July/August 2008 Online Extra: Compass Rose

1 1/2 oz. cognac
3/4 oz. Campari
1/4 oz. maraschino liqueur
1 dash Fee Brothers Whiskey Barrel-Aged Bitters
Ice
Tools: mixing glass, bar spoon, strainer
Glass: cocktail
Garnish: lemon twist

Add ingredients to mixing glass and fill with ice. Stir well for 30 seconds and strain into a chilled glass. Garnish.

Jimmy Patrick, Lion & Compass, Sunnyvale, Calif.

For more recipes with liqueurs, check out the July/August 08 issue.

July/August 2008 Online Extra: The Intercontinental

1 oz. Averna
1 oz. cognac
1/2 oz. maraschino liqueur
Ice
Tools: mixing glass, bar spoon, strainer
Glass: cocktail
Garnish: orange twist

Add ingredients to a mixing glass and stir 30 times. Strain into a chilled glass and garnish.

Duggan McDonnell, Cantina, San Francisco

For more recipes with liqueurs, check out the July/August 08 issue.

Photo by Jay Winfrey

May/June 2008 Online Extra: Strawberry Blonde Fizz
This summer sipper may sound sweet, but the acidity of the lime and strawberries keep things cool while the egg white helps tone down the acid.

1 1/4 oz. light rum
1/2 oz. simple syrup
1/2 oz. pomegranate balsamic drizzle
1/2 oz. egg white
3 strawberries, topped and halved
1/2 lime, quartered
1 bar spoonful superfine sugar
splash soda
Ice
Tools: muddler, shaker, strainer
Glass: collins
Garnish: spring of mint

In small shaker, muddle strawberries, limes and sugar. In a large shaker, combine rum, simple, pomegranate drizzle and egg white. Add ice and muddled ingredients and shake vigorously. Strain into a chilled glass, add a splash of soda and garnish.

Brad Farran, Enoteca Vin, Raleigh, N.C.

For more summer cocktail recipes, check out the May/June 08 issue.

May/June 2008 Online Extra: The Brazilian Wax
Cachaça is a fantastic summertime spirit, and this refreshing recipe showcases it perfectly.

2 oz. Cabana cachaça
2 oz. pineapple juice
Splash of passion fruit puree
Splash of club soda
Glass: highball or rocks
Garnish: lime wedge

Pour cachaça and pineapple juice into an ice-filled glass. Add a splash of soda and passion fruit puree. Garnish.

For more summer cocktail recipes, read "7 for Summer" in the May/June 08 issue.

May/June 2008 Online Extra: Sleepyhead
This is another great summer cocktail combining fresh ginger, ginger ale and one of our favorite homemade syrups.

2 slices of orange
6–8 mint leaves
1 1/2 oz. of brandy
1/2 oz. ginger syrup (see our recipe in the May/June issue)
1/2 oz. fresh lemon juice
Ginger ale
Ice
Tools: mixing glass, muddler, shaker
Glass: Collins
Garnish: orange slice or mint sprig

In the bottom of a mixing glass, muddle 2 slices of the orange and the mint. Top with ice and add brandy, syrup and lemon juice. Shake Well. Pour into and ice-filled glass, top with ginger ale and garnish.

Jeff Hollinger, Absinthe Brasserie, San Francisco

For more summer cocktail recipes and an amazing ginger syrup recipe, check out the May/June 08 issue.

May/June 2008 Online Extra: Heirloom Santa Maria
This is a great twist on that perennial summer favorite: the Bloody Mary.

1 oz. Domaine de Canton ginger liqueur
2 oz. blanco tequila
6 oz. Bloody Mary mix
Ice 
Glass: Collins

Add ingredients to an ice-filled glass and stir.

For more summer cocktail recipes, read "7 for Summer" in the May/June 08 issue.

March/April 2008 Online Extra: Angel Face

1 oz. Calvados Coeur De Lion VSOP
3/4 oz. Old Raj gin
3/4 oz. Briottet Peche de Vigne
1/2 oz. fresh lemon Juice
Ice
Glass: cocktail
Garnish: lemon twist and cherry

Shake all ingredients together with two cups of ice. Strain into a chilled glass and garnish.

Francesco Lafranconi

For more on crème de peche, including another recipe, check out the March/April 08 issue.

March/April 2008 Online Extra: The Edgewood
Pair this clean, dry cocktail with ceviche or fish tartare.

1 1/2 oz. dry gin
1/2 oz. Punt e Mes
1/2 oz. Lillet Blanc
1 oz. fresh-squeezed grapefruit juice
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: sea salt

Shake all ingredients and strain into a chilled cocktail glass. Sprinkle sea salt over the surface of the drink.

Greg Best, Restaurant Eugene, Atlanta

For more recipes, read “Dinner With a Twist” in the March/April 08 issue.

March/April 2008 Online Extra: The Southern Cola
Pair this spicy-sweet zinger with rich duck, pheasant or squab.

