Rebujito

1 oz Fino sherry
1⁄4 oz Limoncello
4 oz Tonic water
1 wdg Lemon (as garnish)
Instructions

Build, stir, and serve.

YieldsDrink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Grand Hotel

1 3⁄4 oz Martinique Rum, Clément VSOP
3⁄4 oz Honey syrup (1:1)
1⁄2 oz Lemon juice
6 dr Orange flower water
1 oz Champagne
Instructions

Shake without Champagne, add Champagne, fine strain into a coupe, garnish with an edible flower.

YieldsDrink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Laetare Fizz

1 oz Amaro Montenegro
1 oz Gin, St. George Botanivore
1 oz Aromatized wine, Dubonnet Rouge
1 oz Blood Orange Juice
1⁄2 oz Passion fruit puree
1⁄2 oz Cassis
1⁄2 oz Heavy cream
1⁄4 oz Lemon juice
1 Egg white
5 dr Peychaud's Bitters (garnish)
Instructions

Shake all ingredients with ice until tin is frosty. Coupe. Garnish with swirled drops of Peychaud's.

Picture of Laetare Fizz
YieldsDrinks
Year
2017
Authenticity
Your original creation
Creator
Heidi Schmidt
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • High labor
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When Doves Fly

2 oz Gin (American gin)
1⁄2 oz Simple syrup
1⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Lemon juice
1 Egg white
1 twst Lemon peel
Instructions

Shake on ice, stain into chilled coupe. Garnish lemon peel.

Notes

Recipe just calls for 'American' gin, video shows Aviation brand. Recipe is still excellent with London dry gin.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jesse Vida, BlackTail, NYC
Source reference

http://www.liquor.com/video/curbside-cocktails-when-doves-fly/#gs.dZKME…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Churchill

1 1⁄2 oz Blended Scotch, Johnnie Walker
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Sweet vermouth
1⁄2 oz Lime juice
Instructions

Stir, strain, up.

YieldsDrink
Year
1939
Authenticity
Authentic recipe
Creator
Joe Gilmore, Savoy Hotel, London
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Good in Robins book
  • A drink caught between genres, a bit.
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Tasty; fairly "tiki", which was surprising.  A "part" is not an "ounce"; the recipe makes 2.

See the same ratio with....?more temperance?....at, e.g. http://imbibemagazine.com/churchill-manhattan-variation/

Also: many recipes I saw agreed on the Johnnie, but called for Cointreau or other triple sec rather than the Gran Marnier.

I'll adjust the number of drinks. I saw that Imbibe link and read it was a Manhattan variant, shuddered, and found another version. It's no more a Manhattan variant than a Daiquiri is a Old Fashioned variant. Thanks,  Zachary

Not bad. I shook in a shaker since it has fresh lime juice. I made with dewars. Well balanced for a scotch cocktail.

The Velvet Smoking Jacket

1 1⁄2 oz Mezcal
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Islay Scotch, Laphroaig 10
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir on ice, strain into chilled coupe. Garnish lemon peel.

Notes

Original published online calls for shaking, much better stirred.

YieldsDrink
Authenticity
Authentic recipe
Creator
The Gander, New York, NY
Source reference

http://www.travelandleisure.com/food-drink/cocktails-spirits/laphroaig-…

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Very boozy, but I used Devil's Own Falernum which is very different - 80 proof. Good, but I had to add a bit of simple and a couple cloves to mellow out. Will try with Taylor's Velvet Falernum.
  • This didn't really work for me. Finish reminded me of certain numbing sore-throat lozenges.
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Roycroft Cocktail

1 oz Rye, Rittenhouse
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Bénédictine
1⁄2 oz Cherry Liqueur, Cherry Heering
1 oz Lemon juice
1 sli Ginger (as garnish)
Instructions

Shake; strain; up; garnish.

Picture of Roycroft Cocktail
YieldsDrink
Authenticity
Authentic recipe
Creator
Gary Crunkleton, The Crunkleton, Chapel Hill, North Carolina (USA)
Source reference

http://cocktailvirgin.blogspot.com/2017/03/the-roycroft-cocktail.html

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Really interesting depth of flavor, but borderline fat for me. Next time I'd also try the recommendation of cutting the chartreuse and/or the heering and upping the rye. Still, a unique sour!
  • Pretty good. The chartreuse and lemon dominate. Rittenhouse gets a little lost. — ★★★★
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jensck commented on 3/19/2017:

Good, but the Chartreuse is a little overwhelming.

Upping the rye to 45ml and cutting the Chartreuse in half was a nice improvement.

Made as a frozen drink with a bit of ginger syrup instead of the ginger garnish, a bit of simple syrup, and an little extra splash of rye, good stuff

Yankee Skipper

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth
1⁄2 oz Navy strength rum, Smith & Cross
1⁄4 oz Amer Picon
Instructions

Stir; strain; up.

History

Cocktail Virgin's adaptation of a recipe in Pioneers of Mixing at Elite Bars: 1903-1933.

YieldsDrink
Authenticity
Altered recipe
Source reference

http://cocktailvirgin.blogspot.com/2017/03/yankee-skipper.html

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
From other users
  • Made with blanc vermouth since that's what I had open--it'd be better with sweet. Amazingly smooth given how high-octane this was (made with Rittenhouse), but not particularly exceptional.
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Lately, I've seen a number of libations posted by Craig E, many which intrigued me. Yankee Skipper was one; so using top shelf ingredients, I put it together. I used Bulleit rye, Vya sweet vermouth, Smith & Cross rum, and Picon Amer. What I expected and what I tasted were two different animals.

What I expected was a somewhat smooth tasting cocktail with a predominant rum taste; what I tasted was a clash of rye and rum, with no taste of the Picon Amer. Specifying the rye and sweet vermouth may help; different brands of rye and sweet vermouth have their own characteristic tastes, and may or may not blend well with Smith and Cross rum.

That leads to my next suggestion: use a smoother rum, such as a Barbados or Haiti rum. I did use an orange twist, which helped reduce the sharp, unpleasant taste of the original recipe. Perhaps I missed the boat on this one; only others can say yea or nay. As is, I rate it as 2.5, and look at the Yankee Skipper as a work in progress.

Green Beast

1 oz Absinthe, Pernod
1 oz Simple syrup
1 oz Lime juice
4 oz Water (chilled)
3 sli Cucumber
Instructions

Build in an iced Collins glass. Stir and garnish with cucumber slices.

Notes

Alternate recipe: muddle 3 cucumber slices in shaker, add absinthe and simple syrup, ice and shake, strain into iced Collins glass and add 2 oz water. Stir and garnish with additional cucumber slices.

History

Created as a large format punch for Pernod Abinsthe

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Charles Vexenat, Paris, France
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • most balanced absinthe forward cocktail I've ever had
  • I liked the drink, would've given it a 4 but, I wouldn't call it VERY GOOD. It was good, but not the best ever.
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White Lion

1 3⁄4 oz Light rum
1⁄2 oz Lime juice
1⁄4 oz Curaçao
1⁄4 oz Grenadine
Instructions

Shake, strain, up.

Notes

Sorry for the weird volumes - it's technically 7:2:1:1, and Embury says that cocktails are about 2.5 ounces. This is 2.75 pre-chill.

YieldsDrink
Year
1948
Authenticity
Authentic recipe
Creator
David Embury
Source reference

The Fine Art of Mixing Drinks, 3rd ed. 1958

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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I curated this - a little googling pegged it as an Embury drink so I removed the bitters and changed lemon (from the OP submission) to lime and jiggled the ratio a bit to conform to the book. Thanks,  Zachary

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