Boulevardier (1929)

2⁄3 oz Aromatized wine, St. Raphaël
2⁄3 oz Aromatized wine, Dubonnet
1⁄3 oz Campari
1⁄3 oz Cognac
Instructions

Stir, strain, up.

Notes

As far as I know, unrelated to the more famous drink of the same name, despite the same city of provenance and Campari in common.

Yields Drink
Year
1929
Authenticity
Authentic recipe
Creator
Attributed to Robert du 'Viel.'
Source reference

Georges Gabriel Thenon's Cocktails de Paris Présentés de RIP

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Camomila

1 oz Gin
1 oz Chamomile liqueur, Marolo Chamomile Grappa liqueur
1⁄4 oz Honey syrup (2:1)
1⁄2 oz Meyer lemon juice
1⁄4 oz Lemon juice
3 ds Bitters, Dandelion & Burdock
Instructions

Shake, strain, up, garnish with chamomile blossoms.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Shelly Lindgren, A16 Rockridge, Oakland, CA.
Source reference

http://punchdrink.com/recipes/camomila/

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5 stars
(1 rating)
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Libra

2 oz Tequila, Ocho Blanco
3⁄4 oz Dill syrup (2:1 sugar:water)
1 oz Tangerine juice
1⁄2 oz Lime juice
3⁄4 oz Egg white
Instructions

Dry shake, shake, strain, up, garnish with a bit of matcha powder and a dill sprig.

Notes

Created for Trick Dog's zodiac-themed menu, named for what's supposedly the most likable of all signs, though everyone knows Scorpio's where it's at.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Morgan Schick, Trick Dog, San Francisco, CA.
Source reference

http://punchdrink.com/recipes/libra/

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I Am... I Said

2 oz Amontillado Sherry
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Genever, Bols
1⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 dr Menthol tincture
Instructions

Shake, strain over crushed ice in a double rocks glass, garnish with mint and an orange half wheel.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Morgan Schick, Trick Dog, San Francisco, CA.
Source reference

http://punchdrink.com/recipes/i-am-i-said/

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Bevx commented on 11/05/2014:

I feel like this would be quite refreshing on a hot August night.

Fall Monty

15 oz Amontillado Sherry
5 oz Apple brandy, Lairds Bonded
5 oz Lemon juice
2 oz Cinnamon syrup
5 Lemon
3⁄4 c Sugar
10 oz Tea, Tea Forte Harvest Apple (or rooibos; strong)
23 3⁄8 oz Cider (Spanish; one bottle)
Instructions

Make an oleo saccharum from the peels of the lemons and the sugar. Stir into tea until dissolved to make sherbet. Stir in the rest of the ingredients (minus the cider) and discard the lemon peels. Pour into a punch bowl over large ice and top with the cider. Ladle into individual servings. Garnish with cinnamon sticks and apple slices.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Katie Stipe, NYC.
Source reference

http://punchdrink.com/recipes/fall-monty/

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Tuscan Mule

2 oz Tuaca
1 oz Lime juice
1 spl Bitters, Angostura
6 oz Ginger beer
Instructions

Shake Tuaca and lime juice, pour over rocks, add Ginger beer and float Angostura on top.

Notes

Curator's note: The recipe has varied some over time depending on the source. A 2003 article says "ginger ale" was used, but later articles say ginger beer. I have updated the entry as generic ginger beer (rather than Goslings).

History

Per Sammy Berry in an Argus article from 2005: "We developed it when we were in the St James because people kept wanting to buy us a drink and we were getting a bit sick of straight Tuaca."

It is not clear if this refers to the period when she and her boyfriend Poul Jensen operated the pub (from ~1996 to 1999) or some later time.

