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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  • All Jacked Up — Mezcal, Sweet vermouth, Apple brandy, Fernet Branca, Maraschino Liqueur
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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

Outside

1 1⁄2 oz Cognac VSOP
3⁄4 oz Orange liqueur, Pierre Ferrand Dry Curaçao
1⁄2 oz Lemon juice
1 bsp Rich demerara syrup 2:1
1⁄2 t Orange flower water
Instructions

Shake, double strain, chilled coupe, orange peel garnish

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • sidecar variant with orange flower water
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The Vicomte's Sidecar

2 oz Cognac, Pierre Ferrand 1840
1 oz Rose liqueur, Combier
1⁄2 oz Lemon juice
Instructions

Shake with ice, strain into a sugar-rimmed cocktail glass.

Notes

Named in honor of the Vicomte de Mauduit's rose brandy.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Canephoros
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Heaven, even better with a dash of rose water as garnish.
  • Inspired by the St Germain Sidecar. The rose and cognac flavors work together well, perhaps reminiscent of the Vicomte de Mauduit's rose petal brandy, as described by Charles Baker.
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C'est La Vie

1 1⁄2 oz Cognac, Louis Royer VSOP Force 53
3⁄4 oz Bigallet China-China
1⁄2 oz Rye, Jim Beam
1⁄4 oz Sherry, Lustau Pedro Ximenez
2 ds Bitters, Brooklyn Hemispherical Bitters Black Mission Fig
Instructions

Stir, strain, chilled coupe.

Notes

Entry for 3rd annual "Show Me The Proof" Louis Royer Force 53 competition.

Picture of C'est La Vie
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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sevyryelsdorn commented on 3/17/2019:

Is there a decent substitute for these bitters? I've seen these Fig bitters in a number of recipes, but they are persistently unavailable and the company seems like it may be defunct.

noksagt commented on 3/17/2019:

There are other commercial fig bitters that likely have a different spice profile, but would probably still work:

AZ Bitters Lab Figgy Pudding

Crude Sycophant (orange and fig)

Mister Bitters Fig and Cinnamon

Or you may DIY.

Vicomte de Mauduit's Cocktail

1 oz Gin, Boodles
1 oz Dry vermouth, Dolin
1 oz Rose liqueur, Combier
Instructions

Stir with ice, strain into a cocktail glass.

Notes

Can be garnished with a candied rose petal.

History

Described by Charles Baker, using the Vicomte de Mauduit's homemade rose brandy. Also widely known as the Vicomte's Cocktail.

Yields Drink
Year
1930s
Authenticity
Altered recipe
Creator
Georges de Mauduit de Kervern, Vicomte de Mauduit
Source reference

Charles Baker, Jigger Beaker &Glass (1939?)

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Altered to use a commercially available rose liqueur in place of the homemade rose brandy whose recipe is given in Baker's book.
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