Improved Gin Cocktail

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

Fernet Old Fashioned

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! Ooh, really shouldn't have had that second slice of pie. And that last scoop of stuffing? What...

The New Hickory Cocktail

This pungent twist on the classic Old Hickory Cocktail substitutes uses bittersweet, vegetal Cynar instead of sweet vermouth and dry Manzanilla sherry instead of dry vermouth

Monkey Gland

This is a drink where spending the time and money to get your hands on the right ingredients makes all the difference. Fresh-squeezed orange juice is essential, and a quality grenadine—Stirrings makes a decent one, though it's quite simple to make your own—and an authentic absinthe really make the cocktail come together (though a substitute such as Herbsaint, Pernod or Ricard will also suffice).

Fanciulli Cocktail

The origins of the Fanciulli cocktail are somewhat dim, but the flavor certainly isn't. It's a Manhattan with a bitter menthol backbone.

Negroni

Crisp and bitter, the classic cocktail of gin, Campari, and sweet vermouth is dependably delicious, and remarkably difficult to foul up.

Hawksworth's Hotel Georgia

Imagine a silkier Ramos Gin Fizz that replaces the heavy cream with orgeat, a nutty almond syrup. Brad grates nutmeg on top to add a sweet, earthy aroma.

Sherry Martini

Pair gin with vermouth and you get botanicals on top of botanicals. Not that there's anything wrong with that, but bring sherry into the mix and you'll find something both more smooth and electrifying, with hints of marcona almonds and a wonderful savory bite.

Italian Buck (Amaro and Ginger Beer Highball)

This fizzy, spicy, sweet-tart, and bitter drink was created by Jamie Boudreau of Canon in Seattle, and appears in Amaro by Brad Thomas Parsons. It's a little like a bitter, gutsy take on a Dark 'n Stormy, but instead of rum, the drink is made with two bittersweet Italian liqueurs: orangey Montenegro and vegetal Cynar.

Old Timber (Rye Cocktail With Fernet)

If you like Old Fashioneds, you'll enjoy this simple stirred cocktail, created by Gabe Cothes of San Francisco's Salt House. It's deeply woodsy, with added depth and aroma from fernet, an Italian amaro, and orangey triple sec.