Naval Club Gimlet

2 oz Gin, Plymouth Navy Strength
2 oz Water (Cold)
1⁄2 oz Lime juice
Instructions

Build over ice in a rocks glass and stir to combine.

History

This ratio is probably close to correct - it would be mild, and has no sugar.

Yields Drink
Year
1920
Authenticity
Unknown
Curator rating
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Average rating
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Naval Gimlet

1 oz Gin, Plymouth Navy Strength
1 oz Lime cordial, Rose's (or homemade - see notes)
Instructions

Stir together. For an authentic shipboard Gimlet, do not add ice.

Notes

To make lime cordial, peel 4 limes, and juice 8 of them to make 1 cup of lime juice. Strain the juice and divide in half. Make a 2:1 simple syrup from half the lime juice, 1 tsp of citric acid and the peels, reducing the syrup slightly until thick. Remove from the heat, let cool, and add the remaining lime juice. Strain again and bottle. For a modern touch, a makrut (kaffir) lime leaf or two can be added to the syrup.

History

McElhone's book calls for equal parts, and I figure that this is a small drink.

Naval Gimlet with homemade lime cordial
©2013 Kindred Cocktails
Yields Drink
Year
1922
Authenticity
Authentic recipe
Creator
Harry McElhone
Source reference

The ABCs of Mixing Cocktails

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • I like 3/4 lime juice, 3/4 simple.
  • Alternate lime cordial recipes: https://www.jeffreymorgenthaler.com/lime-cordial/ https://mixology.eu/en/drinks-en/new-improved-gimlet-cocktail/
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Wicked Wahine

1 1⁄2 oz Spiced Rum
1⁄4 oz Falernum
1⁄4 oz Lemon juice
1⁄4 oz Lime juice
1⁄4 oz Passion fruit syrup
1⁄4 oz Grenadine
1 ds Peychaud's Bitters
Instructions

Shake, strain, up, optional orchid or other edible flower garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Brice Ginardi, Okolemaluna Tiki Lounge, Kailua-Kona, Hawaii.
Source reference

http://imbibemagazine.com/Wicked-Wahine-cocktail-recipe

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Fingers Crossed

2 oz Gin, Fords
2 oz Watermelon juice
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
6 dr Pepper tincture (Pink peppercorn)
1 pn Salt (spiced, on rim)
Instructions

Shake, strain into a Collins rimmed with spiced salt over an ice shard.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Pouring Ribbons, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Use Old Tom Gin for a rounder mouthfeel.
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Zwei

1 oz Genever
1 oz Maurin Quina
1 oz Salers Gentiane (or Suze, skinny)
1⁄4 oz Kummel (fat)
1 bsp Lemon juice
Instructions

Stir, strain, down

Notes

I believe they started with Suze but now use Salers. I make it with Suze and it tastes dandy.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Bronwyn, Somerville, MA
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • Great way to use the last of of the Suze and Maurin
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tomdoe2701 commented on 6/08/2021:

Forgive my ignorance, but what is meant with "down" in instructions?

Zachary Pearson commented on 6/08/2021:

Generally speaking, "down" means chilled and in a rocks/old fashioned glass. Thanks, Zachary

Mabouya

1 1⁄2 oz Martinique Rum, La Favorite Blanc
3⁄4 oz Pear liqueur, Rothman & Winter Orchard Pear
3⁄4 oz Lime juice
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 spg Mint (shaken)
Instructions

Shake all, double strain, up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Rum is a rhum agricole
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sevyryelsdorn commented on 1/17/2018:

If you really like the flavor of blanc agricole, then this is a nicely balanced drink, with the agricole front and center, and the other flavors accenting. If, like me, the smell of blanc agricole makes you gag and you need to tame it with some other strong players, this is not the drink you are looking for.

Into the Woods

3⁄4 oz Eau de vie of Douglas Fir (or gin)
3⁄4 oz Campari
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Dry vermouth
1 twst Grapefruit peel
Instructions

Stir, strain up or onto a rock, grapefruit peel.

