Gin Fizz

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1 oz Simple syrup
3 oz Club soda
Instructions

Shake all but the Soda with ice and strain into a highball glass. Fill with the soda. No garnish.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Better with half simple syrup
  • I halved the syrup, which was a good idea.
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Zachary Pearson commented on 5/28/2013:

Curated this slightly. Estimated amount of club soda in the drink. Removed "fresh" from lemon juice.

Cooperstown

2 spg Mint
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
2 oz Gin
Instructions

Muddle one of the sprigs and vermouths in a mixing glass. Add the gin and ice, stir well and strain into a martini glass. Garnish with the remaining mint sprig.

Notes

The Savoy book has this as 1/3 each dry gin, Italian and French Vermouth shaken and strained into a cocktail glass with a mint sprig garnish.

Yields Drink
Year
1930
Authenticity
Altered recipe
Source reference

The Savoy Cocktail Book, pg. 50

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Year Round Gin use Plymouth Gin
  • Made with Farmer's gin (which has a bit of mint already to it), Dolin red, and Noily Prat dry. A little stuck in no man's land between a dry, martini-like drink and a sweet minty drink. — ★★★
  • Made .75oz of each Vermouth to 1.5oz Gin.
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lkkinetic commented on 9/10/2017:

We added 1 bsp of simple syrup; brought out the mint and gave it a little more roundness and balance.

Abbey Cocktail

1 1⁄2 oz Gin
1 oz Orange juice
3⁄4 oz Aromatized wine, Lillet
1 ds Bitters, Angostura (or orange bitters)
1 twst Orange peel (flamed, as garnish)
Instructions

Shake all together with ice and strain into chilled cocktail glass. Garnish with flamed orange peel.

Notes

The Savoy has this as 2:1:1, with Angostura and no garnish.

Yields Drink
Year
2002
Authenticity
Altered recipe
Creator
Dale Degroff, "The Craft of the Cocktail", after The Savoy Cocktail Book, 1930
Source reference

"The Craft of the Cocktail", pg. 72

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Bumped the ratio to 1.5 - .75 - .75 and used Peychauds. Nice afternoon drink.
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Zachary Pearson commented on 5/28/2013:

Curated this to conform with the Style Guidelines: Changed Lillet Blonde to Lillet, removed fresh from OJ. Updated attribution, gave cite for Craft of the Cocktail and Savoy.

Paris When It Sizzles

2 oz Añejo rum
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1 ds Orange bitters, Angostura
1 wdg Lime (as garnish)
Instructions

Shake with ice and strain into a chilled coupe. Garnish with a lime wedge.

Yields Drink
Authenticity
Unknown
Source reference

Found on the Android Mixology App.

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • As accessible as you'd guess. Pretty tasty. — ★★★★
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Piquant Paloma

1 1⁄2 oz Tequila, Milagro Silver
1⁄4 oz Elderflower liqueur, St. Germain
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
4 ds Chipotle pepper sauce, Tabasco
3 ds Grapefruit bitters, Fee Brothers
4 oz Grapefruit soda
1 sli Peach
Instructions

Add all ingredients except soda & bitters to an ice filled cocktail shaker--minimally shake to combine; strain and pour into an ice filled Collins glass. Add soda and give a quick stir, top with bitters, and garnish with a peach slice

Notes

*Cholula chipotle can be used

History

This is a more involved and lightly spiced version of that great summer cooler classic. The St Germain and seasonal fruit add some really great freshness to the drink.

Picture of Piquant Paloma
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Evan Harrison
Source reference

https://www.alcademics.com/2017/11/paloma-history-tracing-the-facts-and…

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Tequila- sour, bitter, sweet
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Zachary Pearson commented on 6/22/2019:

I curated this - check the cited link. Camper English has done some work (and called in David Wondrich and David Suro for backup) on the history of the Paloma. Basically, the argument is that while Squirt was introduced into Mexico in the 50's and was probably immediately used to make a highball with Tequila, a Paloma written recipe is much more recent - maybe the mid 90's/early 2000s. Thanks,  Zachary

Paper Chase

1 1⁄2 oz Rye, Bulleit
1 oz Aperol
3⁄4 oz Bonal Gentiane Quina
1 twst Lemon peel (as garnish)
Instructions

Stir, large cube, lemon twist garnish

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(31 ratings)
From other users
  • Sweet and fruity.
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Hot Ham Water

2 oz Bourbon
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Cynar
6 Black peppercorns
3 ds Bacon tincture (or bacon bitters)
Instructions

Stir over Ice, strain, rock, garnish with candied bacon.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Erica Namare, 23Hoyt, Portland, OR.
Source reference

http://www.thrillist.com/drink/nation/arrested-development-cocktails

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Salers Delight

1 1⁄2 oz Rum, El Dorado 12
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Salers Gentiane
1⁄4 oz Aperol
1 t Crème Yvette
Instructions

Stir and strain into a cocktail glass.

Salers Delight
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Used a plantation double barrel aged rum. Way too sweet for my personal taste, perhaps due to my rum limitations. Might be willing to try again in the future w. El dorado 12.
  • Used creme de violette. Luxardo also worked as a sub.
  • Think I’d like this a tad more with more Salers. Used Violette, not having any Yvette around.
  • I aspire to be able to put together flavors this well.
  • Well-balanced and complex, though bear in mind that it won't work without a well-aged rum.
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Nutty Frenchman

1⁄2 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Bitters, Angostura
3⁄4 oz Orange liqueur, Grand Marnier
1⁄4 oz Amaretto, Disaronno
1 oz Heavy cream
1 sli Orange peel (expressed and discarded)
Instructions

Add all ingredients except orange peel into a cocktail shaker filled with ice. Shake for 30 seconds, strain and pour into a coupe glass. Express the orange peel into the glass and toss.

Notes

You can add a dash of nutmeg and/or cinnamon to the top to finish

Picture of Nutty Frenchman
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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dramari commented on 4/01/2024:

Good, I use Nocino. Trying to sub Nocello for Amaretto. Next time will increase the Nocello 50%. Also with my homemade bitters 3-4 droppers is enough.

Paper Trail

1 1⁄4 oz Bourbon (1 1/2 according to Imbibe)
1 oz Aperol
3⁄4 oz Salers Gentiane
1 twst Grapefruit peel
Instructions

Stir, strain, up, twist.

Notes

Very nice. A light, fruity, earthy Boulevardier alternative.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Colin Shearn, St. Charles Exchange, Louisville, KY.
Source reference

http://cocktailvirgin.blogspot.com/2013/01/paper-trail.html

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Shockingly easy drinking
  • Made with Amer Sauvage (and 1 1/2 oz bourbon). As usual the first sip was too intense, but thereafter really enjoyable. Candy of Aperol balanced earthy bitter of the gentian.
  • I tried this with both 1.5 and 1.25 but the 1.25 had a much better balanced composition.
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El Jefe commented on 5/25/2013:

Great drink! Going into the rotation tonight!

aphonik commented on 12/10/2013:

I remember Colin telling me that Imbibe screwed up the recipe slightly and it should actually be 1.25 oz bourbon. Either way it makes a fine drink.

Mixin In Ansley commented on 9/03/2024:

Appreciate the simple riff and the pass on citrus. Well-crafted with 1.5 oz bourbon.

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