Curated this - I have the 1968 version of Vic's book (which has a bunch of Texas recipes weirdly enough). Other sources have the tequila at 1.5 or even 2 ounces. Thanks, Zachary
Made with Forty Creek Barrel Select whisky, London Hill dry gin, and Contratto Bitter instead of the Aperol because that's all I had (it's too assertive, if you sub it then reduce the proportion). The first sip is definitely a powerful bitter punch but the sweetness of the Forty Creek shines through. I would never have believed that the drink contains no sweet liquors or vermouths!
In response to a curation request about the volume of Chartreuse and bitters, I did some looking. The Bitter Truth link is dead, so I removed it. Googling Fletcher Christian cocktail returns two hits - KC and a Wordpress blog whose cache shows a drink called the Oude Fletcher which is similar, but has 1/2 ounce of BT Celery bitters. Without confirmation that the drink as written is wrong, I'm going to leave this alone. Thanks, Zachary
Nice drink but subbed St George's aged Dry Rye gin, 3/4 oz chartreuse and 1 dash bitters. Only had Fee Bros, fully agree a more floral bitters would be preferable.
A. J. Rathbun in Ginger Fizz and the Violet Fizz has 2 oz gin, 1 oz Cherry Heering, and an indeterminate amount of orange juice. Unlikely to make much difference.
Drinking the Devil's Acre (Cocktail No. 24, p. 227) specifies 1/2 oz cocktail syrup, 2 oz Junipero gin and 1 oz lime juice, with either a spring of basil or lemon wheel as garnish. Attributed to Greg Lindgren, Carl Christiansen and the Heart of the City Farmers' Market.
Made with Qunita do Infantada port and Ocucaje Quebranta pisco. Tastes similar to a sidecar - smells of grape, flavor is sour citrus. 3 stars is about right.
Used an even 1/2 Cynar and 1/4 Chartreuse alongside Espolon Anejo Tequila. Overall this drink leans sweet - far measurements would push it over the top. I would recommend scant ones if you prefer a drier drink.
A few of Chris Hannah's recipe have drifted over the years such as the Rebennack. This would not have been invented with OFTD since it had not been invented. This is the one I sourced from Under the Table: A Dorothy Parker Cocktail Guide and wrote about here: https://cocktailvirgin.blogspot.com/2015/06/bywater-cocktail.html
1 3/4 oz Aged Rum, 3/4 oz Picon, 1/2 oz Green Chartreuse, 1 tsp Falernum, 2 dash Peychaud's Bitters, 2 dash Orange Bitters. Stir with ice and strain into a cocktail glass. Garnish with a cherry.
A touch sweet as written. Would reduce Benedictine to 1/4 and/or raise rye to 1 1/2.
Will make with Salers next time as slightly harsh start.
Great Pina Colada variation! Make this one for people who think Tiki drinks are all just sugary dessert.
Curated this - I have the 1968 version of Vic's book (which has a bunch of Texas recipes weirdly enough). Other sources have the tequila at 1.5 or even 2 ounces. Thanks, Zachary
Made with Forty Creek Barrel Select whisky, London Hill dry gin, and Contratto Bitter instead of the Aperol because that's all I had (it's too assertive, if you sub it then reduce the proportion). The first sip is definitely a powerful bitter punch but the sweetness of the Forty Creek shines through. I would never have believed that the drink contains no sweet liquors or vermouths!
Dale De Groff's Essential Cocktail uses 1 1/2 oz cognac, 1/2 oz Benedictine, 1/2 oz Cointreau and 3/4 oz lemon juice. Flamed orange peel for garnish.
In The Essential Cocktail, DeGroff uses 3/4 oz cognac, 1/2 oz Maraschino Liqueur and 1/2 oz lemon juice.
Nice catch - thanks. Zachary
Cached versions of BT show the full oz is called for.
In response to a curation request about the volume of Chartreuse and bitters, I did some looking. The Bitter Truth link is dead, so I removed it. Googling Fletcher Christian cocktail returns two hits - KC and a Wordpress blog whose cache shows a drink called the Oude Fletcher which is similar, but has 1/2 ounce of BT Celery bitters. Without confirmation that the drink as written is wrong, I'm going to leave this alone. Thanks, Zachary
Nice drink but subbed St George's aged Dry Rye gin, 3/4 oz chartreuse and 1 dash bitters. Only had Fee Bros, fully agree a more floral bitters would be preferable.
For a still more southerly variant, try Pisco in place of the mezcal. Call the result a Piscou if you must.
The most prominent taste is prune! If you enjoy that, give this cocktail a spin.
A. J. Rathbun in Ginger Fizz and the Violet Fizz has 2 oz gin, 1 oz Cherry Heering, and an indeterminate amount of orange juice. Unlikely to make much difference.
Very dry. A barspoon of Demerara syrup helped.
Drinking the Devil's Acre (Cocktail No. 24, p. 227) specifies 1/2 oz cocktail syrup, 2 oz Junipero gin and 1 oz lime juice, with either a spring of basil or lemon wheel as garnish. Attributed to Greg Lindgren, Carl Christiansen and the Heart of the City Farmers' Market.
In The Essential Cocktail I found 1 1/2 oz gin, 3/4 oz simple syrup, 3/4 oz lemon juice, 1/2 tsp grenadine and 1 small egg white. Works for me.
My guess is if the OP had to cut down the sweetness by halving the liqueur, they were using cocktail. Thanks, Zachary
Is the cranberry juice here sweetened (cocktail) or pure cranberry? Tried it with the pure juice and it tastes awful.
Made with Qunita do Infantada port and Ocucaje Quebranta pisco. Tastes similar to a sidecar - smells of grape, flavor is sour citrus. 3 stars is about right.
Too sweet, would cut the orgeat by 1/4. ☆☆
Powerful leather taste. Might benefit from a tiny addition of peaty scotch or smoky mezcal to take it to the next level.
Used an even 1/2 Cynar and 1/4 Chartreuse alongside Espolon Anejo Tequila. Overall this drink leans sweet - far measurements would push it over the top. I would recommend scant ones if you prefer a drier drink.
Seemed like it could use a little more sweetness, the .5 St Germain was not enough to balance the oz of citrus
A few of Chris Hannah's recipe have drifted over the years such as the Rebennack. This would not have been invented with OFTD since it had not been invented. This is the one I sourced from Under the Table: A Dorothy Parker Cocktail Guide and wrote about here: https://cocktailvirgin.blogspot.com/2015/06/bywater-cocktail.html
1 3/4 oz Aged Rum, 3/4 oz Picon, 1/2 oz Green Chartreuse, 1 tsp Falernum, 2 dash Peychaud's Bitters, 2 dash Orange Bitters. Stir with ice and strain into a cocktail glass. Garnish with a cherry.
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