the ARIES

1 one-inch cube honeydew melon, plus 1 melon ball for garnish

1 ½ oz. green chartreuse

1 ½ oz. gin

3-4 oz. seltzer

Muddle melon cube in a glass; strain juice into ice-filled cocktail shaker. Add chartreuse and gin. Shake well. Strain into a tall, ice-filled glass. Top with seltzer. Garnish with melon ball.

-          Martha Stewart         

BIJOU COCKTAIL

Back River Gin

Green chartreuse

Sweet vermouth

Orange bitters

-          Bob Herczeg, Bar manager at Falmouth Country Club (Winter 2013)

MARTINEZ

1 ¼ oz. Old Tom style gin

¾ oz. London dry gin

¾ oz. sweet vermouth

¼ oz. maraschino liqueur

2 dashes angostura bitters

1 dash Peychaud’s bitters

Lemon peel

Combine all ingredients in a mixing glass. Add ice and stir. Strain into a chilled cocktail coupe. Twist the lemon peel to express oils over the surface of the cocktail and either discard or use to garnish.

-          Mike Ryan, Wine Enthusiast

PIMM’S CUP

2 cups lemonade

1 cup ginger ale

½ cup Pimm’s No. 1

½ cup gin

Lemon slices, for garnish

Fill a large pitcher with ice cubes. Stir in lemonade, ginger ale, Pimm’s and gin. Garnish with lemon slices. Serves 6 to 8.

-          Martha Stewart (?)

PRE-PROHIBITION MARTINI

Back River Gin

Dry vermouth

Orange bitters

The original recipe for the most classic of cocktails. Bob Herczeg, Bar manager at Falmouth Country Club (Summer 2012)