Tough as Nails

1 1⁄2 oz Blended Scotch, Johnnie Walker (Black)
3⁄4 oz Drambuie
3⁄4 oz Amaro (Ferro China Bisleri)
1⁄4 oz Herbal liqueur, Jeppson's Malort
1 twst Orange peel
Instructions

Stir with ice, strain into double old-fashioned glass with a large rock. Express orange peel and use as garnish.

Notes

The Johnnie Walker Black provides just enough peat to hold the character together without overpowering anything. The Malort bitter finish is surprisingly tame (up the quantity if you want more bite at the end) but nicely balances the Drambuie's honey mid-sip. The components all fit together, greatly exceeding my expectations on the first try. The iron flavor is there, but mellow. The base amaro essence of the Ferro China Bisleri is actually quite good separate from the iron citrate.

History

I had the concept of making a Rusty Nail riff using Ferro China to provide actual iron flavor, while using Jeppson Malort as a bittering agent to balance the honey of Drambuie.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Billy & Molly

1 1⁄2 oz Junmai Sake
1 oz Lychee liqueur
3⁄4 oz Aperitivo (Martini Rossi 1872 Bitter Aperitivo)
3⁄4 oz Lime cordial, Rose's
2 ds Mint Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

My pals Molly and Billy ....

https://www.youtube.com/watch?v=I_VeuIJMt-o

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Murderino

2 oz Blanco tequila
1 oz Lemon juice
3⁄4 oz Aperol
1⁄2 oz Elderflower liqueur, St. Germain
4 ds Bitters, Angostura (Go heavy)
Instructions

Combine ingredients and shake.

Notes

Refreshing. Perfect for a hot day. You'd swear it's made with grapefruit. Careful, they go down too easily

Yields Drink
Year
2023
Authenticity
Unknown
Creator
Lido Restaurant at Dolphin Bay in Pismo Beach, CA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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brimagick commented on 5/06/2025:

Very similar to the Avion De Papel cocktail with a few ingredient swaps.. adds a sweeter finish

Georgetown Tuxedo

2 oz Light rum (White rum, not Jamaican or Agricole)
3⁄4 oz Dry vermouth
1⁄4 oz Falernum
1⁄8 oz Maraschino Liqueur
1 ds Absinthe
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.

Notes

My dash of absinthe was 12 drops.

History

At work, I had a guest request a Martinez, and I commented that it was one of my favorite Martini variations although I do like the Tuxedo No. 2 a lot. As she gained trust in me, she gave it a go and later declared that it was her new favorite gin drink. After work, I thought about what else could get the Tuxedo No. 2's "Improved treatment" of Maraschino and absinthe, and I wanted to keep the dry vermouth element. I then honed in on the rum-based Georgetown Club from Charles H. Baker Jr.'s South American Gentleman's Companion that I fancied so much that I put on the menu at Loyal Nine. I mashed up the Georgetown Club with the Improved element of the Tuxedo No. 2 from The Savoy Cocktail Book, and dubbed this the Georgetown Tuxedo. I already knew that falernum and Maraschino could play well together from the Crafty & Elusive Elk. While I made this with a beautiful white rum, I could not help but think that a little funk from a touch of rhum agricole or Jamaican white rum here might take the drink to the next level; at Loyal Nine, I served the Georgetown Club with a quarter ounce of rhum agricole.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/08/georgetown-tuxedo.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Home Drum

1 3⁄4 oz Cognac
1⁄4 oz Islay Scotch, Laphroaig (Or other smoky whisky)
1⁄2 oz Cynar
1⁄2 oz Falernum
1 ds Bitters, Angostura
1 rinse Absinthe
Instructions

Stir with ice and strain into an old fashioned glass rinsed with absinthe.

