Courtesy of Smitten Kitchen.

1 large egg, ideally pasteurized [see Note]
1 tablespoon plus 1 teaspoon granulated sugar
6 tablespoons rum, brandy, whiskey, or a combination thereof
1/4 teaspoon vanilla (optional)
1/8 teaspoon ground cinnamon (optional)
4 to 6 tablespoons milk
4 to 6 tablespoons heavy cream
Freshly grated nutmeg

Separate your egg, placing the yolk in one bowl or jar and the white in another.

Based on Beuchert's "BITTER BOURBON GIUSSEPE," which advertised "cymar, bourbon, vermut negre, orange bitters, lemon juice":

3 parts Rye
2 parts sweet vermouth
1+ parts lemon juice (to taste)
¾ part aperol
¼ part St. Germain

Orange bitters.
Angostura bitters.

Shake well with ice, strain into a coupe or whiskey glass.

3 parts rye
2 parts aperol
2 parts dry vermouth
orange bitters
1 orange twist

Shake with ice, serve up in a coupe with the twist.

Via http://www.bonappetit.com/recipe/old-pal, modified to use rye and add bitters to counteract the sweetness of switching this to aperol (which I stock) from campari.

Recipe for aging

This, called instead a Lincoln County, is via http://www.bonappetit.com/recipe/lincoln-county ; original recipe by The Bachelor Farmer Marvel Bar in Minneapolis MN
4 1/4 cups 100-proof bourbon
2 1/2 cups Campari
1 2/3 cups Carpano Antica Formula Vermouth

2 oz. bourbon
½ oz. pimento (allspice) dram
¾ oz. fresh lime juice (~1 lime)
¼ oz simple syrup
1 dash Angostura or orange bitters

(Tweak pimento dram and lime juice to taste)

(Can drop the simple syrup and replace bourbon with rum)

(a dash of Benedictine DOM also rounds it out well)

Some history: http://badassdigest.com/2012/09/14/your-guide-to-drinking-this-w...

Equal parts:

Bourbon (or Rye)
Aperol or Campari
Sweet Vermouth

Stir with ice in a lowball, garnish with a cherry or orange slice. Can also be drained into a highball.

1 ounce bourbon or rye
1 ounce grapefruit juice
½ ounce honey syrup (1 part water, 1 part clover honey)

Via http://www.latimesmagazine.com/2009/09/brown-derby-cocktail-marc...

DC's signature drink, the Rickey, is "an airconditioner in a glass" as Columbia Room's Derek Brown puts it, and fiendishly simple.

In a highball with ice, add in:
The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup or an orange syrup)
2-3 oz of rye or bourbon
fill the glass with sparkling mineral water (pellegrino works well)

Enjoy.

• 2 parts rye or bourbon
• 1 part cointreau
• 1 part sweet red vermouth
• 1 part or less lime juice

Shake and strain. Serve in a chilled cocktail glass with an orange twist.

Custom version:
2 oz rye bourbon
1 oz cognac
1 oz vermouth, split between sweet and dry
dash of aromatic bitters
1 maraschino cherry

Instructions

Pour bitters, liquors over ice in mixing glass. Stir and strain into martini glass, garnish with a maraschino cherry.

Dive deep: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/09/21/WI1O...

Joy of Drinking focuses on a simple bourbon or rye manhattan, and adds in peychaud's bitters to the mix, with a
1.5 oz rye, .25oz each sweet and dry vermouth, 2 dashes angostura, 1 dash peychauds.