Artillery

Recipes:
• 50 cc Gin
• 20 cc Sweet Vermouth
• 2 drops angostura bitters
• Ice cubes
• Lemon Peel

Preparation:

Mix all the recipes in the blender, without the lemon peel. Serve in a cocktails glass.

• 1 1/2 ounces rye whisky
• 1/2 ounce dark rum
• 1/2 ounce port
• 1 dash orange bitters
• 1 dash Angostura bitter

Preparation:

Stir well with cracked ice, then strain into a chilled cocktail glass.

• 2 ounces Holland gin
• 1 ounce Italian vermouth
• 1 dash Angostura bitters

Preparation:

Stir well with cracked ice, then strain into a chilled cocktail glass and garnish with twist of lemon.

• 2 1/4 ounces bourbon
• 3/4 ounce Grand Marnier
• 1 1/2 teaspoons orange juice
• 1 teaspoon lemon juice
• 1 or 2 dashes Angostura bitters

Preparation:

Combine the bourbon (preferably 100- or 101-proof) and the other ingredients in a cocktail shaker, shake well with cracked ice and strain into a chilled martini glass. Garnish with a curl of lemon rind.

• 2 ounces rye whisky
• 1/2 ounce lime juice
• 1/2 ounce Benedictine
• 1 dash Angostura bitters

Preparation:

Shake well with cracked ice, then strain into a chilled cocktail glass.

• 2 ounces golden rum
• 2 ounces pineapple juice
• 2 dashes Angostura bitters
• 1 dash Pernod
• ginger ale

Preparation:

Stir well with cracked ice in a chilled cocktail shaker, then pour unstrained into a Collins glass and top off with ginger ale. Supply a straw and garnish with a paper umbrella.

• 1 sugar cube
• 2 1/2 ounces rye whisky
• 2 dashes Peychaud’s bitters
• 1 dash Angostura bitters
• absinthe
• lemon peel

Preparation:

In an Old-Fashioned glass (not a mixing glass; it’s part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey,* the Peychaud’s bitters, and the Angostura bitters.**

• 3 drops Angostura bitters
• 2 ounces Plymouth gin

Preparation:

Splash a generous few drops of Angostura bitters into an Old-Fashioned glass, roll them around until the inside is coated, pour out the excess, and pour in the Plymouth gin, if you can find it (not the Navy Strength, which is as one would suspect from the name), or London dry gin. Stir. Americans and other utterly wet types may add an ice cube or two, but then you’ll never stiffen that upper lip.

• 2 ounces London dry gin
• 3/4 ounce orange curacao
• 3/4 ounce lime juice
• 1 dash Angostura bitters
• 1 dash orange bitters

Preparation:

Shake well with cracked ice, then strain into a chilled cocktail glass. (You can substitute Grand Marnier for orange curaçao.)

• 2 ounces cognac
• 1/2 ounce orgeat syrup
• 3 dashes Angostura bitters

Preparation:

Stir ingredients well with cracked ice, then strain into a chilled cocktail glass and garnish with a twist of lemon peel.