Across 110th Street

2 oz Añejo rum (like Brugal)
1 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Falernum, Velvet Falernum
2 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
Instructions

Stir with ice, strain into a chilled cocktail glass, maraschino cherry garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jimmy at the James, New York City
Source reference

http://imbibemagazine.com/Across-110th-Street-recipe

Curator rating
Not yet rated
Average rating
4.5 stars
(31 ratings)
From other users
  • A fun, subtler variation on the Manhattan. I used brugal anejo and tippleman's double spiced falernum. Per the note I reduced falernum to 0.25 ts. I could really taste the wood aging in this drink though it wasn't assertive.
  • Made with Fair rum and Lustau sweet vermouth-really good — ★★★★★
  • Good, but might try with Demerara rum, or Punt e Mes instead of Carpano Antica. Or both. Something to give it bit more depth.
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  • President of Vice — Añejo rum, Bianco Vermouth, Dry apricot brandy, Curaçao, Amontillado Sherry, Peychaud's Bitters, Orange bitters, Orange flower syrup, Orange peel
  • East Harlem — Añejo rum, Sweet vermouth, Apricot liqueur, Curaçao, Bitters, Cherry
Cara A commented on 10/03/2021:

Wow, really tasty! Complex and rich. Used tart branded cherries to cut some of the sweetness.

Artur B commented on 8/25/2024:

Suddenly I was out of Falernum so used Benedictine instead. Still very good!

The Wall Street Journalist

1 3⁄4 oz Bourbon
3⁄4 oz Dry vermouth, Dolin
1⁄2 oz Amaro Montenegro
2 ds Peach bitters, Fee Brothers
Instructions

Stir with ice, strain into a cocktail glass, garnish with a sprig of mint

Yields Drink
Authenticity
Unknown
Source reference

Got it from the Wall Street Journal's "Manhattan Project" article.

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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Norm commented on 10/26/2014:

You're right. It was one of the drinks in the "5 of the Best Manhattan Variations" picture that you could glide over and it would brnig it up. A shame. Nice drink.

Dunhill

1 bsp Absinthe
1 oz Gin, Beefeater
1 oz Sherry, Lustau East India Solera
1 oz Dry vermouth, Dolin
1⁄4 oz Curaçao
1 twst Lemon peel (as garnish)
Instructions

Rinse a chilled rocks glass with absinthe. Stir remaining ingredients. Strain into prepared glass with fresh ice and garnish.

Notes

This take from Sherry by Talia Baiocchi, via Punch.

History

Early recipes were served up, and with an olive garnish instead.

Yields Drink
Year
<1925
Authenticity
Altered recipe
Creator
Hatchett's Bar, Piccadilly, London
Source reference

http://punchdrink.com/recipes/dunhill/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Really good. Definitely brings out the salinity and interesting notes from the Sherry. I'll be drinking this a lot.
  • not that great with cooking sherry!
  • Clean at the outset, then some interesting tastes emerge (including the saltiness of the sherry). Good drink when you want something different — ★★★★
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Shanty Town

1 oz Gin, Perry's Tot Navy Strength
6 oz Apple cider, Doc's Hard Apple Cider
Instructions

Build in order over ice cubes in a pilsner glass; serve with straw.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co., NYC.
Source reference

Death and Co. pg 160

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
From other users
  • Used home made cider. Approximate proportions of ingredients. The cider and gin alone taste better than the combination.
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Tom Bomb

1 1⁄2 oz Old Tom Gin, Ransom
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
1⁄4 oz Donn's Spices #2
1⁄4 oz Orgeat
1⁄4 oz Honey syrup (acacia honey)
Instructions

Shake, strain, up.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jillian Vose, Death & Co., NYC.
Source reference

Death and Co. pg 161

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Tiki style gin drink but too many syrups muddle the flavor.
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Occidental Cocktail

1 1⁄2 oz Jamaican rum, Appleton (or Pusser's)
3⁄4 oz Sherry, Lustau East India Solera
1 t Amaro Sibilla
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, rocks.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Not for everyone (most anyone?), but definitely for me.
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The Caribbean

1 1⁄4 oz Jamaican rum (dark)
1 oz Puerto Rican Rum (gold)
1 1⁄2 oz Cola, Coca Cola
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1⁄4 t Ginger syrup
1⁄8 t Pastis, Herbsaint (or Pernod; 6 drops)
1 ds Bitters, Angostura
4 oz Crushed ice
Instructions

Blend at high speed for five seconds, and pour into a tall glass, topping with ice.

Notes

Tikified Cuba Libre.

Yields Drink
Year
1960s
Authenticity
Authentic recipe
Creator
Kon-Tiki restaurant chain.
Source reference

Jeff Berry's Potions of the Caribbean

Curator rating
Not yet rated
Average rating
Not yet rated
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DrunkLab commented on 4/18/2015:

Surprisingly good, a layered and delicious punch in the best tiki tradition. I used Appleton VX (a darker Jamaican would have been more traditional) and Don Q Añejo, increased the lime to 3/4 oz, and omitted the simple.

Dr Pepper Drank

2 oz Rye, Pikesville
1 oz Averna
1⁄2 oz Limoncello
2 ds Bitters, Aztec Chocolate
Instructions

Stir with ice and strain into an old fashioned glass

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Shift to one drop of bitters.
  • Try
Similar cocktails
drinkingandthinking commented on 4/14/2025:

Upped to 1 oz homemade orangecello, 1 dash chocolate, 1 dash cardamom, collins, ice, top with soda and it's even more like the eponymous soft drink.

Rule Britannia

1 oz Gin, Martin Miller's Westbourne Strength
1 oz Gin, Fords
1 1⁄2 oz Cola, Coca Cola (Mexican Coke)
3⁄4 oz Lime juice
1⁄4 oz Falernum
1 t Ginger syrup
1 ds Bitters, Angostura
Instructions

Shake, strain over crushed ice.

Notes

Tikified gin and Coke, taking off from the Kon-Tiki's Caribbean (a Tikified Cuba Libre).

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • should work w/Rum as well
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Porto Rico Cocktail

1 3⁄4 oz Jamaican rum, Appleton
1⁄4 oz Jamaican rum, Smith & Cross
1 t Virgin Islands Rum, Cruzan Blackstrap
1 t Demerara syrup
1 ds Allspice Dram
2 ds Blackstrap Bitters, Bittercube (or aromatic bitters; plus another dashed onto the rock for aroma)
Instructions

Stir, strain, one big rock.

Notes

Despite the name, the original calls for 1 1/2 oz of Jamaican rum, 2-3 dashes molasses, and a dash of pimento dram, served up.

Yields Drink
Year
1908
Authenticity
Altered recipe
Source reference

Hon. William "Cocktail" Boothby, World Drinks and How To Mix Them.

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