Lady Liberty

2 oz Gin, St. George Terroir
1⁄2 oz Lemon juice
1⁄4 oz Apricot liqueur, Merlet
2 ds Grapefruit bitters, Bittermens Hopped Grapefruit Bitters
Instructions

Shake & strain into a coupe

History

Inspired by the Resolute Cocktail 1937

YieldsDrink
Year
2011
Authenticity
Unknown
Creator
Randy Wong, Honolulu, HI
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Domaine Daiquiri

2 oz Haitian Rum, Barbancourt white
1⁄2 oz Lemon juice (Centrifuge-clarified lemon preferable)
1⁄2 oz Lime juice (Centrifuge-clarified lime preferable)
1⁄2 oz Cinnamon syrup
3 ds Bitters, Angostura Orange
Instructions

Shake with ice; double strain. Garnish with orange & lime twists.

History

Inspired by Mariano Licudine's Derby Daiquiri.

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Randy Wong, Clio, Boston, MA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Increase cinnamon syrup to 0.75 oz
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  • Melba Cocktail — Light rum, Swedish Punsch, Absinthe, Lime juice, Grenadine
  • Blaq Daq — Virgin Islands Rum, Navy strength rum, Bitters, Allspice Dram, Lime juice, Demerara syrup
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Mild impro

3 oz Rye (Jack Daniel's)
3⁄4 oz Pastis (Bardouin)
1 t Lavender Honey Syrup
Instructions

Dilute honey in rye and pastis. Long stir with ice, strain in coupe.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Beachy Irishman

1 1⁄2 oz Irish whiskey, Jameson
1⁄2 oz Triple sec
1⁄2 oz Orgeat
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
2 ds Orange bitters
3⁄4 oz Egg white
Instructions

Do a dry shake then shake vigorously with ice

Picture of The Beachy Irishman
YieldsDrink
Authenticity
Unknown
Source reference

https://www.reddit.com/r/cocktails/comments/chnlu3/the_beachy_irishman/

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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  • Jerk Store — Mezcal, Pineapple rum, Apricot liqueur, Bitters, Lemon juice, Egg white, Cinnamon syrup
  • One Night — Speyside Scotch, Allspice Dram, Bitters, Lemon juice, Simple syrup, Egg white, Violet water
  • The Pied Piper — Scotch, Bitters, Black pepper tincture, Lemon juice, Vanilla syrup, Egg white, Black pepper
  • The Andie Rose — Scotch, Rye, Bitters, Allspice Dram, Orgeat, Lemon juice, Egg white
  • James Joyce — Irish whiskey, Sweet vermouth, Orange liqueur, Lime juice
HallA commented on 10/15/2023:

It's a very decadent sour.. a little sweet for my tastes though it's pleasant and balanced.

Somewhere Noon

1 1⁄2 oz Rye, Bulleit
1 1⁄2 oz Blended Scotch, Grant and Sons
1⁄2 oz Absinthe
1⁄2 oz Meyer lemon juice
2 ds Peychaud's Bitters
1 cube Sugar cube
Instructions

Crush sugar with Peychaud’s in highball glass. Add iced booze, stir with perfumed cherry

Notes

“ohmigosh
like drinking chemicals”
(my spouse)

History

Thanks, Don!

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • better with a mixing Islay (TJ’s Finlaggan!) or at least JWBlack for its Talisker
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  • Sunset — Rye, Curaçao, Bénédictine, Peychaud's Bitters, Bitters, Absinthe, Orange peel
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  • Talent Scout — Bourbon, Curaçao, Bitters, Lemon peel
  • Honey Barrel — Bourbon, Rye, Aperol, Peychaud's Bitters, Maraschino Liqueur, Bitters, Absinthe, Honey syrup, Orange peel, Lemon peel
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Diesel Daiquiri

1 1⁄2 oz Demerara Rum, El Dorado 8
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Ginger liqueur, Stirrings
1⁄4 oz Falernum, B.G. Reynolds
1 oz Lime juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into coupe. Either no garnish, or garnish with lime twist or lime wheel.

