Michelada

1 oz Lime juice
3 ds Hot sauce, Tabasco Sauce
1⁄4 oz Soy sauce
2 ds Worcestershire sauce
1 pn Black pepper
1 oz Habanero Sauce, Maggi Seasoning
12 oz Beer
Instructions

Mix the first six ingredients in the bottom of a beer glass. Fill the glass with ice and add your favorite beer.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Bloody Margarita

1 1⁄2 oz Tequila
1 oz Blood Orange Juice
1⁄2 oz Lime juice
3⁄4 oz Triple sec, Cointreau
Instructions

Shake with ice and strain into a chilled cocktail glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Harry's Cocktail

3 spg Mint
1 oz Sweet vermouth
2 ds Absinthe, Absente
2 oz Gin
Instructions

Muddle 2 sprigs of mint with the vermouth and absinthe. Add the gin. Shake with ice and strain into a chilled cocktail glass. Garnish with stuffed olive and remaining mint sprig.

Notes

The Savoy has this as 2/3 gin, 1/3 Gancia Sweet vermouth, 1 dash absinthe, 2 sprigs mint, shaken and strained with an olive garnish.

Yields Drink
Year
1930
Authenticity
Altered recipe
Source reference

The Savoy Cocktail Book, pg. 81

Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
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Gin and It

1 1⁄2 oz Gin
1 1⁄2 oz Sweet vermouth
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Shake all well with ice and strain into a chilled martini glass. Garnish with orange peel.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Um Hanky Panky com Angostura. Petraske faz 60/30 e um twist de limão
  • For a heavily flavoured gin like Tanqueray Flor de Sevilla, this works well at 4:1, more like a Martini. A more neutral gin can let a nice vermouth shine 1:1.
  • Read about the East Ender varient
  • Try
  • Sweet but sophisticated. As simple as it is, this is a lovely drink. Worth retrying with 2:1 or 3:1 proportions.
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Craig E commented on 3/13/2018:

Gaz Regan calls the same drink but proportioned more like a Manhattan (3:1:5 dashes) an East Ender.

Gin Fizz

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1 oz Simple syrup
3 oz Club soda
Instructions

Shake all but the Soda with ice and strain into a highball glass. Fill with the soda. No garnish.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Better with half simple syrup
  • I halved the syrup, which was a good idea.
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Zachary Pearson commented on 5/28/2013:

Curated this slightly. Estimated amount of club soda in the drink. Removed "fresh" from lemon juice.

Cooperstown

2 spg Mint
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
2 oz Gin
Instructions

Muddle one of the sprigs and vermouths in a mixing glass. Add the gin and ice, stir well and strain into a martini glass. Garnish with the remaining mint sprig.

Notes

The Savoy book has this as 1/3 each dry gin, Italian and French Vermouth shaken and strained into a cocktail glass with a mint sprig garnish.

Yields Drink
Year
1930
Authenticity
Altered recipe
Source reference

The Savoy Cocktail Book, pg. 50

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Year Round Gin use Plymouth Gin
  • Made with Farmer's gin (which has a bit of mint already to it), Dolin red, and Noily Prat dry. A little stuck in no man's land between a dry, martini-like drink and a sweet minty drink. — ★★★
  • Made .75oz of each Vermouth to 1.5oz Gin.
Similar cocktails
lkkinetic commented on 9/10/2017:

We added 1 bsp of simple syrup; brought out the mint and gave it a little more roundness and balance.

Abbey Cocktail

1 1⁄2 oz Gin
1 oz Orange juice
3⁄4 oz Aromatized wine, Lillet
1 ds Bitters, Angostura (or orange bitters)
1 twst Orange peel (flamed, as garnish)
Instructions

Shake all together with ice and strain into chilled cocktail glass. Garnish with flamed orange peel.

Notes

The Savoy has this as 2:1:1, with Angostura and no garnish.

Yields Drink
Year
2002
Authenticity
Altered recipe
Creator
Dale Degroff, "The Craft of the Cocktail", after The Savoy Cocktail Book, 1930
Source reference

"The Craft of the Cocktail", pg. 72

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Bumped the ratio to 1.5 - .75 - .75 and used Peychauds. Nice afternoon drink.
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  • Edgewood — Gin, Sweet vermouth, Aromatized wine, Grapefruit juice
  • Jackline — Gin, Aromatized wine, Grapefruit juice
  • Bronx Bomber — Gin, Sweet vermouth, Dry vermouth, Orange juice, Lemon juice, Simple syrup, Orange peel
Zachary Pearson commented on 5/28/2013:

Curated this to conform with the Style Guidelines: Changed Lillet Blonde to Lillet, removed fresh from OJ. Updated attribution, gave cite for Craft of the Cocktail and Savoy.

Paris When It Sizzles

2 oz Añejo rum
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1 ds Orange bitters, Angostura
1 wdg Lime (as garnish)
Instructions

Shake with ice and strain into a chilled coupe. Garnish with a lime wedge.

Yields Drink
Authenticity
Unknown
Source reference

Found on the Android Mixology App.

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • As accessible as you'd guess. Pretty tasty. — ★★★★
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Piquant Paloma

1 1⁄2 oz Tequila, Milagro Silver
1⁄4 oz Elderflower liqueur, St. Germain
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
4 ds Chipotle pepper sauce, Tabasco
3 ds Grapefruit bitters, Fee Brothers
4 oz Grapefruit soda
1 sli Peach
Instructions

Add all ingredients except soda & bitters to an ice filled cocktail shaker--minimally shake to combine; strain and pour into an ice filled Collins glass. Add soda and give a quick stir, top with bitters, and garnish with a peach slice

Notes

*Cholula chipotle can be used

History

This is a more involved and lightly spiced version of that great summer cooler classic. The St Germain and seasonal fruit add some really great freshness to the drink.

Picture of Piquant Paloma
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Evan Harrison
Source reference

https://www.alcademics.com/2017/11/paloma-history-tracing-the-facts-and…

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Tequila- sour, bitter, sweet
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Zachary Pearson commented on 6/22/2019:

I curated this - check the cited link. Camper English has done some work (and called in David Wondrich and David Suro for backup) on the history of the Paloma. Basically, the argument is that while Squirt was introduced into Mexico in the 50's and was probably immediately used to make a highball with Tequila, a Paloma written recipe is much more recent - maybe the mid 90's/early 2000s. Thanks,  Zachary

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