None but the Brave (Stan Jones)

1 1⁄2 oz Brandy
1⁄2 oz Allspice Dram
1⁄4 oz Lemon juice
1⁄4 oz Jamaican rum
1⁄4 oz Sugar
Instructions

Shake, strain, up.

History

This is the version of the drink from Stan Jones' Bar Guide. It's likely a corruption of an earlier version from Patrick Gavin Duffy's Official Mixer's Manual of 1956, which calls for a sweeter balance (2/3 brandy to 1/3 pimento dram) and, interestingly, Jamaica ginger (ginger extract) rather than Jamaica rum. Nowadays the drink is often made as a highball with ginger beer.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://savoystomp.com/2009/08/08/none-but-the-brave/

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Cryptic Memo

1 1⁄2 oz Rye
3⁄4 oz Ramazzotti
3⁄4 oz Campari
Instructions

Stir, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Kelley Swenson, June, Portland, OR.
Source reference

http://www.starchefs.com/cook/recipe/mixology/kelley-swenson/cryptic-me…

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Average rating
4 stars
(19 ratings)
From other users
  • Luxardo Bitter works, also. And maybe a dash of Fernet Branca.
  • Used Jim Beam Pre-prohibition Rye
  • Not much there for the nose. Well balanced. The caramel-then-bitter effect reminds me of Cynar. — ★★★★
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The City Hall

2 oz Rye, Rittenhouse 100
1 1⁄2 oz Apple brandy
3⁄4 oz Bual Madeira
1⁄4 oz Cynar
1⁄4 oz Ramazzotti
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Also served barrel-aged at Pub & Kitchen, at room temperature in a snifter with a splash of spring water.

Yields Drink
Authenticity
Authentic recipe
Creator
George Costa, Pub & Kitchen, Philadelphia, PA.
Source reference

http://starchefs.com/cook/recipe/barrel-aged-city-hall-cocktail

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Average rating
3 stars
(1 rating)
From other users
  • Huge & boozy. Could serve two.
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St. Crispin

1 oz Demerara Rum, El Dorado 15
1 oz Calvados
1⁄4 oz Honey syrup
1 ds Orange bitters, Angostura
1 ds Bitters, Fee Brothers Old Fashion
1⁄2 oz Apple juice (as float)
Instructions

Stir, strain over a rock, slowly float apple juice over the drink. Optionally, garnish with a cinnamon-dusted apple slice.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Subbed in cinnamon syrup for honey syrup, increased apple cider to 0.75 oz.
  • Nice fall drink when you want something that isn't whiskey based. Didn't have Fee Old Fashion, so used half Bitter Truth Jerry Thomas' bitters and half Fee Black Walnut (the latter of which seems to pair well with apple).
  • Pretty. Damn. Good. — ★★★★★
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Tobacconist

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Coffee liqueur, Galliano Ristretto
1⁄2 oz Grapefruit juice
1⁄2 oz Lemon juice
1⁄4 oz Pedro Ximénez Sherry, Lustau
1 bsp Allspice Dram
1 ds Bitters, Angostura
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1⁄4 oz Mezcal, Del Maguey Chichicapa (as float)
Instructions

Shake, strain into a goblet filled with crushed ice, float Chichicapa, serve with straws.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
California Gold, Drink, Boston, MA; named by bar regular Ryan.
Source reference

http://cocktailvirgin.blogspot.com/2011/04/tobacconist.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Bevx commented on 9/07/2013:

I will not buy this record. It is scratched.

Melba Cocktail

1 oz Light rum
1 oz Swedish Punsch
1⁄2 oz Lime juice ("juice of 1/4 lemon or 1/2 lime")
2 ds Grenadine
2 ds Absinthe
Instructions

Shake, strain, up. Optional brandied cherry garnish.

Notes

For the contemporary palate: 1 oz Flor de Cana Extra Dry, 3/4 oz Kronan Swedish Punsch, 1/2 oz lime juice, 1/2 tsp grenadine, 1/4 oz absinthe.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail book
Source reference

http://savoystomp.com/2009/03/23/melba-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Made w/ 1 1/2 3 Stars, 1 1/8 Kronen, 3/4 lime juice, 1/4 absinthe, 3/4 tsp. homemade grenadine. Absinthe heavy but still a pleasing balance. — ★★★★
  • POM
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Lady Lazarus

2 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Lime juice
3⁄4 oz Cinnamon syrup
1⁄4 oz Zwack Unicum
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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bza commented on 9/07/2013:

...where did you get unicum?

DrunkLab commented on 9/07/2013:

It's on sale in New York and a few other US markets.

bza commented on 9/07/2013:

Weird, I've never seen it there, and I was just there in June. I'll have to call around for next time I'm down there.

edit: Astor has it, grumble! I must have missed it when I was there, but I got stuck recommending scotch to someone and then I had to catch my train... I'm grabbing that next time I'm down, thanks for the heads up!

DrunkLab commented on 9/07/2013:

I've been surprised at how quietly it's been introduced. I'm pretty plugged in and I only noticed when it started appearing on menus at bars. It's great stuff, and $30 a liter. Next time you're at Astor look for it on the amari/aperitif shelf by the Zwack.

Ellington

2 oz Apple brandy, Lairds 100 proof
3⁄4 oz Lemon juice
3⁄4 oz Ginger syrup
1 ds Absinthe (optional)
Instructions

Shake, strain, up.

Notes

For a spicy, truly spectacular ginger syrup, juice ginger, run juice through a tea strainer, add sugar to taste, and add only enough water to give the syrup a workable consistency. To preserve, add cayenne extract to taste (gingerol decays rapidly, this restores the bite), and refrigerate.

History

Named for the Duke, not the Stew.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Decent - strong apple flavor from Laird's. Would be warm afternoon in the late fall afternoon.
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The Reiley Ridge

2 oz Root liqueur, Art in the Age
1 oz Elderflower liqueur, St. Germain
1 oz Lime juice
1⁄2 oz Lemon juice
7 dr Bitters, Brooklyn Hemispherical Bitters Rhubarb
1 spl Club soda (heavy)
1 wdg Lemon
Instructions

Shake all but club, pour over large ice in a 12oz Collins glass, top with club & garnish

History

Reiley Ridge was my Grandfather's nursery; I wanted a drink that combined the indigenous, old fashioned spices of the South-Eastern U.S. and a strong floral element to remind me of the summers full of rhododendrons, azaleas, and sunsets. This drink has "sippability"

Picture of The Reiley Ridge
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)
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Viscouse commented on 2/25/2020:

I really wanted to like this, because Root-based cocktails are far & few. But this was way to heavy on the citrus for me. Not balanced & needed a tad more sugar or less sour.

Savoy Tango

1 1⁄2 oz Apple brandy
1 1⁄2 oz Sloe gin
1 Cherry (optional, as garnish)
Instructions

Stir, strain, up. Optional cherry garnish.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book
Source reference

http://www.cocktailchronicles.com/2009/04/19/3030-savoy-tango/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Boozy and tart. Some bitters deepened this (I used black walnut bitters which worked well).
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Biff Malibu commented on 2/15/2023:

Might be worth slowly replacing some sloe gin with Ardbeg.

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