Ricard Floridian

Alright. It's not Christmas anymore and this Florida-themed drink is neither a holiday treat, nor a tropical cocktail. It is a perfect example of a drink not knowing what it is. I do know, however, that it was surprisingly refreshing on crushed ice, and I can see what the bartender was thinking. This is an easy way to get tourists to try pastis in a refreshing and exotic mix.

Ricard is a strong anise and licorice spirit with a caramel color. When you add water to it, the herbs express out in a hazy cloud like absinthe. This pairs well with the boldly red Creme de Noyaux by Tempus Fugit. This is a peach pit and almond liqueur that adds a nutty sweetness to balance the bitter herbs and grapefruit in this drink. You can use amaretto or orgeat as a substitute, but you lose the effect of the bright color.

• 1 1/2 oz. Ricard
• 1 tsp. Creme de Noyaux
• 4 oz. grapefruit juice

Combine all ingredients with cracked ice in a shaker or blender. Shake or blend briefly and pour into a chilled double Old Fashioned glass. 

Old Pal

I know I've done the Old Pal cocktail before, but it was using different ingredients than the typical recipe: rye, Campari and sweet vermouth. This recipe in the New York Bartender's Guide is especially rich when it is made with Copper Fox rye with it's apple wood smoke.

The old recipe really hits you with almost a double dose of liquor with a full measure of Campari, that brilliant red and bitter Italian aperitif. It's not exactly a holiday cocktail, but it is more enjoyable in the winter months when richness seems to hold back the cold weather.

• 2 oz. rye (Copper Fox used)
• 1 1/2 oz. Campari
• 1 oz. sweet vermouth (Punt E Mes used)

 Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass.