50 ml – RYE 093 • straight rye whiskey
30 ml – WERMUT EXTRA TROCKEN 015 • dry vermouth
15 ml – BASLER LANGSTIELER, WILD 503 • cherry eau-de-vie
5 ml – sugar syrup
•
The first version of this cocktail can be found in Jack’s Manual, written in 1908 by Jacob ‘Jack’ Karushko, and notably uses Italian Vermouth, given that the experts of the time generally felt that whiskey and French vermouth didn’t mix particularly well. Our take on this classic cocktail is not, as it was once described by David Wondrich in his book, Imbibe!, an ‘oddly accented Manhattan.’ Instead, we mix dry vermouth with rye whiskey and replace the traditional Maraschino liqueur with a spontaneously fermented cherry eau-de-vie. This results in a drink which is definitely drier than a Manhattan and also more complex than a traditional Brooklyn with a Maraschino.

50 ml – GIN 206 • London dry gin
40 ml – AMARO 212 • herbal liqueur
40 ml – WERMUT EXTRA TROCKEN 015 • extra dry vermouth
garnish – orange peel
•
The Cardinale is a bone-dry version of the classic Negroni cocktail. Its creation has been credited to both the Excelsior Hotel in Rome and to Harry’s Bar in Venice. In our adaptation of this recipe, we use slightly more gin than usual in order to produce an even drier but less bitter taste.

50 ml – GIN 206 • London dry gin
30 ml BASLER LANGSTIELER. WILD 503 • cherry eau-de-vie
10 ml – fresh lemon juice
10 ml – sugar syrup
dash – aromatic bitter
•
This is a liberal Interpretation of the Casino recipe first published in the Savoy Cocktail Book in 1930.

The original Casino is in itself an adaptation of the pre-prohibition cocktail known as the Aviation, leaving out the Crème de violette. The recipe for this was first published in 1916 in the book ‘Recipes for Mixed Drinks’ by Hugo Ensslin, the German born head bartender at the Wallick House Hotel in Times Square. Our version of the Casino uses cherries eau-de-vie instead of Maraschinos, and results in a dry, short drink. If you add two dashes of Crème de violette to this recipe, you get a contemporary version of the Aviation cocktail.

70 ml – GIN 206 • London Dry Gin
30 ml – WERMUT EXTRA TROCKEN • Dry Vermouth
garnish – olive / lemon twist

30 ml – QUINOA 154 • quinoa vodka
30 ml – CURAÇAO 618 • triple sec
30 ml – RHABARBER 960 • rhubarb liqueur
10 ml – fresh lime juice
garnish – lime peel
•
This drink’s well travelled sister from the 90’s wanted to convey the taste of international consumer culture and global capitalism. Since then, these aren’t the only aspects of our world that have seemingly fallen into crisis. Even the Cosmopolitan has disappeared from many cocktail menus.

However, for all of those with sentimental memories, we want to offer a local variation of this drink, made with regional ingredients – FMK LOCALPOLITAN. Well, the limes don’t grow here, but this drink doesn’t want to be taken too seriously either, just to taste good.

70 ml – RYE 093 • straight rye whiskey
15 ml – WERMUT EXTRA TROCKEN • vermouth extra dry
15 ml – sweet vermouth
3 dash – aromatic bitter

60 ml – MUSCAT d'ALEXENDRIE • grappe eau-de-vie
30 ml – fresh lime juice
15 ml – sugar syrup
egg white
dash – aromatic bitter (on top of the foam)
•
For decades, Peru and Chile have been in a dispute about the origin of the Pisco Sour. We don’t actually care, though, because we believe that this drink tastes best with the German cherry eau de vie MUSCAT d’ALEXANDRIE 241.

50 ml – GIN 206 • London dry gin
50 ml – AMARO 212 • harbal bitter
30 ml – sweet vermouth
garnish – orange peel
•
When this cocktail was first served at the Via de Tornabouini in Florence, the drink’s intense red coloring came from a pigment derived from crushed cochineal insects. Today, Campari uses artificial coloring to reproduce this dark red hue.

If you don’t really like artificial ingredients in your drink, and if drinking insects has somehow gone out fashion, you should consider trying this all-natural version of a Negroni cocktail.

