California English

1 oz Gin, St. George Terroir
1 oz Pear eau de vie, St. George
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (2:1)
Instructions

Shake, strain, up or rocks; if rocks, top with fruit.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

https://www.youtube.com/watch?v=vTYDSWqAeNc

Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
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Silver Nail

1 oz Blended Scotch
1 oz Drambuie
1 oz Gin
1⁄4 oz Lemon juice
1 twst Lemon peel
Instructions

Rocks, stir, add twist.

Notes

Bourbon also works well in place of scotch. My favorite variation on the Rusty Nail.

YieldsDrink
Authenticity
Authentic recipe
Creator
Indebleu - DC
Source reference

Food and wine Cocktails 2006 pg 107

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Average rating
4.5 stars
(10 ratings)
From other users
  • Made it with a skootch more gin (Bombay Sapphire) and scotch and used fresh lemon
  • The gin and juice brighten this up really nicely. — ★★★★
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Dan commented on 7/10/2016:

I found it too sweet with you 1/4 oz lemon juice, so I bumped it to 1/2 oz and added two dashes lemon bitters. I also made it with a mild single malt. A pleasant cocktail.

Lemon bitters sounds like a good call. I was thinking a little bitterness would enhance the Drambuie-heavy finish, but the best option on my shelf was Fee's orange which I thought would alter the flavor too much.

May Daisy

2 oz Cognac
1 oz Lemon juice
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Simple syrup
1 spg Mint
Instructions

Shake all but the mint, strain into a glass, garnish with the sprig.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://putneyfarm.com/2012/06/01/weekly-cocktail-14-the-may-daisy/#more…

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Used .5oz rich demerara syrup--was eminently drinkable. Chartreuse doing the heavy lifting but cognac provides a nice depth to the base — ★★★★
  • Tried 0.5 simple since I'm careful w/too sweet. This is very good. It starts out like a sidecar, then mellows out w/the chartreuse sneaking in the back. Fantastic cognac drink. (👍)
  • Yummy!! Perhaps a tad too sweet. May drop simple to 1/2 oz.
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dyfrgi commented on 3/13/2022:

Made with half an ounce of brown sugar ginger syrup I had around. Delicious!

Treble Green

2⁄3 oz Lime juice
2⁄3 oz Apple puree
2⁄3 oz Vodka (dry apple, cinnamon and allspice flavored)
2 t Maraschino Liqueur
2 t Orange liqueur, Solerno blood orange liqueur
2 t Cucumber syrup
3 oz Sparkling white wine
4 sli Cucumber (Thin, as garnish)
Instructions

Shake and strain, tumbler with rocks, fill with italian dry champagne, garnish with some cucumber slices

Notes

You can replace Trento doc with your favourite sparkling wine

History

Treble Green: 'triple green', but also 'high green'.
Treble in fact comes from the Latin "Triplum", which in medieval polyphonic music pointed to the third item, the one that covered the higher notes. Three greens are green apple, cucumber, lime.

Picture of Treble Green
©2014 Walter Bonaventura
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Myself, Walter Bonaventura, Loco's Bar, Rovereto, Italy
Source reference

www.facebook.com/barlocos

Curator rating
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La Dura Vita

1 1⁄2 oz Gin
1 oz Campari
1⁄2 oz Averna
YieldsDrink
Authenticity
Authentic recipe
Source reference

http://www.adashofbitters.com/2009/03/31/averna-amaro/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Adjust Luxardo Bitter to 0.75 and Averna to 0.75
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Raindog

2 oz Gin, Beefeater
1 oz Bourbon, Wild Turkey
1⁄2 oz Campari
2 oz Pomegranate juice
2 oz Orange juice
1⁄2 oz Lime juice
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
1 wdg Lime
Instructions

Stir well with ice cubes in a chilled shaker, then pour unstrained into a Collins glass, splash with cold club soda. Garnish with lime.

Notes

Improves with increased gin, bourbon, & bitters as the album plays on.

History

Inspired by the 1985 record when a fellow cardplayer asked for a Sling while in a dry town on the Jersey shore without cherry, brandy, Benedictine or Cointreau..

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
jkim
Source reference

Tom Waits 1985

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Curated this: Removed fresh squeezed from the juices. We trust that you're going to use them, really.

Thanks,

Zachary

jkim07 commented on 8/14/2014:

Refernce to another drink of the same name notes- “The Bourbon anchors the cocktail, the Amaro Diesus adds aroma and Angostura bitters gives it complexity.” But can't locate the recipe or Marie Celeste’s Carlos Madriz.

French Laundry

1 1⁄2 oz Gin
3⁄4 oz Elderflower liqueur
1⁄2 oz Lime juice
1⁄4 oz Maraschino Liqueur
3 ds Grapefruit bitters
YieldsDrink
Authenticity
Authentic recipe
Source reference

http://www.franklincafe.com/franklin-southie/drink-menu-southie/

https://twitter.com/HackaPhreaka/status/441737588810850306

Curator rating
Not yet rated
Average rating
4 stars
(37 ratings)
From other users
  • Very good option with ingredients you probably have.
  • Yummy Bright. Perfect grapefruit
  • didn't have the right bitters, used a grapefruit twist and dash of peychaud's instead.. a little tart, would try again with a tiny bit of syrup maybe
  • Used Sage (Art in the Age), Leopold Bros Maraschino, St. Germain. Bitters help brighten this drink. Refreshing. Shake/Strain/Coupe. Have also added chile lime seasoning for an interesting kick. — ★★★★
  • Made with Glendalough autumn gin and my grapefruit bitters and very nice!
  • Used Conniption Gin, Dashfire Grapefruit Bitters. Very refreshing.
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The Highlander

1 1⁄2 oz Scotch, Compass Box Great King Street
1 oz Swedish Punsch, Kronan
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup
3 oz Soda water (to top)
2 ds Grapefruit bitters, Bittermens Hopped Grapefruit (as float)
1 twst Orange peel (as garnish)
Instructions

Shake, strain over fresh ice in a Collins, top with soda, float bitters and insert orange peel as garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Donato Alvarez, Sixth Engine, Washington, DC.
Source reference

via Compass Box promotional material.

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Dan commented on 6/03/2014:

Variation from Backbar, Somerville, MA:
1 1/2 oz Scotch, Dewar's
3/4 oz Cochi Americano
1/2 oz ginger syrup (spicy)
1/4 oz Amaro, Meletti
1 oz Grapefruit juice
1/4 oz Lemon juice
1 rinse or spritz Fernet Branca

Shake, strain, rocks, spritz (or rinse first).

Truly excellent.

Looks great. Surprised you don't find that spec too sweet.

Mamie Taylor à la Dead Rabbit

2 oz Scotch, Compass Box Great King Street
1⁄2 oz Strega
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
3 ds Bitters, Boker's
3 ds Mace tincture
3 oz Soda water (to top)
Instructions

Shake, strain, top with soda in a highball/sling glass.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
The Dead Rabbit, NYC, adapted from Tim Daly's Bartender's Encyclopedia of 1903.
Source reference

I found this in a Mamie Taylor-themed handout Compass Box gave me.

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Bulwer-Lytton Sour

2 oz Gin (Earl Grey tea-infused)
3⁄4 oz Lemon juice
3⁄4 oz Ginger syrup (Scant)
1 t Bergamot syrup
1 ds Lavender bitters (+1 on egg white)
1⁄2 oz Egg white
Instructions

Shake, strain, up.

YieldsDrink
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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