Trondheim Cocktail

The second of two Manhattan variations, born from the need to use an old(ish) bottle of Linie.

1 ½ oz aquavit
1 oz dry vermouth (Noilly Prat, please)
1 tsp thyme syrup (an easy and useful simple syrup)
3 dashes Angostura bitters

Again - stir and strain, rocks optional.

Some writers (such as Jason Moore) say that aquavit is difficult to mix with, but I disagree.  It has a predominant caraway flavor with plenty of oaky, herbal tones, which can be built up and accentuated to balance the whole.  I think this cocktail in particular accomplishes that task, squeezing itself into the space between a Dry Manhattan and a Martinez (the Martini's sweeter supposed ancestor).  Thyme syrup is easy to make at home and plays nicely with a whole range of ingredients.

Memphis Cocktail

One of two riffs on the Manhattan:

2 oz Dickel’s Tennessee whiskey
1 oz blanc vermouth (Dolin is excellent)
3 dashes orange bitters (Fee's in this case; would also use their cherry or rhubarb)

Stir well and strain into a... well, a glass.  Rocks are optional with this one, as with the Manhattan.

I'm not a big fan of Jack Daniels, but I do like the only other Tennessee whiskey I've been able to find, which goes by the wonderful name of Dickel's.  It's a lighter, sweeter, and more fragrant whiskey than bourbon, but without the overt spiciness of rye.  You could make a standard Manhattan with it, but I think this is a great opportunity to show off the Dolin Blanc, which pairs the light and floral character of dry vermouth with the mouthfeel and sweetness of red vermouth.