The Botanist

1 1⁄2 oz Gin, Art in the Age Sage
1 1⁄2 oz Aromatized wine, Cocchi Americano
1 twst Lemon peel
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice, up, twist.

Yields Drink
Authenticity
Your original creation
Creator
Peyton
Source reference

Savoy Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Made with Plymouth navy strength. Bitters and Cocchi combine to contribute an almost tonic-like finish.
  • 5/19/19: only changes: 1.25 oz Plymouth navy strength and served over one large cube. Prefer this to a martini.
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Craig E commented on 3/05/2022:

Don't really get this recipe--isn't Art in the Age Sage a liqueur rather than a gin? And what' s the reference to the Savoy book? Anyway, made it with Plymouth navy strength and enjoyed it!

drinkingandthinking commented on 7/06/2025:

Predictable but pleasant. A less boozy vesper with notes of ...cinnamon? I used Blue Coat dry.

El Camino (Trina Sturm)

2 1⁄2 oz Reposado Tequila, Chinaco
1⁄2 oz Xtabentun (Mexican honey liqueur)
4 ds Bitters, Bittermens Xocolatl Mole (two full droppers)
Instructions

Stir, strain, rocks.

Notes

Yarm: "[T]he end result was very much in line with a Mexican Rusty Nail, albeit one with some extra anise and chocolate notes instead of heather and peat ones in the Scotch-Drambuie version."

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Trina Sturm, Trina's Starlite Lounge, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2011/08/causeway.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Le Nouveau Moureaux

2 oz Bourbon
1⁄2 oz Suze
1⁄2 oz Demerara syrup (2:1)
2 ds Grapefruit bitters
Instructions

Stir all ingredients in an ice-filled mixing glass and strain into a chilled coupe.

History

Named this for the inventor of Suze, Messr. Fernand Moureaux

Picture of Le Nouveau Moureaux
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Totally inoffensive but nothing special. 2.5★
  • What a fantastic drink! Note to self: Keep the ABV at 45 or above to stand up to the syrup.
  • Nice - used dashfire grapefruit
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Denny Triangle Cocktail

2 oz Gin, Beefeater
3⁄4 oz Bénédictine
1⁄4 oz Fernet Branca
2 oz Grapefruit juice
Yields Drink
Authenticity
Unknown
Creator
Jamie Boudreau
Source reference

http://and1morefortheroad.blogspot.fr/2012/02/fernet-february-denny-tri…

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Rare FB drink where the FB isn't the entire story.
  • 2.5 oz gin 1 oz Benedictine light on FB
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laerm commented on 1/05/2018:

I thought this was pretty bland. So I doubled the fernet and added 1/2 oz of Donn';s #2. Helped, but still meh.

Hoppy Father-in-Law

1 1⁄2 oz Hophead Vodka, Anchor Distilling
1 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Elderflower liqueur, St. Germain
1 oz Lemon juice (fresh squeezed)
1 oz Lime juice (fresh squeezed)
1 dr Door County Hop Bitters, Bittercube (1 full droper)
Instructions

Add liquers and juices to a ice filled cocktail shaker; shake hard. In an apéritif glass add 1 dropper of hop bitters to rinse the glass. Strain, pour and serve

Notes

{In this cocktail the components} all come together to highlight each of the liquors more subtle flavors

History

Created at Buckley's in Milwaukee. When I first had this drink I thought it was great, but the profile really through me for a loop! The elderflower was very subdued, but the herbal anise-ie notes were great along with the dry tartness and a really wonderful earthyness. I wouldn't have thought hops would've brought that out as strongly as it did--I thought it must have been mezcal or a reposado. Great drink!

Picture of Hoppy Father-in-Law
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Britt Buckley; Buckley's Restaurant & Bar, Milwaukee
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Boulevardier 12

1 1⁄2 oz Bourbon
3⁄4 oz Sweet vermouth
1⁄2 oz Campari
1⁄2 oz Amaro
2 ds Chocolate bitters
1 rinse Herbal liqueur, Pernod
1 twst Orange peel
Instructions

Stir in ice, rinse chilled cocktail glass with Pernod and empty, strain into glass and serve.

