Haus Alpenz

1 oz Blume Marillen Apricot Eau-de-Vie

0.25 oz Cocchi Americano Rosa

0.25 oz simple syrup.

Strain into a coupe.

Garnish with a grapefruit peel.

Alpine Martini

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Dolin dry vermouth

1 bar spoon Zirbenz Stone Pine Liqueur of the Alps

Strain into a coupe.

Garnish with a lemon peel.

Atta Boy Cocktail

(Savoy Cocktail Book)

Stir with ice:

2 oz Hayman’s London Dry Gin

4 dash grenadine

Strain into a coupe.

Garnish with a lemon peel.

Autumn Sunset

(“Sanctuaria: The Dive Bar of Cocktail Bars”)

Stir with ice:

1.5 oz bourbon

0.5 oz Cocchi Vermouth di Torino ‘Storico’

0.25 oz St. Elizabeth Allspice Dram

0.25 oz Bénédictine

Strain into a coupe.

Garnish with an orange peel.

Aviators on Fire

(Adapted from Chuck Kerwood)

Stir with ice:

1 oz cognac

1 oz Ferrand Dry Curaçao

Strain into cocktail glass.

Garnish with a flamed orange peel.

Bartlett Pear Martini

Stir with ice:

1.5 oz Purkhart Pear Williams Eau-de-Vie

1.5 oz Dolin Blanc Vermouth de Chambéry or Dolin Dry Vermouth de Chambéry

2 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Boomerang Cocktail

(Savoy Cocktail Book)

Stir with ice:

1 oz KRONAN Swedish Punsch

1 oz rye whiskey

1 bar spoon lemon juice

1 dash Angostura Bitters

1 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Careful Whisper

(variation on the Whisper, Savoy Cocktail Book)

Stir with ice:

1 oz Cardamaro Vino Amaro

1 oz Cocchi Vermouth di Torino ‘Storico’

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Careless Whisper

(variation from the Whisper, Savoy Cocktail Book)

Stir with ice:

1 oz Smith & Cross Traditional Jamaica Rum

1 oz Cocchi Vermouth di Torino ‘Storico’

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Catalan Cooler

2 oz Dolin Dry

1 oz Byrrh

3 oz club soda

Build in a tall glass filled with ice.

Garnish with a lemon peel.

Cliffhanger

Stir with ice:

1.5 oz Banyuls dessert wine

Strain into a coupe.

Garnish with orange peel.

Clover Club

(Adapted by Julie Reiner, NYC)

Dry shake:

1.5 oz Hayman’s London Dry Gin

0.5 oz lemon juice

0.5 oz raspberry syrup

1 egg white

Shake again with ice and strain into a coupe.

Garnish with a raspberry.

Coronation

(Waldorf-Astoria Bar Book)

Stir with ice:

1 oz Apple Brandy

1 oz Dolin Dry Vermouth de Chambery

1 oz Timbal Vermut de Reus Sweet Red

1 dash Blume Marillen Apricot Eau de Vie

Strain into a cocktail coupe

Garnish with a lemon twist

Count of Mount Kisco

(Scott Krahn, New York City)

Stir with ice:

1 oz Averell Damson Gin

1 oz Salers Gentian Apéritif

Strain into a double rocks glass filled with ice.

Garnish with a grapefruit peel.

Czarina

(David Embury, The Art of Mixing Drinks)

Stir with ice:

1.5 oz vodka

0.75 oz Blume Marillen Apricot Eau-de-Vie

0.25 oz Dolin Dry Vermouth de Chambéry

0.25 oz Cocchi Vermouth di Torino ‘Storico’

Strain into a Nick & Nora glass.

Garnish with a lemon twist.

Flowering Pear

Stir with ice:

1 oz Rothman & Winter Orchard Pear Liqueur

1 dash absinthe

Strain into a coupe.

Garnish with a lemon peel.

Ford Cocktail

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

1.5 oz Dolin Dry vermouth

0.25 oz Bénédictine

2 dashes orange bitters

Strain into a coupe.

Garnish with orange peel.

Full House

(Savoy Cocktail Book)

Stir with ice:

1.5 oz light rum

0.75 oz KRONAN Swedish Punsch

0.75 oz Dolin Dry Vermouth de Chambéry

0.25 oz simple syrup (1:1)

1 dash orange bitters

Strain into a coupe.

Garnish with an orange peel.

Future Perfect

Stir with ice:

1 oz Hayman’s Old Tom Gin

1 oz Dolin Dry vermouth

1 oz Dolin Rouge vermouth

Strain into a coupe.

Garnish with orange peel.

H.S. Special

(Café Royal Cocktail Book)

Stir with ice:

1 oz Hayman’s Royal Dock Navy Strength Gin

0.75 oz Dolin rouge vermouth

0.75 oz Dolin dry vermouth

0.5 oz KRONAN Swedish Punsch

Strain into a coupe.

