Adonis

Stir with ice:

2 oz fino sherry

1 oz Dolin Rouge Vermouth de Chambéry

2 dashes orange bitters

Strain into a coupe.

Garnish with an orange peel.

Aphrodite No. 1

(aka Jake Parrott’s happy place)

Stir with ice:

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

1.5 oz Dolin Rouge Vermouth de Chambéry

2 Dash orange bitters

Strain into a coupe.

Garnish with an orange peel.

 

Apple Blossom Cocktail

(Trader Vic’s Bartender Guide (1972))

Stir with ice:

1.5 oz Calvados

2 oz Dolin Rouge Vermouth de Chambéry

2 dashes Angostura Orange Bitters

Strain into a coupe.

Garnish with a dehydrated apple slice.

Blood and Sand

Shake with ice:

1 oz Scotch whisky

0.75 oz Rothman & Winter Orchard Cherry Liqueur

0.75 oz Dolin Rouge

0.75 oz orange juice

Double-strain into a coupe.

Garnish with a cherry.

Bobby Burns

Stir with ice:

1.5 oz Scotch whisky

1 oz Dolin Rouge Vermouth de Chambéry

.5 oz Bénédictine

Strain into a coupe.

Garnish with an orange peel.

El Boulevard

Stir with ice:

1 oz añejo tequila

1 oz Aperitivo Cappelletti

1 oz Dolin Rouge

Strain into a coupe.

Garnish with orange peel.

Boulevardier

Stir with ice:

1 oz bourbon or rye whiskey

1 oz Aperitivo Cappelletti

1 oz Dolin Rouge Vermouth de Chambéry

Strain into a double rocks glass filled with ice.

Garnish with an orange twist.

 

Bourbon Manhattan

Stir with ice:

2 oz bourbon

1 oz Dolin Rouge Vermouth de Chambéry

2 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange peel and a cherry.

Club Cocktail

(The Only William, “Flowing Bowl”)

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

0.75 oz Dolin Rouge Vermouth de Chambéry

1 bar spoon simple syrup or gum syrup

1 bar spoon Dolin Génépy le Chamois Liqueur

2 dash orange bitters

Strain into a coupe.

Daytime Daiquiri

(Jen Davis, The Eddy, Providence, Rhode Island)

Shake with ice:

2.5 oz Dolin Rouge Vermouth de Chambéry

0.5 oz light rum (optional)

0.75 oz lime juice

0.75 oz simple syrup

Strain into a coupe.

Demeter

(adapted from the Persephone, PDT Cocktail Book)

Stir with ice:

1 oz applejack

0.75 oz Dolin Rouge Vermouth de Chambéry

0.5 oz Hayman’s Sloe Gin

0.5 oz lemon juice

0.5 oz simple syrup

Strain into a coupe.

The Derby Cocktail

Shake with ice:

1.5 oz bourbon

0.75 oz Dolin Rouge Vermouth de Chambéry

0.75 oz Pierre Ferrand Dry Curaçao

0.75 oz lime juice

Strain into a coupe.

Garnish with a mint sprig.

The Devil Walking Next to Me

(Frederic Yarm, Boston)

Shake with ice:

1.25 oz Batavia Arrack van Oosten

0.5 oz Dolin Rouge Vermouth de Chambéry

0.5 oz lime juice

0.5 oz Salers Gentian Apéritif

0.25 oz St. Elizabeth Allspice Dram

Strain into a coupe.

Garnish with a lime wheel.

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 Negroni

Stir with ice:

1 oz Hayman’s Royal Dock Navy Strength Gin

1 oz Aperitivo Cappelletti

1 oz Dolin Rouge Vermouth de Chambéry

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

The Libertine

Stir with ice:

1 oz rye whiskey

1 oz Dolin Dry Vermouth de Chambéry

0.5 oz Dolin Rouge Vermouth de Chambéry

0.5 oz Bénédictine

1 dash Angostura Bitters

Strain into a coupe.

Garnish with orange peel.

