This is a variation of the good old Old Fashioned. Instead of Bourbon, this uses equal portion Tequila and Mezcal. It continues with the Agave theme by using Agave nectar instead of simple syrup. Finally, there is the bitters, of course.

This uses Genever (the original precursor to gin, I used the Ouede variety), Maraschino liqueur, dry Vermouth and lemon juice.

There are two variations of this drink. I went with the traditional one – Rye Whiskey, Sweet Vermouth and Fernet.

One interesting trivia I learnt. Over one third of all Fernet imported into the USA (from Italy) is consumed in San Francisco. What are those ‘Franciscans up to?

Picked up another cocktail from the book Natasha had given. Harvard comprises of cognac, sweet vermouth, simple syrup, bitters and a splash of soda water.

In full candor, I am supposed to use a Nick and Nora glass. I do not have one. Used a glass with a rather unique base.

I probably should have waited for a month to make the name of the drink go with the times. Never quite figured out why this drink is called so. It is a fairly old concoction though – over a century old recipe.

Gin, Sweet Vermouth, Dry Vermouth, Orange juice and bitters.