Todd Smith's San Francisco riff on the classic, subbing Averna for sweet vermouth so bitter-herbal amaro deepens bourbon into something darker, richer, and more brooding.

Black Manhattan

A darker cousin to the Rusty Nail stirring Scotch with Drambuie and a bracing dash of Fernet-Branca, where honeyed malt meets bitter-menthol herbaceousness for a bold digestif.

Black Nail

A Victorian after-dinner classic whipping whole egg yolk with brandy and sugar, dusted with nutmeg, for a custardy, warmly spiced dessert-in-a-glass.

Brandy Flip

A Wisconsin-born riff on the old fashioned built on brandy, sugar, and Angostura, muddled with orange and cherry for a soft, fruit-forward, after-dinner sipper.

Brandy Old Fashioned

An amaro-laced old fashioned stirring rye with artichoke-based Cynar and Angostura bitters, yielding a vegetal, bittersweet, deeply savory take on the classic.

Cynar Old Fashioned

A brooding, vegetal amaro sour where artichoke-forward Cynar meets lemon and egg white, producing a frothy, bittersweet pour with earthy herbal undertones.

Cynar Sour

A 1970s two-ingredient digestif of cognac and amaretto served over a single large cube, drinking warm, silky, and almond-rich with just enough brandy heat to linger.

French Connection

A two-part digestif pairing Scotch whisky with almond-forward amaretto, mellowing the whisky's edge into a nutty, subtly sweet sipper that drinks like dessert in a rocks glass.

Godfather

The Godfather's vodka-based counterpart, a two-ingredient nightcap of vodka and amaretto that drinks like boozy marzipan over ice.

Godmother

Ada Coleman's London Savoy creation layers a dash of Fernet-Branca into a gin–sweet vermouth stir, turning a Martinez-like base into a darker, menthol-bitter, digestif-leaning classic.

Hanky Panky

A bartender's shift drink of rye, lemon, and Fernet-Branca sweetened just enough to tame the amaro, pouring inky, minty-bitter, and bracingly herbal.

Industry Sour

A south-of-the-border after-dinner pour that stirs tequila and coffee liqueur into hot coffee, topped with whipped cream for an earthy, roasty, agave-kissed digestif.

Mexican Coffee

A creamy, dessert-leaning flip that shakes brandy and ruby port with egg yolk and dusts the top with nutmeg, producing a silky, warm-spiced, vinous nightcap.

Porto Flip

A classic Brazilian stirred cocktail — its name means rooster's tail — pairing grassy cachaça with sweet vermouth and earthy Cynar for a bittersweet, artichoke-tinged short drink.

Rabo de Galo

A two-ingredient after-dinner pour where Drambuie's honeyed herbal liqueur mellows Scotch whisky, producing a rich, warming, subtly spiced sipper that's pure 1960s lounge.

Rusty Nail

A minimalist pour serving Scotch over crushed ice with a twist of lemon, where dilution softens the whisky's edges into a cool, aromatic, barely-there sipper.

Scotch Mist

A velvety Victorian nightcap in which nutty Amontillado sherry is shaken with whole egg and sugar, then dusted with nutmeg to finish rich, custardy, and gently fortified.

Sherry Flip

A flaming Portland-born after-dinner drink in which dark rum and coffee liqueur are set ablaze, topped with hot coffee, and crowned with whipped cream for a roasty, warming finale.

Spanish Coffee

A starkly simple after-dinner duo of cognac and white crème de menthe that drinks like a cool breeze across a warm barrel, bracingly minty up front and grape-sweet beneath.

Stinger

A bitter, stirred Canadian-by-name cocktail where a generous spoon of Fernet-Branca drags an Old Fashioned into mentholated, medicinal territory over rye.

Toronto

A two-ingredient British warmer pouring Scotch over green ginger wine, where malt and fiery ginger root meld into a bracing cold-weather digestif.

Whisky Mac

An 1895 autumnal stirred drink of apple brandy layered with herbal yellow Chartreuse and honeyed Bénédictine, producing a lush, monastic complexity that suits the first cold nights.

Widow's Kiss

Cocktails served after a meal to aid digestion, usually featuring amaro, brandy, or similarly rich spirits.

Digestif