Windy City Lights

1 1⁄2 oz Rye, Old Overholt
3⁄4 oz Aperol
1⁄4 oz Cynar
1⁄4 oz Herbal liqueur, Jeppson's Malort
2 ds Bitters, Fee Brothers Orange
Instructions

Mix in a chilled mixing glass over ice. Strain into chilled cocktail glass and garnish with an orange peel.

Notes

A light, sweet orange and a bitter background that both play well with the Rye.

History

The name comes from that orange glow of Chicago's sodium vapor lights.

Picture of Windy City Lights
Yields Drink
Authenticity
Your original creation
Creator
Ian Cochran
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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El Obsequio

2 oz Cuban rum, Havana Club 3
1 oz Lime juice
2⁄3 oz Simple syrup (Mimosa flower infused, see note)
1⁄2 oz Aromatized wine, Cocchi Americano
Instructions

Shake over ice all the ingredients and strain into a cocktail glass, garnish with a mimosa flower.

Notes

So here's something interesting. The mimosa flower in the picture is actually an acacia flower (Cassie in French). Acacia's aroma comes mainly from heliotropin (piperonal) which is now banned from perfume usage, but is prevalent in Guerlain's Apres l'Ondee. The aroma is somewhere between almond, iris and baby powder.

Yields Drink
Authenticity
Authentic recipe
Creator
Humberto at Curfew in Copenhagen, Denmark
Source reference

https://talesofthecocktail.com/recipes/el-obsequio

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Not yet rated
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Susie Drake

1 1⁄2 oz Gin
1⁄2 oz Framboise (eau de vie)
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1⁄4 oz Vanilla syrup
2 oz Rhubarb Soda water, DRY
Instructions

Shake, add soda to shaker, strain over ice in a tall glass, garnish with a raspberry skewered through a lemon wheel and a slice of candied ginger, serve with straw.

History

Named for the 'Florodora Girl' for whom the Florodora highball is, uh, named.

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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Spider

2 oz Gin, Tanqueray (green tea-infused)
1 oz Acqua di Cedro, Nardini
1 oz Lemon juice
1⁄2 oz Lemon cordial (lemon sherbet)
3 ds Absinthe, Pernod
3 ds Mace tincture
1 1⁄2 oz Soda water
1 pn Nutmeg (as garnish)
Instructions

Shake, add soda water to the shaken mixture, fine strain into a punch glass with one rock of cracked ice, garnish.

Notes

Green tea Tanqueray: infuse two bags of green tea in one 750ml bottle of Tanq for an hour and then remove.

History

Adapted very loosely from William Terrington's 1869 recipe, which calls for lemonade, gin, citronelle, and ice.

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

The Dead Rabbit Drinks Manual.

Curator rating
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Grapefruit And Smoke

3 oz Grapefruit juice
3 oz Mezcal
1 1⁄2 oz Aperol
3⁄4 oz Lime juice
Instructions

Ice, shake, strain, coupe/lowball (no ice).
Grapefruit twist garnish.
Optional salt rim.

Yields Drink
Authenticity
Authentic recipe
Creator
Malgosia Ip
Source reference

http://pairmag.com/cocktails/grapefruit-smoke-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(24 ratings)
From other users
  • Delicious. Lil margarita, alotta smoke and grapefruit. Great smokey/sweet combo. Is a salt rim crazy? I had a two by doing 1.33 (=2oz mezcal) and it was a bit too much drink (volume, not alcohol). Maybe only one.
  • Wow - like a smoky grapefruit margarita. Perfectly balanced. Maybe too smooth - easy to go overboard!
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No similar cocktails found.
brett kozinn commented on 2/01/2017:

8.25 ounces is a big drink...I halved it. Grapefruit and Aperol play real well with the mezcal (I used Vida). A saline solution could be fun to play with in this. I'd double strain next time.

