This Manhattan variant is inspired by Harry Johnson’s Manhattan from the 1900 edition of his book. The original features the addition of Curaçao or absinthe, so I plugged crème de cacao into that slot, which gives the cocktail a luscious texture. I’ve stuck with Johnson’s choice of garnish, a simple expressed lemon twist, which plays off the deep base notes of the chocolate and quinquina.

This cocktail is based on the Commodore No. 2 from The Old Waldorf-Astoria Bar Book, a Sour comprised of bourbon, crème de cacao, lemon and grenadine. We kept the general makeup of the cocktail, choosing rye over bourbon, lime over lemon, and demerara syrup for the grenadine. A very good variation, I think.

Based on two great drinks of the early twentieth century ― the Elk's (Club) Fizz from the Hoffman House book and the Chicago Fizz, which made its way to the Waldorf-Astoria Bar sometime before Prohibition. In both, the basic fizz template is at play, with the great addition of some aromatized, fortified wine working in concert with aged spirit, citrus, sugar, egg white and soda.

A riff on the Fox River Toddy from the Hoffman House bartender guide (1905). This cold-weather sipper is perfect for November, presaging the holidays with flavors of rich chocolate, malt and nutmeg.

This is an all-purpose 1:1 demerara syrup. Not to be confused with its more viscous sibling, rich demerara, which features a 2:1 ratio.