Old Gus' Roadmug Recipes

version 0.21g (2026-03-28)

Table of Contents

Whiskey

Gin

Rum

Sours

Spirit, citrus, sweetened with syrup or solution.

Daisies

Spirit, citrus, sweetened with liqueur.

Dessert

After dinner drinks.

Syrups and Solutions

Store in refrigerator up to 10 weeks. Freeze for up to a year.

Introduction

Welcome, reader—

Right now, this is just a personal recipe book. Still working on making it what it needs to be. If you don't already know how to read a cocktail recipe, this page won't be much use to you just yet.

— Old Gus

Whiskey

Black Manhattan

  • 2 oz.60 mL rye
  • 1 oz.30 mL Averna
  • 2 dashes Angostura bitters
  • 2 dashes orange bitters
  • stir
  • serve up
  • cocktail cherry for garnish

Bobby Burns

  • 2 oz.60 mL scotch
  • 1 oz.30 mL sweet vermouth
  • ½ oz.15 mL Drambuie
  • stir
  • serve up
  • lemon zest and cocktail cherry for garnish

You can subtitute Bénédictine for Drambuie.

Brooklyn

  • 2 oz.60 mL rye
  • 1 oz.30 mL dry vermouth
  • 1 barspoon maraschino liqueur
  • 1 barspoon Amer Picon
  • stir
  • serve up
  • lemon zest and cocktail cherry for garnish

If you can't find Amer Picon, subtitute Averna or 3 dashes Angostura bitters.

Boyfriend to the Couple

  • 2 oz.60 mL bourbon
  • ½ oz.15 mL Averna
  • 4 dashes Angostura bitters
  • 1 dash orange bitters
  • stir
  • serve on ice in lowball
  • lemon zest for garnish

A while back I saw someone else invent this drink during a winter ice storm and had named it the "Busted Pipe". Whatever you call it—a personal favorite.

Godfather

  • 2 oz.60 mL scotch
  • ¼ oz.8 mL amaretto
  • stir
  • serve up or on ice in lowball
  • lemon zest for garnish

You don't need a fancy scotch to have a good time—blended will do just fine in this cocktail.

King Cohen

  • 2 oz.60 mL scotch
  • 1 barspoon fernet
  • ½ barspoon simple syrup (1:1)
  • stir
  • serve on ice in lowball
  • lime wedge for garnish

The lime garnish is unusual here, but trust!

Manhattan

  • 2 oz.60 mL rye
  • 1 oz.30 mL sweet vermouth
  • 2 dashes Angostura bitters
  • stir
  • serve up
  • 1–3 cocktail cherries for garnish

Perfect Manhattan: Use only ½ oz.15 mL sweet vermouth; add ½ oz.15 mL dry vermouth.

Mint Julep

  • 2 oz.60 mL bourbon
  • ½ oz.15 mL demerara syrup
  • 6–8 mint leaves
  • wet shake
  • double strain
  • serve on crushed ice in julep cup
  • top with additional crushed ice
  • mint sprig for garnish

Prescription Julep: Omit bourbon, add 1½ oz.45 mL cognac and ½ oz.15 mL rye

Night Tripper

  • 1¾ oz.100 mL bourbon
  • ¾ oz.22 mL Averna
  • ½ oz.15 mL Strega
  • 2 dashes Peychaud's bitters
  • stir
  • serve up

You can substitue Yellow Chartreuse for Strega (if you can find it).

Old '97

  • 1½ oz.90 mL bourbon
  • ¾ oz.22 mL simple syrup (1:1)
  • ¾ oz.22 mL maraschino liqueur
  • 2 dashes Angostura bitters
  • stir
  • serve on ice in lowball
  • cocktail cherry for garnish

What Cherry Coke wishes it could be.

Old Fashioned

  • 2 oz.60 mL bourbon
  • 1 barspoon demerara sugar (or one sugar cube, or ½ oz.15 mL simple syrup)
  • 4 dashes Angostura bitters
  • stir
  • serve on ice in lowball
  • orange zest and cocktail cherry for garnish

Substitute any spirit, bitters or sugar you like. Choose a sugar and garnishe to complement the spirit—for example, rye likes lemon zest, mezcal prefers agave syrup and grapefruit zest.

