Alexander

1 oz Gin (London Dry)
1 oz Crème de Cacao
1 oz Cream
Instructions

Shake with ice and strain into a pre-cooled cocktail glass.

Notes

The original receipe was made with White Crème de Cacao, but Brown works also quite well.
Garnishing with grated nutmeg was not part of the original receipe (which resulted in a plain white cocktail), but is common today.
There are many variants in terms of the ratio of the ingredients. Most common is an increased amount of gin.

History

The Alexander is the ancester of many of todays famous cocktails, like the Brandy Alexander, the Grasshopper, the Golden Dream or the White Russian. The receipe was first mentioned in Hugo Ensslin's Recipes for Mixed Drinks in 1916.
One legend says that the Alexander was created to celebrate the advertising character of Phoebe Snow, who was dressed completely in white.

Yields Drink
Year
1915
Authenticity
Authentic recipe
Creator
Unknown
Source reference

Recipes for Mixed Drinks, Hugo R. Ensslin, 1916,
http://www.classicmixology.com/cocktails/alexander_cocktail/1916

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Bombay Sour

6 oz Bourbon, Buffalo Trace
2 oz Lemon juice
4 oz Lime juice
5 oz Simple syrup (Cardamom-infused is best)
2 sli Ginger
1 t Tamarind (Fresh or paste)
1 pn Cardamom (ground, as garnish)
Instructions

Muddle ginger and tamarind together in a shaker. Add liquid ingredients and shake with ice in batches. Strain into glasses and sprinkle with ground cardamom.

Yields Drinks
Year
2013
Authenticity
Your original creation
Creator
Cheryl Franceschi
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Zachary Pearson commented on 11/15/2015:

Curated this: removed references to fresh ingredients - that's assumed here at Kindred Cocktails. Changed amount of cardamom powder from dash to pinch. Changed amount of tamarind from dash to teaspoon (I'm guessing you want a small amount of tamarind paste muddled with the ginger). 

When you say "shake with ice in batches", do you mean that all the liquid is batched, then shaken over fresh ice for each drink? Are the muddled ingredients meant to be quartered and added to each fresh shaker?  Thanks,  Zachary

Peppermary commented on 11/09/2019:

Really like this. It hits the intersection of "interesting " and "highly drinkable". 

Vernis à Ongle

1 1⁄2 oz Haitian Rum, Barbancourt (15 year)
1 oz Bigallet China-China
3⁄4 oz Sweet vermouth, Dolin
1 Star anise
Instructions

Stir, strain, up, garnish with star anise

Yields Drink
Authenticity
Unknown
Creator
BoZone
Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • A surprising but very well-put together drink.
  • Works with reducing China-China to 0.75 oz. Also works with Dubonnet subbing in for sweet vermouth.
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Biff Malibu commented on 4/11/2023:

Switching out the sweet vermouth for Punt e Mes makes for a more complex drink, as well as diminishing the tendency for the China-China to dominate. Either way, five stars.

Lucano's Margarita

1 1⁄2 oz Blanco tequila
3⁄4 oz Limoncello
1⁄2 oz Amaro Lucano
1 ds Lemon bitters (fat)
1 Oregano (One sprig fresh oregano)
Instructions

Divide oregano and muddle half with the Amaro. Add remaining ingredients, shake with ice, strain, up, coupe, garnish with remainder of oregano.

Yields Drink
Authenticity
Your original creation
Creator
BoZone
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Scarlet Knight

1 oz Gin, St. George Dry Rye
1⁄2 oz Ramazzotti
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Zucca
3⁄4 oz Cranberry syrup
1⁄2 oz Lemon juice
1 spg Mint (as garnish)
1 ds Eau de vie of Douglas Fir (aromatic spritz on mint, as garnish)
Instructions

Build in glass, topping with crushed ice, and garnish with a Douglas Fir-scented mint sprig and two cranberries. Serve with straws.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
The Library Bar at The Nomad Hotel, NYC.
Source reference

https://instagram.com/p/-CCHUySSeG/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Tucker commented on 12/07/2015:

Based on ingredients on hand, omitted the eau de vie spritzed mint sprig, but substituted St. George Terroir gin to add some fir/forest essence.  Also substituted a few dashes of rhubarb bitters for the Zucca.  Fantastic holiday cocktail.