1 1/2 oz. amaro (such as Amaro Mio)
3 oz. Coca-Cola
1 cube of frozen lime juice
Glass: flute or tulip

Combine all ingredients in a glass.

Greg Best, Restaurant Eugene, Atlanta

For more recipes, read “Dinner With a Twist” in the March/April 08 issue.

January/February 2008 Online Extra: Morning Glory Cocktail
Adapted from Jerry Thomas' Bar-Tender's Guide, 1887

1 oz. rye whiskey
1 oz. cognac
1 tsp. curacao
1 tsp. simple syrup
1 tsp. absinthe
2 dashes angostura bitters
Club soda
Glass: small highball
Garnish: lemon twist

Add everything except club soda to mixing glass and fill with ice. Stir well for 30 seconds and strain into chilled glass. Top with one or two ounces club soda, to taste. Twist the lemon peel over the drink and garnish.

For more absinthe recipes, read “Seeing Green” in the Jan/Feb 2008 issue.

Big Spender

2 1/4 oz. Partida añejo tequila
1 oz. spiced 10-year tawny port
Dash of Angostura bitters
Glass: cocktail
Garnish: brandied cherry (click here for recipe)

Stir all ingredients with ice in a mixing glass. Strain into a chilled glass and garnish.

Spiced Port
Pour a bottle of tawny port into a saucepan and bring to a slow heat on the stove with winter spices like cloves, cinnamon, allspice, brown sugar and orange peel. Heat until desired spice level is reached then strain out the spices and leave to chill. Keep refrigerated.

Jacques Bezuidenhout

photo by Ed Gowan

PEAR COCKTAIL CONTEST WINNER: Pear-Cardamom Flip

1/2 a ripe Bartlett pear
1 1/2 oz. Bacardi light rum
3/4 oz. fresh-squeezed lemon juice
1/4 oz. fresh ginger juice
3/4 oz. pear-cardamom syrup
2 dashes Fee's orange bitters
8 medium-sized mint leaves
1 large egg white
1 tsp. H huckleberry liqueur
1 tsp. Clear Creek pear brandy
Ice cubes
Tools: mixing glass, shaker, strainer
Glass: rocks or highball
Garnish: pear slice

Dice 1/4 of the pear into 1/4-inch cubes. Place in rocks glass with huckleberry liqueur,
mint and brandy. Stir and set aside. Cut another 1/4 of the pear into large chunks.
Place in a mixing glass, add bitters and syrup and muddle to completely break down
the pear. To the mixing glass, add ice, rum, lemon juice, ginger juice and egg white.
Shake for 30 seconds. Add ice cubes to the rocks glass. Strain ingredients from the
mixing glass into the rocks glass. Garnish.

Pear-Cardamom Syrup
1 cup granulated sugar
1 cup water
1/2 a Bartlett pear, peeled
1 tsp. ground cardamom

Bring sugar and water to boil in a small pot. Remove from heat and add pear and cardamom. Cover and let sit for 20 minutes. Strain and chill.

Daniel Braun, Oliver's Twist, Seattle

Photo by Ed Gowan

PEAR COCKTAIL CONTEST SECOND PLACE : The Vipera

2 oz. pear-infused Herradura Silver Tequila
1/2 oz. yellow chartreuse
1/2 oz. applejack bonded
cracked ice
Tools: shaker, strainer
Glass: coupe or cocktail
Garnish: thin pear slice

Stir ingredients over cracked ice and strain into a coupe or cocktail glass. Garnish.

Pear-Infused Tequila
Cut 3 Bartlett pears and 1 Granny Smith apple into cubes (peels, cores and all),
and place in a glass jar or container. Add 2 cloves and one cinnamon stick and one
liter of Herradura Silver Tequila. Store for 6 days, shaking periodically. Double-strain
all the fruit and spices out and keep refrigerated.

Brian Miller, Death and Company, New York City

Photo by Ed Gowan

PEAR COCKTAIL CONTEST THIRD PLACE: Oh Pear

2 oz. Irish whiskey (Jameson suggested)
1 oz. fresh pear puree (Red Bartlett suggested)
1/2 oz. pear liqueur (Belle de Brillet suggested)
1/2 oz. Drambuie
Ice cubes
Tools: shaker, strainer
Glass: cocktail, chilled

Shake ingredients for 30 seconds in an ice-filled shaker and strain into a
chilled glass.

Paul Zablocki, Brooklyn, N.Y, cocktailbuzz.com

Photo by Stuart Mullenberg

July/August 2007 Online Extra: Blackberry-Gin Smash

2 oz. gin
1/4 oz. crème de mure (blackberry liqueur)
1/2 oz. fresh-squeezed lime juice
2 dashes peach bitters
3 fresh blackberries
Splash of chilled soda water
Ice
Tools: shaker, fine strainer
Glass: cocktail
Garnish: blackberry

Shake first five ingredients with ice and strain into a chilled glass. Top with
soda water and garnish.