• 2 ounces London dry gin
• 1 ounce French vermouth
• 1/2 teaspoon Benedictine
• 2 dashes orange bitters

Preparation:

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

• 1 1/2 ounces London dry gin
• 1 1/2 ounces French vermouth

Preparation:

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

• 2 ounces blended Scotch whisky
• 1 ounce ruby port
• 1/2 ounce French vermouth
• 2 dashes orange bitters

Preparation:

Stir well with cracked ice, then strain into a chilled cocktail glass; it should pour a luminous garnet red.

• 2 ounces Irish whiskey
• 1/2 tablespoon French vermouth
• 1/2 tablespoon Benedictine

Preparation:

Shake the whiskey,* vermouth, and Bénédictine well with cracked ice, then strain into a chilled cocktail glass and garnish with twist of orange peel.

• 3 ounces French vermouth
• 1/2 ounce creme de cassis
• club soda

Preparation:

Pour the rum in an Old-Fashioned glass, with a lump of ice, then float the pineapple juice on top.

• 1 1/2 ounces dark rum
• 3/4 ounce French vermouth
• 3/4 ounce lime juice
• 1/2 teaspoon superfine sugar

Preparation:

Shake the rum (five-star Haitian rum is best), vermout, lime juice, and sugar well with cracked ice, then strain into a chilled cocktail glass that has had its rim rubbed with lime juice and dipped in sugar.

• 1 1/2 ounces cognac
• 1 1/2 ounces French vermouth
• 1 dash orange bitters
• 2 dashes Peychaud’s bitters

Preparation:

Stir the cognac*, vermouth, and bitters well with cracked ice, then strain into a chilled cocktail glass. Garnish with a maraschino cherry.

• 1 1/2 ounces white rum
• 1/2 ounce orange curacao
• 3/4 ounce French vermouth
• 1 dash grenadine

Preparation:

Stir ingredients well with cracked ice, then strain into a chilled cocktail glass. It should pour a delightfully clear, deep orange color.

• 3/4 ounce London dry gin
• 1/2 ounce cognac
• 1/2 ounce French vermouth
• 1/2 ounce Italian vermouth
• 2 dashes Angostura bitters

Preparation:

Shake well with cracked ice, then strain into a chilled cocktail glass and garnish with a twist of orange peel.

Algonquin

Recipes:
• 1 1/2 ounces rye whisky
• 3/4 ounce French vermouth
• 3/4 ounce pineapple juice

Preparation:

Stir the whiskey, vermouth, and pineapple juice (be sure to use unsweetened) well with cracked ice (if you shake it, the pineapple juice will foam), then strain into a chilled cocktail glass. Truth be told, we find that 2 or 3 dashes of Fee Bros. Failing that, a generous squeeze of orange peel will work almost as well.