Sir Charlie Chaplin

1 oz Sloe gin (Hayman's)
1 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 oz Lime juice
1⁄2 oz Falernum
1 Egg white
2 ds Peach bitters (as garnish)
Instructions

Dry shake all ingredients, add ice & shake again, Double-strain into chilled coupe, garnish w/ peach bitters

Notes

Tart, sour, sweet, velvety

History

Riffed from the classic Charlie Chaplin cocktail

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
Not yet rated
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Gin Hound

2 oz Gin
1⁄2 oz Celery juice
1⁄2 oz Lime juice
1⁄2 oz Honey syrup (Recipe calls for Acacia honey.)
Instructions

Shake with ice, strain into coupe. Serve up.

Notes

From the Death & Co cocktail book. The nice green hue is pretty cool.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquin Simo
Source reference

Death & Co Modern Cocktail Classics, page 155.

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Fresh, zesty, nice green hue. — ★★★★
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Fortune Favors the Bold

3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Amargo-Vallet
3⁄4 oz Fernet, Letherbee
3⁄4 oz Allspice Dram, St. Elizabeth
1 Lemon peel
Instructions

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

Notes

Fernet Branca is a bit of a bully in this drink, so if Letherbee Fernet isn't available, I'd recommend either another, slightly less intense fernet or a split of say Branca and Nardini. The Bitter Truth Allspice Dram is drier with a stronger allspice taste than the St. Elizabeth, if using the former, try maybe .5 oz and .25 oz demerara syrup.
Part of my ongoing "4 parts, equal parts, stirred" series.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • It was extraordinary bold. Too bold probably. — ★★★
Similar cocktails
  • Dark Trilogy — Amargo-Vallet, Pedro Ximénez Sherry, Fernet Vallet, Orange peel

Hello Brooklyn 2.0

3⁄4 oz Rye
3⁄4 oz Dry vermouth
3⁄4 oz Amaro Montenegro
3⁄4 oz Herbal liqueur, Yellow Chartreuse
Instructions

Stir all ingredients with ice. Strain into coupe.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Source reference

Had at DP.s Restaurant Albany NY

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Used Cardamaro instead of Amaro Montenegro. Had only Yellow Chartreuse. Expected a very potent-tasting drink, but actually tastes very sweet. — ★★★★
  • The menu on DP's website lists the ingredients of: Rye Cardamaro Dry Vermouth Chartreuse Verte
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Douglas Hoff commented on 5/18/2024:

Exactly. I was expecting spirit forward dry drink. Actually quite sweet, but not in a cloying way.

Airbag

1 oz Reposado Tequila
1⁄2 oz Batavia Arrack
1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth
1⁄4 oz Allspice Dram
1⁄4 oz Bénédictine
1 ds Chocolate bitters
Instructions

Stir with ice, serve up

Notes

Can also be made with .75 oz tequila and .75 oz mezcal, if you favor a bit more smoke. Went over very well as an aperitif

Yields Drink
Authenticity
Unknown
Creator
Phil Ward
Source reference

https://forums.egullet.org/topic/107674-batavia-arrack/?tab=comments#co…

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Made with blanco tequila but aged mezcal, and Dolin and xocolatl bitters. I'm floored that 1/4 oz of my homemade dram didn't take over. Nice finish.
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applejack commented on 12/19/2019:

I remember making this years ago (maybe a decade?). This is a Phil Ward creation.  Sweet vermouth is Carpano Antica, Allspice Dram is St. Elizabeth and bitters (I've seen builds with 2 dashes) are Bittermens Xocolatl Mole Bitters.  Garnish is a lit Laphroaig Cask Strength soaked cherry.

Teonas commented on 3/06/2020:

Thanks, Applejack! Updated the creator :)

Postcard Home

1 1⁄2 oz Mezcal
1 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
Instructions

Stir and strain into cocktail glass with a salted rim. Citrus twist garnish.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Amanda Schmadel, Barrel Proof, New Orleans
Source reference

https://gardenandgun.com/recipe/liquid-smoke-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
Similar cocktails

Sfumato & Repo

2 oz Reposado Tequila
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄2 oz Sweet vermouth
1 ds Bitters, Angostura
1 twst Lime peel (as garnish)
Instructions

Stir, strain, Nick & Nora. Lime twist.

Notes

This one comes from Food & Wine.

Yields Drink
Year
2018
Authenticity
Unknown
Creator
Food & Wine
Source reference

https://www.foodandwine.com/drinks/sfumato-liquor-cabinet-roulette

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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  • Dulzura — Reposado Tequila, Bianco Vermouth, Amaro, Cranberry bitters
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lesliec commented on 12/31/2019:

Curated: corrected vermouth amount to match source.

The Cause

1 3⁄4 oz Irish whiskey, Redbreast (It'd probably work with something slightly less pricey)
3⁄4 oz Dry vermouth, Dolin
1⁄3 oz Bruto Americano, St. George (scant)
Instructions

Stir, strain, and serve straight up. No garnish.

Notes

The rosemary notes in the Bruto Americano and the Dolin Dry amplify each other, making for a pretty unique drink! This one's great if you're into more savory herbal flavors.

Yields Drink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, California
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • A real taste of rosemary!
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Mastika Sour

1 1⁄2 oz Mastika
1 oz Lemon juice
2 oz Club soda
Instructions

Shake lemon juice and mastka with ice, top with soda

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Simple drink, but a solid way to showcase your mastika.
  • Good payoff for low effort. I served it long over ice which worked well too.
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aredridel commented on 12/12/2019:

Mastika is the liqueur made from the resin of the gum mastic tree, found near Chios, Greece. There's several brands available in the United States. It's sweet, so the sour and soda help cut it a bit, but the piney, resinous flavor makes a unique drink. I serve these at cocktail nights and always get requests for more.

Forgetful Elephant

2 1⁄4 oz Bourbon, Booker's
3⁄4 oz Amaro Abano, Luxardo
1⁄2 oz Orgeat
1 pn Smoked Salt
Instructions

Stir with ice and strain into a rocks glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Ted Kilpatrick, No. 9 Park, Boston, Massachusetts (USA)
Source reference

https://cocktailvirgin.blogspot.com/2012/03/forgetful-elephant.html

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
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Mixed up in Na… commented on 5/10/2023:

The drink is a little sweet. We will try to decrease the orgeat & Abano.

Also, it seems to work better with a large cube in the rocks glass.

Shawn C commented on 11/05/2023:

Agreement with previous comment about this being rather sweet (three of us who tried this together all had that same impression, although we all liked the drink.) 1/2 oz of syrup (orgeat) is a lot, unless there is citrus or a strong bitter component to balance it. I will probably repeat by knocking the orgeat back to 3/8 or even 1/4 to reduce the sweetness. Other than that, the orgeat's almond and the Abano augment one another favorably.

Also, per Fred Yarm's "Drink & Tell", the drink was created by Ted Kilpatrick at No. 9 Park in Boston, so it should be listed as authentic.

yarm commented on 11/05/2023:

Were the sweet versions made with 130° Bourbon though? With 80-100° Bourbon, it's going to come off differently.

And yes, my book condenses the information in my blog post which is the reference here.

Shawn C commented on 11/06/2023:

Good point. I made it with 101, but probably should have used the 116.8 Rare Breed instead since I have it on hand. I don't have Booker's, but with that at 126 to 130 proof and 2 1/4 oz it would be one stiff pour at ~94 - 96 proof before dilution, and ~1 2/3 oz of alcohol. I'll give it another go.

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