Carbonated Daiquiri

2 oz Light rum (short)
1⁄2 oz Lime juice (short, clarified)
3⁄4 oz Simple syrup (short)
2 1⁄2 oz Water (fat, filtered)
2 dr Salt Solution
Instructions

Combine, chill, carbonate

Yields Drink
Authenticity
Altered recipe
Source reference

Liquid Intelligence

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Parker Likes Rosemary

2 oz Apple cider
1 oz Bourbon
1⁄4 oz Grade B maple syrup (Anderson's)
1⁄4 oz Lemon juice
2 spg Rosemary
Instructions

Muddle leaves from 1 sprig rosemary in bourbon. Shake, double-strain up. Garnish with 2nd sprig rosemary, optionally flamed.

History

Inspired by a variety of other recipes for bourbon-rosemary-cider. We liked this combination best.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Don’t serve without rosemary sprig. Perhaps up the bourbon a tad.
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Mop Top

1 3⁄4 oz Barbados Rum
1⁄4 oz Jamaican rum, Smith & Cross
1⁄4 oz Orange liqueur (scant)
3⁄4 oz Lime juice
2⁄3 oz Orgeat, Small Hand Foods
1⁄4 oz Vanilla syrup (scant)
1 ds Bitters
Instructions

Shake, strain, up, garnish with a dehydrated lime wheel.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made with homemade toasted almond orgeat (SteveTheBartender recipe). Slightly too sweet - consider 1/2oz orgeat. Well rounded and packed with strong but blended flavours.
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Auld Lang

3⁄4 oz Aperol
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
1⁄2 oz Rosemary syrup
2 oz Sparkling white wine
Instructions

Combine first 4 ingredients, shake with ice, strain into glass. Top with sparkling wine.

Notes

Rosemary syrup hack: use regular syrup and a couple sprigs of rosemary. Put both in the shaker before shaking. Note that this will require a double strain.

Yields Drink
Authenticity
Unknown
Source reference

From a New York Times article, source listed as "adapted from Bobby Heugel."

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Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Tastes like grapefruit juice. Too drinkable. 4.5★
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La Que Hay

1 1⁄2 oz Genever, Bols
1 1⁄2 oz Coconut Water
1⁄4 oz Grapefruit liqueur, Giffard
3⁄4 oz Lemongrass syrup
1⁄2 oz Lemon juice
1 ds Peychaud's Bitters
1 pn Nutmeg (as garnish)
Instructions

Swizzle on crushed ice, topping with fresh crushed ice. Garnish with more dashes of Peychaud's and fresh grated nutmeg. Serve with straws.

Notes

For a version served on the rocks, reduce the lemongrass syrup to 1/2 oz.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Bikini Atoll

1 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Falernum
1⁄2 oz Curaçao
1⁄2 oz Orgeat
1 oz Lime juice
Instructions

Shake, strain over crushed ice in a rocks glass, garnish with half lime shell and mint.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2011/10/bikini-atoll.html

Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • Halve the orgeat — ★★★★
  • Used Smith & Cross, halved the orgeat, could only coax 3/4oz out of my lime. Balance still okay. Lime peel on the finish. — ★★★★★
  • Halve the orgeat and falernum, or double the lime
  • MUST TRY
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dustinw84 commented on 2/07/2021:

Very good. I made it Tiki-Ti style, blended for a few seconds (someday, I'll own a pebble ice machine). Nice to have a tiki drink that's not all juice and has some savory notes from the chartreuse. ?Maybe? a touch sweet? I used a Bg Reynolds Falernum Syrup, and not the John D. Taylor Velvet Falernum, which perhaps makes a difference? Either way, great drink.

drinkingandthinking commented on 4/22/2025:

Perfection! I used Smith & Cross and it worked great, probably adds some depth. Tart but with body from the orgeat.

Anna Held Cocktail

1 oz Herbal liqueur, Yellow Chartreuse
1 t Maraschino Liqueur, Luxardo
1 t Cognac, Pierre Ferrand 1840 (Original recipe calls for "Brandy.")
1 t Curaçao, Pierre Ferrand Dry Curaçao
1 t Bitters, Boker's (I used Fee's Cardamom (Boker's Style))
Instructions

Stir and strain.

Notes

This is a small cocktail by today's standards. To scale it to more modern proportions, use 1 1/2 oz Chartreuse and 1/4 oz each of the other components.

History

Printed in "Down the Hatch!" in 1920 two years after the death of the actress/entertainer for which it was named.

Yields Drink
Year
1920
Authenticity
Authentic recipe
Creator
"Paul" (of Remos Gin Fizz Palace, New Orleans)
Source reference

"Down The Hatch!" p. 1

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Syrupy and sweet.
  • This is a bit thick and syrupy, but I find it has sufficient bitterness to balance the sweetness.
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The Flame Haired Lady

1 1⁄2 oz Gin
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1⁄2 oz Egg white
2 t Gingerbread syrup
1 pn Cinnamon (garnish)
Instructions

Hard shake 45 seconds with ice, strain into chilled cocktail glass, garnish, serve with a portion of gingerbread

Notes

Original recipe calls for Portobello Road gin No. 171;

Recommended gingerbread syrups: Monin Pain d'Epices, or homemade (from http://www.nigella.com/recipes/view/gingerbread-syrup-1834)

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Portobello Road Gin, London, England
Source reference

https://www.portobelloroadgin.com/recipes/the-flame-haired-lady/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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tuck182 commented on 12/20/2017:

I tried making the linked gingerbread syrup recipe, but I was fairly disappointed with the results. With the Monin syrup though, it's very good.

Ol' Poet's Smoke

2 oz Scotch, Glenlivet Founder's Reserve
1⁄2 oz Amaro Montenegro
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1 ds Bitters, Angostura
2 oz Soda water (to top)
Instructions

Build in highball with ice and top with soda.

Yields Drink
Authenticity
Unknown
Creator
Jessie Duré, Chumley's, New York, New York (USA)
Source reference

https://punchdrink.com/recipes/ol-poets-smoke/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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The End Is Nigh

1 1⁄2 oz Rye, Rittenhouse
1 oz Bonal Gentiane Quina
1⁄4 oz Amaro Sibilla
2 ds Bitters, Angostura
1 twst Orange peel
Yields Drink
Authenticity
Authentic recipe
Creator
Neal Bodenheimer, Cure, New Orleans
Source reference

http://www.varnelli.it/en/varnelli-world/end-nigh

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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yarm commented on 7/15/2022:

I learned of this drink via the Lift Your Spirits book about New Orleans drinking culture through the years written by Elizabeth Williams and Chris McMillian. I make this at work (Drink in Boston) a bit and upped the rye to 2 oz with decent results. Definitely a pleaser to the slightly bitter Manhattan drinker.

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