8 classic cocktails with a twist and how to make them at home

Serves 1.

Note: Cardamom's Calista is a take on this classic cocktail, which is essentially a martini with an onion garnish.

• 5 tbsp. (2 1/2 oz.) gin or vodka

• 1 tbsp. (1/2 oz.) dry vermouth

• Cocktail onion, for garnish

Directions
Add the gin (or vodka) and dry vermouth into a mixing glass with ice and stir until well-chilled. Strain into a chilled cocktail glass and garnish with cocktail onion.

Serves 1.

Note: Be inspired by the bar offerings from Petite León. Fun fact: Both Peru and Chile claim the Pisco Sour as their national drink, but in Chile the egg whites are left out. To make simple syrup, combine equal parts water and sugar in a saucepan and cook on medium heat until sugar is dissolved. From "The Latin American Cookbook," by Virgilio Martinez (Phaidon Press, 2021).

• 6 tbsp. (3 oz.) pisco

• 2 tbsp. (1 oz.) lime juice

• 2 tbsp. (1 oz.) simple syrup (see Note)

• 1 tbsp. egg white

• 3 ice cubes

• 3 drops Angostura bitters

Directions
In a cocktail shaker, place the pisco, lime juice, simple syrup, egg white and ice cubes. Shake for less than 1 minute, then strain into an Old Fashioned glass. Drip the Angostura bitters into the foam and serve cold.

Serves 1.

Note: The Lexington in St. Paul offers several spins on the Old Fashioned. They provided the recipes so you can try your hand at making them at home. Turbo is the Lexington's version of a sugar syrup made by mixing equal parts brown sugar and water until the sugar dissolves.

• Orange slice

• 4 dashes Angostura bitters

• 2 tbsp. turbo (see Note)

• 6 tbsp. (3 oz.) Old Crowe bourbon

• Orange peel, for garnish

Directions
Muddle an orange slice, 4 dashes of bitters and turbo in a mixing glass. Add the bourbon and ice, and stir until well-chilled. Strain into a double rocks glass filled with ice and garnish with an orange peel.

• Orange slice

• 1 cherry

• 2 tbsp. turbo (see Note)

• 6 tbsp. (3 oz.) E&J brandy

• 4 dashes Angostura bitters

• Orange peel and cherry, for garnish

Directions
Muddle orange slice, cherry and turbo in a shaker. Add the brandy and bitters to the shaker with ice and shake until well-chilled. Pour the contents of the shaker (do not strain) into a double rocks glass and garnish with a cherry and an orange peel.

• 1 lime slice

• 1 eye-dropper Bittercube Jamaican #2 bitters

• 1 tbsp. (1/2 oz.) turbo (see Note)

• 3 tbsp. (1 1/2 oz.) Zaya rum

• 2 tbsp. (1 oz.) Plantation rum

• 1 tbsp. (1/2 oz.) dry curacao

• Dried lime wheel or fresh lime slice, for garnish

Directions
Add lime, bitters and turbo to a mixing glass and muddle. Add the rums and curacao into glass with ice and shake until well-chilled. Strain into a double rocks glass filled with ice and garnish with a dried lime wheel or lime slice.

• 2 navel orange slices, divided

• 1 tbsp. (1/2 oz.) agave syrup

• 4 dashes Fee Brothers barrel-aged bitters

• 6 tbsp. (3 oz.) Reposado tequila

• Cinnamon stick, for garnish

Directions
Add 1 orange slice, agave and aged bitters into mixing glass and muddle. Add the tequila with ice and stir until well-chilled. Strain into a double rocks glass filled with ice. Flame a navel orange slice by quickly running it through the flame of a lighter, and add to glass. Garnish with a cinnamon stick.

• 1 tbsp. (1/2 oz.) Fernet Branca liqueur, plus more for optional garnish

• 6 tbsp. (3 oz.) J. Carver barrel-aged gin

• 1 tbsp. (1/2 oz.) turbo (see Note)

• 4 dashes Angostura bitters

• Orange peel, for garnish

Directions
Put Fernet into a double rocks glass and swish it around to coat the inside. Pour any remaining Fernet into mixing glass. Add the gin, turbo and bitters into a mixing glass with ice and stir until well-chilled. Strain into the double rocks glass filled with ice. If desired, top with an additional splash of Fernet. Garnish with an orange peel.