Richland Sour

2 oz Rum, Richland Rum
1⁄2 oz Simple syrup (Sorghum syrup, 1:1 sorghum and water)
1⁄2 oz Lemon juice
2 ds Bitters, Angostura
Instructions

Shake & strain into a cocktail glass, garnish with a thinly sliced lemon wheel.

Yields Drink
Authenticity
Your original creation
Creator
Ian Carlson, The Iberian Pig, Decatur, GA
Curator rating
Not yet rated
Average rating
Not yet rated
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St. Andrews Highball

1 1⁄2 oz Honey Liqueur, Dewar's Highlander Honey
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Lemon juice
Instructions

Build in a collins glass over ice; top with lemon-lime soda, garnish with a brandied cherry.

Yields Drink
Authenticity
Your original creation
Creator
Ian Carlson, The Iberian Pig, Decatur, GA
Curator rating
Not yet rated
Average rating
Not yet rated
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Aperol Lemonade

1 1⁄2 oz Vodka
1 oz Aperol
1⁄2 oz Lemon juice
1⁄4 oz Lime juice
Instructions

Build in a collins glass over ice; top with lemon-lime soda. Garnish with a half-wheel of orange.

Yields Drink
Authenticity
Your original creation
Creator
Ian Carlson, The Iberian Pig, Decatur, Georgia
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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drinkingandthinking commented on 9/04/2021:

Really simple and really good! Skip the soda, and can also be shaken and served straight up. I built mine over ice as suggested, but subbed flavored soda with seltzer/club soda. Any way you do it, you can't screw it up and it's a crowd pleaser.

Biff Malibu commented on 6/13/2022:

Does need a bit of sweetener (e.g. the lemon-lime soda) - tart if this is absent.

The Commendatore

1 oz Gin, Tanqueray
1⁄2 oz Sweet vermouth, Dolin (Rouge, sweet vermouth)
1⁄2 oz Campari
1 oz Mozart Black
Instructions

Stir all ingredients, Strain over fresh ice.
Garnish glass with housemade Campari dust

Notes

Campari dust can be made by just letting Campari sit in a cool pan for a few days until solid and then ground in ramekin.
A dash of chocolate bitters is also nice in this drink

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Little Miss

1 1⁄2 oz Orange liqueur, Clément Créole Shrubb
1⁄2 oz White chocolate liqueur (any good quality WHITE cacao)
1⁄2 oz Licor 43
1 ds Orange bitters, Bitter Truth Orange
1⁄2 oz Lime juice (Fresh)
Instructions

Shake all ingredients
strain over fresh ice in double rocks glass
Garnish flamed orange zest

Picture of The Little Miss
Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Mysterious chocolate orange

1⁄2 oz Blue Curaçao, Marie Brizard
1 oz Chocolate spirit, Mozart
2 t Licor 43
Instructions

Shake all ingredients with ice and fine strain into martini glass.
Garnish with a flamed orange peel

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Shayne Gibson, Katoomba, N.S.W, Australia.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Withoutrigger

1 1⁄2 oz Dominican Rum, Matusalem Gran Reserva
3⁄4 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Lemon juice
7 dr Bitters, Bittermens 'Elemakule Tiki
1 bsp Simple syrup
Instructions

Shake with ice, strain into a cocktail glass

Notes

A riff on Beachbum Berry's 'Outrigger'.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
rcb4d
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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flickerdart commented on 6/09/2021:

Made it with a random cheapo gold rum and allspice dram instead of the bitters. It's good! Would be great over crushed ice.

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
(24 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)
Similar cocktails
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.

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