Yields Drink
Year
2003 or earlier
Authenticity
Altered recipe
Creator
Sammy Berry, St. James Tavern, Kemptown, UK.
Source reference

https://www.theargus.co.uk/news/6731459.bet-brought-us-britains-trendie… 2003 article about Tuaca and mention of the Tuscan mule.

https://www.timeout.com/uk/nightlife/tuaca-italian-liquor-brighton

Curator rating
5 stars
Average rating
4 stars
(1 rating)
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Shawn C commented on 11/03/2024:

Curated to add history, creator, 2003 or earlier creation date, and location. The original may have used ginger ale rather than ginger beer, and Angostura is typically not associated with Sammy Berry's version, but I have left this in because it all works and I am leaving the listing as an "altered recipe" due to the uncertainties.

Ampersand Cocktail

1 oz Cognac
1 oz Old Tom Gin
1 oz Sweet vermouth
2 ds Orange bitters
Instructions

Stir; strain; up.

History

Appears in The Old Waldorf Astoria Bar Book (1935) as two dashes orange bitters, equal parts brandy, tom gin, and Italian vermouth, and two dashes curaçao on top.

Yields Drink
Year
1935
Authenticity
Altered recipe
Creator
Waldorf-Astoria, New York City
Source reference

http://www.seriouseats.com/recipes/2014/06/ampersand-historical-cocktai…

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Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Solid but not mind-blowing.
  • MUST TRY
  • Made with tea-infused M&R. Would probably be worth trying with Carpano Antica. — ★★★
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Hisurfadvisory commented on 8/28/2016:

Ransom, Remy and Carpano Antica -- while these great tastes should taste great together, this drink is missing an acid component that a couple of extra shots of bitters can't help.  I have dry Curaçao but I'm not sure that would do the trickk

davidltigger commented on 11/04/2024:

May want to add a bassoon (or slightly less) of triple sec (or equivalent, eg Grand Mariner)

Shawn C commented on 11/06/2024:

Although some sites list the publishing date for the Ampersand as 1934 or 1935, the very same recipe is found in 1931's "Old Waldorf Bar Days" by A.S. Crocket as well.

It is a solid base cocktail recipe, although not one of my top picks. Worth exploring with different vermouth or Old Tom gins. Per the original recipe's call for curacao, I used 1/2 tsp (level for my main mixing barspoon which has a smaller spoon) of Pierre Ferrand Dry Curacao, with other components being Hayman's Old Tom, Carpano Antica, Courvoisier VSOP, and Regan's. It started sweet, but transitioned to juniper and a drier bitter orange finish. If I try it again I will use Carpano Classico or Cocchi di Torino, and possibly Ransom's Old Tom to explore the flavor range possible.

Across the Board

2 1⁄2 oz Bourbon
1⁄2 t Balsamic Vinegar
1 t Sugar (Superfine)
1 ds Rhubarb bitters
10 lf Mint
2 part Strawberry
Instructions

Lightly bruise mint in a julep cup. In mixing glass, muddle 2 hulled strawberries, sugar, vinegar and bitters. Add bourbon, ice and stir to chill. Double strain to Julep glass adding plenty of crushed ice. Garnish with mint sprig.

Notes

Sweeter Bourbon suggested like Old Weller or Van Winkle

Yields Drink
Authenticity
Authentic recipe
Creator
Jennifer Pittman, Proof of Main, Louisville, KY
Source reference

The American Cocktail, Imbibe magazine

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3 stars
(2 ratings)
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Boo Radler

1⁄2 oz Campari
1⁄2 oz Grapefruit juice
1⁄2 oz Reposado Tequila
1⁄4 oz Simple syrup
8 oz Pilsner (or Radler)
Instructions

Build in a chilled pint glass. Garnish with a quarter grapefruit wheel.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
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Sabor de Soledad

1 3⁄4 oz Reposado Tequila
1⁄4 oz Pear eau de vie
3⁄4 oz Lime juice
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Cinnamon syrup
1⁄4 oz Ginger syrup
1 oz Soda water
Instructions

Shake, strain over soda and rocks in a Collins.

Notes

Death & Co drinks often include minute amounts of complex, expensive liqueurs and spirits, often including one or more Chartreuse and a split base, yet they achieve a delicate, delicious balance. This is an attempt at a D&Co-style drink.

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