Mexican Tricycle

1 oz Mezcal, Del Maguey Vida
1 oz Cynar
2 oz Cider (to top)
1 sli Lime (as garnish)
Instructions

Build mezcal and Cynar in Collins glass. Fill with ice and top with cider. Garnish with lime wheel.

Notes

Bantam Wunderkind cider suggested.

History

Riff on Bicicletta (Campari, white wine, soda).

Yields Drink
Authenticity
Authentic recipe
Creator
Andrew Volk, Portland Hunt + Alpine Club, Portland, Maine (USA)
Source reference

http://punchdrink.com/recipes/mexican-tricycle

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Not a bad way to punch up some hard cider.
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La Florida Cocktail

2 oz Blended rum, Banks 5 Island
3⁄4 oz Lime juice
1⁄2 oz White Crème de Cacao, Marie Brizard
1⁄4 oz Sweet vermouth, Martini & Rossi
1 bsp Grenadine
Instructions

Shake, strain into a chilled coupe, lime wheel

Yields Drink
Year
1972
Authenticity
Authentic recipe
Creator
Jules Bergeron, Trader Vic's Bartenders Guide
Source reference

The PDT Cocktail Book, p. 158

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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Two Graves

1 1⁄2 oz Reposado Tequila
3⁄4 oz Amontillado Sherry
1⁄2 oz Dimmi
2 ds Orange bitters
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Red Head

2⁄3 oz Rye, James E. Pepper
2⁄3 oz Cognac
1⁄2 oz Sweet vermouth, Mancino Rosso Amaranto
1⁄3 oz Campari
1⁄3 oz Maraschino Liqueur, Luxardo
1⁄3 oz Averna
1 t Herbal liqueur, Green Chartreuse
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; coupette. Float or discard lemon twist as desired.

History

Started as a variant of the Red Hook.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Mathias Alsen, Brooms & Hatchets, Oslo, Norway
Source reference

http://www.gazregan.com/2015/01/101-best-new-cocktails/101-best-new-coc…

Curator rating
Not yet rated
Average rating
4.5 stars
(35 ratings)
From other users
  • Made with Bulleit and Dolin. All good stuff, nicely balanced.
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Pangolindo commented on 11/13/2018:

Very good with ramazotti,  dolin, and Chartreuse rinse 

Cara A commented on 11/13/2021:

Very nice - a complex balance of bitter & sweet; didn’t have Averna so I used Amer Boudreau.

drinkingandthinking commented on 2/16/2022:

Much better than a Red Hook - I used Cocchi di Torino which was a bit too dominant and sweet so next time I'll dial it back a bit.

flickerdart commented on 10/06/2023:

Made with Bulleit, Carpano Antica, Rosen Bitter, and Montenegro. Very good - though the long list of ingredients and the odd measurements are a bit of a hassle!

Aviation__1952 commented on 5/25/2024:

WOW !! I am definitely liking this one !! The more ingredients, the better !! Lots and Lots of room for slight variations of this and that and something else in order to bring subtle changes to the overall flavor signature to make happy the individual palate. Simple, complex, and so filled with opportunity !!

Mambo Italiano

1 oz Melon liqueur, Midori
2⁄3 oz Cynar
1⁄2 oz Orange juice
2 t Balsamic Vinegar
1 spl Lemon juice
5 lf Basil (plus one for garnish)
Instructions

Lightly crush basil and shake all ingredients, and then strain into a cocktail glass. Garnish with a basil leaf.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Source reference

https://barmagazine.wordpress.com/2011/11/01/made-in-japan-new-directio…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Drinkable but has a salad-dressing overtone.
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