Recipe Collections

Four modern American drinks. The Trinidad Sour pours an ounce and a half of Angostura as its base; chocolate and black walnut bitters recast the Manhattan and the Old Fashioned; the Paper Plane splits equal parts bourbon, Aperol and Amaro Nonino.

Eight standards across three continents: the Old Fashioned and the Manhattan, the Negroni and the Aperol Spritz, Lima's Pisco Sour, the Rob Roy, the Savoy's Corpse Reviver No. 2 and Detroit's Last Word.

Three New Orleans drinks: the Sazerac and the Vieux Carré, both on Peychaud's, and Joseph Santini's Brandy Crusta.

Four modern American drinks. The Trinidad Sour pours an ounce and a half of Angostura as its base; chocolate and black walnut bitters recast the Manhattan and the Old Fashioned; the Paper Plane splits equal parts bourbon, Aperol and Amaro Nonino.

Three British drinks: the Pimm's Cup, a gin and elderflower London Garden, and the Earl Grey MarTEAni, a gin martini infused with tea.

Two genever drinks: Dutch Courage, with a half ounce of De Kuyper Oranjebitter, and the Amsterdam Flip, shaken with a whole egg and nutmeg.

Five drinks on French bottles: Suze in the spritz and in Wayne Collins' White Negroni, cognac and Peychaud's in the Vieux Carré, sugar and bitters under champagne, and the Boulevardier, made in 1920s Paris.

Two drinks on Frisian herbal liqueurs: a Sonnema Berenburg sour, and Texels Juttertje stirred into hot chocolate.

Three drinks on German bottles: kirsch and chocolate bitters in a Black Forest Old Fashioned, Obstler apple brandy in the Heidelberg Sour, and Jägermeister in a ginger-beer mule.

Eight drinks on Italian bitter liqueurs: Campari in the Negroni and the Americano, Aperol and Cynar in their spritzes, Averna in place of vermouth in the Black Manhattan. The Jungle Bird and the Naked and Famous come from Malaysia and New York.

One drink per season: gin, elderflower and orange bitters in spring, Aperol and lime over soda in summer, rye and apple brandy in autumn, bourbon and cinnamon in winter.

Bittersweet amaro and bitter-liqueur cocktails across the spectrum — a smoky rhubarb spritz, a silky amaro sour, a stirred Black Manhattan. A tour of how Italy's amari and their cousins drink, from the first pour of the evening onward.

Coffee and the bitter bottle, from a hard-shaken Espresso Martini to the after-dinner caffè corretto. Espresso pulled long under Licor 43, a coffee-and-cocoa amaro stirred into the cup, Riga Black Balsam warmed into black coffee, and a cream-topped Irish Coffee — the coffee cocktails that carry an evening from dinner through to a nightcap.

Ten drinks, and the bottle does something different in every one. In the Old Fashioned and the Manhattan it is seasoning, a couple of dashes that sharpen the spirit. In the Negroni and the Boulevardier it is measured in ounces and carries the drink. In the Sazerac it is the note everything else is arranged around. In the Trinidad Sour it is the base spirit itself. One ingredient, four jobs.

The bracing end of the bitter spectrum: minty fernets and dark, herbal digestivi from Milan to Buenos Aires. Long highballs, stirred sippers, and the Argentine Fernet and Coke.

Three rum drinks: Donn Beach's Zombie, the Malaysian Jungle Bird, and a two-rum punch with three dashes of Angostura.