BLACK MANHATTAN

INGREDIENTS
50 ml	BULLEIT '95' Rye Whiskey
20 ml	AVERNA Amaro  or  RAMAZZOTTI Amaro
Dash	ANGOSTURA Bitters  or  BITTER TRUTH Orange Bitters
1	LUXARDO Maraschino Cherry
GLASS Cocktail glass PREPARATION Start by putting a decent quantity of ice cubes in a mixing glass. You'll need large ice cubes for this, to avoid the cocktail getting watery as you stir it. Pour the whiskey and amaro into the mixing glass with a dash of bitters. Take a cocktail glass from the freezer. Drop one maraschino cherry in the cocktail glass, then strain the contents of the mixing glass into it. NOTES There are a million ways to make a Manhattan. The cocktail was originally made with rye whiskey, which was replaced with Canadian whisky during the prohibition years, due to the lack of availability. Some bartenders like to stir it, others like to shake it. Most, however, will use some form of whiskey, Italian vermouth (Carpano Antica being a favourite) and Angostura bitters. To our taste, whiskey and vermouth have too many flavours that overlap each other, all hitting the palate at the same time. We like the experience to be a little more dynamic, with a twist in the aftertaste, which is why I sometimes replace the vermouth with something a little deeper: amaro. This is called a Black Manhattan. Here, there are a few options, since Italy has so many different amari. We've used Averna, an amaro from Sicily that will give you a very deep and satisfying range of flavours. Averna's main competitors in Italy are Montenegro from Bologna and Ramazzotti from Milan. The latter is very interesting, since it is made using more citrus peels. If you go for Ramazzotti, we recommend replacing the cherry with a long slice of lemon, and using orange bitters instead of Angostura.

INDUSTRY SOUR

INGREDIENTS
30 ml	CHARTREUSE VERTE
30 ml	FERNET BRANCA
30 ml	Lime Juice
30 ml	Honey Syrup
GLASS Cocktail glass PREPARATION Pour the Green Chartreuse, Fernet, lime juice and simple syrup in a shaker with plenty of ice. Shake vigorously and strain into a chilled cocktail glass. No garnish needed. NOTES Chartreuse Verte is 250 years old this year. Next week, in Paris, the Little Red Door bar will create an amazing array of cocktails in its honour. To celebrate this delightful elixir created by the Chartreuse monastery here in France, we looked for the most modern cocktail we could find that expresses its wonderful complexity. The Industry Sour is that cocktail, in my opinion. It was invented on a slow-going Sunday, much like today, just a couple of years ago by Ted Gilgore at the Taste bar in St. Louis, for a bartender friend of his. Its name reflects the propensity among bartenders to experiment with - and develop a taste for - the kind of ingredients very few customers appreciate. What we can imagine this cocktail doing better than many others, is gently introduce the range of bitter and herbal flavours embodied in Chartreuse and Fernet to the public, since their intensity is perfectly balanced with the sweetness of the syrup and the refreshing sharpness of the lime juice. Green Chartreuse is sometimes described as a "punch in a velvet glove", because the first flavours it hits you with are remarkably kind to the palate, leaving the bitterness as a strong aftertaste. For this reason, we have chosen to replace the simple syrup described in Kilgore's original recipe for honey syrup, which has a lasting flavour that will complement the Chartreuse for much longer.

BOBBY BURNS

INGREDIENTS
60 ml 30 ml 10 ml	BALVENIE 12 Year Old Single Malt Whisky CARPANO Antica Formula Vermouth BÉNÉDICTINE Liqueur
GLASS Cocktail glass PREPARATION Pour the whisky, vermouth and Bénédictine in a mixing glass with larger than normal ice cubes. Stir quickly and briefly, then strain into a chilled cocktail glass. Garnish with a long lemon peel. NOTES Perfect for the coming winter months, this cocktail was named after Robert Burns (1759-1796) - Scotland's most iconic poet - who composed the lyrics to the song "Auld Lang Syne". Harry Craddock's The Savoy Cocktail Book writes: "One of the very best whisky cocktails, a very fast mover on St. Andrew's Day". So, now you know what we'll be drinking on St. Andrew's Day... "Bobby" does sound odd, though, and not very Scottish. Here's what The Rotarian has to say on the subject: "In a recent number of The Rotarian, Paul Harris refers to the author of "A Man's a Man for a' that" as "Bobbie" Burns, and I regret to find that our worthy President, in his fine speech on Vocational Service in Mexico also so misnames our Scottish national poet. If one desires to refer to Burns in an intimate and friendly way, one should call him "Rabbie" Burns. But "Rabbie" Burns would sound natural in the mouth of a Scotsman only. Let it be Robert Burns therefore, not "Bobbie". What would be said if we referred to the two greatest writers of English poetry as Jock Milton and Wullie Shakespeare?" (Thomas Hunter, Chairman, RIBI Districts No.1 and 2, Paisley, Scotland. The Rotarian, December 1935.) On the other hand, how many "true Scotsmen" would ever mix their whisky to begin with? Bobby Burns it is.

