Port of Call

2 1⁄2 oz Dark rum, Gosling's Black Seal
1⁄2 oz Lime juice
1⁄4 oz Fernet Branca
1⁄4 oz Simple syrup
4 dr Chicory bitters
Instructions

Combine all ingredients, shake. Strain, serve up in coupe glass. Garnish lime slice.

Notes

Chicory Bitters listed are house made. If using commercial bitters, you might have to pare down to 2 or 3 drops.

Yields Drink
Authenticity
Your original creation
Creator
Erin Clancy, Temple Bar, Bellingham, WA
Curator rating
Not yet rated
Average rating
Not yet rated
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Verona

1 1⁄2 oz Gin
1 1⁄2 oz Sweet vermouth, Dolin
1⁄2 ? Lemon (squeezed)
1 bsp Allspice Dram, St. Elizabeth
1 wdg Orange (squeeze juice from wedge, then discard)
Instructions

Build ingredients in bucket glass. Stir, top with ice. Garnish orange twist.

Notes

Carpano Antica can be substituted for Dolin if fuller body is desired.

Yields Drink
Authenticity
Unknown
Creator
Erin Clancy, Temple Bar, Bellingham, WA
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Dry and tart! Cools the blood... Simple to make.
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Burroughs

2 1⁄2 oz Reposado Tequila
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
1⁄2 ? Bitters, Bitter End Moroccan Bitters (1/2 dropper's worth)
Instructions

Combine all ingredients, shake. Strain into rocks glass over fresh ice. Garnish with an orange twist and star anise.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Erin Clancy, Temple Bar, Bellingham, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • To Try
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Scotch Madeira Flip

1 1⁄2 oz Scotch, Macallan Cask Strength
1 oz Madeira (Malmsey)
1⁄2 oz Simple syrup
1 Whole egg
Instructions

Shake, strain, up.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, bostonapothecary
Source reference

http://forums.egullet.org/topic/144816-drinks-20072009/?p=1645449

Curator rating
Not yet rated
Average rating
Not yet rated
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Charleston Collage (Boston Apothecary)

1⁄2 oz Mezcal
1⁄2 oz Kirschwasser, Hiram Walker
1⁄2 oz Sweet vermouth, Martini & Rossi
1⁄2 oz Manzanilla pasada sherry, La Cigarilla
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Sloe gin, Plymouth
Instructions

Stir, strain, up.

Notes

Manzanilla pasada sherry is a more aged substyle of Manzanilla.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, bostonapothecary
Source reference

http://bostonapothecary.com/?p=1019

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Western Passage — Batavia Arrack, Sweet vermouth, Dry vermouth, Herbal liqueur, Bitters, Orange bitters, Cherry, Orange peel
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Pangolindo commented on 5/17/2020:

Savoury, complex and sweet notes. No kirsch on hand so i used a blend of eau de vie and grand marnier cherry. Green chatreuse. A must try.

Charleston Cocktail

1⁄2 oz Gin
1⁄2 oz Kirschwasser
1⁄2 oz Maraschino Liqueur
1⁄2 oz Curaçao
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
1 twst Lemon peel
Instructions

Stir (the original calls for shaking), strain, up, twist.

Notes

Ellestad takes a "part" as a half ounce, and I follow his lead.

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

http://savoystomp.com/2007/07/02/charleston-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • I used Punt e Mes for sweet vermouth...might try to lighten the sweetness somehow. Maybe sub pear brandy for Maraschino ?
  • Strong and a bit on the sweet side
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  • Martinez — Old Tom Gin, Sweet vermouth, Maraschino Liqueur, Bitters, Orange peel
  • Martinez (Jerry Thomas) — Sweet vermouth, Old Tom Gin, Maraschino Liqueur, Bitters, Lemon

Sazerac 1962

1 cube Sugar cube (or 1 tsp simple syrup)
1 1⁄2 oz Rye, Russell's Reserve
1 ds Herbal liqueur, Pernod
1 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Stir all well with crushed ice (except lemon peel). Strain into chilled cocktail glass. Rub rim with lemon peel, squeeze over top.

Notes

If desired, also add lemon peel as garnish.

History

Modified from "The Standard Bartender's Guide", PG Duffy, first published in 1934

Yields Drink
Year
1934
Authenticity
Altered recipe
Creator
Antoine Peychaud, early 1800's, but changed from brandy to rye whiskey in 1870 by Leon Lamothe
Source reference

"The Standard Bartender's Guide", PG Duffy, Revised by James Beard, Permabook, 1962

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Used Whistle Pig 10 yr rye and Stirrings simple syrup. Not sure how to measure 1 dash of Pernod, I poured a VERY small amount in the glass as a rinse and poured out the rest. Rate 4.0 A small but hefty drink.
  • This is by far, my favorite cocktail...especially when I have a sore throat. It is like a cocktail and medicine at the same time :)
  • Love this. Had it recently in New Orleans where the drink was first invented.
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'Burn Notice

1 1⁄2 oz Jamaican rum, Smith & Cross (lapsang souchong-infused)
3⁄4 oz Lime juice
3⁄4 oz Ginger-Honey Syrup
1 t Yuzu preserves
1 ds Bitters
Instructions

Stir the preserves in the liquids to break up the pectin, shake like hell to integrate, double strain, up.

Notes

Yuzu preserves can be found sold as Korean yuzu tea, also known as yujacha or honey citron tea. (see link in source reference.)

History

Created for MxMO LXXVII, Smoke.

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

http://www.seriouseats.com/2009/03/grocery-ninja-yujacha-korean-yuzu-te…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Apple Toddy

2 oz Apple brandy
1 T Sugar
1⁄2 Apple (baked)
1 pn Nutmeg
4 oz Water (hot)
Instructions

Bake the apple until it's so soft it's falling apart. Stir sugar in a splash of hot water, add brandy and apple, top with the rest of the hot water, and stir. Top with grated nutmeg.

Yields Drink
Year
1862
Authenticity
Authentic recipe
Creator
Jerry Thomas
Source reference

http://www.fourpoundsflour.com/cocktail-hour-apple-toddy/

Curator rating
Not yet rated
Average rating
Not yet rated
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Pocket Rocket

1⁄4 c Arugula
2 oz Vodka
3⁄4 oz Cynar
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Celery bitters, Fee Brothers
1 twst Lemon peel
Instructions

Muddle a small handful of arugula in a mixing glass. Add the vodka, Cynar, St. Germain, dash of celery bitters, and ice. Stir, and double strain into a chilled coupe. Express a lemon twist, rim the cup with it, and float it as a garnish.

Notes

This is a work in progress. I love arugula, and instinct tells me its peppery notes should harmonize well with various liquors and amari. Although the Arugula Mojito got notice a year or two back, there were no cocktail recipes here using it. Experiments with mezcal came to naught, but the Cynar seems to complement the arugula well, and the ever trusty St. Germain mellows the bitterness. I am eager to see more recipes herein with arugula. No need to be kind - critiques are welcome!

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • I was expecting a hot grassy mess, but was pleasantly surprised by the subtle complexity of this. It may have helped that I used cucumber infused vodka which held it all together nicely.
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djyohimbe commented on 6/21/2019:

There's a place in Sorrento, Italy that sells Arugula liqueur called Fattoria Terranova. shop.fattoriaterranova.it

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