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sazerac

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Old fashioned glass. Method: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice, and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the lemon peel for garnish. Notes: Note: The original recipe changed in the latter part of the 19th century. Rye whiskey was substituted when cognac became difficult to obtain.[2]. 5 cl cognac (or rye whiskey), 1 cl absinthe (or Herbsaint), One sugar cube, Two dashes Peychaud's Bitters

horses-neck

/contempora

Ingredients: Served: On the rocks: poured over ice. Drinkware: Highball glass. Method: Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently. Garnish with lemon zest. If desired, add dashes of Angostura Bitter. 4 cL (1 part) Brandy, 12 cL (3 parts) Ginger ale, Dash of Angostura bitter (optional)

vieux-carré

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. 30 ml rye whiskey, 30 ml cognac, 30 ml sweet vermouth, 1 bar spoon Bénédictine, 2 dashes Peychaud's bitters

corpse-reviver-2

/contempora

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Shake ingredients together in a mixer with ice. Strain into chilled glass. Garnish with orange zest. 3 cl gin, 3 cl lemon juice, 3 cl Cointreau, 3 cl Lillet Blanc, 1 dash absinthe

manhattan

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Notes: Garnish with a cocktail cherry. 50 ml Rye whiskey, 20 ml Sweet red vermouth, 1 dash Angostura bitters

champagne-cocktail

/contempora

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Champagne flute. Method: Add dash of Angostura bitter onto sugar cube and drop it into champagne flute. Add cognac followed by gently pouring chilled champagne. Garnish with orange slice and maraschino cherry. 9cl Champagne, 1cl Cognac, 2 dashes Angostura bitters, 1 Sugar cube

pisco-sour

/contempora

Ingredients: Served: Vigorously shake contents in a cocktail shaker with ice cubes, then strain into a glass and garnish with bitters. 60 ml Pisco, 30 ml lemon juice, 20 ml simple syrup, 1 egg white, Several drops of aromatic bitters at the end

casino

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail glass. Garnish with a lemon twist and a maraschino cherry. Serve without a straw. 4 cl gin (Old Tom), 1 cl Maraschino, 1 cl fresh lemon juice, 2 dashes orange bitters

suffering-bastard

/new-era-dr

Ingredients: Served: On the rocks: poured over ice. Drinkware: Collins. Method: Shake everything but ginger beer with ice, pour unstrained into glass, top with ginger beer. 30 ml gin, 30 ml brandy, 15 ml lime juice, 2 dashes Angostura bitters, ginger beer to top up

trinidad-sour

/new-era-dr

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass. 4.5 cl Angostura bitters, 3 cl orgeat syrup, 2.25 cl fresh lemon juice, 1.5 cl rye whiskey

old-cuban

/new-era-dr

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients except the wine into cocktail shaker, shake well with ice, strain into chilled elegant cocktail glass. Top up with the sparkling wine and garnish with mint sprigs. 4.5 cl aged rum, 2.25 cl fresh lime juice, 3 cl simple syrup, 2 dashes Angostura bitters, 6 to 8 mint leaves, 6 cl champagne brut or Prosecco

brandy-crusta

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Mix all ingredients with ice cubes in a mixing glass. Strain into slim cocktail glass rimmed with sugar. 52.5 ml brandy, 7.5 ml Maraschino Luxardo, 1 Bar spoon Curaçao, 15 ml Fresh lemon juice, 1 Bar spoon simple syrup, 2 dashes aromatic bitters

old-fashioned

/the-unforg

Ingredients: Served: On the rocks: poured over ice. Drinkware: Old fashioned glass. Method: Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Stir gently. Garnish with orange slice or zest, and a cocktail cherry. 45 ml bourbon or rye whiskey, 1 sugar cube, Few dashes Angostura bitters, Few dashes plain water

john-collins

/the-unforg

Ingredients: Served: On the rocks: poured over ice. Drinkware: Collins glass. Method: Pour all ingredients directly into highball glass filled with ice. Stir gently. Garnish. Add a dash of Angostura bitters. 4.5 cl (3 parts) gin, 3 cl (2 parts) freshly squeezed lemon juice, 1.5 cl (1 part) sugar syrup, 6 cl (4 parts) carbonated water

zombie

/contempora

Ingredients: Served: On the rocks: poured over ice. Drinkware: Zombie glass. Method: Mix ingredients in a shaker with crushed ice and shake. Pour into a tall tumbler glass. Notes: Because of the high proof rum, this cocktail could be lit if desired. 45 ml Jamaican dark rum, 45 ml Puerto Rican gold rum, 30 ml 151 Demerara rum, 20 ml fresh lime juice, 15 ml falernum, 15 ml Donn's Mix (2 parts fresh white grapefruit juice and 1 part cinnamon syrup), 1 tsp Grenadine syrup, 1 dash Angostura bitters, 6 drops Pernod

tuxedo

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stir all ingredients with ice and strain into a cocktail glass. Garnish with a cherry and a twist of lemon zest. 3 cl gin (Old Tom), 3 cl dry Vermouth, 1/2 barspoon Maraschino, 1/4 barspoon Absinthe, 3 dashes orange bitters

singapore-sling

/contempora

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Hurricane glass. Method: Pour all ingredients into a cocktail shaker filled with ice cubes. Shake well. Strain into Hurricane glass. 30 ml gin, 15 ml cherry liqueur, 7.5 ml Cointreau, 7.5 ml DOM Bénédictine, 120 ml fresh pineapple juice, 15 ml fresh lime juice, 10 ml Grenadine, 1 dash Angostura bitters

tipperary

/new-era-dr

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with a slice of orange. 5 cl Irish whiskey, 2.5 cl sweet red vermouth, 1.5 cl green Chartreuse, 2 dashes Angostura bitters

martinez

/the-unforg

Ingredients: Served: Straight up: chilled, without ice. Drinkware: Cocktail glass. Method: Stirred over ice, strained into a chilled glass, garnished, and served up. 45 ml London Dry Gin, 45 ml Sweet Red Vermouth, 1 Bar Spoon Maraschino Liqueur, 2 Dashes Orange Bitters