Ajax

2 Orange peel (swaths)
1 1⁄2 oz Genever
3⁄4 oz Cherry Liqueur
1⁄2 oz Aperol
1 t Maraschino Liqueur
1 t Balsamic Vinegar
1 Cherry (as garnish)
1 sli Orange (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain into a chilled coupe. Spear cherry and orange, dust with nutmeg, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Calin Ioaniciu, Club Kharma, Cluj-Napoca, Romania
Source reference

https://cocktailpartyapp.com/drinks/ajax/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 2/27/2021:

Curated this quite a bit. Added attribution, link, rewrote instructions and notes to avoid copyright, edited drink to match the cited link. Thanks,  Zachary

Rob Royal

2 oz Japanese Whisky
3⁄4 oz Sloe gin, Plymouth
3⁄4 oz Fernet (Gagliardo)
3⁄4 oz Crème de Banane
Instructions

Stir, strain, coupe.

Notes

The drink taste like a Rob Roy (whisky+ vermouth).

History

I've tried many times to replace vermouth in different cocktails.
Apple juice, then sloe gin.
Sloe gin when mixed with an amaro or a fruity liqueur tends to mimic what a sweet vermouth tastes like.
Almost, this is the case with Plymouth sloe gin.

Vermouth is wood, fruity notes, wine notes, slight bitterness.

The sloe brings the astringency from the wine and wood.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Akoya — Japanese Whisky, Sloe gin, Suze, Bitters, Pine liqueur, Orange flower water
  • Aokigahara — Japanese Whisky, Sloe gin, Bigallet China-China, Cynar
  • Plátano Imitación — Mezcal, Añejo rum, Aperol, Sweet vermouth, Bitters, Oleo-saccharum
  • Easy Split — Japanese Whisky, Amaro Nonino, Suze, Gin
  • Devil's Kitchen — Mezcal, Pineapple rum, Cynar, Crème de Banane, Ancho Reyes chile liqueur, Bitters, Grapefruit peel

Desperate search

1 1⁄2 oz Mirabelle eau-de-vie
1⁄2 oz Rhum Agricole (Bologne black cane, 50%)
1⁄2 oz Oleo-saccharum (Clementine)
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Suze
1⁄4 oz Galliano
3⁄4 oz Lemon juice
Instructions

Shake, strain, coupe.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Poor Liza — Pear eau de vie, Herbal liqueur, Peychaud's Bitters, Lemon juice, Simple syrup
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  • Jim Jam Jump — Pisco, Strega, Cherry Liqueur, Bitters, Lemon juice, Sherry vinegar, Salt
  • Unoriginal Sin — Pisco, Genepy, Bolivar Bitters, Apple liqueur, Lemon juice, Lime juice, Egg white, Chamomile syrup
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Pilgrim

1 1⁄2 oz Puerto Rican Rum, Bacardi Gold
1⁄2 oz Orange liqueur, Grand Marnier (Or other cognac orange liqueur)
1 oz Orange juice
3⁄4 oz Lime juice
1⁄4 oz Allspice Dram, St Elizabeth
2 ds Bitters, Angostura
1 pn Nutmeg (For garnish)
Instructions

Shake all the ingredients with ice and fine strain into a martini glass. Sprinkle with nutmeg.

Notes

Can be served warm.

History

Curator's note: I have the 02 version of the book, and it actually calls for 1/2 ea light rum, dark rum and curacao, along with 2 oz orange juice. Those were the days.

Yields Drink
Year
2002
Authenticity
Authentic recipe
Creator
Dale Degroff
Source reference

https://www.diffordsguide.com/cocktails/recipe/1521/pilgrim-cocktail

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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  • Potted Parrot — Puerto Rican Rum, Triple sec, Orange juice, Lemon juice, Cane syrup, Orgeat

Banana Split Personality

1 oz Irish whiskey, Powers
1 oz Jamaican rum (Hampden Estate Overproof)
3⁄4 oz Crème de Banane
1⁄2 oz Fernet, Leopold Brothers
1⁄2 oz Aperol
2 ds Peychaud's Bitters
Instructions

Stir with ice and strain into a large goblet over ice.

