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.

Yields Drink
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).

Craig E commented on 12/17/2019:

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

Yields Drink
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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VeloVagabond commented on 12/28/2019:

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

VeloVagabond commented on 12/29/2019:

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

Craig E commented on 5/31/2020:

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.

Yields Drink
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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bkemp1984 commented on 4/01/2021:

Chocolate martini without it being some gross, sugary mess like you'd normally get if you asked for that? I'm down

Zachary Pearson commented on 4/03/2021:

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

Shawn C commented on 8/04/2022:

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

Yields Drink
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.

Yields Drink
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.

Yields Drink
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
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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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.

Cocktailian commented on 1/17/2014:

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

Zachary Pearson commented on 1/18/2014:

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.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Joe Williams
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Vow of Silence

1 1⁄2 oz Old Tom Gin, Ransom
3⁄4 oz Grapefruit juice
1⁄2 oz Lemon juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Averna
1⁄4 oz Simple syrup
Instructions

Shake, strain, up.

Notes

Eric Witz: "This really surprises me how well all of these disparate elements work together. I was dubious thinking the strongly flavored spirits and citrus would clash but it’s remarkably well balanced."

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Daniel Shoemaker, Teardrop Lounge, Portland, OR.
Source reference

http://cocktailvirgin.blogspot.com/2012/12/vow-of-silence.html

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Revisited this drink, this time without the simple syrup. Also upped the gin by 1/4 oz. Now it’s perfect! — ★★★★★
  • Very nice floral/citrus, with a bit of depth added by the Averna and the chartreuse
  • MUST TRY
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The Great Silence

1 1⁄2 oz Rye (High West Dbl Rye)
3⁄4 oz Aperol
1⁄4 oz Maraschino Liqueur
1⁄2 oz Lime juice
3 ds Absinthe
Instructions

Place all ingredients into shaker filled with ice- shake for 10-15 seconds then strain into a Coupe- garnish with a Lemon Twist.

Yields Drink
Authenticity
Unknown
Creator
Ciaran Wiese, 47 Scott, Tuscon, AZ
Source reference

http://www.highwest.com/

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • Good one - try it with a comparison aperol split
  • pretty drink, but was a bit off. Made as described except rye, which I used Stagg 132 proof. Maybe that was the issue, but I think there are other challenges. Remixed with .5 campari, a bit better.
  • Candy-ish Rye Whiskey
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Grey commented on 5/31/2013:

Tried this with Bulleit, as it was the only rye I had around. I had everything else around (Aperol, Luxardo, well absinthe) so figued I'd take a stab. My guess is the drink requires the specified rye. It was a very confused drink as I made and tasted it. Somewhere between candy sweet and just too complex. I finished it no problem, so it's drinkable... but I don't see myself making it again.

MOJO1229 commented on 8/14/2017:

Given this drink's ingredients, I decided to make "The Great Silence" despite the earlier critical comments. Instead, I used those comments, and modified both the ingredients and the amount of certain ingredients. I used a "fat" 1 1/2 oz Rittenhouse rye (100 proof) instead of the Bulliet rye (90 proof). I, too, did not have the High West double rye, but I think my modificiation was a reasonable approximation--other than adding 2 oz of Rittenhouse rye. Also, I reduced the Aperol to 1/2 oz, but added 1/4 oz Campari to make the libation less sweet and to add some body to it. Finally, I added a "skinny" 1/2 oz lime juice (personal taste), for the absinthe I used St. George's Absinthe Verte. The result was a decent drink that I rate at 3.5. 

In the future, lacking the specified double rye, I will use a full 2 oz Rittenhouse rye, and 1/2 oz Campari, and 1/4 oz Aperol. I wiill stay with the "skinny" 1/2 oz lime juice. Perhaps these changes will nudge the rating closer to 4.0. My hunch is that even using the High West double rye, the best rating will be 4.0. Will I ever know? I doubt it!

MOJO1229 commented on 8/14/2017:



Making the changes I suggested in my prior comment, the resulting libation can easily be rated between 3.5 and 4.0, depending on the taster's preferences. Personally, I rate the modified "The Great Silence" at 3.8. How would you rate the original recipe vs my final modifications? I would be interested. Cheers!

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