Similar Recipes

Improved Gin Cocktail
Genever and Cointreau: odd, but oh-so-compelling.
Dubonnet Cocktail
Sometimes known as the Zaza, the Dubonnet Cocktail dates to around 1914. A mixture of dry gin and the French aperitif wine called Dubonnet, the Dubonnet Cocktail is perfect as a pre-dinner drink.
Bijou Cocktail
With equal parts gin, sweet vermouth, and green Chartreuse, accompanied by a dash of orange bitters, the Bijou is bombastically herbaceous.
Quill
This classic twist on a Negroni adds in some absinthe to bring great herbal and light anise flavor that lingers in the background.
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.
The Arnaud's Special
With the advance of autumn, it's time to break out the dark-spirit drinks suitable to the cooler seasons. The Arnaud's Special is a close cousin to the Rob Roy, and was the house cocktail for Arnaud's Restaurant in New Orleans during the 1940s and '50s.
Auld Draper
Byrrh, a mild apéritif based on red wine and flavored lightly with quinine, gives a rich and spicy kick to this easy-to-make gin cocktail.
Beretta's Pamplemousse
We're always a bit wary of elderflower liqueur, but it doesn't take over in this supremely balanced and fresh-tasting gin cocktail, a signature brunch drink at Beretta in San Francisco.
Negroni
Crisp and bitter, the classic cocktail of gin, Campari, and sweet vermouth is dependably delicious, and remarkably difficult to foul up.
Darkside
This smooth sipper from Adam Bernbach of Proof in Washington, DC has undertones of cherry and anise.

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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.

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