60mL rye 30mL amaro (typically Averna) 1-2 dashes orange bitters and/or Angostura bitters Mix all ingredients in a mixing glass or tin. Stir over ice until well chilled. Pour into a coupe or similar glass. Garnish with a maraschino cherry. Wheee… it’s one of these weeks. Extra long. And it’s only Tuesday. That’s the kind…

Mix all ingredients in a shaker tin. If using egg white, dry shake (without ice) first to mix. Add ice to shaker, and shake it up real good. Serve up in a cocktail glass. Do you find yourself with an abundance of Angostura bitters? So much that you don’t know what to do with them?…

How do you like your sazerac, with rye or brandy? Can’t decide? Then perhaps the Vieux Carré((quick pronunciation guide for you: ‘voo car-ray’ or ‘vyoo car-ray’ is the way to go)) is for you. It’s the perfectly well balanced concoction for those who say “Por qué no los dos?” to the previous question. A silky smooth blend reminiscent of a manhattan or a sazerac, that absolutely reminds you of New Orleans.

It’s so delightfully simple. The Milano-Torino or “Mi-To” for short. Equal measures of Campari and sweet red vermouth. It’s a negroni without the gin, or a boulevardier without the whisky, or a sbagliato without the sparkling wine… well, you get the idea. At the core of all of these is a measure of Campari and a measure of sweet vermouth.

Similar to the Manhattan, but named for a neighboring borough in New York, we have the classic, but perhaps less well known beverage, the Brooklyn.