Reclining Lions

1 1⁄2 oz Blended Scotch, Bank Note
1⁄2 oz Bénédictine
1⁄4 oz Allspice Dram, St. Elizabeth
1⁄2 oz Lemon juice
2 oz Ginger beer
Instructions

Shake, strain, Collins, top.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Philip Thompson, Capitol Cider, Seattle, WA.
Source reference

http://blogs.seattletimes.com/allyoucaneat/2013/11/08/more-fall-cocktai…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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illusionistlynx commented on 4/07/2025:

Made with The Famous Grouse Blended Scotch and Fever Tree Ginger Beer. Quite enjoyable, but I think it would be much better with a more savory and less acidic ginger beer like Bundaberg, which I utilize in similar cocktails. Also made a second time with 1/2 oz St. Elizabeth Allspice Dram and that was an improvement due to the extra sweetness balancing out the extra citric acid in the Fever Tree.

Washington's Mule

2 oz Apple brandy, Lairds
1⁄2 oz Lime juice
3 ds Bitters, Angostura
3 oz Ginger beer (spicy)
1 wdg Lime (as garnish)
Instructions

Shake, strain, Collins, top, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://blogs.seattletimes.com/allyoucaneat/2013/11/08/more-fall-cocktai…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Tastes like apple cider.
Similar cocktails
Goanna commented on 8/17/2019:

I made a Defeated Mule using Chateau du Breuil 12 and Schweppes Signature ginger beer.

Owl's Head

1 1⁄4 oz Apple brandy, Lairds Bonded
1 oz Cider, Sea Cider Kings & Spies Cider (something dry and tart)
1⁄2 oz Apricot liqueur
1⁄4 oz Licor 43
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Philip Thompson, Capitol Cider, Seattle, WA.
Source reference

http://seattletimes.com/html/musicnightlife/2022211221_fallcocktailsxml…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Used Nine-pin hard cider. Served exactly as written. Delicious! Tried later with a little lemon juice - not as good.
Similar cocktails
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Piedmont Sour

1 1⁄2 oz Bourbon (high proof)
1⁄2 oz Chinato
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
1⁄4 oz Orgeat
Instructions

Shake, double strain, up.

Notes

The link is unclear about where this recipe originates and it does not appear to be listed on the online menus of any of the linked restaurants and bars.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Seattle, WA.
Source reference

http://seattletimes.com/html/musicnightlife/2022211221_fallcocktailsxml…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • also made with guava vs oj — ★★★★
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The Pleasant Surprise

1 oz Cognac
1 oz Amontillado Sherry
1 oz Port
1 twst Lemon peel (muddled)
1 t Sugar
1 ds Soda water
1 pn Nutmeg (as garnish)
Instructions

Mix the lemon peel and sugar with a dash of seltzer in an old fashioned glass. Fill it with cracked ice, add the other ingredients, and stir until the glass is frosted. Garnish with a pinch of nutmeg.

Yields Drink
Year
1892
Authenticity
Authentic recipe
Creator
William Schmidt, "The Only William," NYC.
Source reference

http://liquor.com/articles/masters-of-mixology-william-schmidt/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Weeper's Joy

1 oz Absinthe
1 oz Sweet vermouth
1 oz Kummel
2 ds Curaçao
1⁄2 t Gomme syrup
Instructions

Stir, strain, up.

Yields Drink
Year
1892
Authenticity
Authentic recipe
Creator
William Schmidt, "The Only William," NYC.
Source reference

William Schmidt's The Flowing Bowl, 1892; recipe and slightly updated ratios via David Wondrich's Imbibe.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Great Dane

2 oz Aquavit, Krogstad
3⁄4 oz Aromatized wine, Contratto Americano Rosso
1⁄2 oz Zwack Unicum Plum
1 twst Grapefruit peel
Instructions

Stir, strain into a Nick & Nora glass, garnish with a 'grapefruit smile'—a wide swath of grapefruit peel cut into a diamond shape with a slit cut through it to rest on the rim of the glass.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

http://www.dwr.com/display.do?ruleID=111414#gift

Curator rating
Not yet rated
Average rating
Not yet rated
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Fontainebleau

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Orange liqueur
2 ds Peychaud's Bitters
Instructions

Stir with ice, strain over a large ice cube, garnish with a lemon twist.

Notes

Similar to the Tipperary #3 and Stew Ellington's Gramercy, but inspired by http://www.straightbourbon.com/forums/showthread.php?20966-What-Cocktai…

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • I'm not always a fan of green chartreuse, as i find it overpowers many cocktails, but it's perfect here as a foil to the rye-orange-vermouth richness. Used PF Dry Curaçao
  • Used with Grand Marnier. Can definitely taste the green chartreuse coming through but not over powering. Wife likes it. — ★★★★★
  • Used Cointreau. Rate 4.5 Will use High West double rye next time.
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bkemp1984 commented on 11/07/2022:

I love it. Have never made it with either suggestion for rye or vermouth, but a few different combos of other brands. Have used PF Dry for the orange every time. Makes me want to try adding Peychaud's to Stew Ellington's Gramercy

Pigeon Park

1 1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Pimm's No. 1 Cup
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Stir and strain into a cocktail glass rinsed with Ardbeg, flame some orange oil over top as a garnish then discard the peel

Notes

Dense and smoky, with a light herbal note.

History

I created this drink as a variation on a Vancouver Cocktail, although I drifted a little further than I expected with the addition of Pimm's. I wanted something slightly herbaceous to highlight the subtle herbal aroma of the mezcal, and Pimm's No.1 felt like the perfect choice because it wasn't very sweet, and being made from gin it echoed the original Vancouver Cocktail, which was essentially a Martinez with Benedictine instead of maraschino.

Pigeon Park is a little square in Vancouver's Downtown Eastside where the homeless and junkies hang out or just take a nap. Still Vancouver, even thought it doesn't look anything like a postcard photo, yet not without charm either.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Martin Corriveau
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • As smokey as it sounds. The Ardbeg rinse was clobbered by the mezcal and I'm not sure it was critical. A solid cocktail, but more one-note than I expected (the note is smoke).
  • A hair sweet, but wouldn't taste right without that.
  • Made with Fidencio and a spritz of Laphroaig 10 yr. Love the chocolate and herbal throughout, and the little bitterness at the finish.
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Field Cocktail

2 oz Cognac, Pierre Ferrand Ambre
1 oz Dry vermouth, Noilly Prat Original Dry
3⁄4 oz Pineapple juice
1 lf Pineapple (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Via Pierre Ferrand: "This Cognac-based twist upon the Algonquin Cocktail is Jim Meehan's tribute to Colin Peter Field, who runs the Hemingway Bar in Paris’s Ritz Hotel."

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

http://www.pierreferrandcognac.com/en/pages/view/591

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
From other users
  • This one is definitely unique, but I'm a huge fan. I usually use Dolin dry.
  • Louis Royer, Dolin. Nicely dry, but the flavors just do not work for me. It might work with a softer Cognac and perhaps more stirring to integrate (though it was plenty dilute already).
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