by Todd Smith of Bourbon & Branch via Imbibe 2 oz. rye whiskey 1 oz. averna 1 dash angostura bitters 1 dash orange bitters
2 oz rye whiskey 1/2 oz fig jam (heaping teaspoon) 1/2 oz honey 1 oz lemon juice dash of cinnamon heat the jam and honey until they are liquid. stir in whiskey, lemon, and cinnamon. shake over ice, and strain through mesh into glass.
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.
A variant of the whiskey sour. And a nice way to use up that leftover wine! 2 oz rye whiskey 1 oz lemon juice 1 oz simple syrup combine in shaker over ice, strain into an old fashioned glass filled with ice. pour 1/2 oz shiraz over back of spoon to float on top.
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.