Ada Lovecraft

1 1⁄2 oz Herbal liqueur, Jeppson's Malort
1 1⁄2 oz Sweet vermouth
1⁄8 oz Fernet Branca
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a coupe, and garnish with an orange twist.

Notes

"Pleasure to me is wonder – the unexplored, the unexpected, the thing that is hidden and the changeless thing that lurks behind superficial mutability." – H.P. Lovecraft.

History

After making the Hocus Pocus that was a riff on the Hanky Panky, I began to contemplate other things that began with H & P. My mind soon drifted to the initials of the New England cosmic horror author H.P. Lovecraft, and that led me to Malört as the base spirit to represent the supernatural horror aspect. I dubbed this one the Ada Lovecraft as a nod to Ada Coleman who created the Hanky Panky at the Savoy Hotel bar.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2021/03/ada-lovecraft.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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sevyryelsdorn commented on 3/31/2021:

Do you have a suggestion on how to modify if I'm using Baska Snaps Med Malort rather than Jeppson's? I've never tried Jeppson, but the descriptions sound, um, unique. Would you decrease the sweet vermouth or change to dry or split sweet/dry, given that it sounds like BSMM is sweeter? Or is it so different that the combination just doesn't work? Many thanks.

yarm commented on 4/01/2021:

Baska has a touch more sugar than Jeppson's (if Jeppson's has any) so it seems less bitter. I would just sub it in and see how it works with your palate. It's been 3 1/2 years since I worked at a place with Baska.

ConfabuBramble

1 1⁄2 oz Gin, Bombay (Bombay Bramble)
3⁄4 oz Pavan
1⁄2 oz Peppermint Schnapps (Spearmint Schnapps)
4 ds Aztec Chocolate bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Experiment #3 with new-to-me Bombay Bramble Gin.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Ginger Snap

2 oz Old Tom Gin (Henry Ramos)
1⁄2 oz Lime juice
10 lf Mint
2 3⁄4 oz Ginger beer (to top)
1 spg Mint (as garnish)
Instructions

Muddle mint leaves. Add lime, gin, and ice and shake. Double strain into Collins glass over serving ice. Add ginger beer and gently stir. Garnish with mint.

Notes

Original calls for 0.75 oz "Merchant's Exchange Moscow Mule Mix" combined with 2 oz soda water, but suggests ginger beer as a substitute for the combination if unobtainable.

Yields Drink
Year
2021
Authenticity
Altered recipe
Creator
Rhinannon Enlil, Sazerac House, New Orleans
Source reference

New Orleans Magazine, March 2021, p. 58

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Keeper of the Crossroads

2 oz Bourbon
1 oz Maurin Quina
1⁄4 oz Maraschino Liqueur
2 ds Peychaud's Bitters
1 ds Scotch, Laphroaig (spritz, as garnish)
1 Cherry, Luxardo (as garnish)
Instructions

Stir, strain into a chilled coupe, spritz Laphroaig, garnish.

History

Source says that cocktail was created for "a New Orleans themed cocktail competition in Las Vegas"

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Kimberly Paton Bragg, New Orleans, LA
Source reference

New Orleans Magazine, April 2021, p. 66

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • Haut-Medoc — Rye, Maurin Quina, Cassis, Bitters, White Crème de Cacao, Lemon juice, Lemon peel
sevyryelsdorn commented on 3/31/2021:

I didn't have Maurin Quina, so I used Byrrh, but used Maraska Maraschino rather than Luxardo in hope of replacing some of the cherry notes in the Maurin Quina. 4 stars as made.

Shawn C commented on 10/26/2022:

Great showcase for Maurin Quina's cherry/wine/brandy flavor with the right ratio of Maraschino to provide cherry pit essence without overboosting. Peychaud's works harmoniously with the rest. Bourbon (rather than spicier rye which I often prefer in other drinks) adds the appropriate mellow balance and flavor. It just works.

Lera's Missing

1 1⁄2 oz Gin, Bombay
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Amargo-Vallet
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄8 oz Suze
Instructions

Stir, with ice, cocktail glass

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Brambulated

1 1⁄2 oz Gin, Bombay (Bombay Bramble)
3⁄4 oz Elderflower liqueur
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lime cordial, Rose's (Rose's Lime Juice)
Instructions

Shake with ice and strain into a frozen coupe glass.

Notes

I tried 1-1/2 oz of lime juice .... no joy. I decided to halve the amount and use Rose's. Winner on my palate !!

History

This is Experiment #2 with a new-to-me gin: Bombay Bramble.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Major Brambulations

1 1⁄2 oz Gin, Bombay (Bombay Bramble)
3⁄4 oz Cassis (Creme de Cassis)
3⁄4 oz Crème de Violette
1 1⁄2 oz Lemon juice
Instructions

Shake with ice and strain into a frozen coupe glass.

Notes

Lots of lemon juice to "sour up" all the sweet.

History

My very first experiment with my brand-new bottle of Bombay Bramble Gin. Prepared in honor of 1st Sgt John Farritor (USMC).

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Made it with Tanqueray. Probably need Bombay
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We have known better days

1 1⁄2 oz Gin, Beefeater
1⁄4 oz Fernet (Gagliardo)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄8 oz Rose water
1⁄8 oz Apricot liqueur (Merlet lune d'abricot)
1⁄8 oz Suze
2 ds Bitters, Angostura
Instructions

Stir, serve in ofd glass, with one huge ice cube.

Notes

Kind of a sweet martini, but still dry enough, with more complexity.
Gin brought front by rose water is delicious.
Very subtle apricot but still noticeable.

History

Still Covid everywhere!
Cocktail god, please help us.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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A Rum With a Vieux

1 oz Rhum Agricole (Lightly aged such as Rhum JM Gold or Trois Rivieres Ambre)
1 oz Cognac
1⁄4 oz Navy strength rum, Smith & Cross
1⁄4 oz Rich simple syrup 2:1
4 ds Peychaud's Bitters
2 ds Bitters, Angostura
2 ds Absinthe (Rinse)
1 twst Lemon peel (Garnish)
Instructions

Rinse cocktail glass with absinthe. Stir rest of ingrediants with ice and strain into the glass. Garnish with lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Jim Romdall, Rumba, Seattle
Source reference

https://imbibemagazine.com/recipe/a-rum-with-a-vieux/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Rather Cavalier

1 1⁄2 oz Mezcal (preferably Vago Elote)
3⁄4 oz Grapefruit liqueur
1⁄2 oz Dry vermouth
1⁄4 oz Citric acid (solution, see note)
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, garnish.

Notes

Citric Acid Solution:
94 grams water
4 grams citric acid
2 grams malic acid. Editor's note - that Vago Elote is not very substitutable as it has a strong corn flavor.

Yields Drink
Authenticity
Authentic recipe
Creator
Annie Williams Pierce, The Sycamore, Columbus, OH
Source reference

https://punchdrink.com/recipes/rather-cavalier/

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