Salers Delight

1 1⁄2 oz Rum, El Dorado 12
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Salers Gentiane
1⁄4 oz Aperol
1 t Crème Yvette
Instructions

Stir and strain into a cocktail glass.

Salers Delight
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Used a plantation double barrel aged rum. Way too sweet for my personal taste, perhaps due to my rum limitations. Might be willing to try again in the future w. El dorado 12.
  • Used creme de violette. Luxardo also worked as a sub.
  • Think I’d like this a tad more with more Salers. Used Violette, not having any Yvette around.
  • I aspire to be able to put together flavors this well.
  • Well-balanced and complex, though bear in mind that it won't work without a well-aged rum.
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Nutty Frenchman

1⁄2 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Bitters, Angostura
3⁄4 oz Orange liqueur, Grand Marnier
1⁄4 oz Amaretto, Disaronno
1 oz Heavy cream
1 sli Orange peel (expressed and discarded)
Instructions

Add all ingredients except orange peel into a cocktail shaker filled with ice. Shake for 30 seconds, strain and pour into a coupe glass. Express the orange peel into the glass and toss.

Notes

You can add a dash of nutmeg and/or cinnamon to the top to finish

Picture of Nutty Frenchman
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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dramari commented on 4/01/2024:

Good, I use Nocino. Trying to sub Nocello for Amaretto. Next time will increase the Nocello 50%. Also with my homemade bitters 3-4 droppers is enough.

Paper Trail

1 1⁄4 oz Bourbon (1 1/2 according to Imbibe)
1 oz Aperol
3⁄4 oz Salers Gentiane
1 twst Grapefruit peel
Instructions

Stir, strain, up, twist.

Notes

Very nice. A light, fruity, earthy Boulevardier alternative.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Colin Shearn, St. Charles Exchange, Louisville, KY.
Source reference

http://cocktailvirgin.blogspot.com/2013/01/paper-trail.html

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Shockingly easy drinking
  • Made with Amer Sauvage (and 1 1/2 oz bourbon). As usual the first sip was too intense, but thereafter really enjoyable. Candy of Aperol balanced earthy bitter of the gentian.
  • I tried this with both 1.5 and 1.25 but the 1.25 had a much better balanced composition.
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El Jefe commented on 5/25/2013:

Great drink! Going into the rotation tonight!

aphonik commented on 12/10/2013:

I remember Colin telling me that Imbibe screwed up the recipe slightly and it should actually be 1.25 oz bourbon. Either way it makes a fine drink.

Mixin In Ansley commented on 9/03/2024:

Appreciate the simple riff and the pass on citrus. Well-crafted with 1.5 oz bourbon. Second pass: I’m not so enthusiastic. it’s a tad cloying, a let down given the inspired Salers.

The Last Stand

3⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
Instructions

Shake all ingredients, double strain into chilled cocktail glass

History

Our take on the Last Word

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Add one dash of cherry bitters and you have Closing Argument
  • Add 3/4oz pinapple juice for an Ultima Palabra
  • Go for a smoky mezcal. Preferably higher proof to stand up to the chartreuse and the luxardo.
  • Interesting. More Last Word than mezcally.
  • Same as Last of the Oaxacans — ★★★★★
  • Would like to try again with a less smoky mezcal
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The Last Willy

1 oz Gin, Beefeater
1 oz Herbal liqueur, Yellow Chartreuse
1 oz Lemon juice
3⁄4 oz White Crème de Cacao, Gabriel Boudier
1⁄4 oz Chocolate spirit, Mozart
2 ds Bitters, Bittermens Xocolatl Mole
1 ds Chocolate bitters, Mozart
Instructions

Shake, strain, up.

Notes

Adam: Interestingly, the chocolate element of this drink is almost entirely retro-nasal. Holding your nose whilst drinking nearly eliminates the chocolate altogether.

History

Adam came up with this on a slow day at work in response to a post by me asking why an equal parts cocktail of gin / Chartreuse / lemon / chocolate didn't already exist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Adam Manning, South Place Hotel, London.
Source reference

http://forums.egullet.org/topic/144812-drinks-2013/?p=1919631

Curator rating
Not yet rated
Average rating
Not yet rated
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She'll never settle

2 oz Cynar
1 oz Grapefruit juice
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Simple syrup (Demerera, 2:1)
2 ds Orange bitters
1 twst Orange peel
Instructions

Shake lightly - enough to marry the ingredients together (you're dealing with citrus, right!) but not enough to overly-dilute the ingredients.

Strain, into a rocks glass over a large ice cube - express the oils from a large swath of orange rind.

Notes

Bitters are 'house bitters' but I use Regan's.

I tried to re-create this cocktail as best I could - there's no recipe online to loot. This is my best guess. If anyone has connections to the folks at the Violet Hour, I welcome some fact-checking.

History

Was on the menu at the Violet Hour in Summer 2012

Yields Drink
Authenticity
Unknown
Creator
(unknown), Violet Hour, Chicago, US.
Source reference

http://www.flickr.com/photos/edsel_/7940691720/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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The Flying Dutchman

2 oz Genever, Bols
3⁄4 oz Orange Curaçao
3⁄4 oz Lime juice
1 twst Orange peel
Instructions

Shake. Strain into chilled coupe. Garnish with orange twist.

Notes

Basically a bitter-less Pegu Club with Genever.

Yields Drink
Year
1950
Authenticity
Altered recipe
Creator
W Slagter
Source reference

Internationale Cocktailgids, 1950

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Hesitation Cocktail

2 oz Rye
1 oz Swedish Punsch
1⁄2 oz Lemon juice
Instructions

Shake, strain, up. Optionally, garnish with a lemon twist.

Notes

The 1930s version calls for a 3:1 ratio of Punsch to whiskey, with just a dash of lemon. This update by Doug Ford remakes it for a modern palate.

Yields Drink
Year
1930
Authenticity
Altered recipe
Creator
Harry Craddock, Savoy Cocktail Book; updated by Doug Ford, Cold Glass, 2013.
Source reference

http://cold-glass.com/2013/05/22/the-hesitation-cocktail/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Might also work with bourbon
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I'll Have Another

1 1⁄2 oz Bourbon
1 oz Grapefruit juice (white)
1⁄2 oz Cinnamon syrup
1 oz Champagne
1 sli Grapefruit (as garnish)
Instructions

Shake, strain over a big rock, splash, garnish.

History

Named for the winner of the 2012 Kentucky Derby.

Picture of I'll Have Another
Yields Drink
Year
2013
Authenticity
Unknown
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Archipelago Swizzle

2 oz Genever, Bols
3⁄4 oz Lemon juice
1⁄2 oz Vanilla syrup, B.G. Reynolds
1⁄4 oz Falernum, Velvet Falernum
3 ds Bitters, Angostura (as float)
1 spg Mint (as garnish)
Instructions

Build in a Collins glass, add crushed ice to fill, and swizzle to mix and chill. Garnish with a large bouquet of mint bound with a thin lemon twist and with 3-4 dashes Angostura Bitters. Add a straw.

History

Created for the 2013 Bols Drink Around the World competition.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Colin Shearn, St. Charles Exchange, Louisville, KY.
Source reference

http://cocktailvirgin.blogspot.com/2013/05/archipelago-swizzle.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • My falernum overwhelmed here. Next time cut back on sweeteners. Good use of Bols.
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abenc85 commented on 8/18/2016:

Can the recipe be updated? If you refer to the source it calls for 1/2 oz of vanilla syrup and 1/4 oz of falernum. I cut back as per the previous comment to 1/4 and 1/4 and think the original strikes the right balance here. Will make this again soon!

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