Mysterious chocolate orange

1⁄2 oz Blue Curaçao, Marie Brizard
1 oz Chocolate spirit, Mozart
2 t Licor 43
Instructions

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

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Shayne Gibson, Katoomba, N.S.W, Australia.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Withoutrigger

1 1⁄2 oz Dominican Rum, Matusalem Gran Reserva
3⁄4 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Lemon juice
7 dr Bitters, Bittermens 'Elemakule Tiki
1 bsp Simple syrup
Instructions

Shake with ice, strain into a cocktail glass

Notes

A riff on Beachbum Berry's 'Outrigger'.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
rcb4d
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Made it with a random cheapo gold rum and allspice dram instead of the bitters. It's good! Would be great over crushed ice.

La Viña

1 oz Sherry, Lustau East India Solera
1 oz Amaro Nonino
1 oz Rye
1 ds Orange bitters
Instructions

Stir. Strain into chilled coupe. No garnish.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Alex Day, Death & Co., New York, New York (USA)
Source reference

Death & Co. Modern Classic Cocktails, p. 206; https://punchdrink.com/recipes/la-vina/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Dan commented on 3/15/2015:

My variation:

1 1/2 oz Rye

3/4 oz Amaro Nonino

1/2 oz Amontillado (dry)

1/2 oz PX

1 dash Regans'

Very nice indeed.

Ajvan commented on 12/16/2019:

This can be found on page 206 of the Death & Co book, credited to Alex Day (2009).

Curated to add attribution and reference, thanks!

Maloney No. 2

1 1⁄2 oz Bourbon (Original recipe specifies bonded)
1 1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
3⁄4 oz Cynar
1⁄4 oz Maraschino Liqueur
1 twst Orange peel (as garnish)
Instructions

Stir with ice and strain into a rocks glass with ice; garnish with an orange peel twist

Notes

Any 100+ proof bourbon should work

YieldsDrink
Authenticity
Authentic recipe
Creator
John Durr of the Hawthorn Beverage Group in Louisville
Source reference

Food & Wine: Cocktails 2013, via Frederic Yarm at http://cocktailvirgin.blogspot.com/

Curator rating
4 stars
Average rating
4 stars
(23 ratings)
From other users
  • Used Wild Turkey Bourbon 101. Too sweet so added 0.25 oz bourbon--much better. Next time use 2 oz Bourbon or use less vermouth (no more than 1 oz) Rate 4.0-4.5
  • Strong! Is there a way to lighten it?
  • Good. Lots going on here. A bit sweet though… prob needs the higher proof. 3 w/o it.
  • Made with Makers Cask Strength, Dolin, and Maraska.
  • I feared it would be too sweet but the high octane spirit (I used Evan Williams white label) countered effectively.
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The Cocktail Virgin post calls for 1/4 ounce of maraschino. That change made a big difference for me.

The Cocktail Virgin post calls for 1/4 ounce of maraschino. That change made a big difference for me.

Curated to change the 1/2 oz. maraschino to 1/4 per link.

Racquet Club Cocktail

2 oz Gin
1 oz Dry vermouth
1 bsp White Crème de Cacao
2 ds Orange bitters
1 twst Lemon peel
Instructions

Stir well with cracked ice. strain into chilled coupe. zest lemon twist. drop or discard.

Notes

A gin martini with a barspoon of cacao.

YieldsDrink
Year
1893
Authenticity
Authentic recipe
Source reference

David Wondrich, Imbibe Magazine issue 34 Nov/Dec. 2011

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Chocolate martini without it being some gross, sugary mess like you'd normally get if you asked for that? I'm down

So I went looking for this drink, and it seems to be 1906ish, but it's equal parts Tom Gin and dry vermouth plus some orange bitters. Anyone have the original Imbibe to see if the cocoa is a Wondrich thing? Thanks,  Zachary

Wondrich's book, Imbibe! notes the Cacao discrepancy in Kappeler, and uses as a source the New York Sun, 1893. Without seeing the particular article, it is hard to tell. I haven't seen the 2011 Imbibe article where Wondrich provides the Racquet Club Cocktail recipe either, but the Imbibe! book's recipe is somewhat anachronistic, using Plymouth gin (even it if was gin made in Plymouth, wouldn't an Old Tom be closer to the style at the time or was Plymouth gin dry by then?) It also is a 50:50 (rather than shown in the recipe on this site.) Wondrich's ingredient notes say, "Use an Italian vermouth" rather than dry vermouth as given here and by Kappeler. So I am not sure what has happened but something seems mixed up. Was "French vermouth: intended rather than "Italian?" I dunno, but it makes a nice cocktail with Plymouth, Regan's orange bitters, and Tempus Fugit Creme de Cacao using a mild red vermouth such as Dolin Rouge.

Omaha Sling

2 oz Añejo rum (Strawberry Pu-erh Infused Bacardi Gold)
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Blackberry shrub (homemade)
1⁄3 oz Lemon juice
1 1⁄2 oz Ginger ale (Seagrams)
Instructions

Shake first four ingredients and strain over ice filled double old-fashioned glass; top with gingerale

YieldsDrink
Authenticity
Your original creation
Creator
Dustin Doran
Source reference

dunderandlees.blogspot.com

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Aladdin

1 1⁄2 oz Gin, Hendrick's
3⁄4 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Campari
2 ds Bitters, Miracle Mile Yuzu
3 lf Basil
1 twst Lemon peel
Instructions

Shake w/o basil and lemon peel, add basil and shake 5 times. Double strain, serve up, garnish.

Notes

Inspired by the Jasmine.

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
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Suzie and Jerry

1 oz Suze
2⁄3 oz Vodka
5 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 bsp Grenadine
1 ds Bitters, Bitter Truth Orange
Instructions

Shake well with ice. Serve down in a chilled glass, either a small tumbler or a large shot glass.

Notes

Might benefit from a little additional citrus sharpness.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Joe Williams
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Gin-Cel-Ray

1 oz Gin, Tanqueray Rangpur
1 oz Gin, Hendrick's
4 oz Soda water, Dr. Brown's Cel-Ray
1 sli Lime
1 sli Cucumber
Instructions

Pour gins into an ice filled highball glass. Top off with Cel-Ray and stir. Add a slice each of lime and cucumber

History

Dr. Brown's Cel-Ray soda has been sold as a bottled soda since 1886, and was originally developed to treat immigrant children in NY. The original seltzer contained celery seeds and sugar. I love the old world celery flavor the soda contains, and it goes perfectly with the bright botanicals of gin.

Picture of Gin-Cel-Ray
YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
Similar cocktails
Grey commented on 1/16/2014:

Simple and enjoyable. A nice way to bring the gins together. A good alternative to a gin and tonic.

thanks a lot--i'm a big fan of the components, and they're often overpowered by other elements in a cocktail.

Curated this slightly - changed Rangpur Gin to Gin, Tanqueray Rangpur. Changed Celery soda water to soda water.

Thanks,

Zachary

Bitter Cold

1 3⁄8 oz Vodka
1 bsp Suze
2 ds Pastis, Ricard
2 ds Gomme syrup
1 ds Herbal liqueur, Elixir Vegetal de la Grande Chartreuse
3 dr Bitters, Bitter Truth Celery
1 dr Bitters, Bitter Truth Jerry Thomas’ Own Decanter
Instructions

Shake well with ice, and strain. Serve down in chilled glass, either a small tumbler or a large shot glass (but sip it!).

History

I made this as a way to test the mixture of flavours from the various bitter/vegetal ingredients, and was quite pleased with the result.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Joe Williams
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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