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.
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.
The Southside!

I always expect the southside to taste like a  distant second to the mojito because they’re practically the same and the mojito is practically perfect. And while not quite in the same league, a Southside is still very, very tasty. This is a Degroff recipe so it’s sweet and tart, and the gin is an equal partner! in fact some might say it takes a back seat to the other ingredients. While not as complex or sophisticaed as Wonderich’s recipes ,Degroff’s are always very, very drinkable. So, no surprises here. 

1 1/2 oz gin
3/4 lemon juic
1 oz simple syrup (1-1)
7/9 mint leaves
Club soda

Muddle mint leaves gently in the syrup. Add rest of ingredients, shake and strain into Collins glass half filled with ice, using both a Hawthorne and julep strainer. Add 2oz of club soda on top and stir gently. Garnish with mint sprig.
The Silver Fizz!

Both Wonderich and Degroff have a recipe for this and though they use same ingredients they are very different.  I’ve made W’s tonight and it’s much drier compared to D’s. This drink was, back in the proverbial day, the go to hangover helper and I can see why. It’s light, refreshing and goes down quickly. I found the soda to be a bit overpowering, next go round I’d probably only splash a couple of ounces in, this go round had 3-4 oz of soda. I guessing that’s because the glasses I used are 10 oz instead of 6-8 oz glasses. Still. Pretty tasty. 

2 oz gin
1/2 oz lemon
1 1/2 tsp simple syrup 2-1
1/2 egg yolk

Shake together very hard with fine ice, strain into a 6/8 oz chilled glass and top with cold club soda or seltzer.
Paperol!

Taking a bait of a break from th double Ds tonight,with a drink from Goncalo de Sousa. My partner in crime picked up a bottle of Aperol so I took mister de Sousa’s Paperol for a test drive. The predominant spirit in this drink is Aperol, which has aptly been described as “Campari with training wheels”. It’s a sweet, low proof (11%) digestif with a very forward orange flavor and some of the characteristic bitterness of Campari. Similarly, the Paperol is like a Negroni with training wheels - not nearly as strong or as bitter, but still nuanced. Like the Negroni, this drink is an ideal midday before meal appertif, though it’s lower proof makes it less likely to inspire dinner shenanigans. 

1 1/2 oz Aperol
1/2 oz gin
2 tsp Cointreau
1/2 oz lime

Shake with ice and strain into chilled martinit glass. Garnish with orange twist.