Antibes

1 1⁄2 oz Gin
1⁄2 oz Bénédictine
2 oz Grapefruit juice
1 sli Orange
Instructions

Fill two-thirds of a cocktail shaker with ice, add the liquid ingredients and shake vigorously. Strain into an ice-filled old-fashioned glass and garnish with the orange slice.

YieldsDrink
Authenticity
Unknown
Creator
Jason Wilson, Washington Post, Washington, DC
Source reference

http://projects.washingtonpost.com/recipes/2007/05/30/antibes/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Suggested by Johan
  • shook, strained, served up in chilled coupe with orange wheel
  • Made with Tanqueray, which dominated.
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Nice (by Way of Antibes)

2 oz Gin
1 oz Bénédictine
2 oz Grapefruit juice
2 oz Sparkling water (Preferably Apollonaris brand)
1 twst Lime peel (For garnish)
Instructions

Fill a cocktail shaker halfway with ice. Add the gin, Benedictine and grapefruit juice. Shake well, then double-strain into a highball glass filled with ice cubes. Top with sparkling water and stir gently. Garnish with the twist of lime peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jason Wilson, Washington Post, Washington, DC
Source reference

http://projects.washingtonpost.com/recipes/2013/05/01/nice/

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
From other users
  • lacks depth. bitters maybe?
Similar cocktails
  • First Rodeo — Gin, Bianco Vermouth, Peychaud's Bitters, Grapefruit juice, Soda water, Simple syrup, Lemon juice, Orange peel

Wander Back

1 oz Mezcal
1 oz Cynar
1 oz Sweet vermouth, Carpano Punt e Mes
1 twst Grapefruit peel
Instructions

Built in the glass. If you can't use PeM, use Martini Rosso. Antica just doesn't do it.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Joe Abeille
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Cynar takes over a bit, but Mezcal and sweet v compete. A little syrupy. Good tho.
  • Yet to try
  • This was a great drink. Had it during the 2015 Academy Awards. Earthy and a touch smokey. The vermouth and grapefruit cut into it just enough.
  • This is it: the Negroni with mezcal. Actually, a Berlioni with mezcal. But the deal is it's easy, and it's smoky, and it's intense, and it's delicious.
Similar cocktails

I was stunned by how good this was, used Martini and Rossi. Not an intuitive match to me but I'm an amateur.

jaba commented on 5/07/2014:

Wow. First time I've had the Mezcal and Cynar pairing and I can see why people say it's genius.

Faded Gentleman

2 oz Gin, The Botanist
1⁄2 oz Crème de Violette, Rothman & Winter
1⁄4 oz Islay Scotch, Octomore
1 bsp Gran Classico
2 ds Lavender bitters, Scrappy's Lavender
1 twst Lemon peel (as garnish)
Instructions

Stir for 30 seconds, strain into coupe, garnish.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Too much Islay for me, but Steve - who drinks the stuff straight - thought it was wonderful. — ★★★★★
  • A beautiful almost metallic look makes this among the prettiest drinks I've had. The taste is very good.
  • Made with Tanq, Laphroaig 10, and Campari. Odd as expected, but not unappealingly so. Smoke keeps the floralness honest.
  • Complex. Interesting. Strong.
  • probably the fanciest (i.e. most bizarre combo) i've attempted at home
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  • The Ice Pick — Genever, Crème de Violette, Maraschino Liqueur, Orange bitters, Lemon peel
  • Arsenic and Old Lace — Gin, Pastis, Crème de Violette, Dry vermouth
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bza commented on 5/07/2013:

This is so wrong, yet seems so right.

Obviously Dan hasn't seen it yet - he loves drinks with a pile of creme de violette... There's an antique feel to this drink - violet and lavender and gentian from the Classico balanced by super leathery peaty Scotch. I think the gin could be subbed out (though I like it), as long as the Scotch is very very peaty, I think you'd be fine.

Thanks,

Zachary

This is an excellent and subtle cocktail that is still light and appealing to those often daunted by complex drinks. Personally, I prefer it with Creme Yvette as I find the Creme de Violette is a bit sweet for my tastes.

Dan commented on 10/15/2014:

Challenging. I admit that I swapped the amounts of the Violette and Gran Classico. Austere and floral. The gin and Islay works better than it has any right to. Worth summoning the courage to try -- maybe even more than once.

The gin and Scotch work well together because they're made by the same people. Glad y'all have liked this.

Thanks,

Zachary

Dan commented on 10/16/2014:

(sheepishly) Actually I use Beefeater and Laphroaig 10, although I did enjoy the Botanist. I'm not sure I got a ton of Islay out of it though.

jensck commented on 7/27/2017:

Brilliant. Benefits from a little extra Gran Classico.

