the Fitty Cocktail

1 1⁄4 oz Gin, St. George Terroir
1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Cynar
Instructions

Stir & Strain, Coupe, Fresh Ginger.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Kaleb Cribb, Farm 255, Georgia
Curator rating
Not yet rated
Average rating
4 stars
(47 ratings)
From other users
  • A great complex stirred gin-based drink that uses a relatively common set of ingredients. More than the sum of its parts.
  • Incredible martini variant. strongly recommend the terroir; the pine-y flavors are fantastics with the ginger and savory cynar notes
  • Delicious. Takes the place of a Negroni. Made with Dolin Dry Vermouth. Rich, complex. Spicy kick. Robust and delicate at the same time. Gorgeous copper color.
Similar cocktails
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  • Locandiera — Gin, Cherry Liqueur, Sweet vermouth, Cynar, Maraschino Liqueur, Grapefruit bitters, Campari, Grapefruit peel
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cynannp commented on 2/15/2013:

I was reluctant to try this because 1/2 oz of ginger liqueur scared me a bit, but I decided to go for it as I love the other 3 ingredients. I really enjoyed this very herbaceous, bitter and somewhat spicy cocktail, however it needs a better name. Unless you have an extreme sentimental attachment to the name (and listening to music while making it doesn't count), I propose the name Gasparro, named after the designer of the Kennedy half dollar.

The Minton

1 1⁄2 oz Old Tom Gin, Hayman's
1 oz Sweet vermouth, Dolin
1⁄2 oz Cynar
1⁄2 oz Aperol
3 ds Orange bitters
Instructions

Stir & Strain, Coupe, flamed orange peel

Yields Drink
Authenticity
Altered recipe
Creator
Kaleb Cribb, Farm 255, Georgia
Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Split the Aperol with Campari to become 1/4 oz of each. Used 1 dash of Angostura and 2 dashes of orange bitters. Pleasantly herbal to start with a savory bitter finish. — ★★★★★
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MOJO1229 commented on 10/31/2016:

A very, very pleasant drink with, as expected, fruity overtones. On this, my first try with "The Minton," I made some small changes. Of course, I don't know if the changes made the drink betterr or worse--or no difference at all. However, the changes resulted in my rating the cocktail at 5. The changes were small: (1) To tone down the anticipated sweetness, I used 1/4 oz Aperol and 1/4 oz Campari. Thus the sweetness of the Aperol was there, but just a tad of bitterness floated to the top due to the Campari. (2) with the three dashes of orange bitters, I used four drops for each dash, not the traditional three drops. Each dash had two drops of Regans' orange bitters and two drops of Angustora orange bitters. I have seen a number of cocktail recipes that combined these two brands into what was called "house bitters." The change in taste is subtle.

I would like to get some feedback on changes I made--for better or worse. I would like to hear what changes others have made and what the results were. Meanwhile, drink up, but drink responsibly.

Three Dots and a Dash

1 1⁄2 oz Martinique Rum (Amber)
1⁄2 oz Demerara Rum
1⁄2 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Honey syrup
1⁄4 oz Falernum
1⁄4 oz Allspice Dram
1 ds Bitters, Angostura
6 oz Crushed ice
1 wdg Pineapple (as garnish)
3 Cherry (as garnish)
Instructions

Blend everything on high for 5 seconds and pour, unstrained, into a tall glass. Garnish with a pineapple spear (dash) and three cocktail cherries speared together (dots)

Notes

In Morse code, three dots and a dash is "V", the symbol for the Allied victory in World War 2. Matt "Rumdood" Robold likes Clement VSOP and El Dorado 12 for the respective rums.

Yields Drink
Year
1965
Authenticity
Authentic recipe
Creator
Donn Beach
Source reference

Sippin' Safari, Jeff "Beachbum" Berry, pg. 63

Curator rating
4 stars
Average rating
4 stars
(20 ratings)
From other users
  • Martin Cate at smugglers cove uses rhum agricole
  • This is really tasty. The dram and the rhum (I used LA Favorite blanc) really come through.
  • Amazing Drink, subtle honey syrup does the trick — ★★★★★
  • 2/5/19: Way too much allspice dram for me. Next time try half as much (3/4 tsp).
  • Followed the Punch recipe with curacao. Used equal parts blanc rhum (JM) and demerara (diluted Hamilton 151).
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Craig E commented on 6/12/2018:

Paul McGee must be a fan of this drink since he named his Chicago tiki bar after it. He altered the recipe by changing the OJ to curacao and shifting some proportions.

Pieces of Eight

1 1⁄2 oz Puerto Rican Rum (white)
1 1⁄2 oz Lemon juice
1 1⁄2 oz Passion fruit syrup
1⁄2 oz Lime juice
4 oz Crushed ice
Instructions

Blend everything and pour unstrained into a tall glass and top with more crushed ice.

