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 Yuzu 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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  • Smooth Sailor — Gin, Falernum, Celery bitters, Lime juice
  • Shots and Stripes Forever — Gin, Blue Curaçao, Peychaud's Bitters, Orange bitters, Lemon juice, Vanilla syrup

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 stars
(5 ratings)
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  • Marseille, July 4th, 1895 — Byrrh, Demerara Rum, Gran Classico, Cherry Liqueur, Pelinkovac, Cognac, Bitters, Grenadine, Rose water, Lactart
  • The Gong of Brown Wisdom — Cherry Bitters, Gin, Amaro Abano, Dark rum, Allspice Dram, Amaro, Bonal Gentiane Quina, Cherry, Water, Jamaican #2 bitters
  • Potomac — Kirschwasser, Zwack liqueur, Campari, Lemon bitters, Lemon juice

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)
Similar cocktails
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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  • Vernis à Ongle — Haitian Rum, Bigallet China-China, Sweet vermouth, Star anise
  • Novak — Plum eau-de-vie, Becherovka, Pelinkovac, Maraschino Liqueur
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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
Similar cocktails
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!

Rangoon Fizz

2 oz Gin, Tanqueray
3⁄4 oz Ginger syrup (2:1 sugar to ginger juice)
1 oz Lime juice
9 dr Bitters, Angostura
5 spg Mint
2 oz Tonic water, Q
Instructions

Shake, strain into Collins, top with tonic, garnish with mint sprigs.

Notes

Toby: "The Q tonic is key as it is MUCH less sweet that normal tonic. Fever tree works as well."

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Toby Maloney, The Violet Hour, Chicago, IL.
Source reference

http://www.lthforum.com/bb/viewtopic.php?p=207401#p207401

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Egullet recommended
  • Refreshing. Ginger-ale-like.
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Antibes

1 1⁄2 oz Gin
1⁄2 oz Bénédictine
2 oz Grapefruit juice
1 sli Orange
Instructions

Fill two-thirds of a cocktail shaker with ice, add the liquid ingredients and shake vigorously. Strain into an ice-filled old-fashioned glass and garnish with the orange slice.

Yields Drink
Authenticity
Unknown
Creator
Jason Wilson, Washington Post, Washington, DC
Source reference

http://projects.washingtonpost.com/recipes/2007/05/30/antibes/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Suggested by Johan
  • shook, strained, served up in chilled coupe with orange wheel
  • Made with Tanqueray, which dominated.
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Nice (by Way of Antibes)

2 oz Gin
1 oz Bénédictine
2 oz Grapefruit juice
2 oz Sparkling water (Preferably Apollonaris brand)
1 twst Lime peel (For garnish)
Instructions

Fill a cocktail shaker halfway with ice. Add the gin, Benedictine and grapefruit juice. Shake well, then double-strain into a highball glass filled with ice cubes. Top with sparkling water and stir gently. Garnish with the twist of lime peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Jason Wilson, Washington Post, Washington, DC
Source reference

http://projects.washingtonpost.com/recipes/2013/05/01/nice/

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
From other users
  • lacks depth. bitters maybe?
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Wander Back

1 oz Mezcal
1 oz Cynar
1 oz Sweet vermouth, Carpano Punt e Mes
1 twst Grapefruit peel
Instructions

Built in the glass. If you can't use PeM, use Martini Rosso. Antica just doesn't do it.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joe Abeille
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Cynar takes over a bit, but Mezcal and sweet v compete. A little syrupy. Good tho.
  • Yet to try
  • This was a great drink. Had it during the 2015 Academy Awards. Earthy and a touch smokey. The vermouth and grapefruit cut into it just enough.
  • This is it: the Negroni with mezcal. Actually, a Berlioni with mezcal. But the deal is it's easy, and it's smoky, and it's intense, and it's delicious.
Similar cocktails
saltdodge commented on 4/01/2014:

I was stunned by how good this was, used Martini and Rossi. Not an intuitive match to me but I'm an amateur.

jaba commented on 5/07/2014:

Wow. First time I've had the Mezcal and Cynar pairing and I can see why people say it's genius.

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