Sidney Cocktail

1 1⁄3 oz Rye
2⁄3 oz Herbal liqueur, Yellow Chartreuse
1⁄3 oz Dry vermouth
Instructions

Stir, strain, up.

Notes

The text only specifies "French Vermouth," which could also be the sweet blanc style. Up to you.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
"Jimmy," Ciro's.
Source reference

Cocktails by "Jimmy" late of Ciro's, p. 70, via Martin's Index.

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Boozy and a bit sweet. Maybe up the dry vermouth and decrease the Chartreuse.
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New Brunswick (1930)

2 oz Blended Scotch
3⁄4 oz Lemon juice
3⁄4 oz Maple syrup
Instructions

Shake, strain, up.

Notes

The original calls for 1 oz Scotch and 1/2 oz each of maple syrup and lemon juice.

Yields Drink
Year
1930
Authenticity
Altered recipe
Creator
"Jimmy," Ciro's.
Source reference

Cocktails by "Jimmy" late of Ciro's, David McKay Company, p. 57, via Martin's Index.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Puritan Cocktail

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Dry vermouth
1 t Herbal liqueur, Yellow Chartreuse
3 ds Orange bitters
Instructions

Stir, strain, up.

Yields Drink
Year
1900
Authenticity
Authentic recipe
Source reference

"The Cocktail Book: A Sideboard Manual for Gentlemen", published by L.C. Page & Co. in 1901, but copyright 1900.

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Lemon twist is essential here to balance out the Gin botanicals and Chartreuse sweetness
  • 2oz (60ml) gin .75oz (22.5ml) Yellow Chartreuse .5oz (15ml) Dry Vermouth 2 Dashes Feegans Orange Bitters Lemon Twist
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thiudans commented on 6/02/2019:

Alaska improved with dry vermouth, very nice. I've seen this on a menu with Dolin Blanc for Dry Vermouth, under the name "Vandelay Industries" which comes off a bit too sweet still.

Artur B commented on 5/07/2025:

Swapped Chartreuse for Strega and double it.

Shawn C commented on 5/08/2025:

Curated to correct name of original reference text, publisher, and year (1900 vs. 1926). Author not listed, but a 2009 recipe/discussion of the cocktail on Frederic Yarm's site indicates Fredrick L. Knowles was the author. I also corrected a substantial error in the recipe: rather than 1/2 barspoon of yellow Chartreuse it actually lists "one spoonful". Since modern bar spoon sizes vary and are often short or very short of a teaspoon, a half barspoon would be far too little, likely less than half the minimum correct recipe. I am listing this as 1 teaspoon. Teaspoonful and tablespoonful are listed many places in the book (primarily for sugar), "small spoonful" is listed once and "spoonful" alone is listed only in this cocktail--regrettably ambiguous. Tablespoon is unlikely as it would be more likely listed as "one-third" since ~two ounce cocktails were common. Also corrected ratio of gin to vermouth to 2:1, by upping vermouth to 3/4 oz.

Shawn C commented on 5/08/2025:

Tested the corrected recipe using Plymouth gin, Noilly Prat Original Dry (not extra-dry that is now the norm in the U.S. market), Yellow Chartreuse and Bitter Truth orange bitters. Balanced, yet complex for an otherwise drier cocktail. Herbal mint/alpine/juniper/anise along with bitter orange, and alcohol heat. Noilly original provides good white wine flavor and body underneath, and moderate wormwood bite to the finish.

Artur B commented on 11/08/2025:

1 2/3 oz gin, 1/2 oz dry vermouth, 1/3 ozx Yellow Chartreuse, 1-2 ds Orange bitter.

Gonzalez

2 oz Gin, Beefeater
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Bitter Truth Aromatic
Instructions

Stir, strain, up.

History

Phil Ward named this after Jess Gonzalez, D&C's first female bartender.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, NYC.
Source reference

Death & Co Cocktail Book.

