El Diablo

1 oz Blanco tequila
1⁄2 oz Lime juice (from 1/2 a lime)
1⁄2 oz Cassis
4 oz Ginger ale
Instructions

In a Collins glass full of cracked ice, add the lime juice and shell, tequila and cassis. Stir. Top with ginger ale. Add a straw.

Notes

Drinking the Devil's Acre uses 2 oz blanco tequila, 1 oz lime juice (consistent with the lime juice and wedge), 3 oz ginger beer (rather than ginger ale) and 1/2 oz crème de cassis, which is floated on top.

History

From Trader Vic's book of Food and Drink, adapted by Smuggler's Cove

Yields Drink
Year
1946
Authenticity
Authentic recipe
Creator
Vic Bergeron
Source reference

Trader Vic's Pacific Island Cookbook, pg 186

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Recommend 1.5 to 2.0 tequila. Perhaps only 3 oz of ginger ale. As is, lime juice is overwhelmed. Otherwise a refreshing drink
  • Works, but not that interesting to me.
  • Another variation: 2 oz Blanco tequila (look for siembra azul or ocho tequilas) 2 oz Ginger beer (fresh) 3⁄4 oz Lime juice 1⁄2 oz Simple syrup (2:1 simple syrup) 1⁄4 oz Cassis
  • Top off with 2 oz ginger beer. Serve in Collins glass. — ★★★★
  • Make it 2 oz tequila & top w ginger beer (courtesy of Trader Vic)
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Zachary Pearson commented on 8/02/2020:

Curated this - I have the 1968 version of Vic's book (which has a bunch of Texas recipes weirdly enough). Other sources have the tequila at 1.5 or even 2 ounces. Thanks,  Zachary

Well-Hung Trellis

1 1⁄2 oz Dimmi
3⁄4 oz Genever (Calls for Genevieve Genever)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
Instructions

Add ingredients and "garden herbs" (dill, pineapple sage, lemon thyme) to suit one's own tastes to a shaker. Shake with ice, double strain to chilled cocktail glass. Serve up, and garnish with same herbs.

Yields Drink
Year
2020
Authenticity
Unknown
Creator
Alan Walter, Loa Bar, New Orleans, Louisiana
Source reference

New Orleans Magazine, July 2020, pg. 60

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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  • Doppelganger — Genever, Rhum Agricole, Herbal liqueur, Pineapple juice, Lime juice, Simple syrup
  • Bar Fly — Gin, Parfait Amour, Pineapple juice, Lemon juice, Simple syrup, Lemon peel
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sevyryelsdorn commented on 7/10/2020:

I made this with a sprig of thyme, a sprig of dill, and half a leaf of lemon balm. Used Bols Genever, and 0.25 oz 2:1 simple

Martinique Hundred

1 1⁄2 oz Gin, Uncle Val's Botanical
3⁄4 oz Suze
1 1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Orgeat
Instructions

Shake all ingredients vigorously over ice to build a nice aeration in the pineapple and lime juices. Pour over a single clear ice cube in a double old fashioned glass. Garnish with a cherry and pineapple fronds.

Notes

A bittersweet, refreshing original tiki variation.

History

I love the Jungle Bird more than almost any other cocktail. I stumbled upon the Bermuda Hundred (named after an area along the Virginia coast). The Jungle bird uses Rum and Campari, where the Bermuda uses Gin and Campari. I used Gin and Suze.

I did try the "fourth corner" of this variation trail using Rum and Suze, and deemed it to be the least interesting of the four possible drinks.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Chris Odegard of Minneapolis, MN
Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Substituted mezcal for gin; added a dash of Angostura as per the comments; and garnished with grated nutmeg
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  • The Dutchess — Genever, Bitters, Pineapple juice, Orgeat, Lemon juice
  • Royal Hawaiian — Gin, Pineapple juice, Lemon juice, Orgeat
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shadowkirby commented on 4/23/2022:

Great cocktail - refreshing, and a lovely balance of sweet and bitter. Added some ango which worked well.

Quick Sink

1 1⁄2 oz Grappa (Nardini bianca 60%)
1⁄2 oz Bianco Vermouth, Dolin
1⁄8 oz Maraschino Liqueur (Cartron)
2 ds Chocolate bitters (Homemade)
3 ds Rhubarb bitters
Instructions

Stir, strain, coupe.

Notes

The grappa at this proof is delicious with strong withe chocolate profile.
Cartron maraschino is more pit/almond forward.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Limpia — Blanco tequila, Amaro Montenegro, Bianco Vermouth, Peychaud's Bitters, Oleo-saccharum
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Vincenzo

1 1⁄8 oz Averna
2⁄3 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄2 oz Cognac, Hennessy
3 ds Peychaud's Bitters
2 ds Bitters, Angostura
Instructions

Add all ingredients to mixing vessel over ice. Stir. Strain and pour.

Yields Drink
Year
2020
Authenticity
Unknown
Creator
L'Oscar, London, England
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Rumy and Panky

1 3⁄4 oz Jamaican rum (Gold Wray and nephew 48%)
3⁄4 oz Cynar
1⁄5 oz Pine liqueur (Quaglia)
Instructions

Stir, strain, coupe.

