21st Century

Based on the classic cocktail “The 20th Century”, this swaps out the Lillet for a ginger liqueur.

2 oz gin
1 oz white creme de cacao
1 oz ginger liqueur
1 oz lemon juice

Shake with ice and strain into a martini glass.

Tequila Sunrise (original)

1 1/2 oz tequila
1/2 oz lime
1/4 oz grenadine or pomegranate juice
1/8 oz creme de casis
Pinch of salt
Fill a collins glass with ice, and top with soda water

Champs-Élysées

1 1/2 oz Cognac
1/3 oz Chartreuse
2/3 oz lemon juice
1/2 oz simple syrup
1 dash angostura bitters

(from the Difford’s Guide Australia top 99 cocktails list)

Revolver

• 2 oz bourbon (Bulleit preferred)
• 1/2 oz coffee liqueur (Tia Maria preferred)
• 2 dashes Orange bitters
• Garnish with orange twist

A drink created by Jon Santer at Bruno’s in San Francisco

Holly Jolly Fizz

• 2 oz orange vodka

• 1 oz pure pomegranate juice

• 1/2 oz blood orange rosemary simple syrup

• 1/2 oz lemon

• Splash of soda water

Blood Orange Rosemary Syrup

• In 1 1/2 cups of water, bring several sprigs of rosemary and the zest of a blood orange to a simmer.
• Simmer for 5 minutes, then remove from heat and let stand for 15 minutes.
• Filter out the solids.
• Add 1 cup of liquid back to the pot and add 1 cup sugar. Heat until dissolved.
• Add two tablespoons of vodka to prevent fermentation.

Widow’s Kiss

2 OZ. APPLE BRANDY
1⁄4 OZ. YELLOW CHARTREUSE
1⁄4 OZ. BÉNÉDICTINE
2 DASHES ANGOSTURA BITTERS

Champs Elysees

1.5 oz Brandy
1/2 oz Chartreuse
3/4 oz lemon juice
1/2 oz simple syrup
2 dashes Angostura Bitters

From Milk & Honey NYC

Pago Pago

1½ oz. amber Puerto Rican rum
½ oz. lime juice
½ oz. Green Chartreuse
¼ oz. white crème de cacao
3 cubes pineapple

Combine ingredients in a cocktail shaker with ice and shake until chilled.
Double strain into a chilled coupe glass.

Muddle the pineapple first, or use 1/2 oz pineapple juice.

Normandy Flower

2 oz Calvados
4 oz Tonic Water
½ oz St Germain Elderflower Liqueur
¼ oz Lemon Juice
Orange Peel

Combine in a Collins glass over ice.

Expense Account

1 oz Aged Rum
½ oz Calvados
½ oz Bénédictine
1 Dash Absinthe
1 Tsp Maple Syrup
2 Dashes Orange Bitters

Swirl the a dash of absinthe in a glass until well-coated. Add the ice and set aside.

Combine the remaining ingredients in a mixing glass and gently stir with ice until well-chilled. Empty the ice from the glass and strain the cocktail into it. Garnish with an orange twist or a cherry.