Pendennis Sour

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Apricot eau-de-vie, Blume Marillen
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 dr Orange flower water
1⁄2 oz Egg white (optional)
Instructions

(Dry shake and) shake, strain, up.

Notes

A riff on the Pendennis Cocktail [sic]. Capillaire syrup, if you can make it or find it, can be substituted for the simple syrup and orange flower water combo.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Smart

1 1⁄2 oz Armagnac, Tariquet Bas Armagnac VS
1 oz Umeshu, Kamoizumi Ume Shu
1⁄2 oz Aperol
1 bsp Grapefruit juice
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

An inventive take on the pairing of Armagnac and plums.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Jeff Bell, PDT, NYC.
Source reference

http://www.forkandshaker.com/2014/08/jeff-bell-pdt/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Unique flavor combo unlike any of its ingredients. A little anemic - I added some Bittermen’s hopped grapefruit bitters to amp it up. A splash of St. Germain could kick this to greatness.
  • I used a relatively strong tasting umeshu and it kind of clobbered the brandy. I'll definitely do this again.
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Som Collins

2 oz Witbeer, Ommegang
1 1⁄2 oz Irish whiskey, Jameson
1⁄2 oz Drinking vinegar, PokPok Honey Som
1⁄2 oz Yuzu Sake, Ume no Yado Yuzu Shu
10 dr Bitters, Dutch's Colonial
1 lf Shiso (as garnish)
Instructions

Stir, strain into a Collins over ice, garnish.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Jeff Bell, PDT, NYC.
Source reference

http://www.forkandshaker.com/2014/08/jeff-bell-pdt/

Curator rating
Not yet rated
Average rating
Not yet rated
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Montego Bay

2 oz Blended rum, Banks 5 Island
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Honey syrup (1:1)
1⁄4 oz Allspice Dram
3 ds Absinthe bitters
1 lf Mint (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

Summit Sips notes that the house absinthe bitters can be approximated with 32 parts absinthe to 8 parts green Chartreuse, 1 part Angostura bitters, 1 part Peychaud's, and trace amounts of mint bitters.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Brandon Lockman, Red Star Tavern, Portland, OR.
Source reference

http://summitsips.com/2014/09/montego-bay/

Curator rating
Not yet rated
Average rating
Not yet rated
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The Killing Floor

1 1⁄2 oz Rye, James E. Pepper
1⁄2 oz Bigallet China-China
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Bonal Gentiane Quina
1 twst Orange peel (as garnish)
Instructions

Stir, strain, neat, twist.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Sean Maher, Barrel House American Bar, Beverly, MA.
Source reference

http://cocktailvirgin.blogspot.com/2014/09/the-killing-floor.html

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • On ice
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Dan commented on 9/06/2014:

Superb. Made with Punt e Mes. I added 1/2 oz dry vermouth to re-balance the sugar.

Very good, similar to a traditional Liberal cocktail, but with a slightly darker/more bitter backbone. Made with spec'ed ingredients except for using Rittenhouse 100 Rye. The Bigallet/Cocchi di Torino/Bonal trio creates a good flavor balance of dark cacao, semi-bitter orange, along with red grape/wine. With the rye there is some pepper/heat up front that ably counters the initial sweetness. Rich clear brown/amber hue.

Banana Daq

1 1⁄2 oz Crème de Banane, Giffard
1 oz Jamaican rum
3⁄4 oz Lemon juice
1⁄2 t Cinnamon syrup
10 dr Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, up, garnish extravagantly.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Surprisingly like a "normal" daq. This has more Crème de Banane than any other cocktail I've found and I still don't think it's that strongly flavored of bananas.
  • Need to try
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Juice of a Few Flowers

1 oz Gin
1 oz Orange juice
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
Instructions

Shake and strain into a goblet with a rim moistened with lemon juice and dipped in coarse sugar.

YieldsDrink
Year
1920s
Authenticity
Authentic recipe
Creator
Gerald Murphy
Source reference

http://www.gastronomica.org/the-juice-few-flowers-gerald-sara-murphys-l…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Like a bouquet
  • Juicy and light, as you'd expect. Would make a good brunch cocktail. The rum and falernum version For A Few Flowers More is an even better complement or sub. — ★★★★★
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Thanks. I've been reading a lot about this era and the Murphys in particular are full of great anecdotes and recipes (plus I adore Murphy's painting "Cocktail," which is my photo on this site).

I like his paintings too--in fact I saw and enjoyed the exhibition mentioned in the link. I'm an art historian and I've actually done a fair amount of archival research on artists of that exact era, but never picked up a cocktail recipe before!

Honey-Lavender Gimlet

2 oz Gin, Finger Lakes Distilling (Seneca Drums Gin)
1 oz Lime juice
1⁄2 oz Lavender syrup
1⁄4 oz Honey syrup
Instructions

Add all ingredients to a shaker and shake well with cracked ice. Strain into a chilled coupe glass and garnish with a sprig of lavender.

Picture of Honey-Lavender Gimlet
©2014 Brian Cody
YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • For Beca
  • Will try
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La Vida Naranja

1 1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 oz Meyer lemon juice
3⁄4 oz Simple syrup
2 ds Orange bitters
Instructions

Build over ice, shake, double strain

YieldsDrink
Authenticity
Authentic recipe
Creator
Danny Valdez, Cure, New Orleans, Louisiana
Source reference

The American Cocktail (Imbibe Magazine)

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Come Dancing!

3⁄4 oz Gin, St. George Terroir
3⁄4 oz Amontillado Sherry
3⁄4 oz Bianco Vermouth, Dolin
3⁄4 oz Grapefruit juice
3 ds Bitters, Fee Brothers Whiskey Barrel Aged (as garnish)
Instructions

Swizzle over crushed ice in a Collins, topping with more crushed ice and dashes of bitters.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Matt Schrage for Central Kitchen, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2014/09/come-dancing.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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