Piney Woods Toddy

  • 2 oz.60 mL bourbon
  • 1 oz.30 mL Calvados
  • ½ oz.15 mL spiced demerara syrup
  • 4 dashes Angostura bitters
  • 2 dashes chocolate bitters
  • stir
  • serve on ice in smoked lowball
  • flamed orange oil and a smoked cinnamon stick for garnish

Stay warm on a cold winter's night.

Re-Animator

  • 1½ oz.45 mL rye
  • 1½ oz.45 mL Amaro Nonino
  • stir
  • serve on ice in lowball
  • lemon zest for garnish

Amaro Nonino is wonderful all on its own, but the bite of a spicy rye lets you enjoy its smooth aftertaste even more.

Remember the Maine

  • 2 oz.60 mL rye
  • ¾ oz.22 mL sweet vermouth
  • ¼ oz.8 mL cherry heering liqueur
  • absinthe rinse
  • lemon zest and cocktail cherry for garnish—discard peel

Variant: Use 1½ oz.45 mL rye

Rob Roy

  • 2 oz.60 mL scotch
  • 1 oz.30 mL sweet vermouth
  • 2 dashes Angostura bitters
  • stir
  • serve up
  • orange zest and cocktail cherry for garnish

Rusty Nail

  • 2 oz.60 mL scotch
  • 1 oz.30 mL Drambuie
  • stir
  • serve on ice in lowball
  • lemon zest for garnish

I prefer a 2:1 ratio of scotch to Drambuie, but some people like their nail sweeter, with an equal ratio.

Sazerac

  • 1½ oz.45 mL rye
  • ½ oz.15 mL cognac
  • ¼ oz.15 mL simple syrup (1.5:1)
  • 3 dashes Peychaud's bitters
  • 1 dash Angostura bitters
  • absinthe rinse
  • stir
  • serve in lowball
  • lemon zest for garnish

A 4 oz.120 mL serving glass with no ice is ideal—no ice means no additional dilution.

Variant: Omit rye; add 2 oz.60 mL cognac

Sentimental Gentleman

  • 2 oz.60 mL scotch
  • ½ oz.15 mL Bénédictine
  • ½ oz.15 mL walnut liqueur
  • stir
  • serve on ice in lowball
  • lemon zest for garnish

Walnut liqueurs make excellent digestif on their own, and this drink inherits that properly—the perfect dessert beverage.

Tipperary

  • 1½ oz.45 mL irish whisky
  • 1 oz.30 mL sweet vermouth
  • ½ oz.15 mL Green Chartreuse
  • 2 dashes Angostura bitters
  • stir
  • serve up
  • orange zest for garnish

Toronto

  • 2 oz.60 mL rye
  • ½ oz.15 mL fernet
  • ¼ oz.8 mL maple syrup
  • 2 dashes Angostura bitters
  • stir
  • serve up
  • orange zest for garnish

Vieux Carré

  • ¾ oz.22 mL rye whiskey
  • ¾ oz.22 mL cognac
  • ¾ oz.22 mL sweet vermouth
  • ½ oz.15 mL Bénédictine
  • 2 dashes Peychaud's bitters
  • 2 dashes Angostura bitters
  • stir
  • serve in lowball
  • lemon zest for garnish

A 4 oz.120 mL serving glass with no ice is ideal—no ice means no additional dilution.

Gin

Alpine Negroni

  • 1 oz.30 mL dry gin
  • ¾ oz.22 mL Suze
  • ¾ oz.22 mL dry vermouth
  • ½ oz.15 mL génépy
  • 1 barspoon white crème de menthe
  • 3 dashes lemon bitters
  • stir
  • serve on ice in lowball
  • rosemary sprig for garnish

Bijou

  • 1¼ oz.8 mL dry gin
  • ¾ oz.22 mL sweet vermouth
  • ¼ oz.8 mL Green Chartreuse
  • 1 dash orange bitters
  • stir
  • serve up
  • lemon zest and cocktail cherry for garnish

Blackthorn №2

  • ¾ oz.22 mL sloe gin
  • ¾ oz.22 mL sweet vermouth
  • ¾ oz.22 mL dry vermouth
  • 2 dashes orange bitters
  • 1 dash Angostura bitters
  • stir
  • serve up
  • lemon zest for garnish

Gin and Tonic

  • 2 oz.60 mL gin
  • juice of ½ a lime
  • add together in highball
  • add ice and lengthen with 4 oz. tonic water
  • Angostura bitters (floated or aerosolized) and lime wheel for garnish

Variant: Omit lime juice and Angostura bitters. Serve in a wide, stemless wine glass with thinly sliced lemon and lime wheels, whole black peppercorns, whole cardamom pods, and fennel seeds.

