Scotch Madeira Flip

1 1⁄2 oz Scotch, Macallan Cask Strength
1 oz Madeira (Malmsey)
1⁄2 oz Simple syrup
1 Whole egg
Instructions

Shake, strain, up.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, bostonapothecary
Source reference

http://forums.egullet.org/topic/144816-drinks-20072009/?p=1645449

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Charleston Collage (Boston Apothecary)

1⁄2 oz Mezcal
1⁄2 oz Kirschwasser, Hiram Walker
1⁄2 oz Sweet vermouth, Martini & Rossi
1⁄2 oz Manzanilla pasada sherry, La Cigarilla
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Sloe gin, Plymouth
Instructions

Stir, strain, up.

Notes

Manzanilla pasada sherry is a more aged substyle of Manzanilla.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, bostonapothecary
Source reference

http://bostonapothecary.com/?p=1019

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Savoury, complex and sweet notes. No kirsch on hand so i used a blend of eau de vie and grand marnier cherry. Green chatreuse. A must try.

Charleston Cocktail

1⁄2 oz Gin
1⁄2 oz Kirschwasser
1⁄2 oz Maraschino Liqueur
1⁄2 oz Curaçao
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
1 twst Lemon peel
Instructions

Stir (the original calls for shaking), strain, up, twist.

Notes

Ellestad takes a "part" as a half ounce, and I follow his lead.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book
Source reference

http://savoystomp.com/2007/07/02/charleston-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • I used Punt e Mes for sweet vermouth...might try to lighten the sweetness somehow. Maybe sub pear brandy for Maraschino ?
  • Strong and a bit on the sweet side
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  • Bloodhound — Sweet vermouth, Gin, Dry vermouth, Maraschino Liqueur, Strawberry
  • Munsell Test — Gin, Batavia Arrack, Aromatized wine, Bitters, PInk grapefruit juice, Cinnamon syrup
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Sazerac 1962

1 cube Sugar cube (or 1 tsp simple syrup)
1 1⁄2 oz Rye, Russell's Reserve
1 ds Herbal liqueur, Pernod
1 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Stir all well with crushed ice (except lemon peel). Strain into chilled cocktail glass. Rub rim with lemon peel, squeeze over top.

Notes

If desired, also add lemon peel as garnish.

History

Modified from "The Standard Bartender's Guide", PG Duffy, first published in 1934

YieldsDrink
Year
1934
Authenticity
Altered recipe
Creator
Antoine Peychaud, early 1800's, but changed from brandy to rye whiskey in 1870 by Leon Lamothe
Source reference

"The Standard Bartender's Guide", PG Duffy, Revised by James Beard, Permabook, 1962

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Used Whistle Pig 10 yr rye and Stirrings simple syrup. Not sure how to measure 1 dash of Pernod, I poured a VERY small amount in the glass as a rinse and poured out the rest. Rate 4.0 A small but hefty drink.
  • This is by far, my favorite cocktail...especially when I have a sore throat. It is like a cocktail and medicine at the same time :)
  • Love this. Had it recently in New Orleans where the drink was first invented.
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'Burn Notice

1 1⁄2 oz Jamaican rum, Smith & Cross (lapsang souchong-infused)
3⁄4 oz Lime juice
3⁄4 oz Ginger-Honey Syrup
1 t Yuzu preserves
1 ds Bitters
Instructions

Stir the preserves in the liquids to break up the pectin, shake like hell to integrate, double strain, up.

Notes

Yuzu preserves can be found sold as Korean yuzu tea, also known as yujacha or honey citron tea. (see link in source reference.)

History

Created for MxMO LXXVII, Smoke.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://www.seriouseats.com/2009/03/grocery-ninja-yujacha-korean-yuzu-te…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Apple Toddy

2 oz Apple brandy
1 T Sugar
1⁄2 Apple (baked)
1 pn Nutmeg
4 oz Water (hot)
Instructions

Bake the apple until it's so soft it's falling apart. Stir sugar in a splash of hot water, add brandy and apple, top with the rest of the hot water, and stir. Top with grated nutmeg.

YieldsDrink
Year
1862
Authenticity
Authentic recipe
Creator
Jerry Thomas
Source reference

http://www.fourpoundsflour.com/cocktail-hour-apple-toddy/

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  • George Washington — Applejack, Rye, Sweet vermouth, Cherry Liqueur, Allspice Dram, Brandied cherry
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Pocket Rocket

1⁄4 c Arugula
2 oz Vodka
3⁄4 oz Cynar
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Celery bitters, Fee Brothers
1 twst Lemon peel
Instructions

Muddle a small handful of arugula in a mixing glass. Add the vodka, Cynar, St. Germain, dash of celery bitters, and ice. Stir, and double strain into a chilled coupe. Express a lemon twist, rim the cup with it, and float it as a garnish.

Notes

This is a work in progress. I love arugula, and instinct tells me its peppery notes should harmonize well with various liquors and amari. Although the Arugula Mojito got notice a year or two back, there were no cocktail recipes here using it. Experiments with mezcal came to naught, but the Cynar seems to complement the arugula well, and the ever trusty St. Germain mellows the bitterness. I am eager to see more recipes herein with arugula. No need to be kind - critiques are welcome!

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • I was expecting a hot grassy mess, but was pleasantly surprised by the subtle complexity of this. It may have helped that I used cucumber infused vodka which held it all together nicely.
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There's a place in Sorrento, Italy that sells Arugula liqueur called Fattoria Terranova. shop.fattoriaterranova.it

Chin Up

2 sli Cucumber
2 oz Gin
1⁄2 oz Cynar
1⁄2 oz Dry vermouth
1 pn Salt
Instructions

Muddle a cucumber slice in mixing glass. Add liquids. Add ice, and stir well. Strain into chilled coupe. Float cucumber wheel on top as garnish.

Notes

Served to me by the passionate mixologist Chaim Dauermann at New York's Gin Palace just last night, and I thought it ought to be here. It's the same base ingredients as a Berlioni, but the different quantities and the addition of cucumber and, especially, salt, make for an utterly different experience.

History

The Hip Hip Gin Gin blog sources this to the Mr. Boston Platinum Guide.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://www.hiphipgingin.com/2009/12/01/chin-up/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Flying Circus

1⁄4 oz Fernet Branca
1 1⁄2 oz Rum, Pyrat XO Reserve
1⁄2 t Demerara sugar
10 dr Bitters, Bittermens Burlesque
Instructions

Rinse a single pour rocks glass with Fernet Branca. Discard excess. Muddle demerara and Burlesque Bitters in base of glass until dissolved. Add rum. Stir. Top with large ice cube and garnish with flamed orange twist.

Notes

A Sazerac twist...

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Laura Cloer, The Main Street Pizza Company
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Need to double the ingredients to get a decent size drink
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Sofia

1 1⁄2 oz Old Tom Gin, Ransom
3⁄4 oz Cynar
3⁄4 oz Dry vermouth
1 ds Cardamom bitters
1 lf Mint
1 ds Rose water (aromatic spritz, as garnish)
Instructions

Rub mint leaf along inside of serving coupe and discard. Combine liquid ingredients, stir with ice, strain into coupe, spritz

Notes

Mint and cardamom-perfumed, Old Tom take on a Berlioni (and, more loosely, an Alta Cucina). Named for the Hagia Sophia in Istanbul.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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