Status message

You can view only 10 cocktails at a time when you aren't logged in.

Sort by:
Display:
★’s or more
RECENT COCKTAILS: JULY 23, 2010
Irish whiskey, Sweet vermouth, Bitters, Herbal liqueur
JULY 21, 2010
Scotch, Fernet Branca, Sweet vermouth, Orange liqueur
JULY 20, 2010
Rye, Mezcal, Bénédictine, Sweet vermouth, Herbal liqueur, Peychaud's Bitters, Islay Scotch
JULY 18, 2010
Averna, Apricot liqueur, Lemon juice
Islay Scotch, Whole egg, Lime juice, Simple syrup, Watermelon
JULY 17, 2010
Tequila, Triple sec, Campari, Lime juice
Cachaça, Watermelon, Lime juice, Simple syrup, Mint
JULY 15, 2010
Rum, Cynar, Branca Menta, Bitters, Demerara syrup, Lime
JULY 11, 2010
Cognac, Triple sec, Lemon juice, Orange peel, Sugar
Light rum, Club soda, Simple syrup, Lime, Mint

A Spontaneous Libation for your Consideration

French Maid

Posted by DrunkLab. Created by Jim Meehan, PDT, NYC..
1 1⁄2 oz Cognac, Hine
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
4 sli Cucumber
8 lf Mint (6-8)
1 spg Mint (as garnish)
Instructions

Muddle cukes and mint in simple, then combine all, shake, and strain. Garnish with a mint sprig through a cucumber wheel.

Notes

Meehan's take on Sam Ross' Maid cocktail format, normally just a spirit with lime, sugar, mint, and cucumber and named for the provenance of the spirit (e.g., Kentucky Maid for bourbon).

Curator rating
5 stars
Average rating
4 stars
(13 ratings)

From the Knowledge Vault

On the ‘Rack

The Curious History of an Early Spirit

It went like this, but wasn’t. Some four thousand years ago in Mespotamia, the perfumers at the court of King Zimrilim created a technique to separate the essential oils of precious woods and flowers from the woods and flowers themselves in order to embalm their dead. Originally, this probably involved soaking flower petals in warm water and capturing the fragrant oils that rose to the surface. What they called this method is lost, but other cultures refined their work into the art and science now known as distillation.

Many ancient scientists ran up against this phenomenon. In the fourth century BCE, Aristotle realized that seawater could be made drinkable by distillation, and that the process could be applied to wine and other liquids, though there is no record of his actually distilling wine. To the ancient Egyptians, Romans and Greeks, distillation must have seemed like magic, and their knowledge was guarded from unknowing eyes.

A major advancement in distilling came between the 3rd and 4th century CE with the invention of the alembic (from the Greek ambix – a cup, typically made of glass) by Zosimos of Panopolis, an Egyptian. Having two vessels, one with the liquid to be distilled and one to catch condensed vapors with a tube running between them gave much more control and finesse to this delicate process. With a few modifications, this device is now known as a pot still.

Recent Additions

  • Stormy Weather — Japanese Whisky, Lemon vodka, Bitters, Club soda, Verjus, Iced Tea, Rock & rye, Cane syrup, Lemon peel, Candied ginger
  • Clarified Wythe Russian — Vodka, Honey Liqueur, Rum, Bénédictine, Coffee liqueur, Chocolate bitters, Cane syrup, Orange flower water, Lemon peel
  • Marie Byrd Cocktail (2021) — Dry vermouth, Gin, Herbal liqueur, Salt Solution, Lemon peel
  • Silent Pardner — Mezcal, Coffee liqueur, Amaro Montenegro, Chocolate bitters, Herbal liqueur, Iced Coffee, Demerara syrup, Coffee bean
  • Macy's Parade — Apple brandy, Rye, Cynar, Bitters, Cranberry syrup, Cherry

Recent Discussion

  • Re Gods of Old, 7 hours ago HallA commented:

    Excellent Meletti cocktail with nice dark notes from the amaro and creme de cacao balancing rye spice. Very nice.

  • Re Cuban Anole, 1 day 16 hours ago davidnir commented:

    The first sip or two is tasty, but ultimately I found the drink too sweet. Even though PKNY listed it in the Mai Tai section of its menu (I'm guessing because of the agricole), the lack of Curaçao makes it a lot closer to a Daiquiri. The spec, then, only has 1.5 oz of r(h)um to 1 oz of syrup, making it proportionally almost twice as sweet as a traditional Daiq, which would typically have 2 oz of rum and just .75 oz of sugar. I personally would not make again.

  • Re Northern Lights (David Delaney Jr.), 3 days 5 hours ago PromBox commented:

    ‘French 75’ with cranberry. Lime juice mixes better with the sour cran than the lemon imo. We used a 50/50 mix with a Freixenet cava. Be sure to double strain.

  • Re Rational Thought, 5 days 5 hours ago Zachary Pearson commented:

    I've always thought that the PF Curacao tasted like baby aspirin. Thanks, Zachary

  • Re Rational Thought, 6 days 17 hours ago bvankammen commented:

    Good use of the pear, which comes through in the right amount. I did not like the contribution of the curacao as much, which gave the drink a "Smarties" taste. Overall it's an extremely fruity cocktail. Not bad, but also just forgettable.