Deep Blue Sea

  • 2 oz.60 mL dry gin
  • ¾ oz.22 mL dry blanc vermouth
  • ¼ oz.8 mL crème de violette
  • 1 dash orange bitters
  • stir
  • serve up
  • lemon zest for garnish

Martini

  • 2½ oz.75 mL dry gin
  • ½ oz.15 mL dry vermouth
  • 1 dash orange bitters
  • stir
  • serve up
  • 1 or 3 olives for garnish

This recipe is a "dry" martini:

  • 50/50 Martini: Use 1½ oz.45 mL dry gin and 1½ oz.45 mL vermouth.
  • Dirty Martini: Omit bitters; add ½ oz.15 mL olive brine; consider substituting vodka for dry gin;
  • Gibson Martini: Omit olives; 1 or 3 cocktail onions for garnish
  • Perfect Martini: Use 1½ oz.45 mL dry gin and ¾ oz.22 mL dry vermouth; add ¾ oz.22 mL sweet vermouth; lemon zest for garnish

Martinez

  • 1¼ oz.38 mL old tom gin
  • 1¼ oz.38 mL sweet vermouth
  • ¼ oz.8 mL maraschino liqueur
  • ¼ oz.8 mL orange bitters
  • stir
  • serve up
  • lemon zest for garnish

Negroni

  • 1 oz.30 mL gin
  • 1 oz.30 mL Campari
  • 1 oz.30 mL sweet vermouth
  • stir
  • serve on ice in lowball
  • orange zest for garnish

Depending on your preferred gin and vermouth, play with the ratios a little bit to find your perfect negroni.

  • Substitute other spirits—for exmample, mezcal or genever for the gin.
  • Substitute other apertifs—for exmample, Aperol for the Campari.
  • Grapefruit zest makes an interesting alternative for the garnish.

Rum

Cuba Libre

  • 2 oz.60 mL white rum
  • ½ oz.15 mL lime juice
  • 4 oz.120 mL cola
  • mix in lowball on ice—stir 5 turns
  • lime wheel for garnish

Use a cane sugar cola if you can.

  • Lower ABV: Use a highball and lengthen with additinal soda.

Cheerwine

  • 1½ oz.45 mL navy-strength rum
  • 1 oz.30 mL amaretto
  • 4 oz.120 mL cola
  • mix in lowball on ice—stir 5 turns
  • float ¼ oz.8 mL grenadine
  • cocktail cherry for garnish

Use a cane sugar cola if you can.

  • Lower ABV: Use a highball and lengthen with additinal soda.

El Presidente

  • 1½ oz.45 mL white rum
  • ¾ oz.22 mL blanc vermouth
  • ¼ oz.8 mL Dry Curaçao or triple sec
  • 1 barspoon grenadine
  • stir, serve up
  • orange zest and cocktail cherry for garnish

Rabo de Galo

  • 1½ oz.45 mL cachaça
  • ½ oz.15 mL sweet vermouth
  • ¼ oz.8 mL Cynar

Cachaça is a kind of aguardiente that is like a fresh, grassy rum. If it's available in your area, give it a try!

Cynar is an arthicoke-based amaro. You could substitute it for other amari, for example, Ramazotti, Averna, or Amaro Nonino.

