Ward 2

1 1⁄2 oz Rye, Old Overholt
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Braulio
Instructions

Stir with ice and strain into a rocks glass. Garnish with lemon oil.

Yields Drink
Year
2015
Authenticity
Unknown
Creator
Backbar, Somerville MA
Source reference

http://cocktailvirgin.blogspot.com/2015/10/ward-2.html

Curator rating
3 stars
Average rating
4 stars
(14 ratings)
From other users
  • Solid. Exposes the Braulio without it becoming overwhelming.
  • I prefer this variation: 1 oz. Bulleit Rye 1 oz. Cocchi Americano 1 oz. Braulio
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Dan commented on 1/22/2019:

I lacked the courage to try this as a Negroni-format drink, so I used Manhattan-esque ratios: 2:1/2:1/2. Quite good. I might summon the fortitude to try it as written. I'm not a big mint fan, and too much Braulio comes across as Fernet-y to me. I bet this is great for Fernet lovers. Initial curator rating of 3 stars, subject to improvement with more trials.

Westhovsies commented on 2/15/2019:

Once I found the recipe for this, I adjusted from my original variation of 1 oz. Rye, 1 oz Cocchi Americano, 1 oz. Braulio, which Dan is referring to in his comment.  

Jojiro commented on 4/12/2026:

I tried it with both the 1:1:1 ratio and the 1:2:3 ratio using Rittenhouse rye, though after trying both I used up the last of my Cocchi Americano :( The 1:1:1 was a Braulio bomb and too heavy on sugar, while the 1:2:3 ratio felt a bit astringent, grippy from the rye. I suspect that while it would taste better with Bulleit rye (90 proof to Rittenhouse's 100 proof), it would be similarly astringent. There's a really strong drink in here somewhere: the three ingredients have great synergy. I'd love to see if Kobie Ali or any of the folks at Backbar ever rejiggered this, because there's a five-star drink that's possible here I think, with just these three ingredients and some lemon oil. With the two presented ratios, this drink is merely average. May revisit and update this comment if I get more Cocchi.

South Park Sling

1 1⁄2 oz Gin
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Passion fruit syrup, Monin
1⁄4 oz Aperol
1⁄4 oz Cynar
3⁄4 oz Lime juice
2 oz Pineapple juice
2 ds Bitters, Bittercube Cherry Bark Vanilla
1 sli Pineapple
3 Cherry, Luxardo
Instructions

Shake hard or blend for a foamy texture, strain into a collins glass. Garnish with Pinneapple wedge and Luxardo Cherry.

Notes

Use fresh pineapple juice if at all possible.

Picture of South Park Sling
Robb Report
Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
The Nomad Bar, Los Angeles, CA
Source reference

https://www.thenomadhotel.com/content/pdfs/n-la-mdr-drink-menu6.pdf

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Sub’ed Averna for Cynar and pineapple syrup for passion fruit syrup. 2 drops of homemade bitters (next try 3). Quite sweet, maybe try without syrup. — ★★★★
  • Subbed Luxardo + 1 bsp amarena syrup for Heering, 2 ds Peruvian bitters, 2 ds Brazilian Bitters (didn’t have cherry bark vanilla), Cappelletti for Aperol. Love the balance of acidity, bitter, & sweet! — ★★★★★
  • This was a treat. Made it with Drumshanbo and whiskey bitters since that is what I had. Would be curious to try it with a less lush gin. Well balanced and distinctive.
Similar cocktails
  • Raffles Singapore Sling — Gin, Cherry Liqueur, Triple sec, Bénédictine, Bitters, Pineapple juice, Lime juice, Grenadine, Pineapple, Maraschino cherry
drinkingandthinking commented on 3/13/2026:

Tastes wonderful, but I sure would like to get mine to look like that picture... my color was amber from pineapple - not much red in the ingredients...

Line Cocktail

3⁄4 oz Gin (I prefer 1 oz)
3⁄4 oz Sweet vermouth (I used Cocchi di Torino)
3⁄4 oz Bénédictine (I prefer 1/2 oz for balance)
4 ds Bitters, Angostura
1 Pickled rakyyo
Instructions

Stir ingredients with ice, strain into small cocktail glass. (Original instructions say shake.) Add pickled rakyyo to drink--original says to "add some crushed rakyyo" but I prefer to stir a whole or half rakyyo with the drink, then skewer it (or a new one) for the serve after straining. Crushed rakyyo at the bottom is messy, and rather strong on the final sip or two.

