Hoot Mon

"Hoot Mon" is a Scottish greeting. Kind of like "Hooot, mon. Seh grrrreet to see ye." This was a great drink, too. Like a Rob Roy but sweeter. Here's how to make it.

• 2 oz. scotch
• 1/2 oz. Lillet blanc
• 1/2 oz. sweet vermouth

Combine all ingredients in a shaker full of ice. Shake and strain into a chilled cocktail glass.

Cosmopolitan

• 2 oz. vodka
• 1 oz. triple sec
• 1/2 oz. lime juice
• 1 oz. cranberry juice

Combine ingredients in a shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with a lime wedge.

The trick to getting this drink right is in the balance of vodka and cranberry juice to lime and triple sec. If you change the proportions of lime juice, the triple sec must be altered in kind. The same is the case with the vodka and cranberry. Ideally, a cosmopolitan should be a fruity drink, not a vodka Martini with juice. It should be faintly pink with a lot of lime and orange flavors--more interesting than strong. For a guide to the appropriate color, see the nebula image on the opening scene of Cosmos.

Presto

Another cocktail with orange juice and French liquor. This one has an unappetizing color because of the sweet vermouth and juice. Orange juice is like a double-edged sword. It makes drinks taste great but it can wreak havoc with the color of the drink. I recommend using an orange liqueur like Cointreau and a little lemon juice in place of the orange juice to get beyond this problem. Here's the recipe:

• 2 oz. brandy (Courvoisier V.S. pictured)
• 1 oz. orange juice
• 1 tsp. absinthe
• 1 oz. sweet vermouth

Shake on ice and strain into a chilled cocktail glass. (Cherry garnish optional)

This drink is delicious and evenly balanced between sweet and bitter. Very aromatic with just a touch of liquorish flavor from the absinthe, which comes across as maraschino in the orange juice. Just a rich and sweet cocktail that pleases the taste buds if it offends the eyes.  

Abbey

I really liked this cocktail as a tropical drink. It was light and refreshing and still had a strong kick to it. I could see making it as a tiki in a tall glass with ice. Bitters helped round out the flavor, too. I was afraid it would be too sweet, but it had a certain charm from the Lillet that made it very enjoyable and pretty to look at.

• 1 1/2 oz. gin
• 1 1/2oz. Lillet blanc
• 1 oz. orange juice
• 3-5 dashes of angostura bitters

Combine all ingredients in a shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Garnish with an orange peel and cherry.

International Cocktail

This was a rich, full-bodied cocktail that took me a long time to finish. I had to put it in the freezer to save for later. That may be because 2 ounces of cognac is a hefty pour or it might be because I don't like absinthe very much. Still, it seemed in perfect proportions (which is what the vodka is intended to preserve so as not to be overly flavorful like the Four Score) and it was mighty strong to boot.

• 2 oz. brandy or cognac (Corvoissier V.S. pictured)
• 1/2 oz. absinthe 
• 1/2 oz. triple sec
• 2 tsp. vodka

Combine all ingredients in a shaker full of ice. Shake and strain into a chilled cocktail glass.

Bijou

As promised, here is my own recipe for a Bijou. I have to say that I enjoyed the on-tap version I had at the Iron Gate restaurant better than this one, but that may be because I used green Chartreuse instead of yellow. You be the judge.

• 1 1/2 oz. gin (Old Tom or Plymouth recommended)
• 1 oz. yellow Chartreuse
• 1 oz. sweet vermouth
• dash of orange bitters
• cherry or lemon peel garnish

Combine all ingredients except bitters and garnish in a shaker with ice. Shake vigorously and strain into a chilled cocktail glass. Add bitters and garnish.

Hoopla

  

A pleasant before dinner cocktail, the Hoopla is based on a few ingredients that are very complimentary in equal proportion. Check out what the Hoopla is all about with this recipe!  

• 3/4 oz. cognac
• 3/4 oz. Lillet blanc
• 3/4 oz. lemon juice
• 3/4 oz. triple sec

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Lemon wheel garnish optional.