Millionaire (Embury)

2 oz Rye (or bourbon)
1⁄2 oz Curaçao
1⁄2 oz Lemon juice
2 ds Grenadine
1 Egg white
1 rinse Absinthe
Instructions

Dry shake, then shake and strain into an absinthe-rinsed coupe.

YieldsDrink
Year
1948
Authenticity
Altered recipe
Creator
David Embury
Source reference

http://blog.vincekeenan.com/2014/04/cocktail-of-week-millionaire-whiske…

Curator rating
Not yet rated
Average rating
2.5 stars
(6 ratings)
From other users
  • Such a disappointment. Little sweetness. Might more grenadine be the answer? — ★
  • a Whiskey Tiki drink -- nice dry cur use
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Curated this to have the volumes match those given at the link, and to paraphrase the instructions in order to avoid copyright infringement. 

Echoes of Time

1 oz Blanco tequila, Astral
1 oz Amaro Nardini
1 oz Rucolino, Amaro Cinpatrazzo
1 Orange peel
Instructions

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

Notes

For the tequila choice, I prefer this with a strongly flavored, earthy tequila (such as the 92 proof flavor bomb Astral). Amaro Cinpatrazzo is a locally produced amaro from the Chicagoland area whose primary ingredient is arugula; it also has notes of blueberry and coffee. I haven't had any other amari that are any easy substitute, perhaps a split of Zucca + Caffe Amaro.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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I have tried this before with the Cinpatrazzo and it was good, although not quite enough to make it into regular rotation (more like a solid 3+ rather than 4.) I recently picked up the best known arugula amaro, Ischia Sapori Rucolino and wondered how it would fare in this cocktail. Comparing Ischia Sapori vs Cinpatrazzo directly is akin to Zucca vs Sfumato Rabarbaro: Ischia is pleasantly sweet for sipping and not nearly as intense in arugula character as the Cinpatrazzo. The sweetness from the Ischia Sapori was simply too much for this cocktail, while I noted the Cinpatrazzo version was balanced. I might try again with a mix of the two Rucolino amari (probably 2 parts Cinpatrazzo to 1 part of the other to hold the balance.) Might switch to a red grapefruit peel for that combination.

The Crusher

1⁄2 oz Rum, Havana Club 7
1 oz Spanish brandy (Fernando de Castilla)
3⁄4 oz Averna
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
5 ds Allspice Tincture
Instructions

Stir with ice. Strain to lowball with big ice. Garnish with lime peel.

Notes

Tks to Frank Bar for sharing

Picture of The Crusher
YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Spencer Amereno Jr at Frank Bar. Maksoud Plaza Hotel. Sao Paulo. Brasil
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Start and Finish — Averna, Dry vermouth, Aromatized wine, Absinthe, Orange bitters
  • Run, Run, As Fast As You Can — Averna, Ginger Wine, Rum, Mezcal, Bitters, Lemon zest
  • Smokey's Tangle — Apple brandy, Bison grass vodka, Chinato, Averna, Grapefruit bitters
  • Holla! — Bourbon, Averna, Palo Cortado Sherry, Allspice Dram, Rosemary
  • Vincenzo — Averna, Aromatized wine, Cognac, Peychaud's Bitters, Bitters

Is there a recipe for the allspice tincture?

Sure there is. Vodka 100 proof and allspice for 10 days in a clean jar. You can do it with a 5 to 1 proportion spirit to allspice in weight. Shake it once a day.   

Adelphi Cocktail

1 oz Rye
1 oz Cognac
1 oz Sweet vermouth
1⁄4 oz Maraschino Liqueur
3 ds Absinthe (I used a little under a barspoon)
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.

Notes

An elevated Saratoga Cocktail with elegant nutty cherry and anise herbal notes.

History

In thinking about how the 1862 Saratoga Cocktail from Jerry Thomas could be converted into the Vieux Carré by the addition of Benedictine and Peychaud's, I then pondered how the Saratoga would be with the "Improved" treatment of Maraschino and absinthe first described in Jerry Thomas' second edition. Given that the town of Saratoga Springs NY was one full of gambling houses, horse races, cocktail bars, spas, and most importantly hotels, I dubbed this one after a hotel there that opened around the time that the Improved style hit the scene.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/03/adelphi-cocktail.html

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Absinthe worked well for me, but it could easily overpower with a heavy hand
  • Nice. Mouthfeel from maraschino is pleasantly rich. A little grape throat lozenge on the finish.
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  • Country Life #2 — Bourbon, Sweet vermouth, Jamaican rum, Bitters, Orange peel
  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
  • McClellan's Curse — Rye, Sweet vermouth, Absinthe, Bitters, Allspice Dram
  • Enigma Cocktail — Whiskey, Sweet vermouth, Cherry Liqueur, Herbal liqueur, Peychaud's Bitters
  • Greenpoint — Rye, Sweet vermouth, Herbal liqueur, Bitters
Dan commented on 12/12/2019:

Too much absinthe for my taste, but then I think Improved cocktails with absinthe are rarely improved. I'd use a rinse next time. Or maybe a spritz.

I used about half of my (small) barspoon of (St. George) absinthe and the balance worked well. 

