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

Normandy Flower

2 oz Calvados4 oz Tonic Water½ oz St Germain Elderflower Liqueur¼ oz Lemon JuiceOrange 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

Improved Japanese Cocktail

An updated version of Jerry Thomas’s Bar Tenders Guide by Toby Cecchini, Long Island Bar, Brooklyn 2 oz. brandy1 oz. fresh lemon juice1 oz. orgeat3 dashes Peychaud’s bitters

fall into italy

From Imbibe… ¾ oz. averna ¾ oz. cognac ¾ oz. jamaican rum ¾ oz. fresh lemon juice ¾ oz. simple syrup 2 dashes chocolate or mole bitters Combine the ingredients into a shaker and shake to combine. Strain into a Old Fashioned glass. Add crushed ice on top.

Greenham’s Grotto

From the bartender’s bible.  2 ounces gin 1 ounce brandy 1/2 ounce orgeat  1/2 ounce lemon Shake over ice.

wrong direction

A friend suggested that since I often get slightly mixed up while driving that I should create a cocktail called the Wrong Direction. This drink is sweet at the start with a pleasantly dry bitter aftertaste. Just like going the wrong direction. 1 oz bourbon 1 oz brandy 8 dashes chocolate bitters 5 dashes celery

light brigade sazerac

Another variation on the sazerac. 1 oz rye whiskey 1 oz cognac ½ oz st. germain 2 drops of absinthe dash of angostura bitters lemon zest combine in shaker over ice, strain into cocktail glass.

vavilov affair

1 oz calvados (apple brandy) 1 oz bourbon 1 tsp sugar 2 dashes angostura bitters slice of tart apple, juiced combine in shaker over ice, strain into cocktail glass. garnish with another slice of granny smith apple

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.