Carthusian Summer

1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Gin, Plymouth
1 oz Simple syrup (homemade)
1 oz Lemon juice
2 oz Soda water
Instructions

Add all ingredients to an iced highball or Collins glass. Give a quick stir and top with the soda.

History

I created this drink for the opening of the Great Lakes Coffee Bar in Detroit. This is a really refreshing drink on a hot summer day. Named for the Carthusian monks who have been producing Chartreuse since the mid 1700's.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Brian Vollmer, Great Lakes Coffee Bar, Detroit, MI
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Perhaps too sweet, but very refreshing and enjoyable! Used Kirlkland gin.
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  • Thanks Mother Nature — Gin, Curaçao, Herbal liqueur, Ginger ale, Lemon juice, Cucumber
  • Selinon Soother (OG Version) — Gin, Bianco Vermouth, Jamaican #1 bitters, Seltzer water, Lemon juice, Celery syrup, Simple syrup, Lemon peel

A Well Earned Reprieve

1 oz Gin, Citadelle
1 Egg white
1 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Cynar
3⁄4 oz Lemon juice
2 ds Grapefruit bitters, Bitter Truth Grapefruit
3 dr Bitters, Angostura (as garnish)
Instructions

Dry shake all ingredients except the Angostura. Add ice and shake again until cold. Double strain into a coupe glass. Add three drops of Angostura on top and swirl into the foam with a straw of bar spoon creating a spiral on top.

Notes

The Angostura doesn't really add to the flavor of the drink but it does add a pleasant aroma and the spiral adds eye appeal. This exemplifies my favorite style of drink. A perfect balance of sweet, sour, and bitter. Also I love the texture of egg white paired with the bitterness of the Cynar.

History

I created this drink at the Grand Trunk Pub in Detroit. I entered it in the Domaine de Canton cocktail competition but they apparently didn't find it as appealing as I do. This is what I want to drink at the end of a long week, hence the name.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Brian Vollmer, Grand Trunk Pub, Detroit, MI
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Very good. Not too sweet. — ★★★★
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It seems like Angostura and egg white are in this drink, but neither make the ingredient list. Am I missing something?

Good catch, fixed. I know that some people put garnishes in instructions and some put them in the body of the drink marked "as garnish". I tend to prefer putting them in the ingredient list.

Delicious! However, we skipped the dry shake and instead, used a measured half an ounce of egg white per drink. We then shook it vigorously WITH ice and all of the other ingredients (minus the Angostura which makes a beautiful appearance at the end). In his book, ‘Shake, Strain, Done’, J.M. Hirsch recommends this method in his recipes and now that we have followed his lead, the explosion featuring sticky hands and an annoying loss of drinkable liquid from our shaker has been a thing of the past.

Skeleton Key

1 1⁄4 oz Bourbon, Bulleit
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
2 oz Ginger beer, Fever Tree
8 ds Bitters, Angostura
Instructions

Build the first four ingredients in an iced Collins glass. Top with the Angostura so it floats on top and slowly cascades toward the bottom.

Notes

This drink works with pretty much any ginger beer but the ginger spiciness of the Fever Tree really makes the drink come alive.

History

I created this drink while working at Michael Symon's Roast in Detroit, MI. I served it for a couple of days before I came up with the name. The rusty color of the drink made me think of the skeleton keys that opened the old locks in my grandparents house.

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Brian Vollmer, Roast, Detroit, MI
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Basil Hayden's KSBW, Schweppes Signature ginger beer. Tried it again with 1½ bourbon and 1 elderflower. Noice. — ★★★★
  • Great use of bitter sang ginger beer — ★★★★
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  • Grand Autumn — Rye, Elderflower liqueur, Bitters, Ginger beer, Lime juice
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  • Trick Dog's Scorpio — Rye, Bénédictine, Bitters, Orange bitters, Ginger beer, Lemon juice, Vanilla syrup
  • Bohemian Cooler — Elderflower liqueur, Rye, Bitters, Ginger beer, Lemon juice
  • Hot and Stormy — Reposado Tequila, Ginger beer, Pineapple juice, Lime juice, Agave syrup, Worcestershire sauce, Hot sauce

I had my doubts about the 8 dashes of bitters, but the drink works!

