Aphrodite No. 2

Stir with ice:

1.5 oz Matifoc Rancio Sec

1.5 oz Timbal Vermut de Reus Sweet Red

2 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange peel.

 

Bardsley

(adapted from the Ardsley in “Pioneers of Mixing at Elite Bars”)

2 oz Matifoc Rancio Sec

1 oz Timbal Vermut de Reus Sweet Red

1 dash Dolin Génépy le Chamois Liqueur

1 dash orange bitters

Stir with ice.

Strain into a cocktail glass.

 

Donna Brutta

(Adapted from David Little, Seattle, WA)

Build in pitcher over ice:

12 oz Matifoc Rancio Sec

4 oz Byrrh Grand Quinquina

4 oz cranberry liqueur

Add club soda.

Stir to combine.

Garnish with lemon wheels.

 

If These Walls Could Talk

(Adapted from Natasha David)

Build in punch bowl:

8 oz Matifoc Rancio Sec

3 oz lemon juice

3 oz cinnamon syrup

0.5 oz Rothman & Winter Orchard Peach Liqueur

5 oz chilled water

Stir to combine.

Add:

1 block of ice

1 bottle lambrusco

Stir to combine.

Garnish with lemon wheels.

Garnish with thyme.

Maïs et Huile

Build in a rocks glass filled with ice.

2 oz Matifoc Rancio Sec

1 oz John D. Taylor’s Velvet Falernum

2 dashes Angostura bitters

Stir to combine.

Garnish with an orange peel.

 

Peach Cobbler

Shake with ice:

2 oz Matifoc Rancio Sec

1 oz Rothman & Winter Orchard Peach Liqueur

3 swathes grapefruit peel

1 bar spoon superfine sugar

Strain into a julep cup filled with crushed ice.

Garnish with berries, peach slices and mint.

Plum Billet

(variation on the Pruneaux cocktail, Savoy Cocktail Book)

Shake with ice:

1.5 oz Hayman’s Royal Dock Navy Strength Gin

1.5 oz Matifoc Rancio Sec

0.5 oz Byrrh Grand Quinquina

0.5 oz simple syrup

0.75 oz orange juice

4 dashes Angostura Bitters

Strain into a coupe.

Rothko no. 2

(Sarah Goyne, Little Rock AR)

Build in a collins glass or pilsner glass half-filled with crushed ice:

1.5 oz VS cognac

1 oz Matifoc Rancio Sec

1 oz simple syrup

.5 oz lemon juice

Swizzle.

Fill with crushed ice.

Top with 8 dashes Peychaud’s Bitters.

Garnish with a mint sprig.

 

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.

 

Ship Cocktail

(variation of a drink from the Savoy Cocktail Book)

Stir with ice:

1.5 oz Matifoc Rancio Sec

0.375 oz Smith & Cross Traditional Jamaica Rum

0.25 oz Cocchi Americano Rosa

0.375 oz bourbon

0.25 oz simple syrup

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Garnish with an orange peel.

Tellicherry Cruiser

(variation of the Philomel from the Savoy Cocktail Book)

Shake with ice:

1.25 oz Matifoc Rancio Sec

0.5 oz Smith & Cross Traditional Jamaica Rum

0.5 oz Bonal Gentiane-Quina

1 bar spoon Byrrh Grand Quinquina

0.75 oz orange juice

Strain into a coupe.

Garnish with freshly-ground black pepper.

 

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

0.5 oz Aperitivo Cappelletti

1 dash Angostura Bitters

1 dash orange bitters

Strain into a coupe.

Garnish with an orange peel.

Wardroom

(variation on the Quarterdeck from the Savoy Cocktail Book)

Shake with ice:

1.5 oz The Scarlet Ibis Trinidad Rum

0.75 oz Matifoc Rancio Sec

0.5 oz simple syrup

0.25 oz lime juice

Double-strain into a coupe.

Garnish with a lime wheel.