Haus Alpenz

1.5 oz Dolin Génépy le Chamois

1.5 oz gum syrup

0.5 oz dry orange curaçao

0.5 oz Angostura Bitters

0.5 oz egg white

Strain into chilled coupes.

Anna Skytte’s Raid

(Luiggi Uzcategui, Big Orange, Little Rock, AR)

Prepare a snifter rinsed with St. Elizabeth Allspice Dram and filled with crushed ice.

Combine in a shaker:

1.5 oz KRONAN Swedish Punsch

0.75 oz rye whiskey

0.25 oz Smith & Cross Traditional Jamaican Rum

0.25 oz Becherovka

0.33 oz lime juice

2 dash Angostura Bitters

Shake with ice.

Double-strain into the prepared glass.

Garnish with a lime wheel.

Annie Bonnie

(Luiggi Uzcategui, Big Orange, Little Rock, Arkansas)

Prepare a snifter filled with crushed ice.

Combine in a shaker:

2 oz Henriques & Henriques ‘Seco Especial’ 5-Year Madeira

1 oz Rothman & Winter Orchard Peach Liqueur

0.5 oz lime juice

0.33 oz Cynar

0.125 oz simple syrup (1:1)

1 Dash Angostura Bitters

1 Dash Peychaud’s bitters

Shake with ice.

Strain into the prepared glass.

Garnish with an orange peel.

Baltimore Egg Nog

(Adapted from Harry Johnson)

Combine in shaker, stir until smooth:

1 egg yolk

0.5 oz sugar

1 pinch ground nutmeg

1 pinch ground cinnamon

Add to shaker:

0.5 oz brandy

4 oz milk

Shake with ice & strain into glass.

Garnish with fresh ground nutmeg.

Careless Whisper

(variation from the Whisper, Savoy Cocktail Book)

Stir with ice:

1 oz Cocchi Vermouth di Torino ‘Storico’

1 oz Dolin Dry Vermouth de Chambéry

1 dash orange bitters

1 dash Angostura Bitters

Strain into a coupe.

Caribbean Milk Punch

(Brennan’s Restaurant, New Orleans, Louisiana)

Shake with ice:

0.5 oz bourbon

1 oz vanilla syrup

1 oz heavy cream

Pour into a goblet.

Garnish with grated nutmeg.

The Doctor

Shake with ice:

1 oz KRONAN Swedish Punsch

0.5 oz lime juice

Strain into a coupe.

Garnish with a lime wheel.

English Ale Flip

(traditional, adapted by Jacob Grier)

Combine in a saucepan:

12 oz dark English ale

1.5 tablespoons brown sugar

Heat to 140ºF.

Stir to dissolve.

Pour into a warmed mug.

Add:

Stir.

Flor de Jerez

(Joaquìn Simò, NYC)

Shake with ice:

1.5 oz amontillado sherry

0.25 oz Rothman & Winter Orchard Apricot Liqueur

0.75 oz lemon juice

0.5 oz rich simple syrup

1 dash of Angostura Bitters

Double strain into a coupe.

Four on the Floor

(adapted from Natasha David)

Stir with ice:

1 oz Salers Gentian

0.75 oz Château de Saü Rivesaltes Rancio 2001

0.25 oz banana liqueur

½ teaspoon Smith & Cross Jamaican Rum

Strain into chilled snifter.

No garnish.

Golden Grove

Stir with ice:

2 oz Cocchi Vermouth di Torino ‘Storico’

1 bar spoon maraschino liqueur

1 dash orange bitters

Strain into a coupe.

Garnish with an orange peel.

The Good Word

(Kelly O’Hare, Austin, TX)

Shake with ice:

0.75 oz Smith & Cross

0.75 oz Benedictine

0.75 oz Amaro Alta Verde

0.75 oz lime juice

Strain into a coupe.

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.

Jamaica Daiquiri

Shake with ice:

0.75 oz lime juice

0.75 oz simple syrup

2 dash Angostura Bitters

Double-strain into a coupe.

Garnish with a lime wheel.

Jungle Bird

Shake with ice:

1.50 oz Smith & Cross Jamaican Rum

0.75 oz Aperitivo Mazzura

1.50 oz pineapple juice

0.50 oz lime juice

0.50 oz simple syrup

Strain over crushed ice in double old fashioned glass

Garnish with pineapple wedge

Mai Tai

Shake with ice:

1 oz The Scarlet Ibis Trinidad Rum

0.5 oz orange curaçao

0.75 oz orgeat syrup

0.75 oz lime juice

Double-strain into a double rocks glass filled with ice.

Garnish with a mint sprig.

Millionaire No. 1

(Savoy Cocktail Book)

Shake with ice:

0.75 oz Hayman’s Sloe Gin

0.75 oz Blume Marillen Apricot Eau-de-Vie

0.5 oz lime juice

0.125 oz grenadine

0.125 oz simple syrup (2:1)

Double-strain into a coupe.

