Dire Wolf

2 oz Rye, Redemption
1 oz CioCiaro
1⁄4 oz Ginger liqueur, Domaine de Canton
3 ds Bitters, Dutch's Spirits Boomtown
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice and strain into cocktail (coupe) glass

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Very good.
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Shawn C commented on 4/06/2023:

I subbed green Izarra for the Boomtown bitters which I did not have. (The Izarra used has some minty/wintergreen flavor.) 3.5+/4, so rating it a 4. This a boozy yet complex cocktail, with a variety of mint, cola, clove, ginger, rye, and cacao flavors (among others) all competing for attention at the same time. Nothing boring about it.

Brown Cat

1 oz Mezcal, Del Maguey Vida
3⁄4 oz Gin, Uncle Val's Botanical
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Amontillado Sherry, Lustau
2 Grapefruit peel
1 t Simple syrup
Instructions

Muddle one grapefruit peel with the simple in a mixing glass. Add the liquors and ice. Stir. Strain into a chilled coupe. Garnish with the other grapefruit peel.

Notes

This is obviously a riff on Nicholas Jarrett's Black Cat.

History

We were coming up with the drink menu for my daughter's wedding and wanted to get get as close as we could to a Black Cat using just one gin.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Bo Kopynec, MD
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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East Side Cocktail

2 oz Gin
1 oz Lime juice
3⁄4 oz Simple syrup
3 sli Cucumber
3 lf Mint
Instructions

Add all ingredients, muddle then shake with ice, Strain into glass.

Notes

Southside variant with cucumber.

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
5 stars
(14 ratings)
From other users
  • Add more mint, less lime — ★★★★★
  • Used 2.25 oz Fords gin, 0.75 oz lime juice, and 0.50 oz simple syrup with the cucumber slices and mint. Full of flavor and great in the evening and on hot days. Rate 5.0 (because I can't rate 4.5).
  • Very tasty, though if you've got the rosewater, salt, and agnostura, it's worth upgrading it to the Romeo & Juliet Cocktail
  • Gin is great with cukes and lime. Why not together? Truly excellent summer libation. Not too sweet!
  • I top it off with a couple of ounces of soda water and it's a lovely light summer drink.
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Zachary Pearson commented on 6/30/2018:

A user has pointed out that this drink is pretty similar to the Victorian Gentleman's Gimlet, which was created and posted long before this was. Unless people object, I'm going to merge this in a couple of days - each has about 20 users.  Thanks,  Zachary

noksagt commented on 7/01/2018:

Merging is a good idea.

"Eastside" (one word) seems to be a more popular name and may predate that German gimlet. The "Eastside Cocktail" appears in Imbibe dated 2009 and "Eastside Gimlet" in Diffords, where it is claimed this was a 2004 long drink by George Delgado (Libation, NYC) before the up version was popularized by Christy Pope at Milk&Honey. Punch and others haveb obvious riffs on this (with gin and cucumber) called things like "There is no Eastside".

 

Craig E commented on 7/01/2018:

Agreed, my sense is the "Eastside" name is prior and more widely recognized.

Resolute Cocktail

1 3⁄4 oz Gin
1 oz Apricot liqueur
1⁄2 oz Lemon juice
Instructions

Shake with ice, strain into glass

Yields Drink
Authenticity
Authentic recipe
Creator
Difford's Guide
Source reference

http://www.diffordsguide.com/cocktails/recipe/1670/resolute

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Oubliette

1 1⁄2 oz Dry vermouth
1 1⁄2 oz Dry sherry
1 bsp Kummel
1 ds Bitters
1 rinse Absinthe
1 twst Lemon peel (expressed and discarded)
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
3.5 stars
(4 ratings)
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Chee Hoo Fizz

1 1⁄2 oz Cognac, Pierre Ferrand Ambre
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Falernum, Velvet Falernum
4 ds Peychaud's Bitters
1 Egg white
1 twst Lime peel (wide; as garnish)
Instructions

Dry shake; shake; strain into highball; top with soda and use extra soda to rinse the shaker, straining again into glass for more foam. Garnish with wide swath of lime zest.

Yields Drink
Authenticity
Authentic recipe
Creator
Randy Wong
Source reference

http://cocktailvirgin.blogspot.com/2010/04/chee-hoo-fizz.html

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Good shake, separation in the glass looks great!
  • Shake hard! — ★★★★
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El Tesoro de Jerez

2 oz Gin, Aviation
3⁄4 oz Sherry, Lustau East India Solera
1⁄2 oz Ginger liqueur, Domaine de Canton
Instructions

Stir with ice then strain into a chilled coupe, garnish with a lemon twist

Yields Drink
Authenticity
Authentic recipe
Creator
Euclides Lopez, Fall 2010
Source reference

PDT Cocktail App (cocktail is not in the book)

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
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Robbyfresh commented on 2/05/2025:

I was intrigued by the combination of ingredients, but have to say it seems a bit disjointed. Also, I don’t see this in my copy of the PDT book. Is it from one of Meehan’s other books?

Shawn C commented on 2/06/2025:

It isn't in my copy of the PDT either (although mine has a number of pages repeated several times elsewhere.) Hopefully someone can provide an actual reference for the drink. I came up empty.

Shawn C commented on 2/13/2025:

Thanks, I have curated to change the reference as being in the App, not the book.

Dead to Rights

1 oz Reposado Tequila
1 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1 t Allspice Dram
1 t Maraschino Liqueur
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, up, cherry.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(20 ratings)
From other users
  • Nice balance of flavors. Used subbed in anejo and used Pelton de la Muerte joven and homemade dram.
  • Decent
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HallA commented on 3/01/2022:

It's got a weird note I don't love. Something between the maraschino and allspice dram with the really vegetal reposado in the G4. Tastes good around that. Worth one more try with different reposado and luxardo maraschino.

Daiquiri No. 6

2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
1⁄4 oz Maraschino Liqueur
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Very very delicious. I altered the recipe but this is my favorite Daiquiri variation. Sub the Stiggin's with Plantation Dark and then cut the lime and simple a bit to fit in 0.5oz of my own tart pineapple cordial. — ★★★★
  • One of my favourite daiquiri variation so far, a lot of fruit flavors with a nice depth — ★★★★★
  • Really great upgrade to the standard daiquiri. The Stiggins' Fancy really shines here. Lovely depth and balance.
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Steve L commented on 5/20/2017:

I really like the way this upgrades the standard daiquiri. The Stiggin's Fancy really shines here -- lovely depth and perfect balance of sweet & sour.  

Brooklyn (Comstock Version)

2 oz Rye
3⁄4 oz Palo Cortado Sherry
1⁄4 oz Bonal Gentiane Quina
1⁄4 oz Maraschino Liqueur, Luxardo
1 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir with ice, strain, twist & garnish.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Jonny Raglin, Comstock Saloon, San Francisco
Source reference

http://www.cocktailchronicles.com/2010/12/08/6030-26-28-quinquina-bonal/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • I used an Amontillado and it was also delicious!
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Zachary Pearson commented on 7/22/2015:

Curated  this slightly. Changed "Sherry" (which is a broad category of many styles) to "Palo Cortado Sherry" as per the cited link. Thanks,  Zachary

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