The Grapefruit Never Lies

1 1⁄2 oz Rye
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Citron Sauvage
2 ds Bitters, Angostura (or similar)
1 ds Grapefruit bitters
1 twst Grapefruit peel (Garnish)
Instructions

Stir, strain, up or rocks. Twist & drop in.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Diamondback (Yellow)

2 oz Rye, Rittenhouse 100
1⁄2 oz Applejack, Lairds
1⁄2 oz Herbal liqueur, Yellow Chartreuse
Instructions

Stir, strain, Nick and Nora glass.

Notes

The Bottom's Up version is 1.5/.75/.75, but probably apple brandy versus applejack. See https://cold-glass.com/2015/03/07/the-diamondback-cocktail/

History

First published in Ted Saucier's "Bottom's Up" in 1951.

YieldsDrink
Year
1951
Authenticity
Altered recipe
Creator
The Diamondback Lounge, Lord Baltimore Hotel
Source reference

Death & Company, pg 142

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • This is a very strong cocktail that has no business being this tasty. What is going on?
  • Strong but not harsh.
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I think this drink is meant to be stirred.

Curated this. Fixed the instructions - this is stirred. Added Notes, history, page number in the citation. Thanks,  Zachary

Apple Rye Punch

6 c Apple cider
25 oz Rye
20 ds Bitters, Urban Moonshine Maple Bitters
12 oz Hard cider
Instructions

Mix, add large ice pieces, serve over ice

YieldsDrink
Year
2011
Authenticity
Unknown
Creator
Kate Williams
Source reference

http://food52.com/recipes/14937-apple-rye-punch

Curator rating
Not yet rated
Average rating
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Silver Dart

2 oz Gin (Dillon's Rose)
3⁄4 oz Lemon juice
1⁄4 oz Maraschino Liqueur
1⁄4 oz Simple syrup
5 dr Rose water (Garnish (optional))
Instructions

Shake with ice and strain into coupe. Optional rose water garnish.

Notes

Aviation variation with rose essence instead of violet. Dillon's rose gin is dry gin distilled in Canada that is infused with rose hips and rose petals and then sweetened.

History

Named after first Canadian controlled powered flight.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Windy City Lights

1 1⁄2 oz Rye, Old Overholt
3⁄4 oz Aperol
1⁄4 oz Cynar
1⁄4 oz Herbal liqueur, Jeppson's Malort
2 ds Bitters, Fee Brothers Orange
Instructions

Mix in a chilled mixing glass over ice. Strain into chilled cocktail glass and garnish with an orange peel.

Notes

A light, sweet orange and a bitter background that both play well with the Rye.

History

The name comes from that orange glow of Chicago's sodium vapor lights.

Picture of Windy City Lights
YieldsDrink
Authenticity
Your original creation
Creator
Ian Cochran
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Smoke on the Boulevard — Rye, Aperol, Sweet vermouth, Averna, Cherry Bitters, Orange peel
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El Obsequio

2 oz Cuban rum, Havana Club 3
1 oz Lime juice
2⁄3 oz Simple syrup (Mimosa flower infused, see note)
1⁄2 oz Aromatized wine, Cocchi Americano
Instructions

Shake over ice all the ingredients and strain into a cocktail glass, garnish with a mimosa flower.

Notes

So here's something interesting. The mimosa flower in the picture is actually an acacia flower (Cassie in French). Acacia's aroma comes mainly from heliotropin (piperonal) which is now banned from perfume usage, but is prevalent in Guerlain's Apres l'Ondee. The aroma is somewhere between almond, iris and baby powder.

YieldsDrink
Authenticity
Authentic recipe
Creator
Humberto at Curfew in Copenhagen, Denmark
Source reference

https://talesofthecocktail.com/recipes/el-obsequio

Curator rating
Not yet rated
Average rating
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  • Tiki or Not Tiki — Rum, Aromatized wine, Bitters, Lime juice, Elderflower cordial, Grapefruit juice, Orange juice, Agave syrup
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree

Susie Drake

1 1⁄2 oz Gin
1⁄2 oz Framboise (eau de vie)
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1⁄4 oz Vanilla syrup
2 oz Rhubarb Soda water, DRY
Instructions

Shake, add soda to shaker, strain over ice in a tall glass, garnish with a raspberry skewered through a lemon wheel and a slice of candied ginger, serve with straw.

History

Named for the 'Florodora Girl' for whom the Florodora highball is, uh, named.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • A to B — Jamaican rum, Gin, Aquavit, Curaçao, Lemon juice, Thyme syrup, Thyme, Lemon peel
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Spider

2 oz Gin, Tanqueray (green tea-infused)
1 oz Acqua di Cedro, Nardini
1 oz Lemon juice
1⁄2 oz Lemon cordial (lemon sherbet)
3 ds Absinthe, Pernod
3 ds Mace tincture
1 1⁄2 oz Soda water
1 pn Nutmeg (as garnish)
Instructions

Shake, add soda water to the shaken mixture, fine strain into a punch glass with one rock of cracked ice, garnish.

Notes

Green tea Tanqueray: infuse two bags of green tea in one 750ml bottle of Tanq for an hour and then remove.

History

Adapted very loosely from William Terrington's 1869 recipe, which calls for lemonade, gin, citronelle, and ice.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

The Dead Rabbit Drinks Manual.

Curator rating
Not yet rated
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Grapefruit And Smoke

3 oz Grapefruit juice
3 oz Mezcal
1 1⁄2 oz Aperol
3⁄4 oz Lime juice
Instructions

Ice, shake, strain, coupe/lowball (no ice).
Grapefruit twist garnish.
Optional salt rim.

YieldsDrink
Authenticity
Authentic recipe
Creator
Malgosia Ip
Source reference

http://pairmag.com/cocktails/grapefruit-smoke-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(23 ratings)
From other users
  • Delicious. Lil margarita, alotta smoke and grapefruit. Great smokey/sweet combo. Is a salt rim crazy? I had a two by doing 1.33 (=2oz mezcal) and it was a bit too much drink (volume, not alcohol). Maybe only one.
  • Wow - like a smoky grapefruit margarita. Perfectly balanced. Maybe too smooth - easy to go overboard!
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8.25 ounces is a big drink...I halved it. Grapefruit and Aperol play real well with the mezcal (I used Vida). A saline solution could be fun to play with in this. I'd double strain next time.

It's meant to be two drinks, but there's a handy resizing tool in the corner... Thanks,  Zachary

I added an ounce of simple syrup, which gives it a little more accessibility. The sweetness pairs well with the grapefruit, and the smokiness from the mezcal comes through.

This is a less sugary less alcohol foreword Division Bell cocktail and both are delicious. I love finding this one because it uses grapefruit juice, and is a lighter drink for when I want something with more fruit juice as the sweetener.

Seven Sins

1 oz Rye
1 oz Applejack
3⁄4 oz Lemon juice
3⁄4 oz Grenadine
2 ds Bitters, Angostura
1 pn Cinnamon
Instructions

Shake with ice, strain into chilled glass, garnish with cinnamon.

YieldsDrink
Authenticity
Authentic recipe
Creator
Food & Wine
Source reference

http://www.foodandwine.com/recipes/seven-sins-cocktail-cocktails-2011

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • I'll go a little easier on the grenadine next time.
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