Blue Angel

1 oz Cognac
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Crème de Violette
1⁄4 oz Simple syrup
3⁄4 oz Lemon juice
1⁄2 oz Cream
Instructions

Shake, strain, up.

History

Original, from Playboy's Host & Bar Book (1971), was 1/2 oz. each blue curacao, parfait amour, brandy, lemon juice, and cream.

Yields Drink
Authenticity
Altered recipe
Creator
Tristan Willey, Long Island Bar, Brooklyn, New York (USA)
Source reference

http://punchdrink.com/recipes/blue-angel/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Mine turned out not blue in the slightest--really a murky light gray. Tastes good--Creamsicle-y-- but I think I'd prefer a well made Sidecar every time. — ★★★
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Craig E commented on 11/07/2024:

As explained in the Punch article linked in the Reference section, the name was taken from the early 70s drink. I assume with its common ingredients that that one's name riffed on the Aviation. (The Blue Angels are an expert aeronautic squad in the US Navy.) But call it what you'd like!

Darkness at Pegu

1 1⁄2 oz Gin
3⁄4 oz Orange liqueur, Solerno blood orange liqueur
3⁄4 oz PInk grapefruit juice
2 ds Bitters, Angostura
1 rinse Campari
Instructions

Shake all ingredients, aside from the rinse. Strain into a Campari-rinsed coupe.

Notes

I used Four Pillars, an Australian gin. Four Pillars is fairly soft and, as a result, lost the fight against the grapefruit juice and Solerno. My first suggestion in tinkering with this drink would be to sub in a more juniper-forward gin: maybe even as a split base.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Chris Taylor
Curator rating
Not yet rated
Average rating
Not yet rated
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Aviation__1952 commented on 12/08/2021:

I am a huge fan of Four Pillars gin. I would suggest trying this cocktail with Four Pillars Bloody Shiraz gin, and/or Rare Dry gin, and/or Olive Leaf gin.

South Slope

3⁄4 oz Gin, Beefeater
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Orange Curaçao, Marie Brizard
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, coupe, garnish

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Michael Madrusan, The Everleigh, Vitzroy, Australia
Source reference

PDT Cocktail Book p244. http://cocktailvirgin.blogspot.com/2012/03/south-slope.html

Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • A bit sweet and aperol heavy, but pretty good. Spouse says tastes much better than it smells (like cleaner - yikes). Would do it again. — ★★★★
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Paper Flower

1 1⁄2 oz Gin (Sunliquor)
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
1⁄2 oz Aromatized wine, Lillet Blanc
2 ds Bitters, Dandelion & Burdock (Dr Adam Elgebirab's)
1 rinse Herbal liqueur, Green Chartreuse (or Yellow Chartreuse)
Instructions

Rinse a chilled coupe with chartreuse, shake all ingredients with ice and strain into the glass.

Notes

Play with the amount of honey syrup, it seemed a little too sweet when paired with the yellow chartreuse rinse.

History

Trying to find the flavor of a memory.

Yields Drink
Authenticity
Your original creation
Creator
Katie Scheibner
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Made with backyard wildflower honey; really added to the overall flavor.
  • Made with Arbor Gin and fresh honey from a house hive. The result feels completely classic. Like something out Jerry Thomas' book. Simple but delicious!
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Zachary Pearson commented on 10/22/2015:

Katie,

Which of the Sun Liquor gins do you prefer here? Thanks,  Zachary

kscheibner commented on 10/29/2015:

Zachary,

Hedgetrimmer is my preference, though I haven't had a chance to experiment with Gun Club, yet.

Shawn C commented on 4/29/2024:

Curated to Dandelion & Burdock Bitters per the original ingredient note. Dr Adam Elmegirab's Aphrodite Bitters had been selected as a work around in the ingredient list from what I could see. Also had to change the Lillet to Lillet Blanc since the editor red flagged it as ambiguous. If either of these selections are incorrect, let me know so it can be fixed.

The Bittenbender

4 Raspberry
1 twst Lemon peel
1 twst Orange peel
2 oz Bourbon (Russell's Reserve 10-year)
3⁄4 oz Campari (Cacao nib infused)
3⁄4 oz Lemon juice
3⁄4 oz Ginger syrup
1 oz Brut Champagne
Instructions

Muddle raspberries, twists, lemon in shaker. Add rest of ingredients except champagne. Shake, pour, top with champagne. Garnish with lemon wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Jillian Vose, Death and Co., New York, 2013
Source reference

Death & Co, Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Chelsea Dove

2 oz Gin, Tanqueray
2 2⁄3 oz Pineapple juice
1 3⁄8 oz Soda water
1⁄2 oz Lemon cordial (lemon sherbet)
4 ds Bitters, Dr Adam Elmegirab’s Teapot Bitters
1 pn Salt (vanilla salt)
2 lf Pineapple (as garnish)
Instructions

Build in a highball glass over ice, stir lightly to integrate, garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Adam Elmegirab
Source reference

http://on.fb.me/1LoLlG6

Curator rating
Not yet rated
Average rating
Not yet rated
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Attaboy Cocktail

1 oz Gin
1 oz Cuban rum
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
Instructions

Shake (or stir), strain, up.

Notes

Unrelated to the Atta Boy from the Savoy Cocktail Book, a dry Martini colored with grenadine.

Yields Drink
Year
1928
Authenticity
Authentic recipe
Source reference

Here's How! (New & Revised Edition) by Judge Jr., p. 61

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Atabey

1 oz Cuban rum, Havana Club 3 (or young Puerto Rican rum, e.g. Caliche)
1 oz Gin, St. George Terroir
1⁄2 oz Curaçao
3⁄4 oz Lemon juice
1⁄2 oz Thyme syrup
Instructions

Shake, strain, rocks.

History

An adaptation of the Attaboy (1928) from Judge Jr., a mix of clear Cuban rum, dry gin, Cointreau, and lemon juice. Named for the supreme goddess of the Taínos.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Riffed on this with Fords, Flor de Cana 4, PFDC, and spruce syrup. The orange liqueur is strong (I imagine the fir fights back against it in the original spec).
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The Grapefruit Never Lies

1 1⁄2 oz Rye
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Citron Sauvage
2 ds Bitters, Angostura (or similar)
1 ds Grapefruit bitters
1 twst Grapefruit peel (Garnish)
Instructions

Stir, strain, up or rocks. Twist & drop in.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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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

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