Country Life

1 1⁄2 oz Bourbon
3⁄4 oz Jamaican rum
3⁄4 oz Port
2 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

These are Sam Ross' ratios. I've also found a recipe online calling for one ounce of bourbon and Angostura in addition to the orange bitters, but I don't know whether that is the original recipe.

Yields Drink
Year
1945
Authenticity
Authentic recipe
Creator
Crosby Gaige's Cocktail Guide
Source reference

Sam Ross' Bartender's Choice app for iOS

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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yarm commented on 4/12/2022:

In Crosby Gaige's Cocktail Guide and Ladies' Companion, the recipe is 1 jigger Bourbon, 1/2 jigger Jamaican rum, 1/2 jigger port wine, 3 dash Angostura Bitters, 1 dash orange bitters. Shake/strain/cocktail glass. This is essentially Gaige renaming the Suburban to fit his chapter's theme which he commonly did in that book.
https://cocktailvirgin.blogspot.com/2009/11/suburban.html

sevyryelsdorn commented on 3/01/2024:

Punch published Richie Boccato's spec from Farmer & Sons in Hudson, New York which specified a tawny port.
1 1/2 ounces bourbon, preferably Old Grand-Dad
3/4 ounce Jamaican rum, preferably Appleton Estate Signature Blend
3/4 ounce tawny port, preferably Porto Kopke Fine Tawny
Orange twist.
https://punchdrink.com/recipes/country-life/

Shawn C commented on 3/02/2024:

I can confirm the recipe that Frederic Yarm listed above is the same as in Gaige's 1944 Standard Cocktail Guide. Note that the jigger volume Gaige listed in 1944 was 1.5 oz. It calls for shaking rather than stirring, but that is one of those strange things about the period that is best ignored to follow modern practice depending on composition.

The original "Suburban" mentioned in the 1935 The Old Waldorf Astoria Bar Book is: 3/5 Whiskey, 1/5 Port, 1/5 Jamaican Rum, 1 dash Angostura, 1 dash Orange bitters. It is odd to me that the Punch variant of "Country Life" lacks any bitters, since there were 4 total dashes in Gaige's version. That boost in the Angostura aromatic bitters is what set it apart other than the minor difference in ratio of whiskey.

Rope Burn

1 oz Jamaican rum, Smith & Cross
1 oz Aperol
1 oz Bonal Gentiane Quina
1 twst Grapefruit peel (flamed, expressed, discarded)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Ron Dollete, Caña Rum Bar, LA, CA.
Source reference

https://web.archive.org/web/20151023102830/http://213nightlife.com/mix-…

Curator rating
4 stars
Average rating
4 stars
(16 ratings)
From other users
  • Improved to my palate with addition of 0.5 oz mezcal
  • Yes, it is syrupy sweet, but to me there's enough tingle and heat on the back end to keep that from being a problem. A good use of S&C.
  • Bittersweet symphony! The best use of S&C and Bonal I've tasted so far — ★★★★★
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yarm commented on 12/07/2021:

Allan when I tagged him on Instagram attributed this to Ron Dollete. The reference link is dead, so I couldn't see what the article stated.

noksagt commented on 12/09/2021:

Wayback machine to the rescue.

That article also credits Dollette:

So I like to always have a negroni riff on Caña’s menu. Makes it easier to realize my goal of one day having a calendar with a negroni for each day of the year. For the spring I selected a drink created by one of our members, Ron Dollete a/k/a Lush Angeles. More than your average barfly blogger, Ron trained with some real deal bartenders to learn the craft and Rope Burn is proof

Craig E commented on 12/10/2021:

Curated to correct attribution and update reference link. Thanks guys!

If You Want My Toddy

3⁄4 oz Becherovka
3⁄4 oz Bärenjäger
3⁄4 oz Swedish Punsch
1 oz Lemon juice
Instructions

Build in a London dock glass and fill with hot water.

Picture of If You Want My Toddy
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Autumn

1 1⁄2 oz Reposado Tequila
3⁄4 oz Amontillado Sherry
1⁄4 oz Pear eau de vie, Clear Creek
1⁄4 oz Maple syrup
2 ds Bitters, Angostura
1 sli Apple (as garnish)
Instructions

Stir, strain, rocks, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Naren Young, Empellón, NYC.
Source reference

http://playboysfw.kinja.com/spanish-revival-sherry-is-back-and-this-coc…

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • The recipe I have (same creator) is different. 1 1/2 oz Applejack (pref Laird's Bonded), then 1/2 oz each Amontillado sherry, and Maple Syrup, 1/4 oz Pear Eau de Vie, finally 2-3 dsh of apple bitters. Stir with ice and strain into a DOF.
  • Wonderful, huge aroma of pear/roasted agave. Those pair beautifully together and with the Amontillado. Dry, lighter than expected. Served up, omitted garnish. Used rich demerara syrup; probably better with maple.
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Pushin' Daisy

1 oz Tequila (blanco or repo)
1 oz Aromatized wine, Cocchi Americano
3⁄4 oz Aperol
3⁄4 oz Lime juice
1 rinse Mezcal
Instructions

Shake, strain, up.

Notes

A bit late for Day of the Dead, but here we are.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • ok. maybe my cocchi was a little old.
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Reclining Lions

1 1⁄2 oz Blended Scotch, Bank Note
1⁄2 oz Bénédictine
1⁄4 oz Allspice Dram, St. Elizabeth
1⁄2 oz Lemon juice
2 oz Ginger beer
Instructions

Shake, strain, Collins, top.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Philip Thompson, Capitol Cider, Seattle, WA.
Source reference

http://blogs.seattletimes.com/allyoucaneat/2013/11/08/more-fall-cocktai…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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illusionistlynx commented on 4/07/2025:

Made with The Famous Grouse Blended Scotch and Fever Tree Ginger Beer. Quite enjoyable, but I think it would be much better with a more savory and less acidic ginger beer like Bundaberg, which I utilize in similar cocktails. Also made a second time with 1/2 oz St. Elizabeth Allspice Dram and that was an improvement due to the extra sweetness balancing out the extra citric acid in the Fever Tree.

Washington's Mule

2 oz Apple brandy, Lairds
1⁄2 oz Lime juice
3 ds Bitters, Angostura
3 oz Ginger beer (spicy)
1 wdg Lime (as garnish)
Instructions

Shake, strain, Collins, top, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://blogs.seattletimes.com/allyoucaneat/2013/11/08/more-fall-cocktai…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Tastes like apple cider.
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Goanna commented on 8/17/2019:

I made a Defeated Mule using Chateau du Breuil 12 and Schweppes Signature ginger beer.

Owl's Head

1 1⁄4 oz Apple brandy, Lairds Bonded
1 oz Cider, Sea Cider Kings & Spies Cider (something dry and tart)
1⁄2 oz Apricot liqueur
1⁄4 oz Licor 43
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Philip Thompson, Capitol Cider, Seattle, WA.
Source reference

http://seattletimes.com/html/musicnightlife/2022211221_fallcocktailsxml…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Used Nine-pin hard cider. Served exactly as written. Delicious! Tried later with a little lemon juice - not as good.
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Piedmont Sour

1 1⁄2 oz Bourbon (high proof)
1⁄2 oz Chinato
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
1⁄4 oz Orgeat
Instructions

Shake, double strain, up.

Notes

The link is unclear about where this recipe originates and it does not appear to be listed on the online menus of any of the linked restaurants and bars.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Seattle, WA.
Source reference

http://seattletimes.com/html/musicnightlife/2022211221_fallcocktailsxml…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • also made with guava vs oj — ★★★★
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