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Few summer drinks are as refreshing — or as requested.Just be sure to use 100% agave tequila and skip overly sweet triple sec for smoother agave syrup. As old-school as it gets, the Manhattan is an ideal showcase for your favorite whiskey. sweet vermouth 3 dash Angostura Bitters 1 cherry Directions: Stir & strain into a coupe cocktail glass.Stir with ice and strain into a chilled, Vieux Pontarlier Absinthe-rinsed rocks glass. You’re cringing, but if you have lady friends, you’ll be called upon to make this sweet-and-tart drink on occasion. “The keys to a great mint julep are a proper julep cup (preferably silver), cold crushed ice, lively mint and the finest overproof bourbon you can afford to mix with,” he writes. This classic cocktail is an excellent showcase for quality scotch in the event that someone in your party doesn’t have the palate to drink it straight.Don’t get cute with it — go with this straightforward recipe from the International Bartenders Association. Ingredients: 2.5 oz bourbon 0.5 oz simple syrup 8 mint leaves Directions: In a chilled julep cup, muddle the mint and syrup, then add the bourbon and top with pebble ice. (Drambuie is, after all, scotch-based liqueur.) You can also use bourbon, a smoky whiskey or mezcal if that’s to your taste.According to a bartender at London’s Savoy Hotel, where Sinatra sometimes stayed, his drink was the martini — specifically, gin and vermouth over ice. At the very least, it’ll be an impressive anecdote as you’re shaking them up.

Ingredients: 1 ounce gin 1 ounce Campari 3/4 ounce vermouth Cinzano rosso Orange twist Directions: Pour gin, Campari and vermouth into a double rocks glass with ice. , this mashup of a dry gin martini and a Manhattan will please any fan of both. This summer refresher couldn’t be easier to make — or more crowd-pleasing.Twist the lemon peel over the drink, then drop it in. Whiskey combined with muddled sugar, bitters and water, the Old Fashioned is so named because it was one of the very first whiskey cocktails.: Ingredients: Gin Dry vermouth to taste: • 4 parts gin to 1 part vermouth is a medium dry martini • 6 to 1 is dry • 8 to 1 is very dry • 12 to 1 is an arid martini Directions: Shake or stir, with cracked ice. Its origin is traceable, anecdotally, to the early 19th century, and a recipe can be found in the awesomely titled 1862 book . Ingredients: 1 teaspoon white granulated sugar 2 dashes Angustora Bitters 2 dashes orange bitters 4 ounces rye whiskey Orange twist, for garnish Directions: Add the sugar and bitters to the bottom of a rocks glass, then muddle them together with the end of a wooden spoon.The cream should be “plopping consistency” and must be fresh.The Negroni was created by Count Camillo Negroni as a hangover cure right after World War I.

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