This is simple to make and delightfully complex to taste. This old cocktail rewards experimentation; the different Artisanal Gins made in New England can change the nature of this drink in unexpected ways, and the two "official" variations described below double the possible permutations. 

It's not a strong drink; equal parts of gin and four other less potent ingredients, plus a dash of Orange Bitters is all it takes. That means you can experiment with a few different gins in one sitting while imbibing no more alcohol than a standard restaurant Martini.

There are two variations of this cocktail.  You can get Satan's Whiskers "curled", as written here, or you can get them "straight" by substituting orange curacao for the Grand Marnier. 

This was invented for an election celebration in Boston's Eighth Ward (Southie & Roxbury) over a hundred years ago. It's a little sweet and you can overdo it with the fruit salad (like this one), so use some restrain here.

The charm of the Ward 8 seems to be in the way the orange and the lemon compete for the favor of the sweet grenadine, with a dry rye whiskey pulling the strings like a wily old South Boston politician. You could put down a few of these before you realize there's really liquor in there! 

This is a change of pace from the sweet, juicy, tall coolers that I saw in Jamaican hotels. It it built on the classic cocktail model of 3:1 plus lime juice. A moment of relaxed contemplation reveals layers of tropical flavors against an authoritative rum backbone. I hope to try it at home with some Falernum syrup, but the Stone's is ubiquitous in its Jamaican home.  

It is named for my friend Hugo "Racei" Matthews of Kingston, Jamaica. I invented it while awaiting his wedding, during a savage downpour that cleared up just in time for the happy occasion. This one was mixed at the Knutsford Court hotel, where I stayed and which I recommend.

This is properly made with Appleton Genesis white Jamaica rum, because I made it with that fine product, I was in Jamaica at the time, and as far as I know Racei is still there and happily married.

This festive dessert is spectacular, time-consuming, and short lived. It is best made for a celebration.

It is simply a shell made of meringue filled with whipped cream and fresh berries; the trick lies in making a good shell.

This traditional American summer classic is best made with very fresh peaches when they are in season in August and early September. 

Be sure to buy them where they are grown! As with most fruit, the riper a peach gets, the softer it gets, so tree-ripe fruit is hard to pack and ship. Peaches shipped from Georgia or elsewhere are typically picked somewhat underripe, and then gassed with ethylene in a warehouse to "ripen" them artificially. 

This handsome drink is complex and flavorful, suitable for hot nights or cold ones. 

Lucien Gaudin was a world-champion fencer in the early 20th Century, winning awards from 1905 to 1928, including four gold medals and two silver medals in the 1924 and 1928 Olympic games. In the 1920s and 1930s, new cocktails were invented for all sorts of pop-culture references. Most have long since failed the test of time, but this tasty gin-and-Campari concoction remains a winner!

This heavy pastry is middle-eastern. I have been told it is Armenian, Greek, Lebanese, and Turkish. Whoever invented it deserves a prize!

This is sweet, but not super-sweet. It's great with tea or coffee after a light middle-eastern dinner in the summer.  

The original fall classic!

I like this best early in the season with Yellow Transparents, and late in the season with Northern Spy, Golden Russet, and Baldwin apples.