Notes

Stirrings appears to no longer be available (it had a stronger ginger flavor and was considerably cheaper than Domaine de Canton), sub with a strong ginger liqueur or use .25 oz ginger syrup. I've also made this with .25 oz ginger syrup and .5 oz Velvet Falernum.

History

Part of my 2015 "Daiquiri-palooza" of weekly daiquiri riffs for an entire year.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Corpse Carré

1 1⁄2 oz Cognac
3⁄4 oz Apple brandy
3⁄4 oz Sweet vermouth
1⁄4 oz Bénédictine
2 ds Peychaud's Bitters
1 twst Lemon peel (as garnish)
Instructions

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

Notes

Elegant fruity accented with herbal, and spice.

History

While at Nahita in Boston, I discussed how the Corpse Reviver #1 from the Savoy was a bit of a dud and lost out to the CR#2. A previous conversation was how the Saratoga Cocktail got new life with Peychaud's and Benedictine in the Vieux Carré. So I mashed up the CR#1 with those two herbal elements to make the CR#1 less flat.

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

https://cocktailvirgin.blogspot.com/2018/12/corpse-carre.html

Curator rating
Not yet rated
Average rating
4.5 stars
(23 ratings)
From other users
  • Smooth and sophisticated. Kind of interesting unexpected nuttiness on the finish. Didn't entirely solve the flatness problem for me though.
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Another superb creation by the House of Yarm! Although, were I feeling brave, I might suggest Vieux Corpse as a more ... interesting name.

This is a very nice cocktail. I am considering some curation to better match the original with a designation of Calvados rather than a non-regional apple brandy. (I am fond of both Busnell Calvados and Lairds Apple Brandy, but they impart somewhat different character to cocktails--a good Calvados has more of a more smooth cognac/apple character, while a poor Calvados is somewhat harsh and curb-stomped by Lairds in my experience.) Similarly, I am considering a note for Cocchi di Torino vermouth as recommended here, since it is the original link. Cocchi is somewhat distinctive (but not quite unique) in its raisin/cacao profile.

I will hold off to consider what others have tried and found appealing for this popular cocktail, and to hear Frederic Yarm's input since he originally posted this, his own creation, in the current more generic form. (I stuck to his original site recipe as best my liquor stock would allow.)

yarm commented on 3/15/2024:

Being overly specific deters folks from trying it, and specific brands won't change the overall direction, concept, and balance. I would probably make this drink right now with Laird's (there was a time when it was hard to get in liquor stores, so I used Calvados a lot more). And most places and home bars generally only have one sweet vermouth. I don't recall what my work bar had at the time for apple brandy, and that could've affected what I reached for when I got home.

Fall Enzoni

1 oz Rye
1 oz Campari
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
4 Grapes (Large & red)
Instructions

Muddle grapes, shake, strain onto rocks. Garnish grape and orange rose

YieldsDrink
Authenticity
Unknown
Source reference

https://www.youtube.com/watch?v=Dbb9z2JPbSM

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Commando

1 1⁄2 oz Bourbon
3⁄4 oz Triple sec
1⁄2 oz Lime juice (half a lime)
2 ds Absinthe, Pernod
Instructions

Shake, no garnish

YieldsDrink
Year
1946
Authenticity
Authentic recipe
Creator
The Stork Club
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1946-The-Stock-Club-Bar-Book…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Sidecar — Cognac, Triple sec, Lemon juice, Orange peel, Sugar
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Curated this - this is a midcentury drink from the 1946 Stork Club Bar Book by Lucius Beebe. Revised the drink to match the cited link. Thanks,  Zachary

The Pledge (Saveur)

12 oz Stout
1 oz Sherry, Lustau East India Solera
1⁄2 oz Bénédictine
1 pn Nutmeg (as garnish)
Instructions

Combine Sherry and Benedictine in glass. Top with Stout. Garnish with Grated Nutmeg.

Notes

Original Recipe uses Sixpoint Oatmeal Stout

YieldsDrink
Authenticity
Unknown
Creator
Damon Boelte, Prime Meats, NYC
Source reference

https://www.saveur.com/article/Recipes/The-Pledge/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Very good. Nice way to change up a beer, especially good holiday drink. I used a Russian Imperial Stout, and I think it would be better with a more mild beer.
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