Plantation Daze

1 oz Cognac
1 oz Galliano
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

Notes

Sort of a vanilla and anise Sidecar, notable both for its unusual ingredients in a tropical setting and for its early use of Galliano.

Yields Drink
Year
1954
Authenticity
Authentic recipe
Creator
Lagoon Cocktail Terrace at the Coco Palms resort, Kauai.
Source reference

Jeff Berry, Beachbum Berry's Intoxica, p. 70.

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • As others have said, it's an anise forward side car. Float a star anise as garnish. Solid drink!
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Lani-Honi

1 1⁄2 oz Bénédictine
1 oz Puerto Rican Rum (light)
1⁄2 oz Lemon juice
Instructions

Shake, strain into a small goblet over crushed ice.

Notes

An unusual tiki-era punch with a liqueur base.

Yields Drink
Year
1962
Authenticity
Authentic recipe
Creator
as served aboard the Matson Line's SS Mariposa on its 42-day South Seas cruise.
Source reference

Jeff Berry & Annene Kaye, Beachbum Berry's Grog Log, p. 48.

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Used El Dorado 3 yr rum. Punches way above its weight in terms of simplicity/deliciousness ratio.
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Caribbean Punch

1 oz Puerto Rican Rum (gold)
1 oz Jamaican rum, Appleton Estate V/X
1 1⁄2 oz Sarsaparilla soda (or root beer)
1⁄2 oz Falernum
1⁄2 oz Simple syrup
1⁄2 oz Lime juice
1 ds Grenadine
3 ds Bitters, Angostura
6 dr Herbal liqueur, Pernod (or absinthe)
3 dr Almond syrup
8 oz Crushed ice
1 spg Mint (as garnish)
Instructions

Blend at high speed for 5 seconds or under, pour unstrained into something tall and add ice to top. Garnish.

Notes

Martin Doudoroff, in his Tiki+ app, speculates that the sarsaparilla may be a nod to the soda fountains of Don's youth. I think they may be inspired by the mauby (sometimes "mavi") tree bark-based sodas popular throughout the Caribbean, which share flavor notes in common with sarsaparillas and root beers.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
Don the Beachcomber.
Source reference

Jeff Berry, Beachbum Berry's Sippin' Safari, p. 36.

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • 6/13/20: Made as written except omitted grenadine (didn't have) and simple syrup (sweet enough without). Quite tasty. Might increase lime to 0.75 oz and/or reduce root beer to 1 oz.
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DrunkLab commented on 1/23/2015:

KC still won't let me input "almond extract" as an ingredient--it automatically adds "syrup" after I type "almond."

Lady in Blue

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
2 dr Orange flower water
1⁄4 oz Crème de Violette
1 bsp Blue Curaçao (as float)
Instructions

Shake everything except the curacao and double strain into a coupe, "float" curacao, which will sink to the bottom and layer.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Eron Plevon, The Oakroom, Seelbach Hotel, Louisville, KY
Source reference

http://liquor.com/recipes/the-lady-in-blue/#Xcsav3WBjhh6zS4x.97

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Zachary Pearson commented on 1/22/2015:

Curated this. To avoid copyright issues, rewrote the instructions and removed edible flower garnish (which was in the instructions, but not in the recipe). Removed the teaser that it's a White Lady variation - it's not. 

Thanks,

Zachary

Hope Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Cognac
1⁄2 oz Amaro Montenegro
1 t Mandarin orange liqueur, Mandarine Napoleon
1 ds Orange bitters
Instructions

Stir. Straight up. Cocktail glass. Add a mandarine (or orange) twist.

Notes

I prefer here standard-proof bourbon like Buffalo Trace, Cognac VS, Angostura orange bitters or Bitter Truth orange bitters. Feel free to try this with Rye whiskey or other grape brandy.

History

Just an outcome of my passion for mixing whiskey and amari. Please let me know if you find this cocktail similar to any another one.

Picture of Hope Cocktail
Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • try with rye — ★★
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Biff Malibu commented on 12/03/2024:

Increase orange liqueur to 0.25 oz, to round the edge off the bourbon.

Corpse King Reviver 71

1 oz Gin, Plymouth
1 oz Elderflower liqueur, St. Germain
1 oz Lemon juice
1 oz Aromatized wine, Lillet Rose
1 bsp Absinthe, St. George
Instructions

Shake, strain, straight up, coupe

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
C. Moran, Portland OR
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Western Sour

2 oz Bourbon, Buffalo Trace
1 oz White grapefruit juice
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Simple syrup
1⁄2 oz Lime juice
1 sli Lime (wheel, as garnish)
Instructions

Shake, strain, OF glass, large cube, garnish

Yields Drink
Year
1950's
Authenticity
Authentic recipe
Creator
Steve Crane's Kon-Tiki / Brian Johnson - Better Cocktails at Home
Source reference

Beachbum Berry Remixed

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • * Add a pinch of Cayenne pepper.
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Goanna commented on 5/02/2020:

20200502 I like it better than the first time. 3.

Bronx Key

1 1⁄2 oz Gin, St. George Terroir
1 1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1⁄4 oz Aromatized wine, Cocchi Americano
8 dr Bitters, Fee Brothers Grapefruit
1 Egg white
1 sli Lime (Optional)
Instructions

Dry shake, then shake with ice, strain into a coupe. Garnish with lime wheel.

