Ink Street

Sometimes it is hard to imagine what a cocktail will taste like until you make it and see what the inventor had in mind. That was the case with the Ink Street. There's so much citrus and no sweetness added with the addition of rye. It sounds gross, but really it is bitter and tart like a kid's sour gummy candy and the rye pops out in the finish as bitter and rough. So it is totally different from more balanced and whiskey forward cocktails that are popular. Don't try making this with a blended whiskey, you will taste nothing but juice if you do.

• 2 oz. lemon juice
• 2 oz. orange juice
• 2 oz. rye

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

Star Daisy

One is tempted to see this as a cross between a Daisy and a Star Cocktail. It does have apple brandy like the Star Cocktail, but there's not much to link it with the Daisy. Another thing not to be fooled by is the potency of this drink. It's not weak, despite the flowery name. It has at least three and a half ounces of liquor in it. It's also bright and citrusy with apple and orange flavors.

• 2 oz. gin
• 1 1/2 oz. apple brandy
• 1/2 tsp. triple sec
• 1 1/2 oz. lemon juice
• 1/2 tsp. sugar syrup

Combine all ingredients in a shaker or blender with ice. Shake or blend until chilled. Pour into a wine goblet.

New York Sour

There's something kind of "holiday" about the New York Sour. It's the only sour with red wine, and it is rich and warming on cold nights. It is not a bourbon drink, so blended whiskey is required. I have my go-to Black Velvet Special Reserve for these occasions. Too bad it is hard to find on the East Coast.

• 2 oz. blended whiskey (Black Velvet Special Reserve used)
• 1 1/2 oz. lemon juice
• 1 tsp. sugar syrup
• 1 tbsp. dry red wine

Combine all ingredients except wine in a shaker with ice. Shake and strain into a sour glass (lowball used) and top with red wine.

Genoa Vodka

This was way better than I expected. Grapefruit and orange flavors predominate with sweet and bitterness interplay. Plus it is refreshing as ever. So one trick I did for this one was fresh squeezed orange juice, which made it sweeter and more bright looking than that harsh store bought juice.

• 2 oz. vodka
• 1 oz. Campari
• 3 oz. fresh squeezed orange juice

Combine all ingredients in a shaker with ice. Shake and pour into a highball glass. (Orange twist optional)

Three Miller Cocktail

I'm not sure what is up with the name of this drink. Three Miler sounds more appropriate for a drink because it is strong and sweet, maybe a pick-me-up after a walk. But three millers as a name for a drink that doesn't include grain alcohol seems misplaced. Still I've never seen such a brilliant red drink since I had that bottle of Dubonnet Rouge and the grenadine actually provided a terrific pomegranate flavor.

• 2 oz. light rum
• 1 oz. brandy
• 1/2 oz. grenadine
• 1/2 oz. lemon juice

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

Third Rail

There's a few drinks that are designed to have a powerful effect on the body, and this one is one of them. "Don't step on/ pee on a third rail," we're always told. That's where the power is channeled. This is a powerful drink with lots of aged oak brandy flavors to keep you interested. I loved that as strong as it was (all 40 proof alcohol, not juices) it was complex and balanced. I also like the moderate amount of absinthe that keeps it from being a brandy bomb.

• 2 oz. apple brandy (Catoctin Creek used)
• 2 oz. brandy
• 1/2 oz. light rum
• 1/4 tsp. Pernod

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

San Juan

A tiki-like hit at a party, the San Juan is a Puerto Rican daiquiri. This would be best prepared in a blender with not too much ice, as that tends to make the drink watery. And besides citrus, there's subtle brandy flavors.

• 2 oz. light rum
• 1 tbsp. brandy (Catoctin Creek 1757 Virginia brandy used)
• 1 1/2 oz. grapefruit 
• 1 tbsp. coconut milk
• 1 tbsp. lime juice

Combine all ingredients except brandy in a blender with ice. Blend until smooth and pour into a wine goblet. Float brandy on top.