American Cocktail Renaissance: The Recipes

Our March 3, 2016 episode on the bubbling rise of craft cocktails in the American bar scene includes a few on-air tastings — and the recipes for those drinks are right here!

East India Cocktail

2 ounces (60 ml) brandy

1/2 ounce (15 ml) orange curacao

1/2 teaspoon (15 ml) maraschino liqueur

1 1/2 ounces (45 ml) fresh pineapple juice

dash of a Angostura bitters

freshly grated nutmeg, for garnish

Stir well with ice and strain into a chilled coupe glass.

Mint Julep

2 ounces (60 ml) bourbon

1/2 ounce (15 ml) simple syrup

6 mint leaves, plus sprig for garnish

Muddle mint and simple syrup in a rocks glass or silver julep cup. Top with crushed or shaved ice. Pour the bourbon over the top, and stir until the cup frosts. Garnish with a sprig of mint and serve with a straw.

Switchel, Or Haymaker's Punch

6 cups (1 1/2 L) cold water

2 tablespoons (30 ml) ginger root, grated

1/2 cup (120 ml) maple syrup

1/4 cup (60 ml) molasses

1/14 cup (60 ml) apple cider vinegar

1 1/2 ounces (45 ml) fresh lemon juice

1 lemon, sliced, for garnish 

Combine the ingredients in a pitcher or large jar and let the flavors meld for at least two hours, or overnight. Taste it, in case you need to make any adjustments, then strain before serving. Serve in ice-filled high-ball glasses, garnished with lemon.

(Courtesy "The New Cocktail Hour" by André Darlington and Tenaya Darlington)


2 oz. Ford’s Dry Gin

1 oz. Dolin Dry Vermouth

Dash Regan's Orange Bitters

Stir ingredients and serve up in a Martini glass. Garnish with one olive dropped in the bottom of the glass and in and out lemon.

Bully Boy Daiquiri

2 oz. Bully Boy White Rum

3/4 oz. Fresh Lime Juice

3/4 oz. Simple Syrup

Optional: Dash Peychaud’s Bitters

Shake, serve up in a coupe,

Colleen Bawn

1 oz. Rittenhouse Rye

1 oz. Yellow Chartreuse

1 oz. Benedictine

1 Whole Egg

Dry shake and garnish with nutmeg

(Courtesy Jackson Cannon, of the Hawthrone and Eastern Standard.)

Oaxaca Old Fashioned

2 oz reposado tequila

1/2 oz mezcal

1 barspoon agave syrup

2 dashes mole bitters

2 dashes Angostura bitters

Build in a double rocks glass over 1 large ice cube. Garnish with a flamed orange twist.

Whiskey Sour

2 oz bourbon

3/4 oz lemon juice

3/4 oz simple syrup

1 egg white

Dry shake all the ingredients, then shake again with ice. Double strain into a chilled coupe and garnish with Angostura bitters.

(Courtesy Jenna Rycroft, No. 9 Park)


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