Atta Boy

2 oz Rye
1⁄2 oz Balsamic Vinegar, Boyajian balsamic fig vinegar
1⁄2 oz Dry sherry
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Unrelated to the bar Attaboy.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
A. J. Rathburn
Source reference

http://www.ajrathbun.com/blog/2013/12/what-im-drinking-atta-boy/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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jensck commented on 1/15/2017:

Decent, but probably needs the exact brand of vinegar to get it right. I tried with a different brand of fig vinegar, and it worked, but it wasn't quite sweet enough and didn't quite feel "all there".

Flannel Shirt

1 3⁄4 oz Scotch
1 1⁄2 oz Apple cider
1⁄2 oz Averna
1⁄4 oz Lemon juice
1 t Demerara syrup (2:1)
1⁄2 t Allspice Dram, St. Elizabeth
2 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Clyde Common, Portland, OR.
Source reference

http://punchdrink.com/recipes/flannel-shirt/

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Yum! Great fall and winter flavors, J likes heavy on the lemon. Try lemon twist. — ★★★★
  • fall
  • great
  • Very good autumn cooler.
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Malty Puppy commented on 7/08/2015:

Please correct the Allspice Dram amount according to reference link: should be a half of teaspoon, and not ½ oz.

Anyway, nice drink. Tart apple, tart whisky, spicy background.

laerm commented on 11/28/2017:

Quite good. I was worried about Averna being too sweet so I used Braulio instead and was quite happy.

Sherry Flip

2 oz Oloroso sherry
1⁄2 oz Simple syrup (1:1)
1 Whole egg
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake, strain, goblet, garnish with fresh grated nutmeg.

Yields Drink
Year
1800s
Authenticity
Altered recipe
Creator
via Jerry Thomas, How to Mix Drinks.
Source reference

http://punchdrink.com/recipes/sherry-flip/

Curator rating
Not yet rated
Average rating
Not yet rated
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15 Second Punch

1 part Gin
1 part Campari
1 part Elderflower liqueur, St. Germain
1 part Grapefruit juice
1 part Lemon juice
Instructions

Mix in a big bowl. Add ice. Make pretty.

Yields Drink
Authenticity
Authentic recipe
Creator
Damon Boelte, Prime Meats, Brooklyn, NY.
Source reference

http://www.bonappetit.com/drinks/article/15-second-punch-really-video?m…

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • I like it with a tiny bit more St-Germain and ~1.25 parts grapefruit juice. It's also good made with tequila instead of gin, kind of in the vein of a Siesta. — ★★★★
  • with Campari and grapefruit juice better with increased Elderflower
  • can swap grapefruit juice for OJ
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K23 commented on 5/25/2014:

Two tweaks we find make it the belle of the ball, reducing to 1/2 pt campari and adding 1/2 pt simple syrup

Burbank Manhattan

2 oz Rye, Rittenhouse 100
1 1⁄4 oz Plum eau-de-vie, Clear Creek (blue plum)
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄8 oz Maraschino Liqueur, Luxardo
7 ds Peychaud's Bitters
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, up, flame and insert orange coin.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Robby Haynes, The Violet Hour, Chicago, IL.
Source reference

http://online.wsj.com/news/articles/SB100014241278873239368045782277715…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Pretty good. Exchanged Plum liqueur for St. Germains.
  • Seems huge; cut in half.
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Chauncey Buck

1 1⁄2 oz Beach Plum Gin, Greenhook Ginsmiths
1 1⁄2 oz Lime juice
3 oz Ginger beer
1 wdg Lime (as garnish)
Instructions

Stir with ice, top with ginger beer, garnish with wedge.

Notes

Sloe gin or damson plum gin can be substituted for the beach plum liqueur

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Maxwell Britten, Maison Premiere, Brooklyn, NY.
Source reference

http://online.wsj.com/news/articles/SB100014241278873239368045782277715…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Café Royal Special

3⁄4 oz Gin
3⁄4 oz Sloe gin
3⁄4 oz Dry vermouth
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

Notes

Original recipe given in parts. Very tart and dry; some will want a teaspoon (or more) of simple in this one.

Yields Drink
Year
1936
Authenticity
Authentic recipe
Creator
William J Tarling, The Café Royal Cocktail Book.
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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flickerdart commented on 5/24/2021:

Made with a full 1/4 oz maple syrup to offset the overwhelming sourness down to merely very tart.

Holland Razor Blade

2 oz Genever
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup (1:1)
1 pn Cayenne pepper (as garnish)
Instructions

Shake, strain, up, garnish with a pinch of cayenne powder.

Yields Drink
Year
1946
Authenticity
Authentic recipe
Creator
via Charles H. Baker's Gentleman's Companion.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Nose is a bit household-cleanerish. Taste is accessible and lemonadey, with an interesting kick of the pepper. Mexican riff on this site is more interesting.
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jaba commented on 3/05/2014:

This was great. I used a 2:1 demerara syrup and used about 1/3 oz. Nice lingering tingle from the cayenne.

KushCus commented on 6/07/2022:

Surprisingly complex and a bit lemonades. Made it with tarragon syrup I had and that worked well

New Amsterdam Sour

1 1⁄2 oz Genever, Bols
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (1:1)
1⁄2 oz Red wine (as float)
Instructions

Shake, strain, rocks, insert straws, top with crushed ice, float about a half ounce of red wine on top.

Notes

Visually striking genever version of the rye-based New York Sour.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jacob Grier, Metrovino, Portland, OR.
Source reference

http://www.jacobgrier.com/cocktails/new-amsterdam-sour/

Curator rating
Not yet rated
Average rating
Not yet rated
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The Hard Sell

3⁄4 oz Herbal liqueur, Jeppson's Malort
3⁄4 oz Gin, Beefeater
3⁄4 oz Lemon juice
3⁄4 oz Elderflower liqueur, St. Germain
1 twst Grapefruit peel
Instructions

Shake, strain into cocktail glass. Squeeze grapefruit peel to release essences, but don't drop in drink.

Notes

For Chicago natives only I suppose... It's hard to find malort outside the city.

History

Created by Brad Bolt of Bar DeVille, Chicago as a reasonable way to drink malort. The bitter grapefruit notes of malort combine beautifully with the elderflower aromas and flavors to create what I think is one of the best St. Germain cocktails I've had, and it performed well in the 2009 Can Can Classic, a St. Germain sponsored cocktail competition.

Yields Drink
Authenticity
Authentic recipe
Creator
Brad Bolt
Source reference

http://www.chicagoreader.com/Bleader/archives/2009/04/09/a-cure-for-mal…

Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • Used Yellow Chartreuse and was delicious. Will need to try with Malort. — ★★★★★
  • Like a much more aggressive Corpse Reviver #2. Excellent.
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maestro898 commented on 12/06/2013:

I've made this more frequently with 2 oz gin (usually City of London or Bombay) and .5 oz for the other ingredients for a drier, boozier drink that I think enhances the bitter and floral notes of the recipe.

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