The Japalac Cocktail

3⁄4 oz Rye
3⁄4 oz Dry vermouth
1⁄2 oz Orange juice
1 t Raspberry syrup
Instructions

Combine all in shaker, add ice, and shake vigorously. Strain into a chilled cocktail glass. Garnish with an orange twist.

History

First appeared in Albert Stevens Crockett's Old Waldorf Bar Days (1931).

Yields Drink
Year
1931
Authenticity
Authentic recipe
Creator
Albert Stevens Crockett
Source reference

Vintage Spirits and Forgotten Cocktails by Ted Haigh

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Average rating
3.5 stars
(3 ratings)
From other users
  • Cloudy pink/orange color. I boosted quantities to 1:1:2/3:1/4 oz. Clean and refreshing; might even work as a summery drink on ice. — ★★★
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Zachary Pearson commented on 7/08/2016:

Curated this slightly - changed "the juice of 1/4 orange" to 1/2 oz orange juice, under the assumption that an orange has 2 ounces of juice. Thanks, Zachary.

flickerdart commented on 5/27/2021:

I used Bulleit 95 rye, Dolin dry vermouth, and subbed raspberry syrup for wild strawberry jam. The dry herbal vermouth, rye spice, and sweetness come together unexpectedly well.

Fairbank Cocktail

1 3⁄4 oz Gin
3⁄4 oz Dry vermouth
2 ds Orange bitters, Regans' orange bitters
2 ds Crème de Noyaux
Instructions

Sitr in a mixing glass with ice, strain into a chilled cocktail glass. Garnish with a cherry.

History

First appeared in ABC of Mixing Cocktails (1922) by Harry McElhone.

Yields Drink
Authenticity
Authentic recipe
Source reference

Vintage Spirits & Forgotten Cocktails by Ted Haigh

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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MacArthur Cocktail

1 1⁄2 oz Light rum
1 bsp Dark rum
3⁄4 oz Triple sec, Cointreau
1 ds Egg white
Instructions

Add all ingredients in a shaker, add ice and shake vigorously. Fine strain into a chilled coupe glass. No garnish necessary (lime wheel optional).

Notes

Quality spirits really shine through in this drink. Choose a good clean white rum and a dark rum with plenty of flavor and enjoy.

History

Popular rum drink especially in Havana when tourism was at a peak and the rum craze was in full swing.

Yields Drink
Authenticity
Authentic recipe
Source reference

And a Bottle of Rum... by Wayne Curtis

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Average rating
2 stars
(1 rating)
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Stringer Bell

1 1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Tequila, Siembra Azul Blanco (Jalapeño-infused, see notes)
1⁄4 oz Cynar
3⁄4 oz Lime juice
1⁄2 oz Celery juice
1⁄2 oz Cane syrup
1 pn Kosher Salt
Instructions

Shake with ice, double strain into a dougle rock glass over 1 large ice cube. Garnish with a celey stick

Notes

Jalapeño infused tequila: combine the ribs and seeds of 4 jalapeño chiles an the chopped flesh of 1/2 jalapeño with one 750ml bottle of blanco tequila. Let stand for 10-20 minutes and fine strain

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tyson Buhler, Death & Co, New York
Source reference

Death & Co Cocktail Book, p.231

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • A very good light spicy aperitif-style drink — ★★★★
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drinkingandthinking commented on 3/25/2021:

Quite the oddball, in a good way! Celery juice works well with jalapeno, maybe a bit heavy on the lime. Also I did a 1:1 reposado to Ancho Reyes Verde rather than infuse.

In The Afternoon

1 1⁄2 oz Gin
1⁄2 oz Brandy
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 spl Absinthe
Instructions

Stir(!!), strain, up, lemon twist

Yields Drink
Year
2016
Authenticity
Authentic recipe
Source reference

Golden Beetle, Seattle

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Beachbum

1 oz Barbados Rum, Mount Gay Eclipse Black
1 oz Nicaraguan Rum, Flor de Caña Extra Dry
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Orgeat
Instructions

Shake with ice strain into a tiki mug filled with ice cubes. Garnish with an orange and cherry flag and an umbrella

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
John Deragon, PDT, New York
Source reference

The PDT Cocktail Book, p. 57

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Closer to a 4.5 than a 5 for me but overall this is solid, extremely enjoyable tiki, which is almost always a 5 for me
  • Husband loved this one! — ★★★★★
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Kulge01 commented on 2/07/2022:

Excellent concoction which seems to blend the best-loved characteristics of a Mai Tai and a Hotel Nacional into a well-balanced drink. I used fresh squeezed pineapple juice, homemade orgeat and subbed Real Mccoy 12 year and Marie Brizzard Apry in my attempt. I also served it "up" (á la Hotel Nacionales) and found that it works just as well as a "fancy cocktail" as it does as a tiki drink. Great job!

Mentaphor

1 oz Gin, Tanqueray 10
1⁄2 oz Pastis, Ricard
1⁄2 oz Branca Menta
1⁄4 oz Fernet Branca
1⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Build over a large rock.

History

On a muggy July night, looking for an alternative to yet another Negroni ...

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Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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The Stranglehold

1 1⁄4 oz Venezuelan rum, Diplomatico
3⁄4 oz Orgeat
3⁄4 oz Lime juice
1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Bitters, Angostura
Instructions

Shake, strain, coupe.

Notes

1/2 oz. of bitters is correct!

Yields Drink
Authenticity
Authentic recipe
Creator
Kevin Dowell, Foreign Cinema, San Francisco, California (USA)
Source reference

http://www.cntraveler.com/stories/2014-03-21/foreign-cinema-cocktail-sa…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Need to try
  • Opaque tomato red. Savory sour.
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Warehouse C

1 Strawberry
1 1⁄2 oz Bourbon, Buffalo Trace
3⁄4 oz Lemon juice
1⁄4 oz Lime juice
1⁄4 oz Orgeat
1⁄4 oz Cinnamon syrup
1⁄4 oz Ginger syrup
1 ds Bitters, Bitter Truth Aromatic
Instructions

Muddle the strawberry in a shaker, add the other ingredients, shake with ice, strain into coupe, no garnish

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jillian Vose, Death & Co, New York City
Source reference

Death & Co cocktail book, p. 203

Curator rating
Not yet rated
Average rating
4.5 stars
(13 ratings)
From other users
  • Very good with quite a lot going on! We submitted Domaine de Canton and Goldschlager for the syrups and the drink was plenty sweet.
  • Fantastic. Can't taste every single bit but the Bourbon, lemon and strawberry come through. I skipped the bitter truth aromatic bitters as I didn't think Angostura would be a good sub
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youre not ee cummings

1 1⁄2 oz Vodka, Tito's (Golden raisin infused, see notes)
1⁄2 oz White Peach Shrub
1⁄4 oz Lemon juice
3 dr Orange flower water
1⁄2 oz Cava
Instructions

To build the cocktail: Shake first four ingredients. Double strain, top with cava.

Notes

FOR GOLDEN RAISIN VODKA: infuse 85g golden raisins per 375mL (or 1/2 bottle) vodka. Allow to infuse 4-5 days, agitating and tasting daily. (Note: I used Tito's, but a triple distillate grain vodka might/probably would work better).

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Amanda Greenfield, Kirkland Tap & Trotter, MA, US
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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