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

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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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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
(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!

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 ...

Yields Drink
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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Preakness

1 1⁄2 oz Bourbon, Old Grand Dad 114
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Bénédictine
1 ds Bitters, Bitter Truth Aromatic
1 twst Orange peel (as garnish)
Instructions

Stir, strain into a coupe, garnish

History

Created for the first Preakness Ball. Originally called for rye and only 1/2 tsp of Benedictine. Recipe shown here is slightly altered by Death & Co.

Yields Drink
Year
1936
Authenticity
Altered recipe
Creator
George Backert, Emerson Hotel, Baltimore, Maryland
Source reference

Death & Co cocktail book, p.149 and http://cocktails.pnewman.com/preakness.shtml

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
Similar cocktails
Shawn C commented on 2/16/2024:

This particular combination from Death & Co., using the high rye (and over proof) bourbon Old Grand-Dad 114, is excellent, although I am sure it would work well with ~90-100 proof rye (maybe upping the volume a little to compensate, proof wise.) The Carpano Antica and Benedictine proportions are spot on to provide the herbal notes without being too sweet. From what I understand, Wondrich indicated the original 1936 recipe only called for 1/2 tsp (1/12 oz) of Benedictine, and Death and Co.'s 1/4 oz is an improvement on that. Difford and some others call for 1/2 oz which would likely push it too far.

Shawn C commented on 2/26/2024:

I have curated to include the history, creator, year, location and status as an altered historical cocktail.

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