Notes

This is an early Japanese variation of a sweet herbal Gibson. The savory aspects of the rakyyo (pickled Chinese scallion) provide a unique flavor to the drink.

The original volumes were 1/3 oz each, equal parts summing to 1 oz with 2 dashes bitters (1.5 oz cocktail glasses were used by Café Line.) I have changed this to a still somewhat small/modern format drink but with more manageable 3/4 oz portions with 4 dashes of bitters.

The choice of vermouth can alter the perceived sweetness a lot in this drink, so play with the ratio of gin to Benedictine to dial in the flavor profile desired.

History

This was one of two signature drinks by Tokyo's Café Line in the 1924 "Kokuteeru", but it isn't clear if bartender Yonekishi Maeda created them--although this seems likely.

Most of the other drinks in "Kokuteeru" can be traced to the 1922 book by Vermeire, some to Kappeler's 1895 work, a few to Ensslin's 1917 publication as well as a few others (Boothby, Johnson, Straub.) Since Maeda translated and wrote the names phonetically in Japanese, and they have been translated back to English, a number of the cocktail names are garbled or incomplete in the 2022 reprint--I have a list of about 10 corrected at this time and tied back to their sources. There are a few others that appear either original, combinations of other preceding cocktails with the same name, or so completely altered as to be unrecognizable as to origin.

Yields Drink
Year
1924 or earlier
Authenticity
Altered recipe
Creator
Possibly Yonekichi Maeda, Café Line, Yotsuya, Tokyo, Japan
Source reference

"Kokuteeru", 1924, by Yonekichi Maeda, translated and reprinted in English in 2022 (p. 61)

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Fable

1 1⁄2 oz Blanco tequila
1⁄2 oz Bianco Vermouth
8 lf Arugula
1⁄2 oz Lime juice (fresh)
1⁄4 oz Honey syrup
2 ds Celery bitters
1 ds Salt Solution
Instructions

Infuse tequila with ripped argula for 2-5m; shake; double strain; garnish with radish slice or edible flower

Notes

A tequila daisy. Speed-Rack winner.

Yields Drink
Authenticity
Authentic recipe
Creator
Kelsey Ramage
Source reference

https://imbibemagazine.com/recipe/fable-tequila-daisy/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • I like the Roquette more. This is more vegetal and savory and interesting though.
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Bacon Whoopee

2 sli Ginger (muddled)
1⁄2 oz Cinnamon syrup (cinnamon brown sugar syrup; see Notes)
2 1⁄2 oz Bourbon (bacon-washed; see Notes)
2 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Orange peel (as garnish, or expressed and discarded)
1 sli Candied ginger (as garnish)
Instructions

Muddle (fresh) ginger slices in the syrup in an old-fashioned glass. Proceed to build on a big rock and garnish.

Notes

For the brown sugar syrup: Keep stirring 1/2 c. light brown sugar, 1/2 c. granulated sugar (I used turbinado sugar), and 1 c. water over heat until dissolved. Add two cinnamon sticks, broken up, and simmer for five minutes. Cut the heat and let it sit for an hour or two, then fine strain.

For the bacon bourbon: Combine bourbon and rendered bacon fat in a jar and let sit for a few hours. Pop in the freezer. Once the fat is solidified, filter it out with coffee filters.

History

Created for the Reddit Original Cocktail Challenge, April 2026: Ginger and Cinnamon

Picture of Bacon Whoopee
Craig Eliason
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/1sqcyxe/bacon_whoopee/

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Slightly cloudy bright amber color. Sweet nose, with ginger, Band-Aid. Feet buttery sip, meatiness present. Swallow is sharper with alcohol and ginger, but still quite sweet. Thick finish recalls cola reduction. Deceptively strong.
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Rhapsody in Green

1 1⁄2 oz Gin (fennel-infused)
3⁄4 oz Dry vermouth
3⁄8 oz Suze
3⁄8 oz Herbal liqueur, Green Chartreuse
3 ds Celery bitters
1 spg Sage (for muddling)
1 spg Mint (for muddling)
1 twst Lemon peel (discarded)
1 spg Fennel (as garnish)
Instructions

Muddle, stir, double-strain, cocktail glass, garnish.

