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Cafe de Paris

oz Dipl6me Gin
1/2 oz Meletti Anisette 1 Egg White
1 oz Heavy Cream

In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.

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Death in the Afternoon

Also called the Hemingway or the Hemingway Champagne, is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway.

1 jigger La Muse Verte Absinthe
1 flute Grandial Blanc de Blancs Sparkling Wine

Pour one jigger La Muse Verte Absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Served in a Champagne flute.

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Earthquake

Allegedly invented by Henri Toulouse-Lautrec and, as you might expect, involves absinthe-and thus immediately borrows from that drink's treasurehouse of romance and dangerous allure.

3 parts La Muse Verte Absinthe 3 parts Du Peyrat Cognac

or

3/4 oz La Muse Verte Absinthe 1 oz Dipl6me Dry Gin
1 oz Rebellion Bourbon

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Fernet con Cola

Ratios varry on this depending on what part of Argentina you're from but for the American pallette, usually less Fernet. In Cordoba, Argentina (the Fernet's Meca) it is sometimes called 90210 meaning 90% fernet, 2 ice cubes, 10% cola. Strong, but so good! It is fantastic for your digestion (digestif).

1/2 - 2 oz Francoli Fernet 4 oz Mexican Coca Cola

In a collins glass with ice, pour Fernet and add cola carefully to avoid foaming. Garnish with optional lemon peel. You can substitute ice with ice cream (add it last) to create an adult float. Top with Meletti Cioccolato or salted caramel to taste.

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French 75

French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze. The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris-later Harry's New York Bar-by barman Harry MacElhone.

oz Dipl6me Dry Gin 1/4 oz simple syrup
1/2 oz fresh squeezed lemon juice
oz Grandial Blanc de Blancs Sparkling Wine

Preparation: Combine Dipl6me Dry Gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with Grandial Blanc de Blancs. Stir gently. Serve in a Champagne flute with a Lemon twist to garnish.

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Gimlet

The gimlet is a cocktail typically made of 2 part gin, 1 part lime juice, and soda. A 1928 description of the drink was: "gin, a spot of lime, and soda". The description in the 1953 Raymond Chandler novel The Long Goodbye stated that "a real gimlet is half gin and half Rose's lime juice and nothing else".

2 1/2 oz Dipl6me Gin 1/2 oz Fresh lime juice
1/2 oz Simple syrup   (50% Water, 50% Sugar)

Add all the ingredients into a shaker with ice and shake. Strain into a chilled cocktail glass or an Old Fashioned glass filled with fresh ice. Garnish with Lime wheel.
(You can substitute 1 oz lime cordial, such as Rose's Lime Juice, for both the lime juice and simple syrup).

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Hanky-Panky

The Hanky-Panky cocktail was the brainchild of Ada Coleman who began as a bartender at the Savoy Hotel in 1903. Her benefactor was Rupert D'Oyly Carte, a member of the family that first produced Gilbert and Sullivan operas in London and that built the Savoy Hotel. A recipe for the cocktail was included in Harry Craddock's The Savoy Cocktail Book.

1/2 (1 1/2oz.) Casa Marteletti Sweet Vermouth 1/2 (1 1/2oz) Dipl6me Dry Gin
2 dashes Francoli Fernet

In a cocktail shaker over ice pour ingredients and stir. Strain into a (4 oz.) cocktail glass. Garnish by squeezing an orange peel over the top.

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Island Voodoo

1/2 oz Meletti Limoncello 1 1/2 oz Rebellion Bourbon
1 oz Meletti or Caffo Amaro

Add all the ingredients to a mixing glass and fill with ice. Stir well and strain into a chilled wine glass. Garnish with a flamed orange peel.

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Kir Royale

1/3 oz Jahiot Creme De Cassis
3 oz Grandial Blanc de Blancs Sparkling Wine

Add the creme de cassis to the bottom of the flute glass and top up with sparkling.

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Manhattan

Invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. 2 oz Rebellion Bourbon,
3/4 oz Casa Marteletti Sweet Vermouth Dash Angostura bitters

Stirred over ice, strained into a chilled glass, garnished with Maraschino cherry, and served straight up, without ice in a Cocktail glass.

A Dry Manhattan is made with dry vermouth instead of sweet vermouth, usually also replacing the maraschino cherry with a twist in keeping with the overall principle of reducing the cocktail's sweetness. A Manhattan made with dry vermouth but retaining the cherry rather than twist is sometimes known as a "half-dry Manhattan", but this name risks confusion with the "Perfect Manhattan", whose quantity of vermouth consists of equal parts sweet vermouth and dry vermouth.

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Martini

The classic martini was made as a gin cocktail, but you can substitute for vodka if preferred. 3 oz Dipl6me Gin
1/2 ounce (or less) Casa Marteletti Dry Vermouth

Pour gin and vermouth into a shaker filled with ice. Stir and strain into a martini glass. Garnish with lemon twist or 3 olives skewered on a cocktail pick.

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Mimosa

Fresh OJ Sparkling

Combine and Serve in Champagne Flute.

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Narragansett

A Manhattan at heart, but with anisette instead of bitters.

2 oz Rebellion Bourbon
1 oz Casa Marteletti Sweet Vermouth
1/2 tsp Meletti Anisette
1 twist of Lemon Peel

In an old-fashioned glass almost filled with ice cubes, combine the bourbon, vermouth, and anisette. Stir well and garnish with the lemon twist.

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Negroni

The Negroni is an iconic Italian cocktail, considered an aperitif.

1 oz (1 part) Dipl6me Dry Gin
1 oz (1 part) Meletti 1870 Bitter Aperitivo
1 oz (1 part) Casa Marteletti Sweet Vermouth

Stir into glass over ice, garnish with Orange peel and serve on the rocks in an Old Fashioned glass.

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Rob Roy

A Manhattan variation made with Scotch whisky.

oz Tullibardine Sovereign Single Malt Whisky, 3/4 oz Casa Marteletti Sweet Vermouth
Dash Angostura bitters

Stirred over ice, strained into a chilled glass, garnished with two maraschino cherries on a skewer, and served straight up, without ice in a Cocktail glass.

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Sorrentino

A classic vermouth cocktail from southern Italy, the Sorrentino brings sweet, bitter and citrus flavors together in perfect unity. Be sure not to skip the thyme sprig, which adds a whole other aromatic layer to the symphony.

1 oz Casa Marteletti Sweet Vermouth
1 oz Meletti Limoncello
3/4 oz Meletti 1870
Bitter Aperitivo Soda water, to top

Fill a double Old Fashioned glass with ice. Add the vermouth, limoncello and Bitters, and stir gently. Top with the soda water. Garnish with a thyme sprig and an orange slice.

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Tom Collins

The Tom Collins is a cocktail made from gin, lemon juice, sugar, and carbonated water. First memorialized in writing in 1876 by Jerry Thomas, the "father of American mixology", this drink is typically served in a Collins glass over ice.

3/4 oz Fresh lemon juice
3/4 oz Simple syrup (1 part water, 1 part sugar) 1 1/2 oz Dipl6me Dry Gin
Club soda, to top

Mix the gin, lemon juice and sugar syrup in a tall glass with ice, top up with soda water, garnish with Lemon slice and Maraschino cherry. Serve on the rocks in a Collins glass.

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Typhoon

Chilled Grandial Blanc de Blancs Sparkling Wine 1 oz Dipl6me Gin
1/2 oz Meletti Anisette 1 oz Lime Juice

Shake all ingredients (except champagne) with ice and strain into a collins glass over ice cubes. Fill glass with chilled sparkling, stir lightly, and serve.