Flamingo

2 oz Light rum
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄4 oz Grenadine
1 ds Peychaud's Bitters
Instructions

Shake and strain into chilled cocktail glass. Garnish with a long dash of Peychaud's across the top of drink.

Notes

Caiafa says original recipe calls for Cuban rum, but he has also adapted it to use a rhum agricole. He also substitutes genever to turn it into a "Soho Flamingo."

History

Caiafa credits this to Ted Saucier, "Bottoms Up" 1951.

YieldsDrink
Year
ca 1951
Authenticity
Authentic recipe
Creator
Ted Saucier
Source reference

Caifa, Frank. "The Waldorf Astoria Bar Book." 2016. p. 147

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • I found this to be really good. I made with El Dorado 3yr which is delicious, but I bet it's be great with an agricole. Like a tiki-style daiquiri.
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Jabberwocky

3⁄4 oz Gin, Gin Mare
3⁄4 oz Manzanilla sherry
3⁄4 oz Aromatized wine, Lillet Blanc
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir. Up.Strain to chilled cocktail glass. Garnish with lemon peel

History

A variation on the Jabberwock from the Savoy Cocktail book

YieldsDrink
Authenticity
Unknown
Source reference

https://www.youtube.com/watch?v=tGudsyMDO_g

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Piso Mojado

1 oz Mezcal, Del Maguey Vida
1 oz Blanco tequila, El Tesoro Platinum
3⁄4 oz Strawberry shrub (With basil, kiwi, & black peppercorns)
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Lime juice
3 ds Bitters, Bittermens Burlesque
Instructions

Shake. Double strain into coupe. Garnish with strawberry. (And, optionally, kiwi slice and/or basil leaf.)

Notes

Recipe for shrub (based on Serious Eats' cold process (https://www.seriouseats.com/recipes/2011/06/cold-processed-berry-shrub-…)

1 cup strawberries, stemmed, chopped, and slightly crushed
2-3 kiwis, peeled, chopped, and slightly crushed
~12 leaves fresh basil, torn
~12 black peppercorns (to taste), whole
1 cup white sugar
0.5 cup apple cider vinegar
0.5 cup balsamic vinegar

Macerate fruit, basil, and peppercorns with sugar at room temperature for several hours.

Refrigerate overnight.

Add vinegar; refrigerate another 24-48 hours.

Fine strain.

Use when all sugar dissolved.

Picture of Piso Mojado
Garoon
YieldsDrink
Authenticity
Your original creation
Creator
Garoon
Curator rating
Not yet rated
Average rating
Not yet rated
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Garoon commented on 9/03/2020:

Done, Zachary; apologies for having left it out.

No worries - I just know that everyone has a different idea on how to make them. Thanks,  Zachary

Old Tart

2 oz Gin, Bluecoat (Barrel Finished)
1 oz Bianco Vermouth, Dolin
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄2 oz Rhubarb syrup (1:1)
1 bsp Mint syrup (1:1)
Instructions

Shake. Double strain into coupe. Garnish with lemon swath.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
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excellent, but I subbed some fresh mint and mint bitters to keep it less sweet. Also only had bombay gin, but still top drink - probably better with intended bluecoat.

Southern Goth

1 oz Scotch, Bank Note
3⁄4 oz Bourbon, Buffalo Trace
1⁄2 oz Peach liqueur, Rothman & Winter
1⁄4 oz Cynar 70
1⁄4 oz Honey syrup (1:1)
3⁄4 oz Lemon juice
2 ds Peach bitters, Fee Brothers
1 sli Lemon (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe or Nick & Nora glass. Garnish with a lemon wheel.

Picture of Southern Goth
Michael Brosilow / www.brosilow.com
YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Du Jomba

1 1⁄2 oz Blended Scotch, Johnnie Walker Black Label
3⁄4 oz Averna
1⁄2 oz Lemon juice
1⁄4 oz Maraschino Liqueur, Luxardo
1 twst Lemon peel
Instructions

Shake. Up. Double strain to coupe glass. Garnish with lemon zest.

