The Hickory Cocktail

1 1⁄2 oz Sweet vermouth
1 1⁄2 oz Dry vermouth
1 t Amer Picon
1 twst Lemon peel (as garnish)
Instructions

Iced and strained to cocktail glass, then squeeze oil of piece of lemon therein.

Notes

Other versions sub orange & Peychauds bitters for Amer Picon.

History

Supposedly the creation of 'Old Hickory' and 7th President of the United States, Andrew Jackson.

Picture of The Hickory Cocktail
Copyright ©2015 by Dwight Grimm
Yields Drink
Year
1812-15
Authenticity
Authentic recipe
Creator
Andrew Jackson
Source reference

'Beverages de Luxe', book published 1914

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Average rating
3.5 stars
(9 ratings)
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The Club Cocktail (from the University Club of St. Louis)

1 1⁄2 oz Gin
1 oz Simple syrup
1 oz Lime juice
6 ds Peychaud's Bitters
Instructions

Put in mixing glass with fine ice and shake well. Strain into cocktail glass.

Notes

I used St. George's Botanivore gin with excellent results.

Picture of The Club Cocktail (from the University Club of St. Louis)
Copyright ©2015 by Dwight Grimm
Yields Drink
Authenticity
Authentic recipe
Creator
Thomas Joerder
Source reference

'Beverages de Luxe', book. Pub. 1914

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Trans-Europe Express

3⁄4 oz Speyside Scotch, Macallan 10
3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Peychaud's Bitters
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice and strain into a coupe glass rinsed with Green Chartreuse

Notes

Blended Scotch (eg Monkey Shoulder) works for a less assertive drink

Yields Drink
Authenticity
Authentic recipe
Creator
Beta Cocktails
Source reference

http://cocktailvirgin.blogspot.co.nz/2012/01/trans-europe-express.html

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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  • Grandmother's Tea — Cognac, Bianco Vermouth, Amaro, Strega, Orange cream citrate, Lemon peel, Orange peel
  • Alpine Fire — Applejack, Herbal liqueur, Sweet vermouth, Amaro Nonino, Islay Scotch, Orange bitters
  • Hello Brooklyn 2.0 — Rye, Dry vermouth, Amaro Montenegro, Herbal liqueur
  • Rosso Doré — Cognac, Rhum Agricole, Aromatized wine, Campari, Crème Yvette, Bitters, Meyer lemon zest
  • Romancing the Stone — Scotch, Cardamaro, Amaro, Herbal liqueur, Orange bitters, Grapefruit peel
Dan commented on 3/17/2015:

Very sweet as written. I added another part of dry vermouth, but even then it was too sweet. I would like to try this again as perhaps 2 oz spirit and a total of 1 oz sweet.

bitterhole commented on 12/28/2015:

I tweaked this by using a little less than 1/4 oz of green chartreuse in place of the yellow chartreuse and enjoyed the heck out of this drink. It's definitely for those who love bitter drinks with a whisper of smoke and herbs.

Griffith Park Swizzle

1 cube Sugar cube
6 lf Mint
2 oz Bourbon
1 oz Lime juice
1 oz Simple syrup
2 ds Absinthe, Kübler
3 ds Bitters, Angostura
3 ds Peychaud's Bitters
1 lf Mint (as garnish)
Instructions

Gently muddle sugar and mint in bourbon, lime, simple, and absinthe. Dump into a Collins and add crushed ice. Dash bitters on top and swizzle lightly. Top with more crushed ice and mint garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Sam Ross, Hinoki & the Bird, Los Angeles, CA (USA)
Source reference

http://www.winemag.com/Web-2015/7-Absinthe-Cocktails-That-Actually-Tast…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • To do
  • My favorite new swizzle, and it doesn't even have rum ;)
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Liam Neeson

2 oz Irish whiskey, Bushmill's
1⁄2 oz Islay Scotch, Ardbeg
1⁄2 oz Drambuie
3 ds Bitters, Angostura
1 spl Sweet vermouth
1 twst Lemon peel
1 spg Mint
Instructions

Shake and pour over ice into highball glass. Garnish with lemon twist and mint.

Notes

St. Patricks Day cocktail posted by Rob Theakston on Drinkhacker.com

Yields Drink
Authenticity
Unknown
Source reference

http://www.drinkhacker.com/2015/03/15/recipe-st-patricks-day-cocktails-…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • yet to try
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Amer Picon Cocktail

2 oz Amer Picon
1 oz Sweet vermouth
2 ds Orange Curaçao
Instructions

Fill mixing-glass with ice; stir well and strain into a cocktail-glass. Squeeze a piece of orange peel on top.

