Roman Holiday 2

8 lf Mint (leaves plus a sprig for garnish)
1⁄2 oz Simple syrup
1 oz Averna
1 oz Sweet vermouth (like Carpano Antica)
3⁄4 oz Lemon juice
1 sli Lemon (as garnish)
Instructions

Muddle mint and simple, add remaining ingredients and shake for 30 seconds. Strain into a rocks glass over fresh ice, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Mani Osteria & Bar, Ann Arbor, MI
Source reference

http://www.bonappetit.com/recipe/roman-holiday-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Linds2983 commented on 5/20/2015:

This is nice, if not a bit sweet.  I might cut the simple to 1/4 oz to test it.  

Clair de Lune

1 3⁄4 oz Gin, Martin Miller's
3⁄4 oz Sherry, Lustau Dry Amontillado
1⁄3 oz Licor 43
1 bsp Maraschino Liqueur, Luxardo
1 bsp Suze
3 ds Lime bitters, Scrappy's Lime
1 twst Lemon peel
Instructions

Stir lightly, strain into coupe, squeeze lemon peel into the glass over a lit match

Notes

I love it so much...

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Navy strength gin holds up well to the other flavors. Averna in place of Suze
  • Lots of great flavor. The sherry's a bit strong, so maybe tone down just a bit. Didn't have lime bitters
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  • Sun Stealer — Gin, Sweet vermouth, Crème de Cacao, Fernet Branca, Orange bitters, Lemon peel
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Champagne Pick-Me-Up

1 oz Cognac
1 1⁄2 oz Orange juice
2 ds Grenadine
3 oz Brut Champagne
Instructions

Mix all but Champage, strain, serve in Champagne flute or wine glass

History

Served at the Ritz Bar, Paris circa 1936

Yields Drink
Year
1936
Authenticity
Authentic recipe
Creator
The Ritz, Paris, France
Source reference

Essential Cocktail, Dale Degroff

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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The Pontchartrain

1 1⁄2 oz Bourbon
1 oz Tawny port (10 years)
1⁄2 oz Grenadine (Homemade)
1 bsp Lemon juice
2 ds Peychaud's Bitters
1 rinse Absinthe
Instructions

Stir ingredients for 2 minutes in ice, then strain into a coupe glass that has been pre rinsed in Absinthe.

Lemon twist. Coupe.

Notes

Use home-made grenadine if at all possible. Commercially available grenade tends to drown out the other flavours (probably use only 1/4 oz then)

Cocktail created by Giovanni Martinez in 2009 at The Buffalo Club, Santa Monica and is named after Lake Pontchartrain in New Orleans.

Picture of The Pontchartrain
Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Giovanni Martinez in 2009 at The Buffalo Club, Santa Monica
Source reference

http://thefussyone.com

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • falls between a Manhattan and a Sazerac, both favorite of mine.
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HallA commented on 11/08/2021:

This is a little triumph... the lemon juice balances wonderfully and is a great use for good homemade grenadine. Love it.

Tequila Sunrise - 1920s Original version

1 1⁄2 oz Blanco tequila
1 1⁄2 oz Lemon juice
1 oz Simple syrup
2 oz Club soda
1⁄2 oz Cassis
1⁄4 oz Grenadine
Instructions

Build the the tequila, lemon juice, simple syrup, and club soda in a highball glass; add the cassis and grenadine last for the sunrise effect

History

Purportedly a slight variation of the original version of this cocktail served at the Agua Caliente racetrack in Tijuana.

Yields Drink
Year
1920
Authenticity
Authentic recipe
Source reference

Dale DeGroff, The Essential Cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Tequila cassis combination is really good.
  • Light for summer sipping. Could also add club soda. Add pineapple juice for Florida Sunrise.
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  • Londoner in Peruvian Spring — Pisco, Gin, Soda water, Lemon juice, Strawberry, Orange blossom jam, Simple syrup
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California Gimlet

2 oz Gin
3⁄4 oz Lime juice
1 oz Simple syrup
Instructions

Shake and strain, garnish with lime wheel

Yields Drink
Authenticity
Authentic recipe
Source reference

Dale Degroff, Essential Cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Lot's of gimlet recipes on kindred, but I didn't see an unadorned version with fresh lime juice rather than cordial
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Confiant

2 oz Virgin Islands Rum, Pusser's
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Bigallet China-China
1⁄4 oz Bénédictine
1 ds Bitters, Angostura
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
(5 ratings)
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The Nocturnal

1 1⁄2 oz Bourbon, Knob Creek
3⁄4 oz Fernet Branca
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Triple sec, Cointreau
1 ds Bitters, Angostura
1 twst Orange peel
Instructions

Stir, strain, straight up, squeeze orange peel and drop into glass.

Notes

Quite complex, moderately sweet, well-balanced. I originally made this with Amaro Lazzaroni instead of Fernet, which works quite well, but I prefer the more dry and pungent qualities of the fernet. Also works well with rye instead of bourbon.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Joseph Palmer
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Scant 3/4 Fernet, 1/3 oz Maraschino. Good with KC SiB
  • Normally I'm not into the more complex, yet you won me over. Like everything Luxardo maraschino, I think this needs a bit less.
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Hunky Dory

2 oz Rye, Bulleit
3⁄4 oz Cynar
1⁄4 oz Braulio
1⁄4 oz Herbal liqueur, Abbaye de Lérins Liqueur Lerina Jaune
1 ds Bitters, Boker's
1 twst Lemon peel
Instructions

Stir on big rock. Add the garnish.

Notes

Yellow Chartreuse would work as a substitute for Abbaye de Lérins Liqueur Lerina Jaune.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Very good with yellow Chartreuse, but I'd recommend stirring/straining rather than building in the glass. Quite 'hot' until some dilution kicks in.
  • Substituted Benedictine for the herbal recommended as I've never heard of it ... and its certainly not in my bar.
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The Place of Weeping

2 1⁄2 oz Brandy (see note)
3⁄4 oz Sweet vermouth, Dolin
2 ds Bitters (See note)
1 ds Bitters, Angostura
1 rinse Islay Scotch, Octomore
Instructions

This is a Manhattan variation: stir the brandy, vermouth and bitters then strain into a chilled, Islay-rinsed cocktail glass.

Notes

I used a homemade bitter, the flavour of profile was based on the spices you'd use to make boerwors. You'll want something with clove, nutmeg, black pepper. For the brandy, use South African brandy. I used KWV 10 but found myself wishing for a 50:50 split of that and cheap Klipdrift.

History

A May 2015 MxMo entry. The name comes from a rather nasty run-in between the Afrikaners and Zulu.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Christopher Taylor
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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