The Yellow Cocktail

3⁄4 oz Gin
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Suze
3⁄4 oz Lemon juice
Instructions

Shaker with ice. Shake. Strain. Cocktail or Coupe.

Notes

If you find this too bitter, lower the amount of Suze and replace with gin.

History

This comes from Cravan, a bar/restaurant in Paris. First learned of it through a David Lebovitz video

Picture of The Yellow Cocktail
Yields Drink
Authenticity
Altered recipe
Creator
Cravan, Paris, France
Source reference

David Lebovitz

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Average rating
4 stars
(28 ratings)
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xiaobao12 commented on 10/25/2022:

Very good - herbal. The botanicals really come to the forefront.

yarm commented on 9/20/2024:

What was the original recipe and name of this drink before juice was added? The Punch article doesn't make it clear.

noksagt commented on 9/20/2024:

In French Moderne, Audoux said it was still equal-parts without the lemon juice and it is implied that the name did not change with the addition of juice.

Giuseppe's Ferrari

1 1⁄2 oz Braulio
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Gran Classico
2 ds Orange bitters
4 twst Lemon peel (1 as garnish)
1 pn Salt (as garnish)
Instructions

Stir ingredients over ice. Strain into rocks glass over large cube. Express 4 lemon peels over drink. Garnish with 4th peel. Sprinkle small pinch of salt over exposed top of cube.

Picture of Giuseppe's Ferrari
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Your original creation
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Average rating
5 stars
(8 ratings)
From other users
  • Just a miracle blend of amari
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Rum Raisin (Peña)

2 oz Light rum, Diplomatico Planas
1 oz Lemon juice
1⁄2 oz Agave syrup
1 bsp Fig preserves
Instructions

Shake, Strain, Garnish with Raisins

Notes

Any dry Spanish style rum will probably work fine. I would fine strain this one.

Yields Drink
Authenticity
Authentic recipe
Creator
Emmanuel Peña, National Diplomático Brand Ambassador
Source reference

https://vinepair.com/articles/these-rum-cocktails-reimagine-the-spirit/

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Average rating
3.5 stars
(2 ratings)
From other users
  • Very good, worth making again. Used Flor de Cana 4 and TraderJoe's Fig Butter.
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dustinw84 commented on 12/19/2020:

I thought that this was astoundingly good for how simple it is. I'll definitely make again. Edit-on second try, added a scant barspoon of allspice dram. Also delicious.

The Dickensian Villain

1 oz Rye
1 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄4 oz Grenadine
1 bsp Fernet Branca
1 Orange peel (As Garnish)
Instructions

Build over a large cube in an old fashioned glass. Express twist over drink and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Danielle Crouch and Allan Katz, Here's Looking At You, Los Angeles, California
Source reference

https://imbibemagazine.com/recipe/dickensian-villain-winter-cocktail/

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Average rating
4 stars
(5 ratings)
From other users
  • I like where this one is going, but the grenadine/fernet combo gets a little cough-syrupy for me. Worth a try though.
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Victory

1 oz Dry vermouth
1⁄2 oz Sweet vermouth
3⁄4 oz Lemon juice
1⁄2 oz Orange juice
1⁄2 oz Grenadine
Instructions

Shake with ice, strain into coupe

Yields Drink
Authenticity
Authentic recipe
Source reference

Solmonson & Solmonson, "The 12 Bottle Bar"

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Average rating
4 stars
(5 ratings)
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biotsrama commented on 7/12/2021:

4 stars with the addition of 0.25 oz St. Germain

Caveat Emptor

1 oz Rum (Plantation OFTD)
1 oz Sherry, Lustau East India Solera (See notes for a substitute sherry)
1⁄2 oz Bénédictine
1⁄2 oz Cynar
1 ds Bitters, Bittermens Xocolatl Mole
1 rinse Campari (Glass rinse)
1 twst Grapefruit peel (As garnish)
Instructions

Stir with ice, strain into a Campari-rinsed cocktail coupe, and garnish with a grapefruit twist.
(*) An Amontillado or Oloroso will work here in a pinch but will come across as a little drier and lacking light raisiny notes. Lustau's cream sherry is a mix of Oloroso with a little Pedro Ximenez.

History

I recalled Maks Pazuniak's Warning Label from the 2011 Beta Cocktails book and was inspired to riff on it. I subbed out the 151 proof Demerara rum and Punt e Mes for Plantation OFTD and Lustau's East India Solera Sherry, respectively, for starters. I also split the Cynar with Benedictine as drinks like the Filthy Rich and Chachita were still fresh in my mind. Finally, instead of the grapefruit bitters, I utilized mole bitters and replaced the grapefruit notes by swapping out the lemon twist with a grapefruit one, and I kept Maks' original Campari rinse intact.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/12/caveat-emptor.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • 4.5 - didn't have grapefruit peel
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SmokeyMoses commented on 7/15/2022:

Huge fan of the Warning Label but this variation skewed a tad sweet for me, would consider either paring back the Benedictine or using a drier sherry.

Argyll

1 1⁄4 oz Highland Scotch
1⁄4 oz Honey syrup
1⁄4 oz Rich demerara syrup 2:1 (2:1, scant)
3 3⁄4 oz Chamomile (tea)
1⁄2 oz Cream (lightly whipped, floated)
1 ds Islay Scotch (spritzed, as garnish)
2 Chamomile (floated, as garnish)
Instructions

Build in a tempered 6 oz glass, topping with floated cream. Spritz Islay Scotch for aromatic garnish, and float chamomiles.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
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Jim Jacobs

1 1⁄4 oz Bourbon
1⁄4 oz Demerara syrup
3 3⁄4 oz Rooibos tea (rooibos-chai blend)
1⁄2 oz Cream (lightly whipped, as float)
1 lf Mint (as garnish)
Instructions

Build in a 6 oz tempered glass, topping with floated cream, and garnishing with a floated woken mint leaf.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Gin Jacob

1 1⁄4 oz Gin, Hendrick's
1⁄4 oz Mint syrup
3 3⁄4 oz Mint Tea
1⁄2 oz Cream (lightly whipped, as float)
1 lf Mint (as garnish)
Instructions

Build in a 6 oz tempered glass, topping with floated whipped cream, and garnishing with a floated woken mint leaf.

History

Mint version of the Duke of Suffolk.

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
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Fleming Fizz

1 1⁄2 oz Blended Scotch
3⁄4 oz Lemon juice
3⁄8 oz Honey syrup (See "notes" below on this and the ginger syrup)
3⁄8 oz Ginger syrup
2 oz Sparkling white wine
1⁄8 oz Islay Scotch, Laphroaig 10 (As a float)
1 twst Lemon peel (As garnish)
Instructions

Shake the first four ingredients with ice and strain into a flute glass with 2 oz of sparkling wine. Float 1/8 oz Laphroaig 10 Year and garnish with a lemon twist.

Notes

It will work as 3/4 oz of a ginger-honey syrup. Originally made with 1/2 oz honey syrup with 1/4 oz of our housemade zippy-intense ginger syrup, but with a less intense ginger syrup, using 3/8 oz of each will work.

History

I was inspired by the Penicillin and various riffs including a Flip, and I wondered why there were no smoky sparkling cocktails that I could think of. Therefore, I merged the Penicillin with the French 75 to make an elegant wintery libation. Finally, I named this the Fleming Fizz after the Scottish scientist who discovered the drug back in 1928, Alexander Fleming.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2015/02/fleming-fizz.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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