Reunion

3⁄4 oz Rhum Agricole (blanc)
3⁄4 oz Pisco
1⁄2 oz Navy strength gin
3⁄4 oz Lemon juice
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Apricot liqueur
1⁄4 oz Orgeat
3 ds Peychaud's Bitters
1 sli Lime (as garnish)
Instructions

Shake, strain, rocks, float a lime wheel.

History

A very loose riff on a Pendennis Club.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Complex but wholly accessible. Other ingredients (especially apricot?) bring out the orange flower water in my orgeat. — ★★★★★
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The Ernesto

2 oz Blanco tequila
1⁄2 oz Apricot liqueur
1 oz Lime juice
1 oz Honey syrup
2 oz Grapefruit soda, Ting
1⁄2 ds Pastis, Herbsaint
1⁄2 ds Bitters, Angostura
Instructions

Shake all but the soda and strain over the Ting in a DOF glass. Add ice and garnish with a lime wheel and an edible orchard.

Notes

1) Cate suggests Rothman & Winter or Giffard for the apricot liqueur. 2) The recipe calls for one dash of Smuggler's Cove's batch of equal parts Herbsaint and Angostura. Follow your bliss.

Yields Drink
Authenticity
Authentic recipe
Creator
Martin Cate, Smuggler's Cove, San Francisco, CA.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • The S.O.S. — Light rum, Aperol, Lime juice, Club soda, Maple syrup
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Quit That Racquet

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Dry vermouth, Dolin
2 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel
Instructions

In a mixing glass, stir all ingredients with cracked ice until well chilled.
Strain into a stemmed cocktail glass, and garnish with a large lemon peel.

Notes

This drink can also be made long by following above directions, then straining over fresh ice into a tall glass. Add 2 – 3 ounces of club soda and stir. Garnish with a swath of lemon peel and a sprig of fresh mint or rosemary.

Yields Drink
Authenticity
Authentic recipe
Creator
Greg Best, Ticonderoga Club, Atlanta, GA
Source reference

http://punchdrink.com/recipes/quit-that-racquet/

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • NIce, but not very flavorful.
  • sweeter.
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Flannel & Rye

1 rinse Allspice Dram, St Elizabeth
2 oz Rye
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Sweet vermouth, Carpano
2 ds Bitters, Angostura
1 twst Orange peel
Instructions

Rinse OF glass with Allspice dram. Stir whiskey, Chartreuse, Carpano Antico, Bitters with ice. Strain over large ice cube, garnish with orange twist.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Beth Herron, Rosebud, Somerville MA
Source reference

Boston Globe, 2016 October 02

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Kind of interesting mix of sweet and spicy, but I wanted more of a bass note. Prefer the Pumpernickel.
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Zachary Pearson commented on 10/07/2016:

Curated this slightly: Changed 1/4 oz allspice dram to 1 rinse of allspice dram to conform with the instructions. Thanks,  Zachary

5th Amendment

1 3⁄4 oz Bourbon
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Fernet Branca
1⁄2 oz Falernum, Velvet Falernum
2 ds Bitters (Hawaii Bitters Lilikoi Bitters)
1 twst Lemon peel
Instructions

Stir and strain over one large ice cube. Express the lemon oils on top and drop the peel into the glass.

Yields Drink
Authenticity
Unknown
Creator
Dave Newman, Pint + Jigger, Honolulu
Source reference

http://punchdrink.com/recipes/5th-amendment/

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
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J.S-g. commented on 10/07/2016:

Used one dash orange and one dash peach bitters, for lack of the proper bitters.

lesliec commented on 10/08/2016:

Promising. I'll try again but with .25oz (or less) falernum.

Kclawsonstone commented on 7/01/2020:

I concur with the comment of too sweet - will reduce the falernum in the future. Tasting notes: mint, bubblegum, lemon. Looking forward to playing with this one. 

Sunset Flip

1 1⁄2 oz Speyside Scotch
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Crème de Cacao, Tempus Fugit
1 ds Bitters, Bittermens Xocolatl Mole
1 pn Nutmeg (freshly grated, shaken)
1 Whole egg
Instructions

Shake, dry shake, strain, up or neat, garnish with more nutmeg.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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glittermancer commented on 10/08/2016:

I subbed Glenfiddich as I didn't have Speyside, and this tastes amazing. Thanks!

