• 2 parts rye
• 1 part scotch
• juice of 1 lemon
• 1 dash angostura bitters
• 1 tsp saltwater

Stir together with ice, serve in a lowball. Based on a cocktail at Water and Wall in Virginia

2 ounces rye whiskey
½ ounce Benedictine (see note above)
½ ounce fresh juice from 1 lemon

Fill a cocktail shaker with ice. Add rye, Benedictine, and lemon juice. Shake until well chilled, about 15 seconds. Strain into cocktail glass and serve.

Some history: http://www.nytimes.com/2010/10/29/dining/29tipsy.html

2 tablespoons apple brandy (such as Calvados or Laird's)
2 tablespoons bourbon
2 tablespoons fresh apple cider
1 tablespoon fresh lemon juice
1 dash of Angostura bitters
Dried or fresh apple slice (optional)

Fill a cocktail shaker with ice. Add 1 tablespoon thyme simple syrup, apple brandy, and next 4 ingredients. Shake cocktail vigorously 10-15 times and strain into a chilled Martini glass. Garnish with apple slice, if desired.

Thyme Syrup
1/2 cup sugar
15 sprigs thyme

This rather complicated drink nonetheless is amazingly tasty. Would be great as a "foam" on top of a G&T.

2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce fresh lime juice
1/2 ounce simple syrup
1 egg white
1 ounce heavy cream
1 dash orange bitters or 1/2 teaspoon orange flower water (A. Monteux in a little blue bottle comes recommended)
about 2 ounces of seltzer (optional)

Put your serving glass and the bottle of your whipped cream maker in the freezer to chill.

2 oz Gin
¾ oz fresh lemon juice
¾ oz honey syrup (use equal parts honey and warm water)

Shake ingredients together with ice, strain into a chilled coup or lowball, garnish with a twist of lemon

The honey and lemon were originally meant to mask the funk of this prohibition-era, bathtub-gin cocktail, but it turns out they're also just good ideas. More history: http://www.pbs.org/food/recipes/bees-knees-cocktail/

From Food&Wine, a cocktail recipe to help get rid of some of those leftover fennel fronds (http://www.foodandwine.com/recipes/campari-fennel-aperitif). I've modified it to sub out sparkling wine for Lillet Blanc (or dry vermouth) and soda water.

Handful of fennel fronds, plus 1 small sprig for garnish
3 lemon wheels plus juice of half a lemon
1.5 ounces Lillet Blanc
1.5 ounce Campari

In a cocktail shaker, combine the fennel fronds with the lemon wheels, Lillet blanc, Campari and lemon juice. Muddle well, 20-30 times.

Add ice and shake well.

A New York Sour:

• 2 parts rye
• 1 part lemon juice
• 1/2 part simple syrup or agave syrup
• 1 part wine

Shake rye, lemon and syrup until will chilled, strain into a lowball with ice. Pour wine on top over a spoon to float it.

Via http://www.bonappetit.com/recipes/2013/04/the-new-york-sour

This combines the floral tartness of a sidecar with the sweetness of cherries.

2 parts Rye
1 part Cointreau
a few dashes orange bitters
a few dashes cherry bitters
a teaspoon of cherry syrup

Shake with ice, serve up in a cocktail glass garnished with a maraschino cherry and an orange slice.

Drop one drop of peychaud's bitters on top for a "cherry blossom" effect

3 ounces rye
1 ounce grenadine, or passion fruit syrup
1 ounce lemon juice
orange bitters
peychaud's
1 teaspoon superfine sugar

Combine in a shaker with ice:

The juice of 1/2 orange
The juice of 1/2 lime
The juice of a lemon

half oz of brandy
sweet syrup to taste

Add a nice fruit-forward red wine (jammy cabernet blends work well)

Shake to chill, serve in a margarita glass with plain soda or ginger ale, garnish with orange and lemon slices plus berries and mint sprigs

3 parts applejack brandy
2 parts lemon or lime juice
2 dashes grenadine

Traditionally shaken into a chilled glass, garnished with a cherry or an apple slice, and served straight up.

DC Trivia, via Wikipedia:

Mix equal parts lemonade (or lemon juice and simple syrup) with Sweet Tea Vodka (we prefer Firefly), serve over ice in a low tumbler rimmed with sugar. Garnish with lemon.

3 parts Bourbon whiskey
2 parts fresh lemon juice
1 part egg white (optional)
dash simple syrup or molasses/sorghum

Shake with ice. Strain into ice-filled old-fashioned glass rimmed with sugar and serve on the rocks.

Garnish with maraschino cherry and orange slice