Garden Party

1 1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
1⁄4 oz Simple syrup
2 1⁄2 oz Soda water
5 lf Mint (4-5)
1 spg Mint (as garnish)
Instructions

Lightly muddle mint in lime and syrup, add Chartreuse, shake with ice and strain over fresh ice, top with soda, garnish.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://imbibemagazine.com/Recipe-Garden-Party

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Average rating
3 stars
(1 rating)
From other users
  • A simple Chartreuse high ball. I like the Chartreuse Swizzle more.
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Comfortable Blend:

1 oz Gin, Beefeater
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Averna
1⁄2 oz Lime juice
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake well and serve over big ice cube

YieldsDrink
Authenticity
Unknown
Source reference

Black Cypress

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Average rating
4 stars
(18 ratings)
From other users
  • Very nice balance of citrus and herbal. — ★★★★
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  • Genepy Passion — Gin, Herbal liqueur, Cherry Liqueur, Lime juice, Passion fruit juice
  • My Dear, Rosemary — Gin, Aperol, Herbal liqueur, Lemon juice, Egg white, Simple syrup, Rosemary

Edgewood

1 1⁄2 oz Gin, Plymouth
1 oz Grapefruit juice
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Aromatized wine, Lillet Blanc
Instructions

Shake with ice and strain into a chilled coupe. Garnish with a pinch of kosher salt.

YieldsDrink
Authenticity
Authentic recipe
Creator
Greg Best, Atlanta, 2006
Source reference

PDT Cocktail Book

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Average rating
3 stars
(8 ratings)
From other users
  • Added a dash of orange bitters
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  • Bronx Bomber — Gin, Sweet vermouth, Dry vermouth, Orange juice, Lemon juice, Simple syrup, Orange peel
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Good balance; of the 3 ingredients you'd expect to be able to taste, you can taste them all equally.  But could use another layer of flavor: herbal or fizzy, maybe?

I feel like gin is the wrong alcohol for this. Also agree with another commenter that it lacks another layer or more depth. For a second drink, I swapped cachaca and added some bitters, and felt that was an improvement.

Kind of bland, low proof, modest alcohol content, dry. Better as it warms. Maybe 2.5 out of 5...but not a 3. The grapefruit juice adds some citrus acidity to the mild bitterness of the Punt e Mes and drier bitter of the Lillet. I am not sure what might improve it, but I might try 1/2 oz of Pamplemousse liqueur in place of the grapefruit juice, or go to 1/2 oz grapefruit juice. If sticking with Plymouth, the Navy Strength would at least give it some alcohol heat.

Port of Havana

3 oz White port
3⁄4 oz Lime juice
1⁄2 oz Vanilla syrup
1 ds Bitters, Angostura
1 ds Grapefruit bitters
1 sli Lime (as garnish)
Instructions

Chill a cocktail glass. Shake ingredients with ice, then double strain into glass. Garnish with a lime wheel.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Source reference

The Art of the Shim

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Not yet rated
Average rating
4 stars
(3 ratings)
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Curated - a dash of grapefruit bitters, not an ounce!

Pickett's Revenge

2 oz Rye, Bulleit
6 4⁄5 oz Ginger beer, Fever Tree (1 bottle)
1 spg Mint
Instructions

Spank mint and add to collins glass. Add 1-2 ice cubes and swirl around. Add rye, ginger beer. Top off with ice. Stir to mix

Notes

An alternative take to Pickett's Charge.

YieldsDrink
Authenticity
Altered recipe
Source reference

http://www.pickettbrothersbeverage.com/ginger-drink-recipes/

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Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • The mint's a nice addition.
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Romeo Sierra

2 oz Gin, Hendrick's
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Apricot liqueur, Rothman & Winter
1⁄2 oz Lemon juice
1 twst Lemon peel (garnish)
Instructions

Shake, double strain, cocktail glass, garnish with 1-2 strips of lemon peel.

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Ruby Tuesday

1 1⁄2 oz Rye
1 oz Bénédictine
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
5 Cherry (Fresh black cherries)
1 twst Lemon peel (As garnish)
Instructions

Muddle the cherries. Add remaining ingredients. Shake, double strain, straight up, garnish.

History

From Speakeasy: Classic Cocktails Reimagined From New York’s Employees Only Bar by Jason Kosmas and Dushan Zaric

YieldsDrink
Authenticity
Unknown
Source reference

http://imbibemagazine.com/Ruby-Tuesday-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Lady Midnight — Calvados, Sweet vermouth, Bénédictine, Herbal liqueur, Bitters, Cherry

J. Alfred Prufrock

1 1⁄2 oz Peach Shrub
1 1⁄2 oz Vodka
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Lime juice
3 oz Club soda
Instructions

Combine all ingredients except soda in a shaker with ice, shake, strain into an ice-filled collins glass, add soda and stir. Garnish with peach wedge.

Notes

Peach Shrub: Cut 2 pounds of ripe peaches (including skins) into 1 inch cubes, stir in 1 cup granulated sugar; muddle lightly. Refrigerate 24 hours to allow sugar to fully dissolve. Add 1 cup White Balsamic Vinegar. Refrigerate for 4 days, stirring occasionally. Strain through a fine sieve and discard solids. Yields approx 20 oz

YieldsDrink
Year
2014
Authenticity
Unknown
Creator
Lance Bridges, San Diego, CA
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Maybe a .5 oz of peach schnapps to finish drink. Awesome drink
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Plasmatic Mary

1 1⁄2 oz Vodka
1 1⁄2 oz Dry vermouth, Noilly Prat
4 dr Celery bitters, Fee Brothers
1⁄2 oz Genepy, Dolin Genepy des Alpes
6 oz Soda water
1 sli Green Onion
Instructions

Build in Collins Glass, over ice, add soda water last

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Robert Jones
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Clavo y Concha

1 1⁄2 oz Mezcal
3⁄4 oz Batavia Arrack
3⁄4 oz Lime juice
1⁄2 oz Triple sec, Cointreau
3 ds Hellfire Habanero Shrub, Bittermens
Instructions

Shake, strain, rocks

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Sub 0.25 oz Ancho Reyes for shrub. Add 0.3 oz simple syrup.
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