Missionary's Downfall (Maison Premiere)

3⁄4 oz Rhum Agricole, Rhum Agricole JM VSOP
3⁄4 oz Demerara Rum, El Dorado 151
3⁄4 oz Demerara Rum, El Dorado (3 Year)
1⁄2 oz Apricot liqueur, Marie Brizard Apry
1 t Crème de Menthe
1⁄4 oz Honey syrup
1 oz Pineapple juice
3⁄4 oz Lemon juice
2 Mint (bunch)
Instructions

Add all ingredients, except one bunch of mint, to mixing tin. Muddle the other bunch of mint in the bottom of a Collins glass, and fill glass 3/4 full with crushed ice. Shake ingredients vigorously, strain into glass. Garnish with mint bouquet, lime peel strips, honeycomb, carnation & Osmanthus flowers

Yields Drink
Authenticity
Authentic recipe
Creator
Maison Premiere, Brooklyn, New York
Source reference

"The Maison Premiere Almanac," Boissy, Elliott, Mackay, Zizka, Clarkson Porter, 2023, p.172

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Purple Sage

1 3⁄4 oz Old Tom Gin, Hayman's (blackberry and sage infused; see Notes)
3⁄4 oz Pineapple juice
1⁄4 oz Lemon juice
1⁄2 oz Honey syrup
2 ds Peychaud's Bitters
1 Blackberry (as garnish)
2 lf Sage (as garnish)
Instructions

Shake and strain into a chilled coupe. Garnish with a blackberry and two spanked sage leaves.

Notes

To infuse the gin, I put 7 large blackberries and 12 sage leaves in 1 cup of Hayman’s Old Tom gin in a lidded jar, then put the jar in a 135°F bath for a couple of hours. Chill the jar in icewater and taste. I wound up then leaving it to sit overnight (at room temperature) to intensify the infusion. (If pressed for time, or lazy, I’d imagine muddling instead of infusing would be a workable alternative.)

History

Winner of the Reddit Original Cocktail Competition, July 2023 (Blackberry & Pineapple).

Picture of Purple Sage
Craig Eliason
Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/14nl7dr/original_cocktail_c…

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From other users
  • Pretty bright rose color, mildly frothy. Berry, sage, and mint in nose, clementine in sip and swallow, hint of licorice in finish. More sweet than sour. Berry at the end is great!
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Muscle and Hate

3⁄4 oz Islay Scotch, Laphroaig 10
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Cynar
3⁄4 oz Peychaud's Bitters
1 twst Lemon peel (as garnish)
Instructions

Stir with ice, strain into chilled coupe or Nick & Nora. Garnish with an expressed lemon peel.

History

After reading Beta Cocktails in 2011, one of my early attempts at using aggressively flavored ingredients and a heavy dose of non potable bitters.

Yields Drink
Year
2012
Authenticity
Your original creation
Source reference

https://youtu.be/R9PimZnRO5I

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4.5 stars
(6 ratings)
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Fernet Cocktail

2 oz Sweet vermouth
1 oz Fernet Branca
1⁄4 oz Curaçao
Instructions

Stir, strain, coupe

Yields Drink
Year
ca. 1906
Authenticity
Authentic recipe
Creator
Louis Muckensturm.
Source reference

Louis' Mixed Drinks, https://euvs-vintage-cocktail-books.cld.bz/1906-Louis-Mixed-Drinks-Mixe… via https://cocktailvirgin.blogspot.com/2023/06/fernet-cocktail.html

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Average rating
4 stars
(1 rating)
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Negroni Fantasma

1 oz Manzanilla sherry, La Gitana
1 oz Luxardo Bitter Bianco
1 oz Bianco Vermouth, Dolin
2 sli Cucumber (as garnish)
Instructions

Stir liquid ingredients over ice and strain into a tumbler containing a large rock of ice. Skewer the cucumber wheels on a cocktail pick as a double flag and garnish.

Notes

Stir, strain, tumbler, rock, garnish.

A low-ABV white Negroni riff, with sherry standing in for the gin. The cucumber is solely for aromatics.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Benjamin Talbot
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Papear Plane

3⁄4 oz Pear liqueur, St. George
3⁄4 oz Amaro
3⁄4 oz Aperol
3⁄4 oz Lemon juice
Instructions

Shake with ice. Pour into chilled Nick & Nora

Notes

A bit lighter/lower alcohol than the traditional version. I like the combo of the spices from the pear and amaro playing with each other. The aperol gives it a grapefuity flavor w/ tartness from the lemon. I used Bully Boy amaro, but sub in whatever you like best.

History

Just playing with a small change to a modern classic.

Yields Drink
Year
2023
Authenticity
Unknown
Creator
Me
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Tried with Meletti and Nonino, both good. Also tried with Montenegro but not my favorite.
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Aviation__1952 commented on 7/08/2023:

I like this one !! The "equal parts" makes for an easily remembered recipe. And I have several different amaro's, each one offering something slightly different in the overall.

Transitions

1 1⁄2 oz Gin, Citadelle (Jardin d'Ete)
1 oz Coffee liqueur (Starbucks)
3⁄4 oz Sake (Soto Premium Junmai)
3⁄4 oz Orange juice
1⁄2 oz Lavender syrup
1 t Lemongrass (Lemongrass Turmeric Paste)
4 ds Vinegar (Ume Plum Vinegar)
Instructions

Shake with ice and strain into a frozen coupe glass.

Notes

I used sour oranges from a local tree.

History

In memory of a Naval Academy graduate.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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DePriming

1 1⁄2 oz Whiskey, Suntory Toki blended (Suntory)
3⁄4 oz Cassis
3⁄4 oz Pastis, Ricard
1⁄2 oz Lemon juice
3 ds Cranberry bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Depriming 3,000 pieces of brass, one at a time, requires great patience.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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Bitters And More

1 1⁄2 oz Cognac
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Triple sec
3⁄4 oz Lime juice
1 ? Peychaud's Bitters
1 ? Sugar (Pomegranate rimming sugar)
Instructions

1. Splash some Peychaud's bitters into a frozen coupe glass, coat the rim both inside & out, dip into the pomegranate sugar, then return the glass to the freezer.
2. Combine other ingredients into a shaker with ice, shake well, then strain into the rimmed coupe glass.

History

I had a wild idea to use bitters to rim the glass. To my palate, an interesting overall flavor profile.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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Triglav

2 oz Rum, Havana Club 3
3⁄4 oz Sweet vermouth, Dolin
1⁄2 oz Orange liqueur, Grand Marnier
1⁄4 oz Simple syrup
2 ds Bitters, Angostura
Instructions

Stir, Strain, Up. Coupe. Maraschino cherry

Notes

Changed recipe to reduce sugar

History

1921 American-Drinks by Victor Hugo Himmelreich

Yields Drink
Year
1921
Authenticity
Authentic recipe
Creator
Ruth Rattay
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1921-American-Drinks-by-Vict…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Need reduce sugar.
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Shawn C commented on 6/24/2023:

I haven't tried this drink, but the original recipe looks a bit different in proportions/ingredients if my translation is correct: 1/2 cocktail glass rum, 1/4 cocktail glass Curacao, 1/4 cocktail glass cognac, 2 dashes Angostura Bitters, 1 teaspoon of sugar, remainder/fill(?) vermouth.

It isn't clear to me from the context of vermouth recipes in the book if this one should be sweet or dry vermouth or how much would be appropriate. The addition of sugar suggests dry vermouth might be the right call since Curacao is rather sweet. I don't know how much vermouth would be appropriate either.

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