Americano

Supposedly created by an Italian bartender hoping to create an American style cocktail, this makes for a refreshing summertime treat.

• 1 1/2 oz. Campari
• 1 1/2 oz. sweet vermouth
• 2 oz. club soda

Build in an ice-filled highball glass and garnish with an orange twist.

Corpse Reviver #1

As of 26 January 2007, we have never actually had this cocktail, but since I included the Corpse Reviver #2, I thought we should include this as well for the sake of completeness.

• 2 oz. applejack
• 3/4 oz. sweet vermouth
• 3/4 oz. brandy

Stir and strain into a chilled cocktail glass.

Duplex

From The Old Waldorf-Astoria Bar Book, this is another light and refreshing cocktail.

• 1 1/2 oz. sweet vermouth
• 1 1/2 oz. dry vermouth
• 2 dashes orange bitters

Build over ice in a rocks glass.

Calvados Cocktail

We bought a small bottle of Calvados for use in making a sauce for duck breasts. Since the recipe only called for 2 tablespoons, there was plenty left over to make cocktails!

• 1 1/2 oz. Calvados
• 1 oz. orange juice
• 1/4 oz. Cointreau
• 1 dash orange bitters

Shake with ice and strain into a chilled cocktail glass.

Ante Cocktail

Number two in the "Hey, we have a bottle of Calvados!" series. It turned out to be a very smooth cocktail. Recommended for people looking for a slightly sweeter drink.

• 1 1/4 oz. Calvados
• 1/2 oz. Dubonnet
• 1/4 oz. Cointreau
• 1 dash Angostura bitters

Stir with ice and strain into a chilled cocktail glass.

Embassy Cocktail

This was created at the Embassy Club in Hollywood back in 1930. We made it with dark rum, and that seemed to work fairly well.

• 3/4 oz. cognac
• 3/4oz. rum
• 3/4 oz. Cointreau
• 1/2 oz. lime juice
• 1 dash Angostura bitters

Shake with ice and strain into a chilled cocktail glass. Garnish with a piece of lime.

Sloe Gin Fizz

We made this with Plymouth Sloe Gin, a proper sloe gin made with actual sloeberries.

• 1 1/2 oz. sloe gin
• 1/2 oz. gin
• 3/4 oz. lemon juice
• 3/4 oz. simple syrup

Mix over ice in a glass. Add a splash of club soda and serve.