 

Lower Manhattan

Stir with ice:

2 oz Cardamaro Vino Amaro

1 oz Dolin Rouge Vermouth de Chambéry

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange peel.

Mulled Sloe Gin

(Natasha Bahrami, The Gin Room, St. Louis, MO)

16 oz apple juice

8 oz Dolin Rouge

5 cardamom pods

8 oz Hayman’s Sloe Gin

4 oz brandy

3-5 oz honey (to taste)

Combine apple juice, Dolin and cardamom in slow cooker. Simmer for 10-30 mins. Add sloe gin and brandy. Bring to simmer, add honey to taste. Lower heat to keep warm.

Nod to Ada Coleman

(Ada Coleman)

Stir with ice:

1.5 oz Hayman’s London Dry Gin

1.5 oz Dolin Rouge Vermouth de Chambéry

0.5 bar spoon Elisir Novasalus

1 dash orange bitters

Strain into a coupe.

Palmetto No. 2

Stir with ice:

1.5 oz The Scarlet Ibis Trinidad Rum

1.5 oz Dolin Rouge Vermouth de Chambéry

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange 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.

Petit Boulevardier

Build in a double rocks glass filled with ice:

1 oz Cardamaro Vino Amaro

1 oz Dolin Rouge Vermouth de Chambéry

1 oz Aperitivo Cappelletti

Garnish with an orange peel.

El Poco Loco

Stir with ice:

1.5 oz Hayman’s Old Tom Gin

1 oz Dolin Rouge Vermouth de Chambéry

.5 oz Nux Alpina Walnut Liqueur

Strain into a coupe.

Garnish with an orange peel.

 

Rhum Dandy Shim

(Craig Lane, Bar Agricole, San)

1 oz Dolin Rouge

0.5 oz white rhum agricole

0.5 oz lime juice

1 tsp cane syrup

2 dash absinthe

Build in a rocks glass filled with crushed ice.

Garnish with lime zest.

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

0.5 oz Aperitivo Cappelletti

Garnish with an orange peel.

 

The Savelberg

(Jan Halfpap, Hamburg, Germany)

Stir with ice:

2.5 oz Old Duff Genever

0.75 oz Dolin Rouge Vermouth de Chambéry

0.75 oz Cocchi Vermouth di Torino Extra Dry

0.5 oz Purkhart Pear Williams Eau de Vie

0.25 oz honey

0.25 oz lemon juice

Fine strain into two nick and nora glasses.

Garnish with an orange twist.

Scalatore

Stir with ice:

1 oz bourbon

1 oz Pasubio Vino Amaro

1 oz Dolin Rouge

Strain into a coupe.

Garnish with an orange twist.

Sentier en Bastia

Stir with ice:

1 oz rye whiskey

1 oz Mattei Rouge

1 oz Dolin Rouge

Strain into an ice-filled double rocks glass.

Garnish with an orange peel.

 

Shift Drink

(Paul Imbesi, Barritt’s Ginger Beer)

Build in a highball glass filled with ice:

3 oz Dolin Rouge Vermouth de Chambéry

4 oz ginger beer (or ginger ale)

Garnish with an orange peel.

Stadium of Light

Stir with ice:

1.5 oz Henriques & Henriques Rainwater Madeira

1.5 oz Dolin Rouge Vermouth de Chambéry

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange peel.

 

Tocqueville Reviver

Stir with ice:

1 oz apple brandy

1 oz Henriques & Henriques Seco Especial 5 Year Old Madeira

1 oz Dolin Rouge Vermouth de Chambéry

Strain into a coupe

Walk With a Smoke

(adapted from the Swagger Cocktail by Jamie Boudreau, Canon, Seattle)

Shake with ice:

1.5 oz Hayman’s Old Tom Gin

0.5 oz Dolin Rouge

0.5 oz Amaro Sfumato Rabarbaro

0.5 oz grapefruit juice

Strain into a double rocks glass filled with ice.

Garnish with a grapefruit slice.