As I was developing this month’s recipes (originating with the Isle of Skye and Cameron’s Kick), I saw the potential for a Rusty Nail-Godfather “mash-up” that would please any fan of stirred, spirit-forward drinks. The resulting cocktail is the best of both worlds–heather and honey from the Drambuie and nutty almond flavor and texture from the orgeat. Though both are associated with the postwar “bachelor drinks” boom, the Rusty Nail dates to the 1930s, far before the birth of the disco-era Godfather.

The Halekulani–a whiskey-based sour with lemon, orange, pineapple, demerara sugar, grenadine, and bitters–has always intrigued me. Another non-rum tropical drink from Hawaiian hotel history, this one originated at the House Without a Key Lounge at Waikiki’s Halekulani Hotel. I decided to turn this into a stirred, spirit-forward drink–the result is a tropical Improved Cocktail with a nod to all of the original elements, plus our banana mix and a touch of absinthe.

This is one of those great drinks that sprang from the unique mix of ingredients on this month’s supply list. The resulting cocktail is a delightful 2:1 mezcal-and-gin martini with blanc vermouth, saline, optional spicy note, and a touch of honey. Keep a bottle of these in the freezer for when an afternoon outdoor hang turned into an all-evening affair and you suddenly have several thirsty friends at your house.

I developed this stirred cocktail recipe for a class I taught online back in March of 2022. Its flavor profile–smoky, honeyed, and bitter–was inspired by those first grilling sessions of spring. It’s strong enough to stand up to a cool evening but fits in well on a warm day, too.

I got the idea for this odd-but-delightful deconstructed drink from “Cocktail Bill” Boothby’s 1890s book, American Bar-Tender. Though this source comes over forty years after the gold rush began, it’s a testament to how San Francisco remained a locus of cocktail culture and has remained so, though not necessarily continually, to this day. I based this on Boothby’s Dude Cocktail, which is a simple sweet soda or lemon soda laced with lime juice and crème de vanille.

Paul Girault’s original Colombe cocktail, served at Café de La Paix, was a modified Champagne cocktail fortified with Cognac and cherry and orange liqueurs. I’ve adapted it to suit our supply list this month, keeping the Cognac and orange liqueur, using grenadine to hint at the conflation of grenadine and cherry syrup, and “improving” the mixture with absinthe and Angostura bitters. The snifter is a nod to the Cognac base.

Spirit-forward drinks were stars of the Cocktail Renaissance–and they haven’t strayed much from the formula that was set over 200 years ago. This recipe reflects the resurgence of “old-world” spirits like Cognac and genever as well as the return of rye as a base for cocktails. The bitters in this Old-Fashioned come in the form of amaro, a darling of contemporary American cocktail culture. This drink harkens back to my Al-Pino Old-Fashioned recipe, which I developed in 2018 (original) and 2021 (2.0) respectively.

When, in the post-Civil War era, Fancy & Improved Cocktails came on the scene followed by the Vermouth Cocktail and Manhattan, people needed a way to order the more elemental Cocktail and the term “Old-Fashioned” was applied to the simple spirits-sugar-water-bitters formula. This version is an attempt to capture what happened to the Cocktail during the twentieth century–we stop short of muddling fruit but cherry syrup and stirring with an expressed orange peel give it a subtly similar effect. Rye and bourbon are both popular bases for this iteration of the drink.

By the 1860s, it was common practice to add liqueurs–Curaçao and maraschino in the early days–to the Cocktail’s original formula. The term “Fancy Cocktail” typically denotes this addition and the assurance of a lemon twist, too. “Improved Cocktails” typically layer yet more flavor, with absinthe, multiple liqueurs, or a combination of bitters. The recipe below is technically an Improved Cocktail, though omitting the absinthe will knock it down to the “Fancy” level.

The drink from which so many have sprung–the Cock-Tail originated in the late eighteenth century and, by 1806 was codified as a “bittered sling,” i.e. a combination of spirit, sugar, water, and bitters. The method of preparing the cocktail without ice yields a cool but not ice-cold drink, allowing the character of the Holland gin (genever) or French brandy (Cognac) to shine.

Call me old-fashioned, but I love Champagne for New Year’s. Is there anything more classic? Though I do like classic Collins-esque Champagne cocktails like the French 75 (especially the Cognac-based kind), a stirred, spirituous base topped with bubbles is more my speed. This one is somehow wintry and tropical all at once, and ever-so-festive.

The Widow’s Kiss was first published in 1895’s Modern American Drinks by George Kappeler. The original recipe calls for apple brandy with equal measures of Bénédictine and yellow Chartreuse, plus Angostura bitters. Our take is dry and spirit-forward and switches out the Chartreuse in favor of Alpine amaro, which nods to the Alpine origins of Chartreuse and also does the work of the bitters. It’s got a Rusty Nail vibe that I really love.

I see our Club Pimm’s as a pre-batched cocktail, apéritif, and digestif all in one. It occurred to me that, served in the style of amaro caldo, it would make an excellent, warming beverage for a chilly evening or a rainy Sunday afternoon–both common in April where I live. Adjust the recipe below to suit the size of your serving vessel.

I’ve long dreamt of creating my own homemade Pimm’s. The original Pimm’s No.1 is great, but I wanted to come up with something with pronounced bitterness, more body and oomph. I’m really excited about what I came up with–it is both a complete standalone cocktail and an excellent ingredient in mixed drinks.

This is the second in my Improved Cocktail series in the spring of 2021. With deep, dark flavors, this Improved Brandy Cocktail - Iberian edition - emphasizes the importance of products from Portugal and Spain in the history of the American Cocktail and, before that, in Punch and early modern drinking history, generally.

I’ve centered this Improved Whiskey Cocktail, the third in my Improved Cocktail series from spring 2021, on rye. Rye was the mixing (American) whiskey of choice through the nineteenth century, with only some exceptions that call for Bourbon, which was still a very regional product. Unaged apple brandy brightens things up, while Madeira and apricot liqueur team up to lend a buttery stone fruit profile. An uncommon sweetener in the form of brown sugar syrup grounds the whole thing and points to the colonial-era inspiration behind the drink, bolstered by walnut bitters and nutmeg.

This cocktail was part of my Improved Cocktails series in the spring of 2021. I’d tackled the Holland gin version before, but this version employed my use of two spirits as the base (genever and arrack), along with fortified wine (oloroso sherry), liqueur (crème de banane, sweetener (zesty lime-ginger syrup), and chocolate bitters.

When I was a young art history student, I ran into a lot of works marked “in the style of” or “a painting after” so and so. Bullock was one of the great figures of the pre- Prohibition era and I felt this naming trope appropriate. He typically served cocktails like this up, a refined presentation we honor here.

This is an update of a drink from earlier in my cocktail studies. It requires a ton of different ingredients, but it’s worth it. Big pine flavors go into this Cocktail that features a split base of rye and Irish whiskey.