Edgewood

1 1⁄2 oz Gin, Plymouth
1 oz Grapefruit juice
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Aromatized wine, Lillet Blanc
Instructions

Shake with ice and strain into a chilled coupe. Garnish with a pinch of kosher salt.

Yields Drink
Authenticity
Authentic recipe
Creator
Greg Best, Atlanta, 2006
Source reference

PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
From other users
  • Added a dash of orange bitters
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bvankammen commented on 1/06/2016:

Good balance; of the 3 ingredients you'd expect to be able to taste, you can taste them all equally.  But could use another layer of flavor: herbal or fizzy, maybe?

marquisexb commented on 9/24/2021:

I feel like gin is the wrong alcohol for this. Also agree with another commenter that it lacks another layer or more depth. For a second drink, I swapped cachaca and added some bitters, and felt that was an improvement.

Shawn C commented on 10/08/2023:

Kind of bland, low proof, modest alcohol content, dry. Better as it warms. Maybe 2.5 out of 5...but not a 3. The grapefruit juice adds some citrus acidity to the mild bitterness of the Punt e Mes and drier bitter of the Lillet. I am not sure what might improve it, but I might try 1/2 oz of Pamplemousse liqueur in place of the grapefruit juice, or go to 1/2 oz grapefruit juice. If sticking with Plymouth, the Navy Strength would at least give it some alcohol heat.

Port of Havana

3 oz White port
3⁄4 oz Lime juice
1⁄2 oz Vanilla syrup
1 ds Bitters, Angostura
1 ds Grapefruit bitters
1 sli Lime (as garnish)
Instructions

Chill a cocktail glass. Shake ingredients with ice, then double strain into glass. Garnish with a lime wheel.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Source reference

The Art of the Shim

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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lesliec commented on 5/24/2018:

Curated - a dash of grapefruit bitters, not an ounce!

Pickett's Revenge

2 oz Rye, Bulleit
6 4⁄5 oz Ginger beer, Fever Tree (1 bottle)
1 spg Mint
Instructions

Spank mint and add to collins glass. Add 1-2 ice cubes and swirl around. Add rye, ginger beer. Top off with ice. Stir to mix

Notes

An alternative take to Pickett's Charge.

Yields Drink
Authenticity
Altered recipe
Source reference

http://www.pickettbrothersbeverage.com/ginger-drink-recipes/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • The mint's a nice addition.
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Romeo Sierra

2 oz Gin, Hendrick's
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Apricot liqueur, Rothman & Winter
1⁄2 oz Lemon juice
1 twst Lemon peel (garnish)
Instructions

Shake, double strain, cocktail glass, garnish with 1-2 strips of lemon peel.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Ruby Tuesday

1 1⁄2 oz Rye
1 oz Bénédictine
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
5 Cherry (Fresh black cherries)
1 twst Lemon peel (As garnish)
Instructions

Muddle the cherries. Add remaining ingredients. Shake, double strain, straight up, garnish.

History

From Speakeasy: Classic Cocktails Reimagined From New York’s Employees Only Bar by Jason Kosmas and Dushan Zaric

Yields Drink
Authenticity
Unknown
Source reference

http://imbibemagazine.com/Ruby-Tuesday-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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J. Alfred Prufrock

1 1⁄2 oz Peach Shrub
1 1⁄2 oz Vodka
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Lime juice
3 oz Club soda
Instructions

Combine all ingredients except soda in a shaker with ice, shake, strain into an ice-filled collins glass, add soda and stir. Garnish with peach wedge.

Notes

Peach Shrub: Cut 2 pounds of ripe peaches (including skins) into 1 inch cubes, stir in 1 cup granulated sugar; muddle lightly. Refrigerate 24 hours to allow sugar to fully dissolve. Add 1 cup White Balsamic Vinegar. Refrigerate for 4 days, stirring occasionally. Strain through a fine sieve and discard solids. Yields approx 20 oz

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Lance Bridges, San Diego, CA
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Maybe a .5 oz of peach schnapps to finish drink. Awesome drink
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Plasmatic Mary

1 1⁄2 oz Vodka
1 1⁄2 oz Dry vermouth, Noilly Prat
4 dr Celery bitters, Fee Brothers
1⁄2 oz Genepy, Dolin Genepy des Alpes
6 oz Soda water
1 sli Green Onion
Instructions

Build in Collins Glass, over ice, add soda water last

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Robert Jones
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Clavo y Concha

1 1⁄2 oz Mezcal
3⁄4 oz Batavia Arrack
3⁄4 oz Lime juice
1⁄2 oz Triple sec, Cointreau
3 ds Hellfire Habanero Shrub, Bittermens
Instructions

Shake, strain, rocks

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Sub 0.25 oz Ancho Reyes for shrub. Add 0.3 oz simple syrup.
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Years Of Worry

2 oz Bourbon (100 proof)
3⁄4 oz Crème de Banane, Giffard
1⁄4 oz Aromatized wine, Cocchi Americano
1 ds Bitters (Xocolatl Mole)
Instructions

Stir and strain into a rocks glass containing one large rock.

Picture of Years Of Worry
2011 Kindred Cocktails
Yields Drink
Authenticity
Unknown
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Delicious but a bit sweet - cut the banana to 1/2
  • Dessert! Used chocolate bitters and home-made crème de banane. I should make again with a better more banana-y liquer.
  • Sweet, test with 2-1/2-1/2 next time — ★★★★
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sevyryelsdorn commented on 1/13/2018:

Quite good - I tried adding a dash of allspice dram to it as well, which was an interesting variation - not necessarily better.

mjforres commented on 3/25/2018:

I tried this with Buffalo Trace, homemade banana liqueur,and Cardamaro for the aromatized wine.  I didn't have mole bitters so I used root beer bitters.  And then I made a couple more.

applejack commented on 7/01/2018:

Made this with OGD 100 and 10 drops of Bittermens Xocolatl Mole Bitters, 50 revolution stir count.  Liked the flavor profile (reminded me a bit of a stirred boozy version of Bananas Foster), but thought it was a bit sweet for me as written.  Added an additional 10 drops of mole bitters, and per a previous suggestion, spritzed the inside and top of the glass with allspice dram, which I thought was a slight improvement to the drink.  Either way, a very tasty flavor profile.

For whom the sun rises

1 1⁄2 oz Amaro Sibilla
3⁄4 oz Grapefruit juice
1⁄4 oz Maraschino Liqueur, Maraska
1⁄4 oz Lime juice
1⁄4 oz Simple syrup
5 dr Salt (salt solution 3:1 kosher salt to water)
1 twst Grapefruit peel
Instructions

Shake, double strain, chilled coupe

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Neal Bodenheimer, Cure, New Orleans
Source reference

http://ruhlman.com/2013/11/friday-cocktail-hour-for-whom-the-sun-rises/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Interesting combination of flavors, but never really seemed to come together.
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christina in tacoma commented on 6/14/2014:

I decided to try this since my bottle of Sibilla hasn't been touched in over a year (it's intense!) and I really like grapefruit juice with other amari such as Cynar. I did make the following substitutions: Luxardo Maraschino as that is what I have, honey syrup instead of simple since it was made, and a pinch of kosher salt instead of making a solution. My grapefruit was pink, but I'd like to try white when I can find one.

Thoughts: for me, better on the rocks- the extra dilution and chilling softened the bitter and sweet notes. The maraschino was just a bit too dominant. I haven't had Maraska's brand in a couple years but I remember it being mellower. I'm tempted to play with adding a touch of something like Maurin Quina or Gran Classico next time, and maybe a little more lime, but overall this is good.

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