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.
Au Courant Margarita
2 oz tequila
1 oz creme de cassis
2 oz lime juice
1/2 oz triple sec (or to taste)
pinch of salt
El Metropolitano
2 oz tequila
1/2 oz orgeat
2-3 dashes chocolate bitters
Combine over ice.
Named for the hotel at which the Japanese delegation of 1860 stayed, near Jerry Thomas’s bar where the Japanese Cocktail was created.
Creamcicle
2 oz Gin
1 oz Aperol
1/2 oz vanilla syrup (Torani)
1/4 oz lemon juice
Rosebud Motel
2oz Taragon gin
1oz lime
3/4oz orgeat syrup
A more herbaceous than the Hotel Georgia.
The Casino
2oz gin
1/2oz maraschino liqueur
1/2oz lemon juice
Dash of orange bitters
Improved Japanese Cocktail
An updated version of Jerry Thomas’s Bar Tenders Guide by Toby Cecchini, Long Island Bar, Brooklyn
2 oz. brandy
1 oz. fresh lemon juice
1 oz. orgeat
3 dashes Peychaud’s bitters
