• 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 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 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 London dry gin
• 1 ounce dry sherry
• 1 dash orange bitters

Preparation:

Shake the gin,* sherry, and bitters** well with cracked ice, then strain into a chilled cocktail glass.

• 2 ounces pisco brandy
• 2 dashes orange bitters
• 2 dashes Peychaud’s bitters
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon simple syrup

Preparation:

Shake the pisco, the bitters,** juice, and simple syrup*** well with cracked ice, then strain into a chilled cocktail glass that has had its inside rinsed with apricot brandy (the sweet kind; pour in the liqueur, tilt the glass and twirl it until the whole inside is coated; pour out any excess).

• 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 brandy
• 2/3 ounce orange curacao
• 1 dash orange bitters

Preparation:

Shake the brandy, orange curaçao (you can use less — it’s a matter of individual taste), and bitters well with cracked ice, then strain into a chilled cocktail glass.

• 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.