Picture of Rhapsody in Green
Todd Brant
Yields Drink
Year
2026
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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lesliec commented on 4/22/2026:

I mashed up some fennel seeds with the fresh herbs. Not sure if I achieved much, but it was an interesting, green-tasting drink.

Logic of Color

1 1⁄2 oz Dry vermouth
1 oz Aquavit
1⁄2 oz Drambuie
1 t Absinthe
3 ds Peychaud's Bitters
1 twst Orange peel (discarded)
Instructions

Stir, strain, cocktail glass, express peel then discard.

Picture of Logic of Color
Todd Brant
Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Todd Brant
Curator rating
Not yet rated
Average rating
Not yet rated
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Spiced Dove

2 oz Mezcal, Del Maguey Vida
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Allspice Dram
1⁄4 oz Simple syrup
2 ds Bitters, Angostura
Instructions

Shake with ice
Pour over ice into an old fashioned glass

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 4/16/2026:

Listed as "unknown authenticity". Is there a source for this cocktail (e.g. the contributor's own?)

King James

1 oz Rum
1 oz Brandy
3⁄4 oz Sweet vermouth
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Maraschino Liqueur
2 ds Bitters, Angostura
1 twst Orange peel (garnish)
Instructions

Stir, strain, coupe

History

Variation on an East India Cocktail

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Tobin Shea, Redbird, Los Angeles
Source reference

https://imbibemagazine.com/recipe/tobin-shea-king-james

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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noksagt commented on 4/10/2026:

Dont know what rum they used, but OFTD is great here.

Shawn C commented on 4/16/2026:

This one will very much depend on the bottles selected for the generic categories. The particular rum flavor is likely to dominate unless it is a light white rum. I chose Scarlet Ibis Trinidad rum which packs punch with a pleasant mature hogo. I used an inexpensive E&J Grand Blue brandy (which I mostly employ for cooking) and Cointreau along with Cocchi di Torino. Others have used Dry Curacao, and I suspect that would be a better choice to slightly reduce sweetness. The scant 1/2 barspoon of maraschino gently nudges forward on the nose and sip with a slightly cinnamon cherry pit essence, adding complexity to an already expansive profile.

The Bishops Regret

1 oz Gin, Luxardo
1⁄2 oz Coca Leaf Liqueur, Agwa de Bolivia
1⁄2 oz Genepy, Alpe Genepy Herbetet
1⁄2 oz Amaro, See the Elephant Amaro
1⁄4 oz Fernet, Letherbee
1⁄4 oz Crème de Cacao, Marie Brizard
Instructions

Assemble all ingredients in a shaker add ice , shake, strain into a coupe glass. For a fuller experience stir with a large cube and strain

Notes

I tried many different gins. The best IMO is london dry, any modern crisp clean gin will also work well, Spicy gins, e.g. OPIHR work nicely too. However floral e.g. Hendricks Flora Adora do not, IMO. This isnt a bitter drink and the creme de cacao is added to smoth it out but can be omitted if desired. if it is too bitter I suggest subing in a softer fernet, e.g. Darma or Jelinek. In this recipe I use a half ounce of See The Elephant, an arugula-based (rucola) amari, from the Cilento coast. it is a modern "farm-to-bottle" amaro , offering a more balanced, sweeter profile with notes of caramel and pepper spice. A related amaro, Ischia Rucolino is a traditional, intense digestif from the island of Ischia (Naples) with notes of citrus and bitter herbs. If this is used as a substitute for See The Elephant adjust the portion to 1/16 oz

History

I wanted to do something with agwa de boliva that I resurrected from the back of my cabinet. The base of the drink came to me at work and I jotted it down on a Post-It. I have been tinkering and building it out for about a Month. Oh and I tried creme de banane for the cacao.. it does not work it overpowers the rest

Yields Drink
Year
2026
Authenticity
Your original creation
Creator
shawn thomas
Curator rating
Not yet rated
Average rating
Not yet rated
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