Notes

I used my own house-made Amer Picon, with Vya Sweet Vermouth and Pierre Ferrand Curacao with great results.

Picture of Amer Picon Cocktail
Copyright ©2015 by Dwight Grimm
Yields Drink
Year
1906
Authenticity
Unknown
Creator
Louis Muckensturm.
Source reference

Louis' Mixed Drinks, published 1906.

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Bitter orange flavors dominate. Best after dinner.
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MOJO1229 commented on 6/13/2016:

This is the ideal cocktail for those who like a sweet but not too sweet drink, and those who like a chocolate-like taste. I suspect that's about 80% of adult Americans. I used Amer Picon and one of my favorite top-shelf Italian vermouths, Contratto Rosso. This is a drink that deserves a top-shelf vermouth, whatever that brand may be. And it's definitely an after-dinner drink, one to be lingered over and enjoyed. Simple to make, and easy to enjoy!

Lost Lake

2 oz Jamaican rum, Appleton V/X
3⁄4 oz Passion fruit syrup, B.G. Reynolds
3⁄4 oz Lime juice
1⁄2 oz Pineapple juice
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Campari
Instructions

Combine ingredients in a cocktail shaker with ice. Shake vigorously for 10 seconds. Strain over crushed ice into a tiki mug or double old fashioned glass. Garnish tropically with pineapple leaves, an orchid, etc.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Paul McGee, Lost Lake, Chicago, IL
Source reference

http://www.chicagomag.com/dining-drinking/January-2015/lost-lake/

Curator rating
4 stars
Average rating
4.5 stars
(37 ratings)
From other users
  • Added 1 ds Burlesque bitters. Nice. Rated 4.0
  • Added 2 ds Brazilian bitters + 1/4oz Ancho Reyes — ★★★★★
  • I used Smith and Cross and the Liber and Co. passion fruit. This was a very nice tiki cocktail.
  • Closer to 4.5 for me. Very solid Tiki
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Steve L commented on 5/04/2017:

This is superb: top-shelf balance of sweet, sour, and bitter -- and plenty of oomph without being overbearing.  The passion-fruit, lime, and pineapple blend as harmoniously as the rum, maraschino, and Campari.  I used Smith & Cross for the rum and it was aces.

Viking's Cup

1⁄2 oz Aquavit, Krogstad (Gamle (barrel aged))
1⁄2 oz Applejack, Lairds (Bonded)
1 oz Gran Classico
1 oz Aromatized wine, Cocchi Vermouth di Torino
1 ds Bitters, Angostura
Instructions

Build in chilled mixing glass. Stir for about 15 seconds. Strain into chilled coupe. No garnish.

History

VOLT bar, 2015

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Carlo Caroscio, VOLT, Frederick, MD
Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Used 3/4 oz of each ingredient to decrease the sweetness a bit. Delicious. — ★★★★★
  • Good, but maybe dominated a bit by the Gran Classico
  • Sweet but complex. Very interesting and unique; haven't had another cocktail that tastes quite like it
  • Great flavor - a bit too sweet. Perhaps a less sweet amaro than Gran Classico? Or a mixture of GC and, say, Ramazotti?
  • Tasty. A little on the sweet side perhaps? Might want to find a less sweet aromatized wine next time.
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Mixin In Ansley commented on 9/18/2024:

Delicious if you like gran classico. The aquavit winks through on the finish.

Bye Bye Birdie

3⁄4 oz Pear Vodka, Grey Goose
3⁄4 oz Bénédictine
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lime juice
Instructions

Combine all ingredients and shake well.
Garnish with expressed lemon oils and lemon peel.

Notes

Play on The Last Word

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Jerehme, Walnut Creek, Ca
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • 1/4 oz on the Bénédictine
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seattlejon commented on 9/08/2015:

Good choice of flavors.  I'm skeptical when I see a recipe with equal amounts of each ingredient.  I tried this with 1 1/2 pear vodka and 1/2 of each other ingredient and liked it.  My suggestion:  Play with the proportions to suit your own taste.

seattlejon commented on 11/26/2016:

Very nice.  Heavy on Maraschino; recommend 1.25 pear vodka.

Walk This Way

2 oz Cream Sherry
1 oz Passion fruit puree
1⁄2 oz Hibiscus syrup
1⁄2 oz Lemon juice
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice, garnish with a mint sprig and a flower.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Gabriel Orta & Elad Zvi, Twenty Seven, Miami Beach, FL.
Source reference

http://punchdrink.com/recipes/walk-this-way/

Curator rating
Not yet rated
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