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.

Yields Drink
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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Darkside Iced Tea

1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Trinidad rum, Zaya
1⁄2 oz Fernet Branca
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1⁄2 oz Lemon juice
1⁄2 oz Demerara syrup
1 spl Cola (not in the original; Frederic Yarm's suggestion)
1 wdg Lemon
Instructions

Shake, pour into a highball over ice, garnish with lemon wedge, serve with straw.

Notes

The spirits and liqueurs create a cola-like flavor.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Chad Arnholt, Citizen Public House, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2011/06/darkside-iced-tea.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Adriatique

1 oz Orange juice
1 oz Amaro Montenegro
1⁄2 oz Aperol
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jackson Cannon, Island Creek Oyster Bar, Boston, MA.
Source reference

http://www.seriouseats.com/recipes/2012/01/jackson-cannons-adriatique-a…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • A grown-up Orange Julius. Goes fast! — ★★★★
  • Equal parts all
  • Sounds overly sweet as written. Add citrus and a dry spirit. Consider augmenting orange juice with Aperol/Montenegro in other cocktails that call for it.
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No similar cocktails found.

Bernardino Sour

2 oz Fernet Branca
1 oz Lemon juice
1⁄2 oz Maple syrup (Grade A)
1 Egg white
2 ds Bitters, Angostura (as float)
1 lf Mint (as garnish)
Instructions

Dry shake, shake, strain into a highball or similar with no ice, top with Angostura dashes and mint leaf.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Matt Tanner, Anvil Bar & Refuge, Houston, TX.
Source reference

http://drinkdogma.com/a-love-affair-with-amaro/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Low wash line in my fizz glass.
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Craig E commented on 8/13/2014:

Is this really supposed to be strained? I don't really get the 4oz drink in an empty highball.

Zachary Pearson commented on 8/13/2014:

Craig,

It looks like that's the case, though Matt says "shake the drink until it fully expands", so I'd imagine the texture and volume are significantly different than a normal drink.

Thanks,

Zachary

Harvard Cocktail

2 oz Cognac
1 oz Sweet vermouth
1 bsp Grenadine (scant)
2 ds Bitters, Angostura (2-3)
1 spl Club soda
Instructions

Stir, strain, up, top with club soda to taste.

Yields Drink
Year
1890s
Authenticity
Authentic recipe
Creator
Holland House, NYC.
Source reference

http://bit.ly/15CvbWa

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Yale Cocktail

2 oz Gin
3⁄4 oz Crème Yvette
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Dry vermouth
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Aromatic Aviation alternative.

Yields Drink
Year
1906
Authenticity
Altered recipe
Creator
Ratios altered in 2012 by Mory's Temple Bar, New Haven, CT.
Source reference

http://www.yalealumnimagazine.com/articles/3522

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Works, but the violet in Yvette is front and center, which isn't really my thing, personally.
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  • Parisian Cocktail (Verlaine) — Gin, Dry vermouth, Cassis, Lavender bitters, Lemon peel
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  • Casino — Old Tom Gin, Maraschino Liqueur, Orange bitters, Cherry, Lemon juice
  • Le Jacques Strap — Gin, Elderflower liqueur, Crème Yvette, Herbal liqueur, Orange bitters, Lemon peel
  • Blue Drop — Genever, Aromatized wine, Crème Yvette, Absinthe, Lemon peel
Shawn C commented on 1/29/2023:

Does anyone have a current source for Creme Yvette? I haven't been able to find it in the U.S.

Grey Anchor

2 oz Hophead Vodka, Anchor Distilling
3⁄4 oz Lime juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Maraschino Liqueur, Luxardo
5 dr Door County Hop Bitters, Bittercube
1 twst Lime peel
Instructions

Shake, strain, up, garnish

Notes

I've toyed w/ the amount of lime--between 3/4 and a full ounce, and it depends on how tempered I want the hop flavor to be

History

A VERY hop-forward drink without being "beer-ie"

Picture of Grey Anchor
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Vodka- bitter, sweet
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  • Brooklyn Sour — Genever, Ale, Lemon juice, Honey syrup, Marmalade
  • Little Leo — Gin, Pilsner, Herbal liqueur, Elderflower liqueur, Orange bitters, Lime juice
  • Mai-Tai Mash-Up — India Pale Ale, Rye, Scotch, Orange liqueur, Lemon juice, Orgeat

La Poire Shandy

1 oz Pear eau de vie (original was Grey Goose La Poire)
1⁄2 oz Lemon juice
1⁄2 oz Rich simple syrup 2:1
4 oz Hefeweizen
1 ds Orange bitters, Angostura Orange
1 sli Pear (as garnish)
Instructions

Shake, strain over ice, top with beer, garnish.

Notes

Slightly altered—pear vodka swapped out for pear eau de vie.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Kelly Swenson, Feast, Portland, Oregon
Source reference

https://imbibemagazine.com/drink-of-the-week-la-poire-shandy/

Curator rating
Not yet rated
Average rating
Not yet rated
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illusionistlynx commented on 4/07/2025:

Since I did not have Pear eau de vie, I used 1 .5 oz McClintock's Spiced Pear Liqueur and 1/4 oz rich simple syrup (2:1) in order to approximate the original recipe. Pear, Lemon and Orange meld very well with the Hefeweizen to form a balanced cocktail. I used Paulaner Hefeweizen. The spice from the McClintock's is welcome, but possibly not intended in the recipe as written.

Shawn C commented on 4/09/2025:

Curated to update reference link. Added creator.

A Walk in the Clouds

1 oz Guatemalan rum, Zacapa 23
1⁄2 oz Islands Scotch, Talisker
1⁄2 oz Cynar
1 t Coffee liqueur
2 ds Bitters (Plum Bitters)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain over rocks in a teacup, express and discard orange peel, garnish with a dried dragoneye.

History

Created for the 2013 Diageo World Class Competition.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Kae Yin, Taiwan.
Source reference

https://scontent-a-iad.xx.fbcdn.net/hphotos-ash3/581855_101516063451828…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Count Loretto

1 3⁄4 oz Bourbon, Maker's Mark
1 oz Fernet Branca
1⁄2 oz Barbados Rum, Mount Gay Eclipse Black
1 twst Orange peel
Instructions

Stir, strain, rocks, twist. Alternatively, pour into three shot glasses and shoot.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Michael Neff, possibly. Ward III, NYC.
Source reference

http://bit.ly/18HEQHD

Curator rating
Not yet rated
Average rating
1.5 stars
(2 ratings)
From other users
  • Definitely reduce the Fernet Branca by half, at least! Also increase the whiskey and/or rum. Perhaps add two dashes of orange bitters.
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MOJO1229 commented on 5/14/2017:


"Count Loretto" should be considered as a WORK IN PROGRESS. I made this cocktail in a half-portion, and I'm glad I did, because making a full portion would have been a waste of good whiskey, rum, and Fernet Branca.

As is, the Fernet Branca overwhems the rum, and nearly overwhelms the whiskey. After the initial taste, I eye-balled my additions, adding 1/8 oz each of whiskey and rum, and 2 drops of Fee Bros. gin barrel-aged orange bitters.

Without these changes, I rate the libation at 2.0; with the changes I rate it at 2.5.

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