Pomme en Croute

1 1⁄2 oz Calvados
1⁄2 oz Campari (or Gran Classico)
1⁄2 oz Orange Curaçao
1⁄2 oz Lemon juice
1 pn Sugar
1 wdg Orange
1 twst Orange peel
Instructions

Rim old fashioned glass with orange wedge & sugar. Shake liquids with ice and strain (no ice). Garnish with orange twist.

Notes

Good, but very tart & a little flat. 1 tsp to 1/4 oz. of syrup in place of the sugar rim worked much better for me.

YieldsDrink
Authenticity
Authentic recipe
Creator
Chris Hannah, Arnaud's French 75, New Orleans, LA
Source reference

https://www.foodandwine.com/recipes/pomme-en-croute

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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The recipe no longer appears on the Serious Eats website, though is archived on the Wayback Machine. This differs from the printed version. I greatly prefer the latter:

  • 1 1/2 oz calvados (makes more sense, given name of cocktail!)
  • 1/2 oz curacao
  • 1/2 oz Gran Classico
  • 1/2 oz lemon juice
  • 1 wedge orange, just to moisten the glass
  • Sugar, to rim glass
  • 1 strip orange zest, as garnish

Shake, strain into sugar-rimmed rocks glass with garnish.

This also appers on the Food & Wine website, so may justify "reclaiming" the recipe.

I've curated the drink to match the Food & Wine site since the authentic recipe was intended. (For the record the previous version had orange juice instead of curacao and Applejack instead of Calvados.)

This nice thing is that Laird's Applejack is no longer GNS + apple brandy - it's just 86 proof brandy. Thanks, Zachary

the Fitty Cocktail

1 1⁄4 oz Gin, St. George Terroir
1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Cynar
Instructions

Stir & Strain, Coupe, Fresh Ginger.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Kaleb Cribb, Farm 255, Georgia
Curator rating
Not yet rated
Average rating
4 stars
(45 ratings)
From other users
  • A great complex stirred gin-based drink that uses a relatively common set of ingredients. More than the sum of its parts.
  • Incredible martini variant. strongly recommend the terroir; the pine-y flavors are fantastics with the ginger and savory cynar notes
  • Delicious. Takes the place of a Negroni. Made with Dolin Dry Vermouth. Rich, complex. Spicy kick. Robust and delicate at the same time. Gorgeous copper color.
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I was reluctant to try this because 1/2 oz of ginger liqueur scared me a bit, but I decided to go for it as I love the other 3 ingredients. I really enjoyed this very herbaceous, bitter and somewhat spicy cocktail, however it needs a better name. Unless you have an extreme sentimental attachment to the name (and listening to music while making it doesn't count), I propose the name Gasparro, named after the designer of the Kennedy half dollar.

The Minton

1 1⁄2 oz Old Tom Gin, Hayman's
1 oz Sweet vermouth, Dolin
1⁄2 oz Cynar
1⁄2 oz Aperol
3 ds Orange bitters
Instructions

Stir & Strain, Coupe, flamed orange peel

YieldsDrink
Authenticity
Altered recipe
Creator
Kaleb Cribb, Farm 255, Georgia
Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Split the Aperol with Campari to become 1/4 oz of each. Used 1 dash of Angostura and 2 dashes of orange bitters. Pleasantly herbal to start with a savory bitter finish. — ★★★★★
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A very, very pleasant drink with, as expected, fruity overtones. On this, my first try with "The Minton," I made some small changes. Of course, I don't know if the changes made the drink betterr or worse--or no difference at all. However, the changes resulted in my rating the cocktail at 5. The changes were small: (1) To tone down the anticipated sweetness, I used 1/4 oz Aperol and 1/4 oz Campari. Thus the sweetness of the Aperol was there, but just a tad of bitterness floated to the top due to the Campari. (2) with the three dashes of orange bitters, I used four drops for each dash, not the traditional three drops. Each dash had two drops of Regans' orange bitters and two drops of Angustora orange bitters. I have seen a number of cocktail recipes that combined these two brands into what was called "house bitters." The change in taste is subtle.

