Sloane Square

2 oz Speyside Scotch
3⁄4 oz Reposado Tequila
4 t Bénédictine
2 ds Orange bitters
Instructions

Stir with ice, strain, coupe

Yields Drink
Authenticity
Unknown
Source reference

https://www.reddit.com/r/cocktails/comments/5hoxw9/sloane_square_cockta…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Cabaret

1 oz Gin
3⁄4 oz Dry vermouth
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Stir, Strain, Cocktail Glass, garnish with a Maraschino cherry

History

This was originally a Savoy drink that was equal parts gin and Caperitif with a dash of Angostura and a dash of absinthe. Robert Hess (see cited link) modernized it.

Yields Drink
Year
1930
Authenticity
Altered recipe
Creator
Savoy Hotel
Source reference

Robert Hess
https://www.youtube.com/watch?v=Wat9iVE6NJs&list=PL87FA3F25BCD5B827&ind…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Rum Ramsey

1 3⁄4 oz Light rum
1⁄4 oz Bourbon
1⁄4 oz Lime juice
1⁄4 t Sugar
1 ds Peychaud's Bitters
Instructions

Stir, Strain, Cocktail Glass

History

Attempt to reverse engineer Bon Ton Cafe's secret Rum Ramsey recipe.

Yields Drink
Authenticity
Unknown
Source reference

Robert Hess
https://www.youtube.com/watch?v=8gJ0MsVmN9I&list=PL87FA3F25BCD5B827&ind…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Possibly a 5. Use a Bourbon with a nice finish. I used Woodford Reserve - Like a sweet Daiquiri with an oaky finish. Exquisite.
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An Oblique Manhattan

2 oz Bourbon, Four Roses
1⁄4 t Absinthe
1 oz Cherry shrub
1 oz Sweet vermouth, Carpano Antica Formula
4 dr Bitters, Angostura
1 twst Orange peel
Instructions

Stir all except bitters and orange peel, strain into rocks glass and garnish with peel and bitters

Yields Drink
Authenticity
Authentic recipe
Creator
Warren Bobrow
Source reference

Bitters & Shrub Syrup Cocktails pg 96

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Sorghum Flip

2 oz Bourbon
1⁄2 oz Buttermilk
1 ? Whole egg
3 T Pecan (Toasted and chopped pecans)
1 pn Cinnamon
1 T Sorghum Syrup (Or molasses)
2 ds Coffee Pecan Bitters
1 pn Nutmeg (Garnish)
Instructions

Dry shake all ingredients except nutmeg. Then add ice and shake, double strain and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Brad Parsons
Source reference

Bitters: A spirited history of a classic cure all, pg 186

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Kallygoola

1 1⁄2 oz Bourbon, Four Roses
3⁄4 oz Ramazzotti
3⁄4 oz Sweet vermouth, Carpano
1 bsp Cassis
1 twst Orange peel
Instructions

Stir, strain, coupe. Twist zest and discard.

History

Created for a colleague who was leaving. She likes bourbon, and once had difficulty, during a quiz, pronouncing the name of a certain Roman emperor who appointed his horse to the Senate.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
lesliec
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Notte Bene

2 oz Spanish brandy
1⁄2 oz CioCiaro
1⁄2 oz Amaro, Vecchio Amaro del Capo
1 twst Lemon peel (expressed and discarded)
1 Brandied cherry (as garnish)
Instructions

Stir; strain; up; express generous lemon oils atop and garnish with a brandied or maraschino cherry.

Notes

An after-dinner tipple.

History

Made for Mixology Monday CXIV: Digestifs (December 2016)

Picture of Notte Bene
Craig Eliason
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Craig Eliason, St. Paul, Minnesota (USA)
Source reference

https://forums.egullet.org/topic/153512-drinks-2016-part-1/?do=findComm…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Groggy Brunch

25 oz Dry white wine, Sauvignon blanc
6 2⁄3 oz PInk grapefruit juice
6 2⁄3 oz Dark rum
3 3⁄8 oz Cassis
7⁄8 oz Herbal liqueur, Green Chartreuse
Instructions

Combine in pitcher; serve over copious ice.

Yields Pitcher
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Karl the Frog

1 Egg white
1 1⁄2 oz Genever
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄3 oz Lime juice
1⁄3 oz Simple syrup
1⁄3 oz Half-and-half
1⁄2 oz Soda water
Instructions

Dry shake without soda; shake with soda; serve up in coupe.

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Italian Gentleman

1 1⁄2 oz Campari
1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 ds Orange bitters
1 sli Lemon (as garnish)
Instructions

Shake; strain; up; garnish.

Picture of Italian Gentleman
Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.foodandwine.com/fwx/drink/3-campari-cocktails-go-beyond-basi…

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • It could be a little sweeter to balance Campari. It has a really good grapefruit taste. — ★★★
  • Campari and bourbon, as advertised.
  • Made with vanilla syrup because that's what I had on hand. Good stuff.
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Kindred Cocktails commented on 12/05/2016:

Sounds like a nice drink, but it's hard to believe it needs the simple unless you have a real sweet tooth.

MOJO1229 commented on 12/06/2016:

The "Italian Gentleman" is one of those interesting but hard to explain why drinks. After making the drink and taking a few sips, I knew it could taste better,but I wasn't sure how to make it better, except by experimenting. So off I went! Because of the presence of both Campari and lemon juice I knew I had to use a bourbon that could stand up to these two ingredients. ​Maker's Mark​, which is a  gentle bourbon (and one of my favorites), would be bowled over by the Campari and lemon juice. So I choose instead a bold bourbon—​Angles Envy (86.6 proof)​—for the task. Also, I used half of the lemon juice called for because of my personal taste. The result was a cocktail that was OK, but less satisfying than I expected.  Too tart. Too sweet. Not bitter enough. And oddly enough the bourbon was too subdued. I rated the cocktail between 2.5 and 3.0.

All of these shortcomings called for further changes: I stayed with the bourbon (86.6%); but I cut the amount of simple syrup in half; I used ¼ oz Meyer lemon juice and ¼ oz regular lemon juice; and I used a "fat" 1½ oz of bourbon and Campari. For me, these changes made for a better drink. It was less sweet, the tartness from the blend of lemon juices was in balance with the Campari's bitterness. With these changes, I rated the drink between 3.0 and 3.5. A side note: I used Angostura Orange bitters in both recipes.

I am going to try yet another change to the "Italian Gentleman." This time I'm going to try 1½ oz of Wild Turkey 101, ​a "fat" 1½ oz of Campari, keep the blend of lemon juice, and omit the simple syrup, and keep the orange bitters. If the resulting drink needs to be sweetened, I can add some simple syrup. I'll also be thinking about adding another bitter, but only afterwards and if I believe something is still amiss that would be improved by a particular bitter.

In the meantime, if anyone tries the original recipe for the Italian Gentleman," give your comment about the drink, and make any suggestions about the recipe. My goal is to get this cocktail so that it is rated by most people between 3.5–4.0. Maybe I'm being too unrealistic, in that the drink is simply no better than a 2.5–3.0 drink. And thanks for reading a long "it's an OK drink but it needs to be improved by your suggestion" critique.

myunderpants commented on 2/25/2019:

Made this with 1oz bourbon and 0.5oz rye--a little heat helped keep it interesting.

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