Diamondback (Yellow)

2 oz Rye, Rittenhouse 100
1⁄2 oz Applejack, Lairds
1⁄2 oz Herbal liqueur, Yellow Chartreuse
Instructions

Stir, strain, Nick and Nora glass.

Notes

The Bottom's Up version is 1.5/.75/.75, but probably apple brandy versus applejack. See https://cold-glass.com/2015/03/07/the-diamondback-cocktail/

History

First published in Ted Saucier's "Bottom's Up" in 1951.

Yields Drink
Year
1951
Authenticity
Altered recipe
Creator
The Diamondback Lounge, Lord Baltimore Hotel
Source reference

Death & Company, pg 142

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • This is a very strong cocktail that has no business being this tasty. What is going on?
  • Strong but not harsh.
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Craig E commented on 2/19/2016:

I think this drink is meant to be stirred.

Zachary Pearson commented on 2/19/2016:

Curated this. Fixed the instructions - this is stirred. Added Notes, history, page number in the citation. Thanks,  Zachary

Apple Rye Punch

6 c Apple cider
25 oz Rye
20 ds Bitters, Urban Moonshine Maple Bitters
12 oz Hard cider
Instructions

Mix, add large ice pieces, serve over ice

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Kate Williams
Source reference

http://food52.com/recipes/14937-apple-rye-punch

Curator rating
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Average rating
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Silver Dart

2 oz Gin (Dillon's Rose)
3⁄4 oz Lemon juice
1⁄4 oz Maraschino Liqueur
1⁄4 oz Simple syrup
5 dr Rose water (Garnish (optional))
Instructions

Shake with ice and strain into coupe. Optional rose water garnish.

Notes

Aviation variation with rose essence instead of violet. Dillon's rose gin is dry gin distilled in Canada that is infused with rose hips and rose petals and then sweetened.

History

Named after first Canadian controlled powered flight.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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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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  • Urbano — Bourbon, Averna, Aperol, Peychaud's Bitters, Fennel bitters
  • John the Revelator — Bourbon, Suze, Amaro Montenegro, Orange bitters
  • Professional — Bourbon, Campari, Jamaican rum, Grapefruit peel

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

Curator rating
Not yet rated
Average rating
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  • Peg Leg — Rum, Grapefruit bitters, Lime juice, Simple syrup, Demerara syrup, Grapefruit peel
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  • Tiki or Not Tiki — Rum, Aromatized wine, Bitters, Lime juice, Elderflower cordial, Grapefruit juice, Orange juice, Agave syrup
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree

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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  • Wrongo Starr — Gin, Green Crème de Menthe, Aztec Chocolate bitters, Citron liqueur, Orange juice, Sherry vinegar
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  • No Ka Oi — Gin, Passion fruit puree, Lime juice, Honey syrup, Egg white, Thai Basil
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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
Not yet rated
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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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  • Billionaire — Bourbon, Absinthe bitters, Lemon juice, Simple syrup, Grenadine, Lemon
  • 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.

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