Word to Your Cardamom

1 oz Tequila
1 oz Mezcal
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (cardamom-infused)
1⁄4 oz Chinato
1 wdg Lime (as garnish)
Instructions

Shake, strain, rocks, garnish.

Notes

Cardamom syrup: combine six grams toasted cardamom with one cup each sugar and water and stir over medium heat. Let cool, strain, and bottle.

Yields Drink
Authenticity
Authentic recipe
Creator
Sylvanus Johnson, Mother's Ruin, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/word-to-your-cardamom/

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Delmonico

1 oz Gin
1⁄2 oz Cognac
1⁄2 oz Dry vermouth
1⁄2 oz Sweet vermouth
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
History

While Delmonico’s as it was no longer exists, the Delmonico Cocktail (as well as its fellow No. 1 and No. 2) does, albeit being not frequently found in cocktail books. It makes no appearance in Boothby’s American Bar-tender (1891) or Kappeler’s Modern American Drinks (1895); the Old Waldorf-Astoria Bar Book (1935) defines it as a dash orange bitters, ½ French vermouth, ½ Plymouth gin, two slices orange peel and claims it was “adopted from the bar of Old Delmonico’s”.

The variations that we find in modern books offer up varying pours of Gin, Brandy, Dry and Sweet Vermouth, and Bitters. As a Vermouth drink, it can be placed around the late 1800s, probably about 1876 according to David Wondrich, who believes it originated at Delmonico’s Madison Square location. Wondrich’s version calls for 0.75 oz Gin and an orange twist; we’ve opted for the more commonly seen 1 oz Gin and a lemon twist.

Yields Drink
Authenticity
Unknown
Source reference

http://12bottlebar.com/2011/02/the-delmonico/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • I like Orange Bitters in this one.
  • Made it with an orange twist. This is a pleasant drink, an accessible example of the species, but a little generic. — ★★★★
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Clumsy Toasted Coconut Punch

3 oz Coconut Water, Sarap
1 1⁄2 oz Nicaraguan Rum, Flor de Caña 7
1 oz Applejack, Lairds
1⁄4 oz Allspice Dram, St. Elizabeth
Instructions

Add ice to a rocks glass, build it in the glass, savor

Picture of Clumsy Toasted Coconut Punch
©Robert Jones - 05-17-2014
Yields Drink
Authenticity
Your original creation
Creator
Robert Jones - VA
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Corpse Reviver variation #8

1 oz Bourbon, Four Roses
1 oz Orange Curaçao
1 oz Aromatized wine, Cocchi Vermouth di Torino
1 oz Lemon juice
1 twst Lemon peel
Instructions

Build in shaker the liquid ingredients, add ice, swirl slowly for 15 seconds - strain into coupe or martini glass - express lemon oils & garnish with the lemon peel

Notes

Any Bourbon/Rye will do and with different orange-based ingredients and different vermouths yield endless experimentation

History

Had a mind to enjoy a Corpse Reviver #2 , but lacking Cocchi Americano used Cocchi Torino instead and then subbed bourbon for the gin. It spent barely a minute in the coupe, 'ere it were drained.

Corpse reviver variation #8
©Robert Jones - 05-18-2014
Yields Drink
Authenticity
Altered recipe
Creator
Robert Jones
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Used 1.12 oz Four Roses and 0.75 oz lemon juice with other ingredients the same. Rated 3.5. Added 0.12 oz bourbon float. Much more balanced. Rate 4.0 easily
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Holloway

3⁄4 oz Bitters, Angostura
3⁄4 oz Sorel liqueur
3⁄4 oz Orgeat
3⁄4 oz Cream
1 lf Rose petal (float, as garnish)
Instructions

Shake hard and long, strain, up.

Notes

Vivacious, voluptuous, bitter redhead.

pictured: cocktail
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Buck Wild

3⁄4 oz Bitters, Angostura
3⁄4 oz Sorel liqueur
3⁄4 oz Lime juice
3 oz Ginger beer
1 spg Mint (as garnish)
Instructions

Shake, strain over ginger beer and ice, garnish with mint sprig and a few more dashes of bitters. Serve with straw.

