Gin Sling

My god these go down well...

1.5 oz gin

0.75 oz italian vermouth (carpano antica)

1 oz lemon juice

0.75 oz simple syrup

dash Angostura bitters (no more)

Lemon peel garnish

Shake and serve in ice-filled highball glass. Dale Degroff's recipe includes club soda in a collins glass, but why would you want to dilute something that tastes this good.

86 Orchard Street

45ml bonded applejack (or calvados)

20ml lemon juice

45ml apple juice

20ml licor 43

2 dashes angostura

Shake & strain into a super cold rocks glass

Añejo Manhattan

2 oz añejo tequila

0.5 oz carpano antica

0.25 oz licor 43

dash angostura

dash orange bitters (I used angostura orange)

Stir with ice and strain into a chilled cocktail glass - garnish with fresh cherry &/or orange twist

Cocktail a la Louisiane

0.75oz rye

0.75oz carpano antica

0.75oz benedictine

dash absinthe

dashes peychaud bitters

stir and strain into a rocks glass, garnish with cherry

Mai Tai

• 2oz rum (I used 1.5oz Mount Gay, 0.5oz Goslings)
• 0.5oz Cointreau
• 0.75oz Orgeat
• 1oz lime juice

Shake and strain into old-fashioned glass filled with crushed ice. Garnish with crushed mint leaf.

Southside

An old favourite, sometimes made with lime:

• Several sprigs fresh mint
• 2 lime pieces
• 20ml lime juice
• 25 ml simple syrup
• 50ml gin

Muddle most of the mint with the limes, lime juice and syrup. Add gin. Shake.

Pour into a goblet over crushed ice. Garnish with any remaining mint.

Remember the Maine (Dry version)

In memory of Clover Club and anticipation of Cherry Heering for the sweet version

• 2 oz rye
• 1 oz sweet vermouth (M&R)
• 1½ bar-spoons kirsch
• ¾ bar-spoon absinthe

Stir with ice. Lemon zest twist.

At first I thought there was too much kirsch in this recipe. But the flavour profile of this drink changes significantly over time - after 15 minutes the lemon zest and absinthe had combined with the kirsch into a wonderful concoction... So make sure your glass is super cold, use a fresh lemon and don't drink it all at once!