Combine rum, demerara, and bitters in a mixing glass with ice. Stir well and strain into a rocks glass over a large cube of ice. Float apple juice on top. Orange peel garnish.
Created sometime in the 1980’s by Dick Bradsell – a huge influence in modern cocktail culture – the Treacle is strong and sweet in all the right places. There is plenty of discussion on what type of apple juice to use, from fresh pressed to the expensive cloudy stuff – there are even those who advocate for the cheap, clear apple juice from the grocery store shelf. I’ve recently been topping my Treacle with Journeyman’s “Old Country Goodness” apple cider liqueur. The 10% ABV bottled deliciousness drinks like a winter-warmer cider and is a great thing to keep around the bar – plus its spice and strength make for an excellent Treacle.

Alaska
1.5 oz Gin
.5 oz Yellow Chartreuse
.25 oz Amontillado Sherry
1 dash Orange Bitters

Combine all ingredients in a mixing glass with ice. Stir well and strain into a Coup glass. Express Lemon peel and garnish.
A slightly obscure classic cocktail that predates even Harry Craddock’s famous Savoy Cocktail Book, the Alaska is herbaceous, floral, and bracing – a perfect Cocktail to help ease the pain of Winter. A cleaner, more straightforward juniper Gin like Plymouth or Tanqueray works best in this recipe – and while many recipes omit the sherry or leave it out entirely, I’d argue that its sweet nutty complexity is the ingredient that takes this drink from Good to Great.

Combine all ingredients in a mixing glass with ice. Stir well and strain into a Coup or Martini glass. Garnish with a lemon twist.
We could talk all day about Ian Fleming – the man who made this drink, or James Bond – the fictional man who made it famous, but the most interesting thing about this drink is the debate around Lillet in this drink. Long story short, it was originally made with Kina Lillet, an ingredient that no longer exists as it once did. Its modern counterpart, Lillet Blanc, while delicious, lacks the herbal bite of Cinchona bark. This can, however, be found in Cocchi Americano which you should definitely use instead. As with all of these drinks, be careful. This drink is STRONG.

The Herbivore
1.5 oz Genever or Barrel Rested Gin
.75 oz Cardamaro
.25 oz Green Chartreuse
2 dashes Celery Bitters

Combine all ingredients in a mixing glass with ice. Stir well and strain into a Coup glass. Express Lemon peel and garnish.
Created for City House Nashville, Juliet Ceballos wanted to play on the strong malty notes and botanical flavors in Genever that work well with bitter and savory ingredients. The result is a strong stirred and incredibly complex cocktail that screams Winter and Spring in the same breath.

Combine all ingredients in a mixing glass with ice. Stir well and strain into a rocks glass over a large cube of ice. Express Orange peel and garnish.
The Negroni’s Bourbon-based little brother – the Boulevardier – isn’t as ubiquitous or as celebrated, but is just as classic. Originally made with equal parts bourbon or rye, Campari, and Sweet Vermouth, this cocktail dates back to before WW2. Now typically seen with a slightly larger measure of the base spirit to match dryer, more modern tastes, this strong, stirred concoction rarely disappoints those looking for a hefty, bitter, and warming drink.