Atlantic Autumn

2 oz Apple brandy, Lairds
1 oz Pear liqueur, Belle de Brillet
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄2 oz Lemon juice
Instructions

Shake over ice and strain. Garnish with a paper-thin slice of pear floated on the surface.

Notes

A sweet and lightly sour bouquet of fall fruit and baking spice.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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  • Roma 46 — Apple brandy, Allspice Dram, Bitters, Apple cider, Lemon juice, Demerara syrup
  • Johnny Appleseed — Calvados, Allspice Dram, Bénédictine, Bitters, Apple cider, Lime juice
  • North by Northwest (Evan Zimmerman) — Apple brandy, Averna, Lemon juice, Apple juice, Apple butter
  • Orchard Dew — Bourbon, Drambuie, Bitters, Apple cider, Lemon juice
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Small But Mighty

1 1⁄2 oz Mezcal
3⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Crème de Cacao, Tempus Fugit
2 ds Pepper tincture, Scrappy's Firewater Tincture
Instructions

Shake with ice and strain into a cocktail glass. Garnish with chocolate shavings. Cheers to Jack!

History

Created in memory of our beloved chihuahua, Jack.

Picture of Small But Mighty
YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
John Squire, Los Angeles, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • Dusky Hummingbird — Mezcal, Lychee liqueur, Absinthe, Agave syrup, Lime juice
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  • Age of Aquarius — Mezcal, Campari, Passion fruit syrup, Lime juice, Honey syrup, Mint
  • The Olivia — Mezcal, Ginger liqueur, Lime juice, Honey syrup, Cucumber
  • Dragon Punch — Mezcal, Herbal liqueur, Lime juice, Orgeat, Hot sauce

This is an amazing cocktail. I'd been trying many different recipes with mezcal & passion fruit, but the crème de cacao balances it in a way that no other variation I've tried manages. I did not have Scrappy's firewater, so I substituted Bitter End mole bitters, which are quite spicy. I toasted to the memory of my pittie mix Loki and to Jack ❤️

(Fear is the) Mindkiller

1 1⁄2 oz Barbados Rum, Mount Gay
1 oz Pineapple juice
1⁄2 oz Cream of coconut, Coco López
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Simple syrup (ginger infused, see note)
Instructions

Shake with ice, then strain into an ice-filled rocks glass.

Notes

For the syrup: Ginger

2 cups sugar
1 cup water
1-2 tsp peppercorns
3-4 inches of ginger.

Boil water & add other ingredients. Simmer for 30 mins. Then strain out ginger & peppercorns.

Picture of (Fear is the) Mindkiller
YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
John Squire, Los Angeles, CA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Oumuamua — Rum, Oloroso sherry, Absinthe, Pineapple juice, Cream of coconut, Lime juice, Mint
  • Jungle Bird — Jamaican rum, Campari, Pineapple juice, Lime juice, Simple syrup, Cherry, Orange, Lemon
  • Piña Colada — Dark rum, Pineapple juice, Cream of coconut, Pineapple, Maraschino cherry
  • Christmas Island — Jamaican rum, Falernum, Bitters, Cream of coconut, Don's Mix, Lime juice
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Fancy Funeral

1 1⁄2 oz Old Tom Gin, Hayman's
1 1⁄2 oz Sherry, Lustau East India Solera
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Basil eau-de-vie, St. George Aqua Perfecta
1 ds Peychaud's Bitters
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, coupe

History

Autumn 2022 menu

YieldsDrink
Year
2022
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Caprice — Gin, Dry vermouth, Bénédictine, Orange bitters, Orange peel
  • Summer Shack — Gin, Aromatized wine, Dry white wine, Elderflower liqueur, Simple syrup, Orange peel
  • Tuxedo Cocktail — Old Tom Gin, Dry vermouth, Orange bitters, Maraschino Liqueur, Absinthe
  • Cabaret — Gin, Dry vermouth, Bénédictine, Bitters
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Greenhorn

1 1⁄4 oz Blanco tequila, El Tesoro Platinum
1 oz Melon liqueur, Midori
3⁄4 oz Suze
Instructions

Stir, strain, garnish with a green maraschino cherry

YieldsDrink
Year
2022
Authenticity
Authentic recipe
Creator
Bobby Heugel, Refuge, Houston
Source reference

https://imbibemagazine.com/recipe/greenhorn-tequila-midori-cocktail/

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Nightshade — Applejack, Aquavit, Ginger liqueur, Quinine syrup, Apple cider
  • Money — Reposado Tequila, Amaro Nonino, Herbal liqueur, Mezcal, Passion fruit puree
  • Flight of the Concords — White whiskey, Cardamaro, Amontillado Sherry, Grape juice, Grade B maple syrup

Twentynine Palms

1 1⁄2 oz Tequila
3⁄4 oz Cynar
1⁄4 oz Amontillado Sherry
1⁄2 oz Lemon juice
3 dr Bitters, Scrappy's Celery
Instructions

Shake with ice, then strain into a chilled cocktail glass.

