Port Light

1 1⁄2 oz Bourbon
1 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Grenadine
Instructions

Blend at high speed for five seconds with plenty of ice, pour unstrained into a tall glass. Alternatively, shake and pour into a double old fashioned glass. Garnish with a slapped mint sprig.

Notes

Unusual Tiki cocktail. Buffalo Trace works well here. Rye is not recommended for this one.

Yields Drink
Year
1961
Authenticity
Authentic recipe
Creator
Sandro Conti, the Kahiki, Colombus, Ohio, ca. 1961.
Source reference

Beachbum Berry's Grog Log by Jeff Berry & Annene Kaye, p. 66.

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Increase bourbon to 2 oz
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Craig E commented on 1/13/2017:

Smugglers Cove has this as egg white, 2 oz. bourbon, 1 oz. fresh lemon juice, 3/4 oz. honey syrup, 1/2 oz. passion fruit syrup.

Miss Deville commented on 5/27/2020:

I followed the ingredients but took the flip suggestion. Tinkered with the amounts a bit after the dry shake (added grenadine to equal passionfruit, added a bit more bourbon to take the edge off the lemon). Delicious.

sainsley commented on 7/04/2022:

Made as per Smuggler's Cove spec with added 1/4oz fassionola syrup. The hibiscus plays really nicely with the egg white. It is unusual, and I like it...

Saturn

1 1⁄4 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Falernum
1⁄4 oz Orgeat
Instructions

Blend with a cup of ice until smooth. Pour unstrained into a Pilsner glass or other tall glass.

Notes

I've found that a softer gin works well when shaking rather than blending. The orgeat can result in an unpleasantly musky nose in this drink if shaken; to avoid, omit the syrup or blend with lots of ice as in the original instructions.

History

Won 1967's IBA World Cocktail Championship

Yields Drink
Year
1967
Authenticity
Authentic recipe
Creator
J. "Popo" Galsini, 1967.
Source reference

Jeff Berry, Beachbum Berry's Taboo Table, p. 87.

Curator rating
Not yet rated
Average rating
4.5 stars
(31 ratings)
From other users
  • Prepared shaken and served up. Definitely sweet; I could see going light on passion fruit or amping up the lemon/gin amounts when doing it this way.
  • Light but delicious
  • Made per Smuggler's Cove recipe, with 3/4 oz lemon juice and shaken/strained cocktail rather than blended. Very tasty
  • Easy on the Orgeat
  • Tasty and easy going. I wondered if it would be too sweet and it might have been by a little. Might be worth trying to shave the passionfruit back and boost the lemon a touch. — ★★★★
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Pegu Club (Doug Winship)

3 oz Gin, Bombay Sapphire
1 oz Triple sec, Cointreau
1 oz Lime juice
2 ds Bitters, Angostura
1 t Egg white
1 sli Lime (as garnish)
Instructions

Shake, strain, up, garnish with a scored lime slice.

Notes

Variation on the iconic but difficult to balance Pegu Club. The egg white smooths out some of the rough edges of the gin and lime.

Yields Drink
Authenticity
Authentic recipe
Creator
Doug Winship
Source reference

http://www.killingtime.com/Pegu/about/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Ggigantic cocktail as described; halve everything. Egg white is nice but I prefer the proportions on the original.
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Lawn Dart

1 oz Tequila, Siembra Azul Blanco
1 oz Gin, Tanqueray
3⁄4 oz Lime juice
3⁄4 oz Agave syrup
1⁄4 oz Herbal liqueur, Green Chartreuse
1 sli Green bell pepper (1.5")
1 oz Club soda
Instructions

Add lime juice, agave syrup and pepper to mixing tin and muddle. Add tequila, gin, and Chartreuse and shake. Fine strain into a Collins filled with ice, top with club soda.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Sean Hoad, PDT, New York, Summer 2010.
Source reference

The PDT Cocktail Book

Curator rating
5 stars
Average rating
4.5 stars
(18 ratings)
From other users
  • I used jalapeno instead of gr pepper. Delicious and refreshing!
  • Very good, used a thin strip of pepper. Would be better with a thicker piece.
  • Summery. The pepper adds a great nose to this. — ★★★★★
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coquina commented on 4/29/2020:

Great cocktail! I liked it best with 1.25 oz of tequila, a generous slice of pepper, and more like .6 oz of agave. I also found it's important that the green pepper have a perfectly ripe sweetness to it; a bland or undersweet green pepper can somehow create an almost chlorinated taste in this drink. So taste test your pepper before muddling! 

Sazerac Sour

2 oz Rye
3⁄4 oz Lemon juice
1 cube Sugar cube
5 ds Peychaud's Bitters
1 ds Bitters, Angostura
1⁄4 oz Absinthe
1 ? Egg white
Instructions

Muddle sugar cube and bitters. Add lemon juice, absinthe, rye whiskey, egg and dry shake for 10 seconds. Add ice, shake again. Double strain into a coupe and garnish with a few more drops of tastefully-placed bitters.

Notes

A delightful twist on the classic New Orleans cocktail.

