Rhymer Reason

1 1⁄2 oz Light rum, Plantation 3 Star
1 oz Raspberry Limoncello, CelloVia
1⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lemon juice
2 dr Lemon Tree Bitters, Bittercube
1 oz Cava
6 ? Raspberry
Instructions

Add liquors, bitters, 4 raspberries & lemon juice in an ice filled shaker, and shake until well chilled. Strain into a martini glass, float cava, and add raspberries

History

CelloVia is a year old company from Chicago that's producing a really great selection of micro-batch Limoncellos that embrace the varietal characteristics of the fruit. I knew as soon as I tasted their raspberry limoncello it had to be mixed with ginger and rum

Picture of Rhymer Reason
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Gladstone

1 1⁄2 oz Rye, Rittenhouse
1 T Aquavit, Aalborg (or kümmel)
1 t Maraschino Liqueur, Luxardo
1 t Gomme syrup (or simple syrup)
2 ds Absinthe
1 ds Jamaican rum, Appleton V/X
1 ds Bitters, Boker's (or Angostura)
Instructions

Stir with ice in a cocktail shaker and strain into a chilled coupe glass.

History

William emigrated from Hamburg, in 1869, to Chicago. Surviving the Great Chicago Fire, William found himself, in 1873, heading a team of 16-bartenders at the Tivoli Gardens, one of the city’s growing number of “concert saloons”.

William moved to New York, in 1884, where he presided over the Bridge Saloon. (This may have been its name or simply a geographic moniker, as it was at the Manhattan end of the Brooklyn Bridge and was pulled down a few years later to make way for bridge approaches.)

Schmidt took his first holiday since his arrival in the US, in 1889, to visit his elderly parents in Hamburg. Upon his return, he went independent, taking on a business partner and opening a place on Broadway near Park Row. When his partner died shortly after, William sold his establishment and stayed on as bartender through several years and several owners. Eventually the establishment was moved to 58 Dey Street, —a site that is precisely at the heart of Ground Zero today. Schmidt died in 1905.

Gladstone
30 May 2013, B.J. Graham
YieldsDrink
Year
1891
Authenticity
Altered recipe
Creator
by William Schmidt, c 1891.
Source reference

Schmidt, William, "The Flowing Bowl, What and When to Drink", Charles L. Webster & Co., New York, 1892

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Agree with other commenter "moderately interesting."
  • Sophisticated and moderately interesting. Go light on absinthe.
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  • You'll Shoot Your Eye Out — Gold rum, Becherovka, Bénédictine, Orange bitters, Cinnamon syrup, Orange peel
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Not bad for an 1890's cocktail. I used the original recipe that called for kummel and went very light on the various components other than rye: 1/2 tsp each Combier kummel, maraschino, Pernod Absinthe, Jamaican Rum, and a full tsp of gomme syrup, 2 dashes Boker's. The kummel and absinthe worked unexpected well together/played well off each other in these small quantities.

Quartermaster

1⁄2 oz Fernet Branca
1⁄2 oz Bénédictine
1⁄2 oz Aperol
1⁄2 oz Dry vermouth, Martini & Rossi
5 dr Bitters, Bittermens Burlesque
1 sli Lemon peel
Instructions

Add liquors and bitters to an ice filled shaker, shake till cold, strain and pour into a chilled martini glass. Express the lemon peel and drop in

Notes

Make sure you express as much lemon oil from the peel as you can; rimming the glass is optional

History

This started out as a 4 X 1/4 digestif that I enjoyed enough to double and serve up.

Picture of Quartermaster
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Jasmine Teatotaler

2 1⁄2 oz Jasmine Liqueur, Koval
1 1⁄4 oz Rhubarb Shrub (*homemade)
5 ds Orange bitters, Angostura Orange
6 oz Club soda
1 wdg Lemon (garnish)
Instructions

In a quart mason jar (or pint glass) full of ice, add liqueur, shrub & bitters. Top off with soda, stir, garnish, and serve

Notes

*for any cold-process shrub: mix equal parts fruit/peel/herb with sugar and apple cider/red wine vinegar; let stand in a mason jar at room temp for 2 days, strain and re-jar; refrigerate for two weeks and keep for 6 months +

History

A lot of floral liqueurs work great in tea-less summer time "sweet teas", and the combination of jasmine and rhubarb is great. I was also looking to find a good use for a homemade rhubarb shrub that was light.

