Franco-American 60

1 1⁄2 oz Gin
2⁄3 oz Elderflower liqueur, St. Germain (Fat 1/2 oz.)
2⁄3 oz Lemon juice (Fat 1/2 oz.)
3 oz India Pale Ale, Dogfish Head 60 Minute
1 twst Grapefruit peel (Or lemon peel)
Instructions

Shake all but IPA, strain into champagne flute or smallish wine glass. Top with IPA, express peel, and use it to stir once as you drop it in.

Notes

Smaller glass size may mean less IPA (still tastes great with as little as 2 oz.), just make sure you don't exceed 3 oz.

History

French 75 variation built around the grapefruity nose of the Dogfish Head 60 Minute IPA... I'm not 100% happy with the cocktail's name. Open to suggestions.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • bossed up f75, yessir
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DrunkLab commented on 4/26/2013:

Name suggestion: the American Expeditionary Forces (AEF) employed about 2000 Canons de 75 modèle 1897, aka the French 75 cannons for which the cocktail's named, during their WWI campaign at the Western Front. So why not AEF Cocktail or The Western Front?

sjdiaz21 commented on 4/27/2013:

No Dogfish Head but I used Elysian Savant IPA which has a tropical, passion fruit taste and I still enjoyed this. As for the name, I actually like the one you posted, but the suggested Western Front Cocktail was clever as well. Cheers.

illusionistlynx commented on 4/07/2025:

This is easily a 5 star with the right Gin and IPA. I made it with A Mystical Guide For the Critical Moment, which is a Double IPA with low IBU. I split the Gin with 1 oz Citadelle Gin to get the juniper bite plus some spice and heat, with 1/2 oz Hendrick's Flora Adora to add additional floral botanical notes. This is an excellent template to work from, so modify your Gin and IPA to your taste.

Copper Canyon

1 1⁄2 oz Reposado Tequila, El Tesoro
1⁄2 oz Crème de Cacao, Marie Brizard
1⁄2 oz Salers Gentiane
1⁄2 oz Lemon juice
1 bsp Pepper tincture (Long Pepper)
1 pn Salt (as garnish)
Instructions

Shake, strain, rock, garnish.

Notes

Will Thompson says any hot tincture or perhaps a dash of hot sauce would work well here.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Will Thompson, Drink, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/07/copper-canyon.html

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Made with Lunazul and a dash of Tabasco. Curious and successful combo of flavors. Rich aged quality of the tequila is brought out.
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I Should Buy A Boat

1 1⁄2 oz Barbados Rum, Doorly's XO
1 oz Grapefruit juice (ruby red)
1⁄2 oz Cinnamon syrup (vanilla-infused)
2 oz Champagne (dry)
1 sli Grapefruit
Instructions

Shake briefly, strain, lowball, rock, top with Champagne, garnish with grapefruit slice dusted a bit of fresh cinnamon.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joseph Tkach, Seattle, WA,.
Source reference

http://measureandstir.com/2013/02/01/i-should-buy-a-boat-rum-cinnamon-g… , via Doug Winship's Pegu Blog

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Nucky Thompson

2 oz Gin
1⁄4 oz Herbal liqueur, Green Chartreuse
2 wdg Orange
1 oz Honey syrup (50/50 honey/water)
2 ds Bitters, Angostura
Instructions

Add gin, chartreus. Squeeze orange wedges and drop in. Add syrup and bitters. Shake and strain into martini glass

Yields Drink
Authenticity
Authentic recipe
Creator
Trevor Kallies
Source reference

BC LiquorStore Cocktail Recipe book.
Www.bcliquorstores.com

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Pocket Square

1 1⁄2 oz CioCiaro
1⁄4 oz Campari
1⁄2 oz Gin, Tanqueray
1⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 twst Grapefruit peel
Instructions

Shake, strain, rock, garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Toby Maloney, The Violet Hour, Chicago, IL.
Source reference

http://www.complex.com/city-guide/2011/06/stuntin-101-impress-your-frie…

Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • really nice sour apertivo
  • Used Cynar because didn't have Campari- still turned out well and had a nice citrus touch — ★★★★
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Tucker commented on 5/17/2015:

Deliciously bitter. My wife won't stop taking sips. 

yarm commented on 3/21/2023:

Reminds me of a Ciociaro for Campari Eeyore's Requiem in Sour format on paper but comes across like a reverse Jasmine Cocktail in the glass. Not sure why this one didn't make the cut for his book.

Boat House Punch

1 1⁄2 c Gin, Beefeater
1 c Aperol
1⁄2 c Elderflower liqueur, St. Germain
1⁄2 c Grapefruit juice
1⁄2 c Lemon juice
1⁄2 c Orange juice
8 3⁄8 oz Rosé Champagne
3 T Sugar
Instructions

Combine peels of 2 lemons with 3 tbsp of sugar to make an oleo-saccharum. Add remaining ingredients, stir and top with Rose Champagne. Flot an ice block in the punch bowl to keep cold.

Yields Drink
Authenticity
Authentic recipe
Creator
Julie Reiner
Source reference

Bon Appetite, 6/2/12

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Need to try
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fmoehl commented on 4/01/2022:

Would even work as a cocktail without champagne

Old Spanish

1 1⁄2 oz Manzanilla sherry
3⁄4 oz Cynar
1 t Cassis
3 oz Tonic water
1 sli Orange (as garnish)
2 Olive (as garnish, on rim)
Instructions

Stir with ice, strain over tonic, garnish.

