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.

Yields Drink
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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lesliec commented on 5/23/2022:

Another superb creation by the House of Yarm! Although, were I feeling brave, I might suggest Vieux Corpse as a more ... interesting name.

Shawn C commented on 3/15/2024:

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

Yields Drink
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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  • My Fair Lady — Rye, Amaro Montenegro, Averna, Herbal liqueur, Grapefruit juice, Simple syrup, Lime juice, Salt Solution, Grapefruit peel
  • Prelude to a Broken Arm — Cognac, Rhum Agricole, Curaçao, Cynar, Sugar, Lemon juice, Lemon peel
  • Autumn Sour — Apple brandy, Bitters, Allspice Dram, Lemon juice, Maple syrup, Egg white

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

Yields Drink
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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Zachary Pearson commented on 10/12/2019:

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

Yields Drink
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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Darkness in Brooding

3⁄4 oz Batavia Arrack
3⁄4 oz Cynar 70
3⁄4 oz Zucca
3⁄4 oz Coffee liqueur, St. George
1 Orange peel
Instructions

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

Notes

Also works well with mezcal or a moderately peated scotch (say Talisker Storm or Bowmore, or a split base with some Laphroaig and another non-peated scotch). 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
4 stars
(7 ratings)
From other users
  • Meh
  • Darkness is right. Very heavy, but tasty
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1872

3⁄4 oz Scotch (Smoky blend or smoky single malt)
3⁄4 oz Barbados Rum (Or other non-funky moderately high pot still English-style rum)
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro (Or Zucca)
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (Flamed as garnish)
Instructions

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

Notes

Inspired by how well rabarbaro like Zucca & Sfumato pair with Punt e Mes, I crafted a 1919 riff that I named after the Great Boston Fire. I selected Scotch for half the spirit after how well rabarbaros pair with Scotch in the Caustic Negroni.

History

A drink crafted at home instead of at my work bar.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm
Source reference

https://cocktailvirgin.blogspot.com/2019/05/1872.html

Curator rating
4 stars
Average rating
4 stars
(24 ratings)
From other users
  • My favorite Manhattan-style drink ever. Very impressive. I split Dolin Red & Campari for the Punt e Mes portion. — ★★★★★
  • Original, mettre seulement une goutte de Xoco. Ai mis Averno comme Amaro.
  • Raisin & molasses. — ★★★
  • Used Amaro Montenegro
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Obvious Triticale

1 3⁄4 oz Rye (Dry fly Triticale whisky)
3⁄4 oz Cynar
1⁄2 oz Manzanilla sherry
1⁄2 oz Mirabelle eau-de-vie
1⁄4 oz Falernum
2 ds Bitters, Angostura Orange
2 ds Absinthe
Instructions

Rock glass, ice, stir, express orange peel, serve.

Notes

Triticale whisky is strong, bully.
Imagine a smith n' cross whisky ?

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Fernet About Dre

2 oz Rye
3⁄4 oz Fernet Branca
3⁄4 oz Amaro Meletti
2 ds Bitters, Fee Brothers Black Walnut
1 Cherry, Luxardo
Instructions

Ice, stir, strain

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Shipman
Source reference

Lou Bustamante, The Complete Cocktail Manual; https://cocktailvirgin.blogspot.com/2022/03/fernet-about-dre.html

Curator rating
Not yet rated
Average rating
3 stars
(11 ratings)
From other users
  • Meh
  • I don't know if I like this. I think I agree that to balance it you probably have to take the fernet down as it's kind of overwhelming at the proposed spec.
  • Good but I will use less fernet next time
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Craig E commented on 2/22/2023:

Curated to add credits and reference. Thanks @yarm

Song About An Ex

1 1⁄2 oz Brandy, Copper & Kings
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Cynar
2 ds Grapefruit bitters
1 twst Lemon peel
Instructions

Stir and Strain

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Made with cynar 70, which is a little more intense and may overbalance, need to try again with usual formulation or backing off of this, nice combination of flavors
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Algiers Point

1 oz Cognac
1 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Herbal liqueur, Yellow Chartreuse
3 ds Peychaud's Bitters
2 ds Orange bitters
1 rinse Pastis, Herbsaint (As rinse; substitute absinthe)
1 twst Lemon peel (Oil only as garnish)
Instructions

Stir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with lemon oil from a twist.

History

One night, a pair of cocktailians that I know from around town came into River Bar. For their second round, they asked for something herbal like a Green Point, or perhaps something inspired by John Gertsen (No. 9 Park/Drink/now ABV). So I thought, "Why not both?" Since John is a big fan of Sazeracs and its variations, why not merge a Cognac Sazerac with a Green Point? Gertsen at No. 9 Park was also excited about serving Green Points, so it all fit into place. For a name, I honed in on the "Point" part of the 2005 Milk & Honey neoclassic and dubbed this one after the section of New Orleans on the other side of the Mississippi River, namely Algiers Point.

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

https://cocktailvirgin.blogspot.com/2018/05/algiers-point.html

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • The chocolatey finish took me by surprise!
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flickerdart commented on 9/08/2023:

Somewhat mangled in my substitutions (elixir combier instead of chartreuse, genepy instead of absinthe) but well balanced and an excellent upgrade for a Manhattan fan looking for something more complex to sink their teeth into.

HallA commented on 9/23/2023:

Not dry enough for me, kind of a vieux carre --sazerac mix that is inferior to both. May try and make again with my preferred vieux carre raitos and using the chartreuse instead of benedictine...

Aviation__1952 commented on 2/16/2024:

A fantastic cocktail !! I'm a real pushover for an extensive component list, especially when I actually have all the components on the shelf. The opportunities to use "more of this" and "less of that" adds great fun in perfecting the cocktail to my own personal palate. Wonderful !!

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