The Kung Fu Shrimp Cocktail Collection

Sazerac

The original cocktail, or so the story goes. Invented by a New Orleans pharmacist who also created Peychaud's bitters.

Pour a little bit of Ricard (or other absinthe substitute) into a chilled rocks glass. Swirl it around until it coats the side of the glass and discard the extra. Stir the remaining ingredients with ice and strain them into the rinsed glass. Garnish with a lemon twist.

Manhattan

One of the oldest and greatest cocktails, and many would argue that it set the formula (base spirit plus vermouth) for a large number of cocktails that followed (like the Martini). The recipe is simple, which leaves it open to a fair bit of interpretation and experimentation with ingredients. The classic way to make this is to use rye, though many choose bourbon instead. The exact ratio of whiskey to vermouth may change depending on the whiskey you choose. DO NOT neglect the bitters! We find the best combination to be Rittenhouse Rye with either Carpano Antica or Cinzano vermouth.

Stir (that word is S-T-I-R, not S-H-A-K-E) with cracked ice and strain into a chilled cocktail glass. The classic garnish is a maraschino cherry.

The Brooklyn Social

Created at The Brooklyn Social Club in Carroll Gardens, Brooklyn. Technically, it's just called a Brooklyn, but I add the "Social" to distinguish it from older recipes of the same name.

Stir and strain into a chilled cocktail glass. Garnish with a flamed orange peel.

The Typographer *

Our first cocktail invention, created in honor of our friend Neil Russo and known informally as the Bitter Art Director. Inspired by the Manhattan, the Brooklyn Social, and the Sazerac.

Stir and strain into a chilled cocktail glass that has been rinsed out with Ricard (see directions for the Sazerac). Garnish with a twist of lemon.

Scofflaw Cocktail

It seems the word scofflaw originated as a term to describe people who flaunted Prohibition. Naturally, a drink was created in honor of the new term.

Shake and strain into a chilled cocktail glass.

Oriental Cocktail

An excellent recipe from the early 20th century.

Shake and strain into a chilled cocktail glass.

James Joyce Cocktail

Gary Regan's variation on the Oriental.

Shake and strain into a chilled cocktail glass. Enjoy in a stately, plump manner.

Waldorf

A slight variation on the Manhattan, from the Old Waldorf-Astoria Bar.

Pour the Ricard into the mixing glass and swirl it around to coat the sides. Discard the excess. Add the remaining ingredients over ice, stir and strain into a chilled cocktail glass.

Ward Eight

Created in honor of the 1898 state congressional election of a member of one of Boston's political machines. Years later, Martin Lomasney, the gentleman being honored, ironically became a Prohibitionist.

Shake and strain into an old-fashioned glass. Garnish with an orange slice and a cherry.

Bensonhurst Cocktail

Our take on a Pegu Club creation, which they describe as a drink which will "make you feel like a tough guy."

Stir and strain into a chilled cocktail glass. Drink up. Do you feel like a tough guy now?

Orange County

Another variation on the Manhattan from the Pegu Club.

Stir and strain into a chilled cocktail glass. Garnish with a flamed orange peel.

The Manhattanite

A slightly sweeter variation on the Manhattan by our friend Neil Russo. He doubles this recipe for a single drink, but then he uses much larger cocktail glasses than we do.

Stir and strain into a chilled cocktail glass. You may garnish with a cherry if you are so inclined.

Dubliner

Created by Gary Regan.

Stir with ice and strain into a chilled cocktail glass. Regan suggests a green maraschino cherry for the garnish.

Ink Street

A drink combining the medicinal powers of whiskey and citrus.

Shake with ice and strain into a chilled cocktail glass.

Blackthorne

Really, this is nothing more than a variation on the Manhattan, where Irish whiskey replaces the rye, but the splash of absinthe gives it a rather distinct character.

Stir with ice and strain into a chilled cocktail glass.

Commodore Cocktail

It used to be that a commodore was the U.S. Navy equivalent of a one-star general (or brigadier general). No longer! That rank is now known as a "rear admiral (lower half)", which doesn't sound anywhere near as fun.

Shake and strain into a chilled cocktal glass.

New York

It really wasn't sufficient that there are already cocktails called Manhattan, Bronx, and Brooklyn. The city itself needed its own drink, apparently.

Shake and strain into a chilled cocktail glass. Garnish with lemon and orange twists.

Boulevardier

This is a distant relative of the Negroni, but with whiskey as a base spirit instead of gin. Discovered at The Cocktail Chronicles, which is becoming one of my favorite blogs.

Stir with ice and strain into a chilled cocktail glass. Garnish with a cherry or lemon twist if you are so moved.

Rob Roy

It's like a Manhattan, but with scotch whisky. Use the blended variety - our favorite is White Horse.

Stir with ice and strain into a chilled cocktail glass.

New Pal

In essence, this is a Negroni with rye as the base spirit in place of gin. A dash of Peychaud's bitters and pastis smooths it out quite nicely.

Stir with ice and strain into a chilled cocktail glass. Garnish with a flamed orange peel.

Hole In One

Not bad, though not a favorite. Ultimately lacking any real distinguishing character, it tastes exactly like the ingredients, and I mean that quite literally (and dully).

Shake with ice and strain into a chilled cocktail glass.