Notes

1/4 oz max liqueur.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Joe Green — Bourbon, Cynar, Grappa, Peychaud's Bitters
  • Madame Mustache — Rhum Agricole, Drambuie, Cynar, Bitters, Grapefruit peel
  • Harder, better, stronger — Bourbon, Cynar, Suze, Bitters, Orange cream citrate
subspot commented on 7/11/2020:

Which pine liqueur did you have in mind for this drink?

 

Pangolindo commented on 7/12/2020:

I've tried the recipe with Quaglia pine liqueur: Fresh and strong pine thorn flavor.

Fly-By-Knight

1⁄2 Egg white
3⁄4 oz Lemon juice
3⁄4 oz Bourbon, Buffalo Trace
3⁄4 oz Amaro Nonino
3⁄4 oz Aperol
1 oz Red wine (As float, see instructions and note)
Instructions

Pre-chill a coupe. Dry shake everything but the float then wet shake and strain into the coupe. Allow the foam to settle and cloudiness to subside. Now the tricky part, take a bar spoon and near the edge of the glass gently submerge the head of the spoon, just below the foam, then very carefully and slowly using the spiral of the bar spoon pour your wine float down beneath the foam, if you do this correctly you'll see a red layer forming between the drink and foam. When you've finished your float, carefully pull out your barspoon, wipe down the head of the spoon with a bar towel and use the curved side to smooth over the foam and hide your float pour entry point.

Notes

Pouring the wine float will take some practice, so don't be disheartened if you don't crack it first time. For the wine, I used 2015 Banfi Brunello, but any rich Tuscan red will work.

Picture of Fly-By-Knight
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Piers Knight, Reading, Berkshire, UK
Source reference

This cocktail is the love child of Sam Ross' Paper plane and a New York sour

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • This is where new school meets old school, decadent, smooth and rich. Wine and bourbon are always best friends, while the egg white reigns in the amaro's and bite from the lemon juice to balance the evolution in your mouth. — ★★★★★
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  • Pushin' Daisy — Tequila, Aromatized wine, Aperol, Mezcal, Lime juice
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Suze and Treuse

1 1⁄2 oz Suze
1 1⁄2 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Tonic water syrup
4 oz Seltzer water
1 twst Lemon peel
Instructions

Combine Suze, yellow Chartreuse and tonic syrup over a big rock. Stir and add seltzer over top, garnishing with lemon twist.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The Bitter Smoke

1 oz Mezcal
1 oz Tequila
1 oz Aperol
2 oz Grapefruit juice (Pink)
Instructions

Quick shake, strain into an ice filled DOF.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Ian Wickman, Idealist Foods
Source reference

https://idealistfoods.com/cocktails/the-bitter-smoke-mezcal-grapefruit-…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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  • Grapefruit And Smoke — Mezcal, Aperol, Grapefruit juice, Lime juice
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  • Kildalton Cross — Islay Scotch, Genepy, Lime bitters, Grapefruit juice, Lime juice, Simple syrup
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Zachary Pearson commented on 7/08/2020:

Curated this - removed a lot of copyright material. Specified pink grapefruit juice. Thanks,  Zachary

The Glorious Fourth

2 oz Brandy
1⁄2 oz Lime juice (Juice of one lime)
4 ds Simple syrup (Gum Syrup)
1 ds Jamaican rum
3⁄4 oz Vanilla ice cream (Calls for 1 scoop, feel free to estimate here)
Instructions

Long shake, strain into a coupe.

Notes

I used - 1/4-1/2 oz of Gum Syrup, and 1/8 oz Jamaican Rum and it was very tasty, maybe increase the Jamaican rum a bit. This cocktail is wild the lime and Ice cream seem like such an odd pairing but it's similar to an orange creamsicle with a good dose of Brandy holds it altogether similar to Benedictine's role in most of it's cocktails.

Yields Drink
Year
1892
Authenticity
Authentic recipe
Creator
William Schmidt
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1892-The-flowing-bowl-when-a…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Zachary Pearson commented on 7/07/2020:

Curated this slightly - limes were a lot smaller back then, so I dropped the lime to 1/2 oz from 1. Added a link to the EUVS copy of the book. Thanks,  Zachary

subspot commented on 7/09/2020:

Thanks Zach for the link and curation! 

Zachary Pearson commented on 7/10/2020:

No problem... that site is a treasury for cocktail geeks. It should be bookmarked by anyone who is even remotely serious about cocktails. Thanks,  Zachary

hypoxic_ commented on 9/25/2022:

Used 1.5 oz of ice cream and the more generous 1/4 oz of demerara syrup

Would recommend a preliminary shake/strain with ice or chilling all the ingredients beforehand as the ice cream really doesn't chill things down. A quick pulse blending also helps to make a more homogeneous drink .

Overall the lime/cream mix works really well with brandy! Swapping the proportions for rum/brandy also probably would be really good as well

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