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Old Salt — Cognac VSOP, Bigallet China-China, Blue Curaçao, Bitters, Pomegranate juice, Salt
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Blurred Crusade

1 oz Aquavit, Aalborg
1 oz Dark rum, Havana Club
1 oz PInk grapefruit juice
1 bsp White Crème de Cacao
1 bsp Orange liqueur, Grand Marnier
2 dr Salt Solution (I make mine 20g salt to 80mL of water.)
Instructions

Shake all with ice, strain into a coupé. Garnish with a very thin slice of a section/quarter of pink grapefruit (don't jam a big slice in the glass).

Notes

1 bsp of each of those liqueurs does skew it sweetish; knocking those down to 1/2-3/4 bsp each and adding another drop of saline makes for a differently interesting drink.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Cap & Snaps — Cappelletti Aperitivo, Aquavit, Orange bitters, Orange peel

Limpia

1 1⁄2 oz Blanco tequila (Patrón)
1⁄4 oz Oleo-saccharum (Clementine, see note)
1⁄4 oz Amaro Montenegro
1⁄4 oz Bianco Vermouth, Dolin
1 ds Peychaud's Bitters (as garnish)
Instructions

Stir, strain in coupe. Garnish.

Notes

To make the Oleo-Saccharum: microplane some clementines in a bowl and add sugar to cover. Steep overnight. Add a bit of boiling water. Steep overnight. Strain. Press liquids. Bottle.

History

The same ratios work well with brandy, lemon oleo, bigallet china.
Seems spirit+amaro+ oleo make a good deal.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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West Beach Old Fashioned

2 oz Scotch, Monkey Shoulder
1 bsp Coconut liqueur, Clément Mahina Coco (Mahina Coco)
1 bsp Pineapple syrup
3 ds Blackstrap Bitters
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

Notes

Pineapple syrup: equal parts fresh pineapple juice to cane sugar

History

Part of my 2016 run of weekly old fashioned riffs for an entire year

Yields Drink
Year
2016
Authenticity
Your original creation
Source reference

https://www.thebeachguide.co.uk/north-scotland/hebrides/west-beach.htm

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Bee Upon The Blossom

1 oz Scotch, Monkey Shoulder
1 oz Gin, Barr Hill Tom Cat (Barrel Aged)
1⁄2 oz Bénédictine
1⁄2 oz Honey syrup (1:1)
1 oz Lemon juice
1 sli Lemon
Instructions

Shake all ingredients except garnish, strain into either a chilled coupe or an iced old fashioned glass (depending on preference). Garnish with a lemon wheel.

Notes

The Barr Hill Tom Cat Barrel Aged gin fits the honey theme, but has a pretty high bevcost. Sub with your favorite barrel aged gin.

History

Named derived from a line in the Robert Burns poem "Thou Fair Eliza"

Yields Drink
Year
2015
Authenticity
Your original creation
Source reference

http://www.robertburns.org/works/338.shtml

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Letter to a Younger Self

3⁄4 oz Scotch (I used Cutty Sark Prohibition (hint of smoke))
3⁄4 oz Apple brandy (I used Laird's Bonded)
3⁄4 oz Aromatized wine, Cocchi Americano (Lillet will work great too)
1⁄2 oz Orange liqueur (I used PF Dry Curaçao)
1⁄4 oz Fernet Branca
1 twst Orange peel (As garnish)
Instructions

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

History

After spotting the recipe a couple weeks back for the Heather in Queue that Jackson Cannon created at Eastern Standard in 2008, the cocktail was still on my mind. The combination was a near classic one akin to the 1940s Don't Give Up the Ship, and I wanted to make my own take on it keeping the orange liqueur-Fernet Branca duo intact. Therefore, I switched the spirit from gin to a split of Scotch and apple brandy and swapped the blanc vermouth for Cocchi Americano. For a name, I dubbed this one Letter to a Younger Self as a nod to Jackson's infamous "Letter to a Young Bartender" that he penned for Tales of the Cocktail 2014.

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

https://cocktailvirgin.blogspot.com/2021/02/letter-to-younger-self.html

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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