Haus Alpenz

1 bar spoon Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with a lemon wheel.

Affaire de Familie

Stir with ice:

1 oz Byrrh Grand Quinquina

1 oz Hayman’s London Dry Gin

2 dash maraschino liqueur

2 dash orange bitters

Strain into a coupe.

Garnish with lemon peel.

Alpine Negroni

(Adapted from Naren Young, NYC)

Stir with ice:

1 oz Hayman’s London Dry Gin

0.75 oz Salers Gentiane

0.5 oz Dolin Génépy le Chamois

1 barspoon white crème de menthe

3 dashes lemon bitters

Strain into a double rocks glass over a large ice cube.

Garnish with a rosemary sprig

Americano Classico

Build in a double rocks glass filled with ice:

3 oz Cocchi Americano Bianco

3 oz club soda

Garnish with an orange peel or orange slice.

Apparent Cocktail (variation)

(Sarah Ip, Tongue-Cut Sparrow, Houston)

1.25 oz Hayman’s London Dry Gin

1 oz Mattei Cap Corse Blanc Quinquina

0.25 oz Cocchi Americano Bianco

4 dashes absinthe

Stir with ice.

Strain into a cocktail glass.

Garnish with a grapefruit peel

Bird Bath

(Carrie Cole, Craigie on Main, Boston)

Stir with ice:

2 oz Cocchi Americano Bianco

1 oz The Scarlet Ibis Trinidad Rum

0.5 oz bourbon

Strain into a coupe.

Bitter Spritz

(Dean McHong, Cincinnati OH)

Build over ice in double rocks glass:

1 oz Comoz Blanc Vermouth de Chambèry

0.5 oz Amaro Alta Verde

1 oz club soda

2 oz dry sparkling wine

Garnish with grapefruit wedge.

Capri Classic

(Macchialina, Miami Beach, Florida)

Build in a double rocks glass filled with ice:

3 oz Cocchi Americano Bianco

3 oz club soda

Garnish with a mint sprig and a cucumber slice.

Charlotte Gainsbourg

(Kelley Swenson, Portland, Oregon, from the book “Left Coast Libations”)

Build in a double rocks glass filled with ice:

2 oz Cocchi Americano Bianco

0.5 oz orange liqueur

0.125 oz pastis

Garnish with an orange slice.

Chutes and Ladders

(Frederic Yarm, Russell House Tavern, Cambridge, MA)

Shake with ice:

1.5 oz blanco tequila

1 oz KRONAN Swedish Punsch

0.5 oz lime juice

Strain into a coupe.

Garnish with orange peel.

Cocconato Cooler

Build in a collins glass filled with ice:

1.5 oz Cocchi Vermouth di Torino ‘Storico’

1.5 oz Cocchi Americano Bianco

0.25 oz lemon juice

3 oz club soda

Garnish with an orange peel.

Corpse Reviver #2

Prepare a coupe rinsed with absinthe.

Shake with ice:

0.75 oz Hayman’s London Dry Gin

0.75 oz orange liqueur

0.75 oz lemon juice

Strain into the prepared glass.

Crazy Kitten Smile

(Lindsay Matteson, Seattle, WA)

Stir with ice:

1.5 oz Japanese whisky

0.5 oz braulio amaro

1 tsp Elisir Novasalus

Strain into cocktail coupe.

Express and Discard lemon peel.

Eddie Brown

(adapted from the Savoy Cocktail Book)

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

0.125 oz Blume Marillen Apricot Eau-de-Vie

2 dash simple syrup

Strain into a coupe.

Garnish with lemon peel.

Fairbanks No. 1

Shake with ice:

0.75 oz Blume Marillen Apricot Eau-de-Vie

0.75 oz Hayman’s Old Tom Gin

0.125 oz lemon juice

0.125 oz grenadine

0.125 oz simple syrup (1:1)

Double-strain into a coupe.

Garnish with a lemon peel.

Fault Creep

(Kellie Thorn, Empire State South, Atlanta, Georgia)

Shake with ice:

1 oz Fernet Branca

1 oz pineapple Juice

1 bar spoon lemon juice

3 dash Angostura Bitters

Double-strain into a coupe.

Garnish with a pineapple leaf.

Fleming’s Wish

Stir with ice:

1.5 oz Hayman’s Vibrant Citrus Gin

1.5 oz Cocchi Americano Bianco

Strain into a coupe.

Garnish with a lemon peel.

Full Bore Spritz

Build in a wine glass filled with ice:

1.5 oz Aperitivo Mazzura

.5 oz Cocchi Americano Bianco

4 oz club soda

Stir to combine

Garnish with an orange peel.

Gone Camping

(Michelle Sordi, NYC)

Stir with ice:

1 oz high proof rye

1 oz Zirbenz Stone Pine Liqueur

0.75 oz Cocchi Americano

0.25 oz Dolin Genepy le Chamois

1 barspoon Amaro Alta Verde

Strain into a rocks glass filled with ice.

