Legend

1 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Jamaican rum, Appleton Estate V/X
3⁄4 oz Sherry, Lustau Dry Amontillado
1⁄2 oz Amaro Nonino
1⁄4 oz Demerara syrup
1 ds Bitters, Angostura
1 ds Bitters, Bitter Truth Aromatic
Instructions

Stir, strain, up.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jillian Vose, Death & Co, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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dDanks commented on 12/06/2020:

The recipe in the D&C book calls for 1 dash Angostura and 1 Dash Bitter Truth Aromatic bitters as well. 

Craig E commented on 12/06/2020:

Curated to reflect the correction in the comments. Thanks!

Les Verts Monts

1 oz Armagnac, Tariquet Bas Armagnac VS
3⁄4 oz Cognac, Guillon-Painturaud Grand Champagne VSOP
3⁄4 oz Calvados, Busnel VSOP
3⁄4 oz Bianco Vermouth, Dolin
1⁄4 oz Cream Sherry, Alvear Festival Pale Cream
1⁄4 oz Maple syrup
1 ds Bitters, Angostura
1 twst Lemon peel (expressed and discarded)
1 sli Apple (Fuji, as garnish)
Instructions

Stir, strain into Nick & Nora, twist, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jillian Vose, Death & Co, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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aphonik commented on 1/08/2020:

An excellent drink that rewards high quality ingredients (blending in some longer aged cognac/armagnac/calvados adds considerable depth). It skews sweet but the richness of the base spirits helps to balance. I find that about half of the amount of maple syrup suffices (but I tend to use darker maple syrup than perhaps the original D&Co spec did). Love this drink for a slow sipping postprandial and/or nightcap.

Me & My Monkey

1 oz Nicaraguan Rum, Flor de Caña Extra Dry
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Aperol
3⁄4 oz Lime juice
1⁄2 oz Crème de Banane, Giffard
1⁄4 oz Passion fruit syrup
Instructions

Shake, strain, crushed ice, pineapple leaf garnish, straw.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(25 ratings)
From other users
  • Tasty and refreshing — ★★★★
  • Bump up the banane to a scant 3/4.
  • Very very tasty, though not as banana-y as I hoped
  • Great use of Smith and Cross. Perfect summer drink.
  • Delicious, I like splitting the flor de cana with something with a little more jamaican flavor.
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Grrrl Drink Drunk

1 oz Rye
1 oz Fernet Branca
1 oz Branca Menta
1 t Donn's Spices #2
1 ds Bitters, Bitter Truth Aromatic (+ one more for garnish)
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice, garnish with TBT aromatic bitters dashed onto a slapped mint sprig, serve with straw.

Yields Drink
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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Hank Scorpio

1 1⁄2 oz Guatemalan rum, Zacapa
3⁄4 oz Amaro Montenegro
1⁄2 oz Ginger syrup
1⁄2 oz Vanilla syrup
1 oz Pineapple juice
1⁄2 oz Lime juice
Instructions

Shake, strain over crushed ice, garnish with a pineapple leaf.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • The Montenegro does magical things here. MN and Pineapple are just a great a combo (see Jelena).
  • OMG so good! Had to sub meletti and used 2 generous pinches of madagascan bourbon vanilla powder for syrup. Shaking hard with 3 ice cubes gave it a creamy foamy vanilla head, yum! — ★★★★★
  • Spicy, citrusy, wonderfully good! — ★★★★★
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  • That Voodoo That Yuzu — Ginger liqueur, Strega, Rye, Passion fruit bitters, Yuzu juice, Pineapple juice
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mako commented on 10/03/2020:

This is extremely nice. After being similarly surprised by the Jelena, I've concluded that pineapple and Montenegro are just a surprisingly great and underappreciated combination.

Rye Dandy Shim II

1 oz Bonal Gentiane Quina
1⁄2 oz Rye, Willett 2 Year
1⁄2 oz Lemon juice
1⁄4 oz Triple sec, Cointreau
1 bsp Cane syrup, Sirop JM
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir on crushed ice in an old fashioned glass, top with more ice, garnish, serve with straw.

