Similar Recipes

White Lady
The sharp bites of gin and lemon are beautifully tempered by Cointreau in this classic sour.
Improved Gin Cocktail
Genever and Cointreau: odd, but oh-so-compelling.
Lucien Gaudin
Introducing the Lucien Gaudin. Named for an early 20th century French Olympic fencer, the Lucien Gaudin starts off in the manner of a Negroni by combining gin with Campari. With the addition of Cointreau and dry vermouth the result is a pleasantly bitter drink that is simultaneously rich and dry--a challenging flavor to create which is all the more enjoyable because of its rarity.
The Jasmine
Don't let the color fool you. With its gentle pink hue, the Jasmine may look as prissy and cute as a Hello Kitty armband, and its unassuming appearance and sprightly color has no doubt appealed to many drinkers of the once-ubiquitous Cosmo. But unlike that candy-colored alcopop, the Jasmine is all business, its alluring tint supplied not by the Cosmopolitan's innocuous red cranberry juice but by the intensely garnet Campari, an Italian aperitif famous for its powerful bitter flavor.
The Jacobean
McCarthy's take on a Manhattan makes use of green chartreuse; "The Jacobeans always sided with the French, so my chartreuse drink is named for them." AnCnoc is stirred with Carpano Antica ("the more savory of the sweet vermouths"), a half-ounce of green chartreuse, and a good measure of ice.
The Aviation
A bright cocktail of gin, maraschino, and lemon, with crème de violette to add a little intrigue.
Corpse Reviver #2
Elusive, complex, and perfect for a new generation of craft cocktail fans.
Bijou Cocktail
With equal parts gin, sweet vermouth, and green Chartreuse, accompanied by a dash of orange bitters, the Bijou is bombastically herbaceous.
Larchmont
One of the most highly sought-after books is The Fine Art of Mixing Drinks, a volume first printed in 1948, written not by a bartender but by a New York lawyer named David Embury who was determined to establish a system of proper rules for mixing drinks. Most of the drinks he covered were ones that were already in regular rotation in New York bars. Here's one of his originals, the Larchmont.
French 75
The combination of gin, lemon juice, and Champagne brings out the best in each.

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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.

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