Sours

Amaretto Sour

  • 1 oz.30 mL lemon juice
  • ½ oz.15 mL egg white (or aquafaba)
  • dry shake
  • 1½ oz.45 mL amaretto
  • ½ oz.15 mL bourbon
  • ⅓ oz.10 mL simple syrup (1:1)
  • wet shake
  • serve on ice in lowball

Averna Sour

  • ¾ oz.22 mL lemon juice
  • ½ oz.15 mL egg white (or aquafaba)
  • dry shake
  • 1½ oz.45 mL Averna
  • ¾ oz.22 mL bourbon
  • ¼ oz.8 mL simple syrup (1:1)
  • wet shake
  • serve on ice in lowball

Bee's Knees

  • 1⅔ oz.50 mL gin
  • ⅔ oz.20 mL honey syrup
  • ⅔ oz.20 mL lemon juice
  • wet shake
  • double strain
  • serve up
  • lemon zest for garnish
  • Honeysuckle: Substitute light rum for the gin.
  • Honey Bee: Substitute dark rum for the gin.

Daiquiri

  • 2 oz.60 mL white rum
  • 1 oz.30 mL lime juice
  • ½ oz.15 mL demerara syrup (2:1)
  • wet shake
  • double strain
  • serve up

Simple perfection.

Gold Rush

  • 2 oz.60 mL bourbon
  • ¾ oz.22 mL lemon juice
  • dry shake
  • ¾ oz.22 mL honey syrup (3:1)
  • wet shake
  • double strain
  • serve on a rock
  • orange zest for garnish

There are a number of After the Gold Rush variants:

  • Adding ginger to the honey syrup.
  • Alternatively, substitute ½ oz.15 mL grapefruit juice and ¼ oz.8 mL hard apple cider for the lemon juice, and garnish with grapefruit zest instead.

Green Eyes

  • ¾ oz.22 mL lime juice
  • ½ oz.15 mL egg white
  • dry shake
  • 1½ oz.45 mL gin
  • ¾ oz.22 mL Green Chartreuse
  • ½ oz.15 mL rich simple syrup (2:1)
  • wet shake
  • double strain
  • serve on a rock
  • lime wedge and cocktail cherry for garnish

Gin-Basil Smash

  • 2 oz.60 mL gin
  • 6–7 basil leaves (muddled)
  • ¾ oz.22 mL lemon juice
  • ¾ oz.22 mL simple syrup (1:1)
  • wet shake
  • double strain
  • serve on ice in lowball
  • basil sprig for garnish

Haystack

  • 1 oz.30 mL bourbon
  • ¾ oz.22 mL Suze
  • ¾ oz.22 mL apricot liqueur
  • ½ oz.15 mL lemon juice
  • wet shake
  • double strain
  • serve on ice in lowball
  • lemon zest for garnish

Hemingway Daiquiri

  • 2 oz.60 mL white rum
  • ½ oz.15 mL maraschino liqueur
  • ¾ oz.22 mL lime juice
  • ½ oz.15 mL grapefruit juice
  • wet shake
  • double strain
  • serve up
  • grapefruit zest and cocktail cherry for garnish—discard peel

Japanese Cocktail

  • 1½ oz.45 mL cognac
  • ¾ oz.22 mL orgeat
  • ¾ oz.22 mL lemon juice
  • 2 dashes Peychaud's bitters
  • wet shake
  • double strain
  • serve up

This recipe is a modification to the orignal Japanese Cocktail recipe.

Juliet & Romeo

  • 3 slices cucumber, small pinch of salt (muddled)
  • ¾ oz.22 mL lime juice
  • ½ oz.15 mL egg white (or aquafaba)
  • dry shake
  • 2 oz.60 mL dry gin
  • ¾ oz.22 mL simple syrup (1:1)
  • 4 drops rose water
  • 1 sprig of mint leaves
  • wet shake
  • double strain
  • serve up
  • mint leaf with 1 drop of rose water and 3 drops Angostura bitters for garnish

If you have an atomizer, use it to spritz the Angostura bitters over the top.

Kentucky Maid

  • 2 oz.60 mL bourbon
  • ½ oz.15 mL elderflower liqueur
  • ¾ oz.22 mL lemon juice
  • ¾ oz.22 mL simple syrup (1:1)
  • wet shake
  • double strain
  • serve on ice in lowball
  • 2–3 thin cucumber slices for garnish

Irish Maid: Substitute Irish whisky for the bourbon.

