Wicked Kiss

1 oz Rye, Rittenhouse 100
1 oz Apple brandy, Lairds Bonded
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Bénédictine
1 ds Bitters, Angostura
Instructions

Stir with ice, strain into glass.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co.
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Strong, spirit-first and interesting.
  • Subbed Strega for the Chartreuse. Nutty sweetness under a peppery high-ABV warmth.
  • 10/06/18 Interesting interaction between DOM and Chartreuse.
Similar cocktails
Dale.Vestavia commented on 10/07/2018:

10/06/18 Excellent, the interaction between DOM and YChartreuse is interesting.

Lilywhacker

2 oz Apple brandy, Lairds Bonded
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Triple sec, Cointreau
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice, strain into glass.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co.
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Strong vanilla. Might try other base spirits.
Similar cocktails
bostonwineguy commented on 3/25/2019:

Comes off a bit hot, as listed in the book. Added 1/4 oz rich simple and it balanced it a bit better. 

Biff Malibu commented on 1/07/2025:

The vermouth is a bit. . .off, here. Maybe Punt e Mes - or Dubbonet?

Fortune Cocktail

1 oz Applejack
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 ? Mint (Small handful)
4 oz Champagne (to top)
Instructions

Shake all ingredients except champagne with ice, strain into glass and top with champagne.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Michael Madrusan, Little Branch NYC
Source reference

Bartender's Choice smartphone app

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Zachary Pearson commented on 4/12/2015:

Curated this. Estimated the amount of Champagne you're going to need to top a standard glass. Anyone have an idea of what a 'small handful' of mint is? I'd lean toward a sprig of mint versus a handful, otherwise the drink is going to taste like mint and nothing else. Thanks,  Zachary

Fine & Dandy

1 1⁄2 oz Gin (Plymouth gin per Savoy)
1⁄2 oz Lemon juice
1 oz Triple sec, Cointreau
2 ds Bitters, Angostura
Instructions

Shake with ice, strain into glass.

Notes

Curator's note: This is an altered recipe that is substantially sweeter than the original. The Savoy recipe called for 1/2 Plymouth Gin, 1/4 Cointreau, 1/4 lemon juice, 1 dash Angostura bitters.

Yields Drink
Year
1930
Authenticity
Altered recipe
Creator
Harry Craddock, The Savoy Cocktail Book
Source reference

Bartender's Choice smartphone app

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
Similar cocktails
Shawn C commented on 3/26/2025:

This recipe listed presently as "authentic" instead came from a Bartender's Choice phone app that altered the recipe. It isn't supposed to be 2 parts sweet to 1 part sour, but Difford's and others make similar alterations changing it into a sweet drink instead. Savoy's original calls for 1/4 each of Cointreau and lemon juice, 1/2 Plymouth Gin, and one dash of Angostura. The result is not sweet at all and tends toward dry astringency when first served, because the lemon acidity comes through strongly while ice cold, and the sugar is completely muted until the drink warms somewhat. (Might depend somewhat on how much oil is squeezed from the pith when juicing the lemon.)

Shawn C commented on 3/28/2025:

Edited to list as altered recipe with notes about the original.

Expat (Little Branch NYC)

2 oz Bourbon
3⁄4 oz Simple syrup
1 oz Lime juice
2 ds Bitters, Angostura
1 spg Mint
Instructions

Add mint and simple to shaker, muddle lightly. Add remaining ingredients, shake with ice, strain into glass.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Lauren Schell & Vito Dieterle, Little Branch NYC
Source reference

Bartender's Choice smartphone app

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • No mint!? Brown sugar syrup & hald lime Used lemonbitters too
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Fransos commented on 5/04/2016:

Bartenders Choice App recipe has "small handful mint" in the list of ingredients. Also wrong name on one of the creators. It's Schell, not Schekk. 

Zachary Pearson commented on 5/04/2016:

Fixed, thanks. For people who don't have the app, it would be nice if you'd quote the whole drink so I can transcribe it correctly. Thanks, Zachary

Fransos commented on 5/06/2016:

The way it's written now works very well. Essentially a Bourbon Southside with Ango :-) 

Bridgeport

1 1⁄2 oz Irish whiskey
1 1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Dry sherry
1⁄4 oz Cinnamon syrup
1 bsp Kirschwasser
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 ds Bitters, Boker's
Instructions

Stir with ice, strain, serve up. Flame an orange peel over top and garnish with same.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Me
Curator rating
Not yet rated
Average rating
Not yet rated
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Fish House Punch (Death & Co)

2 oz Club soda
1 oz Lemon juice
1 oz Cognac, Hine
1 oz Rum, Appleton Estate V/X
1⁄2 oz Peach liqueur, Massenez
4 cube Sugar
1 sli Peach (as garnish)
Instructions

Muddle sugar cubes with half club soda. Stir all ingredients with ice, strain and pour into glass with single large ice cube. Add remaining club soda, garnish with peach slices.

Yields Drink
Authenticity
Authentic recipe
Creator
Death & Co. ,
Source reference

Death & Co. Modern Classic Cocktails

Curator rating
4 stars
Average rating
4 stars
(14 ratings)
From other users
  • Did 2oz Perrier, 3/4 ea. of Pierre Ferrand cognac, Appleton estate reserve, Giffard crime de peche and lemon juice, with lemon slice and nutmeg garnish - based on Death & Co's Cocktail Codex — ★★★★
  • Subbed a mix of calvados and apricot liqueur for the peach, which really does lend a peachy flavor. — ★★★★
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  • The High Road — Scotch, Pear eau de vie, Soda water, Lemon juice, Simple syrup
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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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