These ingredients are exactly how I make this cocktail. It just feels so fancy. :)

This is a really sophisticated cocktail. I have used red currant jelly which I dissolve into the kirsch. But David Embury's raspberry substitution works nicely too.

This was a revelation. Now I finally know what to do with Kirschwasser. The basic template here with Kirschwasser playing a supporting role to vermouth in a lower ABV cocktail provides endless possibilities for improvisation. I used homemade grenadine instead of groseille syrup because that is hard to come by in the USA.

If you can find red currant jelly that is only made with red currant juice and sugar (obviously there will be pectin), try dissolving that in the kirsch by stirring. Then add the vermouth and ice. Stir that and strain through a fine strainer. Also, David Embury's substitution of raspberry syrup works very well too.

I had originally bought Laird's Applejack some years ago for use in Tom Bulloch's 1917 recipe for a "brandy cocktail." I started drinking the Jack Rose made this exact way just this year. It has definitely become a go-to.

The Esquire 1949 recipe is fine, but it's a little too sweet for my taste. The Difford's recipe with the lower amount of Benedictine is the way to go for this one. This is a classy cocktail.

Maybe this is just my pallet for drier libations, but I found this to be a bit on the sweet side. It's good for sure, but I had found another recipe (from Haus Alpenz) that cuts the blanc de Chambery back to 3/4 of an ounce. This did the trick!

This is an excellent and refreshing summertime cocktail. As one who prefers drier cocktail options, I have leaned into making this now with dry apricot eau-de-vie instead of an apricot liqueur. While Harry Craddock didn't really specify whether he meant eau-de-vie or liqueur when he gave his recipe for this cocktail, I tend to believe that "apricot brandy" at this time would have meant eau-de-vie. Nevertheless, both versions are great!

I finally found some Austrian apricot eau-de-vie. Good and expensive but worth it. I tried this with the eau-de-vie instead of the apricot liqueur and the other Pendennis Club (I believe the 1939 Baker recipe that calls for "dry apricot brandy"). They are both sublime. I love a cold, dry cocktail, and these fit the bill.