The Penthouse

1 1⁄2 oz Gin, Tanqueray Rangpur
1 1⁄2 oz Vodka, Reyka
1⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 twst Lemon peel
Instructions

Shake w/ ice, strain, serve up

Picture of The Penthouse
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Increased St. Germains to 0.5 oz. Typical grapefruit result.
  • increased elderberry a bit
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Ajvan commented on 1/14/2020:

Very tart, might bump the St Germain up to match the lemon. 

Frank Lloyd Wright

2 oz Bourbon, Buffalo Trace
1⁄2 oz Pear liqueur, Rothman & Winter Orchard Pear
1 bsp Islay Scotch, Laphroaig
1 bsp Nocino
2 ds Bitters, Fee Brothers Old Fashion
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, coupe, express, serve.

Notes

Chris Messina, at the link, notes that the balance is brand-specific.

Yields Drink
Authenticity
Authentic recipe
Creator
Bourbon & Branch, San Francisco, CA.
Source reference

http://barnotes.co/recipes/frank-lloyd-wright

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Start with less bourbon. Try whiskey as a float
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East India Cocktail

2 oz Cognac
1 t Pineapple syrup
1 t Curaçao
2 ds Maraschino Liqueur
2 ds Bitters, Boker's
1 Olive (or cherry, as garnish)
1 twst Lemon peel (as garnish)
Instructions

Chill a cocktail glass. Stir over ice and strain into chilled glass. Garnish with an olive or cherry and a lemon twist.

Notes

Robert Vermeire's "Cocktails, How to Mix Them" (1922) has this as 1/2 gill = 2 oz Cognac, 2 dashes Angostura, 2 dashes Maraschino or pineapple syrup, 2 dashes Curacao.

Yields Drink
Authenticity
Unknown
Source reference

Harry Johnson's Bartender's Manual, 1934 revision pg. 187

Curator rating
4 stars
Average rating
3.5 stars
(8 ratings)
From other users
  • Somehow does pick up an "Asianness." Pineapple gets lost.
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  • Dr. Adam's Fosbury Flip — Drambuie, Añejo rum, Aphrodite bitters, Whole egg, Caraway seeds, Rich simple syrup 2:1, Salt, Black pepper, Nutmeg
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Last Ango

1 oz Bitters, Angostura
1 oz Lime juice
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Pineapple syrup (pineapple gomme syrup)
1⁄2 oz Orgeat
1 sli Lime (as garnish)
Instructions

Shake, strain, garnish with a lime wheel.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Allumette, LA, CA.
Source reference

http://theminty.com/2013/04/10/echo-park-cocktails-and-bites-at-allumet…

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Rich, velvety and deep in character. Didn't have the pineapple syrup, so just used pineapple juice - figured it was sweet enough.
  • Opaque dark brick red color. Tasty, a little grainy, maybe due to my orgeat. Cinnamon and clove, complex. — ★★★★
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happyrobot commented on 7/24/2021:

Brilliant. Delicious. So many favorite things in one glass. I used Hampden 8YO and it worked great. The Orgeat and pineapple gum syrup added lots to the balance.

HallA commented on 11/11/2023:

Nice variation on a trinidad sour. The pineapple gum added a little though I don't think the drink would suffer that much about it. You're going to need something like S&C or high proof / lots of flavor to balance and even show up against the angostura.

Demerara Dry Float

2 1⁄2 oz Lime juice
1 t Lemon juice
1 1⁄2 oz Passion fruit syrup (see note)
1⁄4 oz Simple syrup
1 oz Demerara Rum
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Demerara Rum, Lemon Hart 151 (as float)
Instructions

Shake everything except the 151, strain into a double old fashioned over crushed ice, float 151.

Notes

The best way to make passionfruit syrup is to take frozen passionfruit pulp, thaw it, and mix that with an equal amount of 1:1 simple syrup.

Yields Drink
Year
1941
Authenticity
Unknown
Creator
Don the Beachcomber
Source reference

http://www.slammie.com/atomicgrog/blog/2012/09/07/lost-cocktails-of-the…

Curator rating
4 stars
Average rating
4 stars
(3 ratings)
From other users
  • My spec: 1 oz Lemon Hart 151, 0.5 oz Smith & Cross, 0.25 oz other aged rum (Kirkland 12 year), 1 oz passionfruit syrup (Liber & Co), 1.25 oz lime juice, 0.25 oz velvet falernum, 0.25 oz Luxardo maraschino. Garnish: oil expressed from a lime peel. 4 stars
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Zachary Pearson commented on 7/28/2013:

It almost seems to me that the 151 and regular Demerara rum amounts should be reversed. I'd use the best Demerara rum you can find, as it's got to stand up to a huge amount of lime juice.

DrunkLab commented on 7/28/2013:

Because this recipe wasn't strange and scary enough as is, I'm going to try it with the full ounce of 151.

Not For Everyone

2 oz Fernet Branca
1⁄2 oz Elderflower liqueur
1⁄2 oz Mezcal, Del Maguey Vida
1 twst Lime peel
Instructions

Stir, strain, rock.

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Joseph Tkach
Source reference

http://measureandstir.com/2013/07/28/fernet-mezcal-elderflower/

Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
From other users
  • Its mostly fernet, slightly limey and smokey, not sweet, but good.
  • Smoky medicine
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Ring the Belle

1 1⁄2 oz Cachaça, Leblon
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Honey syrup
3⁄4 oz Simple syrup
1 ds Peach bitters, Fee Brothers Peach
Instructions

Shake and strain over ice.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
David Willhite, The Bristol, Chicago, Illinois
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Alechata — Reposado Tequila, Becherovka, Cream, Simple syrup, Salt, Cinnamon
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Boca Arriba

2 oz Blanco tequila (pepper-infused)
1 oz Coconut milk
1 oz Lime juice
1⁄2 oz Tamarind syrup
1⁄2 oz Falernum
1⁄2 oz Egg white
1 oz Lager
1⁄2 oz Hot sauce (Michelada mix)
Instructions

Place an ice shard in a highball glass with at least 9-10 oz capacity. Add Michelada mix and lager. Add the other ingredients to a shaker, dry shake, add ice and shake again, and strain into the highball over the Michelada mixture. Garnish with an orange twist, three or four drops of Sriracha bitters, and coconut shavings. Serve with straw.

Notes

Use Mexican lager and make Michelada mix (Maggi, Worcestershire, hot sauce, etc) to taste. Alternatively, use ginger beer and cassis. For tamarind syrup, mix defrosted tamarind pulp in equal parts with simple syrup.

History

Partly inspired by Gabriella Mlynarczyk's Enter the Dragon (see source reference). Layering taken from the Pouring Ribbons cocktail One Flight Up. Named after the Julio Cortázar story "La noche boca arriba."

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

http://bit.ly/13pQ6Y9

Curator rating
Not yet rated
Average rating
Not yet rated
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L'Iguana

3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Haitian Rum, Barbancourt 8
3⁄4 oz Cynar
3⁄4 oz Bonal Gentiane Quina (or PX sherry)
1 t Lemon juice
1 pn Salt
1 spg Mint (as garnish)
Instructions

Build over crushed ice, swizzle. Garnish with a slapped mint sprig and a Luxardo cherry wrapped in a lemon peel. Serve with straw.

History

Named for Ana Maria Ortese's mid-century Italian novel about a Milanese aristocrat stranded on a mysterious tropical island. Postmodernism ensues.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Any two of the three main ingredients work well together; here they're deep and tasty. Bittersweet sip, savory finish.
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Silver Bullet (Erik Ellestad)

1 oz Gin
1 oz Aquavit
1 oz Lemon juice
1 oz Simple syrup
Instructions

Shake, strain.

History

Ellestad's proposed update of the Silver Bullet cocktail into a two spirit sour, reflecting his preference for sweetened aquavit as a substitute for kummel.

Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
Savoy Cocktail Book, via Erik Ellestad.
Source reference

http://savoystomp.com/2010/04/18/silver-bullet-cocktail/comment-page-1/…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • I was looking for a way to temper an herbal American gin that I found overpowering. Per previous comment, used 1 oz gin, 1 oz Brennivin, 3/4 oz lemon juice, 1/2 oz rich (2:1) simple syrup. Balanced & tasty.
  • Cut back on the lemon (maybe half) and cut back a tad on the syrup. The two flavors of alcohol really complement each other and you can taste them both, distinctly and yet together, which I find fascinating.
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