Fair & Warmer

1 1⁄2 oz Añejo rum
1⁄2 oz Aromatized wine, Lillet Rouge (or Dolin sweet vermouth)
1⁄2 oz Curaçao
1 twst Orange peel
Instructions

Combine all ingredients in an ice-filled mixing glass. Stir and strain into a chilled coupe. Express the oils from the orange twist over the finished drink and garnish with the peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Anu Apte, Rob Roy, Seattle
Source reference

http://imbibemagazine.blogspot.com/2013/12/25-days-of-christmas-cocktai…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • I made this with Brugal anejo, Pierre Ferrand dry curaçao, and I subbed in Punt e yes for the Lillet rouge. This cocktail really brought out the flavor of the barrel for me.
  • Faked the Lillet with half Martini Rosso and half Cocchi Americano. Kinda sweet, kinda unexciting. I can see maybe the reproportioning suggested in the comment being worth trying.
  • I make 2oz rum, 1oz vermouth, 1/4oz cointreau. I think it's a better drier balance this way.
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  • The Corsican — Bourbon, Añejo rum, Falernum, Sweet vermouth, Orange bitters, Orange peel
  • East Harlem — Añejo rum, Sweet vermouth, Apricot liqueur, Curaçao, Bitters, Cherry
  • Interborough — Rye, Sweet vermouth, Maraschino Liqueur, Orange bitters, Pineapple Gum Syrup, Lemon juice, Orange juice, Orange peel, Maraschino cherry
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noksagt commented on 12/28/2022:

This cocktail appears in the Hugo Ensslin's Recipes for Mixed Drinks (1917) with a mere two dashes of curacao. I prefer this drier "rum manhattan with a bit of orange" approach.

yarm commented on 12/29/2022:

My build is closer to 2 oz aged rum, 1 oz sweet vermouth, 1/8 oz (1 tsp) dry curaçao. Not sure where the Lillet Rouge came in, but a little bitter complexity from a quinquina or perhaps a split of sweet vermouth & Punt e Mes would do no harm (but it's not the classic way).

Inland Dynasty

3⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Grapefruit juice
3⁄4 oz Cinnamon syrup
1⁄2 oz Martinique Rum, La Favorite Vieux
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 pn Cinnamon (as garnish)
Instructions

Shake, pour into a hurricane glass, garnish, serve with straw.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Maxwell Britten, Maison Premiere, Brooklyn, NY.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Positively 12th Street

1 1⁄2 oz Gin, Tanqueray
1 oz Sweet vermouth, Dolin
1⁄2 oz Damson gin liqueur, Averell
1⁄2 oz Lemon juice
1⁄4 oz Cassis
1⁄4 oz Simple syrup
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Rick Pitcher, Gotham Bar and Grill, NYC.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

Curator rating
Not yet rated
Average rating
Not yet rated
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Mountain Medicine

2 oz Rum, Berkshire Mountain Distillers
1 oz Lime juice
1⁄2 oz Bénédictine
1⁄4 oz Simple syrup
2 ds Bitters, Angostura
Instructions

Shake, strain, coupe.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Good but unremarkable. Next time try with rye- would better fit the theme of the drink.
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Mercy Brown

1 1⁄2 oz Gin, Death's Door
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 rinse Absinthe, Pernod
1 twst Lemon peel (expressed and inserted)
Instructions

Rinse, shake, strain, rocks, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Alchemy Consulting and the Bar Downstairs at Andaz 5th Avenue, NYC.
Source reference

https://web.archive.org/web/20150102071019/https://www.wsj.com/articles…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Use Tanqueray gin and Cointreau. Loose the simple. — ★★★
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Shawn C commented on 3/08/2026:

It is a fair question. (Note that this recipe/submission isn't new, it is from 2013.) There are three key points of difference, and that is likely enough--plus the recipe was in a published paper and from a 5th Avenue speakeasy. The recipe differs in the 1. doubled gin content, but also in the choice of components, 2. While Cocchi Americano is commonly used for Lillet Blanc, the flavors are very different, and I seriously doubt that the Cocchi product tastes much like historical Kina Lillet. (I prefer Kina l'Aero d'Or to Cocchi for most things--too much cinnamon-like flavor in the Cocchi.) 3. Clement Creole Shrubb is considerably different in flavor than Cointreau or other 80 proof Curacao's.

