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)
Similar cocktails
  • La Strada — Grappa, Ramazzotti, Peychaud's Bitters, Sour cherry syrup, Lemon peel
  • Dark Was The Night — Fernet, Virgin Islands Rum, Cherry Bark Vanilla Bitters, Cinnamon syrup, Orange peel
  • 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)
Similar cocktails
  • DuBois — Armagnac blanche, Floc de Gascogne, Suze, Absinthe, Lemon peel
  • Latin Quarter — Guatemalan rum, Peychaud's Bitters, Bitters, Absinthe, Simple syrup, Lemon peel
  • Novak — Plum eau-de-vie, Becherovka, Pelinkovac, Maraschino Liqueur
  • Supercool Vieux Carré — Genever, Dark rum, Sweet vermouth, Bénédictine, Peychaud's Bitters, Bitters
  • The Civil Litigation — Brandy, Aquavit, Caperitif, Licor 43, Averna, Grapefruit bitters, Orange peel

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
Similar cocktails
  • Irma La Douce — Gin, Herbal liqueur, Lemon juice, Grapefruit juice, Simple syrup, Cucumber
  • The Fleet Street — Gin, Herbal liqueur, Bitters, Orange bitters, Lemon juice, Simple syrup, Lemon peel
  • Silvered Mirror — Gin, Herbal liqueur, Absinthe, Bitters, Lime juice, Simple syrup
  • Cloister — Gin, Herbal liqueur, Grapefruit juice, Lemon juice, Simple syrup
  • Hell's Bells — Old Tom Gin, Pimm's No. 1 Cup, Absinthe, Lemon juice, Simple syrup, Red Bell Pepper

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.
Similar cocktails
  • St. Louis Southside — Gin, Ginger liqueur, Absinthe, Tonic water, Lemon juice, Simple syrup, Mint
  • Woodside — Gin, Peychaud's Bitters, Tonic water, Lime juice, Coconut Water, Ginger syrup, Thai Basil, Mint
  • Florodora (Dead Rabbit Version) — Gin, Framboise, Bitters, Ginger ale, Ginger syrup, Lime juice, Nutmeg
  • Navy Fizz — Gin, Campari, Soda water, Simple syrup, Lemon juice, Rosemary, Nectarine
  • Lowcountry — Old Tom Gin, Fernet Branca, Lime juice, Ginger beer, Simple syrup

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.
Similar cocktails
  • Fir Gin Fix — Gin, Eau de vie of Douglas Fir, Orange liqueur, Grapefruit juice
  • Denny Triangle Cocktail — Gin, Bénédictine, Fernet Branca, Grapefruit juice
  • Monkey Gland — Gin, Absinthe, Orange juice, Raspberry syrup
  • Stork Club Cocktail — Old Tom Gin, Triple sec, Bitters, Orange juice, Lime juice, Orange peel
  • Wakeup Juice — Gin, Pimm's No. 1 Cup, Triple sec, Grapefruit bitters, Lemon juice

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?
Similar cocktails
  • First Rodeo — Gin, Bianco Vermouth, Peychaud's Bitters, Grapefruit juice, Soda water, Simple syrup, Lemon juice, Orange peel

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
(16 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.

Faded Gentleman

2 oz Gin, The Botanist
1⁄2 oz Crème de Violette, Rothman & Winter
1⁄4 oz Islay Scotch, Octomore
1 bsp Gran Classico
2 ds Lavender bitters, Scrappy's Lavender
1 twst Lemon peel (as garnish)
Instructions

Stir for 30 seconds, strain into coupe, garnish.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Strangely delicious
  • Too much Islay for me, but Steve - who drinks the stuff straight - thought it was wonderful. — ★★★★★
  • A beautiful almost metallic look makes this among the prettiest drinks I've had. The taste is very good.
  • Made with Tanq, Laphroaig 10, and Campari. Odd as expected, but not unappealingly so. Smoke keeps the floralness honest.
  • Complex. Interesting. Strong.
  • probably the fanciest (i.e. most bizarre combo) i've attempted at home
Similar cocktails
  • Ziggy Stardust — Gin, Crème de Violette, Cinnamon Schnapps liqueur, Orange bitters, Cinnamon stick
  • Gin & Us — Gin, Bergamot liqueur, Dry vermouth
  • The Seagull — Old Tom Gin, Suze, Maraschino Liqueur, Crème de Violette, Orange bitters
  • The Ice Pick — Genever, Crème de Violette, Maraschino Liqueur, Orange bitters, Lemon peel
  • Arsenic and Old Lace — Gin, Pastis, Crème de Violette, Dry vermouth
bza commented on 5/07/2013:

This is so wrong, yet seems so right.

Zachary Pearson commented on 5/07/2013:

Obviously Dan hasn't seen it yet - he loves drinks with a pile of creme de violette... There's an antique feel to this drink - violet and lavender and gentian from the Classico balanced by super leathery peaty Scotch. I think the gin could be subbed out (though I like it), as long as the Scotch is very very peaty, I think you'd be fine.

Thanks,

Zachary

eSports Chaebol commented on 10/14/2014:

This is an excellent and subtle cocktail that is still light and appealing to those often daunted by complex drinks. Personally, I prefer it with Creme Yvette as I find the Creme de Violette is a bit sweet for my tastes.

Dan commented on 10/15/2014:

Challenging. I admit that I swapped the amounts of the Violette and Gran Classico. Austere and floral. The gin and Islay works better than it has any right to. Worth summoning the courage to try -- maybe even more than once.

Zachary Pearson commented on 10/15/2014:

The gin and Scotch work well together because they're made by the same people. Glad y'all have liked this.

Thanks,

Zachary

Dan commented on 10/16/2014:

(sheepishly) Actually I use Beefeater and Laphroaig 10, although I did enjoy the Botanist. I'm not sure I got a ton of Islay out of it though.

jensck commented on 7/27/2017:

Brilliant. Benefits from a little extra Gran Classico.

dustinw84 commented on 2/20/2021:

I love Gran Classico and am always looking for new uses for it. Somehow, this all of these ingredients come together into something that is complex, balanced, and most importantly unique! It's always fun to find something that tastes so new after the ten tons of variations on the same handful of classics. Also, some kind of chemical reaction is happening in this drink that turns it a crazy color...maybe the violette and classico? 'Metallic' colored, from a previous comment is a good way to describe it. Anyway, it tastes good and also looks super cool. This would be a great surprise to make for someone who likes islay scotch, or to stretch what creme de violette can do for someone who likes aviations.

Subscribe to