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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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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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.

Fir Geddaboudit

3⁄4 oz Eau de vie of Douglas Fir
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lime juice
1 rinse Fernet Branca
1 Grapefruit peel
Instructions

Shake, strain, up, twist.

Notes

The latest word in, uh, Last Words. Adjust to your preferred LW ratios.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • The Last Wynd — Cuban rum, Herbal liqueur, Maraschino Liqueur, Lime juice, Honey
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Cantina Band

1 1⁄2 oz Fernet Branca
1⁄2 oz Gin
1 oz Lime juice
3⁄4 oz Simple syrup
3 sli Cucumber
2 oz Ginger beer
Instructions

Muddle, shake, strain over ice in something tall, top with ginger beer, garnish with a fourth cuke slice.

http://www.youtube.com/watch?v=bAxokC7vvjQ
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Perla, NYC.
Source reference

http://www.nytimes.com/2013/05/22/dining/an-amaro-cocktail-as-fresh-as-…;

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Mother Hen

1 1⁄2 oz Bourbon
1 oz Madeira (Sercial or Verdelho)
3⁄4 oz Apricot liqueur
2 ds Bitters, Dandelion & Burdock
1 ds Bitters
Instructions

Stir, strain, coupe, brandied apricot garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Muse of Doom, Feu de Vie.
Source reference

http://feu-de-vie.blogspot.com/2013/03/chicks-and-mother-hen.html#.Ujsf…

Curator rating
Not yet rated
Average rating
Not yet rated
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In the Bond

2 oz Apple brandy, Lairds Bonded
1⁄2 oz Ginger liqueur, King's Ginger
1⁄2 oz Cinnamon syrup
4 ds Bitters, Angostura
Instructions

Stir with ice, strain into rocks glass with ice, lemon twist garnish, add straws.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Creator not known, at JM Curley, Boston, MA.
Source reference

https://cocktailvirgin.blogspot.com/2013/01/in-bond.html
and "Boston Cocktails: Drunk and Told" by Frederic Yarm

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 10/17/2024:

Curated to fix broken link. Added book by same author with same info, 2012 given as year created.. Noted that JM Curley is a bar (creator of drink unknown). Updated instructions per link and book.

Scofflaw Cocktail (Harry MacElhone)

1 oz Canadian whisky
1 oz Dry vermouth
1⁄2 oz Lemon juice
1⁄2 oz Grenadine
1 ds Orange bitters
Instructions

Shake, strain, up.

Notes

The recipe is 1/3 whisky and vermouth, 1/6 lemon and grenadine with a dash of bitters. I've taken 1/6 = 1/2 oz to make a 3 ounce pre-chill drink.

Yields Drink
Year
1924
Authenticity
Authentic recipe
Creator
Jock, Harry's Bar, Paris
Source reference

Harry's ABCs of Mixing Cocktails (2010 ed), pg. 83

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with bourbon and Amrut and tasted pretty good
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