Picture of Jasmine Teatotaler
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Italian Pirate

1 1⁄2 oz Falernum (Homemade, heavily spiced, rum base)
3⁄4 oz Lime juice
3⁄4 oz Fernet Branca
Notes

Can adjust proportions to suit.

History

Inspired by rum-lime-fernet combos, and some homemade Falernum that turned out well.

YieldsDrink
Authenticity
Your original creation
Creator
Amy, B.C., Canada
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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I used 1oz fernet and it turns out perfect if you want a bit more fernet bitternes to counter the sweetness of falernum (I used Bitter Truth’s Golden Falernum)

10/10

Siesta

2 oz Blanco tequila, El Tesoro Platinum
1⁄2 oz Campari
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
Instructions

Stir, strain, straight up, coupe

YieldsDrink
Year
2006
Authenticity
Authentic recipe
Creator
Katie Stipe, New York, NY
Source reference

PDT cocktail book, p.237

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • OK. Getting more tequila than I expected.
  • Tart with nice tequila flavor
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Shifting towards grapefruit notes and using agave instead of simple, a'la this spec, works well too.

Used reposado - vanilla, bitter, grapefruit all play together nicely. Also shaking is a good idea to better blend acid and sugar. Still a top notch well balanced drink!

Stork Club Cocktail

1 1⁄2 oz Old Tom Gin
1 oz Orange juice
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Lime juice
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with a flamed orange peel.

YieldsDrink
Year
1946
Authenticity
Unknown
Creator
Nathaniel "Cookie" Cook
Source reference

http://blog.vincekeenan.com/2012/11/cocktail-of-week-stork-club.html

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • It's good, but Satan's Whiskers is in the same nature and better, so chances are I would make that rather than this. The lime juice is what makes this interesting. I faked Old tom with a mix of Tanq and Hendricks, which may
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This is quite tasty, and I'm not usually a fan of cocktails with orange juice.

I'm a bit perplexed that someone would try to make it with Hendricks and Tanquerey as a substitute for Old Tom, as that combination would taste nothing whatsoever like Old Tom (it would be like mixing Bacardi and Appleton to substitute for Smith & Cross, or mixing Bourbon and Canadian Whiskey to substitute for Rye); mixing a Genever with either Hendricks or Tanquerey would come far closer to Old Tom, I would think. As an experiment, I did try this with a mix of Hendricks and Plymouth (no Tanquerey in the liquor cabinet, I still bear a grudge against the brand for their utterly horrible "mr. Jenkins" ad campaign from nearly 20 years ago) instead of Old Tom, and it was not very good.

Michelada

1 oz Lime juice
3 ds Hot sauce, Tabasco Sauce
1⁄4 oz Soy sauce
2 ds Worcestershire sauce
1 pn Black pepper
1 oz Habanero Sauce, Maggi Seasoning
12 oz Beer
Instructions

Mix the first six ingredients in the bottom of a beer glass. Fill the glass with ice and add your favorite beer.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
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Bloody Margarita

1 1⁄2 oz Tequila
1 oz Blood Orange Juice
1⁄2 oz Lime juice
3⁄4 oz Triple sec, Cointreau
Instructions

Shake with ice and strain into a chilled cocktail glass.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Harry's Cocktail

3 spg Mint
1 oz Sweet vermouth
2 ds Absinthe, Absente
2 oz Gin
Instructions

Muddle 2 sprigs of mint with the vermouth and absinthe. Add the gin. Shake with ice and strain into a chilled cocktail glass. Garnish with stuffed olive and remaining mint sprig.

Notes

The Savoy has this as 2/3 gin, 1/3 Gancia Sweet vermouth, 1 dash absinthe, 2 sprigs mint, shaken and strained with an olive garnish.

YieldsDrink
Year
1930
Authenticity
Altered recipe
Source reference

The Savoy Cocktail Book, pg. 81

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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