midnight water

2 oz bourbon ¾ oz campari ½ oz simple syrup dash of peychaud’s bitters combine in shaker over ice, strain into cocktail glass.

emerald city daquiri

I discovered this one at Barrio, on Capitol Hill in Seattle. 2 oz rum ½ oz chartreuse 1 oz lime juice ½ oz simple syrup combine in shaker over ice, strain into cocktail glass.

bertoux

Basically, this is a whiskey sour, but smoother. 2 oz rye whiskey 1 oz triple sec 1 oz lemon juice combine in shaker over ice, strain into cocktail glass.

jockey club

2 oz gin ¾ oz amaretto ¾ oz lemon juice 2 dashes angostura bitters combine in shaker over ice, strain into cocktail glass.

evensong

I removed the vodka from the Vesper (because, really, does any drink need vodka?), and added a hint of citrus. 2 oz gin ½ oz lillet slice of lemon 1-2 dashes orange bitters Pour the gin and lillet over ice, add the orange bitters and slice of lemon.

brandy sazerac

This of course, is based on the sazerac, substituting the rye whiskey with brandy, making it slightly less spicey. 2 oz brandy 2 drops absinthe 2 dashes peychaud’s bitters ¼ oz simple syrup, or 1 sugar cube combine in shaker over ice, strain into cocktail glass.

chauchat

This one’s based on the French 75. 1 ½ oz cognac or brandy ½ oz lillet ½ oz simple syrup ½ oz lemon juice combine in shaker over ice, strain into cocktail glass.

papa doble

Hemmingway’s drink of choice. 2 oz white rum ¼ oz luxardo maraschino ½ oz fresh lime juice ½ oz fresh grapefruit juice Combine in shaker over ice, strain into cocktail glass.

scottish guard

2 oz scotch whiskey ¾ lemon juice ¾ orange juice 2 tsp grenadine combine in shaker over ice, strain into cocktail glass. garnish with maraschino cherry and orange slice.

tequila mockingbird

This was a name, suggested by my daughter, in search of a drink. Of course it needed tequila. And it had to be dark. Initially I drizzled the cassis into the bottom of the glass. But to avoid a margarita flavor and an overwhelming sweetness at the end, I stirred the drink with my finger.