Melba Cocktail

1 oz Light rum
1 oz Swedish Punsch
1⁄2 oz Lime juice ("juice of 1/4 lemon or 1/2 lime")
2 ds Grenadine
2 ds Absinthe
Instructions

Shake, strain, up. Optional brandied cherry garnish.

Notes

For the contemporary palate: 1 oz Flor de Cana Extra Dry, 3/4 oz Kronan Swedish Punsch, 1/2 oz lime juice, 1/2 tsp grenadine, 1/4 oz absinthe.

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

http://savoystomp.com/2009/03/23/melba-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Made w/ 1 1/2 3 Stars, 1 1/8 Kronen, 3/4 lime juice, 1/4 absinthe, 3/4 tsp. homemade grenadine. Absinthe heavy but still a pleasing balance. — ★★★★
  • POM
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Lady Lazarus

2 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Lime juice
3⁄4 oz Cinnamon syrup
1⁄4 oz Zwack Unicum
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, garnish.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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bza commented on 9/07/2013:

...where did you get unicum?

It's on sale in New York and a few other US markets.

bza commented on 9/07/2013:

Weird, I've never seen it there, and I was just there in June. I'll have to call around for next time I'm down there.

edit: Astor has it, grumble! I must have missed it when I was there, but I got stuck recommending scotch to someone and then I had to catch my train... I'm grabbing that next time I'm down, thanks for the heads up!

I've been surprised at how quietly it's been introduced. I'm pretty plugged in and I only noticed when it started appearing on menus at bars. It's great stuff, and $30 a liter. Next time you're at Astor look for it on the amari/aperitif shelf by the Zwack.

Ellington

2 oz Apple brandy, Lairds 100 proof
3⁄4 oz Lemon juice
3⁄4 oz Ginger syrup
1 ds Absinthe (optional)
Instructions

Shake, strain, up.

Notes

For a spicy, truly spectacular ginger syrup, juice ginger, run juice through a tea strainer, add sugar to taste, and add only enough water to give the syrup a workable consistency. To preserve, add cayenne extract to taste (gingerol decays rapidly, this restores the bite), and refrigerate.

History

Named for the Duke, not the Stew.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Decent - strong apple flavor from Laird's. Would be warm afternoon in the late fall afternoon.
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The Reiley Ridge

2 oz Root liqueur, Art in the Age
1 oz Elderflower liqueur, St. Germain
1 oz Lime juice
1⁄2 oz Lemon juice
7 dr Bitters, Brooklyn Hemispherical Bitters Rhubarb
1 spl Club soda (heavy)
1 wdg Lemon
Instructions

Shake all but club, pour over large ice in a 12oz Collins glass, top with club & garnish

History

Reiley Ridge was my Grandfather's nursery; I wanted a drink that combined the indigenous, old fashioned spices of the South-Eastern U.S. and a strong floral element to remind me of the summers full of rhododendrons, azaleas, and sunsets. This drink has "sippability"

Picture of The Reiley Ridge
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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I really wanted to like this, because Root-based cocktails are far & few. But this was way to heavy on the citrus for me. Not balanced & needed a tad more sugar or less sour.

Savoy Tango

1 1⁄2 oz Apple brandy
1 1⁄2 oz Sloe gin
1 Cherry (optional, as garnish)
Instructions

Stir, strain, up. Optional cherry garnish.

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

http://www.cocktailchronicles.com/2009/04/19/3030-savoy-tango/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Boozy and tart. Some bitters deepened this (I used black walnut bitters which worked well).
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Might be worth slowly replacing some sloe gin with Ardbeg.

The Escapology

4 sli Cucumber (thin)
1 1⁄2 oz Blanco tequila (Ocho)
1⁄2 oz Elderflower liqueur, St. Germain
1 oz Lime juice
3⁄4 oz Simple syrup
1 oz Bitter lemon soda (Fever Tree)
Instructions

In a shaker, muddle the cucumber with a splash of simple syrup. Add the rest of the ingredients besides the bitter lemon and shake vigorously. Strain over ice and top with the soda.

YieldsDrink
Authenticity
Unknown
Creator
Hubert Keller's Burger Bar, San Francisco, CA
Source reference

http://sfist.com/2010/04/23/sfist_drinks_the_escapology_at_burg.php

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Add muddled jalapeño for a surprising kick
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Curated this slightly - Changed the tequila from Ocho to simply Blanco tequila with Ocho as a note to reflect the original note that other Blanco tequilas could be used, but Ocho preferred. Added cucumber slices in the original drink (from cited link and instructions). Removed "fresh" from lime juice.

Black Forest

2 oz Coffee (chilled)
1⁄4 oz Bénédictine
1⁄4 oz Maraschino Liqueur
Instructions

Shake, strain, flute.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://imbibemagazine.com/Black-Forest-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Add liquor and this could be really good -- high proof bourbon? Brandy? Rum?
  • Very nice! Really enjoyed this the first time. The second time I liked it even better with a dash of cardamom bitters. Next time I'll try chocolate bitters.
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Barbadian Gin Punch Swizzle

2 oz Genever
2 oz Coconut Water
1⁄2 oz Lime juice
1⁄2 oz Demerara syrup (2:1)
2 ds Bitters, Angostura (optional)
Instructions

Build in a tall glass over crushed ice and swizzle til frosted. Garnish with a lime wheel and serve with straw.

YieldsDrink
Year
1879
Authenticity
Authentic recipe
Creator
Mentioned in the 1879 book West India Pickles by William P. Talboys; updated into a bittered single serving swizzle by David Wondrich.
Source reference

http://imbibemagazine.com/Barbadian-Gin-Punch-Swizzle-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Olympic Cocktail

2 oz Cognac
1 oz Orange juice
3⁄4 oz Orange liqueur, Clément Créole Shrubb
2 ds Orange bitters, Fee Brothers Orange
Instructions

Shake, strain, up.

Notes

Originally an equal parts drink of Cognac, orange juice, and curaçao.

YieldsDrink
Year
1922
Authenticity
Altered recipe
Creator
Ciro's of London, with alterations by Ted Haigh.
Source reference

http://imbibemagazine.com/The-Olympic-Cocktail-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Scorched Earth

1 1⁄2 oz Reposado Tequila, Olmeca Altos
1⁄2 oz Mezcal, Del Maguey Chichicapa
1⁄4 oz Santa Maria al Monte
1 oz Lime juice
1⁄2 oz Agave syrup
3 ds Peychaud's Bitters (as float)
1 cube Ice (smoked)
Instructions

Shake, strain over one rock of smoked ice in a double old fashioned glass, float the bitters.

Notes

Smoking instructions at source reference.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Benjamin Schiller, Boka, Chicago, IL.
Source reference

http://www.starchefs.com/cook/recipe/scorched-earth-cocktail

Curator rating
Not yet rated
Average rating
Not yet rated
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The Straight Up has an utterly different recipe for a Scorched Earth: 1 oz each Mezcal, Campari, and Cynar with a dash each of maple bitters and Regan's orange bitters. 

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