Substitute cynar & ramazzoti for the bitters. ¡¡Deliciouso!!

Library Card

1 1⁄2 oz Scotch (I did mostly blended with 1/4 oz of a smoky Islay)
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Cynar
1⁄2 oz Apricot liqueur
1 twst Orange peel (As garnish)
Instructions

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

Notes

Peat smoke brightened by orange oils on the nose. Malt, grape, and a fruitiness from the apricot brandy on the sip. Smoky whisky and bitter apricot on the swallow with an orange-apricot and quinine finish.

History

Inspired by a drink that called for Bank Note Scotch, I kept with my quinquina kick and added Bonal to the great combination of apricot + Cynar. Bank Note made me think of the 1970s era checkout card at the back of the retired library book on Scotch that I bought used.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2018/05/library-card.html

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Very good, even with the relatively large amount of apricot. — ★★★★
  • Nice apricot-cynar combo.
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  • Black Lodge — Rye, Cynar, Cherry Liqueur, Sweet vermouth, Orange bitters, Orange peel
  • Xocolatl Talisman — Blended Scotch, Drambuie, Bitters, Espresso, Agave syrup, Cayenne pepper, Coffee bean
  • Hot Ham Water — Bourbon, Sweet vermouth, Cynar, Bacon tincture, Black peppercorns
  • Pinball Racket — Rye, Mezcal, Campari, Cynar, Bitters, Cherry
  • Bitter Raisin — Rye, Cognac, Cynar, Bonal Gentiane Quina, Gran Classico, Raisins, Orange peel
Ajvan commented on 12/10/2019:

The smoky-bitter-apricot fusion really works. 

Holiday Bitterness

2 oz Cranberry Vodka (potato vodka infused with fresh cranberries)
1 oz Campari
1⁄2 oz Ginger liqueur, Domaine de Canton
2 ds Cranberry bitters, Fee Brothers Cranberry (as garnish)
1 wdg Orange (cut into wheel and twist into flower)
Instructions

Build in rocks glass over ice, add garnish - do not strain cranberry infused vodka.

Notes

Cranberry infused vodka: Muddle 1 cup fresh cranberries in 1 qt. jar to pop most berries. Fill with 1 qt. potato vodka (I use Luksuskowa) or other neutral grain vodka. Seal tightly and refrigerate for at least 24 hours. Should keep for several weeks in fridge.

Picture of Holiday Bitterness
© 2019 Dave Hebb
YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Dave Hebb
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Ruby Cocktail — Sloe gin, Sweet vermouth, Cherry Liqueur, Orange bitters, Lemon peel
  • Ticket to Paradise — Tequila, Sloe gin, Swedish Punsch, Bitters, Lemon juice
  • Quick Sand — Sloe gin, Sweet vermouth, Cherry Liqueur, Scotch, Orange juice, Orange peel
  • Blackthorn Cocktail — Sloe gin, Sweet vermouth, Orange bitters
  • Potomac — Kirschwasser, Zwack liqueur, Campari, Lemon bitters, Lemon juice

A Burst of Fall

1 oz Bourbon
3⁄4 oz Apple brandy
1⁄2 oz Sorel liqueur
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup (Allspice)
1⁄4 oz Orange liqueur, Grand Marnier
1 spl Sparkling water (to top)
1 sli Orange (caramelized, as garnish)
Instructions

Shake, top with sparkling water, garnish.

Notes

On the sweeter side

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Orchard Sour — Brandy, Apricot liqueur, Lemon juice, Cinnamon syrup
  • Gateway Sling — Bourbon, Averna, Cherry Liqueur, Lemon juice, Simple syrup, Brandied cherry
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Company Buck

2 oz Bermuda rum, Gosling's Black Seal
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Ginger syrup
1 ds Bitters, Angostura
3 oz Club soda
Instructions

Shake, strain into ice filled highball, top with club soda. Lime wheel garnish.

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Death & Co cocktail book

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Great upgrade to a dark n stormy. Don't overdo it with the ginger.
  • Easy to drink. — ★★★★
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  • Landing Gear Fizz — Falernum, Sweet vermouth, Amontillado Sherry, Soda water, Lime juice, Mint, Lime
  • Spiced Tamarind Buck — Rhum Agricole, Triple sec, Falernum, Bitters, Ginger beer, Club soda, Lime juice, Tamarind, Mint
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Asylum

1 ds Grenadine
1 oz Herbal liqueur, Pernod
1 oz Gin
Instructions

Build in order into an Old-Fashioned glass. Add 2 or 3 ice cubes; serve with stirring rod.

YieldsDrink
Year
1935
Authenticity
Authentic recipe
Creator
William Seabrook
Source reference

Wondrich, https://www.esquire.com/food-drink/drinks/recipes/a3867/asylum-cocktail…

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

2 oz Cognac, Hardy (VSOP)
1 oz Absinthe, Lucid
1 twst Lemon peel (as garnish)
Instructions

Stir, strain into a punch glass, garnish.

YieldsDrink
Authenticity
Altered recipe
Creator
Chantal Tseng, Reading Room | Washington, D.C.
Source reference

https://punchdrink.com/recipes/earthquake/

Curator rating
Not yet rated
Average rating
2 stars
(4 ratings)
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