate

Strain into a rocks glass filled with ice.

Garnish with a grapefruit twist.

Double Dagger

(Jason Harris)

Stir with ice:

1 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Cardamaro Vino Amaro

0.5 oz Dolin Blanc Vermouth de Chambéry

2 dash orange bitters

Strain into a double rocks glass filled with ice.

Garnish with orange peel.

Evening News Negroni

(Josh MacGregor, db Bistro Moderne, NYC)

1.50 oz aquavit

0.75 oz Cocchi Vermouth di Torino ‘Storico’

Stirred and served in a whiskey glass with a large ice cube. Garnished with an orange twist and 2 sprays of Scrappy’s Lavender Bitters.

Figurati

(Bryan Galligo, Portland, OR)

Build in flute:

4 oz chilled Lambrusco

2 dash Peychaud’s Bitters

Garnish with lemon peel.

Front Porch Fizz

(adapted from a drink by Kellie Thorn, Empire State South, Atlanta, Georgia)

Shake with ice:

1 oz Hayman’s London Dry Gin

0.75 oz watermelon syrup (1:1 watermelon juice to sugar)

0.75 oz lemon juice

Double-strain into a coupe.

Top with 2 oz sparkling wine.

Gentleman Caller

(Abigail Gullo, Compere Lapin, NOLA)

Stir with ice:

1 oz dry gin

1 oz fino sherry

0.5 oz Dolin Génépy le Chamois Liqueur

6 drops Bittermens Burlesque Bitters

Strain into a cocktail glass.

Garnish with a lemon twist.

Haus Negroni

Stir with ice:

1 oz Hayman’s Royal Dock Navy Strength Gin

1 oz Dolin Rouge Vermouth de Chambéry

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

In Vino Veritas

(Jillian Encarnacion, Philadelphia, PA)

Stir with ice:

1 oz rye whiskey

1 oz Saveiro ‘Vento do Oeste’ Madeira

Strain into coupe.

Garnish with orange peel.

The Maddalena

To a collins glass add:

2 oz Aperitivo Cappelletti

Fill with ice.

In a blender, pulse for 2-4 seconds:

2 oz fresh orange juice

2 oz fresh grapefruit juice

Pour into the collins glass.

Mesa Spritz

Build in a collins glass filled with ice:

2 oz Dolin Dry Vermouth de Chambéry

3 oz soda

Garnish with a grapefruit peel.

Mezzo-Mezzo

1.5 oz Amaro Sfumato Rabarbaro

Build in a rocks glass filled with ice.

Garnish with a lemon twist.

Top with 1 splash club soda.

Navy Cut Shim

(Bob Herczeg, Sur-Lie, Maine)

Stir with ice:

1.25 oz Tresmontaine “tabacal” Rancio

0.75 oz Cocchi Dopo Teatro

0.5 oz Smith & Cross

1 dash orange bitters

5 drops Laphroaig

Strain into a cocktail glass.

Negroni Rosa

Stir with ice:

1 oz Hayman’s London Dry Gin

1 oz Cocchi Americano Rosa

Strain into a coupe.

Garnish with orange peel.

Negroni Sbagliato

Build in a double rocks glass filled with ice:

1.5 oz Cocchi Vermouth di Torino ‘Storico’

2 oz sparkling wine

Garnish with an orange peel.

The Niall

(Ryan Maybee, Manifesto and The Rieger, Kansas City)

Stir with ice:

1.5 oz Rieger’s Kansas City Whiskey

0.75 oz Cocchi Vermouth di Torino ‘Storico’

3 dashes Regans’ No. 6 Orange Bitters

3 dashes Kubler Absinthe Supérieure

Strain into a double rocks glass filled with a large lump of ice.

Garnish with orange zest.

Old Pal

Stir with ice:

1 oz bourbon

1 oz Cocchi Vermouth di Torino Extra Dry

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Petit Boulevardier

Build in a double rocks glass filled with ice:

1 oz Cardamaro Vino Amaro

1 oz Dolin Rouge Vermouth de Chambéry

Garnish with an orange peel.

Reunited

Build in a rocks glass filled with ice:

1.5 oz straight rye

1 oz Comoz Blanc Vermouth de Chambèry

2 dashes Angostura

Garnish with an orange twist.

The Roadie

(Booth Hardy, Barrel Thief Wine Shop & Café, Richmond, VA. In honor of the 2015 World Road Cycling Championships)

Build in a pint glass:

2-3 ice cubes

2.5 oz Aperitivo Cappelletti

12 oz Stiegl Grapefruit Radler

Garnish with an orange slice.

Rosita

Build in a rocks glass filled with ice:

1.5 oz tequila blanco

0.5 oz Dolin Dry Vermouth de Chambéry

0.5 oz Dolin Rouge Vermouth de Chambéry

Garnish with an orange peel.

Savage Love

(Jesse Harris, Leyenda, Brooklyn)

Stir with ice:

.75 oz Amaro di Angostura

.75 oz Aperitivo Cappelletti

.5 oz Cocchi Vermouth di Torino ‘Storico’

.25 oz Salers Gentian Apéritif

2 oz cava

Strain into a rocks glass filled with ice.

Garnish with a grapefruit twist.

Schleswig Limbo

(adapted from a drink by Luiggi Uzcategui, Big Orange, Little Rock, Arkansas)

Stir with ice:

1 oz Purkhart Pear Williams Eau-de-Vie

1 oz The Scarlet Ibis Trinidad Rum

0.75 oz Rothman & Winter Orchard Cherry Liqueur

0.25 oz Aperitivo Cappelletti

Strain into a double rocks glass filled with ice.

Garnish with a rosemary sprig.

Seersucker No. 2

(Spencer Jansen, Capital Bar & Grill, Little Rock, Arkansas)

Prepare a double rocks glass rinsed with Cocchi Americano Bianco.

Stir with ice:

2 oz bourbon

0.5 oz Rothman & Winter Orchard Apricot Liqueur

Strain into the prepared glass.

Garnish with a lemon twist (discard the peel).

Spritz Originale

4 oz dry sparkling wine

Build in a goblet filled with ice.

Garnish with an orange slice.

The Spritz

Build in a goblet or double rocks glass filled with ice:

1.5 oz club soda

1 splash sparkling wine (optional)

Garnish with an orange wheel.

Tarocco Spritz

(Baiocchi & Pariseau)

Shake with ice:

1 oz Hayman’s London Dry Gin

0.75 oz blood orange juice

0.5 oz lemon juice

0.5 oz vanilla syrup

Fine strain over ice into glass.

Top with 2 oz prosecco.

Garnish with a blood orange wheel

Truman’s Wednesday

(Variation on the Dewey D., PDT Cocktail Book)

Stir with ice:

1.5 oz rye whiskey

0.75 oz Matifoc Rancio Sec