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2 oz rye whisky (Canadian, of course)
0.25 oz Fernet-Branca
0.25 oz simple syrup
2 dashes Angostura bitters
Garnish: orange twist
2 oz rye whisky
1 oz dry vermouth
0.25 oz maraschino liqueur
2 dashes Angostura bitters
Garnish: brandied or maraschino cherry, preferably Luxardo
2 oz rye whisky (or, if you must, bourbon)
1 oz sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry or lemon twist
0.75 oz rye whisky
0.75 oz Cognac
0.75 oz sweet vermouth
0.5 oz Bénédictine liqueur
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
Garnish: lemon twist
• 1 sugar cube
• 2 dashes Angostura bitters
• 1.5 oz bourbon or rye whisky
• Garnish: cocktail cherry, orange slice (optional)
Adapted from Hugo Ensslin’s Recipes for Mixed Drinks, 1916 edition. Ensslin was the head bartender at the Hotel Wallick in New York City’s Times Square, and gained fame from publishing the first version of the Aviation cocktail.
As the days get colder and shorter, we turn to dark spirits, deep flavours and slow-sipping cocktails, the kinds of drinks best enjoyed over thoughtful conversation.
• 1.5 oz Canadian Club Rye Whisky
• 0.5 oz gin, preferably St. George Terroir Gin
• 1.5 oz birch water
• 1 oz Smoked Tea Syrup (recipe follows)
• 1.5 oz Canadian 100 percent rye whisky
• 0.75 oz falernum
• 2 oz coconut water
• 1 oz freshly squeezed pink grapefruit juice
• 0.5 oz freshly squeezed lime juice
• 3 dashes Bittered Sling Kensington bitters
Garnish:
• 5 mint leaves
• 1 mint sprig
• 2 whole almonds
• 1 tsp (approximately) absinthe or pastis
• 1 cube sugar or 1 tsp simple syrup
• 3 or 4 dashes Peychaud’s bitters
• 2 oz Cognac, rye whisky, or a mix of both
• Lemon peel for garnish