Champagne Cocktail

Bitters and sugar are all you need to dress up a glass of Champagne (even more).

Bourbon Renewal Cocktail

This recipe comes from Jeffrey Morgenthaler of Portland's Clyde Common. Sweet crème de cassis mixes with oaky bourbon to produce a delicious take on the classic whiskey sour.

The Appetizer No. 4

In general, bourbon tends to work best in cocktails when its flavor can stand front and center, lightly adorned by trace amounts of other ingredients. Here's a drink that fits the bill: the Appetizer No. 4.

Champs Elysees

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! Cocktails can be rich and rugged like a Manhattan, or crisp and sharp like a martini, or...

Bijou Cocktail

With equal parts gin, sweet vermouth, and green Chartreuse, accompanied by a dash of orange bitters, the Bijou is bombastically herbaceous.

Cocktail à la Louisiane

First documented 70 years ago in Arthur's Famous New Orleans Drinks and How to Mix 'Em, the Cocktail à la Louisiane has been largely ignored since then. It's worth the effort to search out the ingredients (or a talented bartender in a well-stocked establishment) and bring this drink into the 21st century.

Champagne Julep

Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! The great heat wave of aught-nine seems to have broken in the Northwest, but that doesn't mean...

Sazerac Cocktail

A powerful, brawny cocktail of rye, absinthe, and Peychaud's bitters, the Sazerac is timeless for a reason.

Sparkling Suze Cocktail

Suze is a French aperitif with a delicately bitter gentian root flavor. Its mild sweetness and hints of citrus and wildflowers make it a wonderful partner for sparkling wine, especially with the addition of a little elderflower liqueur.

Vieux Carré

Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.