It is an ongoing challenge at KC whether to reject a number of submissions because they are variations on old standards, or "merge" them into existing drinks (which effectively erases the new submission), or to publish them if they differ enough. Many of these end up hanging around in limbo for months or longer. The recently submitted and approved "The Lazarus Project" has similar concerns, double the gin of the Corpse Reviver #2, 1/3 the Curacao, and 2/3 the citrus juice using a split lemon/lime base. If that is one that doesn't differ enough (listed as an "altered recipe" of the Corpse Reviver #2 already), then hopefully folks will comment on that under that cocktail and its status can be reviewed.

North Garden

1 1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Bourbon, Buffalo Trace
1⁄4 oz Islay Scotch, Laphroaig
1 t Demerara syrup
1 ds Bitters, Angostura
Instructions

Stir, strain, rocks.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jason Littrell and Marshall Altier, JBird Cocktails, NYC.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Expected a smoky OF. Not far off but well integrated and interesting.
  • Probably my favorite old fashioned variation. Great especially for the fall. I don't find it too hot or raw, but I love Laird's Bonded, which admittedly, does take the foreground.
  • Made with calvados, Weller, and Bowmore Legend. Surprisingly raw finish.
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bostonwineguy commented on 3/25/2019:

Made exactly as listed. Was a bit rough - Laird's, I've found, is a bit too hot/rough as a primary spirit for me. Works well when supporting and with balancing sweetness (particularly maple notes, demerara syrup, apple juice//cider). 

Paso Fino

1 1⁄2 oz Irish whiskey
3⁄4 oz Fino sherry
3⁄4 oz Cinnamon syrup (2:1)
3⁄4 oz Lime juice
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • Made with lemon juice cinnamon powder and galangal syrup and very nice
  • def 1/2 syrup
  • Reduce the syrup to 1/2
  • Extremely popular at Shelter. Like a light, refreshing spiced apple cider. — ★★★★★
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James Joyce

1 1⁄2 oz Irish whiskey
3⁄4 oz Sweet vermouth
3⁄4 oz Orange liqueur
1⁄2 oz Lime juice
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://12bottlebar.com/2010/11/james-joyce-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • We really liked this. Good opportunity to try Scottish, Irish and American whisk(e)ys. — ★★★★★
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The Jake Barnes

1 1⁄2 oz Applejack, Lairds
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
3⁄4 oz Grenadine
1 ds Bitters, Angostura
1 wdg Pineapple (as garnish)
Instructions

Shake, strain, up, garnish.

History

Winner of the War of the Jack Roses Cocktail Contest sponsored by Laird's.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Natalie Jacob, Dutch Kills, Queens, NY.
Source reference

http://www.sfgate.com/wine/cocktailian/article/Bring-those-at-odds-toge…

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Very good, but I agree with the previous comment that it's a bit sweet as is. I'll up the brandy and dial back the grenadine next time, or maybe even try with the bonded instead of applejack.
  • I picked this one to use some of my new batch of grenadine. The sweet/spirit ratio is a little high for me. I’ll try again with 2 oz applejack and 0.5 oz grenadine to make it a little more spirit-forward.
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Fig and Thistle

1 1⁄2 oz Blanco tequila, Excellia
1 oz Cardamaro
1⁄2 oz Lemon juice
1 t Fig preserves, Bonne Maman
Instructions

Shake, strain, neat.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Leo Robitschek, NoMad and Eleven Madison Park, NYC.
Source reference

http://www.seriouseats.com/recipes/2013/12/fig-thistle-leo-robitschek-c…

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
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