Gaby des Lys

1 jig Gin
1⁄2 oz Orgeat
1 t Absinthe (scant)
Instructions

Shake (or stir), strain, up.

Notes

Many contemporary recipes for this drink reduce the absinthe and add Angostura bitters.

YieldsDrink
Year
1939
Authenticity
Authentic recipe
Creator
Charles H. Baker, TheGentleman’s Companion: Around the World with Jigger, Beaker and Flask.
Source reference

http://jiggerbeakerflask.com/2010/10/gaby-des-lys/

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Williams Brewster Punch

50 oz Brut Champagne (= 2 bottles)
2 c Pear eau de vie
2 c Rosemary syrup
6 oz Lemon juice
1⁄2 c Soda water
Instructions

Combine the brandy, syrup, and lemon juice in a punch bowl over a large block of ice and stir in the Champagne and soda shortly before serving. Garnish with rosemary sprigs and grapefruit peels.

Notes

Totally guessing at the serving size.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tom Macy, Clover Club, Brooklyn, NY.
Source reference

http://www.tommacy.com/#!recipes/c31

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Autumn Boyfriends

1 1⁄2 oz Calvados, Christian Drouin
1 oz Barbados Rum, Plantation 5 Year
1 t Jägermeister
1⁄2 oz Lemon cordial (orange- and grapefruit peel-infused; see note)
1⁄2 t Allspice Dram, St. Elizabeth
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

Her recipe for lemon/grapefruit/orange sherbet is here: http://homebargirl.com/2015/11/02/citrus-oleo-sherbet-1/

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Dani DeLuna, Home Bar Girl.
Source reference

http://homebargirl.com/2015/11/09/autumn-boyfriends/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Holy Mole

2 oz Bourbon
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Bénédictine
3 dr Bitters, Bitter End Mexican Mole
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, flamed orange peel as garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Chris Milligan
Source reference

http://www.bitterendbitters.com/recipedetail.php?prod=HolyMole

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3.5 stars
(3 ratings)
From other users
  • Reduced the sweetness by decreasing St. Germain to 0.5 oz and Benedictine to 0.25 oz.
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Curated this slightly. Added citation link. Adjusted drink as per the link (1/4 Benedictine --> 1/2). Added instructions. Thanks,  Zachary

Maidenhead

1 oz Aromatized wine, Cocchi Americano
1 oz Aquavit
3⁄4 oz Calvados
1⁄4 oz Dry apricot brandy
1 spl Tonic water
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, add bubbles, twist.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Mary Rockett's Milk Punch

8 Lemon (peeled, reserve lemons for juice)
1 gal Brandy
4 q Water
4 c Sugar
2 q Milk (whole or unpasteurized if you can get it.)
2 ? Nutmeg
Instructions

Infuse lemon rinds (no pith) in brandy for 24-48 hrs.
Add water, lemon juice, and sugar.
Heat milk to scalding hot (stir frequently), then add to mixture and stir until it curdles. Grate 2 nutmegs into the mixture and then let it rest for 1 hr.
Strain through several layers of cheesecloth into bottles.
After some time, some things may settle out, you can draw off the clear liquid and rebottle, or strain before serving.

Notes

Store in cool dark place. Serve chilled as a dessert drink or dilute further to serve as a cocktail.

Can substitute rum.

History

This is David Wondrich's interpretation of Montague Summer's account of Mary Rockett's 1711 recipe.

YieldsBottles
Year
1711
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

Punch: The Delights and Dangers of the Flowing Bowl (2010)

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Le Grand Sour

1 1⁄2 oz Gin
1⁄2 oz Bénédictine
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1 oz Prosecco (To top)
1 spg Rosemary (As garnish)
Instructions

Shake first four ingredients with ice; strain into large coupe, top and garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Punch, Brooklyn, NY
Source reference

http://punchdrink.com/recipes/le-grand-sour/

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

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Grapefruit liqueur, Combier Crème de Pamplemousse
1 oz Lime juice
1⁄2 oz Ginger syrup
1⁄4 oz Honey syrup
2 ds Bitters, Angostura
1 twst Grapefruit peel
Instructions

Shake/strain/up/twist.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Expatriate, Portland, OR
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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Cornet

1 1⁄2 oz Cognac
1⁄2 oz Pedro Ximénez Sherry
1⁄4 oz Fernet Branca
1⁄4 oz Spiced Rum, Wigle
Instructions

Build over ice and stir. Garnish with a brandied cherry.

Notes

This needs a tiny something extra to take it to the next level.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Micah Stupak, Brooklyn
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Get Lucky

3 Blackberry
2 oz Light rum, Flor de Caña Extra Dry
3⁄4 oz Lemon juice
1⁄4 oz Ginger syrup
1⁄4 oz Orgeat
1⁄4 oz Honey syrup (Acacia honey)
2 ds Peychaud's Bitters (as float)
Instructions

Muddle blackberries in the bottom of a Pilsner glass, then fill with crushed ice. Shake and strain remaining ingredients except bitters which are floated on top of the finished drink.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Scott Teague, Death and Co.
Source reference

Death and Co. Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Visually stunning, and overall is good.
  • Works well with strawberries too.
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