Royal Jubilee

1 1⁄2 oz Calvados
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

Notes

Calvados Sidecar via Harry Craddock.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Harry Craddock, the American Bar at the Savoy Hotel, London.
Source reference

http://cocktaildb.com/recipe_detail?id=4584

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • It's ok. Definitely drinkable. Not one I'd go out of my way to make again though.
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Biff Malibu commented on 12/18/2022:

Fairly astringent - would go skosh on the lemon juice.

In Search of Lost Thyme

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Lavender syrup
1⁄4 oz Herbal liqueur, Green Chartreuse
1 oz Champagne
2 spg Thyme (one muddled, one as garnish)
Instructions

Muddle, shake, double strain over Champagne in a coupe, garnish with a slapped sprig of thyme.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Bell, Book, and Candle

2 oz Gin, St. George Dry Rye
1 oz Aromatized wine, Lillet Rouge
1⁄4 oz Cinnamon syrup (Saigon)
10 dr Hellfire Habanero Shrub, Bittermens
5 dr Bitters, Fee Brothers Old Fashion
1 ds Absinthe (mist, as garnish)
1 twst Lemon peel (as garnish, soaked in rose water)
1 ds Rose water (for soaking)
Instructions

Stir, strain, up, mist (optionally flamed), garnish with rose water-soaked lemon peel.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Flinn Pomeroy, The Patterson House, Nashville, TN
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/gin/dry-rye-gin/

Curator rating
Not yet rated
Average rating
Not yet rated
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Tipperary Cocktail (Dead Rabbit)

1 1⁄2 oz Irish whiskey
1 oz Sweet vermouth
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Water (chilled)
2 ds Orange bitters
1 t Simple syrup (2:1)
Instructions

Stir, strain, up.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Sean Muldoon, Dead Rabbit Grocery & Grog, NYC.
Source reference

http://imbibemagazine.com/Dead-Rabbit-Tipperary-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • The lower EtOH from water is an interesting/unusual direction for a drink like this. I like it! Went light on the simple (.5bsp?) as per the comment.
  • Strong flavors and boozy. Nice variation to the usual manhattan
  • Next time, no simple syrup
  • No need for the simple.
  • Heavy wormwood from their house vermouth infusion melds with the anise from the Chartreuse for a strong absinthe flavor.
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evan.meulemans commented on 3/18/2018:

The drink was decent, I'll make it again. Next time, I will omit the simple syrup though.

Lindsey's Lament

1 3⁄4 oz Bourbon
1 oz Becherovka
1⁄4 oz Maple syrup
2 dr Salt Solution
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Bill Norris, Midnight Cowboy, Austin, TX.
Source reference

http://imbibemagazine.com/Lindsey-s-Lament-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Baltimore Eggnog

2⁄3 oz Brandy
2⁄3 oz Jamaican rum (or other pot still, full-bodied, traditional rum)
2⁄3 oz Madeira (verdelho)
3⁄4 oz Simple syrup (1:1)
1 bsp Cinnamon (powder, shaken)
1 oz Heavy cream
1 Whole egg
1 pn Nutmeg (as garnish)
Instructions

Shake, double strain, goblet, nutmeg.

Yields Drink
Year
1800s
Authenticity
Authentic recipe
Source reference

http://elementalmixology.files.wordpress.com/2011/11/baltimore-eggnog-r…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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The Great Pumpkin

4 oz Coffee, Counter Culture Baroida (hot)
1⁄2 oz Fernet Jelínek
1⁄2 oz Spiced Rum
1⁄2 oz Amaro Meletti
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Orange peel (as garnish)
Instructions

Stir booze with hot coffee, top with twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Sother Teague y Natalie Czech, Amor y Amargo, NYC.
Source reference

http://blogs.villagevoice.com/forkintheroad/2013/11/amor_y_amargo_black…

Curator rating
Not yet rated
Average rating
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Daddy Loves You

1 1⁄2 oz Añejo rum
3⁄4 oz Dry vermouth
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Chambord
Instructions

Stir, up.

History

Slight variation of El Presidente.

Yields Drink
Year
2013
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • When made with Grand Mariner, needs a couple dashes of angostura bitters
  • No. Too sweet. . .and then just bad.
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Mixin In Ansley commented on 3/07/2024:

A jammy rum drink, a decent switch up from a more likely brown spirit given this spec.

Artur B commented on 1/03/2025:

Too sweet even with 2 dashes of Angostura. After that even worse.

Gotham Nights

2 oz Rye
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Coffee liqueur
1⁄4 oz Walnut Liqueur (or hazelnut liqueur)
2 ds Bitters, Angostura (or other aromatic)
1 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (optional)
Instructions

Stir, strain, OF glass, up or rocks.

History

The Iceberg Lounge serves this over a hand-carved chunk of Antarctic ice. Don't ask how they got it.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Did not have liqueur so used extra bitters. Good. — ★★★★
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ccmonsterman commented on 12/12/2014:

I find that walnut liqueurs can be overpowering, to the point where you loose all other flavors. So, I reduced this to 1/4 oz. I love it! Not overly sweet, and actually the first walnut drink I will make again! Oh, and I used Nocello. Perhaps Nocello is a sweeter walnut liqueur.

Bevx commented on 12/13/2014:

Yeah, I'm gonna update the recipe. I think I meant for it to be 1/2 oz coffee & 1/4 oz walnut, instead of the other way around. I use Nocello in this too, and you're right: it's VERY sweet & powerful... Also, I use Luxardo Espresso Liqueur which is more "coffee-y" and less sweet than some others, helping punch through that wall of walnut.

Thanks for the feedback, I'm glad you enjoyed it!

Good Things Come

1 3⁄4 oz Irish whiskey, Redbreast
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Fernet Branca
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Lavender bitters
Instructions

Stir, strain, up.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Jeff Grdinich, beta cocktails
Source reference

http://cocktailvirgin.blogspot.com/2011/09/good-things-come.html?m=1

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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