The Claridge

1 oz Gin
1 oz Dry vermouth, Dolin
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Triple sec, Cointreau
Instructions

Stir, strain, up.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book, pg 46
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1930-The-Savoy-Cocktail-Book…

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • MUST TRY
  • light, floral, not too much of a gin aftertaste
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OK, hi everybody. This is actually a Savoy cocktail, and as usual, is in parts: 1/3 each gin and vermouth, 1/6 each apricot brandy (read liqueur) and triple sec. Since their parts are set to a little over 2 ounces, 1/3 is about 3/4 oz if you want to be historical - though it's a small drink. I'm going to edit this tomorrow to 1:1:.5:.5 if there are no complaints. Thanks, Zachary

Curated this - brought it into line with the Savoy specs - this is a gigantic drink as written, with 2 1/4 oz gin and vermouth and 3/4 each apricot and triple sec. Thanks, Zachary

Fog in the Orchard

1 1⁄2 oz Apple brandy, Lairds
1 oz Dry vermouth, Sutton Cellars Brown Label
3⁄4 oz Apricot liqueur, Luxardo
1⁄2 oz Orgeat
1⁄2 oz Lemon juice
1⁄4 oz Allspice Dram
3 sli Apple (super thin, arranged in a fan and floated on top)
Instructions

Stir with ice and strain into a chilled coupe, garnish with apple fan.

Notes

Not a pretty drink, cloudy and dull in color, so use a pretty glass!

Picture of Fog in the Orchard
YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Heidi Schmidt
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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  • The Mothership Connection — Apple brandy, Palo Cortado Sherry, Sorel liqueur, Batavia Arrack, Virgin Islands Rum, Bitters, Lime juice, Ginger-Honey Syrup
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Disco Ball

1⁄2 oz Mezcal
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Herbal liqueur, Yellow Chartreuse
Instructions

Add ice and stir 30 seconds. Serve in a shot glass.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ford Roberts, Grape & Grain Exchange, Jacksonville, Florida (USA)
Source reference

Kara Newman, Shake. Stir. Sip. p. 59

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Express a grapefruit peel over the top; it adds a lot! Initial impression is that it is complex but strong and feels imcomplete. That being said, the more I drink and it opens up, the more I enjoy
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<br />I was skeptical about this cocktail. After all, it was very heavy on the Chartreuse side. But the one rating of a 5 said I had to try it. I anticipated the smokiness from the Mezcal, but I was pleasently surprised by the combination of both green and yellow Chartreuses. The recipe did not call for a garnish of any sorts, but I added a lime twist, which made the cocktail more complex and more interesting.

The Disco is not Everyman's drink, but drinkers who enjoy a drink with a smoky flavor or Chartreuse will take to "The Disco Ball." However, I believe the drink will profit from a garnish of sorts, but I don't know--at this time--what the garnish should be. Bitters? Orange Twist? Lemon Twist? Grapefruit twist? Lime twist? Explore and let others know what you discover, please. Although I enjoyed this drink, the ingredients give a heavy taste, which is hard to overcome without a bitters or garnish of sorts. I rated this drink at 3.5. Imbibe, but drink responsibly.

A very intetesting (good!) flavour mix. Lemon zest does it no harm.

yarm commented on 5/12/2023:

Misattributed to Robert Simonson. It's from Ford Roberts at Grain and Grape Exchange in Jacksonville, Florida, where the shot is on tap as published in Kara Newman's 2016 Shake. Stir. Sip. book. Simonson adapted it from Kara's book and credited Kara but not Ford Roberts.

Thanks @yarm. Since this purported to be the "authentic" recipe, I not only fixed the creator field, but also corrected the measure to 1/2 oz. each (was 3/4) and specified a shot glass as serving vessel (was a coupe).

Death from Above

1 oz Demerara Rum, Lemon Hart 151
3⁄4 oz Trinidad rum, Scarlet Ibis
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1 t Sherry, Lustau East India Solera
1 t Rich simple syrup 2:1
1 ds Bitters, Angostura
2 ds Orange bitters
1 twst Lemon peel
1 twst Orange peel
Instructions

Stir, strain, DOF. Large ice. Garnish with twists.

Notes

Finally scored some Lemon Hart 151, but had to use a lighter sherry this time.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Thomas Waugh
Source reference

Death & Company

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Good Day Sunshine

1 1⁄2 oz Grapefruit Vodka, Deep Eddy Ruby Red
3⁄4 oz Campari
1⁄2 oz Pineapple syrup
1 ds Citrus Bitters (See note)
3 oz Soda water
1 twst Grapefruit peel
Instructions

Build over ice, top with soda, stir gently & garnish

Notes

I use Hella Ginger Lemon Bitters, but any other citrusy flavor should work fine. An additional dash of Ango alters the profile, but is also delicious.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Christopher Bevins, Dallas TX
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Gail Collins

1 1⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Sloe gin, Plymouth
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
1 ds Orange bitters, Angostura Orange
2 oz Soda water
1 twst Lemon peel (as garnish)
Instructions

Shake all but soda, strain, collins glass, top, gentle stir, garnish, straw

Notes

Poster's note: Also makes an excellent short drink without the soda.

History

Created to honor New York Times op-ed columnist Gail Collins

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Misty Kalofen, Brick and Mortar, Cambridge, MA
Source reference

Drink & Tell: A Boston Cocktail Book, Frederic Yarm, p80

Curator rating
4 stars
Average rating
3.5 stars
(11 ratings)
From other users
  • Not especially good, but probably held back by my cheapo sloe gin.
  • Made without soda. Interesting but powerfully flavored. Might benefit from either a long stir or a small touch of soda. — ★★★★
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Rainy Night

2 oz Old Tom Gin
3⁄4 oz Crème de Violette
3⁄4 oz Campari
3 lf Basil
6 lf Mint
1 wdg Orange
Instructions

Muddle basil, mint, and a wedge or thick (1/4") slice of orange. Add gin, creme de violette, and campari and shake very well with lots of ice. Strain and serve up or over one large ice cube.

Notes

If you don't like how sweet Creme de Violette can be, and you don't like how bitter Campari can be, just mix them together! The layers of flavor in this drink are great.

YieldsDrink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Seems a little sweet—maybe 1/4 large orange was too much? Also, a LOT of Creme de Violette. — ★★★★
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mint seems out of place and campari with Creme de Violette don't work so well together. Added 1/4 Aperol and it was better. Maybe less violette as well?

Shrunken Skull

1 oz Lime juice
1 oz Grenadine
1 oz Gold rum
1 oz Demerara Rum
Instructions

Shake with ice. Pour unstrained into tiki mug.

YieldsDrink
Authenticity
Authentic recipe
Source reference

Beachbum Berry Remixed

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Jade Monkey

1 1⁄2 oz Cachaça, Avúa Amburana
1⁄2 oz Oat Whiskey, High West Silver Whiskey
3⁄4 oz Honey syrup (1:1)
1⁄2 oz Lime juice
1⁄4 oz Crème de Banane, Giffard
3 dr McCormick Buko Pandan Extract
2 ds Peychaud's Bitters (as garnish)
Instructions

Whip shake with a few pebbles, and then pour unstrained into something tall, pretty, and clear. Top with pebble ice, garnish, and serve with straw.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
S.W. and Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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