Sinnerman Swizzle

1 oz Gin
1 oz Sweet vermouth
1⁄2 oz Suze (Aveze or Salers will work here too)
1⁄2 oz Allspice Dram (St. Elizabeth, adjust for other brands like less Hamilton)
3⁄4 oz Lemon juice
5 ds Bitters, Angostura (As floated garnish)
1 spg Mint (As garnish)
Instructions

Build in a Collins glass, fill with crush ice, and swizzle to mix and chill. Top with more crushed ice, garnish with mint sprigs and 5-6 dash Angostura Bitters, and add a straw.

History

Back in 2014, Swizzles were all the rage here in Boston especially given the first Death & Co. cocktail book and the fact that we had a D&Co. alumni at the Hawthorne putting them on the menu (and it radiated out to other bars). One of the drinks and flavor combinations that I was still thinking about was Mike Fleming's Sinnerman at West Bridge; the simple combination of sweet vermouth, gentian liqueur, and allspice dram made for a rather good aperitif. I did find it a touch sweet and figured that some citrus would dry it out a little. Or if I added some citrus and made a Swizzle out of it...

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2014/12/sinnerman-swizzle.html

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Negroni on Saturn

1 oz Gin (preferably London Dry)
1⁄2 oz Campari
1⁄2 oz Sweet vermouth
3⁄4 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Orgeat
1⁄4 oz Falernum
1 twst Lemon (Garnish, see instructions)
1 Cherry (Garnish, see instructions)
Instructions

Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a lemon wheel ring (a slice removing the fruit and leaving the peel and pith)-cherry (in the center of the peel-pith) picked Saturn+rings garnish. Alternative garnish: freshly grated nutmeg.

History

For Negroni Week 2017 at Loyal Nine, I pondered gin drinks that I could do a mashup and my mind wandered over to the late 1960s Tiki wonder, the Saturn. I got excited since the combination of gin, Campari, passion fruit syrup, and lemon in the mix reminded me of Jamie Boudreau's Novara; moreover, the addition of sweet vermouth, orgeat, and falernum only seemed to add to the picture. I was so pleased with the combination that I later served it at Loyal Nine to Matt of CocktailWonk who was visiting and several other guests that weekend.

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

https://cocktailvirgin.blogspot.com/2017/06/negroni-on-saturn.html

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Parenthetics

1 1⁄2 oz Whiskey, Bulleit (Rye, 10 Year Old)
1 oz Pear liqueur, Mathilde
3⁄4 oz Crème de Violette, Rothman & Winter
3⁄4 oz Pomegranate juice
3 ds Bitters, Fee Brothers Black Walnut
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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Black Hand Society

3⁄4 oz Fernet Branca
3⁄4 oz Campari
1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup (1:1, 50° Brix)
Instructions

Shake with ice and strain into a cocktail coupe.

History

I was inspired by the previous night's Ai Ono, and I looked to the Gilda and the Ferrari (Fernet-Campari shot or drink motif) to mashup into a riff. I named the combination the Black Hand Society after the crime syndicate that took the place of the mafia in New Orleans circa 1900 that I learned about in Herbert Asbury's The French Quarter book. They were known for blackmail and sending death threats that were embellished with images of black hands and crimson skulls and crossbones — perfect symbolism for the Fernet and Campari components that worked great with the pineapple, lime, and cinnamon structure. The black and red motifs reminded me of the Fernet-Campari-containing Trash Polka that I named after a German style of tattooing that combines images done in either black or red ink. I surmised that I had a winner for Fernet, pineapple, cinnamon, and lime have worked well in the gin-based Awkwardly Tongue Tied. See source reference for links to the drinks mentioned above.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2025/07/black-hand-society.html

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Turniquet

1 1⁄2 oz Blanco tequila
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Aperol
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lime juice
Instructions

Shake with ice. Strain in coupe.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Alcove
Source reference

https://cocktailvirgin.blogspot.com/2025/05/turniquet.html

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Out of Falernum - substituted with mix of Amaro di Angostura, Amaro Nonino and Strega.
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Hoot And A Holler

1 1⁄2 oz Gin (Bombay Blue Sapphire Murcian Lemon)
1 oz Aperol
3⁄4 oz Averna
3⁄4 oz Pomegranate juice
2 ds Bitters, Angostura
Instructions

Shake with ice and strain into a frozen coupe glass.

History

A classic line from, "Magnificent Seven" (1960)

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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Back Troubles

1 1⁄2 oz Cognac VSOP
1 oz Limoncello, Pallini
1⁄2 oz Fernet Branca
1⁄2 oz Tamarind syrup
3 ds Peychaud's Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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The Modern Cocktail

1 oz Blended Scotch
1 oz Sloe gin
1⁄4 oz Lemon juice
1 t Sugar
1 ds Absinthe
1 ds Orange bitters
1 Brandied cherry (as garnish)
Instructions

Stir juice and sugar, add other ingredients; shake; strain; up; garnish.

Yields Drink
Year
1905
Authenticity
Authentic recipe
Creator
Charley Mahoney, Hoffman House, New York, New York (USA)
Source reference

https://www.esquire.com/food-drink/drinks/a31731/last-undiscovered-cock…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • A good feature for good sloe gin. The threat to dip into cherry cough syrup territory looms, but the well-considered modifiers help.
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Shawn C commented on 7/20/2025:

Craig, while the link says 1 1/2 tsp lemon juice, it might be easier to list it as 1/4 oz, which is equivalent.

Saddle Tramp

1 1⁄2 oz Gin, The Botanist
1 oz Bigallet China-China
3⁄4 oz Damiana Liqueur
3⁄4 oz Grapefruit juice
1 ds Mint Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Watching the 1950 Joel McCrea classic, "Saddle Tramp."

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Shawn C commented on 7/26/2025:

Curated to Bigallet China-China which is already a listed ingredient. Newer "Amer" ingredient will be deleted as it is simply another way of saying amaro.

Fram--Bhwaa--Zee

1 1⁄2 oz Cachaça, Leblon
3⁄4 oz Bigallet China-China
3⁄4 oz Framboise, Mathilde
3⁄4 oz Grapefruit juice
2 ds Aztec Chocolate bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2025
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Shawn C commented on 7/26/2025:

Curated to Bigallet China-China which is already a listed ingredient. Newer "Amer" ingredient will be deleted as it is simply another way of saying amaro.

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