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Sloe gin, Sweet vermouth, Campari, Soda water
NOVEMBER 17, 2011
Brandy, Apricot liqueur, Lemon juice, Cinnamon syrup
NOVEMBER 16, 2011
Gin, Aromatized wine, Sweet vermouth
NOVEMBER 12, 2011
Rye, Ruby Port, Amaro Cora, Orange bitters
NOVEMBER 9, 2011
Rhum Agricole, Pineau des Charentes, Lemon juice
Apple brandy, Beer, Pineau des Charentes, Ginger liqueur, Lemon juice
OCTOBER 29, 2011
Fernet Branca, Gold rum, Peychaud's Bitters, Ginger syrup, Orgeat, Lemon juice
Fernet Branca, Sweet vermouth, Soda water, Lemon juice, Rich demerara syrup 2:1, Orange peel
OCTOBER 26, 2011
Rye, Sweet vermouth, Fernet Branca, Bitters, CioCiaro, Salt
Rum, Sweet vermouth, Herbal liqueur, Bénédictine, Peychaud's Bitters

A Spontaneous Libation for your Consideration


2⁄3 oz Averna
1 bsp Herbal liqueur, Chartreuse
1 twst Orange peel (as garnish)

Build all ingredients in an old fashioned glass. Stir with ice and garnish with an orange twist.


The punt e mes is necessary in this due to its added bitterness. The drink doesn’t quite work with most other sweet vermouths.


Created by Alex Vowles for the cocktail competition “The Perfect Blend”.

Curator rating
5 stars
Average rating
4.5 stars
(25 ratings)

From the Knowledge Vault

All The Gin Joints by Michael Turback

New Spins on Gin from America’s Best Bars

I enjoyed reading an advance copy of Michael Turback’s All The Gin Joints: New Spins on Gin from America’s Best Bars (ISBN 978-1466282988), a book celebrating gin with “101 artisanal cocktails.” Mr. Turback writes in a light, engaging style, weaving quotes from Casablanca through the prologue and the brief history of gin that front the cocktail recipes. A small fairly complete section covers proper bartending tools, material which should be familiar to people who love cocktails.

The cocktails themselves range from the staggeringly simple “Wolf’s Bite”, (3 parts gin, 2 parts grapefruit juice, and 1 part Green Chartreuse) to the almost comically complex “Daikon Dream”, which has intrepid home mixologists stirring up dongchimi broth, taking two full days to ferment at room temperature.

That’s not to say that there aren’t some intriguing drinks in this book. I am honored to know all of the Texas bartenders in the book, and Bobby Heugel’s “Smitten” is not only delicious, but within the abilities of the home cocktail-maker. Likewise, Jeffrey Morgenthaler’s “East of Eden” takes an gin sour with equal parts citrus and syrup, but enhances the white flower aromatics of St. Germain with a floral-lychee scented Gewurztraminer reduction. There are some cocktails in “All The Gin Joints” that combine deliciousness and ease of construction into a pleasant whole.

Recent Additions

  • Malort in Paradise — Herbal liqueur, Jamaican rum, Grapefruit soda, Pineapple juice, Passion fruit syrup, Lime
  • Jamaican Beer — Dark rum, Rhum Agricole, Whipped cream, Allspice
  • The Ficus — Bermuda rum, Orange juice, Lime juice, Demerara syrup, Fig preserves, Balsamic Vinegar
  • Green Mountain — Cognac, Herbal liqueur, Lemon juice, Simple syrup, Mint
  • Veneto Negroni — Gin, Sweet vermouth, Amaro, Aperol, Grapefruit peel

Recent Discussion

  • Re New Pal, 1 day ago HallA commented:

    I made a variant from here with turned down campari and vermouth and switched the amounts of absinthe and Peychaud. Liked it with that spec and generally consistent with boulevardier preferences suspect that's the spec I'd favor.. With those proportions it's a four star drink, not sure with the 1:1:1.

  • Re Bamboo, 1 day ago PGman commented:

    I find it much more balanced using blanc vermouth, because using dry vermouth makes it too astringent for my taste.

  • Re Bitter Giuseppe, 2 days ago LemonMelon commented:

    So delicious and well balanced! I like to add an ounce of gin to proof it up.

  • Re A Corvette in the Stelvio, 2 days ago Shawn C commented:

    Quite nice and an intelligent combination. 4.5/5, but I'm going to bump it to 5 because I enjoyed it that much and it is different. Has substantial pine/spruce bitterness, but this marries well with the sweetness of the Cocchi and the less aggressive bourbon (as compared to the pepperiness of a rye which would likely be too much when paired with the others.)

  • Re Bitter Elder, 3 days ago MOJO1229 commented:

    Used Beefeater gin and split the Campari and Aperol as suggested for the grapefruit taste. Carried it a step further and added 2 drops of Fees Bros grapefruit bitters. Great result. Rate 5. Wish comments would specify the gin used as different gins may change the resulting drink.