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Contessa
[Photo: Jessica Leibowitz] Mojitos and mint juleps are wonderful warm-weather drinks. But sometimes a late-spring or early-summer day requires a drink with a bit of an edge, a spark bright enough to match the waning light of a late sunset....
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 Prospector
[Photograph: Paul Clarke] For me, chocolate is one of the most appealing flavors in the culinary universe, but it's hard to make into a decent cocktail. Not that there aren't plenty of chocolate-laden drinks out there. But most of the...
The Supreme
The Supreme is a cocktail that shows off the spirit's abilities: crisp with citrus and with the ethereal nuttiness of orgeat, a French almond syrup usually laced with orange flower water. The Supreme promotes the rich and fruity flavor of apple brandy to a well-deserved starring role.
Portmanteau Cocktail
Bright, bubbly, and ruby-red, this sparkling cocktail is a perfect party drink for the holidays.
Japanese Cocktail
The Japanese Cocktail, curiously made with mostly French ingredients, is like an Old Fashioned with a rich and nutty twist. This classic cocktail included in Jerry Thomas' Bar-Tender's Guide in 1862.
Gramercy Tavern's Old Orleans
Tart and aromatic cider blends with sweet orange curaçao, and spicy bitters to create a warming autumn cocktail.
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.
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.
Widow's Kiss
The Widow's Kiss is a powerfully flavored mixture of the distinctive French apple brandy, Calvados, plus ample measures of yellow Chartreuse and Benedictine —French herbal liqueurs with a long monastic heritage. Tinged with Angostura, the Widow's Kiss is rich, heady and potent; with a crackling fire in front of you and one of these inside you, February doesn't stand a chance.

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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.

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