Late Night Reviver

  • 1½ oz.45 mL gin
  • ½ oz.15 mL fernet
  • ¾ oz.22 mL ginger syrup
  • ½ oz.15 mL lime juice
  • wet shake
  • double strain
  • serve up

Margarita de Pomelo

  • 2 oz.60 mL reposado tequila
  • ¾ oz.22 mL orange liqueur
  • ¾ oz.22 mL lime juice
  • ¾ oz.22 mL grapefruit juice
  • ¼ oz.8 mL ginger syrup
  • rim glass with coarse salt
  • wet shake
  • serve on ice in lowball
  • candied ginger and lime wheel for garnish

Perfect for a special occasion.

Midnight Stinger

  • 1 oz.30 mL bourbon
  • 1 oz.30 mL fernet
  • ¾ oz.22 mL lemon juice
  • ¾ oz.22 mL simple syrup (1:1)
  • wet shake
  • double strain
  • serve on crushed ice in lowball
  • mint sprig for garnish

This is the ideal way to try fernet if you are a bourbon lover—like sweet tea in summer.

Mojito

  • 10–12 mint leaves
  • 1 tbsp. raw demerara sugar
  • stir together in highball for 1 minute
  • ½ lime, cut into four pieces
  • gently muddle
  • 2 oz.60 mL light rum
  • add ice and lengthen with soda water
  • mint sprig for garnish

Making mojitos can be messy and time consuming. Don't over-work the mint when muddling, just get the limes juiced.

Oaxacanite

  • 1 oz.30 mL mezcal
  • 1 oz.30 mL blanco tequila
  • ¾ oz.22 mL honey syrup (3:1)
  • ¾ oz.22 mL lime juice
  • 2 dashes Angostura bitters
  • wet shake
  • double strain
  • serve up
  • grapefruit zest for garnish

Penicillin

  • 2 oz.60 mL scotch
  • ¾ oz.22 mL lemon juice
  • ¾ oz.22 mL honey syrup (3:1)
  • 3–4 ginger slices, muddled
  • wet shake
  • double strain
  • serve on ice in lowball
  • float ¼ oz.8 mL Islay single malt scotch
  • candied ginger for garnish

Queen's Park Hotel Super Cocktail

  • 1½ oz.45 mL blended rum
  • ½ oz.15 mL sweet vermouth
  • ½ oz.15 mL grenadine
  • ½ oz.15 mL lime juice
  • 2 dashes Angostura bitters
  • wet shake
  • double strain
  • serve up

Scofflaw

  • 1½ oz.45 mL rye
  • 1 oz.30 mL dry vermouth
  • ½ oz.15 mL lemon juice
  • ¼ oz.8 mL grenadine
  • 2 dashes orange bitters
  • wet shake
  • double strain
  • serve up
  • orange zest for garnish

See No Evil

  • 1½ oz.45 mL mezcal
  • ¾ oz.22 mL orgeat
  • ¾ oz.22 mL lime juice
  • 3 dashes Tabasco
  • wet shake
  • double strain
  • serve on crushed ice in lowball
  • float 4–5 dashes Angostura bitters
  • grated nutmeg and mint sprig for garnish

Tommy's Margarita

  • 2 oz.60 mL blanco tequila
  • 1 oz.30 mL lime juice
  • ½ oz.15 mL agave nectar
  • rim glass with coarse salt
  • wet shake
  • serve however you like

A sweeter margarita—some might prefer to omit the salt rim.

Trinidad Sour

  • 1 oz.30 mL Angostura bitters
  • ½ oz.15 mL rye whiskey
  • 1 oz.30 mL orgeat
  • ¾ oz.22 mL lemon juice
  • wet shake
  • serve up
  • mint sprig for garnish

Careful portioning out all those bitters, they can stain things.

Whiskey Smash

  • 2 oz.60 mL bourbon
  • ½ oz.15 mL simple syrup (2:1)
  • 4 lemon slices (de-seeded and muddled)
  • 4–8 mint leaves
  • wet shake
  • double strain
  • serve on ice in lowball
  • lemon wheel and mint sprig for garnish

Like the Old Fashioned, the smash is extremely versatile. Use it any fruit, citrus, spirit, and herb combination that pleases you—see the Gin Basil Smash and Cucumber-Elderflower Gin Smash!

