The bar just got better!

5 days to cure and then it’s time to make some barrel aged cocktails!
Satan’s Whiskers
1 oz Gin 1 oz Orange Juice (freshly squeezed) 1/2 oz dry vermouth 1/2 oz sweet vermouth 1/2 oz Grand Mariner  1 dash angostura bitters
This is a variation on the Bronx, and while this is very good, the Bronx is superior. Degroff’s recipe.
The Adonis

1oz sherry
1/2 oz dry vermouth
1/2 oz sweet vermouth. 
2-3 dash orange bitters

Named after some broadway production from 18whocares, this drink sucked. Sadly it’s all my fault. Like all fortified wines, sherry needs to be refrigerated and mine was being stored in the liquor cabinet. For a while. Also, for à drink that is all fortified wines I probably should have gone with a more nuanced vermouth than Martini Rossi. At least those were being kept in the fridge… These are going down the sink, and getting replaced with Vieux Carrés
White Manhattan

1 1/2 new make whiskey
1/2 white vermouth
1/2 Benedictine
3 dash orange bitters

Oh man, this is like nothing I’ve ever had before. New make whiskey is not aged, generally higher proof and full of “hogo” - that intense taste you get from 150 white rum and cachacha. I’m using Toronto Distillery’s Organic Wheat Whiskey and Martini Rossi (no Dolin at the LC). Def not an every day drink, but very good. In other news, Jean Grea needs to get her new web show mixed properly.
Vieux Carré

French for Old Square, this is a classic New Orleans drink

3/4 oz Cognac
3/4 oz Rye whiskey
3/4 oz red vermouth
2 bar spoons Benedictine
1-2 dash peychauds bitters
1-2 dash angostura bitters

I subbed the bitters for dale degroffs bitters (as per his recommend). But I think I dumped too much Benedictine in the drink. I’ll have to give this another shot - it’s tasty but a bit to herbal.

EDIT:

Made this again with the Benedictine at 1/2 tsp - much better! And éventuellement better using 1 dash angostura and 1 dash peychaud’s as is standard.
Ramos Gin Fizz!

Oh man, so much better with the Old Tom gin instead of Plymouth or London Dry. Complex and balanced, and soooooo smooth and creamy. Still probably wouldn’t want more than one. 

1 1/2 oz Old Tom Gin (Ransom)
3 drops orange blossom water
1/2 lemon
1/2 lime
1/2 oz superfine sugar (I used simple syrup)
1 egg white
-
1 oz club soda

Shake all together save the soda with crushed ice  very hard for 1 minute. Add soda and stir.
The Martinez:

Subtle, sophisticated, wonderful. 

2 oz red vermouth (Dolin)
1 oz Old Tom gin (Ransom- good luck finding another brand)
2 dash maraschino liqueur (luxardo)
1 dash bitters (bokers)
Buck and Breck!

From Wonderich, this is a new one for me and it is outstanding. The cognac (Martell, VSOP) really blends with the champers (Frexinet, my go to cheap champagne cocktail), the bitters and absinthe make for a nice and not at all overwhelming finish. I can’t remember the last time I drank something that was both complex and so very drinkable. This makes for an excellent addition to the What-to-do-with-leftover-champers problem. Provided you happen to have a decent cognac, absinthe and bitters on hand. Fair warning, as with all drinks that combine liquor and champagne, a few Buck and Breck’s will quickly lead to all manner of shenanigans. 

1 1/2 oz champagne
2 dash bitters
1 dash absinthe

Take a an 8 oz glass, fill it with cold water and rinse out. Fill glass with sugar and empty, leaving the inside of the glass lightly frosted. Add cognac, absinthe and bitters, the pour champagne on top. Smile.
French-75!

This is the best drink to drop at party when there’s champagne that no one knows what to do with. Sure, everybody had a half a glass for that toast and now you’ve got a crapload of medium grade champers to offload - just make a French 75. Of all the champagne cocktails this is the most robust. Basically if you toss some gin or cognac, some lemon and some sugar into a glass of champagne, you’ve got a French 75. For a tasty one, try this:

2 oz gin or cognac
2 tsp super fine sugar (not powdered sugar, substitute with 1/2oz simple syrup)
1/2 oz lemon juice

Shake ingredients over ice, strin into champagne flute or cocktails glass and top with 3-5 oz of brut champagne. Notes, this drink is named after the heaviest piece of artillery from the great war for a reason. Apply with caution.
Dubonnet Cocktail!

This is my lazy drink. When I don’t feel like squeezing a lemon, or dirtying the Boston shaker, or um, I dunno, remembering more than one measurement (seriously, craft bartendng isn’t all that hard) I make this. Like me it’s easy, classy and staves off scurvy. 
I started making this from Degroff’s recipe, decided that based on the vintage of the drink, crushed ice would be better than cubes, and than read about adding a dash of orange bitters in Boozehound, which seemed like a good idea. And it was.  
The Dubonnet Cocktail is an excellent sipping drink good anytime of the years, and while it seems more appropos as a digestif, it wouldn’t be out of place before dinner either. As for taste, imagine a less rich port, only wearing big boy pants. I’m considering having a second one. 

1 oz gin (Boker’s)
1 oz Dubonnet
Dash orange bitters (Reagan’s)

Build gin and Dubonnet in glass filled with crushed ice (cubes are ok) add dash of bitters and stir until cold.