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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Leap Year

2 oz Gin
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Sweet vermouth
1 t Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, garnish with a lemon twist.

Notes

Original is 2/3 gin, 1/6 GM and sweet vermouth, "dash" lemon juice.

Yields Drink
Year
1928
Authenticity
Authentic recipe
Creator
Harry Craddock
Source reference

Savoy Cocktail Book, pg. 94

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Try with Hendrick's per GinIsIn
  • Made it with curacao and Punt e Mes (the bitterness of which maybe wasn't the best match for this drink).
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Hisurfadvisory commented on 1/15/2016:

Subbed out Carpano formula antica for the vermouth.  Very subtle beginning, needs some time in the glass before the GM shows up.  Might try it with something other than Botanist next time.

Leiya Unchained

1 oz Bison grass vodka
1⁄2 oz Mezcal, Del Maguey Vida
1⁄4 oz Campari
3⁄4 oz Lemon juice
1⁄2 oz Yuzu syrup
1 Egg white
Instructions

Dry shake with ardor to emulsify the egg white. Add ice, shake again, and strain into a cocktail glass. Decorate with a few drops of Peychaud's bitters.

Picture of Leiya Unchained
Yields Drink
Authenticity
Unknown
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Not very fair rating from me - Had to sub yuzu for a combo of grapefruit and mandarin orange with sugar. Hard to find yuzu but might make a difference.
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sevyryelsdorn commented on 6/30/2019:

I read this as yuzu juice rather than yuzu syrup, in looking for a use for the yuzu juice I bought on a whim. I'm not sure what yuzu syrup is - simple made with yuzus? Regardless, don't make my mistake and substitute yuzu juice for yuzu syrup 1 for 1. Made as such, this was not good.

Lion's Mane

1 1⁄2 oz Bourbon (or Cognac)
3⁄4 oz Sweet vermouth
3⁄4 oz Dry vermouth
3⁄4 oz Lime juice
1⁄2 oz Honey syrup
1 t Donn's Spices #2
2 ds Bitters
Instructions

Shake, strain, up.

Notes

Tropicalized Manhattan sour.

Picture of Lion's Mane
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Good intro to the manhattan
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Harvey Wallbanger (GCNY)

2 oz Orange juice (strained through a coffee filter)
1⁄4 oz Lemon juice
1 1⁄2 oz Vodka
1⁄2 oz Galliano
1 ds Orange bitters, Angostura
Instructions

Stir, strain, up.

Yields Drink
Authenticity
Altered recipe
Creator
There are many versions; this one's courtesy of Don Lee for Golden Cadillac, NYC.
Source reference

http://on.wsj.com/1gRBc64

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • The lemon helps. If using whipped cream vodka, may be too sweet. Sub yellow chartreuse for galliano.
  • Good but lacks of complexity
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Shawn C commented on 3/01/2023:

While I don't make this cocktail as listed, the Harvey Wallbanger is one of my favorites despite being a very simple vodka(!?) cocktail. It all begins and ends with the oranges, since the juice is THE major flavor component. I learned this when I moved to California and had my own orange trees to work with--this drink took on a whole new dimension as a result. The best juice for this cocktail (and other orange juice containing drinks) is fresh-squeezed from oranges of proper ripeness. Slightly under-ripe to ripe is good, anything drifting into overly sweet/over-ripe is not. There should be some tanginess to the juice, but not the over-ripe sickly sweet, dark bitter/off taste of post-season oranges or many prepared juices/concentrates. I often use small oranges for this, little ones you will never see in the store.

When fresh squeezed, there is considerable oil from the orange zest, and that greatly augments the flavor. With good fresh oranges, omit the lemon juice in this recipe, you won't need it or want it. This way doesn't require any orange bitters either--the squeezed zest is supplying that. Getting the right oranges does make the drink somewhat seasonal for me, from December through about May covering the two seasons when the Washington and Valencia oranges consecutively are at their best.

I often make this by squeezing around 3-4 ounces of orange juice directly into a double rocks glass, then add 1.5 oz vodka (Sobieski). I don't do any straining of the juice unless there are seeds. I add ice and stir in the glass, then float the Galliano. If you want alcohol heat, this won't have it (unless you double the vodka), but it is so tasty.

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