Whiskey Daisy

  • 1 oz.30 mL bourbon
  • 1 oz.30 mL rye
  • ¾ oz.22 mL lemon juice
  • ½ oz.15 mL simple syrup (1:1)
  • ½ oz.15 mL orgeat
  • wet shake
  • double strain
  • serve up

Whiskey Sour

  • ¾ oz.22 mL lemon juice
  • ½ oz.15 mL egg white (or aquafaba)
  • dry shake
  • 2 oz.60 mL bourbon
  • ¾ oz.22 mL simple syrup (1:1)
  • wet shake
  • double strain
  • serve on ice in lowball
  • orange zest and 3 drops Angostura bitters for garnish

If you have an atomizer, use it to spritz the Angostura bitters over the top.

White Lady

  • 1½ oz.45 mL gin
  • ¾ oz.22 mL orange liqueur
  • ¾ oz.22 mL lemon juice
  • ¼ oz.8 mL simple syrup (1.5:1)
  • ½ oz.15 mL egg white
  • dry shake
  • wet shake
  • double strain
  • serve up

A versatile cocktail to find your favorite combination of gin and orange liqueur!

Dessert

Brandy Alexander

  • 2 oz.60 ml cognac
  • 1 oz.30 ml crème de cacao
  • 1 oz.30 ml heavy cream
  • wet shake
  • double strain
  • serve up
  • grated nutmeg for garnish

Egg Nog

  • 2 large eggs
  • 3 oz.75 g (by weight) baker's sugar
  • 2 oz.60 ml brandy
  • 2 oz.60 ml spiced rum
  • 6 oz.180 ml whole milk
  • 4 oz.120 ml heavy cream
  • beat eggs in blender for one minute on medium speed
  • slowly add sugar and blend for one minute
  • add brandy, rum, milk and cream, and continue blending
  • chill thoroughly
  • serve up
  • grated nutmeg for garnish

Daisies

Amaretto Sidecar

  • 2 oz.60 mL amaretto
  • ¾ oz.22 mL Cointreau
  • ¾ oz.22 mL ounce lemon juice
  • wet shake
  • double strain
  • serve up
  • orange zest for garnish

You can substitute Grand Marnier or Triple Sec for Cointreau.

Aviation

  • 2 oz.60 mL dry gin
  • ¼ oz.8 mL crème de violette
  • ¼ oz.8 mL maraschino liqueur
  • ½ oz.15 mL lemon juice
  • stir
  • serve up
  • cocktail cherry and lemon zest for garnish

It's unusual to stir a cocktail with citrus juice in it, but this one works—and it's a relatively small amount.

You can shake this cocktail if you prefer, but the result will be greyer in color and lighter in texture, like an overcast day.

Clara Bow

  • 5–6 mint leaves
  • 1½ oz.45 mL bourbon
  • ¾ oz.22 mL lemon juice
  • ½ oz.15 mL grenadine
  • ½ oz.15 mL elderflower liqueur
  • wet shake
  • double strain
  • serve up
  • mint sprig for garnish

Corpse Reviver №2

  • ¾ oz.22 mL dry gin
  • ¾ oz.22 mL blanc vermouth
  • ¾ oz.22 mL orange liqueur
  • ¾ oz.22 mL lemon juice
  • absinthe rinse
  • wet shake
  • double strain
  • serve up

Cucumber-Elderflower Gin Smash

  • 1½ oz.45 mL gin
  • ¾ oz.22 mL Cointreau
  • ¾ oz.22 mL elderflower liqueur
  • ¾ oz.22 mL lemon juice
  • wet shake
  • double strain
  • serve on ice
  • 4–5 thinly sliced cucumber coins for garnish

Depending on how sharp your knife—and knife skills— are, you might find it easier to get thin slices of cucumber with your citrus peeler.