Garnish with a lime wheel.

Navy Cross

(Alexandra Bookless, The Passenger, Washington, DC)

Shake with ice:

0.75 oz blackstrap rum

0.5 oz John D. Taylor’s Velvet Falernum

0.5 oz pineapple juice

0.5 oz lime juice

0.25 oz St. Elizabeth Allspice Dram

Double-strain into a coupe.

Garnish with a lime wheel.

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 Aperitivo Cappelletti

0.5 oz Smith & Cross

1 dash orange bitters

5 drops Laphroaig

Strain into a cocktail glass.

Palmetto No. 1

Stir with ice:

1.5 oz Cocchi Vermouth di Torino ‘Storico’

2 dash orange bitters

Strain into a coupe.

Garnish with orange peel.

Perfect Storm

(Kellie Thorn, Empire State South, Atlanta)

Shake with ice:

0.5 oz Cocchi Vermouth di Torino ‘Storico’

0.25 oz crème de cacao

0.75 oz passionfruit syrup

0.5 oz lemon juice

4 dash Angostura Bitters

Strain into a double rocks glass filled with ice.

The Privateer

(Mattias Hagglund, Elements Restaurant, Princeton, NJ)

Shake with ice:

1.5 oz Batavia Arrack van Oosten

1 oz John D. Taylor’s Velvet Falernum

0.5 oz Byrrh Grand Quinquina

0.75 oz lemon juice

3 dashes Angostura Bitters

Strain into a double rocks glass filled with crushed ice.

Garnish with fruit and a mint sprig.

Punk Killer

Blend:

8 oz crushed ice

2 oz Smith & Cross Traditional Jamaica Rum

1.5 oz pineapple juice

1 oz orange juice

1 oz coconut cream

Pour into a tiki mug.

Garnish with a cherry and orange slice.

Punsch Alexander

(Trevor Alberts, Broken Shaker, Chicago)

Shake with ice:

1.5 oz KRONAN Swedish Punsch

0.5 oz John D. Taylor’s Velvet Falernum

0.5 oz Smith & Cross Jamaican Rum

0.5 oz heavy cream

Double-strain into a coupe.

Garnish with grated nutmeg.

Quoit Club Punch

(tradition of Richmond, VA, adapted by David Wondrich for “Punch”)

Build in a punch bowl:

2 cups lemon oleo-saccharum (2 cups raw sugar and the peels of 12 lemons)

juice of 12 lemons

Stir to dissolve.

Add:

1 bottle Smith & Cross Traditional Jamaican Rum

1 bottle cognac

1 bottle Henriques & Henriques Rainwater Madeira

1 block of ice

Robson Cocktail

(Savoy Cocktail Book)

Shake with ice:

0.75 oz grenadine

0.375 oz orange juice

0.375 oz lemon juice

1 dash Angostura Bitters

Double-strain into a coupe.

Rum Old Fashioned

Stir with ice:

1 oz The Scarlet Ibis Trinidad Rum

0.125 oz demerara syrup (1:1)

2 Dash Angostura Bitters

Strain into a double rocks glass filled with ice.

Garnish with an orange peel.

Rumshack Punch

(Adapted from Dick Bradsell)

Combine in pitcher:

4 oz Smith & Cross Traditional Jamaica Rum

4 oz overproof Jamaican white rum

2 oz Rothman & Winter Orchard Peach Liqueur

2 oz Rothman & Winter Orchard Elderberry Liqueur

3 oz peach puree

8 oz pineapple juice

4 oz lime juice

1 oz rich syrup

1 tsp peychaud’s bitters

Add ice.

Add 14 oz coconut water.

Stir to combine.

Garnish with pineapple wedges and mint sprigs.

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.

Smith & Tonic

Build in collins glass over ice:

1.5 oz Smith & Cross Traditional Jamaican Rum

4.5 oz tonic water

Garnish with lime wedge

Tellicherry Cruiser

(variation of the Philomel from the Savoy Cocktail Book)

Shake with ice:

1.25 oz Matifoc Rancio Sec

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.

Test Pilot Punch

(based on a cocktail by Don the Beachcomber)

Shake with ice:

0.75 oz The Scarlet Ibis Trinidad Rum

0.75 oz John D. Taylor’s Velvet Falernum

0.5 oz orange liqueur

0.5 oz lime juice

2 dash Angostura Bitters

6 dash pastis

Double-strain into a tiki mug.

Fill with crushed ice.

Garnish with a lemon wheel and cherry.

To The Sun

Shake with ice:

0.5 oz Rothman & Winter Orchard Apricot Liqueur

0.5 oz John D. Taylor’s Velvet Falernum

0.75 oz lime juice

1 dash Angostura Bitters

Strain into a coupe.

Garnish with a lime wheel.

Transatlantic Giant

(Colin Shearn, Franklin Mortgage & Investment Company, Philadelphia)

Stir with ice:

1.5 oz Bourbon