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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  • 'Burn Notice — Jamaican rum, Bitters, Lime juice, Ginger-Honey Syrup, Yuzu preserves
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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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Athol Brose (The Coachman)

1 1⁄2 oz Blended Scotch
1⁄2 oz Honey syrup (1:1)
1⁄4 oz Coffee (cold press coffee concentrate)
2 oz Milk (oat-infused)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

Oat-infused milk, via Ellestad: "Heat your oven to 350 degrees Fahrenheit. Spread 1 cup steel-cut or stone-ground oats onto a rimmed baking sheet and place in the oven for a half hour, then stir to redistribute and bake another 15 minutes, until they’re evenly tan and smell a bit like popcorn. Set aside to cool."

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Erik Ellestad, The Coachman, San Francisco, CA.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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noksagt commented on 12/09/2016:

Instructions on toasting oatmeal are supplied, but not on the infusion. Do you have the amt. of milk and suggested steep time?

Bewitched, Bothered, & Bewildered

1 1⁄2 oz Brandy
1⁄2 oz Bénédictine
1⁄2 oz Coffee liqueur, Galliano Ristretto
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain.

Notes

For a drier drink, replace the coffee liqueur with coffee concentrate.

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

https://www.youtube.com/watch?v=1fzZ4l2H5-w

Curator rating
Not yet rated
Average rating
4.5 stars
(22 ratings)
From other users
  • Excellent. Used Vecchia Romagna and Borghetti Espresso Liqueur.
  • Used Dr. Elmegirab's Aphrodite Bitters — ★★★★★
  • Go easy on the mole bitters; as with most things they overwhelm easily (I always give myself this advice and forget to take it). I expressed lemon peel over the top as I like lemon peel on everything
  • With Maison Rouge and Kahlua. Too sweet but I like the flavors.
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Brandy Lift

1 1⁄2 oz Brandy
1⁄2 oz Bénédictine
1⁄2 oz Orgeat (Small Hands Foods)
1⁄2 oz Heavy cream
2 oz Soda water
Instructions

Shake, strain into an 8 oz fizz glass, slowly top with soda while agitating to cause the foam to rise.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jennifer Colliau, The Slanted Door, San Francisco, CA.
Source reference

http://punchdrink.com/recipes/brandy-lift/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Bumble Bee

1 1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Jamaican rum, Smith & Cross
1 oz Honey syrup (1:1)
3⁄4 oz Lime juice
1⁄2 oz Egg white
1 ds Bitters, Angostura (as garnish)
1 twst Orange peel (expressed and discarded)
Instructions

Shake, strain, fine strain, express twist, pattern Angostura on the foam.

Yields Drink
Authenticity
Altered recipe
Creator
The Slanted Door, San Francisco, CA, adapting Charles H. Baker.
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Gin Fizz Tropical

2 oz Gin, Plymouth
1 oz Lime juice
1⁄2 oz Orgeat, Small Hand Foods
1⁄2 oz Pineapple syrup
1⁄2 oz Egg white
1 oz Soda water
1 spg Mint (as garnish)
Instructions

(Dry shake and?) shake, strain into a fizz glass, top with soda. Garnish with a bouquet of mint skewered through a lime wheel.

Yields Drink
Authenticity
Altered recipe
Creator
The Slanted Door, San Francisco, CA, adapting Charles H. Baker.
Source reference

http://punchdrink.com/recipes/gin-fizz-tropical/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Couldn't muster a thick enough egg-white head to hold up my lime wheel. — ★★★
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Hot Frenchman

1 oz Gin, G'Vine
1 3⁄4 oz Red wine (Sweet)
2 oz Water (Hot)
1 bsp Honey
1 bsp Brown sugar
1⁄2 oz Lime juice
1 ds Cinnamon
1 spg Cilantro
Instructions

Combine all the ingredients in a mixing glass or teapot and allow to steep for approx. 3 minutes Pour out through a tea-strainer into the glass
Garnish: Cinnamon stick

Hot Frenchman
G'Vine Gin
Yields Drink
Authenticity
Unknown
Creator
Philip Duff
Curator rating
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