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...

Petit Cafe

H. Joseph Ehrmann of Elixir in San Francisco created this cocktail for the 2006 Chartreuse Cocktail Competition, marrying the sweet, herbal notes of Green Chartreuse with coffee liqueur and a little cream.

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 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.

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 Chocolate Velvet

This spin on a traditional Black Velvet brings out the chocolaty side of stout. For a festive touch, add a hint of orange bitters and rub the rim of the glass with orange peel. If you're a fan of those foil-wrapped chocolate oranges, you may have just found your new favorite holiday drink.

Bijou Cocktail

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

Drink Without a Name

The Drink Without a Name uses vodka's neutral character to soften the blow of its two other vibrantly flavored ingredients: the dry, orange-flavored Cointreau and the bombastic, herbaceously complex green Chartreuse.

Reveillon Cocktail

During the holidays even the most reluctant cooks take their shot in the kitchen. It's much the same with drinks. Those who would ordinarily get no more creative than opening a beer find themselves caught with the idea of mixing...

Enchantress

As described by drink historian David Wondrich, the Enchantress debuted in American Barkeeper in 1867, and its cognac-meets-port construction demonstrates the 19th century taste for robustly flavored drinks. Nearly 150 years later, robust flavors are creeping back into popularity, and the Enchantress is ripe for rediscovery.