YieldsDrink
Authenticity
Unknown
Creator
Renato Perito
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Double Fill-Up

2 oz Rye, Rittenhouse 100
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 t Pomegranate molasses
3 lf Mint
Instructions

Shake and double strain into chilled cocktail glass. Garnish: 1 extra mint leaf.

YieldsDrink
Year
2008
Authenticity
Unknown
Creator
Phil Ward, Death & Co., New York, NY.
Source reference

"Death and Co. Modern Classic Cocktails", 2014. p. 199

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Really nice. Pomegranate gives it great depth. Delicious for summer, and well worth sourcing the pomegranate molasses.
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Whiskey Smash

2 oz Whiskey
3⁄4 oz Simple syrup
3 wdg Lemon
6 lf Mint (plus a sprig as garnish)
Instructions

Muddle lemons, mint and syrup in a shaker. Add whiskey and Shake. Double strain into a rocks glass over fresh ice. Garnish: mint sprig.

Notes

In PDT book, it calls for Rittenhouse, but Meehan credits Degroff. In "Craft of Cocktail" Degroff's older version is made the same but: 2 lemon, 2-3 mint, .75 syrup, 1.5 Maker's Mark bourbon, 1oz water.

History

Apparently based an old recipe by Jerry Thomas, modified with the inclusion of citrus by Dale Degroff. See comments for more.

YieldsDrink
Year
1999
Authenticity
Unknown
Creator
Dale Degroff, Rainbow Room, NYC.
Source reference

Meehan, Jim. PDT Cocktail Book. 2011. p. 265

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • 11.23 - used 2 lemon rinds, 2 orange slices, and 3/4 of shitty triple sec. was fine!
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I'm pretty sure the first instance of a "smash" in print was in Jerry Thomas' "Bar-Tender's Guide & Bon Vivant's Companion" from 1862, with whiskey (bourbon or rye), gin and brandy variants.  Prep was a dirty dump, not strained.

You're right. I have a re-print of Thomas's book, and he includes a brandy, gin, and whiskey smash. However, none of them include citrus. He simply call's them "a julep on a small plan." Directions are to basically shake whiskey, mint, sugar and water together. I also checked Wondrich's Imbibe and couldn't find anything about the inclusion of citrus with the smash.

yarm commented on 8/12/2020:

The Smash was originally a Julep on the small scale (Juleps could be doubles and ornate) that was in Jerry Thomas' 1862 book. Degroff at the Rainbow Room circa 1998 has been attributed for the inclusion of citrus in the Smash, and it took off here in Boston around 2005 with Eastern Standard's Whiskey Smash. Eastern Standard used a variety of Bourbons for that depending on the year, but it was never rye -- Bourbon is softer/rounder than rye and works better with lemon and mint for my palate. This gave new life to the Smash which otherwise would never appear on a menu over the better known Julep.

The Prestidigitator

1 1⁄2 oz Gin (Barrel-Rested GIn)
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Madeira, Broadbent
2 ds Orange bitters
1 Cherry
Instructions

Stir with ice, serve up with cherry

Notes

Original calls for High Wire Hat Trick Barrel-rested gin; I made with Chemist South Slope barrel-rested gin

History

May have been created by High Wire distilling; source is unclear.

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Uncredited
Source reference

The Southern Foodways Alliance Guide to Cocktails, p. 91

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Roman Holiday (Peacock Alley)

2 oz Gin, Bombay Sapphire
1⁄2 oz Aperol
1⁄2 oz Cynar
1 oz Orange juice
Instructions

Shake and strain into chilled cocktail glass. Garnish: Orange peel and brandied cherry.

Notes

There are many drinks by this name. Can also be served on the rocks with splash of soda, or less 1/2 oz of gin the let amaro shine.

History

According to the book, this was created for a promotional even in 2010.

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Frank Caifa, Peacock Alley (Waldorf Astoria Bar), New York, New York
Source reference

Caiafa, Frank. Waldorf Astoria Bar Book. 2016.

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • A little weird. Not an aesthetically attractive drink, and pretty bitter. Not a whole lot interesting going on here.
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