What are we pouring tonight?

Flatiron Lounge, New York (c. 2010)

2 oz Rye whiskey, 0.5 oz Fernet-Branca, 0.5 oz Bénédictine, 1 tsp Maraschino liqueur

Ivan Radulovic, Macao Trading Co., New York

1.5 oz Pisco, 0.5 oz Crema de mezcal, 0.5 oz Lime juice, 1 oz Pineapple juice, 2 tsp Allspice dram, 2 tsp Agave syrup

Classic (New York, 1938)

1.5 oz Vodka, 0.5 oz Bénédictine, 1 dash Angostura bitters

Sam Ross, Attaboy, New York

1 oz Bourbon, 1 oz Fernet-Branca, 0.75 oz Lemon juice, 0.5 oz Rich simple syrup

Devon Espinosa, Djinn, Santa Barbara (2023)

2 oz Blanco tequila, 0.5 oz Crème de violette, 0.5 oz Orgeat, 0.75 oz Lime juice, 0.25 oz Maraschino liqueur, 2 dashes Habanero bitters

Pete Kendall, Match Bar, London (2006)

2 slices Fresh ginger, 2 oz Bourbon, 0.75 oz Orange juice, 0.75 oz Lemon juice, 0.5 oz Maple syrup

Todd Crummy, Chicago

1.5 oz Old Tom gin, 0.5 oz Gentian liqueur, 0.5 oz Cocchi Americano, 0.5 oz Rhubarb bitters

Thi Nguyen, Moon Rabbit, Washington, DC (2024)

2 oz Toasted rice-infused rye, 0.25 oz Pandan syrup, 2 dashes Angostura bitters

Peter Altenburg, Copenhagen (2023)

5 oz &thesea batch, Sparkling water, to top

Jordan Valls, Palomar, Portland, Oregon (2024)

2 oz Dos leches, 1 Whole egg, 0.75 oz Coffee liqueur, 0.75 oz Coconut masala syrup, 0.5 oz Aged Jamaican rum, 0.5 oz Brandy, 1 heaping cup Pebble ice

Nick Brown, The Spaniard, New York

2 oz Rye whiskey, 0.75 oz Orgeat, 0.75 oz Pineapple juice, 0.75 oz Lemon juice, 6 to 10 dashes Angostura bitters

Sam Ross, Milk & Honey, New York (2009)

3 slices Cucumber, 2 oz Rye whiskey, 0.5 oz Dry vermouth, 0.5 oz Amaro Montenegro

Molly Gajdosik, Gigantic, Easthampton, Massachusetts (2025)

1.5 oz Mezcal, 1.2 oz Passion fruit purée, 0.3 oz Rich simple syrup, 1.5 oz Coconut matcha, 0.75 oz Lime juice, 0.5 oz Coconut rum, 0.5 oz Cream of coconut, 1 barspoon Agave nectar

John G. Martin and Jack Morgan, Cock 'n' Bull, Los Angeles (1941)

2 oz Vodka, 0.5 oz Lime juice, 4 oz Ginger beer

Dick Bradsell, Fred's Club, London (1984)

2 oz Gin, 1 oz Lemon juice, 0.5 oz Simple syrup, 0.5 oz Crème de mûre

JR Mocanu, Public Parking, Madison, Wisconsin (2024)

1.5 oz Gin, 1 oz Sweet vermouth, 0.5 oz Campari, 2 dashes Orange bitters

Jim Meehan, Chef's Club, Aspen (2012)

1.5 oz Gin, 0.75 oz Grapefruit juice, 0.5 oz Campari, 2 tsp Elderflower liqueur

Classic (colonial-era tavern drink, 1600s)

2 oz Brandy (or whiskey, gin or rum), 0.5 oz Rich simple syrup, 1 Whole egg

Patrick Gavin Duffy, The Official Mixer's Manual (1934)

1.5 oz Rye whiskey, 2 oz Grapefruit juice, 0.5 oz Grenadine, 6 drops Grapefruit bitters, Pinch Salt

Shelby Abell, Martha My Dear, Nashville (2026)

1.5 oz Blanco tequila, 0.75 oz Lemon juice, 2 tsp Ginger syrup, 0.25 oz Gentian liqueur, 0.25 oz Elderflower liqueur

Joaquín Simó, Pouring Ribbons, New York (2014)

1 oz Mezcal, 1 oz Cream sherry, 1 oz Rabarbaro, 2 dashes Mole bitters

FAM Bar, London (2018, in memory of Mark Ridgwell)

0.75 oz Bourbon, 0.75 oz Rye whiskey, 1 oz Sweet vermouth, 1 tsp Crème de mûre, 1 dash Angostura bitters, 1 dash Orange bitters

Harry Johnson, New and Improved Bartender's Manual (1888)

2 oz Cognac, 0.25 oz Orange curaçao, 1 tsp Pineapple syrup, 0.5 tsp Maraschino liqueur, 1 tsp Water, 8 drops Aromatic bitters

Tatiana Flores, Lima

2 oz Acholado pisco, 1.5 oz Pink grapefruit juice, 0.5 oz Cinnamon demerara syrup, 0.25 oz Lime juice