• 2 1/2 oz Suntory® Royal whisky
• 1/4 oz Ricard® pastis
• 1/2 oz sweet vermouth

Preparation:

Stir with ice to chill and strain into a chilled cocktail glass. Garnish with a cherry, and serve.

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.

Bobby Burns

Recipes:
• 1 1/2 oz sweet vermouth
• 1 1/2 oz Scotch whisky
• 1 1/4 tsp benedictine herbal liqueur
• 1 twist lemon peel

Preparation:

Stir all ingredients (except lemon peel) with ice and strain into a cocktail glass. Add the twist of lemon peel and serve.

Affinity

Recipes:
• 1 1/2 oz Scotch whisky
• 1 oz sweet vermouth
• 1 oz dry vermouth
• 2 dashes orange bitters

Preparation:

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

Negroni

Recipes:
• 1 oz gin
• 1 oz sweet vermouth
• 1 oz Campari® bitters

Preparation:

Stir with ice and strain into a chilled cocktail glass 3/4 filled with cracked ice. Add a splash of soda water if desired. Garnish with a half slice of orange.

Moulin Rouge

Recipes:
• 1 1/2 oz sloe gin
• 3/4 oz sweet vermouth
• 1 dash bitters

Preparation:

Stir ingredients together in a mixing glass half-filled with cracked ice. Strain into a cocktail glass, and serve.

Rob Roy

Recipes:
• 1 1/2 oz Scotch whisky
• 3/4 oz sweet vermouth

Preparation:

Stir ingredients with ice, strain into a cocktail glass, and serve.

Gold Bronx

Recipes:
• 2 oz gin
• 1 tsp dry vermouth
• 1 tsp sweet vermouth
• 1/2 oz orange juice
• 1 egg yolk

Preparation:

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a whiskey sour glass.