Notes

Harmonization of the Savoy's rye-based Dandy Cocktail and Bar Agricole's Rhum Dandy Shim.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Frog Princesse
Source reference

http://tartinestotikis.wordpress.com/2014/11/17/level-headed/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Skip sugar, double triple sec (cointreau) Nice! *****
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Dandy Cocktail

1 1⁄2 oz Rye
1 1⁄2 oz Aromatized wine, Dubonnet Rouge
1 ds Bitters, Angostura
3 ds Triple sec, Cointreau (1 barspoon is suggested)
1 twst Lemon peel
1 twst Orange peel
Instructions

Shake (or preferably stir), strain, up.

Notes

Original calls for 1/2 part rye or Canadian whisky and 1/2 part Dubonnet.

History

Published in Harry Craddock's 1930 Savoy Cocktail Book.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
via Harry Craddock, Savoy Bar.
Source reference

https://web.archive.org/web/20130924024322/http://savoystomp.com/2008/0…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • 1.5 oz rye 1.5 oz Dubonnet .5 oz Cointreau 1 dash Ango lemon and orange peels
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Shawn C commented on 4/28/2025:

Curated to correct year (1930 not 1940), added archive reference since Savoy Stomp site is defunct, fixed major error Dubonnet volume, added note about Cointreau dash to volume suggestion (commonly used). I also adjusted to typical ~3 oz base fill volume.
If you have only tried this with pre-2018 U.S. made Dubonnet, then you should give it another try. U.S. market Dubonnet has not been the same as that sold elsewhere for decades, and U.S. made Dubonnet was poor until 2018 when it was reformulated to something meant to better match the original recipe. (I have had both in various cocktails, trust me the pre-2018 was not good, while the 2018 is not bad, although still different from the French version.) If you are lucky enough to have French made Dubonnet (and I recently imported a bottle) this is a very nice cocktail. St. Raphael Rouge quinquina also works well in this. Lillet Rouge is not a good substitute.

Rhum Dandy Shim

1 oz Sweet vermouth, Dolin
1⁄2 oz Rhum Agricole, Rhum JM Blanc
1⁄2 oz Lime juice
1 bsp Cane syrup, Petite Canne
2 ds Absinthe
1 twst Lime peel (grated, as garnish)
Instructions

Build in an Old Fashioned glass over crushed ice, topping with more crushed ice, add a straw, garnish with grated lime zest.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Craig Lane, Bar Agricole, San Francisco, CA.
Source reference

http://tartinestotikis.wordpress.com/2014/11/17/level-headed/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Perfect Storm (Happiness Forgets)

1 1⁄2 oz Demerara Rum, Skipper dark rum
1 t Dry plum brandy, La Vieille Prune
1⁄2 oz Honey
1⁄2 oz Ginger juice
2⁄3 oz Lemon juice
1 wdg Lemon (as garnish)
Instructions

Shake, strain, rocks, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Alastair Burgess, Happiness Forgets, London, UK.
Source reference

http://www.standard.co.uk/lifestyle/foodanddrink/chin-chin-londons-cock…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Mentirosa

1 1⁄2 oz Blanco tequila (strawberry-infused)
3⁄4 oz Lime juice
1⁄2 oz Kiwi syrup
1⁄4 oz Elderflower liqueur, St. Germain
2 ds Rhubarb bitters (Or Peychaud's)
1 spg Mint (as garnish)
1 ds Herbal liqueur, Yellow Chartreuse (Aromatic spritz; see note)
1 oz Soda water
Instructions

Shake, strain over rocks and soda, garnish, spritz, serve with straw.

Notes

Aromatic spritz: fill an atomizer with equal parts of yellow Chartreuse and strawberry liqueur (or infuse Chartreuse with strawberry).

Yields Drink
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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