Campfire

1 1⁄4 oz Islay Scotch, Laphroaig 10
3⁄4 oz Cognac
3⁄4 oz Orange juice
1⁄2 oz Maple syrup
Instructions

Ice, shake, strain, coupe.

Notes

As served at Takashi, a Michelin-star restaurant in Chicago. While the four ingredients appeared on the menu, the exact brands and proportions were not listed; the amounts shown came from my attempts to duplicate it at home.

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Chef Takashi Yagihashi, Takashi, Chicago, Illinois
Source reference

http://www.takashichicago.com

Curator rating
Not yet rated
Average rating
2.5 stars
(7 ratings)
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Hercules

2 oz Old Tom Gin, Ransom
1 oz Sweet vermouth, Carpano Antica Formula
1 t Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura
4 dr Orange cream citrate, Bittermens
Instructions

Stir and strain into a cocktail glass.

Picture of Hercules
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • 4.5 if I could.
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  • The Kid with the Replaceable Head — Genever, Cardamaro, Sweet vermouth, Maraschino Liqueur, Absinthe, Lemon peel
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Fort Greene

3 1⁄2 oz Bourbon, Knob Creek
1 oz CioCiaro
1 rinse Islay Scotch, Laphroaig 10
Instructions

No garnish. Served up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Tynan Craycraft @BarbutoNYC
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Flintlock commented on 3/14/2023:

Very good. A twist on the Brooklyn, tossing away the french vermouth and maraschino in favor of coating your glass with scotch.
I tried this with with Rocker port-finished bourbon instead of Knob Creek. I think that particular bourbon was too sweet for the recipe, and Knob Creek would be more balanced. I think I'll try it next with a smokier Islay.
Edit: Lagavulin 8 worked better with my rocker bourbon.

Prince Edward

2 oz Scotch, Compass Box Oak Cross
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Drambuie
2 ds Orange bitters
Instructions

Stir with ice and strain in to chilled coupe

Notes

Recipe in PDT uses their House Bitters and notes that the original recipe did not include bitters.

Yields Drink
Authenticity
Authentic recipe
Creator
Stan Jones
Source reference

Jones Complete Bar Guide, 1977 via PDT Cocktail Book (p. 211)

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
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A Farewell to Hemingway

2 1⁄2 oz Kirschwasser
1 oz Lime juice (juice of one big lime)
1⁄4 oz Cherry syrup (or raspberry syrup)
3 oz Soda water
1 twst Lime peel (as garnish)
Instructions

Shake, strain into a Collins over ice, top with soda, garnish with lime spiral twist.

Notes

These are Baker's ratios; ignore them, make your own.

Yields Drink
Authenticity
Authentic recipe
Creator
Charles H. Baker.
Source reference

http://www.washingtonpost.com/pb/recipes/a-farewell-to-hemingway/13033/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Pretty sour - doubled the syrup, lowered the lime, still too sour for me.
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christina in tacoma commented on 2/26/2017:

I had a bottle of kirsch of finish and  this was a good choice to experiment with.  I used maurin quina and ginger ale in place of the syrup/soda.  Very refreshing and drinkable but still interesting with the cherry brandy.

A Farewell to One's Witz

2 1⁄4 oz Apricot eau-de-vie, Blume Marillen
1 oz Lime juice
1⁄2 oz Apricot liqueur, Rothman & Winter
1⁄2 oz Simple syrup
3 oz Soda water
1 twst Lime peel (as garnish, optional)
Instructions

Shake, strain over ice in a Collins, top with soda.

Notes

Sorry for the name, Eric.

History

Riff on the Farewell to Hemingway from Baker.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Eric Witz, MA.
Source reference

http://aphonik.tumblr.com/post/80841784935/seeking-an-additional-use-fo…

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Lingua Franca — Pisco, Jamaican rum, Falernum, Pear liqueur, Apricot liqueur, Orange bitters, Soda water, Lemon juice
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That Chartreuse Drink

1 1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Lime juice
Instructions

Shake all ingredients with ice.
Strain over rocks.
Garnish with orange twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
E Ryan Simmons, Missoula, MT, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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The Wet Dream

1 oz Gin, Plymouth
1⁄2 oz Crème Yvette
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1⁄2 oz Egg white
6 ds Peychaud's Bitters
Instructions

Hard long dry shake
Add ice, shake
Serve up, drizzled Peychaud's on top

Notes

Dry shake with a coil to achieve maximum texture.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
E Ryan Simmons, Plonk Wine, Missoula, MT, USA
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Have to try with the egg white
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bvankammen commented on 3/05/2016:

Complex, aesthetically pleasing.  Balance is good too.

The Mourning Cadáver

1 1⁄2 oz Mezcal (Vida)
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Lemon juice
1⁄4 oz Orgeat (housemade)
1 rinse Herbal liqueur, Pernod
Instructions

Rinse coupe with pernod. Combine other ingredients and shake. Double strain into rinsed coupe. Lemon peel.

Notes

Original cocktail inspired by Corpse Reviver #2

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Ryan, The Whale Wins, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • More a 3.5 .. very nice.
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Williwaw Swizzle

1 1⁄2 oz Genepy, Dolin Genepy des Alpes
1 oz Gin, Voyager
1⁄2 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Falernum
Instructions

Build in collin's glass. Fill with crushed ice. Swizzle until glass frosts. Serve with pickled pineapple.

Notes

This site does not recognize Dolin Genepy Des Alpes. Use homemade falernum!

Williwaw Swizzle
3/25/14 hefeweizjohn
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Ryan, The Whale Wins, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Good but a touch on the sweet side for me. I made this with navy strength Plymouth. Maybe next time I will increase the lime to ¾.
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