Cactus & Thistle

2 oz Tequila, Partida Reposado
1⁄2 oz Cynar
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
1 ds Bitters, Regans' orange bitters
1 ds Bitters, Angostura
1 wdg Lemon (as garnish)
Instructions

Stir, strain, straight up, coupe, garnish

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
C Lewis
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Solid stirred offering.
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Berlin Wall

2 oz Tequila, Partida Reposado (or Espolon)
3⁄4 oz Lime juice
3⁄4 oz Falernum, Velvet Falernum
3 ds Orange bitters, Angostura Orange
1 twst Orange peel (garnish)
Instructions

Shake it hard and double strain. Serve up in a coupe with an orange peel.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
David McCarus, FIG, Charleston, SC
Source reference

http://www.esquire.com/food-drink/drinks/recipes/a19293/berlin-wall-coc…

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Liked better with lemon
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Bitter Suicide

1 1⁄2 oz Bourbon, Elijah Craig
1⁄2 oz CioCiaro
1⁄2 oz Bigallet China-China
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1⁄4 oz Fernet Branca
2 ds Bitters
Instructions

Stir, rock, garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Bitter Chocolatier — Rye, Campari, Amaro, Sweet vermouth, Crème de Cacao, Bitters, Orange peel
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Dan commented on 4/16/2015:

I'd like to like this. Much too sweet as written for my taste. I increased the Bourbon to 2oz and cut the 1/2 amari to 1/4 oz. Probably should cut the Fernet to a dash. The bitters aren't specified, so I used Bokers. I found the result nice, but a bit orange-forward. I think I'd use either Brigallet or Cio Ciaro, but not both. Rye might help with the sugar balance. I think this is a fun drink, but it needs more development, IMO.

bitterhole commented on 4/24/2015:

Thanks for the feedback, Dan! I'm inclined to agree with you...this does need some tweaking. We just came up with it last week.

Joe Green

1 1⁄2 oz Bourbon
3⁄4 oz Cynar
3⁄4 oz Grappa
2 ds Peychaud's Bitters
Instructions

Stir, strain, straight up with lemon peel.

Notes

Heftier bourbons fare better. Lighter grappa calls for overproof bourbon. Optional garnish- olive but onion preferred.

History

For Don's Dad & his Giuseppe Verdi. Cin-cin!

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Maiden's Prayer

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

Shake with ice, strain into glass.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Harry Craddock, The Savoy Cocktail Book
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Nothing special, but decent.
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Kentucky Maid

2 oz Bourbon
1 oz Lime juice
3⁄4 oz Simple syrup
3 sli Cucumber
6 lf Mint
1 spg Mint (as garnish)
1 sli Cucumber (as garnish)
Instructions

Add all ingredient to shaker and muddle. Shake with ice, Strain into glass. Garnish

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Samuel Ross, East Side Co. Bar NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Double strained over rocks. Tasty as you'd imagine.
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Craig E commented on 10/06/2019:

Curated to add mint and a garnish which appear to be part of the authentic recipe. 

drinkingandthinking commented on 9/01/2023:

Had to fix by matching sugar to citrus. Still just average. French Maid is a much better cocktail.

Wicked Kiss

1 oz Rye, Rittenhouse 100
1 oz Apple brandy, Lairds Bonded
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Bénédictine
1 ds Bitters, Angostura
Instructions

Stir with ice, strain into glass.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co.
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Strong, spirit-first and interesting.
  • Subbed Strega for the Chartreuse. Nutty sweetness under a peppery high-ABV warmth.
  • 10/06/18 Interesting interaction between DOM and Chartreuse.
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Dale.Vestavia commented on 10/07/2018:

10/06/18 Excellent, the interaction between DOM and YChartreuse is interesting.

Lilywhacker

2 oz Apple brandy, Lairds Bonded
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Triple sec, Cointreau
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice, strain into glass.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co.
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Strong vanilla. Might try other base spirits.
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bostonwineguy commented on 3/25/2019:

Comes off a bit hot, as listed in the book. Added 1/4 oz rich simple and it balanced it a bit better. 

Biff Malibu commented on 1/07/2025:

The vermouth is a bit. . .off, here. Maybe Punt e Mes - or Dubbonet?

Fortune Cocktail

1 oz Applejack
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 ? Mint (Small handful)
4 oz Champagne (to top)
Instructions

Shake all ingredients except champagne with ice, strain into glass and top with champagne.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Michael Madrusan, Little Branch NYC
Source reference

Bartender's Choice smartphone app

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Zachary Pearson commented on 4/12/2015:

Curated this. Estimated the amount of Champagne you're going to need to top a standard glass. Anyone have an idea of what a 'small handful' of mint is? I'd lean toward a sprig of mint versus a handful, otherwise the drink is going to taste like mint and nothing else. Thanks,  Zachary

Fine & Dandy

1 1⁄2 oz Gin (Plymouth gin per Savoy)
1⁄2 oz Lemon juice
1 oz Triple sec, Cointreau
2 ds Bitters, Angostura
Instructions

Shake with ice, strain into glass.

Notes

Curator's note: This is an altered recipe that is substantially sweeter than the original. The Savoy recipe called for 1/2 Plymouth Gin, 1/4 Cointreau, 1/4 lemon juice, 1 dash Angostura bitters.

Yields Drink
Year
1930
Authenticity
Altered recipe
Creator
Harry Craddock, The Savoy Cocktail Book
Source reference

Bartender's Choice smartphone app

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Shawn C commented on 3/26/2025:

This recipe listed presently as "authentic" instead came from a Bartender's Choice phone app that altered the recipe. It isn't supposed to be 2 parts sweet to 1 part sour, but Difford's and others make similar alterations changing it into a sweet drink instead. Savoy's original calls for 1/4 each of Cointreau and lemon juice, 1/2 Plymouth Gin, and one dash of Angostura. The result is not sweet at all and tends toward dry astringency when first served, because the lemon acidity comes through strongly while ice cold, and the sugar is completely muted until the drink warms somewhat. (Might depend somewhat on how much oil is squeezed from the pith when juicing the lemon.)

Shawn C commented on 3/28/2025:

Edited to list as altered recipe with notes about the original.

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