Picture of Twentynine Palms
YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
John Squire, Los Angeles, CA
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Navy Dock Daiquiri — Jamaican rum, Cynar, Maraschino Liqueur, Lime juice
  • Ruirita — Blanco tequila, Cynar, Rhubarb bitters, Lime juice, Simple syrup, Orange flower water
  • The Swarm — Light rum, Cynar, Honey syrup, Lemon juice
  • Caught in a Cabaret — Tequila, Cynar, Sloe gin, Apricot liqueur, Lime juice
  • Torres del Paine — Pisco, Gran Classico, Cynar, Lemon juice, Lemon peel, Orange peel

Evening in a Sugar Orchard

1 1⁄2 oz Bourbon
1 oz Añejo rum
1⁄4 oz Maple syrup
1⁄4 oz Cinnamon syrup
2 ds Bitters, Angostura
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass with fresh ice, and garnish with an orange twist.

Notes

An Old Fashioned influenced by the American Trilogy.

History

For an article, I needed to craft a few maple syrup drinks. This one is an Old Fashioned variation that I named Evening in a Sugar Orchard after a Robert Frost poem. I was influenced by the revised version of the American Trilogy (Michael McIlroy's original called for Demerara syrup instead of maple). And the cinnamon aspect came from my recent tinkerings that developed the Two Roads Diverged (also a Robert Frost allusion); the combination of cinnamon and maple also appeared in Death & Co.'s Ole Bull and Timothy Miner's Christmas in Prison. In the text, I describe how the "Bourbon is bolstered by rich flavors from an aged rum and complemented by maple, cinnamon, and bitters. While Bourbons are generally consistent due to the laws regulating the spirit, rums vary a lot. I developed this recipe with a local aged rum, Privateer New England Reserve, but I can see this recipe prospering with darker rums as well. Use what you have got and experiment over time."

YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2022/12/evening-in-sugar-orchard.ht…

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Winter Manhattan

2 oz Bourbon
3⁄4 oz Averna
1⁄4 oz Bitters, Angostura
3 ds Allspice Dram
Instructions

Stir, strain, up. Ideally, garnish with three small red wine pâte de fruit shapes, as in the photograph. Orange peel studded with cloves works fine as a fallback option.

Picture of Winter Manhattan
YieldsDrink
Year
2022
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Swapped quantities of angostura & allspice
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Corpse Reviver #4

1 oz Brandy
1 oz Fernet Branca
1 oz White Crème de Menthe
Instructions

Shake ingredients together with ice, and strain into a glass.

History

From Wikipedia entry: This recipe was a new variation at the Savoy's American Bar that employed Fernet-Branca as an ingredient, coming almost two decades after the corpse reviver appeared in the Savoy Cocktail Book with its #1 and #2 variations. Salvatore Calabrese states in his book Classic Cocktails that it was created by Johnny Johnson of the Savoy circa 1948, and lists it as a corpse reviver #3. Others believe it was invented later in 1954 by Joe Gilmore, also of the Savoy.

Besides Calabrese, the Fernet version is sometimes categorized by others as the corpse reviver #3, but it is not standardized and it is sometimes referenced as the №4.

YieldsDrink
Year
1948
Authenticity
Authentic recipe
Creator
Johnny Johnson, The Savoy Hotel
Source reference

https://en.wikipedia.org/wiki/Corpse_reviver#Savoy_corpse_reviver_(Fern…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very delicious, but also very minty. Next time I’ll up the Fernet and brandy to 1oz each. Used Delord Armagnac and Tempus Crème de Menthe.
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yarm commented on 1/02/2023:

I've never heard of it called #4 before. It's generally known as the "Savoy Corpse Reviver" or "Corpse Reviver #3".

I agree with the commenter who said they usually see it as "Savoy Corpse Reviver" or "Corpse Reviver #3". Even if the other ones on this site were possibly in books first, I've always heard this one as the one that became more famous as #3. I was actually coming on here to add it to the site, since I was drinking one and hadn't seen it!

Very good, used Leopold Fernet and homemade creme de menthe, Torres brandy.

Xantès Cocktail

1 1⁄2 oz Raspberry liqueur (e.g. Chambord)
3⁄4 oz Gin
1⁄3 oz Triple sec, Cointreau Noir
1⁄3 oz Sweet vermouth, Cinzano Rosso
Instructions

Add all ingredients to a shaker with ice. Shake, strain and serve. (Stirring makes more sense absent citrus juice, but the original recipe calls for a shaker.)

Notes

I have assumed ~3 oz spirits volume for this. I am somewhat guessing on the quantities/ratios of the Cointreau Noir ( a modern recreation of Édouard Cointreau's original Majestic recipe) and Cinzano Rosso since the recipe says: Demi-verre de liqueur Framboise, un quart de verre de gin Bols, deux traits de Majestic dans un shaker, avec de la glace et finir au Cinzano." As with Savoy and other old cocktail books, several mixed systems for volume appear to be employed in the same work: "Traits" seems to translate to "parts" in some recipes, "dashes" in others, and volumes more at "teaspoons" in other recipes.

This recipe is quite sweet although pleasant. I have made a modernized version of this I am calling the "Improved Xantès" that balances flavors better, provides some acidity, and increases base spirit to a sensible ratio: 1.5 oz gin, 1 oz Chambord, 1/4 oz Cointreau Noir, 1/4 oz Cinzano Rosso, 1/4 oz lemon juice.

History

This drink is found in the 1929 "L'Heure du Cocktail". The books recipes are diverse, with many sweet flavor bombs that don't make good drinks; but it also contains various period regional components absent from other cocktail books. Majestic is one such component, a blend of Cointreau and cognac that has been revived in the form of Cointreau Noir.

YieldsDrink
Year
1929
Authenticity
Authentic recipe
Creator
Unknown
Source reference

1929 "L'Heure du Cocktail" by J. Alimbau and E. Milhorat

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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