Dreamy Dorini Smoking Martini

2 oz Vodka, 42Below
1⁄2 oz Islay Scotch, Laphroaig 10
3 dr Herbal liqueur, Pernod (2-3)
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Audrey Saunders, Carlyle Hotel, NYC.
Source reference

http://m.sfgate.com/wine/cocktailian/article/When-Scotch-lies-down-with…

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • If you like vodka martinis, maybe.
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Homme du Monde Cocktail

1 1⁄4 oz Old Tom Gin
3⁄4 oz Apricot liqueur
1⁄2 oz Apple cider
1⁄2 oz Lemon juice
1⁄2 oz Egg white
Instructions

Dry shake, shake w/ ice, double strain into a chilled coupe

Homme du Monde Cocktail
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Mezcal Martini

1⁄2 oz Mezcal
1 1⁄2 oz Gin
1⁄2 oz Dry vermouth
Instructions

Stir with ice. Strain into martini glass.

Notes

I can't have been the first person to do this, but it's delicious, and I'm not immediately finding it. I apologize in advance to whoever created it first.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I used Banhez, Citadelle, Dolin and a dash of Regan's. Pretty dry and subtle with those ingredients: enjoyable but not memorable.
  • I used a good anejo, cocci americano, and beefeater gin. The americano adds some sweetness and the smokey complex anjeo is really the star.
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lesliec commented on 7/24/2016:

Good, but maybe a tad dry for my taste. A dash of orange bitters (I used Regan's) helps.

Across 110th Street

2 oz Añejo rum (like Brugal)
1 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Falernum, Velvet Falernum
2 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
Instructions

Stir with ice, strain into a chilled cocktail glass, maraschino cherry garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jimmy at the James, New York City
Source reference

http://imbibemagazine.com/Across-110th-Street-recipe

Curator rating
Not yet rated
Average rating
4.5 stars
(31 ratings)
From other users
  • A fun, subtler variation on the Manhattan. I used brugal anejo and tippleman's double spiced falernum. Per the note I reduced falernum to 0.25 ts. I could really taste the wood aging in this drink though it wasn't assertive.
  • Made with Fair rum and Lustau sweet vermouth-really good — ★★★★★
  • Good, but might try with Demerara rum, or Punt e Mes instead of Carpano Antica. Or both. Something to give it bit more depth.
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Cara A commented on 10/03/2021:

Wow, really tasty! Complex and rich. Used tart branded cherries to cut some of the sweetness.

Artur B commented on 8/25/2024:

Suddenly I was out of Falernum so used Benedictine instead. Still very good!

The Wall Street Journalist

1 3⁄4 oz Bourbon
3⁄4 oz Dry vermouth, Dolin
1⁄2 oz Amaro Montenegro
2 ds Peach bitters, Fee Brothers
Instructions

Stir with ice, strain into a cocktail glass, garnish with a sprig of mint

Yields Drink
Authenticity
Unknown
Source reference

Got it from the Wall Street Journal's "Manhattan Project" article.

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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Norm commented on 10/26/2014:

You're right. It was one of the drinks in the "5 of the Best Manhattan Variations" picture that you could glide over and it would brnig it up. A shame. Nice drink.

Dunhill

1 bsp Absinthe
1 oz Gin, Beefeater
1 oz Sherry, Lustau East India Solera
1 oz Dry vermouth, Dolin
1⁄4 oz Curaçao
1 twst Lemon peel (as garnish)
Instructions

Rinse a chilled rocks glass with absinthe. Stir remaining ingredients. Strain into prepared glass with fresh ice and garnish.

Notes

This take from Sherry by Talia Baiocchi, via Punch.

History

Early recipes were served up, and with an olive garnish instead.

Yields Drink
Year
<1925
Authenticity
Altered recipe
Creator
Hatchett's Bar, Piccadilly, London
Source reference

http://punchdrink.com/recipes/dunhill/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Really good. Definitely brings out the salinity and interesting notes from the Sherry. I'll be drinking this a lot.
  • not that great with cooking sherry!
  • Clean at the outset, then some interesting tastes emerge (including the saltiness of the sherry). Good drink when you want something different — ★★★★
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  • Boston Apothecary 3 — Old Tom Gin, Amontillado Sherry, Sweet vermouth, Kirschwasser
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Shanty Town

1 oz Gin, Perry's Tot Navy Strength
6 oz Apple cider, Doc's Hard Apple Cider
Instructions

Build in order over ice cubes in a pilsner glass; serve with straw.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co., NYC.
Source reference

Death and Co. pg 160

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
From other users
  • Used home made cider. Approximate proportions of ingredients. The cider and gin alone taste better than the combination.
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Tom Bomb

1 1⁄2 oz Old Tom Gin, Ransom
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
1⁄4 oz Donn's Spices #2
1⁄4 oz Orgeat
1⁄4 oz Honey syrup (acacia honey)
Instructions

Shake, strain, up.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jillian Vose, Death & Co., NYC.
Source reference

Death and Co. pg 161

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Tiki style gin drink but too many syrups muddle the flavor.
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Occidental Cocktail

1 1⁄2 oz Jamaican rum, Appleton (or Pusser's)
3⁄4 oz Sherry, Lustau East India Solera
1 t Amaro Sibilla
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, rocks.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Not for everyone (most anyone?), but definitely for me.
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The Caribbean

1 1⁄4 oz Jamaican rum (dark)
1 oz Puerto Rican Rum (gold)
1 1⁄2 oz Cola, Coca Cola
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1⁄4 t Ginger syrup
1⁄8 t Pastis, Herbsaint (or Pernod; 6 drops)
1 ds Bitters, Angostura
4 oz Crushed ice
Instructions

Blend at high speed for five seconds, and pour into a tall glass, topping with ice.

Notes

Tikified Cuba Libre.

Yields Drink
Year
1960s
Authenticity
Authentic recipe
Creator
Kon-Tiki restaurant chain.
Source reference

Jeff Berry's Potions of the Caribbean

Curator rating
Not yet rated
Average rating
Not yet rated
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DrunkLab commented on 4/18/2015:

Surprisingly good, a layered and delicious punch in the best tiki tradition. I used Appleton VX (a darker Jamaican would have been more traditional) and Don Q Añejo, increased the lime to 3/4 oz, and omitted the simple.

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