Ritz Cocktail

1 oz Cognac
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Lemon juice
4 oz Champagne (Fill champagne glass)
1 twst Orange peel (Flamed as garnish)
Instructions

Add first 4 ingredients to mixing glass with ice and stir well. Strain into martini glass and fill with champagne. Garnish with flamed orange peel.

Notes

Amazing champage cocktail by Dale DeGroff made as tribute to Ritz Cocktails of Paris and Madrid.

YieldsDrink
Authenticity
Authentic recipe
Creator
Dale DeGroff
Source reference

The Craft of the Cocktail by Dale DeGroff

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Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • 3/4 oz cognac 2oz champagne
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sgls commented on 7/31/2020:

In The Essential Cocktail, DeGroff uses 3/4 oz cognac, 1/2 oz Maraschino Liqueur and 1/2 oz lemon juice.

New Orleans Cocktail

2 oz Bourbon
3 ds Peychaud's Bitters
2 ds Orange Curaçao
1 twst Lemon peel (flamed for garnish)
Instructions

Stir all ingredients with ice as you would a martini and strain into chilled martini glass. Garnish with flamed lemon peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Dale DeGroff
Source reference

The Craft of the Cocktail by Dale DeGroff

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Not yet rated
Average rating
3.5 stars
(2 ratings)
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Mark Twain Cocktail

1 1⁄2 oz Blended Scotch
3⁄4 oz Lemon juice
1 oz Simple syrup
2 ds Bitters, Angostura
Instructions

Shake all ingredients with ice and strain into chilled cocktail glass.

Notes

As described to his wife in a letter from London, 1874.

YieldsDrink
Authenticity
Authentic recipe
Source reference

The Craft of the Cocktail by Dale DeGroff

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Not yet rated
Average rating
3 stars
(2 ratings)
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Knickerbein Cocktail

3⁄4 oz Orange Curaçao
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Cognac
1 oz Whole egg
1 pn Nutmeg (Freshly grated)
1 pn Orange peel (Freshly grated)
Instructions

Add all ingredients to a shaker with ice and shake well to emulsify the egg. Serve in frosted London dock glass and dust with nutmeg and orange zest.

Notes

Unusual name for a rich cocktail that can take the place of dessert

YieldsDrink
Authenticity
Authentic recipe
Creator
Dale DeGroff
Source reference

From The Craft of the Cocktail by Dale DeGroff

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Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Like a slightly funky eggnog.
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Lady Sniper

1 oz Blanco tequila
1 oz Cynar
1 oz Herbal liqueur, Yellow Chartreuse
1 Lemon peel
Instructions

Stir all the ingredients with ice cubes and strain into a chilled coupe. Squeeze a piece of lemon peel over the drink, lightly rub over the rim of the glass and drop it in.

YieldsDrink
Authenticity
Unknown
Creator
Dave Mitton, The Harbord Room, Toronto
Source reference

http://www.imbibemagazine.com/Lady-Sniper-Recipe

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Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Try with 1.5oz tequila? Very nice. Sweet but holds its own, boozy and bitter. The lemon and herbal notes remind me of Turkish delight. Alternate universe Negroni. — ★★★★
  • Tried this with jalapeño-infused tequila and it worked really well.
  • Better with 3/4 Cynar
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Interesting at first but weird bitterness in long finish.

Flue-cured

1 oz Rye
2 1⁄2 t Chambord
2 1⁄2 t Spiced Rum, Kraken
2 t Fernet Branca
1 1⁄4 t Elderflower liqueur, St. Germain
1⁄2 t Campari
2 ds Bitters, Scrappy's
2 ds Bitters, Angostura
2 dr Orange bitters, Angostura Orange
Instructions

Stir with a few chips of ice, enjoy slowly as it comes back to room temperature.

Notes

The cigar/tobacco parallel is uncanny, possibly blackberry could be substituted for raspberry liqueur, also a bourbon might work. the Scrappy's adds bite but could be dropped if unavailable. Otherwise you can season to taste with a slightly sweet, fruit/flower/earthy goal.

YieldsDrink
Authenticity
Authentic recipe
Creator
J., 'Bar One, Too', Virginia
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Switch to metric to get recipes that make sense. I don't quite know about the "like smoking a cigar" but the cocktail is rich and fruity.
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This looks interesting... are the amounts correct? How big is the drink?

they are if you are seeing them in metric, when i log in i get metric as is my preference but otherwise they are Imperial and look untidy

I guess my issue isn't that the measurements look weird, it's that the drink is just over an ounce in size.

good point, when i am fiddling i keep it small for a few reasons, i doubled the proportions now as i have tweaked it to no longer be a work in progress

He's Crafty

2 oz Bourbon
1 oz Sweet vermouth
1⁄2 oz Cranberry shrub
1⁄2 t Lemon syrup
2 ds Grapefruit bitters
Instructions

Shake and strain, lemon peel.

Picture of He's Crafty
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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This is one of those recipes where it'd be very helpful to have the recipes for the shrub and the syrup. Thanks,  Zachary

Oliver's Twist

1 oz Gin, Tanqueray
1⁄2 oz Triple sec, Cointreau
1 oz Pineapple juice
3 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
Instructions

Shake and strain into chilled glass. Add garnish.

YieldsDrink
Authenticity
Unknown
Creator
Gary Regan
Source reference

The Bartender's GIN companion

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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"Oliver's Twist Created by Gary Regan for the Gourmet Magazine food-pairing challenge, 2004. Named for Garrett Oliver, brewmaster for the Brooklyn Brewery, and one of the other competitors.."

Therapeutic Agent

1 1⁄2 oz Cognac
3⁄4 oz Whiskey
1 oz Bianco Vermouth
1⁄4 oz Fernet Branca (fat)
Instructions

Stir with ice. Serve up with a brandied cherry. Smile.

Notes

Make it a plump 1/4 oz of Fernet. A half ounce is too much and a quarter ounce leaves it lacking.

YieldsDrink
Authenticity
Your original creation
Creator
Baron A. Stout
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Smooth and interesting. Used Elijah Craig for whisky. Made my branca a real fat one :)
  • Used dry vermouth, which was bitter, but still good. Bitter, but enjoyable and slow to drink, seemed similar to a Toronto.
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Dan commented on 1/05/2013:

Moderated from 1 to 1/4 oz Fernet as per the notes. I'm assuming that 1 oz was a typo.

Smooth and interesting. Used Elijah Craig for whisky and Cocci Americano as blanc vermouth.Made my branca real plump ;) 

Veronica Rose

1⁄2 oz Aperol
1⁄2 oz Syrup of roses (see below)
2 ds Orange bitters
2 oz Sparkling white wine
Instructions

Combine all ingredients, except the sparkling wine, and stir with ice to combine. Strain into a flute, top with chilled sparkling wine and garnish with lemon twist.

Notes

For the Rose Syrup: Steep 1/4 cup of dried rose petals in 1 cup of boiling water and let steep for 30 minutes. Strain out the rose petals and lightly squeeze to extract the excess water. Add 1/4 tsp. of rose water and a pinch of gum arabic (the arabic is optional), add more hot water to return the volume to 1 cup, add 1 cup of sugar and stir until dissolved. Keep refrigerated for up to 2 weeks.

YieldsDrink
Authenticity
Unknown
Creator
Erick Castro, Polite Provisions, San Diego
Source reference

http://imbibemagazine.com/Veronica-Rose-Recipe

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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