Fourteen

2 oz Rye, Rittenhouse
1 oz Falernum
3⁄4 oz Lemon juice
2 ds Bitters, Angostura
1 oz Club soda (to top)
1 twst Lemon peel (as garnish)
1 Maraschino cherry (as garnish)
Instructions

Shake whiskey, falernum, juice, and bitters. Strain over fresh ice in a rocks glass. Top with soda and briefly stir. Garnish.

History

Made for MxMo XCVI http://mixologymonday.com/2015/04/07/mxmo-xcvi-april-20-2015-drink-of-s… as a crafty update of the Seven and Seven.

Picture of Fourteen
Craig Eliason
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Craig Eliason, St. Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • A new favorite! Very crisp, refreshing, and not overly sweet or sour. Used Wild Turkey 101 — ★★★★★
  • Nice. Bright, citrusy flavor without being too sour. Used 2oz soda .
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Mosquito Coast

2 oz Rum, Scarlet Ibis
1⁄4 oz Allspice Dram, St. Elizabeth
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1 wdg Lime
Instructions

Shake all the ingredients with ice, then strain into a coupe. Garnish with the lime wedge.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co., NYC
Source reference

Death & Co., p. 263

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • YUM
  • A tad sweet, but what it does, it does well. 4.5.
  • Made a variation of this that was quite good: 1 oz El Dorado 3 year, 1 oz Appleton Estate V/X, 3/4 oz. lime juice, 1/2 oz rich (2:1) simple syrup, 1/2 tsp all spice dram.
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Cock 'n Bull Special

3⁄4 oz Bourbon
3⁄4 oz Bénédictine
1⁄2 oz Cognac
1⁄4 oz Triple sec, Cointreau
2 ds Bitters, Angostura
Instructions

Build in glass with ice, stir.

Yields Drink
Authenticity
Authentic recipe
Creator
Cock 'n Bull Tavern, LA
Source reference

Bartender's Choice smartphone app

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Awesome, sweet, strong, serious
  • Orignal ratios too sweet. Used 1 oz RR SiB Rye, 3/4 oz Cognac, 1/2 oz Benedictine, 1/4 oz (scant) Cointreau
  • Way too sweet to me.
  • MUST TRY
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Casino

2 oz Old Tom Gin
2 ds Lemon juice
2 ds Maraschino Liqueur
2 ds Orange bitters
1 Cherry (as garnish)
Instructions

Shake with ice, strain into glass.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Harry Craddock
Source reference

The Savoy Cocktail Book

Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • MUST TRY
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sjdiaz21 commented on 5/14/2015:

There are a few different ratios used for this cocktail, but I believe the Savoy calls for 2 dashes (1/8 oz or so) each on the maraschino and lemon juice, not 3/4 oz.

spry commented on 3/23/2016:

Apparently the Savoy calls for Old Tom Gin,  with 1/4 oz lemon juice and 1/4 oz Maraschino and orange bitters.  Anyways that combination makes a fantastic drink!

Axiomatiq commented on 6/20/2016:

Do yourself a favor and drop the amount of maraschino to a scant 1/4 oz. Add a bar spoon of simple to sweeten it up slightly.

noksagt commented on 3/09/2018:

Craddock's formulation (which uses 2 oz of Old Tom gin, only 2 dashes of the remaining ingredients, and garnishes with a cherry) is delightful. My score is based on that formulation, rather than the version posted here.

Craig E commented on 3/09/2018:

Thanks for the comments; I've curated the recipe to reflect the Savoy formulation.

drinkingandthinking commented on 9/02/2022:

I found 2 dashes to be not enough lemon and luxardo. Several recipes call for 1/2 oz , but I found 1/4 oz each works pretty good.

Bourbon Smash

2 oz Bourbon
4 wdg Lemon
3⁄4 oz Simple syrup
1 ? Mint (Small handful)
2 ds Bitters, Angostura
Instructions

Muddle all ingredients in shaker, shake, strain into rocks glass with fresh ice. Top with club soda if necessary.

Yields Drink
Authenticity
Your original creation
Source reference

Bartender's Choice smartphone app

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Scotch variant is not nearly as good
  • 6/2/14 Prefer rye version.
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Battle of New Orleans

2 1⁄2 oz Bourbon
1⁄4 oz Simple syrup
1 ds Absinthe
2 ds Peychaud's Bitters
1 ds Orange bitters
Instructions

Stir with ice, strain into chilled glass.

Yields Drink
Year
1945
Authenticity
Authentic recipe
Creator
Crosby Gaige
Source reference

Crosby Gaige's Cocktail Guide

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Basically a spicy OF. Herbsaint works in place of absinthe.
  • 10/14/13
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Almond Blossom Crusta

1 1⁄2 oz Cognac
1⁄2 oz Gin
3⁄4 oz Lemon juice
3⁄4 oz Orgeat
Instructions

Shake with ice and strain into glass

Yields Drink
Year
1951
Authenticity
Authentic recipe
Creator
Charles H. Baker, Jr.
Source reference

The South American Gentlemen's Companion

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
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After All

1 1⁄2 oz Applejack
1⁄2 oz Lemon juice
1 oz Peach liqueur
Instructions

Shake with ice, strain into glass.

Yields Drink
Year
1927
Authenticity
Authentic recipe
Creator
Harry McElhone
Source reference

Cocktails and Barflies

Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
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Sin Eater

1 1⁄2 oz Apple brandy
3⁄4 oz Bianco Vermouth, Dolin
3⁄4 oz Lemon juice
3⁄4 oz Ginger syrup
2 ds Bitters (Sorel bitters)
1 oz Soda water
Instructions

Shake, strain over ice and soda in a Collins, serve with straw, garnish with apple mint and candied ginger.

Notes

Sorel bitters: 2 parts Angostura 2 parts 18.21 hibiscus bitters 1 part Sorel liqueur 1 part Bittermens tiki bitters.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Madiana

1 1⁄2 oz Martinique Rum, Clément VSOP
1⁄2 oz Fino sherry
3⁄4 oz Lemon juice
1⁄2 oz Cane syrup, Petite Canne (scant)
2 dr Orange flower water
1 twst Lemon peel (shaken)
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • not tried yet
  • Possibly the best use of orange flower water ever and my new favorite. I did one with spiced rum - like a spicy Caribbean creamsicle! Gonna try an absinthe rinse for some extra depth...
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