Elderflower Martini

  • 2 oz.60 mL gin
  • 6 thinly sliced cucumbers wheels, muddled
  • ¾ oz.22 mL elderflower liqueur
  • ¼ oz.8 mL lemon juice
  • wet shake
  • double strain
  • serve up

French Gimlet

  • 2 oz.60 mL gin
  • 1½ oz.45 mL elderflower liqueur
  • ½ oz.15 mL lime juice
  • wet shake
  • double strain
  • serve up

Haystack

  • 1 oz.30 mL bourbon
  • ¾ oz.22 mL Suze
  • ¾ oz.22 mL apricot liqueur
  • ½ oz.15 mL lemon juice
  • wet shake
  • double strain
  • serve on ice in lowball
  • lemon zest for garnish

Kentucky Flyer

  • 2 oz.60 mL rye
  • ¾ oz.22 mL maraschino liqueur
  • ½ oz.15 mL lemon juice
  • wet shake
  • double strain
  • serve up
  • mint sprig and 2 cocktail cherries for garnish

The Last Word

  • ¾ oz.22 mL dry gin
  • ¾ oz.22 mL Green Chartreuse
  • ¾ oz.22 mL maraschino liqueur
  • ¾ oz.22 mL lime juice
  • wet shake
  • double strain
  • serve up

Green Chartreuse is harder to find than ever, but the Last Word remains a great template for experimenting with diferent spirits and citrus in equal parts.

Last of the Oaxacans: Substitute mezcal for the gin.

Mai Tai

  • 2 oz.60 mL dark rum
  • 1 oz.30 mL lime juice
  • ½ oz.15 mL orange liqueur
  • ¼ oz.8 mL orgeat
  • ¼ oz.8 mL rich demerara sugar syrup
  • wet shake, pour directly into lowball, ice included
  • spent lime husk and mint sprig for garnish

Honi Honi: Substitute bourbon for the dark rum.

Margarita

  • 2 oz.60 mL reposado tequila
  • 1 oz.30 mL orange liqueur
  • 1 oz.30 mL lime juice
  • rim glass with coarse salt
  • wet shake
  • serve on ice in lowball
  • lime wedge or wheel for garnish

Margaritas are versatile:

  • Try a variety of orange liqueurs—for example, triple sec, Dry Curaçao, or Cointreau.
  • If bourbon is your favorite whiskey, substitute mezcal for the tequila.
  • If you enjoy a spicy things, muddle in a serrano pepper, and use Tajín for the salt rim.

Moonlight

  • 1½ oz.45 mL dry gin
  • ½ oz.15 mL Cointreau
  • ½ oz.15 mL creme de violette
  • ½ oz.15 mL lime juice
  • wet shake
  • double strain
  • serve up

This is the ideal way to try fernet if you are a bourbon lover—like sweet tea in summer.

Nedry

  • 1½ oz.45 mL single malt scotch
  • ¾ oz.22 mL amaretto
  • ½ oz.15 mL lemon juice
  • ¼ oz.8 mL lime juice
  • wet shake
  • double strain
  • serve up

We got an original cocktail over here! See? Nobody cares.

Pegu Club

  • 2 oz.60 mL dry gin
  • ¾ oz.22 mL orange curaçao
  • ½ oz.15 mL lime juice
  • 1 dash Angostura bitters
  • 1 dash orange bitters
  • wet shake
  • double strain
  • serve up

Satan's Whiskers

  • ¾ oz.22 mL gin
  • ¾ oz.22 mL dry vermouth
  • ¾ oz.22 mL sweet vermouth
  • ½ oz.15 mL Grand Marnier
  • ½ oz.15 mL orange juice
  • 1 dash orange bitters
  • wet shake
  • double strain
  • serve up
  • orange zest for garnish

This recipe is "straight whiskers".

Curled Whiskers: Subtitute Dry Curaçao for Grand Marnier

Sidecar

  • 1½ oz.45 mL cognac
  • 1 oz.30 mL orange liqueur
  • ½ oz.15 mL lemon juice
  • granulated sugar for rim
  • wet shake
  • double strain
  • serve up
  • lemon zest for garnish

Dessert

Brandy Alexander

  • 2 oz.60 ml cognac
  • 1 oz.30 ml crème de cacao
  • 1 oz.30 ml heavy cream
  • wet shake
  • double strain
  • serve up
  • grated nutmeg for garnish

Egg Nog

  • 2 large eggs
  • 3 oz.75 g (by weight) baker's sugar
  • 2 oz.60 ml brandy
  • 2 oz.60 ml spiced rum
  • 6 oz.180 ml whole milk
  • 4 oz.120 ml heavy cream
  • beat eggs in blender for one minute on medium speed
  • slowly add sugar and blend for one minute
  • add brandy, rum, milk and cream, and continue blending
  • chill thoroughly
  • serve up
  • grated nutmeg for garnish

Syrups

Simple Syrup

  • 200 g granulated sugar
  • 200 mL water
  • In a small sauce pan, combine sugar and water.
  • Stir over heat until sugar is completely dissolved. Do not boil.
  • Remove from heat and let cool.

