Palmyra

3 oz Vodka, Rain
3⁄4 oz Mint syrup
3⁄4 oz Lime juice
1 spg Mint
1 wdg Lime
Instructions

Shake, strain, up, garnish with a lime wedge rested on a pair of mint leaves such that it looks like a bird in flight.

Notes

Named for a large leaf used to fan oneself, the Palmyra is, according to Fred Yarm, a "Boston classic" from the early days of the cocktail renaissance. Its huge pour of booze and vodka base speak to an earlier era, but according to Yarm the drink still holds up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tom Mastricola, No. 9 Park, Boston.
Source reference

http://cocktailvirgin.blogspot.com/2012/10/history-and-change-of-downto…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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bza commented on 9/04/2013:

Rain should really be called for in this. I know it doesn't make a huge difference, but as a Bostonian it's a key point. Plus, this drink is how No.9 gets a bunch of the BT antique collection every year - they threaten to start using a different vodka, and they make so many of these that the distributor relents...

Didn't know that about No.9 and BT, awesome. Done.

Fallen Angel (Savoy)

2 oz Gin
1⁄2 oz Lime juice
2 ds Crème de Menthe
1 ds Bitters, Angostura
1 spg Mint (as garnish)
Instructions

Shake, strain, up, mint garnish.

Notes

This is Imbibe Magazine's version of a recipe whose earliest source, as far as I know, is the Savoy. The original calls, confusingly, for the juice of either one lemon or one half lime, which would seem to produce two very different drinks. Imbibe goes with half of a modern lime and adds a mint sprig garnish. Erik Ellestad made it with the juice of a whole lemon and found it, against expectations, balanced. More here: http://savoystomp.com/2008/10/06/fallen-angel-cocktail/

YieldsDrink
Year
1930
Authenticity
Altered recipe
Creator
Harry Craddock, Savoy Cocktail Book.
Source reference

http://www.imbibemagazine.com/Fallen-Angel-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
Similar cocktails
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Campari Sour

1 1⁄2 oz Campari
3⁄4 oz Lime juice
1⁄2 oz Elderflower syrup
Instructions

Shake and strain.

Picture of Campari Sour
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Amargo Agrio — Amargo-Vallet, Lime juice, Passion fruit syrup, Egg white

Hummingbird

3⁄4 oz Gin
3⁄4 oz Campari
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Sweet vermouth
1 wdg Orange
Instructions

Combine in Collins, fill with crushed ice, swizzle, garnish with orange wheel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Brooks Reitz, FIG, Charleston, SC.
Source reference

http://imbibemagazine.com/Hummingbird-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Nope. Too bitter. Even cut the Campari in half and used Bombay instead of Tanquary.
  • Reminds me of an Aperol negroni.
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ekivi commented on 4/11/2020:

Didn't have a orange wheel so I included a splash of orange juice.  Very good. 

The Study

1 oz Rye, Russell's Reserve
1 oz Calisaya
1⁄2 oz Fernet Branca
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1 ds Bitters, Bittermens Burlesque
1 rinse Scotch, Compass Box Peat Monster
1 twst Orange peel (flamed)
Instructions

Stir very briefly with only a cube or two of ice, and strain into a chilled and Scotch-rinsed glass over one large rock. Flame orange peel and drop in.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Nick, The Straight Up.
Source reference

http://drinkstraightup.com/2013/06/24/the-study/

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Very good. Add to menu. Made w/ Elijah Craig, Cocci, Connemara Rinse, Meyer Lemon, Angostura. Try flamed orange next time (didn't have.)
  • Virtue/ Knowledge
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Just made this as I was given some Calisaya. I made three modifications, the first two out of necessity and the third of desire. 1st - I did not have Fernet on hand so I doubled the vermouth (Dolin). 2nd - Also did not have Bitterman's Burlesque so I used CRUDE "Lindsay" (Pecan, Magnolia, Habanero). I tasted the drink at this point and found it pretty good. 3rd - I added a teaspoon of fresh lemon juice. The whole drink came together and is now rather good. I will make this again, and try to have the correct ingredients on hand...and a lemon just in case :)

Gentian Dream

1 oz Aperol
1 oz Bonal Gentiane Quina
1 oz Cynar
1⁄2 oz Calisaya
1⁄2 oz Salers Gentiane
4 dr Celery bitters
2 ds Bitters, Urban Moonshine original
Instructions

Stir, strain, up.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Nick, The Straight Up.
Source reference

http://drinkstraightup.com/2013/04/21/gentian-dream/

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Actually on the sweeter side with a lot of herbal/pine-like overtones. I'd consider subbing Campari for Aperol to bring down sweetness, or use 3/4 oz. of the 3 most prominent ingredients.
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bza commented on 9/04/2013:

How's that Calisaya? I think K&L called it Grand Marnier meets Nonino, which sounds ok but a little sweet.

I haven't tried it, though I'm curious to; the blog linked mentions it's similar in sweetness and texture to Gran Classico, though with a lingering syrupy residue on the tongue. As you mention, Driscoll at K&L's a fan.

Suburban

1 1⁄2 oz Rye
1⁄2 oz Dark rum
1⁄2 oz Port
1 ds Orange bitters
1 ds Bitters, Angostura
YieldsDrink
Year
pre-prohibition
Authenticity
Authentic recipe
Creator
A. S. Crockett, Old Waldorf-Astoria Cocktail Book.
Source reference

http://www.esquire.com/drinks/suburban-drink-recipe

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

1 1⁄2 oz Dark rum
3⁄4 oz Cynar
1⁄2 oz Brown sugar coffee syrup
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, coupe, optional lemon or orange twist.

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

3⁄4 oz Aperol
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Apple brandy, Clear Creek
3⁄4 oz Lemon juice
3⁄4 oz Gin, Hendrick's
2 ds Bitters, Angostura
1 spl Club soda
1 twst Lemon peel
Instructions

Quick shake of all ingredients but soda and twist with ice. Pour over fresh ice in a rocks glass. Float with soda and garnish with twist.

Notes

This drink degrades gracefully with water.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Karen Richardson, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Very balanced. So good. We also went tiki style with this by adding chinese 5 spice, also really good. — ★★★★★
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Ruby Red

1 1⁄2 oz Campari
3⁄4 oz Dry vermouth, Noilly Prat
3⁄4 oz Ramazzotti
1⁄2 oz Lemon juice
1 1⁄2 oz Seltzer water (To taste)
Instructions

Add all ingredients (except seltzer) to shaker, shake on ice, double strain into highball glass with ice. Top with seltzer water to taste.

Notes

This cocktail would also be great as a punch.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Mark Barber
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • phenomenal americano alternative
  • Event better than an americano — ★★★★★
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Kind of like cranberry juice. Going heavier on the Ramazzotti makes it better.

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