Triglav

2 oz Rum, Havana Club 3
3⁄4 oz Sweet vermouth, Dolin
1⁄2 oz Orange liqueur, Grand Marnier
1⁄4 oz Simple syrup
2 ds Bitters, Angostura
Instructions

Stir, Strain, Up. Coupe. Maraschino cherry

Notes

Changed recipe to reduce sugar

History

1921 American-Drinks by Victor Hugo Himmelreich

Yields Drink
Year
1921
Authenticity
Authentic recipe
Creator
Ruth Rattay
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1921-American-Drinks-by-Vict…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Need reduce sugar.
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Shawn C commented on 6/24/2023:

I haven't tried this drink, but the original recipe looks a bit different in proportions/ingredients if my translation is correct: 1/2 cocktail glass rum, 1/4 cocktail glass Curacao, 1/4 cocktail glass cognac, 2 dashes Angostura Bitters, 1 teaspoon of sugar, remainder/fill(?) vermouth.

It isn't clear to me from the context of vermouth recipes in the book if this one should be sweet or dry vermouth or how much would be appropriate. The addition of sugar suggests dry vermouth might be the right call since Curacao is rather sweet. I don't know how much vermouth would be appropriate either.

Anchor-Faced

2 oz Rum, Smith & Cross (An aged funky navy strength Jamaican rum is preferable)
3⁄4 oz Sherry, Lustau East India Solera (3 parts Oloroso to 1 part PX Sherry is a good sub)
3⁄8 oz CioCiaro
3⁄8 oz Crème de Banane
2 ds Bitters, Dale DeGroff's Pimento Bitters (Sub 1/2 bsp allspice dram + 1 dash Angostura perhaps)
1 twst Orange peel (As garnish)
Instructions

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

History

After writing up the Blue Plate Special from the Paper Plane on the blog, I latched onto the Ciociaro-banana liqueur combination. I took it in a funky rum direction and tried to fit it into the .38 Special's structure, but it was still rather aggressive. I then utilized some cream sherry to tame it, and I added accents with allspice bitters. For a name, I dubbed this one Anchor-Faced which is a slang term for someone who is extremely enthusiastic to be in the British Royal Navy.

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

https://cocktailvirgin.blogspot.com/2023/06/anchor-faced.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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My Hope

1 1⁄2 oz Port (Graham's Extra dry White Port)
1⁄2 oz Cognac (Courvosier VSOP)
1 ds Bitters, Angostura
1 pn Paprika
Instructions

Stir with ice. Lowball with big ice.

Notes

Extra-dry and complex.

Yields Drink
Year
1922
Authenticity
Authentic recipe
Creator
W. Slagter
Source reference

https://euvs-vintage-cocktail-books.cld.bz/Vintage-Cocktail-Books-Nethe…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Kindred Cocktails commented on 6/19/2023:

Curated to correct Smoked Paprika to regular Paprika, White Port to Port, and relocate the poster's preferred brands to the ingredient notes for historic accuracy.

American Gumption

1 oz Bourbon (Preferably bonded)
1 oz Applejack (Preferably Laird's Bonded)
1⁄4 oz Maraschino Liqueur
1⁄8 oz Demerara syrup
1 ds Bitters, Angostura
1 ds Orange bitters
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a rocks glass with a large cube, and garnish with an orange twist.

History

I was inspired by Phil Ward's Tequila Gumption, and I decided to cross it with the American Trilogy by replacing the reposado tequila and mezcal duo with bonded Bourbon and apple brandy. Utilizing a Mr. Potato Head swap seemed like a perfect tribute to Phil, and I dubbed this the American Gumption.

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

https://cocktailvirgin.blogspot.com/2023/06/american-gumption.html

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • The Soother — Cognac, Jamaican rum, Orange Curaçao, Apple juice, Simple syrup, Lemon
  • Cubed Old Fashioned — Cognac, Rum, Rye, Bitters, Orange bitters, Simple syrup, Orange peel, Brandied cherry
  • Springtime in Manhattan — Bourbon, Bitters, Pamplemousse Rose, Maraschino Liqueur, Bianco Vermouth, Grapefruit peel

Siege of Havana

2 oz Gin (Preferably a London Dry)
3⁄4 oz Dry vermouth
1⁄4 oz Swedish Punsch
1⁄8 oz Apricot liqueur
1⁄8 oz Lemon juice
2 ds Orange bitters
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a coupe, and garnish with a lemon twist.

History

I was inspired by Ezra Star's Martini-like When the British Came to Spain with hints of two sweeteners and a citrus juice, and I mashed up a Martini with the classic Havana Cocktail of gin, apricot liqueur, Swedish punsch, and lemon in that style. For a name, I kept the names of the two source drinks in mind and dubbed this the Siege of Havana after the events of 1862 that were part of the Seven Years' War.

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

https://cocktailvirgin.blogspot.com/2023/06/siege-of-havana.html

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Hope You Find Your Dad!