This recipe is for simple syrup (1:1). Richer syrups offer more sweetness with less dilution:

  • Semi-Rich (1.5:1): Increase the sugar to 300 g.
  • Rich (2:1): Increase the sugar to 400 g.

You can infuse all kinds of things into any syrup—fruit, ginger, herbs, tea, you name it. Most things benefit from steeping up to 24 hours, but don't steep tea quite so long.

Demerara Syrup

  • 300 g demerara sugar
  • 200 mL water
  • In a small sauce pan, combine sugar and water.
  • Stir over heat until sugar is completely dissolved. Do not boil.
  • Remove from heat and let cool.

This recipe is for a semi-rich syrup (1.5:1).

  • Rich (2:1): Increase the sugar to 400 g.

Ginger Syrup

  • 200 g granulated sugar
  • 200 mL water
  • 215 g ginger, sliced
  • In a medium sauce pan, combine sugar and water.
  • Stir over heat until sugar is completely dissolved. Do not boil.
  • Add sliced ginger and simmer for 3–5 minutes. Remove from heat an let cool.
  • Seal and steep ginger and liquid in refrigerator for 12–24 hours.
  • Strain once steeping is complete.

Use a spoon or butter knife to peel ginger. Once peeled, slice it into thin coins.

Grenadine

  • 675 g granulated sugar
  • 475 mL pomegranate juice
  • 1 teaspoon pomegranate molasses
  • ½ teaspoon rose water
  • In a medium sauce pan, combine sugar, pomegranate juice, and pomegranate molasses.
  • Stir over heat until sugar is completely dissolved. Do not boil.
  • Remove from heat.
  • Add rose water and stir to combine.

You can buy grenadine. In most cases, it won't be nearly as good. Make the large quantity here and freeze most of it.

Honey Syrup

  • 300 mL honey
  • 100 mL water
  • In a medium sauce pan, combine honey and water.
  • Stir over heat until honey is completely dissolved. Do not boil.
  • Remove from heat and let cool.

Honey pairs well with rye and scotch, but can also be quite pleasant with gin.

Orgeat

  • 675 g granulated sugar
  • 475 mL unsweetened almond milk
  • 1 teaspoon orange blossom water
  • ½ teaspoon rose water
  • ½ teaspoon almond extract
  • In a medium sauce pan, combine sugar and almond milk.
  • Stir over heat until sugar is completely dissolved. Do not boil.
  • Remove from heat.
  • Add orange blossom water, rose water, and almond extract, and stir to combine.

Orgeat is a staple of tiki cocktails.

You might be able to buy orgeat. In most cases, it won't be nearly as good. Make the large quantity here and freeze most of it.

Spiced Demerara Syrup

  • 1½ cups demerara sugar
  • 1 cup hot water
  • 4 cinnamon sticks
  • 1 vanilla bean
  • 6 whole allspice
  • 6 whole cloves
  • In a small sauce pan, combine sugar and water.
  • Stir over heat until sugar is completely dissolved. Do not boil.
  • Add cinnamon sticks and simmer for 2 minutes.
  • Remove from heat.
  • Seal and steep cinnamon and liquid in refrigerator for 6–12 hours.
  • Strain once steeping is complete.

Perfect for wintertime drinks made with bourbon or darker rums.

Saline Solution

  • 80 mL water
  • 20 g salt
  • Bring water to boil
  • Remove from heat
  • Add salt and stir until dissolved

Use an eyedropper to add a drop of saline solution to sour cocktails, or anything that could use a tiny savory boost—try it in a dry Martini or Alpine Negroni!

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