Notes

My wife didn't like her Silver Bronx and I was out of orange juice. This is what I came up with.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Creole Cocktail

1 1⁄2 oz Whiskey
1 1⁄2 oz Sweet vermouth
2 ds Amer Picon (or Bigallet China-China)
2 ds Bénédictine
Instructions

Stir with ice, then serve up in a coupe. Garnish with an expressed lemon peel and discard.

Notes

Since Amer Picon is not available in the US, I substituted Bigallet China-China Amer - as close as I can get.

Yields Drink
Year
1916
Authenticity
Authentic recipe
Creator
Hugo Ensslin
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1917-Recipes-for-Mixed-Drink…

Curator rating
Not yet rated
Average rating
4.5 stars
(23 ratings)
From other users
  • Saveur and Imbibe suggest rye. Here's the Saveur version (Imbibe calls for Amer Picon): 1&1/2 rye 1&1/2 sweet vermouth, Punt e mes preferred 1/2 benedictine 1 dash ango lemon peel — ★★★★
  • Yet to try
  • Regraded as 4 stars based on 1.5 Ritt, 1 PeM, .5 Amer Boudreau, .25 Benedictine. Rich sip and enjoyable metallic cherry finish (the Estopinal ratios from Imbibe, without the chilled-but-no-ice performativity).
  • Made with Buffalo Trace and AP. Sweet, but balanced. 1 dash Bittermens Xocolatl improves.
  • Tried with rye and 3 dashes Angostura bitters.
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Ajvan commented on 11/30/2019:

Saveur and Imbibe both suggest rye, and I'd agree, to dry things out a little. Using Punt e mes as the vermouth also helps.

Zachary Pearson commented on 11/21/2020:

Curated this - as posted it was 2 Bourbon, 3/4 sweet vermouth, 1/4 each Amer Picon and Benedictine. Ensslin has it as an equal parts drink with 2 dashes each Amer Picon and Benedictine. I'd call 4 dashes about a barspoon. While Rye is probably the way to go here, I think the Benedictine probably has enough herbal accord to mimic rye if you want to use Bourbon. Thanks,  Zachary

Zachary Pearson commented on 11/22/2020:

So after curating this last night, I made one with Knob Creek Rye and CAF and homemade Amer Boudreau (which is rather strong). The measurements in that Ensslin book are all messed up. He sets a pony equal to a jigger where normally there's a half ounce difference between the two. Then, a jigger is 1/4 of a whiskey glass and a drink is 1/2 of a whiskey glass. I mean, come on man. So a drink is either 2 or 3 ounces depending on which way you interpret things. My read on the drink is that it's meant to be a "fancy" Manhattan, modified by the Amer Picon and Benedictine. But at a 3 ounce drink, the modifiers are hard to distinguish. My feeling is that either this really should be a 2 ounce drink rather than a 3 ounce one. And there should be barely enough modifier to tell they're there. My guess is 1 ounce of each and 1/8 oz (eyeballed into a 1/4 oz measure) of each modifier. Thanks (sorry for the long note),  Zachary

Ulysses Cocktail

1 1⁄2 oz Brandy
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Dry vermouth
Instructions

Stir, strain, up.

History

The original, listed as the Ulysees Cocktail [sic], calls for equal parts of the three ingredients.

Yields Drink
Year
1927
Authenticity
Altered recipe
Creator
Credited to Aasron Glemby, Shanghai.
Source reference

Harry McElhone, Wynn Holcomb & Arthur Moss. Barflies and Cocktails. Paris: Lecram Press. 1927. p. 59, via Martin's Index.

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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DrunkLab commented on 1/17/2015:

Nice flavors, but still a tad too sweet at these ratios. Bitters improve it admirably.

Dan commented on 1/17/2015:

That's the problem with many vintage cocktails -- they are simply formulated too sweet for today. The quality of our spirits doesn't require as much sugar may be one factor. I would think you could easily dial the cherry back to 1/2. It might let the cognac through a bit more. I need to try this.

Artur B commented on 12/24/2023:

1 1/2 Cognac VSOP
1/2 oz Luxardo Cherry Sangue Morlacco
1 oz Martini Extra Dry
Not bad, Cognac is on front.

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