Northeast Corridor

5 lf Basil (muddled)
1 3⁄4 oz Rye
1⁄4 oz Gold rum
1⁄4 oz Tawny port
1⁄4 oz Lime juice
1⁄4 oz Falernum
1 ds Maraschino Liqueur
1 ds Peach bitters
Instructions

Muddle basil with rye and rum. Shake with ice, fine strain.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Prologue

3⁄4 oz Gin
3⁄4 oz Orange liqueur, Solerno blood orange liqueur
3⁄4 oz Jägermeister
3⁄4 oz Lemon juice
Notes

A Last Word riff

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Viscouse
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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bvankammen commented on 8/14/2020:

I like the idea of this drink, but that blood orange liqueur just takes over.

Death in the Afternoon

1 1⁄2 oz Absinthe
4 1⁄2 oz Champagne (Very cold)
Instructions

Build in champagne flute.

Yields Drink
Year
1935
Authenticity
Authentic recipe
Creator
Ernest Hemingway
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1935-So-Red-the-Nose-or-Brea…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Tastes like what you would expect. However, the color is fantastic and the effect is also what you would expect.
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Necromancer

3⁄4 oz Absinthe
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1 ds Gin
Instructions

Shake and strain into cocktail glass

Picture of Necromancer
Yields Drink
Authenticity
Authentic recipe
Source reference

https://www.foodrepublic.com/recipes/absinthe-anyone-try-the-necromance…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Chachita

1 1⁄2 oz Mezcal
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Cynar
1⁄2 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (As garnish)
Instructions

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

History

I was inspired by the mezcal-Cynar pairing, and I set forth to craft this tribute to Evita Muñoz, a starlet of the Golden Age of Mexican cinema.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2017/09/chachita.html

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Lots going on. Very similar to Uno, Dos, Tres, which is equally great. With a smokey Mezcal, I might prefer this to it, even tho I'm more of a Campari than Bene fan.
  • Sweet. Cigarette tobacco. Sophisticated finish.
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Gallivanting in Golden Gai

1 1⁄4 oz Bourbon
1 1⁄4 oz Cognac
1⁄4 oz Maraschino Liqueur
1⁄4 oz Orgeat
1 ds Bitters, Angostura
1 ds Orange bitters
1 twst Lemon peel (As garnish)
Instructions

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

History

I was inspired by the orgeat-Maraschino pairing in Tiki drink like the Gold Cup, and I wondered how I could transfer that flavor unit. This morphed into the idea of a mashup, and I thought about simple classics that utilized these two sweeteners. The two that called out were the Japanese Cocktail from Jerry Thomas' 1862 How to Mix Drinks and the Fancy Free from Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion. With both drinks being spirit, sweetener, and bitters in an Old Fashioned style, it was easy enough to merge them.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, River Bar, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2018/04/gallivanting-in-golden-gai…

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Way too strong which is to be expected with specs like this.
  • Used Leopold Mar., McKenna 10year bonded bourbon. Good. Maybe Luxardo would be better. Tried another version with .5oz lemon juice and dash pistachio liquor and chinese 5 spice. Shake. was better.
  • Made with oat-geat. Strong drink with an almond-butter flavor. Likable, I think more interesting than its antecedents.
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lesliec commented on 2/15/2020:

Another 5 in my cocktail list for a Yarm creation. I don't know how you do it, Fred, but don't stop.

Haystack

1 oz Bourbon, Woodford Reserve
1 oz Suze
1⁄2 oz Apricot liqueur
1⁄2 oz Lemon juice
1 Apricot (dried, as garnish)
Instructions

Shake. Up. Strain to cocktail glass. Garnish with a dried apricot

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
John Barraclough, London, England
Source reference

https://www.diffordsguide.com/cocktails/recipe/4322/haystack-cocktail

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Used 1:1:1:1 bourbon, Suze, apricot brandy, lemon juice plus a dash of absinthe
  • Better in old-fashioned glass, block of ice
  • I think the ingredients are incorrect here. The original ref. a Giffard liqueur and I believe Dekuyper only makes a liqueur. Regardless, it is too bitter with an eau-de-vie.
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Jakarta Mai Tai

1 oz Batavia Arrack, Van Oosten
1 oz Rhum Agricole, Clément VSOP
3⁄4 oz Lime juice
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Simple syrup (curry-leaf infused)
1 pn Salt
1 Curry leaf (as garnish)
1 twst Lime peel (as garnish)
Instructions

Shake all with ice and dump into a glass; garnish.

Notes

For the curry-leaf syrup: Dissolve 2 parts white sugar to 1 part water on heat. Take off heat and throw in curry leaves. Let steep 30 minutes and strain.

History

A riff on the Trader Vic's Mai Tai, inspired by realizing the nuttiness of curry-leaf syrup could be an orgeat substitute.

Picture of Jakarta Mai Tai
Craig Eliason
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://kindredcocktails.com/cocktail/mai-tai-trader-vics

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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prattginkgo commented on 8/06/2022:

Phenomenal drink, so this is nitpicking--but shouldn't this be a Jakarta Daiquiri? 2 oz. rum, 3/4 lime, 1/2 syrup is a pretty standard daiquiri, and adding a bit of Curacao isn't unheard of. Muddling 5 fresh curry leaves in cane syrup did the trick for me, and I strained onto new ice.

Craig E commented on 8/07/2022:

So glad you tried it and you liked it! The recipe is built quite directly on the modern version of the Trader Vic Mai Tai, including the nutty curry-leaf syrup in the place of orgeat and even the split rums.

Celery Tonic

1 Celery stalk (chopped)
1 T Sugar
1 oz Lemon juice
2 oz Gin
1 twst Lemon peel (as garnish)
Instructions

Muddle celery with sugar and lemon juice for a minute. Add gin, shake for 30 seconds. Strain into a rocks glass, garnish.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Claire Saffitz
Source reference

https://www.bonappetit.com/recipe/celery-tonic

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Craig E commented on 2/09/2020:

I'm a big fan of Claire, but using "tonic" in the name of this drink makes no sense; this is a Celery Gin Sour.

Diddlin' Dora

1 oz Amontillado Sherry (Oloroso would work well too)
1 oz Sweet vermouth
1 oz Pimm's No. 1 Cup
3⁄4 oz Fernet Branca
1⁄4 oz Maraschino Liqueur
1 twst Orange peel (As garnish)
1 pn Nutmeg (As garnish)
Instructions

Build in a Highball glass, fill with crushed ice, add a straw, and garnish with an orange twist and freshly grated nutmeg.

Notes

Woody spice and orange oil nose. Grape and berry notes on sip. Swallow offered nuttiness from the sherry and Maraschino and a light menthol and herbal finish. Refreshingly light yet flavorful.

History

For the Women of the Wild West-themed night that Katie Emmerson (then of the Hawthorne) and I did for the Whiskey & Amari/Spaghetti Western series at the Blue Room in 2013, we needed a tall drink. I decided to take it in a Cobbler direction instead of Collins or Highball. For a name, I decided to honor Dora DuFran, or more specifically one of her four brothels.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Frederic Yarm, Blue Room, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2013/02/diddlin-dora.html

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • The nutty sherry note blends nicely into the fernet and cocchi di torinoa, particularly as it melts a little. Fernet is the overwhelming bully at the beginning and then falls off as you get used to it, still likely could handle a drop to 1/2 oz.
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