Green Swizzle à la Dead Rabbit

2 1⁄2 oz Martinique Rum, Rhum JM Blanc
1⁄4 oz Anisette, Marie Brizard
1 oz Lime juice
3⁄4 oz Pistachio syrup
4 ds Absinthe, Pernod
3 ds Bay leaf (tincture)
1 oz Lime Soda water, DRY Wild Lime
2 spg Mint (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Swizzle in a mixing bowl with cracked ice and pour into a tall glass, topping with more ice. Serve with a straw, and garnish with a spent lime shell, mint sprigs, and nutmeg.

History

The historical recipe, via Wondrich, is a rum or gin swizzle turned green via wormwood bitters, replaced by absinthe here.

Yields Drink
Authenticity
Altered recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

The Dead Rabbit Drinks Manual pp. 91-93.

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Billy Dawson's Punch (Dead Rabbit)

1 1⁄2 oz Cognac, Louis Royer VSOP Force 53
1 oz Porter beer
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Rum, Banks 7
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Lemon juice
3⁄4 oz Lemon cordial (lemon sherbet)
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters (or Angostura)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain into a punch glass with one piece of cracked ice, garnish with freshly grated nutmeg.

History

As with many of McGarry's adapted drinks, with their elaborations and embellishments, "inspired by" is perhaps more accurate than "adapted from." But this one gets its inpsiration from William Terrrington's 1869 Cooling Cups and Dainty Drinks.

Yields Drink
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

The Dead Rabbit Drinks Manual, p. 87.

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Average rating
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  • Golden Gun — Blended rum, Añejo rum, Apricot liqueur, Bitters, Lime juice, Demerara syrup, Grapefruit juice
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Manuia

1 oz Barbados Rum, Plantation 5 Year
1 oz Cachaça, Cuca Fresca
3⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Orgeat
6 dr Pastis, Herbsaint (or absinthe)
1 ds Bitters, Angostura
Instructions

Shake, strain into a tiki mug or double old fashioned glass, fill with crushed ice, garnish lavishly with mint sprigs and optionally with flowers.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Fred Yarm, cocktail virgin/slut.
Source reference

http://cocktailvirgin.blogspot.com/2015/07/manuia.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Haitian Winter

3 oz Haitian Rum, Barbancourt 8
1 oz Walnut Liqueur, Koval
1⁄2 oz Fernet Vallet
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
3 dr Bitters, Scrappy's Cardamom
Instructions

Stir, strain, rocks or goblet with an ice sphere

Notes

Could garnish with a variety of things: try it out!

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Matt Demers
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • No.
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  • Vernis à Ongle — Haitian Rum, Bigallet China-China, Sweet vermouth, Star anise
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Shakespeare's Sister

1 1⁄2 oz Gin, Martin Miller's Westbourne Strength
1⁄2 oz Apricot eau-de-vie, Blume Marillen
1 oz Dry vermouth
2 ds Orange bitters
2 sli Cucumber (bruised and stirred)
1 twst Lemon peel (as garnish; expressed and inserted)
Instructions

Bruise, stir, strain, up, twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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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

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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
(11 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.

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