The Old Fashioned

In reading the book, it seemed like the only drink Amis mentioned as the Dry Martini was the Old Fashioned. He once said it was the best drink on the other side of the spectrum from said Dry Martini, and he was actually right.

The Old Fashioned
Mostly Whiskey
Sugar
Angostura Bitters
Orange Juice
Maraschino Cherry Juice

I followed the method he described in the book--dissolving the sugar in some warm water, adding the bitters, then the whiskey (he calls for bourbon, I used 7 Crown) and the oj and cherry juice, stirring, then adding ice and stirring again. I forwent the fruit garnish, as I dont like cherries, and I didnt feel like slicing an orange.

This drink is a little time consuming to make, but not anymore so than my homemade mojitos, and it has the added bonus of being the only whiskey + fruit juice drink that I have found good, let alone tolerable.

The Old Fashioned has made whiskey interesting again

The Manhattan

Now, my dad has forever used the Manhattan as his drink of choice. Many a time is remembered as having memorized Crown Royal Manhattan on the rocks as his drink order. I had one before but that was after a long night of drinking, so it doesn't count.

The Manhattan
Mostly Whiskey
Some Vermouth
Dash of Bitters

Whenever you want to drink whiskey but not be stigmatized for drinking straight whiskey, it seems that the Manhattan is the answer to all your dreams. Though Fridays is not so much a legit bar as they don't have Angostura Bitters, at least they didna have to ask what was in a Manhattan..

The Manhattan makes a straight whiskey drink pretty smooth... I mean it seems the kind of drink someone wants to order because he wants to mix his whiskey with more booze. It's a good drink, a smooth drink, definitely awesome before a meal

Pink Gin

I purchased a bottle of Seagram's Dry Gin today to drink the first Salty Dog of the season, and as it turns out, I just so happen to have the ingredients available to make most of the Gin drinks in the book. So the first, and probably the simplest of them is Pink Gin

Pink Gin
1 part Gin
dash of Angostura Bitters

Pink Gin obviously gets its name because when you add the drops of bitters into the gin, it produces a faint peachy pink color, any stronger of a color and you probably added too much bitters.

I can see why this drink is lost to most of humanity, as it lacks everything people seem to want in a drink these days. Hidden alcohol, fruitiness, and some sort of trendy name tacked on to a drink that includes nothing of the original recipe are nowhere to be found.

Pink Gin tastes exactly as it name implies--like pink gin. Actually, the dash of bitters goes a long way in influencing the flavor of the drink. I never thought I could stomach a drink of mostly 99.7% gin, but sure enough I did, in fact, I found it enjoyable.