History

In the last season of 30 Rock, Cooter Burger introduces Jack Donaghy to the Old Spanish, a cocktail of his own invention composed of red wine, tonic water, and olives. Later, Mad Men paid tribute by having unctuous ad man Ted Chaough order an Old Spanish and receive a drink matching that description. We’ve decided to imagine what that drink might have looked like if it were a true old style Spanish aperitivo rather than a clumsy disaster; a craft Old Spanish, if you like. Thus: sherry for wine and brine, Cynar for bitter, tonic for bubbles, cassis to round it all off. We like to imagine a Spanish Don Draper ordering one of these, in the afternoon of the dusty cantina, coolly lighting a cigarette, staring broodingly into the distance as ceiling fans spin lazily overhead and cantineros swat at flies, in the quiet years before the war.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC, & Cooter Burger
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Easy drinking. Reminiscent of an Aperol Spritz, though it shares no ingredients. — ★★★★
  • Great aperitif. Good with raspberry syrup in place of cassis.
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christina in tacoma commented on 3/01/2017:

I love sherry based cocktails and this is a winner.  I tried it with both regular cynar and cynar 70 and prefer the former, but the latter is an option for those who prefer drier cocktails or with a sweeter sherry.  I used lustau sherry and clear creek cassis.

No. 67

1 oz Aperol
3⁄4 oz Mezcal, Del Maguey Vida
1⁄2 oz Fernet Branca
2 oz Ginger beer
2 ds Bitters, 5 by 5 Aged Citrus
1 twst Orange peel
Instructions

Shake liquor and bitters, strain into a chilled low-ball glass full of ice. Top off with ginger beer and garnish with a twist of orange

Notes

Make sure to use a wider peel to really bring out the orange oil flavor

History

I wanted to make a cooler style cocktail that had more depth than the usual bittersweet. The strong mesquite smokeyness of Mezcal--surprisingly--fit really well with the more traditional cooler components like Aperol and Fernet. Great top and bottom notes

Picture of No. 67
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate, Britt Buckley at Buckley's Restaurant & Bar
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Nice way to use ginger beer. (used RGB)
  • One of the best ginger beer cocktails I have had.
  • Linda really liked this one! — ★★★★
  • So good and layered, bitter, spicy, smokey. It is a drink to contemplate life with.
  • Quite good change of pace — ★★★★
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LuK commented on 6/07/2013:

I like it, a bit rough on the edges. Fits well with 5 by 5 aged citrus bitters that make it more harmonious.

hypoxicboy commented on 6/19/2013:

I was pleasantly surprised by this! :) I was expecting a disaster (fernet and ginger beer seemed strange to me!) but I liked it a lot.

Cocktailian commented on 2/11/2014:

done and done--you were totally right with the bitters call

Zachary Pearson commented on 2/11/2014:

Curated this slightly - changed Aged Citrus Bitters, 5 by 5 to Bitters, 5 by 5 Aged Citrus, just to clean up the ingredient pile.

Thanks,

Zachary

End of the Road

1 oz Islay Scotch, Laphroaig 10
1 oz Herbal liqueur, Green Chartreuse
1 oz Campari
Instructions

Stir, strain, up.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Chris McMillian, New Orleans, LA.
Source reference

http://forums.egullet.org/topic/125141-rogue-now-beta-cocktails/?p=1881…

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • 11/5/19: Very unique. Would be interesting to try it with an ounce of Carpano Antica vermouth.
  • Intense! Very smoky, sweet, and bitter. A rare drink where 1oz of GC feels its taking the back seat.
  • An interesting drink but the finish tastes unresolved to me.
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Jacqueline

1 1⁄2 oz Gin, Hendrick's
1 oz Crème Yvette
1⁄2 oz Lemon juice
1 part Egg white
1⁄4 oz Syrup of roses
1 sli Cucumber
Instructions

In a metal mixing bowl or cocktail shaker add the egg white and rose syrup and--using a mini frother--aerate until you have soft peaks; set aside. Add gin, Crème Yvette, and lemon juice to a cocktail shaker filled with ice; shake until cold; strain and pour into a coupe glass. Gently spoon the rose meringue on top of the cocktail and garnish with a cucumber slice on the rim of the glass.

Notes

This is a very botanical/floral cocktail, and although there are other violette liqueurs on the market the fruit balancing flavors of the Crème Yvette prevent the drink from being too perfume-ie. *the meringue takes ~ a minute to set up, so if you're doing multiple cocktails you may want to get it ready ahead of time. **whip the meringue at room temperature

History

A good friend of mine was looking to replicate--in drink form--a very interesting summer rose syrup custard we had had years ago. This drink combines those great floral notes and creaminess with a wonderful evenness of sweet and tart.

Picture of Jacqueline
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Very good. I will dry shake this next time - didn't like the result with the frother. Also, if you have Lavender Bitters, great addition! — ★★★★
  • Gin- floral
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Cocktailian commented on 6/29/2013:

a bartending friend of mine suggested using a iSi whipper instead of a frother, and adding a splash of crème Yvette to my foam mix to really bring out the floral notes. does anyone have one that'd be willing to try it out?

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