1 oz 30 ml Havana Club Seleccíon de Maestros, 45% ABV 1 oz 30 ml Dolin Vermouth de Chambéry Blanc, 16% ABV ¼ oz 7.5 ml Pierre Ferrand Dry Curaçao Triple Sec, 40% ABV Orange peel Add all ingredients into a mixing glass with ice and twist orange peel and drop into glass. Stir for
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1½ oz 45 ml Tanqueray No. Ten Gin, 47.3% ABV ½ oz 15 ml Dolin Vermouth de Chambéry Dry, 17.5% ABV Add plenty of ice to a mixing glass. Add gin and Vermouth and stir for about 1½ minutes. Strain into a Martini or coupé glass to ensure no small pieces of ice remain in
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The Presidente Cocktail as published by Constantino Ribalaigna of Bar La Florida, Habana, Cuba,  in his annual publication “Bar Florida Cocktails” in 1935. 1 oz 30 ml Añejo Cuban rum, e.g, Ron Palma Mulata Añejo Reserva 5 Años 1 oz 30 ml Chambéry Blanc Vermouth ¼ oz 7.5 ml Pierre Ferrand Dry Curaçao Orange peel
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Classic Negroni 1 oz 30 ml Tanqueray No. 10 Gin 1 oz 30 ml Cocchi Vermouth di Torino (Sweet vermouth) 1 oz 30 ml Campari Bitter Add ice to a rocks glass and build the drink in the glass. Stir and garnish with a slice of orange. Negroni Carpano 1 oz 30 ml Tanqueray No.
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1¼ oz 40 ml Cocchi Vermouth di Torino (Sweet vermouth) 1¼ oz 40 ml Campari Bitter Top up San Pelligrino Wedge Orange Add sweet vermouth and bitter to the smaller half of a Boston Shaker. Half squeeze a wedge of a fresh orange into the glass. Half fill the second half of the shaker with
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1¼ oz 40 ml Cocchi Vermouth di Torino (Sweet vermouth) 1¼ oz 40 ml Campari Bitter Wedge Orange Add the sweet vermouth (Torino) and bitter liqueur (Milano) to a rocks glass. Add 2 – 4 ice cubes and add an orange wedge giving it a half squeeze. Stir.