• 1/3 Whiskey (3/4 oz)
• 1/3 Sherry (3/4 oz)
• 1/6 Lemon Juice (3/8 oz)
• 1/6 Simple Syrup (3/8 oz)
Shake with ice and strain into a cocktail glass. My notes say that we used Buffalo Trace Bourbon, Lustau East India Solera Sherry, and gomme syrup. Not sure of the source, but it might have been Trader Vic. A tasty whiskey sour with the sherry working well with the lemon.
• 1 1/2 oz Rye (or Bourbon)
• 1/2 oz Port
• 1/2 oz Jamaican Rum
• 1 dash Angostura
• 1 dash Orange Bitters
Stir with ice and strain into a cocktail glass. A very rich drink with spiciness from the rye and bitters. Sazerac Rye, Sandeman Founders Reserve Port, Ron Zacapa 15, and Regan's orange bitters. Recipe garnered from CocktailDB.com.
• 3 parts Gin (3/4 oz)
• 2 parts Dry Vermouth (1/2 oz)
• 1 part Maraschino Liqueur (1/4 oz)
• 1 dash Boker's Bitters (or Pernod)
Stir with ice and strain into a cocktail glass. I found this recipe in our 1948 edition of Trader Vic and made it on the small size, but enjoyed it a bit. We used the Boker's that I had made a few months before and used Boomsma Jonge Genever as the gin choice. Somewhat reminiscent of a Martinez cocktail.
• 2 oz Rhum Agricole Blanc
• 1/2 oz Green Chartreuse
• 1/4 oz Demerara Syrup (2-1 sugar to water)
• 3 dashes Angostura Bitters
Stir ingredients over ice and strain into a chilled cocktail glass. Found this recipe on the Ministry of Rum page while looking for recipes to make with our JM Rhum blanc we had just bought. The MoR wrote, "I was served this drink at the Pegu Club. The balance between the Chartruese and the rhum really hit the spot." Indeed, the grassy nature of the white rhum (his was made with La Favorite) and the Green Chartreuse herbalness made a great pairing.
• 3/5 jigger Cognac (1 oz)
• 1/5 jigger Benedictine (1/3 oz)
• 1/5 jigger Lemon Juice (1/3 oz)
• 2 dash Bitters
Shake with ice and strain into a cocktail glass. I got this recipe from Boothby's World Drinks and How to Make Them (1934 reprint) and it was named after the cycling race track and sports arena (the drink pre-dates the building's unfortunate use during WWII). I used Courvoisier VSOP and 2 dashes of Fee's Whiskey Barrel and 1 dash of Regan's No. 6 orange bitters.