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)
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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.

Uno, Dos, Tres

1 1⁄2 oz Tequila, Siembra Azul Reposado
3⁄4 oz Sweet vermouth, Carpano Punt e Mes (Grapefruit-infused, see notes)
1⁄2 oz Campari
1⁄4 oz Cynar
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (Flamed, as garnish)
Instructions

Stir over ice, strain into a coupe, flamme the orange twist and drop it in

Notes

Grapefruit infused Punt e Mes: combine the zest of 2 ruby red grapefruits and one 750ml bottle of Punt e Mes, refrigerate for 24 hours, then strain through a fine-mesh sieve

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, New York
Source reference

Death & Co cocktail book, p.259

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Sweet and bitter.
  • Made without the grapefruit infused sweet vermouth but was delicious all the same. — ★★★★★
  • An excellent negroni variation, grapefruit infused Punt e Mes is surprisingly less bitter and much fruitier than expected — ★★★★★
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Nom de plume

1 1⁄2 oz Rye, Bulleit
1⁄3 oz Elderflower liqueur, St. Germain
2 ds Orange bitters, Regans' orange bitters
3 oz Ginger beer, Fever Tree
Instructions

Add alcohol to old fashioned glass. Stir. Add ice and ginger beer. Stir again.

Notes

St. Germain to your taste - I put somewhere between 1/3 and 1/2 an ounce in it these days.

Bourbon works just as well, if you prefer.

Inspired by the Pseudonym cocktail at the Quill in DC, which is no longer listed on their menu.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Add splash of lemon juice and less ginger beer (maybe 2oz)??? Or get spicy blenheim to lessen sweetness (used 1/3oz Germain w/ barritt's ginger beer).
  • The ginger and peppery rye add some weight to this, but very accessible. Has a sweet iced tea feel to it too. 2nd go 'round, tea is gone and friend felt it's a bit medicinal.
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jensck commented on 11/26/2016:

Good, but as with so many drinks using St. Germain, it was too sweet. Cutting it down to only half an ounce gave a much nicer result.

DCDrinker commented on 12/06/2016:

@jensck - Yes, I've started dropping it to somewhere below the 2/3 oz line. 3/4 is probably too much.

BigBeard commented on 3/17/2022:

Only had Barritts ginger beer, which I found to dominate at 3oz. I added scant 1/8 oz of lemon juice to help with the sweetness and balance. Refreshing.

Complement Cocktail

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Aquavit, Aalborg
2 ds Maraschino Liqueur
1 spg Dill (as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Hardeep Rehal, Bar Rouge, Copenhagen
Source reference

http://tablematters.com/2012/12/14/cold-comfort/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Letters of transit

1 1⁄2 oz Rum
1 oz Poppy liqueur, Greenbar Grand Poppy
3⁄4 oz Sweet vermouth
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
Notes

Drank this at the restaurant compere lapin in New Orleans . Fabulous!

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
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South of No North

1 1⁄2 oz Reposado Tequila
1⁄2 oz Simple syrup
1⁄2 oz Cynar
1 oz Coffee (Cold brewed)
1 Egg white
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Combine ingredients in a shaker with ice, shake vigorously and strain into a chilled glass. Top with bitters.

Yields Drink
Authenticity
Unknown
Creator
Chris Langston for 1022 South, Tacoma, Washington
Source reference

http://imbibemagazine.com/south-of-north-cocktail-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Original recipe was far too sweet for me & coffee flavor was weaker than I'd hoped. Replaced the simple syrup w/ St George NOLA & liked it much more.
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J.S-g. commented on 6/19/2016:

The reference states 1 oz cold-brew coffee where this one states 1 oz bitters.

bkemp1984 commented on 9/25/2017:

Tried with mezcal, Ramazzoti, and agave syrup as a substitute and was very good as well.

Brazilian Prescription

1 1⁄2 oz Cachaça, Yaguara
1⁄2 oz Dry vermouth, Noilly Prat Original Dry
1⁄2 t Allspice Dram
3⁄4 oz Honey
3⁄4 oz Lemon juice
1⁄2 Passion fruit (as garnish)
Instructions

Mix in julep cup. Add plentiful crushed ice and garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Experimental Beach, Ibiza
Source reference

Experimental Cocktail Club book, p. 148.

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Subbed 1/4 oz passion fruit syrup + 1/3 oz velvet falernum for honey. Added 1/2 oz organic pineapple juice (was good without but wanted to make a longer drink :) ) Vermouth: Dolin sec, cachaça: Novo Fogo silver.
  • Subbed 1/4 of the honey with passion fruit syrup instead of a garnish. The spice is nice in this. — ★★★★
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Jungle Bird (Jason Alexander)

1 1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Campari
1 1⁄2 oz Dark rum, Plantation Original
1 spg Mint (as garnish)
Instructions

Shake, dump, and garnish.

Notes

Can also use Plantation Stiggin's Fancy pineapple rum.

Yields Drink
Authenticity
Altered recipe
Creator
Jason Alexander, Tacoma Cabana, Tacoma, WA (USA)
Source reference

http://5minutesofrum.com/episodes/2015/6/13/episode-42-cruzan-black-str…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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elvisomar commented on 7/19/2020:

I've been making this as a variation for quite a while. I came up with the idea independently, because I was looking for ways to use the delicious Passoã Passion Fruit liqueur, which I use instead of a passion fruit syrup. I still make the standard Jungle Bird recipe more often, but the passion fruit flavor works brilliantly there.

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