drinks i made last night

1 oz Whiskey

1 oz Sweet Vermouth

1/4 oz Fernet

1 dash Angostura Bitters

Stir over ice, strain up or on the rocks. Orange zest garnish optional

1 oz Becherovka

1/2 oz Fernet

1 dash Orange Bitters

Combine over ice and stir. Can be served on the rocks or strained into a coupe. Orange zest garnish optional.

2 oz Sweet Vermouth

Tonic water

Pour Sweet Vermouth over ice in a Collins glass, top with tonic water, lime garnish

1 1/2 oz Gin

1 1/2 oz Sweet Vermouth

1/4 Islay Single Malt

1 dash Angostura Bitters

Stir/strain/orange zest garnish

2 oz Gin

2 oz Sweet Vermouth

1/2 oz Tart Cherry juice

You can shake this, but I stir it. Cherry garnish.

1.5 oz Pomegranate Vodka

.75 oz Martini and Rossi Bitter Aperitif

.75 oz Luxardo Cherry (or Cherry Heering)

3-4 dashes Peychaud’s bitters

stir over ice, serve over a large ice cube, orange zest-wrapped cherry garnish

2 oz Mezcal

1 oz Ancho Reyes Chili Liqueur

1/2 oz lime juice

Combine in a warmed mug and top with hot water. Star anise garnish

(named for the book by Jess Walter)

2 oz Malfy Blood Orange Gin

1/2 oz Aperol

1/2 oz Liquore Strega

2-3 dashes peach bitters

Combine over ice and stir. Strain into a chilled cocktail glass. Star anise garnish

2 oz Rye or Bourbon whiskey

1/4 oz Fernet

1/4 oz Maraschino

Combine over ice and stir. Strain onto large cube/rocks. Orange zest garnish.

1 oz Rainwater Madeira

1/2 oz Plum Sake

3/4 oz Ginger Liqueur

3/4 oz lemon juice

2 dashes Rhubarb bitters

Combine over ice and shake. Strain into a chilled cocktail glass. Lemon zest garnish.