White Manhattan!
Metropole Cocktail
1.5 oz vsop brandy (VS cognac)
1.5 oz French vermouth (Dolin)
2 dashes peychauds
1 dash orange bitters (angostura orange)

Eminently drinkable, but nothing special. Perhaps with a vsop cognac. You can’t tell from the picture, but the drinks is a delightful pink colour - this was what was considered a girly drink, back when sugar wasn’t ubiquitous and drinkers were more…sophisticated.
Just ran out of bourbon halfway through making this so I’m partially substituting with new make…
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)