Coney Island

2 oz Rye, Old Overholt
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Crème de Cacao, Marie Brizard
1 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
Instructions

Stir; strain; up; garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Frederic, Cocktail -Virgin- Slut.
Source reference

http://cocktailvirgin.blogspot.com/2011/10/coney-island.html

Curator rating
Not yet rated
Average rating
3.5 stars
(21 ratings)
From other users
  • Made with white crème de cacao, boozy and smooth, well balanced with old overholt — ★★★★
  • Bitter from the Punt E Mes works well with the sweet chocolate (even using a cheapo CdC). Probably even better with a lower-proof rye than my Rittenhouse. — ★★★★
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French Cooler

1 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Aromatized wine, Lillet Blanc
1 1⁄2 oz Soda water
3⁄4 oz Pineapple juice
3⁄4 oz Lime juice
1 t Orgeat
Instructions

Shake all but soda water, strain, Collins glass with crushed ice. Garnish extravagantly with pineapple wedges, fruit and mint, or with just a simple orange twist and enjoy.

History

An herbaceous, yet approachable Tiki-esque cocktail.

Picture of French Cooler
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Quite a lot of Chartreuse. Served mine with a little umbrella.
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Girly-O

2 oz Gin
3⁄4 oz Dry vermouth
1⁄4 oz Cherry Liqueur, Cherry Heering
1 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; up; garnish.

Notes

Took my beloved Gilroy, dropped the lemon juice, and re-proportioned the rest into a sort-of martini.

History

Created for MxMo XCIV, February 2015

Picture of Girly-O
Craig Eliason
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Craig Eliason, St. Paul, Minnesota
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Violetta thyme

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1⁄2 oz Crème de Violette
1⁄2 oz Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura
3 spg Thyme
Instructions

Combine all ingredients in a shaker, shake and double strain into a coupe

Notes

Citrus and floral from St germain,lemon and thyme

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Dari Garcia
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Good call on too sweet - can dial down both St. Germain and Maraschino Liqueur Maybe muddle thyme to unlock flavor more
  • Very good but very sweet; may try to decrease one of the cordials next time as suggested by others
  • Gin- sweet, floral
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queenshaboo commented on 2/08/2017:

One of my favourite cocktails on this site. Halved the maraschino as it was plenty sweet already with the st germain. Subbed with plum bitters and sprig of lavender as I didn't have any thyme.

Pompelmo Sour

1 1⁄2 oz Gin, Dorothy Parker
1⁄2 oz Amaro Montenegro
3⁄4 oz Lemon juice
1⁄2 oz Grapefruit oleo-saccharum (See notes)
1 Egg white
2 ds Bitters, Angostura
1 twst Grapefruit peel (as garnish)
Instructions

Dry shake; shake; strain; up; garnish

Notes

For grapefruit oleo saccharum, remove outer peel of one large grapefruit and roughly chop. Add 2 c. sugar and let sit for one day. When citrus oils have infused into sugar, add 1.5 c. water and combine until dissolved.

Yields Drink
Authenticity
Authentic recipe
Creator
Sarah Boisjoli, Estela, New York City
Source reference

http://punchdrink.com/recipes/pompelmo-sour/

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Cross Town Traffic

1 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Tequila, El Jimador Reposado
1⁄2 oz Gin, Beefeater
3⁄4 oz Falernum (house recipe may sub b.g Reynolds or other brands)
1 oz Lemon juice (or 3/4, depending on preference)
1⁄4 oz Orange liqueur, Grand Marnier
2 ds Peychaud's Bitters
Instructions

Build in tin, shake and strain into chilled cocktail coupe.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Carlo Caroscio, Volt, Frederick, Maryland
Curator rating
Not yet rated
Average rating
4.5 stars
(37 ratings)
From other users
  • Used 3/4 oz lemon juice. Easy sipper; would likely appeal to a wide range of people. — ★★★★★
  • I think this would be better with fresh lemon juice (used bottled) and a different Falernum. Mine is Devil's Own. Not great. Got potential.
  • Wow. Crazy good and complex.
  • A large, boozy drink. Flexible so you can add more gin and/or tequila and/or rum to suit your taste. 0.75 oz lemon juice will suffice for most people.
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bvankammen commented on 12/17/2020:

I was excited about this drink, despite what I suspected was an editing mistake, the 1 1/4 oz. of lemon juice.  But I made it as directed.  While I concede that this could be a very good concept, it is indeed ruined by the excess of lemon.  It overpowers all other the flavors and is distractingly tart.  I hold out hope and would try again with 3/4 oz. of lemon juice, which is what my intuition said all along.

Zachary Pearson commented on 11/12/2021:

Curated this, after an email exchange with the OP. Reduced lemon to 1 oz, with a note that 3/4 would be fine depending on personal preference. Thanks, Zachary

MOJO1229 commented on 1/29/2023:

Ran out of Grand Marnier, but Cointreau proved to be satisfactory.

The Boston Patriot

3⁄4 oz Rye
3⁄4 oz Applejack, Lairds
1 oz Apple liqueur
1 bsp Cranberry liqueur
1 bsp Lime juice
Instructions

Shake well, serve up. No garnish.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Brain-duster

1 oz Rye
1 oz Absinthe
1 oz Sweet vermouth
1 ds Bitters, Angostura
Instructions

Stir, strain, up.

Notes

Kappeler's original drink in "Modern American Drinks" is 1 pony (=1 oz) absinthe, 1/2 pony Italian vermouth, 1/2 pony whiskey, 2 dashes gum syrup stirred, strained and filled with seltzer.

Yields Drink
Year
1895
Authenticity
Altered recipe
Creator
George Kappeler
Source reference

http://www.esquire.com/drinks/brain-duster-drink-recipe quoting Kappeler, "Modern American Drinks", pg. 23

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Brunelle

1 1⁄2 oz Lemon juice
1⁄2 oz Absinthe, St. George
1 1⁄2 t Sugar
Instructions

Shake all ingredients with ice. Strain into a chilled glass.

Notes

1 ounce of gin may be added to this, preferably something from St. George, like Botanivore.

Yields Drink
Year
1930
Authenticity
Altered recipe
Creator
Harry Craddock, the Savoy Hotel
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/absinthe/ , quoting the Savoy Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • I had it 1:2 lemon juice to absinthe - so a very different mix than the recommendation - loved it. Will try the "right" way later
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Millionaire

2 oz Rye
1⁄2 oz Orange liqueur, Grand Marnier
1 ds Grenadine
1⁄2 Egg white
Instructions

Hard shake, then strain into a cocktail glass.

Notes

The original Millionaire from Frank Meier at the Ritz is weird: 1 oz rye whiskey, 1 dash each grenadine and Pernod, 1/2 an egg white, shaken. This is David Wondrich's variation.

History

Created at London's top-shelf Ritz Hotel, sometime before 1925

Yields Drink
Year
1925
Authenticity
Altered recipe
Creator
Frank Meier
Source reference

http://www.esquire.com/drinks/millionaire-drink-recipe

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • A rare egg white cocktail without citrus.
  • How do you get half an egg white? Guess? Is there an easy oz measurement
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noksagt commented on 2/12/2017:

Replying to the undated/uncredited note from another user: you can either make two or eye-ball a half eggwhite or measure out a tablespoon (as a large egg white is about 1 oz).

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