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CLOVER CLUB. Put in dry shaker (no ice): Gin (1 1/2 oz), Raspberry Syrup or Grenadine (1/2 oz), Lemon Juice (1/2 oz), and Egg White (dash). Shake it up. Then add ice and shake again to cool it down. Strain into a chilled cocktail glass, garnish with lemon peel. I used sugarfree raspberry syrup from Torani and it worked great.

YELLOW BIRD. Fill shaker with ice and add: White Rum (1 oz), Galliano (1/2 oz), Cointreau or Triple Sec (1/2 oz), Lime Juice (1/2 oz). Shake and strain into a chilled cocktail glass. Garnish with lime or lemon peel.

AVIATION. Mix in a shaker with ice: Gin (2 1/8 oz), Lemon Juice (1/2 oz), Maraschino Liqueur (1/2 oz), Creme de Violette (1/2 oz). Shake and strain into chilled cocktail glass, add a cherry. Blue skies for the aviator!

ELEGANT LADY - Gin (2 oz), Cointreau (1 oz), Lime Juice (1 oz), Egg White (1), Orgeat (1 dash). Shake dry (no ice) to incorporate the egg white, then add ice and shake again. Strain into a chilled cocktail glass and garnish with lime peel. This is light and refreshing and quietly complicated. I'm sure the gin will change the nature of the drink considerably; I used Hendricks and it was the right balance of lovely.

FRENCH 75 - Shake with ice: Gin (1 oz, Hendrick's), Lemon Juice (1/2 oz), Sugar Syrup (1/2-1 oz to taste, I did 1/2 sugarfree Torani). Strain into a flute (I used my absinthe glass), and top with Champagne (3 oz, I used Jaqueline Leonne; not fancy, but lovely and great match to the Hendrick's). Garnish with lemon peel. The French 75 is simply How it Should Be (Comme il Faut) when you have a bit of bubbly you want to play with. Everyone should know this recipe.

AVIATION - FLOATED. This is what happens when you make an Aviation but float the Creme de Violette at the end instead of adding it to the shaker. I think it's a pretty variation but ultimately the shaken one tastes better (balanced) and it's the traditional color of clear skies. To make it, fill a shaker with ice and add: Gin (2 1/8 oz), Lemon Juice (1/2 oz), Maraschino Liqueur (1/2 oz). Shake and strain into a chilled cocktail glass. Float Creme de Violette (1/2 oz) and garnish with a…

THE BRONX. Shake with ice: Gin (2 oz), Sweet Vermouth (1/2 oz), Dry Vermouth (1/3 oz), Fresh OJ (1/2 oz). Strain into chilled cocktail glass, add an orange peel. What's fun about this is despite the fruit juice, it does not taste sweet and sticky at all. Perfect for the person who really wants some fruit in their drink today but doesn't want a 'girly drink'. Heck, adding a dash of orange bitters might even grow hair on your chest.

THE INSIDE JOB. Bourbon: 2 oz (I used Amador), Maraschino Liqueur: 1/4 oz, Simple Syrup: 1/2 oz, Angostura Bitters: 2 Dashes, Absinthe: 1 Dash (I used Jade 1901.) Shake, strain into rocks glass, garnish with a cherry (I used a dark Bada Bing cherry, highly recommend it.) So this drink was mindblowingly good, which may have had something to do with working with ultra premium bourbon and absinthe. Boy is it worth it.

OLD THYME SOUR. Place 2 sprigs of thyme in a rocks glass. Add 1/4 oz Chartreuse to the thyme. Fill a shaker with two more sprigs of thyme, Whiskey (2 oz), Lemon Juice (1 oz), St. Germain (1/2 oz), Cinnamon Sugar Syrup (1/2 oz), Angostura Bitters (1 dash), Egg White (1 dash). Dry shake, then add ice and shake again. Light the Chartreuse-soaked Thyme on fire. Double strain the contents of the shaker into the glass to douse the flame. Fill with fresh ice and fresh time as a garnish. LOVE

SOUTHSIDE. Fill shaker with ice, add: Gin (2 1/8 oz), Lime Juice (2/3 oz), Sugar Syrup (2/3 oz). Shake, then add a sprig of mint to the shaker. Shake again lightly. Strain into chilled cocktail glass and add a fresh mint sprig for garnish.