Notes

Orange peel can be flamed, bitters optional in this drink. At any time, feel free to substitute Bourbon with 100% Rye Whisky.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(58 ratings)
From other users
  • Made with 1/2 Ramozotti, half Averna, Absinthe spray. Tasty and complex. On the bitter side. — ★★★★★
  • Nice with Nardini.
  • Made with ½ Ramazotti, ½ Averna. Lovely drink. — ★★★★★
  • wonder if it would be better with a campari substitute, like Contratto Bitter. And Rye?
  • split the amaro between ramazotti and averna; used scrappy chocolate bitters and absinthe. an absolute treat.
  • complex cocktail - VG — ★★★★
  • Nice cocktail. I used orange plus a spray of Laphroaig 10yr.
  • Bulleit Rye Punt E Mes Averna
  • New favorite
  • Used Cocchi di Tornio & CioCiaro. Very good.
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Bevx commented on 4/27/2013:

Which amaro do you recommend? Of the amari I've tried, I imagine Ramazzotti or CioCiaro would work well, along with maybe Montenegro or Averna (although I've not yet tasted the former)... Any others?

adamhenne commented on 4/27/2013:

Looks like Meletti might be a good choice; I've been meaning to try it with Campari but haven't yet figured out a good ratio...

Alan1299 commented on 8/30/2013:

Amaro Montenegro or Averna work well, but not the more bitter ones like Ramazotti. Montenegro is a little thinner and sweeter in this drink, Averna a little more syrupy but a little more bitter; so whatever suits your tastes.

Mokshasine commented on 11/01/2013:

Tried this last night with Cocchi Vermouth di Torino, Montenegro Amaro and 3 dashes of orange bitters. I also used Bulliet Rye. Needless to say it was a little too sweet with a lot of citrus going on. I'm thinking of trying again with Buffalo Trace Bourbon and Dolin Dry Vermouth.

maestro898 commented on 1/29/2014:

Tried with Bulleit Rye, Punt e Mes, and Averna, with Fee Bros Aztec Chocolate Bitters and a navel orange peel, and it is divine! The Rye, PeM and Averna combo is dense and slightly spicy; a real winner.

MOJO1229 commented on 4/17/2017:


I found the "Boulevardier 12" to be both a fascinating and tasty drink. Why fascinating? Well, it gave the drinker so many options: Bourbon or rye? which bourbon or rye? which sweet vermouth? and especially, which amaro?

I decided to play it safe, and it worked. I used Jim Beam Black bourbon, Vya sweet vermouth, Picon Amer, and Bittermens Xocolatl Mole, along with the Campari and a hefty orange twist. This was a smooth, lightly sweet drink, with slightly bitter overtones and a hint of chocolate. I rated this concoction at 4.5. It don't get much better than this!

Next time, I will try rye (not sure of the brand, as I have five options), also I'll try Dolin sweet vermouth, and finally I'll throw in Averna or Montenegro for the amaro. It should hit a rating of 4.0, at least. Wish me luck!

reed20009 commented on 11/10/2018:

I like this with an alteration to the vermouth. I use .25oz chipotle infused vermouth and .5 regular. Gives it a suble nice spice to it. You can also add a spray of Laphroaig10yr to it to top it off. 

 

randallr commented on 11/13/2022:

Made with Willett Pot Still Bourbon, Averna, Ramazotti, Carpano Antica, rinsed with St. George Absinthe Verte. Wife’s comment: “That is one slutty drink. Can I have more?”

Biff Malibu commented on 5/01/2023:

Worked okay with Averna - shift to Punt e Mes next time and see if we can bring it up a level.

Gin & Tonic

2 oz Gin
4 oz Tonic water (Chilled)
1 wdg Lime
Instructions

Build the drink in a highball or large rocks glass--first gin, then ice, then tonic. If using a highball, try an ice spear. For the rocks glass, a large ice rock is ideal. Stir gently, garnish with the wedge or twist, and serve.

Yields Drink
Authenticity
Unknown
Source reference

Speakeasy Cocktails

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • I add lavender bitters in my G&Ts and now struggle to enjoy them without it. Give it a try!
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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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