Eyetalian Cocktail

2 oz Rye
1⁄2 oz Cherry Liqueur, Sangue Morlacco
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Cynar
1 bsp Maraschino Liqueur, Luxardo
1 Cherry, Luxardo (as garnish)
1 twst Blood orange peel
Instructions

Stir, strain, rock, garnish, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Quite intense and complex. Definitely enjoyed it.
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DrunkLab commented on 3/30/2013:

Made this tonight subbing Campari for the Cynar (I'm out) and adding a dash of Bittermens Mole bitters. Really good for those who like Boulevardiers/1794s/Old Pals.

Locandiera

1 1⁄2 oz Gin
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Cynar
1 ds Maraschino Liqueur, Luxardo
1 ds Grapefruit bitters, Bittermens Hopped Grapefruit
1 twst Grapefruit peel
1 rinse Campari
Instructions

Rinse, stir, strain, rock, twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • I made this with Combier Rene rouge and Fee’s grapefruit bitters, no Campari rinse. I thought it was quite good.
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  • Lampshade — Gin, Sweet vermouth, Cynar, Curaçao, Orange peel
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  • the Fitty Cocktail — Gin, Ginger liqueur, Bianco Vermouth, Cynar
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Blue Derby

1 1⁄2 oz Reposado Tequila
1 oz Grapefruit juice (white)
3⁄4 oz Honey syrup (black sage honey, hot pepper-infused)
3⁄4 oz Lime juice
Instructions

Shake, strain, vessel of your choice.

Notes

Hot pepper-infused honey is available commercially as Mike's Hot Honey.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Mama Marlowe — Light rum, Maraschino Liqueur, Grapefruit bitters, Lime juice, Orange juice, Simple syrup
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Gilroy

1 1⁄2 oz Gin
3⁄4 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Dry vermouth
1⁄2 oz Lemon juice
1 ds Orange bitters
Instructions

Shake, strain, up.

History

Savoy Cocktail Book, 1930.

Yields Drink
Year
1920s
Authenticity
Authentic recipe
Creator
Harry Craddock, as modified by Erik Ellestad.
Source reference

http://online.wsj.com/article/SB120734615273490981.html

Curator rating
Not yet rated
Average rating
3.5 stars
(19 ratings)
From other users
  • This ended up being too acidic for me though I didn't get the syrupy note that others did. I would try again but with reduced lemon juice.
  • Yum. Gotta love cocktails from the Savoy. I did not find it too syrupy.
  • Not terrible, but for me, not good. Drier than I expected, but very cough syrupy. The gin and the heering do not mix well here.
  • Made this with Tanq Old Tom and Noilly Prat. Fantastic: pleasantly drier than expected, almost spicy. — ★★★★★
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Gubbinspaulo commented on 9/09/2021:

Tried it with a couple different gins. The bitterness of vermouth comes through with Plymouth. Used the Bombay London Dry (not sapphire) and it was well balanced, not too sweet, not too Dry, not too acidic.

Island Hopper

3⁄4 oz Demerara Rum, Lemon Hart 151
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Campari
3⁄4 oz Grapefruit juice
Instructions

Shake, strain, up.

Notes

Originally made with Noilly Prat Ambre. The creator suggests substituting Cocchi Americano.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Karl Davis, eGullet forums
Source reference

http://forums.egullet.org/topic/57651-drinks/page-100#entry1910386

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Made with Hamilton 151 rum. This is likable but I'm unsure about the "burnt" quality that appears at the finish.
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Peruvian Riddle

2 oz Pisco (Chamomile-infused)
1 oz Bianco Vermouth, Dolin
2 ds Orange bitters
Instructions

Combine all ingredients in a shaker, shake well, strain into a chilled glass and garnish.

Notes

To infuse the pisco, steep one cup of dried chamomile flowers into one 750 ml bottle of pisco for four days. Double strain into a clean glass bottle.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Robert Heugel, Anvil Bar & Refuge, Houston, TX.
Source reference

http://imbibemagazine.blogspot.com/2009/08/augusts-where-to-drink-now-a…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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White Buddha

2 oz Blanco tequila
1⁄2 oz Herbal liqueur, Green Chartreuse
1 oz Cucumber syrup (1:1)
1 oz Lime juice
1 oz Heavy cream
1 Egg white
1 oz Soda water
5 Cucumber (slices, as garnish)
Instructions

Shake once without ice and once with. Double strain into a Highball glass containing 1+ oz soda water. Garnish with 5-6 thin cucumber slices on a skewer and add a straw.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Lúc Lác, Portland, OR.
Source reference

http://cocktailvirgin.blogspot.com/2012/11/white-buddha.html

Curator rating
Not yet rated
Average rating
Not yet rated
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AmyJ commented on 4/17/2013:

Is there a recipe for the cucumber syrup?
Also, I am curious if the lime juice curdles the cream? Sounds interesting!

DrunkLab commented on 4/18/2013:

1:1 cucumber juice to sugar.

The lime juice doesn't curdle the cream; the acid from the lime helps emulsify the egg white, just like in a Ramos Fizz, and both the cream and the egg white contribute to a creamy mouth feel. Give it a try! It's an adventurous but refreshing drink.

Fino Swizzle

1⁄2 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Ruby Port, Graham's
3⁄4 oz Cherry syrup (from Luxardo cherry jar)
1⁄4 oz Lemon juice
2 oz Fino sherry, Gutierrez Colosia (as float)
5 ds Bitters, Fee Brothers Whiskey Barrel Aged (as garnish)
Instructions

Add all ingredients except sherry and bitters into a Collins with crushed ice and swizzle until the glass is frosted. Top with ice, float sherry, garnish with bitters. Add straw.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Nicole Lebedevitch, Hawthorne, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2011/12/fino-swizzle.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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New England Daiquiri

2 oz Guatemalan rum, Zacapa 23
1⁄2 oz Lemon juice
2 t Maple syrup
1 ds Bitters, Bittermens Xocolatl Mole
Yields Drink
Authenticity
Authentic recipe
Source reference

http://bittermens.com/recipes/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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No. 41

2 oz Cognac, Pierre Ferrand
2 oz Amaro Meletti
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Serve over a big ice cube.

Yields Drink
Authenticity
Authentic recipe
Creator
Hungry Mother, Cambridge
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Quite big, quite sweet, and quite amaro-heavy, all of which I might try fixing next time by dialing back the Meletti.
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Shawn C commented on 1/29/2023:

I cut the Meletti to 1 oz for a 2:1 cognac/amaro ratio. This results in an acceptable sweetness and cola/caramel flavor. While pleasant enough to sip, there is not sufficient separation between the Pierre Ferrand Cognac (I used Ambre) and the Amaro Meletti to recommend this cocktail. It seems like a third contrasting component is missing that would otherwise complete this drink.

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