I love Gran Classico and am always looking for new uses for it. Somehow, this all of these ingredients come together into something that is complex, balanced, and most importantly unique! It's always fun to find something that tastes so new after the ten tons of variations on the same handful of classics. Also, some kind of chemical reaction is happening in this drink that turns it a crazy color...maybe the violette and classico? 'Metallic' colored, from a previous comment is a good way to describe it. Anyway, it tastes good and also looks super cool. This would be a great surprise to make for someone who likes islay scotch, or to stretch what creme de violette can do for someone who likes aviations.

La Coloniale

3 oz Gin, Hendrick's
2 oz Ginger liqueur, Domaine de Canton
1 sli Cucumber (As garnish)
Instructions

Shake in an ice filled cocktail shaker; strain into a chilled martini glass. Garnish with a piece of fresh cucumber

Notes

*this drink is simple and a bit on the sweeter side--you can add a splash of lime to tone the sweetness down

History

Original Recipe by Anthony Dias Blue

Picture of La Coloniale
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Anthony Dias Blue
Source reference

http://www.domainedecanton.com/cocktail-recipes/gin/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Was sweet; adding a little lime juice did mitigate but also diluted the interestingness.
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Hearts On Fire

1 1⁄2 oz Old Tom Gin, Ransom
1⁄2 oz Cynar
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
Instructions

Shake; double strain into coupe. No Garnish

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
3 stars
(12 ratings)
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The Blind Banker

1 1⁄2 oz Gin (Lapsang Souchong tea infused)
3⁄4 oz Cynar
3⁄4 oz Lemon juice
1⁄2 oz Demerara syrup
1 twst Lemon peel
Instructions

Shake, up, coupe or sour glass, garnish.

Notes

For the infusion: steep a Lapsang Souchong teabag in gin for 5-10 minutes. Squeeze out bag before discarding.

History

Second in a series of cocktails inspired by the BBC's "Sherlock."

YieldsDrink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Bevx commented on 5/09/2013:

Thanks a lot!... This is one of those rare ones where I felt I nailed it on the first try... Which was fortuitous, since I was down to my last lemon!... Originally, I'd planned on Green Chartreuse as the modifier, but as I was reaching past the Cynar for it, I decided on a last-minute change. Glad I did, as the vegetal Cynar plays off the smoky tea wonderfully.

Renaissance Negroni

1 1⁄2 oz Gin, Plymouth
1 oz Germain-Robin Liqueur de Poete
3⁄4 oz Campari
1 twst Orange peel
Instructions

Stir, strain, garnish. Served up.

YieldsDrink
Year
2005
Authenticity
Authentic recipe
Creator
Duggan McDonnell at Frisson
Source reference

http://www.sfgate.com/wine/cocktailian/article/A-negroni-waxes-lyrical-…

Curator rating
Not yet rated
Average rating
Not yet rated
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Rickey Ricardo

1 1⁄2 oz Gin
1⁄2 oz Bitters, Angostura
3⁄4 oz Lemon juice
2 sli Cucumber (one as garnish)
3 oz Club soda
1 sli Lemon (as garnish)
1 sli Lime (as garnish)
Instructions

Shake gin, one slice cucumber, bitters, and lemon (including hull) briefly to combine, then strain over fresh ice into a Collins. Top with soda, serve with straw. Garnish with lemon wheel, lime wheel, and cucumber slice.

YieldsDrink
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
  • That's a lot of Angostura!
  • I wonder if a little sweetener of some kind would make it even better. — ★★★★
  • Not bitter, just bracingly dry and refreshing. Long finish. More-ish.
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  • Violet Fizz — Gin, Crème de Violette, Soda water, Lemon juice, Sugar

unique, not too bitter, almost savory but definitely needs a hint of sweet to balance and enhance flavors. I added 1/2 falernum to soften and keep the spice going with 2 dashes celery bitters to maintain the savory. Worth continuing to experiment.

Barefoot in the Dark

1 oz Blended Scotch, Famous Grouse
1⁄2 oz Islay Scotch, Laphroaig
3⁄4 oz Campari (fat)
3⁄4 oz Swedish Punsch, Kronan (fat)
1⁄2 oz Cynar
1 twst Orange peel
Instructions

Stir, strain, up, twist.

Notes

A riff on the Boulevardier and Maks' own Last Mechanical Art (an equal parts drink of Del Maguey Chichicapa, Cynar, Punt e Mes, and Campari). Maks seems to specialize in drinks whose recipes read like dares.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Maksym Pazuniak, Counting Room, Brooklyn, NY.
Source reference

http://cocktailvirgin.blogspot.com/2012/08/barefoot-in-dark.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Sweet, peety, with Campari's bitterness in the background
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