• 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 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.

• 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.**

• 1 1/2 ounces rye whisky
• 1 small orange juice
• 1 teaspoon dark rum

Preparation:

Pour the rye (you can also use bourbon), the juice, and the rum in a large Old-Fashioned glass. Add 2-3 ice cubes and mix.

Brain Duster

Recipes:
• 1 ounce rye whisky
• 1 ounce absinthe
• 1 ounce Italian vermouth
• 1 dash Angostura bitters

Preparation:

Stir rye,* absinthe,** and other ingredients well with cracked ice, then strain into a chilled cocktail glass.

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.

Mc Crory

Recipes:
• 1 ounce rye whisky
• 1 dash Angostura bitters
• 1/4 teaspoon superfine sugar
• club soda

Preparation:

Stir in a Collins glass with 2 to 3 ice cubes, then fill to taste with club soda or seltzer; serve with a straw.