Raleigh

1 1⁄2 oz Light rum
1 oz Orange juice
1⁄2 oz Lime juice
1⁄2 t Grenadine
Instructions

Combine all integredients and shake with ice. Strain into a martini glass.

Yields Drink
Year
1931
Authenticity
Authentic recipe
Creator
Waldorf Bar, New York, New York (USA)
Source reference

The 12 Bottle Bar by David Solmonson & Lesley Jacobs Solmonson (Workman Publishing 2014), p. 223 and https://euvs-vintage-cocktail-books.cld.bz/1931-Ol-Waldorf-Astoria-Bar-…

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • *3,5 stars. Accessible and friendly drink with my favourite spirit, but not too much depth. But sometimes I want something simple.
  • Excellent use of orange juice.
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Hugh commented on 3/27/2023:

This appears in the 1935 Old Waldorf Astoria Bar Book

Craig E commented on 3/27/2023:

You're right, in fact it's in Old Waldorf Bar Days from 1931 too. So clearly the creator and year fields here need fixing. Anyone have the 12 Bottle book to see if there is more accurate source info given there?

noksagt commented on 3/27/2023:

12 Bottle Bar doesn't have source information for this one. Some of the recipes do reference the Old Waldorf-Astoria Bar Book.

I have a hypothesis regarding the confusion around attribution. The description of the cocktail includes “There are a lot of Raleighs in this world—motorcycles, bicycles, Sir Walter, and North Carolina, to name a few—and we can safely say that this Raleigh is our second favorite (see the Introduction for our first).” Unless I'm overlooking something, I didn't actually see anything in the intro about any Raleigh. But the dedication states “To Raleigh, the greatest cocktail we’ve ever made.”  I think this may be their son?

Craig E commented on 3/28/2023:

Thanks for investigating. I've reset the credits here to the Waldorf 1931, and if an earlier precedent shows up we can revise.

Pineapple Fizz

1 1⁄2 oz Pineapple juice
1 t Sugar
1 1⁄2 oz Light rum (white rum in original)
4 oz Soda water
Instructions

Combine the pineapple juice and sugar in a collins glass and stir to dissolve. Fill the glass with ice cubes, add rum, and top with club soda.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
David and Lesley Solmonson
Source reference

The 12 Bottle Bar by David Solmonson & Lesley Jacobs Solmonson (Workman Publishing 2014), p. 215.

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Not very complex.
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Shipwrecked with Ginger Grant

2 oz Gin, Beefeater
1⁄4 oz Allspice Dram, Bitter Truth
1⁄2 oz Passion fruit syrup
1⁄2 oz Strawberry syrup
3⁄4 oz Lime juice
12 lf Mint
1 1⁄2 oz Hibiscus ginger beer, Q
1 Mint (Garnish)
Instructions

Muddle the 12 mint leaves with the syrups and lime juice in a shaking tin. Add the gin and allspice dram and shake with ice. Pop the seal, add the hibiscus ginger beer to the tin, strain into an ice-filled Collins glass, garnish with a mint crown.

History

Recently got some of the Q Hibiscus Ginger Beer and was playing around with some highball ideas.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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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.

Yields Drink
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. This variation is via The Black Pearl, Fitzroy, Australia

Yields Drink
Authenticity
Altered recipe
Creator
The Black Pearl, Fitzroy, Australia
Source reference

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

Curator rating
Not yet rated
Average rating
3.5 stars
(4 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
Yields Drink
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.

Zachary Pearson commented on 9/03/2020:

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.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
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drinkingandthinking commented on 6/10/2022:

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
Yields Drink
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.

Yields Drink
Authenticity
Unknown
Creator
Renato Perito
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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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.

Yields Drink
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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