What are we pouring tonight?

James Grant, Wilfred's, Edmonton (2018)

1 oz Blended Scotch, 1 oz Campari, 0.5 oz Coffee vermouth, 0.5 oz Sweet vermouth

Daniel Eun, PDT, New York (2008)

1 oz Rhum agricole blanc, 1 oz Aged rum, 1 oz Lime juice, 0.5 oz Allspice dram, 0.5 oz Demerara syrup, 1 Whole egg

Brian Downing, The Silver Dollar, Louisville (2025)

1.5 oz Rye whiskey, 2 tsp Green Chartreuse, 2 tsp Lime juice, 1 tsp Rich simple syrup, 3 oz Strawberry soda

Classic (named for Colonel Francis Negus, early 1700s)

1.75 oz Ruby port, 2 tsp Lemon juice, 0.25 oz Rich simple syrup, 3.5 oz Boiling water

Harry Johnson, Bartender's Manual (1900)

1.5 oz Irish whiskey, 1.5 oz Dry vermouth, 2 dashes Absinthe, 2 dashes Aromatic bitters

Giuseppe Cipriani, Harry's Bar, Venice (1948)

1.75 oz White peach purée, 3.25 oz Prosecco

Mary Wilson, Little Mama's Italian, Charlotte (2023)

1 oz Gin, 1 oz Campari, 1 oz Fig sweet vermouth

Classic (1860s)

2 oz Bourbon, 0.75 oz Lemon juice, 0.75 oz Simple syrup, 1 Egg white

Classic (printed in Hugo R. Ensslin's Recipes for Mixed Drinks, 1916; popularized at the Brown Derby, Los Angeles)

1 oz Calvados, 1 oz Bénédictine, 0.5 oz Lemon juice, 1 tsp Dry curaçao

Yanni Kehagiaris, Stoa, San Francisco (2023)

1.5 oz Irish whiskey, 0.5 oz Dry vermouth, 0.5 oz Coffee liqueur

Will Elliott, Maison Premiere, Brooklyn (2019)

1 oz Rhum agricole vieux, 0.5 oz Aged rum, 0.5 oz Dry curaçao, 0.25 oz Blackstrap rum, 0.25 oz Overproof Jamaican rum, 0.75 oz Orgeat, 1 oz Lime juice

Ian Fleming, Casino Royale (1953)

1.5 oz Gin, 0.75 oz Vodka, 0.5 oz Cocchi Americano

Classic (1920s)

2 oz Cognac, 0.5 oz Green Chartreuse, 0.75 oz Lemon juice, 0.5 oz Cane sugar syrup, 1 dash Angostura bitters

Matteo Rebuffo

1.75 oz Strega, 0.75 oz Cocchi Americano, 1 oz Lemon juice, 3 dashes Angostura bitters, 0.5 oz Egg white

Jillian Vose, The Dead Rabbit, New York (2014)

2 oz Irish whiskey, 0.75 oz Cacao nib-infused Campari, 0.5 oz Banana liqueur, 0.5 oz White crème de cacao, 2 dashes Absinthe

Liam Baer, Fish and Meat, Hong Kong (2015)

1 sprig Rosemary, 1.5 oz Bourbon, 0.5 oz Yellow Chartreuse, 2 tsp Ginger syrup, 2 tsp Honey syrup (3:1), 0.75 oz Lemon juice, 2 dashes Lemon bitters

Classic (Hawaii, 1950s–60s)

0.75 oz Gold rum, 0.75 oz White rum, 0.5 oz Banana liqueur, 2 tsp Galliano, 1.5 oz Orange juice, 0.75 oz Pineapple juice, 1 tsp Lime juice

Henry C. Ramos, New Orleans (1888)

2 oz Gin, 0.5 oz Lemon juice, 0.5 oz Lime juice, 1 oz Simple syrup, 1 oz Heavy cream, 1 Egg white, 6 drops Orange flower water, 2 oz Soda water

Jerry Thomas, Bar-Tender's Guide (1876)

2 oz Rye whiskey, 1 tsp Maraschino liqueur, 1 tsp Rich simple syrup, 2 dashes Angostura bitters, Rinse Absinthe

Pat O'Brien's, New Orleans (1940s)

1.5 oz Gold rum, 0.75 oz Navy rum, 0.75 oz Pineapple juice, 0.5 oz Orange juice, 0.5 oz Lime juice, 2 tsp Lime cordial, 0.25 oz Rich simple syrup, 1 tsp Passion fruit syrup

Ernest Hemingway, So Red the Nose (1935)

1.5 oz Absinthe, Top Champagne (about 4.5 oz)

Don the Beachcomber, Palm Springs (early 1950s)

2.25 oz Black rum, 1 tsp Absinthe, 2 tsp Grenadine, 0.25 oz Rich simple syrup, 0.5 oz Lemon juice, 0.25 oz Lime juice

Thomas Eslinger, Death & Co, Los Angeles (2021)

1.5 oz Reposado tequila, 0.25 oz Coffee amaro, 0.25 oz Aperol, 1.5 oz Don's mix, 0.75 oz Lime juice, 0.25 oz Simple syrup, 1 dash Tiki bitters, 1 dash Angostura bitters, Top Soda water

Classic (British Royal Navy, 19th century)

2 oz Gin, 0.75 oz Lime juice, 0.75 oz Simple syrup