SWOantini

2 oz Limoncello
1 oz Gin, Bombay Sapphire
1⁄2 oz Triple sec
1⁄2 oz Lemon juice
1⁄2 oz Lavender syrup
1 t Olive juice (Olive brine is best.)
Instructions

Shake well with ice and strain into a frozen coupe glass.

Notes

To get the "oily" I have also poured a quantity of gin into a small glass, dropped in several oily Mediterranean olives, covered, and let it sit for a few days.

History

Surface Warfare Officers will understand.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Fruity but Panky

1 oz Calvados
3⁄4 oz Mezcal (Verde)
1⁄4 oz Bianco Vermouth, Dolin
1⁄4 oz Bigallet China-China
1⁄3 oz Pine liqueur (Quaglia)
2 dr Chocolate bitters (Homemade and strong)
Instructions

Stir, strain, coupe

Notes

I use metric system.
Consider for this cocktail fat 1/4 for each.
Fat 3/4 mezcal not too smoky.
Fat 1/3 to 0.5 pine depending how "panky" you like it.
Enjoy!

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

1 oz Rye, Rittenhouse
1 oz Gin, Tanqueray
1⁄2 oz Bigallet China-China
1⁄2 oz Suze
1⁄4 oz Maraschino Liqueur
3 ds Bitters, Angostura Orange
Instructions

Stir quickly with a lot of ice, just in order to chill and achieve syrupy texture. Serve.

Or quick ice bath and store in freezer for 30 minutes.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Very drinkable, balanced across a lot of flavors, but don’t love it.
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Sweet Tooth

1 1⁄2 oz Gin, Bombay Sapphire
1 oz Dry vermouth, Vya (Vya Extra Dry Vermouth)
1 oz Orange juice
1⁄2 oz Mint syrup
1⁄4 oz Orange flower water
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

A) The Vya adds an extra dash of "orange" into the mix. B) I have a sweet tooth and this is perfect.
C) I'll also be experimenting with some orange bitters and mint bitters.

History

A) I found a bottle of mint syrup in my local int'l grocery store. B) my orange tree had 4 oranges ready to go.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Ruby Red Rose

1 1⁄2 oz Vodka
1 1⁄2 oz Grapefruit soda
1⁄2 oz Lemon juice
1⁄4 oz Grenadine
6 oz Prosecco (Rose)
1 sli Grapefruit (as garnish)
2 lf Mint (as garnish)
Instructions

Add vodka, grapefruit soda, lemon juice and grenadine to glass with ice. Stir and top with Rosé Prosecco. Garnish with a grapefruit wedge and fresh mint.

Notes

Add as much Prosecco as you want.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Cuban Sunshine

2 oz Light rum, Caña Brava
1 oz Dry vermouth, Noilly Prat Original Dry
3⁄4 oz Pineapple juice
1⁄4 oz Grenadine
1 ds Orange bitters, Regans' orange bitters
Instructions

Shake and strain into chilled cocktail glass. No garnish.

History

Originally listed in the "Cuban Concoctions" section of the Old Waldorf Astoria Bar Book as "Sunshine" and equal parts rum, vermouth, pineapple and a dash of grenadine.

Yields Drink
Authenticity
Unknown
Creator
Adapted by Caifa, Frank, Peacock Alley (Waldorf Astoria), New York, NY.
Source reference

Caiafa, Frank, "The Waldorf Astoria Bar Book." 2016. pg. 147

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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flickerdart commented on 9/07/2020:

Accidentally doubled the grenadine and you get a lovely cream soda-like drink. Consider the substitution if you have a sweet tooth.

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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