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Needs half or less of the absinthe and a bit more sugar for my family. — ★★★★★
  • Found the citrus a little overpowering, maybe up the simple syrup to balance it out. — ★★★
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drinkingandthinking commented on 1/25/2023:

good but agree that a bit too sour and absinthe overpowers. I cut lemon to 1/2 oz and added 2 more dashes of ango. Kind of like a licorice sorbet dairy-free milkshake! Yum!

Down and Out

2 oz Mezcal, Del Maguey Vida
3⁄4 oz Lemon juice
3⁄4 oz Agave syrup
4 sli Ginger
Instructions

Muddle ginger and agave. Add ice, lemon juice and mezcal. Stir. Double strain over spherical ice cube in an old fashioned glass.

Notes

A south of the border twist on the Penicillin (Milk & Honey)

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Pint and Jigger, Honolulu, HI
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • go a little light on the agave
  • Very good, reduced the sugar to 1/2 ounce — ★★★★
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Winter Soldier

1 1⁄2 oz Vodka
3⁄4 oz CioCiaro
3⁄4 oz Half-and-half (or Cream)
1 ds Bitters (Bittermens New Orleans Coffee)
Instructions

Build over ice in an Old Fashioned glass & stir to incorporate.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • White Russian variant
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Zachary Pearson commented on 3/03/2013:

Is that the coffee liqueur or are they making a New Orleans bitters too?

Bevx commented on 3/03/2013:

It's one of their "regional" bitters. Ostensibly available "only" in NOLA, I found them online. Coffee, cacao nibs & chicory... Delicious. I'm up to 29 different bitters in my collection, and this is one of my new favorites.

Bevx commented on 3/05/2013:

Here's me not helping: according to the bottle, a portion of every purchase goes to New Orleans charities. ;P

Snoop Lion (or, Fo'Swizzle)

1 1⁄2 oz Jamaican rum, Smith & Cross
1⁄4 oz Batavia Arrack, Van Oosten
1⁄2 oz Grapefruit juice (white)
1⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup, B.G. Reynolds
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Shake, pour un-unstrained into a double rocks glass.

Notes

'Lion' is an old-fashioned term for a sour sweetened by both a liqueur and a syrup or nectar. A Snoop Lion is simply the dankest Lion. The passion fruit syrup and maraschino liqueur draw out the rum's overripe tropical fruit esters and smokey musk, respectively. Originally made with cocktail grapefruit, a different species of citrus from regular grapefruit, comparatively mellow, sweet, and fragrant. Using white grapefruit juice adds bitterness and structure.

History

New York City, December 2012.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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King of Red Lions

2 oz Rye
1⁄2 oz Blood Orange Juice (Moro)
1⁄2 oz Lemon juice
1⁄2 oz Orange liqueur, Clément Créole Shrubb
1⁄4 oz Raspberry syrup
1 ds Bitters, Angostura
1 spg Mint (as garnish)
Instructions

Shake, strain, rock, slapped mint sprig garnish.

Notes

'Lion' is an old-fashioned term for a sour sweetened by both a liqueur and a syrup or nectar. This one complements the red berry notes of blood orange juice with sweet-tart raspberry syrup. Cara Cara orange juice, also with raspberry undertones, would make for a similar if lighter drink.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • rye & orange liquer
  • Could use a bit more kick.... perhaps more angostura or a touch of allspice dram?
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laerm commented on 5/13/2017:

I thought it needed some depth and dryness, so I upped the Ango to a bsp and added a bsp of Maraschino as well. Better.

Pendergast

1 1⁄2 oz Bourbon
3⁄4 oz Sweet vermouth
1⁄2 oz Bénédictine
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Combine ingredients in a mixing glass and stir with ice cubes until chilled. Strain into a double rocks glass without ice, then garnish with a lemon twist.

Notes

A relative of the Manhattan (Bénédictine)

History

Tom Pendergast, the 1920s and 1930s Kansas City political boss, may have gone down for corruption but this no-nonsense cocktail is clean as a whistle. Developed by Kansas City bartender Ryan Maybee, it’s become a contemporary classic in the city, showing up on cocktail menus all over town.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Maybee, Manifesto, Kansas City
Source reference

http://imbibemagazine.com/Pendergast-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Used Cocchi Rosa for sweet Vermouth, and Jim Beam black label Bourbon. Subtle but tasty.
  • This looks similar to the Ragged Company Cocktail.
  • Made with Punt e Mes, the bitterness of which worked nicely with the earthy sweetness of the Benedictine.
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noksagt commented on 5/30/2019:

I'm Just Here for the Drinks includes the Pendergast #2, also from Maybee, which reduces the whiskey and uses orange bitters:

3-4 dashes orange bitters

0.5 oz Bénédictine

0.75 oz sweet vermouth

0.5 oz J Rieger's Kansas City Whiskey (which has a small amount of sherry added in the finished product)

Fantastic variation.

Craig E commented on 5/30/2019:

^Was that last measure supposed to be 1.5?

noksagt commented on 5/31/2019:

It is printed in the book as ".5 oz" and this is how I prepared it. I also wondered whether this was a misprint, but don't know how we'd check.

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