Pretty Bird

1 1⁄2 oz Gin, Bombay
1⁄2 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄4 oz Grenadine
1 t Cinnamon syrup
Instructions

Shake with ice, strain into a double rocks glass over 1 large ice cube. Garnish with a lime wheel and cherry flag.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co, New York City
Source reference

Death & Co cocktail book, p.159

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Very pleasant.
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  • Sour Pampered Mousse — Gin, Grapefruit liqueur, Falernum, Lime juice, Grapefruit peel
  • High Five — Gin, Aperol, Grapefruit juice, Lime juice, Simple syrup
  • Bonjour Farrokh — Gin, Triple sec, Parfait Amour, Grapefruit liqueur, Lemon juice, Simple syrup, Orange peel
  • Dusty Tail — Gin, Pimm's No. 1 Cup, Bitters, Orange juice, Lemon juice, Simple syrup

We had a stray pomelo from root stock of our lemon tree. It's gone but we kept one fruit. Nice and tart!

Waterloo Sunset

1 oz Gin, Plymouth (Szechuan peppercorn infused)
1 oz Gin, Beefeater
1⁄2 oz Bianco Vermouth, Dolin
1 1⁄2 oz Watermelon juice
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
7 lf Mint
1 spg Mint (as garnish)
Instructions

Gently muddle the mint leaves and syrup in a shaker, shake with ice and the remaining ingredients. Double strain over 1 large ice cube in a DOF glass. Garnish.

Notes

Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, New York City
Source reference

Death & Co cocktail book, p.161

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Subbed Lillet Blanc for bianco vermouth, 3:1 demerara/simple syrup for cane syrup.
  • Refreshing, summery, with a slight spicy finish. — ★★★★★
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  • Blue and Yellow — Gin, Elderflower liqueur, Blueberry syrup, Lemon juice
  • Blood Sage — Gin, Lime juice, Simple syrup, Egg white, Blood orange, Sage
  • Bitter Cucumber — Gin, Aperol, Rich simple syrup 2:1, Club soda, Lime juice, Cucumber
  • Divorce Papers — Gin, Aperol, Lemon juice, Honey syrup, Passion fruit puree

Petticoat

2 oz Gin, Plymouth (Szechuan peppercorn-infused)
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Apricot liqueur, Marie Brizard
3⁄4 oz Lime juice
1⁄4 oz Cane syrup
Instructions

Shake with ice, strain. No garnish

Notes

Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, Death & Co, New York City
Source reference

Death & Co cocktail book, p 159

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
From other users
  • Amazing.
Similar cocktails

Le Gigot Flip

2 oz Venezuelan rum, Santa Teresa 1796
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Rich demerara syrup 2:1
1 Egg yolk
1⁄2 oz Heavy cream
2 ds Bitters, Bittermens Xocolatl Mole
1 Brandied cherry (as garnish)
Instructions

Dry shake, shake with ice, double strain into a coupe. Garnish

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, New York City
Source reference

Death & Co cocktail book, p 246

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Nice smooth rum flip, but I prefer Yannick Bucco's Tobago Flip — ★★★★
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  • Bananas Foster Flip — Cognac, Rum, Crème de Banane, Bitters, Whole egg, Heavy cream
  • Roberta Black — Dark rum, Coffee liqueur, Crème de mure, Fernet Branca, Peach bitters
  • Blimey Barista — Dark rum, Coffee liqueur, Chocolate bitters
  • Oh Flip — St. Lucian Rum, Cognac, Becherovka, Bitters, Whole egg, Sugar, Black pepper, Cinnamon

Halekulani Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
1⁄2 oz Pineapple juice
1⁄4 oz Demerara syrup
1⁄2 bsp Grenadine
1 ds Bitters, Angostura
Instructions

Shake with ice and double strain into a chilled coupe. Garnish with an edible orchid.

YieldsDrink
Year
1930
Authenticity
Altered recipe
Creator
House Without a Key lounge, Halekulani Hotel, Waikiki Beach
Source reference

Smuggler's Cove book, p.61

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Delicious starter for folks who don't lean toward brown liquor.
  • Good but quite simple, tastes like bourbon with a bunch of juices — ★★★
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  • Son of a Preacher Man — Bourbon, Elderflower liqueur, Orange bitters, Absinthe, Grapefruit juice, Lemon juice, Simple syrup
  • Punsch-Out! — Cognac, Rye, Swedish Punsch, Bitters, Lemon juice, Pineapple syrup
  • The Richard Branson! — Rye, Bärenjäger, Bitters, Lemon juice, Maple syrup, Lemon peel
  • Dead Letter Office — Bourbon, Curaçao, Falernum, Bitters, Grapefruit juice, Lemon juice, Grapefruit peel

Just a heads up that Smuggler's Cove p.61 lists the grenadine spec as 0.5 tsp and not 0.5 oz. Makes a big difference in the outcome ;)

Curated per user comment - Grenadine amount is bsp, not oz.

