Diplomate Cocktail

2 oz Dry vermouth
1 oz Sweet vermouth
2 ds Maraschino Liqueur
1 twst Lemon peel
1 Cherry
Instructions

Stir with ice. Strain into cocktail glass. Garnish with cherry and lemon twist.

Yields Drink
Authenticity
Unknown
Source reference

Cocktails: How to Mix Them, by ROBERT VERMEIRE

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Average rating
4 stars
(1 rating)
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Velocity Cocktail

2 oz Gin
1 oz Sweet vermouth
1 sli Orange
Instructions

Shake everything, strain into a coupe.

Notes

Originally these are small drinks. The original has this as 2/6 gill (= 1 1/3 oz) gin and 1/6 gill (= 2/3 oz) sweet vermouth.

Yields Drink
Year
1922
Authenticity
Authentic recipe
Creator
Robert Vermeire, London, based on the HPW Cocktail from Charlie from the Racket Club in New York
Source reference

https://www.google.com/books/edition/Cocktails_how_to_Mix_Them/C_dAAQAA…

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Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Roku gin Cocchi Vermouth di Torino Clementine Good use of a challenging gin
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Triple Citrus

1 3⁄8 oz Lemon vodka
1 oz Limoncello
2⁄3 oz Orange juice
2 t Lemon juice
2 t Lime juice
Instructions

Add all ingredients except bitters & Orange peel in a shaker, shake vigorously. Double strain in a coupe, add bitters and twist orange peel and discard it.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Patrick America, Cocktails at Nine, Antwerp, Belgium
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Grey Lady

2 oz Gin
3⁄4 oz Dry vermouth
1 t Maraschino Liqueur
2 ds Orange bitters
1 rinse Crème de Violette
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist, cherry garnish.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • An Aviation for the martini lover, as advertised. Better than an Aviation, for sure. Problem is that the Aviation is just... not that good.
  • An Aviation for the martini lover.
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  • Siege of Havana — Gin, Dry vermouth, Swedish Punsch, Orange bitters, Apricot liqueur, Lemon juice, Lemon peel
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One of These Days

2 oz Rye
3⁄4 oz Dry vermouth
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Maraschino Liqueur
1 ds Bitters
Instructions

Stir, strain, up, optional cherry garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Not bad, but not much more than the sum of its parts.
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  • Blue Collar Cocktail — Rye, Sweet vermouth, Maraschino Liqueur, Orange bitters, Bitters, CioCiaro, Lemon peel
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Zaza (Dubonett Cocktail)

1 1⁄2 oz Gin
1 1⁄2 oz Aromatized wine, Dubonnet Rouge
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir, strain, and serve up with lemon twist.

Yields Drink
Authenticity
Unknown
Creator
New York, 1904
Source reference

http://cocktail101.org/tag/zaza-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Too much Dubonnet. Reduce to 1 oz, change gin to Bombay Sapphire (vice Botanist), add 0.25 oz St. Germain.
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Thank Me Later

2 oz Bourbon, Buffalo Trace
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Aperol
3⁄4 oz Cinnamon syrup (House made (1 part water, 1 part demerara sugar, 5 cinnamom sticks))
1 ds Orange bitters, Regans' orange bitters
2 ds Bitters, Fee Brothers
1 twst Orange peel
Instructions

Stir vigorously for 30 seconds

History

I was drunk and forgot if I was making a manhattan or a Boulevardier. It worked out well.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Alec Wise 11/20/2014
Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Used smoked cinnamon; reduced to 1/2 oz. Reduce to 1/4 oz on next round.
  • Has potential, but I'll reduce the cinnamon syrup next time. Candy sweet as written. Also might reduce total amount. A very voluminous drink.
  • Used campari instead of aperol. not sorry. — ★★★★★
  • Bloody well amazing, this one.
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Pangolindo commented on 12/10/2017:

Very nice taste but far too sweet.

No punt e mes at home so used cinzano.

Maybe using higher proof bourbon + lowering syrup to 1/2  oz + 3/4 oz aperol...

GratefulDawg73 commented on 11/16/2019:

I had Cocchi Vermouth di Torino, so I upped the bitters each by a dash. Used the Barrel Aged bitters, which worked well.

Grenados Sour

1 1⁄2 oz Pomegranate Liqueur, Pama
3⁄4 oz Bourbon (high proof)
1 oz Lemon juice
1 bsp Rich simple syrup 2:1
1 Egg white
8 Pomegranate seeds (garnish)
Instructions

Add ingredients to a cocktail tin and dry shake for ~30 seconds. Add ice, shake until chilled and double strain into a cube ice filled rocks glass. Garnish with pomegranate seeds

Notes

Pama "Are You Indispensable" Competition Cocktail

History

This cocktail has a wonderful depth of texture and richness that is kept in perfect balance by the Pama and lemon. The high proof bourbon provides the backbone that sours are often lacking

Picture of Grenados Sour
©Jason Westpate 11/21/14
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Wow! This is a stunningly beautiful cocktail to make to impress. Balanced, delicious, just perfect. Pray you don't get salmonella. Consider bumping up the bourbon a bit or reducing pomegranate some. — ★★★★★
  • Bourbon- sweet, sour
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Vagabond

1 oz Mezcal
1 oz Fino sherry
3⁄4 oz Lemon juice
1⁄2 oz Orgeat
1⁄4 oz Vanilla syrup
Instructions

Shake, strain into a Collins on the rocks.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Frontier Psychiatrist

1 oz Reposado Tequila
1⁄2 oz Mezcal
1⁄2 oz Aperol
1⁄2 oz Amaro Nonino
1⁄2 oz Lime juice
1⁄2 oz Pineapple juice
1⁄4 oz Cinnamon syrup
Instructions

Shake, strain over crushed ice, garnish exotically.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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bza commented on 11/21/2014:

This boy needs therapy.

bza commented on 11/22/2014:

Perhaps this should be served in a coconut, no?

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