Zachary Pearson commented on 2/02/2017:

It's meant to be two drinks, but there's a handy resizing tool in the corner... Thanks,  Zachary

marquisexb commented on 7/08/2020:

I added an ounce of simple syrup, which gives it a little more accessibility. The sweetness pairs well with the grapefruit, and the smokiness from the mezcal comes through.

drjones commented on 2/20/2023:

This is a less sugary less alcohol foreword Division Bell cocktail and both are delicious. I love finding this one because it uses grapefruit juice, and is a lighter drink for when I want something with more fruit juice as the sweetener.

Seven Sins

1 oz Rye
1 oz Applejack
3⁄4 oz Lemon juice
3⁄4 oz Grenadine
2 ds Bitters, Angostura
1 pn Cinnamon
Instructions

Shake with ice, strain into chilled glass, garnish with cinnamon.

Yields Drink
Authenticity
Authentic recipe
Creator
Food & Wine
Source reference

http://www.foodandwine.com/recipes/seven-sins-cocktail-cocktails-2011

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • I'll go a little easier on the grenadine next time.
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  • Heart-shaped Box — Cognac, Elderflower liqueur, Bitters, Lemon juice, Strawberry, Cinnamon syrup, Balsamic Vinegar
  • Complementhe — Rye, Bourbon, Crème de Menthe, Orange bitters, Strawberry, Lemon juice, Mint

American Beauty

3⁄4 oz Cognac
3⁄4 oz Dry vermouth
3⁄4 oz Orange juice
1⁄2 oz Ruby Port
2 ds Grenadine
1 ds Green Crème de Menthe
Instructions

Combine all ingredients except the port, shake with ice, strain. Garnish with a rose petal.

Notes

Recipe is written as published; I prefer to use Tawny Port though the drink loses some of its red color

History

In The Savoy, this is a 1/4 part drink: OJ, Grenadine, French Vermouth, Brandy, with a dash of creme de menthe and a "little port wine" to top.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
The Savoy Hotel
Source reference

Essential Cocktail, Dale DeGroff, The Savoy Cocktail Book, pg 20

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Zachary Pearson commented on 10/13/2015:

Curated this slightly - This appears in Embury and in the Savoy. It has the feel of a Prohibition-era drink: sweet, with a lot of orange juice. I can't wrap my brain around OJ, and Port and creme de menthe...  Thanks,  Zachary

jwvlahos commented on 10/21/2015:

It is a bit sweet as written but using just squeezed fresh OJ, homemade grendadine and tawny port moderates the sweetness to a good degree.

D'Artagnan

1 1⁄2 oz Armagnac
3⁄4 oz Madeira, Blandy's Malmsey 5 Year
3⁄4 oz Lime juice
1⁄2 oz Maple syrup
1 ds Bitters (optional)
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
5 stars
Average rating
4.5 stars
(4 ratings)
From other users
  • Made with VSOP cognac, rainwater madeira, Angostura. Grape, maple, and lime marry better than I would have expected. Accessible sweet sour with sophistication.
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Sagebrush

1 1⁄2 oz Bourbon
3⁄4 oz Amaro Nonino
1⁄2 oz Orange liqueur, Grand Marnier
1⁄4 oz Allspice Dram, St. Elizabeth
2 ds Orange bitters
1 lf Sage
Instructions

Stir with ice and strain into a chilled coupe. Garnish with the sage leaf.

History

Created by Chris Ekas to be paired with a dinner special (Duck Confit with spiced orange marmalade over pumpkin seed pesto root vegetable stew) at Casper Fry.

Yields Drink
Year
2015
Authenticity
Unknown
Creator
Chris Ekas
Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
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Yvonne's Toronto

1 1⁄4 oz Calvados
1 oz Genever, Old Simon
1⁄2 oz Santa Maria al Monte
1⁄4 oz Demerara syrup
2 ds Bitters, Angostura
1 pn Nutmeg (as garnish)
Instructions

Stir, strain, one big rock, garnish.

Notes

I suppose this is closer to a Toronto Cocktail than most things on Earth.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Yvonne's, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2015/10/yvonnes-toronto.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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