Garnish with a cherry and an orange twist.

Haus Cosmopolitan

(Lee Edwards)

Shake with ice:

0.75 oz Blume Marillen Apricot Eau-de-Vie

0.75 oz vodka

0.5 oz lemon juice

0.5 oz Cocchi Americano Rosa

0.25 oz simple syrup

4 dashes Peychaud’s Bitters

Double-strain into a coupe.

The Libertine

Stir with ice:

1 oz rye whiskey

0.5 oz Dolin Rouge Vermouth de Chambéry

0.5 oz Bénédictine

1 dash Angostura Bitters

Strain into a coupe.

Garnish with orange peel.

Little Dolomite

(Christina Helmer, NYC)

Build in a double rocks glass with ice:

1.5 oz Pasubio Vino Amaro

1.5 oz Dolin Dry Vermouth

Garnish with cucumber slice & thyme sprig

Mesa Spritz

Build in a collins glass filled with ice:

0.75 oz Aperitivo Cappelletti

3 oz soda

Garnish with a grapefruit peel.

Moll Cocktail

(Savoy Cocktail Book)

Stir with ice:

1 oz Hayman’s Sloe Gin

1 oz Hayman’s London Dry Gin

1 dash orange bitters

Strain into a coupe.

Garnish with lemon peel.

Noce Vecchio

(Joe Campanale and Brett Elms, Anfora, NYC)

Stir with ice:

1.5 oz Cocchi Barolo Chinato

0.75 oz Cocchi Americano Bianco

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.

Pale Horse

(Brett Bassett, Little Rock, Arkansas)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

0.5 oz Salers Gentian Apéritif

0.5 oz maraschino liqueur

1 dash orange bitters

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Pandas in Perpignan

Stir with ice:

1.5 oz Mas Peyre Rancio Sec “Le Démon de Midi”

1 Dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Pay Per View

(Theo Lieberman, Lantern's Keep, NYC)

0.75 oz Dolin Dry

0.75 oz Dolin Blanc

0.75 oz Dolin Rouge

0.75 oz lime juice

0.25 oz cane syrup

Shake with ice.

Strain into a cocktail glass.

Garnish with a cherry.

Pear Falls

Build in collins glass:

1.5 oz Rothman & Winter Orchard Pear Liqueur

Add ice.

3 oz club soda

Stir to combine.

Garnish with a lemon peel.

The Prime Directive no. 2

Stir with ice:

1 oz Salers Gentiane Aperitif

1 oz Byrrh Grand Quinquina

Strain into a coupe.

Garnish with a lemon twist (discard the peel).

Prince Henry’s Reed

Stir with ice:

1.5 oz Henriques & Henriques Rainwater Madeira

1 dash orange bitters

Strain into a coupe.

Garnish with a lemon peel.

Rose Cocktail

(Johnny Mitta, Chatham Hotel, Paris)

Shake with ice:

1 oz Etter Kirsch

1 tsp raspberry syrup or jam

Strain into cocktail glass.

Garnish with cocktail cherry.

Rosita

Build in a rocks glass filled with ice:

1.5 oz tequila blanco

0.5 oz Dolin Rouge Vermouth de Chambéry

0.5 oz Aperitivo Cappelletti

Garnish with an orange peel.

Royalist

(Café Royal Cocktail Book)

1.5 oz Dolin Dry

0.75 oz bourbon

0.75 oz Bènèdictine

1 dash peach bitters

Stir with ice.

Strain into a cocktail glass.

Salt & Pepper

(Adapted from “Famous New Orleans Drinks and How to Mix ’Em”)

Stir with ice:

1.5 oz Cocchi Vermouth di Torino

2 dash Angostura Bitters

2 dash orange bitters

Strain into a coupe.

Garnish with an orange peel.

Session Manhattan

(Adapted from Drew Lazor and Punch staff)

Stir with ice:

1 oz Cocchi Vermouth di Torino Storico

0.75 oz rye whiskey

0.75 oz Matifoc Rancio Sec

0.5 oz Dolin Dry Vermouth de Chambery

2 dashes angostura bitters

Strain into cocktail coupe.

Garnish with lemon twist.

Strasbourg

(Sahil Mehta, Estragon, Boston)

Stir with ice:

1 oz Hayman’s Old Tom Gin

1 oz aquavit

1 dash Rothman & Winter Crème de Violette

Strain into a coupe.

Garnish with lemon peel.

Suppressor No. 1

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

Build in a double rocks glass filled with ice:

1 oz Cocchi Americano Bianco

1 oz Pedro Ximenez sherry

8 drops Bittermens Hopped Grapefruit Bitters

2 bar spoons lemon juice

Garnish with orange peel and mint sprig.

Trudeau

Stir with ice:

1 oz Byrrh Grand Quinquina

1 oz Canadian whisky