Notes

I think subbing Flor de Cana (or Havana Club) white might be nice here. The passionfruit syrup can be made by defrosting frozen passionfruit puree and mixing it with an equal part of simple syrup.

History

From the Pieces of Eight restaurant in Marina del Rey, California

Yields Drink
Year
1962
Authenticity
Authentic recipe
Creator
Pieces of Eight Restaurant
Source reference

Beachbum Berry Remixed, pg. 79

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Nice and tangy!
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Brunswick

1 1⁄2 oz Cognac
3⁄4 oz Dry vermouth
1⁄4 oz Bénédictine
1⁄4 oz Amer Picon
Instructions

Stir, strain, straight up, cocktail

Notes

Original recipes calls for 2:1 + 1 dash each. User earlofego on eGullet recommends a 50:50 mix of CioCiaro and Toriani Amer to sub for this historic Amer Picon.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Source reference

Pioneers of Mixing at Elite Bars: 1903-1933, http://cocktailvirgin.blogspot.co.uk/2012/01/brunswick.html

Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Liked more than Brooklyn & less than Bushwick
  • yet to be tried
  • A nice little tipple.
  • Dolin works well, Maurin better Used CiaCaro plus drop of Angostura
  • Really wonderful cocktail. Little sweetness. Used Pierre Ferrand 1840 and Amer Boudreau (my version is very bitter). The cognac and dry vermouth come through.
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Pangolindo commented on 2/09/2019:

Taste mostly Cognac. Very dry.

Only for Cognac lovers or dry stuff.

ddh commented on 12/15/2024:

Made with the exact measurements above, Ferrand 1840 for the cognac, Dolin Blanc subbed for the dry vermouth, and CioCiaro for the Picon--I give it 4-1/2 stars with those specs. Is this another recipe where "French Vermouth" might have been mistranslated?

Manhattan, Wisconsin

2 oz Brandy (American)
1 oz Sweet vermouth
4 ds Bitters, Angostura
2 ds Bitters, Fee Brothers Cherry
1 twst Lemon peel
Instructions

Build over crushed ice in an old fashioned glass & stir gently to incorporate. Twist, rim & drop lemon peel.

History

Out of cherries and low on rye, this is my take on a Midwest- or Wisconsin-style Manhattan.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Aged to Perfection

1 1⁄2 oz Cognac
1 oz Orange juice
1⁄2 oz Honey syrup (1:1)
1⁄2 oz Balsamic Vinegar (Aged balsamic preferred)
2 Fig (fresh)
Instructions

Muddle the figs in the base of a shaker. Add the remaining ingredients and shake with ice cubes. Double-strain over one large ice cube into a rocks glass and garnish.

Notes

Aged vinegar adds an unexpected pop of flavor to this fresh fig and Cognac cocktail.

Yields Drink
Authenticity
Authentic recipe
Creator
Yusef Austin, New York City
Source reference

http://www.imbibemagazine.com/Aged-to-Perfection-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Oh-La-La

2 oz Cognac
1⁄2 oz Aperol
1 rinse Herbal liqueur, Green Chartreuse
1 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Rinse chilled rocks glass with Chartreuse, build rest of drink in glass over large ice cube, stir, garnish, serve.

Yields Drink
Authenticity
Authentic recipe
Creator
Zachary Gelnaw-Rubin, Dutch Kills, Queens, NY
Source reference

http://drinkwire.liquor.com/post/oh-la-la-courtesy-of-zachary-gelnaw-ru…

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Fourth Regiment

1 oz Whiskey (Bourbon or Rye)
1 oz Sweet vermouth (Martini or Cinzano)
1 ds Bitters, Scrappy's Celery
1 ds Bitters, Fee Brothers Orange
1 ds Bitters, Angostura
Instructions

Ice in mixing glass, stir, strain into coupe glass.

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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bradaleus commented on 4/09/2014:

also nice with Peychaud's bitters instead of angosturra

Baumé Squad

2 oz Bourbon, Angel's Envy
1⁄2 oz Lemon juice
1⁄4 oz Orange juice
1⁄4 oz Grenadine
1 ds Bitters, Angostura
1 oz Red wine (as float)
1 twst Orange peel (flamed, as garnish)
Instructions

Stir everything but red wine and twist over ice. Strain into a coupe. Float red wine, flame twist over top and discard.

Notes

This is a revision of the Brix Layer - a 12 oz cocktail I had recently at a local Portland restaurant. Their idea was to cross an Old Fashioned with a New York Sour. This is more like a Ward Eight crossed with a New York Sour.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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