1 1⁄2 oz Gin, Green Hat
1 oz Mint syrup (see note)
1⁄2 oz Lime
1⁄4 oz Strega
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 spg Mint (as garnish)
Instructions

Shake; double strain; coupe; garnish.

Notes

Mint syrup instructions: 225g:225g simple + 5 grams blanched mint leaves; blend and strain and then add 1oz peppermint extract

Yields Drink
Authenticity
Authentic recipe
Creator
Daniel Miller, Fancy Radish, Washington, D.C.
Source reference

https://punchdrink.com/recipes/hope-you-find-your-dad/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • The Strega makes this one interesting
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dDanks commented on 6/11/2023:

quick correction, its 1.5 oz gin

Craig E commented on 6/14/2023:

Fixed, thanks! Added the mint garnish mentioned at the source as well and clarified quantities for the syrup.

Lost in the Supermarket

3⁄4 oz Scotch (Preferably a smoky Islay like Laphroaig 10)
3⁄4 oz Apple brandy (Aged like Laird's Bonded)
1⁄2 oz Drambuie
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
1 ds Orange bitters
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.

History

When I was writing up the Franklin Mortgage & Investment Co.'s Lonely Holiday for the blog, I recalled how I taught a co-worker a few days before about Phil Ward's Cornwall Negroni. Soon, I plotted out a mashup of the two concepts. I kept with the Franklin's song title drink names and dubbed this after the Clash's Lost in the Supermarket.

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

https://cocktailvirgin.blogspot.com/2023/06/lost-in-supermarket.html

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Shawn C commented on 6/09/2023:

This one grew on me as I sipped it, which added another half star, bumping to a 5--I really wish we had a 10 point scale since the gap from 4 to 5 can seem more significant than it really is. There is a lot going on in this drink and the Laphroaig 10 yr sets just the right peat note to make it all work together. The cocktail is rich in sweetness and flavor up front, balanced by the peat, and backed by extended orange & grapefruit bitterness. The apple is there in the background and there is some rich wine flavor from the vermouth/amaro. I am not sure where one flavor ends and the other begins, but like a restock grocery run during the worst of the pandemic, there is a lot to unpack.

Morgan Hill Gimlet

1 1⁄2 oz Gin, St. George Terroir
1 oz Dry vermouth, Noilly Prat (Infused, see note)
1⁄2 oz Cynar
2 lf Sage (if over 1 inch long, use one leaf)
Instructions

Muddle the sage leaves lightly with a splash of vermouth and a 1-inch lemon peel. Add other ingredients. Stir 40 seconds. Strain into chilled martini glass. Garnish with a cocktail olive.

Notes

Infused with California bay laurel, thyme, saffron & cocktail onion.

Yields Drink
Authenticity
Your original creation
Creator
Q Williams
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Tricky to balance...
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Autumn thing

3⁄4 oz Gin, Plymouth
3⁄4 oz Manzanilla sherry (Lustau)
1⁄2 oz Amaro (Senza Finne 'Autumn' offering)
Instructions

Stir, strain, coupe

History

Senza Finne is a local amari producer and the Autum expression is notable for including mushrooms along with the more typical root and bark. Makes for a nice almost savory drink.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Exposicion

2 oz Gin
1⁄2 oz Aromatized wine, St. Raphaël (St. Raphaël Rouge)
1⁄4 oz Dry peach brandy
1⁄4 oz Cassis
Instructions

Stir with ice, strain into chilled Nick & Nora or other cocktail glass.

Notes

This recipe has been adapted to modern tastes by doubling the gin, and cutting the other components by 1/2 while holding their relative ratios the same. This is still a sweet, fruity, lush drink--an indulgence. The original 1 : 1 : 1/2 : 1/2 ratios were rather sweet while this version has some alcohol heat. If this seems too spirit-forward, try 1.5 : 3/4 : 3/8 : 3/8 -- in some ways I found this latter the best balance of the three ratios I tried, but I was using Tanqueray. A lower proof gin might provide a better balance at 2 ounces.

St. Raphaël Rouge drew me to this cocktail. It is a richer/more fruity quinquina than Dubonnet or Byrrh and I sometimes find it a preferable substitute for those in cocktails that "just aren't doing it for me." Unfortunately, it is not readily available in the U.S. at this time so I have been ordering bottles from the UK.

History

This drink is featured in Spanish barman Antonio Josa's excellent 1933 "Cocktelera Universal" and the spelling is retained here. The original proportions are 1 gin: 1 St. Raphael: 1/2 peach brandy, and 1/2 Creme de Cassis. The original proportions make for a very rich drink, not unusual for the time. I increased gin and decreased others proportionately.

By 1947 Pedro Chicote's "Cocktails Mundiales" had changed the same-named drink considerably into a gin/Grand Marnier/cherry brandy mix.

Yields Drink
Year
1933
Authenticity
Altered recipe
Creator
Unclear
Source reference

"Cocktelera Universal" by Antonio Josa, 1933.

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