America's favorite brunch staple was created by the French bartender, Ferdinand Petiot in Manhattan in 1933, and was actually called the Red Snapper. This twist on the classic is even snappier.

Bloody Maria

1 oz Tabasco Spicy Tequila
2 oz Tomato Juice
1 Dash Lemon Juice
Dash Celery Salt

Shake all ingredients with cracked ice and strain into an old-fashioned glass over ice cubes.
Garnish with lemon slice.

Dieci E Lode

Originally served at No 9 Park in Boston where it was created by mixologist Jon Gertsen.

0.5 ounce Campari
2.5 ounces Gin
1.5 ounces grapefruit Juice
Lime wedge

Fill a cocktail shaker with ice. Add Campari and grapefruit juice and shake well. Strain into a chilled martini glass and garnish with lime wedge.

Hare of the Dog
Created by John Freeman

Best if served the morning after the party.

3 oz. Bulldog Gin
8 Pieces, diced lemongrass
1 oz. Organic carrot juice
½ oz. Wildflower honey water
1 Packet brown Sugar in the Raw
Fanned fresh lemongrass

Dry muddle lemongrass. Combine other ingredients. Shake, double strain,
and serve in a coup. Add garnish.

Edited by Patricia D. Sherman

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