Golden Lion

1 1⁄2 oz Bianco Vermouth, Dolin
3⁄4 oz Aquavit, North Shore
1⁄2 oz Galliano
2 ds Celery bitters, Bitter Truth Celery
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jacob Grier, Metrovino, Portland, OR.
Source reference

http://www.jacobgrier.com/cocktails/golden-lion/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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MOJO1229 commented on 6/10/2016:

<br />A surprisingly pleasant drink, one that goes down easily in a hot, late afternoon, just before dinner, or one to drink at a barbeque. I used an Aquivit by Linie, not North Shore. I have little experience with Aquivits to know if there is much difference between Linie and North Shore. Regardless, I recommend this drink to those who like Aquivit. Dolin vermouth is one of my favorites vermouths (it is in the $16 range), and I recommend the Dolin vermouths heartily. My only suggestion for this drink is to use a skinny 1/2 oz Galliano. A full 1/2 oz of Galliano tends to overwhelm the other ingredients and make for a drink that some may find too sweet. Other than that, make and enjoy!

Shawn C commented on 5/01/2023:

Adjusted to suit my tastes: 1.5 oz Ahus Akvavit (didn't have North Shore and wanted more base spirit), 1 oz Comoz vermouth (to reduce the sweetness from blanc), 1/2 Galliano L'Autentico (at the end of the bottle and has lost some punch), 2 ds B.T. celery bitters. This made for a nice combo of richer white grape, and herbal from caraway/celery/anise, with some vanilla to round it out. With my adjustments I would give it 3.5/5--worth coming back to when in the mood.

Smokejumper

2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Tea syrup (Lapsang Souchong, 1:1 with sugar)
1 twst Lemon peel
Instructions

Shake, strain, rocks, twist.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jacob Grier, Metrovino, Portland, OR.
Source reference

http://www.jacobgrier.com/cocktails/smokejumper/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Briar Rose

2 oz Vodka
1⁄2 oz Lemon juice
1⁄4 oz Rose water
3⁄4 oz Simple syrup
1 pn Black pepper (fresh cracked)
Instructions

Shake, serve up in frisco or martini glass. Garnish dried rosebud or petals (preferably small).

Notes

This drink works best with high quality rose water and freshly ground pepper. One pinch should be 3 turns of a peppermill.

Yields Drink
Authenticity
Unknown
Creator
Erin Clancy, Temple Bar, Bellingham, WA
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Use 1/4 tsp of rosewater
  • Wat too perfumey.. Cut rose water in half
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Port of Call

2 1⁄2 oz Dark rum, Gosling's Black Seal
1⁄2 oz Lime juice
1⁄4 oz Fernet Branca
1⁄4 oz Simple syrup
4 dr Chicory bitters
Instructions

Combine all ingredients, shake. Strain, serve up in coupe glass. Garnish lime slice.

Notes

Chicory Bitters listed are house made. If using commercial bitters, you might have to pare down to 2 or 3 drops.

Yields Drink
Authenticity
Your original creation
Creator
Erin Clancy, Temple Bar, Bellingham, WA
Curator rating
Not yet rated
Average rating
Not yet rated
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Verona

1 1⁄2 oz Gin
1 1⁄2 oz Sweet vermouth, Dolin
1⁄2 ? Lemon (squeezed)
1 bsp Allspice Dram, St. Elizabeth
1 wdg Orange (squeeze juice from wedge, then discard)
Instructions

Build ingredients in bucket glass. Stir, top with ice. Garnish orange twist.

Notes

Carpano Antica can be substituted for Dolin if fuller body is desired.

Yields Drink
Authenticity
Unknown
Creator
Erin Clancy, Temple Bar, Bellingham, WA
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Dry and tart! Cools the blood... Simple to make.
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Burroughs

2 1⁄2 oz Reposado Tequila
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
1⁄2 ? Bitters, Bitter End Moroccan Bitters (1/2 dropper's worth)
Instructions

Combine all ingredients, shake. Strain into rocks glass over fresh ice. Garnish with an orange twist and star anise.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Erin Clancy, Temple Bar, Bellingham, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • To Try
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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.

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

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

Curator rating
Not yet rated
Average rating
Not yet rated
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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.

Yields Drink
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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Pangolindo commented on 5/17/2020:

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.

Yields Drink
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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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

Yields Drink
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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