Little Italy

A manhattan variation Chris makes so deliciously at Heaven's Dog.

2 oz rittenhouse
0.5 oz cynar
0.5 oz maraska maraschino
2 dashes angostura
Lemon twist

Here's a variation of it i found on the internet. Chris' version tastes way better:

2 ounces rye whiskey
3/4 ounce sweet vermouth
1/2 ounce Cynar
Maraschino cherry
Orange zest

The Nice Nice

So delicious!

From Imbibe... how awesome that it's named after the bar from Fiestas and Fiascos!

My only gripe... 3/4 aperol is *much too* sweet for this drink. I used Eagle Rare for the bourbon and a little under 3/4 campari and it still came out on the sweet side. Maybe cutting down on the simple syrup would have helped, too. You can barely taste the orange flower water, which is awesome since it's so overpowering in most drinks.

2 oz. bourbon (Wallace recommends Buffalo Trace)
3/4 oz. Aperol
1/2 oz. simple syrup (1:1)
3 drops of orange flower water
4-6 fresh basil leaves
Ice cubes
Tools: shaker, strainer, fine-mesh strainer
Glass: coupe or cocktail
Garnish: fresh basil leaf

Shake all ingredients, double strain into glass and garnish.

Matt Wallace, Seven Grand, Los Angeles

As amiable as it sounds, this basil-boosted cocktail pays homage to Seven Grand lead bartender, Matt Wallace’s favorite band, Lifter Puller, who sings about the cocktail’s namesake bar. For this summery sipper, Wallace let the basil be his guide, balancing the pungent herb with a sweeter style of bourbon and an Italian aperitif. “When I was considering the ingredients, I didn’t want the basil to get buried in the whiskey,” he says, “and I thought Aperol would be a good way to bring out the herbal notes.”

Chaplin - another bourbon X ramazzotti drink

Chaplin

3/4 oz Jim Beam Black Bourbon Whiskey
3/4 oz dry sherry
3/4 oz Ramazzotti Amaro
1/8 oz Cointreau
dash Angostura Orange Bitters

stir with ice
strain into a cocktail glass, garnish with a lemon twist

The Smoking Gun

The Smoking Gun
Two notoriously assertive ingredients—scotch and Fernet Branca—balance each other out in this flavorful after-dinner sipper. “It’s a drink you can hunker down with,” says Mark Allen. “I love how it has such a warming effect, even though it’s served ice-cold.”

2 oz. Islay or other peaty scotch (Allen uses Laphroaig 10-year)
3/4 tsp. Fernet Branca
1/2 tsp. brown sugar cordial (see below)
2 dashes Fee Bros. whiskey barrel-aged bitters
Cracked ice
Tools: mixing glass, barspoon, strainer
Glass: small scotch or cocktail glass
Garnish: mint leaf

Stir all ingredients and strain into a chilled glass. Garnish.

To make the brown sugar cordial, heat two parts brown sugar and one part water until sugar is dissolved and solution has slightly thickened. Allow to cool and stir in an ounce of demerara rum (Allen uses Lemon Hart) per every 10 ounces of syrup. Keeps for a month in the refrigerator.

Mark Allen, Red Feather Lounge, Boise, Idaho

A Ramazzotti X Bourbon drink

Angel's Share

1 1/2 oz. bourbon
1/2 oz. Ramazzotti Amaro
1/4 oz. crème de cassis
Dash of Fee’s orange bitters
Tools: mixing glass or shaker, strainer
Glass: cocktail
Garnish: lemon twist

Stir all ingredients over ice. Strain into glass and garnish.

Jamie Boudreau, Seattle

Fancy Scotch Cocktail

2 oz single malt scotch

0.25 oz simple syrup

2 dashes orange bitters

lemon twist

kind of like an old fashioned, but fancy, because it's scotch :)

Chris made this. Tasty

Country Life

0.75 oz Jamaican rum (had Smith and Cross overproof)
0.75 oz Port
1.00 oz Bourbon
2 dashes angostura bitters
1 dash orange bitters

A classic cocktail resurrected by Craig at Bar Agricole. I can't remember what the bourbon was, but it was overproof, so the drink was seriously strong.

The Fletcher Christian

The Fletcher Christian

1 oz The Bitter Truth Celery Bitters
3/4 oz St Germain elderflower liqueur
3/4 oz lemon juice
3/4 oz Boomsma Oude genever
3-4 drops Elixir Vegetal (sub Green Chartreuse or omit)