Kerala

5 Cardamom
1 oz Trinidad rum, Scarlet Ibis
1 oz Bourbon, Buffalo Trace
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
1⁄2 oz Cane syrup
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
Instructions

Gently muddle the cardamom pods, add the other ingredients. Shake with ice, double strain into a coupe. No garnish.

History

Quite similar to Punky Monkey cocktail but with more cardamom, cane syrup instead of agave syrup, and a lower proof bourbon.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, NYC
Source reference

Death & Co cocktail book, p. 172

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • This is good, but I don't taste that much.
  • Very nice. The cardamom is subtle and works really well with the pineapple. Excellent summer/hot weather drink.
  • Well balanced, summery. Used cardamom bitters instead of pods.
  • Tart with just a hint of the cardamom. Quite nice! An excellent summer tipple.
Similar cocktails
  • The Shark Eye — Bourbon, Rye, Maraschino Liqueur, Peychaud's Bitters, Bitters, Curaçao, Lemon juice, Passion fruit syrup
  • Surfcaster — Jamaican rum, Pineapple rum, Allspice Dram, Lime juice, Simple syrup, Passion fruit puree
  • Low tide — Bourbon, Falernum, Bitters, Allspice Dram, Lemon juice
  • Spice Road — Cognac, Jamaican rum, Batavia Arrack, Bitters, Pineapple juice, Lemon juice, Egg white, Demerara syrup, Nutmeg
  • Caribbean Coffee Crush — Añejo rum, Falernum, Fernet Branca, Simple syrup, Lime juice, Pineapple

Like a cardamom whisky sour - excellent. Used pineapple rum.

Rhubarb and Roses

2 oz Bourbon, Four Roses
1 oz Amaro Montenegro
1 oz Rhubarb syrup
2 ds Rhubarb bitters
4 sli Rhubarb
Instructions

Shaken and pour into chilled highball, garnish with thinly sliced, macerated rhubarb

Notes

To make the rhubarb syrup, 3 cups thinly sliced (across the grain) rhubarb, tossed with an equal amount of granulated or superfine sugar, after one hour, press down on rhubarb with a slotted spoon or masher to help release juice, cover and refrigerate for at least 4 hours, strain.

Picture of Rhubarb and Roses
YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Heidi S., Alameda, CA
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Nice. Used IKEA rhubarb cordial (40% rhubarb) and buffalo trace. Try with fancier bourbon. — ★★★
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I substituted Giffard Rhubarb Liqueur in place of the rhubarb syrup, using the same amount. Worked well.

Alta California

2 oz Tequila, Siembra Azul Blanco
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 t Cinnamon syrup
Instructions

Stir, up. No garnish.

Notes

I'm slowly testing a bunch of drinks from this book, and entering them here. Batting about .500.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Alex Day
Source reference

Death & Co., Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Subbed Bornholmer Dram Sevablødda (a very sweet/strong cinnamon liquor) for cinnamon syrup.
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  • Kurling Cocktail — Pisco, Bianco Vermouth, Tequila, Mezcal, Herbal liqueur, Acqua di Cedro
  • The Galleon — Rum, Palo Cortado Sherry, Bonal Gentiane Quina, Bénédictine, Bitters, Peychaud's Bitters
  • El Presidente (Cienfuegos) — Demerara Rum, Martinique Rum, Bianco Vermouth, Curaçao, Grenadine, Lemon peel

Major Blunt

1 1⁄2 oz Blended Scotch
1 oz Sweet vermouth, Martini & Rossi
1⁄2 oz Jamaican rum
2 ds Orange bitters
Instructions

"Combine in rocks glass. ... Add ice, stir, and if garnish isn't too frou-frouy twist a swatch of orange peel over the top and drop it in."

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

https://twitter.com/SirPatStew/status/635221277280763904

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Used Monkey Shoulder blended malt Scotch whiskey, Appleton V/X rum, Dolin sweet vermouth, and 1 oz each of Reagan 6 and Angostura Orange bitters. 4 stars
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  • Stone of Destiny — Blended Scotch, Sweet vermouth, Apricot liqueur, Ginger syrup, Orange peel
  • Wellspring — Blended Scotch, Sweet vermouth, Genepy, Bitters
  • Vital Signs — Cognac VSOP, Blended Scotch, Sweet vermouth, Coffee liqueur, Bigallet China-China, Absinthe, Lemon peel

Made something like this with same quantities bourbon, Old Monk, Punt e Mes, ango and whiskied cherry (called it a Monkhattan). Was delicious. Can see it being less sweet with scotch.

Mizu de Beber

2 1⁄2 oz Dry vermouth
1⁄2 oz Yuzu Sake
1 Candied ginger (as garnish)
Instructions

Stir, strain, up, garnish with a candied ginger on a bamboo skewer.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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