Improved Gin Cocktail

Genever and Cointreau: odd, but oh-so-compelling.

Bijou Cocktail

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

Ampersand Cocktail

This equal-parts drink, made with cognac, Old Tom gin, and sweet vermouth, is luscious and smooth, with a little candied-orange sweetness and a touch of vanilla.

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.

Orgeat Lemonade

This drink combines traditional bar staples into a tasty non-alcoholic drink that's both tasty and elegant.

Irish Cocktail

This classic drink is similar to the Improved Holland Gin Cocktail, but uses Irish whiskey instead of malty genever.

Martinez Cocktail

The Martinez starts with equal parts gin and sweet vermouth, and this alone distinguishes it from the modern martini. You then add a teaspoon of maraschino liqueur and either Angostura or orange bitters.

Vermouth Cocktail

The Vermouth Cocktail illustrates the flavorful beauty of good vermouth, with just a little adornment. If you're prone to dismiss this drink out of hand because it's based on vermouth, then you're denying yourself the opportunity to see what the original fuss from the nineteenth century was all about.

Twentieth Century

The Twentieth Century mixes gin with lemon, crème de cacao and the French aperitif wine, Lillet. While the list of ingredients can look discordant--I mean, gin, lemon and chocolate? Really?--the mixture is rich and elegant, much like the train it was named for.

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.