Recipe Collections

Eight drinks on eight bottles from six Italian houses: Varnelli's Dell'Erborista and Sibilla, Cappelletti's Pasubio and Americano Rosso, and one each from Montenegro, Meletti, Nardini and Tosolini.

Eight drinks whose creator is known by name: Sam Ross's Penicillin, Phil Ward's Oaxaca Old Fashioned and Audrey Saunders's Gin Gin Mule, plus five made at working bars — The Violet Hour in Chicago, Amor y Amargo and The Dead Rabbit in New York, the Portobello Star in London and Empire State South in Atlanta.

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.

Four New Orleans drinks: the Sazerac and the Vieux Carré, both on Peychaud's, Joseph Santini's Brandy Crusta, and La Louisiane, which takes Peychaud's and absinthe together.

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, Amaro Nonino and lemon.

Eight drinks on eight bottles from six Italian houses: Varnelli's Dell'Erborista and Sibilla, Cappelletti's Pasubio and Americano Rosso, and one each from Montenegro, Meletti, Nardini and Tosolini.

Eight drinks whose creator is known by name: Sam Ross's Penicillin, Phil Ward's Oaxaca Old Fashioned and Audrey Saunders's Gin Gin Mule, plus five made at working bars — The Violet Hour in Chicago, Amor y Amargo and The Dead Rabbit in New York, the Portobello Star in London and Empire State South in Atlanta.

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 with a French thread: Suze in the spritz and in Wayne Collins' White Negroni, cognac in the Vieux Carré, the Champagne Cocktail's bitters-soaked sugar cube, and the Boulevardier, made in 1920s Paris.

Two drinks on herbal bitters from the Frisian north of the Netherlands: 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 with Italian bitter liqueurs.

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.

Coffee and the bitter bottle: cocktails that carry an evening from dinner through to a nightcap.

Ten drinks, and the bitter ingredient does a different job from one to the next. In the Old Fashioned and the Manhattan it is a seasoning, a couple of dashes to sharpen the spirit. In the Negroni and the Boulevardier it carries the drink. In the Sazerac it sets the flavour the rest of the drink is built around, with rye and absinthe behind it. In the Trinidad Sour it is the base spirit itself. Four jobs, one kind of ingredient.

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.

Five recipes to eat rather than drink.

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

Eleven drinks with no alcohol in them.