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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  • Studio One — Light rum, Bitters, Soda water, Tonic water syrup, Demerara syrup, Lime
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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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Kirschwasser Punch

1 oz Kirschwasser
3⁄4 oz Herbal liqueur, Chartreuse
3⁄4 oz Lime cordial
1⁄2 oz Lime juice
Instructions

Shake, strain, ice, garnish with fruit.

Notes

The original calls for lime or lemon sherbet and specifies yellow Chartreuse (3 to 4 dashes), but green makes for a nice Last Word variation.

Yields Drink
Year
1888
Authenticity
Altered recipe
Creator
Harry Johnson.
Source reference

Johnson's New & Improved Illustrated Bartender's Manual.

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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drinkingandthinking commented on 3/29/2025:

OMG this is insanely good! I love cherry, but most drinks taste syrupy. This one is outstanding. The proportions are a bit "interpretive" after looking at the original text, but my homemade cordial was well balanced and fresh and the additional lime made it perfect. I used the original yellow chartreuse but maybe I'l try the green next time.

Shawn C commented on 3/29/2025:

In case there is any confusion, actual kirsch or kirschwasser is never syrupy unless someone adds something sweet to it. It is a very dry eau-de-vie distillate, and doesn't have added sugar or cherry infusion as one would have in maraschino liqueur, cherry brandy, or cherry liqueur. It generally has more of cherry stone/pit flavor (like Slivovitz) rather than cherry.

Johnson's original punch recipe is considerably different with a lot less lime and a lot more Kirschwasser. Reading through it there is no "lime cordial" (which is fine since it is not defined in the posted recipe). Instead one is effectively making a cordial with 1.5 tablespoons sugar, and a 2:1 ratio of Yellow Chartreuse to lime or lemon juice (*3-4 "dashes" Chartreuse vs. 1-2 "dashes" citrus.) then diluted with enough water added to dissolve the sugar. Ice is then added to the "large bar glass", 1.5 "wine glass" kirschwasser is added, and stirred before inserting a straw and adding fruit garnish. [*The book uses dashes for nearly everything but base spirits. For example, its lemonade recipe is "1 1/2 table-spoonful of sugar; 6 to 8 dashes of Lemon juice" which would put a dash at around half a teaspoon." So the dash here is likely around half a teaspoon or a little more.]

Crowd Pleaser

1 1⁄2 oz Light rum, Flor de Caña Extra Dry (or vodka)
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Aperol
1⁄2 oz Elderflower liqueur, St. Germain
2 sli Cucumber (and/or mint, shaken)
1 spl Soda water
Instructions

Shake, strain over Kold Draft cubes and soda in a Collins, garnish with cucumber and/or mint.

Notes

Guests often ask for something refreshing with one or more of these ingredients. I usually give them something along these lines.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, Shelter, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Indeed it is.
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