Emperor's Punch

6 oz Old Tom Gin, Hayman's
2 oz Cachaça, Boca Loca
6 oz Tea (white peony tea)
4 oz Verjus (+)
1 1⁄2 oz Ginger liqueur, Canton
6 oz Soda water
2 c Demerara sugar (1 lb)
1 c Water (boiling)
12 Lemon
Instructions

Steep one tablespoon of white peony tea leaves in one cup boiling water and let cool. Prepare an oleo saccharum by muddling the peel of twelve lemons in 2 cups demerara sugar and resting until a paste forms, and then flash with boiling water and stir to incorporate. Let cool. Combine all ingredients, chill, stir, serve, ladle. Garnish with sprigs of lemon thyme. Makes four to six servings.

Yields Drink
Authenticity
Authentic recipe
Creator
Brian Gilbert, Teardrop Lounge, Portland, OR.
Source reference

Good Ink's The Cocktail Hour: Gin.

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Zachary Pearson commented on 10/24/2013:

I'd like to replace the Oleo-Saccharum ingredient with lemons, water and sugar. Is it the peels of 12 lemons and 1.5 oz sugar muddled? How much hot water are we talking about?

Thanks,

Zachary

DrunkLab commented on 10/24/2013:

I'll check the published recipe when I have it handy and update it accordingly.

DrunkLab commented on 10/25/2013:

Fixed. I estimated the volume of demerara sugar based on a quantity given in weight.

Inherent Vice

1 1⁄2 oz Virgin Islands Rum, Pusser's
1⁄2 oz Amarula Cream
1⁄2 oz Coffee liqueur, Galliano Ristretto
1⁄2 oz Pineapple juice
1 pn Nutmeg (as garnish; optional)
Instructions

Shake, pour into whatever's handy, garnish with a cinnamon stick and nutmeg, decorate lavishly with fruit that's not quite fresh.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://drunklab.tumblr.com/post/64744360025/mxmo-lxxviii-intercontinent…

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Shawn C commented on 4/19/2023:

The link has a substantially different recipe: Pusser's Rum (2), Amarula (1), Coffee Liqueur (1/2), Galliano (1/2), Stout (2), blended with 4 oz ice. Nutmeg and cinnamon stick for garnish. No pineapple juice. I haven't tried either yet.

Across The River

2 oz Bourbon, Buffalo Trace
1⁄2 oz Gran Classico
1⁄2 oz Bonal Gentiane Quina
2 ds Bitters, Angostura
Instructions

Assemble everything in an ice-filled mixing glass and stir for 30 seconds. Strain into an OF glass with a monstah cube of ice

History

A take on the classic Manhattan, hence the name

Picture of Across The River
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Manhattan variation
  • Need. To try
  • Very good.
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The Elegant Fizz

1 1⁄2 oz Light rum, Plantation 3 Star
2 1⁄2 oz Grapefruit juice (ruby red)
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Dry vermouth, Martini & Rossi
1⁄4 oz Lime juice
1 1⁄2 oz Club soda
2 ds Cardamom bitters, Scrappy's
1 sli Lime
Instructions

Build in a highball glass w/ ice, stir and garnish with lime wheel

History

A fizz--with only minor alterations, to the original "The Elegant Spice" cocktail

Picture of The Elegant Fizz
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Miles Thomas: Seattle
Source reference

http://scrappysbitters.com/cardamon/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Don't Give Up the Ship

1 1⁄2 oz Gin (Juniper-forward style)
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Fernet Branca
1 ds Orange bitters, Angostura
Instructions

Stir over ice for 30 seconds; strain into chilled cocktail glass; garnish with orange peel.

History

See reference for history.

Yields Drink
Authenticity
Altered recipe
Creator
Unknown?
Source reference

http://drinksanddrinking.com/2012/10/10/dont-give-up-the-ship/

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • Backed off the Fernet by .25 oz and that was a good call. — ★★★★
  • Gostei da formula. Preciso testar
  • Lower Fernet Branca to 0.25. Use sweet vermouth, vice Punt e Mes. Maybe too much Fernet?
  • Subbed vermouth for cynar
  • Very tasty, kind of cola like.
  • Smooth and sophisticated. A bit medicinal. — ★★★★
  • I think the 1/4 of Cointreau and fernet would be better
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AmyJ commented on 10/22/2013:

Looks good, as soon as I save up for Antica I'll try! The version I had, from the capable bartender at Pourhouse in Vancouver (recommended!) is 1 1/2 oz Tanqueray, 1/4oz fernet branca, 1/4oz orange curaçao and 1/2 oz Dubonnet. Also very tasty.

DrunkLab commented on 10/22/2013:

These are also the ratios from the Bartender's Choice app. This is a top three fernet drink for me.

