• 1 oz. Rye Whiskey
• 1 oz. Cognac
• 1 oz. Carpano Sweet Vermouth
• .5 oz. Benedictine (for less sweetness, use only a barspoon)
• Dash Angostura Bitters
• Dash Peychaud’s Bitters

Combine all ingredients to a mixing glass and stir.

Strain into a nice coupe glass and garnish with a lemon twist.

Photo by Camilo Rios, Kanon Vodka

The ladies of the Drink Me staff are big Man Repeller fans, so it’s only natural that we’re going to feature a cocktail inspired by the woman herself.

Just like the sartorial meaning of ‘man repellant,’ this one’s a big, pink, fruity, stylish doozy. Please note: you must wear an arm party and/or a mullet dress in order to do it right.

1.5 oz Kanon Organic Vodka
1/2 oz Triple Sec
1/2 oz of freshly squeezed lemon juice
1 oz fresh pear juice
1 oz fresh cranberry juice

Combine ingredients in a shaker filled with ice. Shake and strain into a chilled martini glass. Garnish with a lemon twist and cherry.

• 1.5 oz Brandy
• .75 oz Combier
• .75 oz lemon juice
• .25 oz Maraschino Liqueur (not the sweet red stuff!)
• Dash or two of Peychaud’s Bitters

Moisten the outside of an egg coupe, crusta glass or any other receptacle that you wish, and rim with superfine sugar, making sure not to get any inside the glass.

Add the ingredients and cracked ice to your shaker. Shake and double strain into your sugar rimmed glass. Garnish with the peel of a lemon lining the inner rim of your glass.

Admire and enjoy!

• 1.5 oz Pisco (I like using Torontel or Acholado)
• .75 oz Simple Syrup
• .5 oz lime juice
• .5 oz lemon juice
• 1/2 of an egg white
• Angostura bitters as a garnish

Combine all of the ingredients except bitters in your shaker.  Dry shake (without ice) for about 8-10 seconds to work up the egg white.  Add ice and shake for another 8-10 seconds.

Double strain your efforts into a glass of your choosing and garnish with a few small drops of Angostura and enjoy!

• 1ounce Irish Whiskey (Pearson suggests Bushmills Black Bush)
• ½ ounce Grand Marnier
• ¾ ounce Spiced Honey**
• 4oz Freshly Brewed Rooibos Tea

Stir together all ingredients in snifter. Garnish with orange wheel and cinnamon stick.

**To make spiced honey combine:

• 1 cup clover honey
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ancho chile powder
• ¼ teaspoon ground nutmeg
• seeds of one small vanilla pod

Stores covered in fridge for up to 1 month.

Recipe courtesy of Kara Newman, author of Spice and Ice: 60 Tongue-Tingling Cocktails

• 2 oz Bourbon
• 1/2 oz All Spice Dram (Pimento Dram if you can find it)
• 1/2 oz Fresh Lime Juice
• 1/4 oz Simple Syrup
• Dash Angostura Bitters

Combine ingredients in a mixing glass and add ice. Shake and double strain into your desired chalice. Add a twist of lemon (so it actually looks like a yellow tail) and enjoy!

• 1.5 oz London Dry Gin

• .5 oz lemon juice

• .25 oz simple syrup

• 4 oz Champagne

• Lemon Twist for garnish

• 1.5 oz Applejack
• 1 oz Lime juice
• 1/2 oz Grenadine

Combine all ingredients into a cocktail shaker and add ice.  Shake and strain into a fancy cocktail glass.  Garnish with a lime wedge.

Once again use real grenadine from Small Hands if you can’t find any nearby.  You can experiment with Applejacks Bonded as well which is another great spirit with more apple flavor than the original Applejack.

• 1.5 oz Rye
• 1 oz Dry Vermouth
• 3/4 oz lemon juice
• 3/4 oz Grenadine

Combine all ingredients into a cocktail shaker and add ice.  Shake and strain into a fancy martini glass and garnish with a lemon twist.

Note:  Make sure you don’t use the syrupy grenadine.  Pomegranite-based grenadine is what is meant for this cocktail.  There’s plenty of recipes online, but Small Hands sells some great syrups too.

• 1/2 oz Gin
• 1/2 oz Grand Marnier (substitute Orange Curacao for a “Curled” version)
• 1/2 oz Sweet Vermouth
• 1/2 oz Dry Vermouth
• 1/2 oz Orange Juice
• Dash of Orange bitters

Add all ingredients into a cocktail shaker and add cracked ice.  Shake and strain into a cocktail glass and garnish with an orange twist.