Débarquement

2 oz Gin, Aviation
1 oz Peach liqueur, Edmond Briottet
1⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 twst Lemon peel
Instructions

Shake, strain, up and garnish

History

Crème de Pêche and St. Germain meld well, and I knew I wanted to use them in a gin based cocktail--Aviation doesn't "gin-out" the subtler flavors in the drink but still provides interesting Indian sarsaparilla and green cardamom notes

Picture of Débarquement
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Used my still-aging homemade peach liqueur on 7/28/20. Might need a bit simple or more of the liqueur.
  • Too sweet for my taste
  • Gin- sweet, sour
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Netminder69 commented on 5/15/2024:

I found this to be… inoffensive. It wasn’t bad but it’s not anything I would be clamoring to make again.

Long Faced Dove

1 1⁄2 oz Blanco tequila
1⁄2 oz Campari
3⁄4 oz Grapefruit juice (pink)
3⁄4 oz Lime juice
1⁄3 oz Simple syrup
1⁄2 oz Ginger beer
1 sli Lime (as garnish)
Instructions

Combine tequila, Campari, grapefruit juice, lime juice, and simple syrup in lowball glass. Add ice and stir, then top with ginger beer and stir again. Garnish with lime wheel.

Notes

This recipe is scaled down from the original 6 servings; scales up easily for a crowd.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Adapted from Paul McGee, RPM Italian, Chicago by Maggie Hoffman
Source reference

http://www.seriouseats.com/recipes/2013/08/long-faced-dove-tequila-camp…

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • A more interesting, yummy drink for the margarita lover. A couple drops of saline push it further in that direction if wanted. — ★★★★★
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  • Tequila Sunrise (Shelter) — Blanco tequila, Falernum, Campari, Orange juice, Lemon juice, Soda water
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Zachary Pearson commented on 3/31/2015:

Curated this - changed "tequila" to "Blanco tequila" as per link. added date attribution and changed type to authentic recipe. Thanks, Zachary

Swiss Fizz

1 1⁄2 oz Absinthe
3⁄8 oz Lemon juice
3⁄8 oz Lime juice
3⁄4 oz Orgeat
1 oz Cream
3 dr Orange flower water
1⁄2 oz Egg white
1 oz Soda water
Instructions

Dry shake, long shake, double strain into Collins over soda and ice shard, top with more drops of orange flower water.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • A Ramos gin fizz substituting absinthe for gin. I would probably use less orgeat next time.
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Mid-Morning Fizz

1 3⁄4 oz Gin, Martin Miller's Westbourne Strength
1 oz Lemon juice
3⁄4 oz Simple syrup
1⁄2 oz Herbal liqueur, Green Chartreuse
5 dr Orange flower water
1 Egg white
1 oz Club soda
Instructions

Pour Chartreuse and soda into a Collins and chill. Mix other ingredients, dry shake, long shake, carefully strain over Chartreuse and soda.

Yields Drink
Authenticity
Unknown
Creator
Employees Only, NYC.
Source reference

http://bit.ly/19EfLAY

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Really good––Added more soda water, at least 3 oz, to fill cup.
  • Sounds interesting and worth trying!
  • Wow! — ★★★★★
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  • 131 — Gin, Herbal liqueur, Peychaud's Bitters, Tonic water, Club soda, Lime juice, Simple syrup, Mint
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Jennx commented on 10/24/2013:

Just tried this and really like it!

Bizet

1 1⁄2 oz Rosé wine (Shinn Estate)
1⁄2 oz Luxardo Bitter
1⁄2 oz CioCiaro
1 oz Champagne, Moet Imperial
1 twst Orange peel (flamed)
Instructions

Stir, strain, coupe, top with Champagne, flamed orange twist.

History

Named for the composer of Carmen, among others.

Yields Drink
Authenticity
Authentic recipe
Creator
David Slape, PDT, NYC.
Source reference

http://umamimart.com/2012/11/the-pdt-project-bizet/

Curator rating
Not yet rated
Average rating
Not yet rated
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Caramel By The Sea

1 oz Bourbon
1 oz Apple brandy, Lairds (bonded)
1 oz Averna
1⁄2 t Allspice Dram
1⁄2 oz Sea salt caramel syrup (Sonoma Syrup Co.)
Instructions

Shake somewhat casually and strain into a rocks glass containing fresh ice.

Picture of Caramel By The Sea
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Bevx commented on 8/24/2013:

Damn you, Stew! You made me go to Sur la Table to get that caramel syrup! Don't you know how easy it is to blow huge wads of cash in that place?... Seriously though, this sounds phenomenal; I can't wait to actually try it. And my mind is racing with other possibilities for the syrup!

Bevx commented on 8/24/2013:

Yup. Phenomenal. Rich and decadent, but not too sweet. A slice of Granny Smith as garnish might be nice, too.

DrunkLab commented on 8/24/2013:

Can't wait to try this one. Does the syrup taste particularly sea salty? I'd rather make my own than buy another bottle at the moment...

Bevx commented on 8/24/2013:

To me, it doesn't taste particularly salty at all. Just the perfect amount to keep the sweet caramel from being cloying. There is a hint of vanilla too... Also, thank you for giving me an excuse to eat a spoonful of caramel sauce.

mahastew commented on 8/24/2013:

I didn't pick up on much salt either. A little more might be nice, although the Averna might not be bitter enough to warrant it.

Wild Card

1 oz Cardamaro
1 oz Genever
1 oz Cynar
Instructions

Stir, strain, lowball. Garnish with a sprig of rosemary or an orange peel.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Nice balance. I topped with rosemary citrus spray from Alice & the Magician.
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Corn Flower

1 1⁄2 oz Corn Whiskey
1⁄2 oz Blue Curaçao, Senior Curaçao
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
1 t Anisette (Meletti)
Instructions

Shake and strain into a chilled cocktail glass. Lemon peel garnish.

Picture of Corn Flower
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Naval Club Gimlet

2 oz Gin, Plymouth Navy Strength
2 oz Water (Cold)
1⁄2 oz Lime juice
Instructions

Build over ice in a rocks glass and stir to combine.

History

This ratio is probably close to correct - it would be mild, and has no sugar.

Yields Drink
Year
1920
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Naval Gimlet

1 oz Gin, Plymouth Navy Strength
1 oz Lime cordial, Rose's (or homemade - see notes)
Instructions

Stir together. For an authentic shipboard Gimlet, do not add ice.

Notes

To make lime cordial, peel 4 limes, and juice 8 of them to make 1 cup of lime juice. Strain the juice and divide in half. Make a 2:1 simple syrup from half the lime juice, 1 tsp of citric acid and the peels, reducing the syrup slightly until thick. Remove from the heat, let cool, and add the remaining lime juice. Strain again and bottle. For a modern touch, a makrut (kaffir) lime leaf or two can be added to the syrup.

History

McElhone's book calls for equal parts, and I figure that this is a small drink.

Naval Gimlet with homemade lime cordial
©2013 Kindred Cocktails
Yields Drink
Year
1922
Authenticity
Authentic recipe
Creator
Harry McElhone
Source reference

The ABCs of Mixing Cocktails

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • I like 3/4 lime juice, 3/4 simple.
  • Alternate lime cordial recipes: https://www.jeffreymorgenthaler.com/lime-cordial/ https://mixology.eu/en/drinks-en/new-improved-gimlet-cocktail/
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