History

I became inspired by the Cynar-falernum combination in the Brooks, and my mind went to the Cognac Corn'n'Oil that Richard Seale described during a talk here in Boston for a base. Next, I mimicked the proportions of Maks Pazuniak's 100 Year Old Cigar as well as its smoky Scotch and absinthe accents. For a name, I kept the Corn'n'Oil heritage and dubbed this after the Bajan saying of "Home drum beats first" meaning that before taking on another's problems, look after your own family first.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/08/home-drum.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Silver Anniversary

1 3⁄4 oz Gin, Bluecoat
3⁄4 oz Gran Classico
1⁄2 oz Cherry Liqueur, Luxardo
3⁄4 oz Bonal Gentiane Quina
1 Brandied cherry (as garnish)
Instructions

Stir with ice, strain into coupe with brandied cherry

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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  • Bang Bang Gang — Gin, Dry vermouth, Gran Classico, Fernet Branca, Orange bitters, Rhubarb syrup
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Slow Ride

1⁄2 oz Elderflower liqueur, St. Elder
2 oz Vodka, Ketel One
1 oz Cucumber Vodka, Crop Organic Cucumber Vodka
1⁄2 oz Crème de Violette, Rothman & Winter
3⁄4 oz Aromatized wine, Cocchi Americano
2 dr Bitters, Bittermens Hopped Grapefruit
1⁄4 oz Aloe vera liqueur, Chareau
Instructions

Add ice to shaker. Add all ingredients. Stir. Pour into a martini glass.

Notes

A drink my lovely wife and her friends love.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
Not yet rated
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Dry Daiquiri

1 1⁄4 oz Light rum
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1⁄4 oz Campari
1 ds Passion fruit syrup
1 sli Orange peel (flamed, as garnish)
Instructions

Shake. Up. Cocktail glass. Flamed orange coin twist garnish.

History

https://punchdrink.com/articles/dry-daiquiri-cocktail-trend-london/

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Kevin Armstrong
Source reference

https://youtu.be/_50gx8nadWA

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Kernville Express

1 1⁄2 oz Cognac
1 oz Lychee liqueur
3⁄4 oz Aromatized wine, Cocchi Americano
1 oz Pineapple juice
3 ds Bitters, Fee Brothers Black Walnut
1⁄2 t Sherry vinegar (Jerez Sherry Vinegar, aged 25 years)
Instructions

Shake with ice and strain into a frozen coupe glass.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Haiti Cocktail (Elvezio Grassi)

3⁄4 oz Amaro (Ferro China Bisleri)
3⁄4 oz Demerara Rum, Hamilton Demerara 86
3⁄4 oz Dry vermouth
1⁄2 oz Sweet vermouth
1⁄4 oz Campari
2 ds Bitters, Angostura
1 twst Lemon (as garnish)
Instructions

Stir with ice, strain into cocktail glass, garnish with lemon twist.

Notes

Ferro China Bisleri is the star of this cocktail. It is an amaro (bitter) that is notable for the presence of iron citrate (ferro in the name) as well as traditional quinquina. For decades in Italy this liqueur was widely promoted and used as a tonic for anemia and other ailments.

Ferro China has a broader pleasant amaro character than one would imagine, but accompanied by an intriguing metallic/rust flavor. Consumed neat, it presents the flavor and aftertaste of holding a penny or nail in the mouth. In a cocktail like this one, the effect is more subdued, while positively contributing.

I have used Hamilton 86 as the rum as well as El Dorado 3 yr. The darker rum broadens the palate more at the cost of pushing the ferro somewhat into the background. Adjust the rum quantity and type to tweak the ferro presentation. For vermouth I used Cocchi di Torino and Dolin Dry.

History

A Haiti cocktail is listed in the 1929 "L'Heure du Cocktail" but is completely different with gin, Byrrh and cassis. Grassi's 1936 collection of cocktails has his own version (slightly modified here) with him as the source among contributors.

Grassi's recipe is: 20% Vermouth Torino, 10% Campari, 30% Ferro China Bisleri, 10% Rhum Demerara, 30% Dry Vermouth, 2 dashes Angostura. Served with a lemon peel. He specifies shaken.

I have lightly altered the recipe based on a few tests comparing to the 1936 recipe. I recommend stirring rather than shaking and upping the rum proportion as in my posted quantities.

Yields Drink
Year
1936
Authenticity
Altered recipe
Source reference

1936 "1000 Mistures" by Elvezio Grassi

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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