H and H cocktail- 2 oz gin, 1 oz Cocchi Americano, 3 dash Curacao

H and H Cocktail:

2 oz. Gin (No. 209)
1 oz. Kina Lillet (Cocchi Americano)
3 Dash Curacao (Patron Citronge)
Dash homemade orange bitters (optional)

Stir with ice. Strain into chilled cocktail glass.

This martini style cocktail can be found in The Savoy Cocktail book though it's name may remain a mystery. Erik Ellestad has his own guesses which can be found on his excellent blog where he is currently drinking through the entire Savoy Cocktail Book. The resulting cocktail is dry and only slightly sweet. Wonderful vessel for highlighting the botanicals of the gin, with a clean, strong juniper finish. This gin heavy cocktail will certainly not be for everyone but for adventerous classic martini sippers (particularly those with a penchant for Cocchi Americano) it will be a delicious, while not overly drastic departure from the norm.

Pegu Club- 2 oz gin, .75 oz orange liqueur, .5 oz lime juice, 2 dash Angostura bitters

Pegu Club:

2 oz. gin (Hendrick's)
.75 oz. Orange Liqueur (Patron Citronge)
.5 oz lime juice
2 dash Angostura bitters
Lime slice garnish (optional)

Shake over ice. Double-strain into chilled cocktail glass.

This is an excellent classic cocktail for those who enjoy sours, but are not yet sold on gin. Hendrick's in particular is a great entry gin for the juniper timid. Its rose and cucumber infusion render it more accessible for gin newcomers, coupled with the sweetness of the Citronage and the tart lime juice, and followed by a warm-spice finish makes for an very well balanced drink. This is a fun cocktail to experiment with different gins to find your favorite version. Robert Hess has a great video and short history on the Pegu Club on the Small Screen Network here.

Bonal and Rye-@cocktailchron #Dalva Bartender Todd Smith

Bonal and Rye:

2 ounces rye whiskey (Old Overholt)
1 ounce Bonal Gentiane-Quina
1/2 ounce Cointreau (Patron Citronge)
2 dashes orange bitters (homemade)
1 dash Angostura bitters
Orange twist, for garnish

This cocktail came our way from Paul Clarke's recent article covering the availability of new aperitifs and the creative  new cocktails that have resulted. The nose is predominantly rye and warm spice notes. The sip brings a caramel sweetness as the Bonal and orange liqueur tame the angular spicy notes of the rye. It has a smooth syrupy finish similar to The Kina Cocktail, that gains it's smoothness from the sweet vermouth,which relative to the Bonal, is quite different with the added gentian bitterness not usually present in vermouth as they most often use cinchona (a milder bittering agent). On the subject of bitters, experiment with your bitters levels as they can widely effect the outcome of the cocktail. With this drink I've found it doesn't hurt to be a bit heavy handed with the orange bitters but keep the angostura at a dash as it will quickly overpower the nuances of the Bonal.

The Last Days of Summer- 1.25 oz @10canerum, 1.25 oz. Aperol, .75 oz. lime juice, .5 oz. Citronage..

The Last Days of Summer:

1.25 oz 10 Cane rum
1.25 oz Aperol
3/4 oz. Lime juice
1/2 oz. Citronge
Lemon oils

Shake over ice. Strain.Twist lemon zest oils into cocktails and slide peel around rim of glass.

A farewell to the summer we cherished. Goodbye sun. See you in 6 months.
This cocktail had a strong fruit punch nose. The funkiness of the 10 cane rum followed on the swallow with grapefruit, bitter lime zest notes, and an almost agave-like grassiness reminiscent of Cachaca. Till we meet again summer...