50 ml – RYE 093 • straight rye whiskey
15 ml – sugar syrup
3 dash – aromatic bitter
garnish – orange peel

40 ml – RYE 093 • straight rye whiskey
30 ml – AMARO 212 • herbal bitter
30 ml – WERMUT EXTRA TROCKEN • dry vermouth
garnish – lemon peel
•
During the golden era of pre-Prohibition, experts felt that dry French vermouth didn’t mix well with whisky and preferred to use sweet Italian vermouth instead. The Old Pal, a drink first published in Harry’s ABC of Mixing Cocktails by Harry MacElhone in 1922, shows us that knowledge takes time: the combination of WERMUT EXTRA TROCKEN 015 and RYE 093 works perfectly.

40 ml – GIN 206 • London dry gin
60 ml – RHABARBER 960 • rhubarb liqueur
30 ml – AMARO 212 • harbal bitter
garnish – rosemary sprig
•
In our FMK RHUBARB NEGRONI, the sweet vermouth is replaced by rhubarb liqueur. Although the traditional Negroni recipe requires three equal parts, we’ve increased the amount of rhubarb and dialed back on the amaro. As a result, the rhubarb flavor is in the foreground while the other two flavors still add complexity to the drink.

We’re pretty sure that Count Camillo Negroni would have appreciated our alteration to his recipe. In fact, we’re more certain about this than we are about the question of if he was even a count at all.

If you prefer a slightly drier version with fruity notes and light bitter aromas, we suggest that you replace the AMARO 212 with WERMUT EXTRA TROCKEN 015.

50 ml – RYE 093 • straight rye whiskey
50 ml – AMARO 212 • herbal bitter
30 ml – sweet vermouth
garnish – orange peel
•
Not only in Christianity is one supposed to believe in the Holy Trinity. Negroni, Old Pal, and Boulevard are all illustrative examples of Trinitarianism: three distinct elements that combine to create one transcendental pleasure.

FMK Boulevardier is inspired by a cocktail created at Harry`s New York Bar in Paris and it appears in the 1927 book, Barfllies and Cocktails by Harry MacElhone.

60 ml – RYE 093 • straight rye whiskey
30 ml – fresh lemon juice
15 ml – sugar syrup
egg white
dash aromatic bitter
garnish – lemon slice

40 ml – WEIN- & TRESTERBRAND 459 • brandy & pomace cuvée
30 ml – CURAÇAO 618 • triple sec
20 ml – lemon juice
10 ml – sugar syrup
•
‘Life without Sidecars would be very dreary indeed.’
Evolving from the Crusta, this drink has a very long history that dates back to the mid 19th century. The FMK SIDECAR is a contemporary interpretation of this traditional recipe.

70 ml – WEIN- & TRESTERBRAND 459 • brandy & pomace cuvée
15 ml – PFEFFERMINZE 122 • peppermint spirit
15 ml – sugar syrup
•
Even though the Stinger cocktail ‘has only spirits in it, this drink is always shaken,’ writes David Wondrich. Well, not always. The FMK STINGER is stirred. Also, we replace the Creme de Menthe with PFEFFERMINZE 122, a clear, sugar-free spirit derived from macerated and distilled fresh peppermint.

Back in the day, the Stinger used to be a popular Society drink, commonly associated with the Vanderbilts.

This almost-forgotten drink can be rediscovered today, in this much drier, contemporary version.

30 ml – GIN 206 • London dry gin
20 ml – CURAÇAO 618 • triple sec
15 ml – lemon juice
10 ml – sugar syrup
egg white
garnish – lemon peel
•
It took a while for the White Lady to appear as we know her today. Harry MacElhone invented this drink in London in 1919. Ten years later, he owned his own bar in Paris and replaced the creme de menthe with gin.

To get a drier version of this cocktail classic, we recommend using CURACAO 618 in place of a regular triple sec.

RYE 093 – 50 ml
AMARO 212 – 50 ml
WERMUT UHUDLER 017 – 40 ml
Orange Peel

GIN 206 – 40 ml
WERMUT EXTRA TROCKEN 015 – 20 ml
WERMUT UHUDLER 017 – 20 ml
BASLER LANGSTIELER, WILD – 10 ml
Sugar Syrup – 10 ml

+ orange peel