The Accidental Creole

3⁄4 oz Genever
1 1⁄2 oz Bianco Vermouth
1 oz Grapefruit juice
1⁄2 oz Peychaud's Bitters
Instructions

Stir with ice, strain, coupe or cocktail glass, garnish with lemon peel

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Doug Derrick, Nostrana, Portland, OR
Source reference

http://imbibemagazine.com/the-accidental-creole/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Pretty good. Surprisingly light. Might try shaking it next time.
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Means of Preservation

2 oz Gin, Beefeater
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Dry vermouth, Dolin
2 ds Celery bitters
1 twst Grapefruit peel
Instructions

Stir with ice and strain into a coupe glass. Garnish with a grapefruit twist.

Yields Drink
Authenticity
Authentic recipe
Creator
John Gertsen, Drink
Source reference

http://cocktailvirgin.blogspot.com/2009/07/means-of-preservation.html

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Made with Roku, very flowery.
  • Light on the elderflower and heavy on the vermouth, very tasty
  • I might overbalance the Dolin vs. the St-Germain
  • Interesting sweetness + bite. For when a martini just seems too dry.
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bkaiser commented on 3/26/2020:

Great recipe! Grapefruit twist is ideal but I made one with lemon too and that worked.

I make another drink that has an identical build but uses Cointreau (in place of Elderflower) and absinthe (in place of celery bitters) with an orange twist. I've heard it called a Foghorn, but there's a better known drink by that name as well. Reccomend checking that out if you like this!

Kasa-Vubu Cocktail

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Nocino
1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄2 oz Orgeat
1⁄4 oz Apple cider vinegar
Instructions

Stir, strain, up

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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  • Mysterious chocolate orange — Chocolate spirit, Blue Curaçao, Licor 43
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Leatherneck Cocktail

2 oz Blended whiskey
3⁄4 oz Blue Curaçao
1⁄2 oz Lime juice
1 sli Lime (wheel, as garnish)
Instructions

Add all to shaker, add ice, and shake vigorously. Strain into a chilled cocktail glass. Garnish with a lime wheel.

Notes

Blended whiskey is recommended here, e.g.: Crown Royal, Seagram's 7, Canadian Club.

History

First appeared in Bottom's Up by Ted Saucier in 1951.

Yields Drink
Year
1951
Authenticity
Authentic recipe
Creator
Ted Saucier
Source reference

Vintage Spirits and Forgotten Cocktails by Ted Haigh

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Lomax — Cognac, Pamplemousse Rose, Cynar 70, Lime juice
  • Bartlett Tartlet — Cognac, Pear eau de vie, Triple sec, Lemon juice, Simple syrup
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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

Curator rating
Not yet rated
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

Curator rating
Not yet rated
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

Curator rating
Not yet rated
Average rating
Not yet rated
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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
(19 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!

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