MUERTE FELÍZ

INGREDIENTS
40 ml 20 ml 10 ml 10 ml	MONTELUZ PISCO Mosto Verde Pentavarietal FERNET BRANCA MARIE BRIZARD Menthe Blanche Dark Honey Syrup
GLASS Cocktail glass PREPARATION Pull out a cocktail glass from the freezer and pour the pisco, fernet, crème de menthe and honey syrup in a shaker with plenty of ice. Shake it vigorously. Strain into your cocktail glass. No garnish needed. The best way to get a good honey syrup is to start with half a jar of runny honey, fill about 3/4 of the remaining volume with hot water, and use the jar itself as a shaker. Shake the jar until the honey and water are fully mixed. NOTES This drink belongs in the hangover cures category, and is in fact quite similar to the Corpse Reviver N°3 - which uses cognac instead of pisco, and no honey syrup. It originated in Lima, Peru where, presumably, pisco is more easily available than cognac. The name means "Happy Death" in Spanish, the idea being that you'll still be dead (i.e. hung over), but feel much happier about it. Our overall impression is that this is indeed a very refreshing pick-me-up. It is much smoother than one might expect. The pisco's scent of grapes, lemons and flowers combines very well with Fernet Branca's strong herbal tones, whose bitterness is softened by the honey, while the mint elevates it and lightens it up.

VESPER

INGREDIENTS
60 ml 20 ml 10 ml	GORDON'S London Dry Gin (Yellow Label) GREY GOOSE Grain Vodka COCCHI Americano
GLASS Cocktail glass PREPARATION Pull out a cocktail glass from the freezer and pour the gin, vodka and apéritif in a shaker with plenty of ice. Shake it very well until it's ice-cold. Strain into your cocktail glass and add a large slice of lemon peel. NOTES If the Enlightenment is appreciated by today's historians as the beginning of the age of ideas - ideas shaping reality - then future historians will look with delight at the twentieth century, an age in which such fine things as the Vesper cocktail are invented by fictional characters in films and books. The passage in chapter 7 of Ian Fleming's Casino Royale, in which Bond describes its exact preparation, has done more to raise the status of the Martini as an icon of sophistication than any real life personality. The drink remains unbaptised until the next chapter, when Bond meets the enigmatic Vesper Lynd, whose parents named her after the dark and stormy night she was born on ("vesper" is Latin for "evening"). Everything about this Martini is different to the usual dry Martini. It uses both gin and vodka, Kina Lillet instead of dry vermouth, and lemon peel instead of an olive. What's more, two ingredients in this cocktail are no longer made the way they were when Casino Royale was written: Gordon's gin has dropped its alcohol content from 48% to 38%, unless you can find their Yellow Label bottle (also known as Export Strength). Kina Lillet has been renamed to Lillet Blanc and reformulated to taste very different. If Gordon's Yellow Label isn't available where you live, Tanqueray's Nº10 is a great alternative with 47% alcohol. Cocchi Americano is more similar to the original Kina Lillet than Lillet's own Lillet Blanc: it is less sweet and contains many of the bitters (cinchona and gentian) found in the original French apéritif.

CORPSE REVIVER N°2

INGREDIENTS
20 ml 20 ml 20 ml 20 ml 1 dash	SIPSMITH London Dry Gin COINTREAU Orange Liqueur LILLET Blanc or COCCHI Americano Lemon juice SEBOR Czech Absinthe
GLASS Cocktail glass PREPARATION A very cold glass is essential here: the cocktail must be drunk very cold for all the sharper flavours to really be appreciated, and for the pick-me-up factor. So, pull out your cocktail glass from the freezer when it's ready, pour the gin, lemon juice, apéritif and orange liqueur in a shaker, making sure you've got plenty of ice in there. Add, preferably with a pipette, a dash of absinthe, and shake vigorously for about 20 seconds. Strain into your cocktail glass and serve. No garnish needed. This is one of those cocktails that really demonstrates how 1+1=3: each ingredient brings out hidden flavours from the others. The ingredients are all measured in equal parts, the only one you'll really have to be careful with is the absinthe, since its flavour is very dominant and can easily overpower all the others. So, a small dash is really all you need. NOTES Corpse Revivers are not so much hangover cures as drinks intended to make your hangover more bearable. Various recipes exist, some more effective than others, some much tastier than others. The one we present here is, well, delicious... whether you're hung over or not. It was first listed in Harry Craddock's famous Savoy Cocktail Book in 1930. We've listed a choice of two white apéritifs here. Kina Lillet is the one you'll find in Harry Craddock's book. However, Lillet's white apéritif has changed somewhat over the years. They use different ingredients, now, and got rid of the quinine. Cocchi's Americano has remained much more faithful to its recipe created in 1891 and is today much closer to the original French white apéritif.

VIEUX CARRÉ

INGREDIENTS
30 ml 30 ml 30 ml 1 barspoon 2 dashes 2 dashes	BULLEIT '95' Rye Whiskey H BY HINE Vsop Cognac PUNT E MES Vermouth BÉNÉDICTINE Liqueur PEYCHAUD'S Bitters ANGOSTURA Bitters
GLASS Old Fashioned tumbler PREPARATION Take an Old Fashioned tumbler out of the freezer, and drop 4 ice cubes in it. In a mixer glass, put a dozen ice cubes, and pour the ingredients into it, starting with the spirits and adding the bitters at the end, stirring and testing the mixture a couple of times to get the balance right. When you're happy with the overall thing, strain gently into the tumbler. Add a lemon twist and serve. N.B. This cocktail is trickier than you might think: the balance between the bitters, the vermouth, the Bénédictine is hard to get just right. NOTES The Vieux Carré was invented by Walter Bergeron in 1938 when he was working as the head bartender at the Hotel Monteleone in New Orleans. It is named after the city's French quarter.