Indian Summer

4 1⁄2 oz Gin
1 1⁄2 oz Elderflower liqueur, St. Germain
1 1⁄2 oz Lemon juice
8 Grapes (Concord)
Instructions

Muddle concord grapes, add other ingredients with ice, and shake. Strain into coupe.

Yields Drinks
Year
2015
Authenticity
Authentic recipe
Creator
Eric Prum and Josh Williams
Source reference

"Shake" by Eric Prum and Josh Williams

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Very refreshing - I'd put this in the "crowd pleaser" category. Tastes a little like lychee/litchi. I added 0.25 oz gomme syrup (I think I had a particularly acidic lemon). Might try with Hendricks Flora Adora next time for a rose/lychee combo (used Tanqueray this round.) — ★★★★★
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Quill

1 oz Gin
1 oz Campari
1 oz Sweet vermouth
1⁄4 oz Absinthe
1 twst Orange peel
Instructions

Stir with ice, strain, garnish with orange zest.

Yields Drink
Year
1900s
Authenticity
Authentic recipe
Creator
Attributed to Frank C. Payne, New York
Source reference

http://www.seriouseats.com/recipes/2014/03/quill-classic-cocktail-negro…

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • I did halve the Absinthe. We'll see
  • I'd cut the absinthe in half on this, only use 1/8 oz. It's so powerful that 1/4 definitely hijacks this. If you love licorice/anise flavor, great. Otherwise, cut it.
  • Nice. Worry about the St. George absinthe taking over was mostly unfounded. — ★★★★
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MOJO1229 commented on 5/04/2017:

I'm surprised that I like the "Quill" as much as I do. I thought that with the absinthe I wouldn't rate the libation any higher than 2.5. The truth be told, however, I rated the "Quill" at 3.5. But doing so took some doing on my part: (1) I used a solid gin--Liberator gin, which is made by Valentine Distilling in Detroit; (2) I used a great absinthe--absinthe verte by St. George; and (3) Most surprising, I did not use one of my favorite sweet vermouths--Antica Formula--instead I used (with my fingers crossed) Cinzano Rosso because of its pronounced sweet and fruity flavors. And of course I threw in some Campari for good measure.

What I got was what I hoped for: a Negroni-like cocktail, somewhat sweet and somewhat bitter, with the absinthe flavor perceptible but in the background. I think the Cinzano accounts, to a great degree, for the success of my efforts. For sure, this is a libation for those who like the traditional Negroni AND who like to experiment. Go for it!

Swazi Freeze

1 1⁄2 oz Caperitif
3⁄4 oz Canadian whisky
1 t Peach liqueur
Instructions

Stir, Strain, Up in a cocktail glass.

History

Savoy Cocktail Book,
Adapted by Erik Ellestad

Yields Drink
Year
1930
Authenticity
Altered recipe
Source reference

Savoy Cocktail Book,
Savoystomp.com

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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The Claridge

1 oz Gin
1 oz Dry vermouth, Dolin
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Triple sec, Cointreau
Instructions

Stir, strain, up.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book, pg 46
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1930-The-Savoy-Cocktail-Book…

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • MUST TRY
  • light, floral, not too much of a gin aftertaste
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Zachary Pearson commented on 9/09/2021:

OK, hi everybody. This is actually a Savoy cocktail, and as usual, is in parts: 1/3 each gin and vermouth, 1/6 each apricot brandy (read liqueur) and triple sec. Since their parts are set to a little over 2 ounces, 1/3 is about 3/4 oz if you want to be historical - though it's a small drink. I'm going to edit this tomorrow to 1:1:.5:.5 if there are no complaints. Thanks, Zachary

Zachary Pearson commented on 9/10/2021:

Curated this - brought it into line with the Savoy specs - this is a gigantic drink as written, with 2 1/4 oz gin and vermouth and 3/4 each apricot and triple sec. Thanks, Zachary

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