I would like to get some feedback on changes I made--for better or worse. I would like to hear what changes others have made and what the results were. Meanwhile, drink up, but drink responsibly.

Three Dots and a Dash

1 1⁄2 oz Martinique Rum (Amber)
1⁄2 oz Demerara Rum
1⁄2 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Honey syrup
1⁄4 oz Falernum
1⁄4 oz Allspice Dram
1 ds Bitters, Angostura
6 oz Crushed ice
1 wdg Pineapple (as garnish)
3 Cherry (as garnish)
Instructions

Blend everything on high for 5 seconds and pour, unstrained, into a tall glass. Garnish with a pineapple spear (dash) and three cocktail cherries speared together (dots)

Notes

In Morse code, three dots and a dash is "V", the symbol for the Allied victory in World War 2. Matt "Rumdood" Robold likes Clement VSOP and El Dorado 12 for the respective rums.

YieldsDrink
Year
1965
Authenticity
Authentic recipe
Creator
Donn Beach
Source reference

Sippin' Safari, Jeff "Beachbum" Berry, pg. 63

Curator rating
4 stars
Average rating
4 stars
(20 ratings)
From other users
  • Martin Cate at smugglers cove uses rhum agricole
  • This is really tasty. The dram and the rhum (I used LA Favorite blanc) really come through.
  • Amazing Drink, subtle honey syrup does the trick — ★★★★★
  • 2/5/19: Way too much allspice dram for me. Next time try half as much (3/4 tsp).
  • Followed the Punch recipe with curacao. Used equal parts blanc rhum (JM) and demerara (diluted Hamilton 151).
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Paul McGee must be a fan of this drink since he named his Chicago tiki bar after it. He altered the recipe by changing the OJ to curacao and shifting some proportions.

Pieces of Eight

1 1⁄2 oz Puerto Rican Rum (white)
1 1⁄2 oz Lemon juice
1 1⁄2 oz Passion fruit syrup
1⁄2 oz Lime juice
4 oz Crushed ice
Instructions

Blend everything and pour unstrained into a tall glass and top with more crushed ice.

Notes

I think subbing Flor de Cana (or Havana Club) white might be nice here. The passionfruit syrup can be made by defrosting frozen passionfruit puree and mixing it with an equal part of simple syrup.

History

From the Pieces of Eight restaurant in Marina del Rey, California

YieldsDrink
Year
1962
Authenticity
Authentic recipe
Creator
Pieces of Eight Restaurant
Source reference

Beachbum Berry Remixed, pg. 79

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Brunswick

1 1⁄2 oz Cognac
3⁄4 oz Dry vermouth
1⁄4 oz Bénédictine
1⁄4 oz Amer Picon
Instructions

Stir, strain, straight up, cocktail

Notes

Original recipes calls for 2:1 + 1 dash each. User earlofego on eGullet recommends a 50:50 mix of CioCiaro and Toriani Amer to sub for this historic Amer Picon.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Source reference

Pioneers of Mixing at Elite Bars: 1903-1933, http://cocktailvirgin.blogspot.co.uk/2012/01/brunswick.html

Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Liked more than Brooklyn & less than Bushwick
  • yet to be tried
  • A nice little tipple.
  • Dolin works well, Maurin better Used CiaCaro plus drop of Angostura
  • Really wonderful cocktail. Little sweetness. Used Pierre Ferrand 1840 and Amer Boudreau (my version is very bitter). The cognac and dry vermouth come through.
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Taste mostly Cognac. Very dry.

Only for Cognac lovers or dry stuff.

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