MOJO1229 commented on 9/05/2016:

I carefully followed the recipe for "Don't Give Up the Ship," but I have to agree with two users who suggested less Fernet Brana. Both suggested only 1/4 oz instead of 1/2 oz. Using 1/2 oz of Fernet Branca overwhelms the other ingredients. I enjoy Fernet Branca in cocktails, but in this case, I believe more people will enjoy the drink by reducing the Fernet Branca to 1/4 to 1/3 oz. As is, I rated this drink at 3.5.

NOTE: I used Bombay Sapphire gin. Tanqueray gins tend not to be very "Juniper-forward," except for the recently released "Bloomsbury." It is definitely a Juniper-forward gin, that, in my opinion, gin-lovers in general will enjoy,

noksagt commented on 9/07/2016:

Made with Botanica, which is awfully junipery.  The Fernet is good at 0.25 oz or just above.

With Patron Citronge as the triple sec, 0.25 oz is too light & 0.5 oz is possibly a little heavy. I'd likely use a 0.25 and up the orange bitters.

This drink is promising enough that I gave it a 4, though I agree it benefits strongly from measuring-to-taste.

Miss Deville commented on 3/15/2018:

Fernet was a bit much at first and overpowered the orange but it improved as it warmed up so a longer time stirring might help as well.

ETA, I used Botanist gin which might not have the necessary heft. Also, source blog was very entertaining and full of scientific method cocktail nerding out. 

yarm commented on 3/04/2023:

The source is Crosby Gaige's Cocktail Guide and Ladies' Companion but calls for Dubonnet, not sweet vermouth. Also, Gaige copied the recipe of the Napoleon from the 1930 Savoy but renamed it (as he often did with recipes to fit that book's chapters' themes).

Mountains, Rivers, and Desert

1 1⁄2 oz Reposado Tequila, Corralejo
1⁄2 oz Aromatized wine, Imbue Bittersweet vermouth
1⁄2 oz Gran Classico
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Sue Erickson, Grüner, Portland, OR.
Source reference

Good Ink's The Cocktail Hour: Tequila.

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4.5 stars
(3 ratings)
From other users
  • MUST TRY
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Hisurfadvisory commented on 9/12/2014:

subbed out Meletti and an anitqua Carpano vermouth with a smoky reposado. citrus and smoke on the nose with a complex combination of fennel and chocolate on the finish. quite sophisticated!

Bootstrap Buck

2 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Lime juice
1⁄2 oz Demerara syrup (2:1)
3⁄4 oz Ginger beer, Fentimans
1 pn Nutmeg (as garnish)
Instructions

Shake, add ginger beer, strain over fresh ice in a Collins, grate fresh nutmeg over the top.

Yields Drink
Authenticity
Authentic recipe
Creator
Tommy Klus, KASK, Portland, OR.
Source reference

via Good Ink's The Cocktail Hour: Rum.

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From other users
  • A very simple variation, but the nutmeg adds a lot.
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King Kamehameha Club

1 1⁄2 oz Demerara Rum, El Dorado 5
1⁄2 oz Bourbon, Old Weller Antique 107
1⁄2 oz Elisir M. P. Roux
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1 ds Demerara syrup (2:1)
1⁄2 oz Egg white
1 twst Orange peel (as garnish)
Instructions

Dry shake, shake, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Daniel Shoemaker, Teardrop Lounge, Portland, OR.
Source reference

Good Ink's The Cocktail Hour: Rum.

Curator rating
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Average rating
4 stars
(1 rating)
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Patent Pending (Teardrop Lounge)

1 1⁄2 oz Jamaican rum, Smith & Cross
3⁄4 oz Batavia Arrack, Van Oosten
1⁄2 oz Aperol
1 t Don's Mix, B.G. Reynolds
1 t Vanilla syrup, B.G. Reynolds
2 ds Bitters, Amargo Chuncho
1 twst Grapefruit peel (expressed and discarded)
Instructions

Stir, strain over one large cube in a rocks glass, express and discard grapefruit peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Brian Gilbert, Teardrop Lounge, Portland, OR.
Source reference

featured in Good Ink's The Cocktail Hour: Rum.

Curator rating
Not yet rated
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4 stars
(1 rating)
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Culross Cocktail (Teardrop Lounge)

1 oz Demerara Rum, El Dorado 5
1 oz Aromatized wine, Cocchi Americano
3⁄4 oz Apricot liqueur
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Altered recipe
Creator
adapted by Daniel Shoemaker, Teardrop Lounge, Portland, OR, from the Savoy Cocktail Book.
Source reference

featured in Good Ink's book The Cocktail Hour: Rum.

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • If you like apricot you'll like this. — ★★★★
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cacrawf commented on 7/31/2015:

Mis-rememberd recipe and used Kina L'Avion instead of Cocchi. Turned out great.

8stringfan commented on 11/14/2015:

Not bad.  I used Havana Club since the original called for pre-embargo Cuban Bacardi.  I think it would have been better wiih the richer demerara or a funky Jamaican run.

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