Garnish with an orange peel and a rosemary sprig

Her Word

Shake with ice:

0.75 oz blanco tequila

0.75 oz Rothman & Winter Orchard Peach Liqueur

0.75 oz lemon juice

Double-strain into a coupe.

Garnish with lemon peel.

Improved Culross

Shake with ice:

0.75 oz Rothman & Winter Orchard Apricot

0.75 oz white rhum agricole

0.5 oz Cocchi Americano Bianco

0.5 oz lemon juice

Double-strain into a coupe.

Improved Vesper

Shake with ice:

0.5 oz vodka

0.5 oz Cocchi Americano Bianco

Double-strain into a coupe.

Garnish with lemon peel.

Into the Woods

(Lindsay Matteson, The Walrus and the Carpenter, Seattle)

Stir with ice:

1 oz Cocchi Americano

0.5 oz Zirbenz Stone Pine Liqueur of the Alps

1 tsp Amaro Alta Verde

2 dash Scrappy’s Aromatic Bitters

Strain into a coupe.

Garnish with red-vein sorrel.

The Italian Job

(Joseph Akhavan, Mabel, Paris)

Stir with ice:

0.75 oz. Smith & Cross

0.75 oz. Cocchi Americano

0.75 oz. Aperitivo Mazzura

0.75 oz. Byrrh

2 dashes orange bitters

Strain into a cocktail glass. Spritz orange peel and discard.

Little Valiant

(Will Thompson, Boston, MA)

2 oz Salers Gentiane

2 oz Cocchi Americano

1 barspoon lemon juice

3 dash Orange bitters

Build in a double rocks glass filled with ice.

Garnish with a pinch of salt.

Manna & Thistle

(based on the “Honey & Thistle”, Matthew Schrage, Cambridge, MA)

1.5 oz Cardamaro

0.75 oz Cocchi Americano

1 barspoon Elisir Novasalus

2 oz tonic water

Build in a tall glass filled with ice.

Garnish with a grapefruit peel.

Mountain Daisy

Shake with ice:

2 oz Salers Gentian Apéritif

1 oz lime juice

1 pinch salt

Strain into a coupe.

Noce Vecchio

(Joe Campanale and Brett Elms, Anfora, NYC)

Stir with ice:

1.5 oz Cocchi Barolo Chinato

0.75 oz Dolin Dry Vermouth de Chambéry

Strain into a double rocks glass filled with ice.

Garnish with cheese and salami on a skewer or toothpick.

Oh, Marie

(Kellie Thorn, Empire State South, Atlanta, Georgia)

Build in a collins glass filled with ice:

2 oz Cocchi Americano Bianco

0.25 oz Elderflower Syrup

0.25 oz lemon juice

3 oz bitter lemon soda

Stir gently.

Garnish with a lemon peel.

The Real Deal

(variation on the Brown Bomber, Jim Meehan, PDT, New York City)

Stir with ice:

2 oz bourbon

0.5 oz Salers Gentian Apéritif

0.25 oz Rothman & Winter Orchard Peach Liqueur

1 dash grapefruit bitters

Strain into a coupe.

Garnish with a grapefruit twist (discard the peel).

Sancti Spiritus

(Kellie Thorn, Empire State South, Atlanta, Georgia)

Stir with ice:

1 oz The Scarlet Ibis Trinidad Rum

0.75 oz Cardamaro Vino Amaro

1 bar spoon Rothman & Winter Orchard Pear Liqueur

Strain into a coupe.

Garnish with a lemon peel.

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

0.5 oz Aperitivo Cappelletti

Strain into the prepared glass.

Garnish with a lemon twist (discard the peel).

Self-Starter

(based on a drink in the Savoy Cocktail Book)

Stir with ice:

0.25 oz Blume Marillen Apricot Eau-de-Vie

0.25 oz simple syrup (2:1)

Strain into a coupe.

Garnish with grapefruit peel.

Stone Cooler

Shake with ice:

0.75 oz Averell Damson Gin

0.75 oz Blume Marillen Apricot Eau-de-Vie

0.5 oz lemon juice

Strain into a coupe.

Top with 1 oz sparkling wine.

Garnish with a lemon peel.

Suppressor No. 1

(Greg Best, Holeman & Finch Public House, Atlanta, Georgia)

Build in a double rocks glass filled with ice:

1 oz Dolin Dry Vermouth de Chambéry

1 oz Pedro Ximenez sherry

8 drops Bittermens Hopped Grapefruit Bitters

2 bar spoons lemon juice

Garnish with orange peel and mint sprig.

Tif & Tivo

(Rhiannon Enlil, New Orleans)

Build in a double rocks glass filled with ice.

2 oz Bonal Gentiane-Quina

Garnish with a lemon peel.

Twentieth Century

Shake with ice: