Grand Funk Railroad

1 oz Rum, Smith & Cross
1 oz Cognac (VSOP)
1 oz Bonal Gentiane Quina
1⁄4 oz Peach liqueur, Mathilde
6 dr Bitters, Bittermens (Burlesque)
Instructions

Stir and strain into a cocktail glass. Twist a lemon peel over the top and drop it in.

Picture of Grand Funk Railroad
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
Similar cocktails

Black Cat

1 oz Mezcal, Del Maguey Chichicapa
1⁄2 oz Old Tom Gin, Hayman's
1⁄2 oz Old Tom Gin, Ransom
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Amontillado Sherry, Lustau Dry Amontillado
1 t Cane syrup
1 twst Grapefruit peel
Instructions

Muddle the grapefruit peel with syrup. Add rest of ingredients and ice, stir, and strain into a coupe glass. Garnish with a fresh grapefruit twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Nicholas Jarrett, Brooklyn, NY.
Source reference

beta cocktails, via http://cocktailvirgin.blogspot.com/2011/09/black-cat.html

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Split gin between Tom Cat and genever; next time will try w/ a spritz of Green Chartreuse
  • Love this combination...strong, but edgey and complex, smokey...
Similar cocktails
  • Brown Cat — Mezcal, Gin, Sweet vermouth, Amontillado Sherry, Simple syrup, Grapefruit peel

Milwaukie

1 1⁄2 oz Kinnickinnic Whiskey, Great Lakes Distillery
1⁄2 oz Dry vermouth, Ransom
1⁄2 oz Rehorst Citrus & Honey Vodka, Great Lakes Distillery
1⁄4 oz Honey syrup (1:1)
2 wdg Pineapple (fresh)
5 dr Orange bitters, Bittercube
Instructions

Muddle pineapple wedge and vodka in a mixing glass until macerated. Strain into a shaker and add ice, whiskey, vermouth, syrup and shake until well chilled. Strain into a chilled cocktail glass, and finish with five drops of bitters & a fresh pineapple wedge

History

The name "Milwaukie" comes from the Algonquin/Ojibwa language, and as a native Milwaukeean I've always been interested in coming up with a Milwaukee spirit based version of the Algonquin.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Adapted from the members of the Vicious Circle, AKA: "Algonquin Round Table" 1919-'29
Source reference

http://www.esquire.com/drinks/algonquin-cocktail-drink-recipe

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • Another Fine Mes — Rye, Tequila, Triple sec, Sweet vermouth, Bitters, Orange bitters, Maple syrup, Orange peel
  • SWOtrog — Whiskey, Dry vermouth, Triple sec, Orange bitters, Citron liqueur
  • Corny Panky — Bourbon, Sweet vermouth, Amaro Montenegro, Pine liqueur
  • bargellino — Rye, Dry vermouth, Amaro Montenegro, Maraschino Liqueur, Orange peel
  • Dangerous Affair — Gold rum, Jamaican rum, Vodka, Sweet vermouth, Campari, Bitters, Lemon juice
Big Jilm commented on 6/04/2013:

And here I thought this would be full of Oregon spirits!

Cocktailian commented on 6/14/2013:

Haha... yes, but at least I have the Ransom vermouth--so it's a mix of WI & OR. Oregon kept the original spelling, though

Rhuld-Fashioned

2 1⁄2 oz Kinnickinnic Whiskey, Great Lakes Distillery
1⁄2 oz Rhubarb bitters, Fee Brothers
1⁄4 oz Maraschino Liqueur, Luxardo
1 wdg Orange
1 cube Sugar cube
1⁄5 oz Lime juice
2⁄5 oz Lemon juice
2⁄5 oz Simple syrup
1 spl Club soda
Instructions

Mix sugar cube, bitters and a splash of club in a lowball glass. Drop in an orange wedge. Muddle into a paste. Pour in Whiskey and Luxardo, fill with crushed ice, top off with sour and stir. (Garnish w/ a cherry if you're feeling "sconie")

Notes

It's easiest to pre-batch the homemade sour mix: 1 part lime, 2 parts lemon, 2 parts simple

History

Showcasing the phenomenal flavor profiles of both the Kinnickinnic Whiskey and the Fee Brothers Rhubarb Bitters, this is a reinvigorated version/combination of the tried and true Old-Fashioned and the Whiskey Sour.

*Although the amount of Rhubarb Bitters may seem high, the Fee Brothers bitters are really more of a flavoring component, not a bittering agent, so they impart a much lighter and true to name flavor

Picture of Rhuld-Fashioned
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate, Adapted from Juniper 61's "Not-So-Old-Fashioned Cocktail"
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
Similar cocktails
  • Gateway Sling — Bourbon, Averna, Cherry Liqueur, Lemon juice, Simple syrup, Brandied cherry
  • Chelsea Manning — Bourbon, Demerara Rum, Bitters, Lime juice, Orange marmalade, Demerara syrup
  • Fetal Position — Rye, Calvados, Sorel liqueur, Bitters, Lemon juice, Egg white, Maple syrup, Brandied cherry
  • Bitter Winter Night — Calvados, Drambuie, Fernet Branca, Egg white, Lemon juice
  • Jacques Rose — Cognac, Pommeau de Normandie, Pear eau de vie, Absinthe, Lime juice, Grenadine, Simple syrup
Zachary Pearson commented on 4/14/2013:

Curated this a bit - instead of a new ingredient called "Sour Mix", I think it's better to use ingredients we already have, albeit in odd amounts. Changed out 1 oz Sour Mix to 2/5 oz simple, 2/5 oz lemon, and 1/5 oz lime.

Gin Hopper

1 1⁄2 oz Gin, Tanqueray Rangpur
1 oz Gin, Death's Door
7 dr Door County Hop Bitters, Bittercube
1 oz Grapefruit juice (strained)
3 twst Tangerine peel
1 1⁄2 oz Tonic water
1 sli Tangerine (wheel)
Instructions

Fill a cocktail shaker with ice. Add tangerine peel, grapefruit juice, gins and 5 dashes of Bittercube Door County Hop Bitters. Shake until well chilled, strain and then pour into chilled champagne flute.

Top off with Tonic Water, float a tangerine wheel and add two final drops of the Bittercube Door County Hop Bitters to complete.

Notes

*cut your Tangerine wheels small enough to fit the mouth of a champagne flute

History

Ira Koplowitz from Bittercube asked me to work on a summer drink that utilizes their new Door County Hop Bitters. This cocktail combines the wonderful citrus notes that we've come to appreciate in combination with hoppy beers.

Picture of Gin Hopper
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
Similar cocktails
  • Bayside — Gin, Luxardo Bitter Rosso, Grapefruit bitters, Tonic water, Lime cordial, Mint
  • Dan's Cynar Sour — Gin, Cynar, Soda water, Lemon juice, Cucumber
  • Evidence — Gin, Aromatized wine, Ginger ale, Lemon juice

Poinsettia Punch (JMW's)

2 oz Gin, Hendrick's
1⁄2 oz Chambord
1 t Allspice Dram, St Elizabeth
3⁄4 oz Lemon juice
1⁄4 oz Cinnamon syrup (homemade, see note)
3 dr Cherry Bark Vanilla Bitters, Bittercube
2 dr Cardamom bitters, Scrappy's
2 ds Bitters, Angostura
1 sli Lemon peel (Flamed)
Instructions

Combine liquors, juice, dram, syrup and bitters in an ice-filled cocktail shaker. Shake, and strain into a chilled lowball glass filled with a king cube; rim the glass with a flamed lemon peel and drop in to garnish.

Notes

*HOMEMADE CINNAMON SYRUP

1 cup sugar
4 sticks cinnamon, broken in half
½ vanilla bean, split, seeds scraped

INSTRUCTIONS
Bring sugar, cinnamon, vanilla bean and seeds, and 1 cup water to a boil in a 2-qt. saucepan. Cook briefly to dissolve sugar. Cool; strain.

Refrigerate up to 3 months.

History

A "Poinsettia Punch" is a winter punch that's traditionally based on gin or champagne that is reddish in color.

This version has a wonderful depth and complexity of wintertime flavors that run from herbal to spicy, sweet to sour. It's sure to warm any Christmas tummy.

Picture of Poinsettia Punch (JMW's)
Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Gin- christmas, bitter
Similar cocktails

Black Rye

2 oz Root liqueur, Art in the Age
1 oz Rye, Redemption
1⁄4 oz Maple syrup (pure)
6 dr Blackstrap Bitters
3 oz Club soda
1 spg Cinnamon stick
Instructions

In a cocktail shaker, add the Root, Rye, maple syrup and 6 drops of Bittercube Blackstrap Bitters.

Dry shake until well mixed, then pour into a low ball glass full of crushed ice.

Top off with club soda, and garnish with a cinnamon stick to complete

Notes

Although the Rye brand could be adjusted, I'd suggest a 90% or higher rye build to make sure the drink isn't too sweet--the other components of the cocktail must be kept.

History

"Root" is based off of a “Root Tea": an herbal remedy made with sassafras, sarsaparilla, birch bark and other wild roots and herbs. Native Americans taught the recipe to colonial settlers. As it was passed it down from generation to generation, it grew in potency and complexity.

Picture of Black Rye
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Cut the Root to 1 oz.
Similar cocktails
  • Baltimore Bracer — Brandy, Anisette, Soda water, Egg white
  • Bee-yonce — Reposado Tequila, Poppy liqueur, Ginger ale, Honey syrup, Lemon juice, Orange flower water
  • Naked Cowboy — Bourbon, Rum, Bitters, Sarsaparilla soda
  • 32 Down — Rum, Whiskey, Bitters, Ginger ale
  • Pimmsanity — Pimm's No. 1 Cup, Curaçao, Maraschino Liqueur, Bourbon, Peychaud's Bitters, Soda water, Lime juice, Lemon juice, Ginger syrup, Cinnamon syrup
Viscouse commented on 3/10/2020:

Agreed. Cut the Root to 1oz. I also upped the maple syrup to 1/2oz. Now it's tasty! Rye & Root seem to go very nicely together. Check out Allen & Wright.

Wearing Jorts, Grinning Madly

1 1⁄2 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Grapefruit juice (white)
1⁄2 oz Simple syrup
1 t Orange marmalade (Mackays orange marmalade with Champagne)
2 oz Sparkling white wine
1 ds Absinthe
1 twst Grapefruit peel (optional)
Instructions

Shake all but wine with ice, double strain into a champagne flute, drop in twist, top with bubbly.

Notes

Inspired by how well Champagne and marmalade play together.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
Similar cocktails

Untier of Knots

1 oz Demerara Rum
1 oz Pineapple juice
1 oz Scotch Liqueur, Atholl Brose
1 Underberg bitters (= approx. 3/4 oz)
1⁄4 oz Madeira (sweeter style)
1 rinse Scotch (Auchentoshan Three Wood)
Instructions

Stir and strain into rinsed glass.

Notes

The rinse is mainly for aroma, and could probably be discarded if not available.

History

This started out as a Daywalker, and morphed a bit. Lots going on here, with a great midpalate and clovey-anise finish that's all Underberg.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Gold Bewunden — Bourbon, Jamaican rum, Apricot liqueur, Maraschino Liqueur, Pineapple syrup, Lime
  • Piña Helada — Pineapple rum, Martinique Rum, Peychaud's Bitters, Coconut syrup, Lime
  • Darling Nikki — Pineapple rum, Rum, Triple sec, Allspice Dram, Maraschino Liqueur, Bitters, Lime juice
  • Deck Apes — Irish whiskey, Maraschino Liqueur, Cranberry bitters, Pomegranate juice
  • Pickwick Club — Pineapple rum, Overproof rum, Allspice Dram, Bitters, Absinthe, Passion fruit syrup, Vanilla syrup, Orange peel
DrunkLab commented on 4/14/2013:

Good to see a cocktail calling for Underberg. Is any of the El Dorados/Lemon Harts a good substitute for the Plantation rum, and is Drambuie a workable substitute for the Atholl Brose?

Zachary Pearson commented on 4/14/2013:

To answer both questions, probably. I need to restock Underberg, and I'll make one with ED 5 and post the results.

Thanks,

Zachary

Raffles Singapore Sling

1 1⁄2 oz Gin
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Bénédictine
4 oz Pineapple juice
1⁄2 oz Lime juice
2 t Grenadine
1 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
1 wdg Pineapple (as garnish)
Instructions

Shake vigorously with ice to build a nice head of foam. Strain into an ice filled Collins glass. Garnish with a maraschino cherry and a chunk of pineapple.

Notes

Originally served without garnish. An orange twist is also optional.
Can be strained into a highball and topped with soda. Lemon Juice can be substituted for lime, and any aromatic bitters for Angostura.

History

A Variant of the gin sling. My research suggests that this is as likely as any to be the original, authentic recipe, and more likely than most. Embury avows he's never seen two recipes alike for this drink. 1915 is one of several years in which this might have been created, between 1912 and 1921, but seems likely.

Yields Drink
Year
1915
Authenticity
Authentic recipe
Creator
Ngiam Tong Boon, Long Bar, Raffles Hotel, Singapore
Source reference

Wikipedia, food.com, Anvil100

Curator rating
5 stars
Average rating
4 stars
(34 ratings)
From other users
  • THIS is the one!
  • looks fun to try
  • Gin- sweet, sour
  • Dangerously easy drinking. Sweet--might go a touch heavier on the lime juice next time. — ★★★★★
  • The most delicious variant I have tried of this fine beverage. I particularly prefer it in a highball with a couple ounces of soda, ungarnished.
Similar cocktails
  • Honeymoon Killer — Gin, Cynar, Elderflower liqueur, Peychaud's Bitters, Pineapple juice, Lime juice, Sage
  • Spoondrift — Gin, Lychee liqueur, Pineapple juice, Lemon juice, Cream of coconut
  • Million Dollar Cocktail — Genever, Cherry Liqueur, Pineapple juice, Egg white
Craig E commented on 10/18/2022:

FWIW, here's the current spec at Long Bar at Raffles:

  • 30ml Widges London Dry Gin
  • 10ml Bénédictine
  • 10ml Pierre Ferrand Dry Curaçao
  • 10ml Luxardo Cherry Sangue Morlacco
  • 10ml Crawley’s Singapore Sling Grenadine
  • 60ml fresh pineapple juice
  • 22.5ml fresh lime juice
  • dash Scrappy’s Spice Plantation bitters
  • cherry and pineapple chunk garnish

Largely as above, with proportionately more orange liqueur, Bénédictine, and grenadine, and rather less of the juices.

Shawn C commented on 11/20/2025:

It has been about 25 years since I had a Singapore Sling at the Long Bar in Raffles during a work project. Some years later I decided to make it myself and waded through quite a number of web pages discussing the drink (many of the URL's are lost/defunct now.) The purported recipe from Ngiam Tong Boon faced skepticism among various sources for having too much pineapple juice. The one that seemed closest to what I recall having was published by Ted Haigh in "Vintage Spirits & Forgotten Cocktails" in 2009. While still sweet, it cuts the pineapple juice in half, ups the lime (somewhat improving balance) and uses more gin. I have made hundreds of these...
2 oz London Dry Gin
3/4 oz Cherry Heering
2 tsp (1/3 oz) Bénédictine
2 tsp (1/3 oz) Cointreau
2 oz pineapple juice
3/4 oz lime juice
2 dashes real pomegranate grenadine
1 dash Angostura bitters
Soda water

Subscribe to