Curator rating
4 stars
Average rating
3.5 stars
(12 ratings)
From other users
  • Made it with Beefeater 24; tweaked the ratios in some unknown manner.
  • Nice flavor profile but too similar to cherry cough syrup for most people in/before my generation
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Steel Hibiscus

1 oz Old Tom Gin, Ransom
3⁄4 oz Sorel liqueur
3⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup
1 twst Lime peel (lime wheel)
Instructions

Shake, strain over ice in a Collins, garnish with a lime wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Thea Sasseen, Herbsaint, NOLA.
Source reference

https://web.archive.org/web/20150205064314/http://jackfrombrooklyn.com/…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Heavier on the passion fruit than I'd like.
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Santa Rosa (Dear Irving)

1 oz Aromatized wine, Cocchi Americano Rosa
1 oz Pisco
1 oz Sorel liqueur
3 Brandied cherry, Luxardo (muddled)
1 ds Absinthe (aromatic spritz, as garnish)
Instructions

Muddle, shake, strain over crushed ice in a Collins, spritz, garnish with another Luxardo cherry and a mint sprig.

Notes

The recipe might be missing an ingredient: the directions call for shaking lime juice, but there's no quantity listed.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Dear Irving, NYC.
Source reference

https://web.archive.org/web/20150205065857/http://jackfrombrooklyn.com/…

Curator rating
Not yet rated
Average rating
Not yet rated
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Dark Magic

2 oz Jamaican rum, Coruba (dark)
1 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Brown sugar coffee syrup (2 parts sugar : 1 part strong coffee)
1⁄4 oz Passion fruit syrup, B.G. Reynolds
1⁄4 oz Vanilla syrup, B.G. Reynolds
1 ds Bitters
8 dr Pastis, Herbsaint
8 oz Ice
Instructions

Blend for 5 1-seconed pulses and pour unstrained into a 12-oz hurricane glass.

Notes

A riff on the Mai-Kai's Black Magic.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Colonel Tiki
Source reference

http://coloneltiki.com/?p=430

Curator rating
Not yet rated
Average rating
Not yet rated
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Arena y Sangre

1 1⁄2 oz Mezcal, Del Maguey Chichicapa
1 oz Orange juice
3⁄4 oz Visciolo
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Lemon juice
2 ds Orange bitters
1 twst Orange peel (flamed, as garnish)
Instructions

Shake, double strain, up, garnish.

Notes

Visciolo is a sour cherry dessert wine.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Fitzgerald, Beretta, San Francisco, CA.
Source reference

http://mixology.eu/drinks-en/the-blood-and-sand-cocktail/?lang=en

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Visciolo is an Italian sour cherry dessert wine
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P'al Don

2 oz Añejo tequila, Don Julio Añejo
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Honey syrup
2 ds Bitters, Angostura
1 twst Orange peel (expressed, as garnish)
Instructions

Stir, strain, DOF, large rock, express peel, garnish

Picture of P'al Don
Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Triborough

2 oz Rye, Wild Turkey 101
1⁄2 oz Kirschwasser, Clear Creek
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz CioCiaro
1 ds Bitters, Angostura
1 twst Orange peel
Instructions

Stir with ice, strain into a chilled rocks glass

Yields Drink
Authenticity
Unknown
Creator
Nate Dumas
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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lesliec commented on 1/16/2018:

Minor curation; changed 'PTD' to 'PDT' in the reference.

Shawn C commented on 1/10/2024:

I am quite fond of this one having made it several times with some cheap DeKuyper Kirschwasser in an old bottle I have. I usually don't care for Kirschwasser cocktails, but the flavor is just right here. I haven't even tried the better Kirschwasser in this one yet.

bkemp1984 commented on 3/31/2024:

Did not like very much at all with New Liberty's American Picon instead of CioCiaro, which I've never had. Next time split that 1.2 of CiaCiaro into 1/3 American Picon, 1/3 PF curacao, and 1/3 Seville orange bitters. Liked much better, even if it's probably pretty different than the recipe.

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