The Smokestack is essentially an Old Fashioned infused with fresh smoke.
The classic combination of whiskey, simple syrup, and bitters.
Let’s get right to business: Equal parts gin, Campari, and sweet vermouth. Make it even better with orange bitters and an orange peel.
The Mayan Mule is a variation on the Moscow Mule. Instead of the flavorless vodka, we use Reposado tequila, which has a nice balanced flavor of agave and wood.
The classic mix of rye, sweet vermouth, and bitters.
If you have a guest over who isn't keen on Campari, keep a bottle of Lillet Blanc on hand and make them a French Negroni.
Looking for a way to use that bottle of Chartreuse? Make a Bijou.
To quote my friend Tyler Machovina, this drink "highlights the tasty parts of Fernet and downplays the parts that taste like poison."
Calvados, sweet vermouth, and bitters. Dry, slightly bitter, and wonderfully apple-y. Adapted from Harry Craddock's 1930 Savoy Cocktail book.