History

Originally a drink of equal parts Fir/Campari/Chartreuse, with suggestions for alternative ratios (2:1:1 and 2:2:1). Dried out and lengthened via vermouth following feedback.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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  • Bitter Ex-Wife — Blanco tequila, Aperol, Genepy, Sweet vermouth, Lemon peel
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  • STH — Eau de vie of Douglas Fir, Aromatized wine, Bitters
bza commented on 8/22/2013:

This is actually similar to a standard drink in the Boston area that originated at Chez Henri in Cambridge:

http://www.kindredcocktails.com/cocktail/shiver

The added chartreuse obviously makes a big difference, but interesting that you added a grapefruit peel - unless this was meant as a riff on that, of course!

DrunkLab commented on 8/23/2013:

I made it as a riff on the End of the Road, which I hoped to give a nod to via the name: http://www.kindredcocktails.com/cocktail/end-of-the-road

But you're right, it does share a lot with the Shiver! A drink that's very high on my to-try list. I wasn't thinking of it when I added a grapefruit twist, but the reasoning's the same: grapefruit has terpenes which highlight the woodsy qualities of the Doug Fir while drawing out the fruity notes of the Campari.

One advantage that the Shiver has over this drink is all that juice. This is a very intense drink, not for everybody, and benefits from a good stir or even shake.I I've found people enjoy it as written, but some might prefer it cut with grapefruit juice, or even, as Stew Ellington suggested to me elsewhere, sweet vermouth.

Dan commented on 1/21/2015:

Increased dry vermouth to 1 oz to help sugar balance. This is a nice drink, but given the price of the ingredients, I think I prefer the Shiver. I'd like to try a mash-up, using tart grapefruit juice in lieu of dry vermouth.

Mixin In Ansley commented on 2/04/2023:

Subbed Bruto Americano for Campari and it worked. Very Adirondacks’ winter lake vibe.

Suro-Mago

1 rinse Mezcal
2 oz Reposado Tequila
3⁄4 oz Manzanilla sherry
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Orange bitters
1 twst Grapefruit (as garnish)
Instructions

Rinse a DOF with the mezcal, discard the rinse. Stir, strain, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, NYC
Source reference

http://www.foodandwine.com/recipes/suro-mago-cocktails-2011

Curator rating
Not yet rated
Average rating
Not yet rated
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Lovecraft in Brooklyn

1 oz Rye, Old Overholt
1 oz Jamaican rum, Appleton V/X
3⁄4 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
1⁄2 oz Madeira, Blandy's Malmsey 5 Year
2 ds Grapefruit bitters, Scrappy's Grapefruit
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Orange peel (flamed)
Instructions

Stir, strain on a rock, flamed orange garnish.

History

Http://www.youtube.com/watch?v=MrHgZRGLgo0

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Eric Witz, Medford, MA.
Source reference

http://aphonik.tumblr.com/post/35526829442/lovecraft-in-brooklyn

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Made with Broadbent Rainwater Madeira and Dashfire Grapefruit bitters. Interesting combination of citrus, quina, and aged spirit flavors. I drank it up.
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aphonik commented on 1/30/2014:

Randomly stumbled upon this drink and gave it another whirl and I still like it. I think Rittenhouse is the way to go (not sure why I went with Overholt initially) and I used PX sherry instead of madeira since my bottle of Blandy's is a bit past it's prime. Also skipped the rock and served it down. Not bad.

Re-Animator

2 1⁄2 oz Martinique Rum, La Favorite Blanc
1⁄2 oz Demerara Rum, Lemon Hart 151
1 3⁄4 oz Ginger beer
1 oz Demerara syrup (1:1)
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
2 ds Bitters, Angostura
1⁄8 t Hot sauce, Cholula
1 pn Nutmeg
Instructions

Shake all (including nutmeg) and strain into a Tiki mug over fresh ice. Garnish with more nutmeg and a carved lime wedge pinned with three red and three black cocktail picks so it resembles a voodoo doll.

Notes

Pegu Club's ginger beer is dry, intense, and un-carbonated.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Audrey Saunders, Pegu Club, NYC.
Source reference

http://www.starchefs.com/cook/recipe/audrey-saunders/re-animator-homage…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Ginger beer, chartreuse, and hot sauce dominate. Certainly doesn't taste like 3 oz. rum! Considerable substitutions (Rhum JM, Hamilton rum, Tabasco) — ★★★★
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