Red Ships of Spain

1 1⁄2 oz Gin, Plymouth
1 oz Calisaya
1 oz Oloroso sherry, Lustau (Don Nuño)
1 Grapefruit peel
Instructions

Stir for 15 seconds with ice, strain into old fashioned glass with a large cube or sphere. Garnish with grapefruit swath.

YieldsDrink
Authenticity
Authentic recipe
Creator
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Source reference

"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Negroni Bianco (Peacock Alley)

1 1⁄2 oz Gin, Fords
1 oz Salers Gentiane
1 oz Dimmi
1 Orange peel (as garnish)
1 Lemon peel (as garnish)
Instructions

Stir for 15 seconds with ice, strain into old fashioned glass with a large cube or sphere. Garnish with both an orange and lemon swath.

YieldsDrink
Authenticity
Authentic recipe
Creator
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Source reference

"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Winter's Nap / Spring Awakening

1 1⁄2 oz Vodka, Belvedere
1 oz Aromatized wine, Cocchi Americano
1 oz Aperol
Instructions

Stir for 15 seconds with ice, strain into old fashioned glass with a large cube or sphere. Garnish with a slapped rosemary sprig (Winter's Nap) or orange swath (Spring Awakening)

YieldsDrink
Authenticity
Authentic recipe
Creator
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Source reference

"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Sub Lillet.
  • This is delicious! Nice work. Rosemary adds a nice touch. Vodka rarely ends up in my cocktails, but this is a keeper! I also tried with 2 dashes of chocolate bitters which is nice too.
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Alley Negroni

1 1⁄2 oz Genever, Bols
1 oz Campari
1 oz Dimmi (Liquore di Milano)
1 Orange peel
Instructions

Stir for 15 seconds with ice, strain into old fashioned glass with a large cube or sphere. Garnish with orange swath.

YieldsDrink
Authenticity
Authentic recipe
Creator
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Source reference

"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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The Final Demand

3⁄4 oz Bourbon, Wild Turkey 101
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
3⁄4 oz Luxardo Bitter Bianco
Instructions

Combine ingredients in shaker tin, shake with ice, double strain into coupe,

Notes

No Garnish

History

Riff on the classic Last Word, and on Phil Ward's Last Ward. This was created at Garage Bar in Austin, TX 2016

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Andrew Campbell, Garage Bar, Austin, TX
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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The Double Talk

1 3⁄8 oz Blended Scotch, Chivas 12
2⁄3 oz Campari
2⁄3 oz Aromatized wine, Lillet Blanc
1 pn Salt (Matcha Tea Salt)
Instructions

Stir, strain lowball big ice. Salt as side serve.

YieldsDrink
Authenticity
Authentic recipe
Creator
Atsushi Suzuki
Source reference

https://www.youtube.com/watch?v=3zlCMjhG4Dg

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Basically an old pal-- not bad, but maybe some bitters to enhance it?
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San Pedro

2 oz Blanco tequila
1⁄2 oz Dry vermouth
1⁄8 oz Triple sec, Cointreau
3 ds Grapefruit bitters, Scrappy's Grapefruit
1 twst Lime peel (as garnish)
Instructions

Stir; strain; up; garnish.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://scrappysbitters.com/cocktail/san-pedro/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Curated; amended amounts per source.

Rob's Sonny, Roy

2 oz Scotch
1 oz Cranberry shrub
1⁄4 oz Sweet vermouth, Carpano Antica Formula
4 dr Orange bitters (Garnish)
Instructions

Stir everything except the bitters. Coupe glass. Garnish with orange bitters.

YieldsDrink
Authenticity
Authentic recipe
Source reference

Bitters and shrub syrup cocktails by Warren Bobrow. Page 110

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Ward 2

1 1⁄2 oz Rye, Old Overholt
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Braulio
Instructions

Stir with ice and strain into a rocks glass. Garnish with lemon oil.

YieldsDrink
Year
2015
Authenticity
Unknown
Creator
Backbar, Somerville MA
Source reference

http://cocktailvirgin.blogspot.com/2015/10/ward-2.html

Curator rating
3 stars
Average rating
4 stars
(10 ratings)
From other users
  • Solid. Exposes the Braulio without it becoming overwhelming.
  • I prefer this variation: 1 oz. Bulleit Rye 1 oz. Cocchi Americano 1 oz. Braulio
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Dan commented on 1/22/2019:

I lacked the courage to try this as a Negroni-format drink, so I used Manhattan-esque ratios: 2:1/2:1/2. Quite good. I might summon the fortitude to try it as written. I'm not a big mint fan, and too much Braulio comes across as Fernet-y to me. I bet this is great for Fernet lovers. Initial curator rating of 3 stars, subject to improvement with more trials.

Once I found the recipe for this, I adjusted from my original variation of 1 oz. Rye, 1 oz Cocchi Americano, 1 oz. Braulio, which Dan is referring to in his comment.  

Slaughterhouse Five

1 oz Cachaça, Novo Fogo
1 oz Lime juice
1 oz Pineapple Gum Syrup, Small Hand Foods
1 oz Curaçao, Pierre Ferrand Dry Curaçao (scant ounce)
3 ds Absinthe, Vieux Pontarlier Verte
Instructions

Combine in tin and shake well. Double strain to coupe

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Bill Cleary, Heritage, San Francisco, CA, USA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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