Marseille, July 4th, 1895

1 1⁄4 oz Byrrh
1 oz Demerara Rum, El Dorado White
1⁄2 oz Gran Classico
1⁄2 oz Cherry Liqueur, Sangue Morlacco
1⁄2 oz Pelinkovac, Maraska
2 ds Bitters, Scrappy's Grapefruit
2 ds Bitters, Bitter Truth Creole
1 ds Lactart
1 bsp Grenadine (hybrid)
2 bsp Cognac, Pierre Ferrand (Ambre, as float)
5 dr Rose water (as garnish)
Instructions

Shake everything except the Cognac and rosewater and strain into a small wine glass. Float Cognac and rosewater on top.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Rum Decker

1 1⁄2 oz Gold rum, Appleton Special
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Falernum, Velvet Falernum
3⁄4 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Rum Decker
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Litigious Rock

1 1⁄2 oz Aquavit, Linie
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Aperol
3⁄4 oz Lime juice
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Litigious Rock
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
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Roro commented on 10/16/2012:

Interesting drink--I added a dash of Peychaud's and garnished with a thin slice of cucumber .

Tip Top

2 oz Dry vermouth
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir, strain, cocktail glass, lemon twist

Notes

Hess uses 1/8 oz Benedictine on his video presentation of this drink

YieldsDrink
Authenticity
Unknown
Source reference

Robert Hess The Essential Bartender's Guide

Curator rating
Not yet rated
Average rating
1.5 stars
(3 ratings)
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Metropole

1 1⁄2 oz Brandy
3⁄4 oz Dry vermouth
1⁄2 t Simple syrup
2 ds Peychaud's Bitters
1 ds Orange bitters
Instructions

Stir, strain, cocktail glass, cherry (historical) or lemon peel garnish

Notes

Original version is equal parts brandy and vermouth.

History

Was the house cocktail at the Metropole Hotel in NY

YieldsDrink
Year
pre 1900
Authenticity
Unknown
Source reference

http://looka.gumbopages.com/2008/01/31/metropole-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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I tried this without the simple (sweetness without flavor just isn't that appealing) and it was a little flat. I added a bar spoon each of Benedictine and Luxardo maraschino liqueur, and liked it a lot more. I used Dandelion and Burdock bitters instead of Peychaud's and orange, and garnished with an orange twist instead of lemon or a cherry.

This is like a Black Feather with simple syrup and orange bitters replacing the triple sec. Seems to me like SS and OB might be an acceptable replacement for triple sec any time.

French Quarter

2 1⁄2 oz Brandy
3⁄4 oz Aromatized wine, Lillet Blanc
1 Lemon peel
Instructions

Stir, strain, cocktail glass, quarter wheel of lemon to garnish

YieldsDrink
Year
2004
Authenticity
Authentic recipe
Creator
Robert Hess
Source reference

The Essential Bartender's Guide

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Marta of the Spring

1 oz Gin
1 oz Dry vermouth
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Aperol
1⁄2 oz Lemon juice
Instructions

Shake and strain into a chilled cocktail glass. Lemon peel garnish.

Picture of Marta of the Spring
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(30 ratings)
From other users
  • Accidentally doubled the Aperol - and it was delicious! — ★★★★★
  • Added 1 dash of Peychalds bitters and an extra 1/4 ounce of lemon juice as requested by the other reviewers to cut through the sweetness.
  • This is going into the rotation. It's delightful as a long double.
  • Not bad. Accidentally did a double portion of Aperol and it was quite good. Definitely would do it again.
  • Used Bombay Blue Sapphire. Easy drinking refreshing cocktail. Almost could use a bit more lemon possibly to brighten it even more.
  • Used lime instead of lemon due to a lack of supplies. It was great.
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Kadia commented on 11/14/2015:

Tasted a bit sweet to me; added a few dashes of Peychauds bitters.

Victor Victoria

1 1⁄2 oz Blanco tequila
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
1 ds Orange bitters
Instructions

Shake and strain into a chilled cocktail glass.

Picture of Victor Victoria
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • 3.5 if I could. It's a good cocktail. Chartreuse + lime take over, unsurprisingly.
  • good! I think better if dial back the elderflower....add absinthe rinse
  • Bitters help, but don't need heat.
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Irish Rose

1 1⁄2 oz Irish whiskey
1⁄2 oz Aperol
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup
5 dr Rose water
1 twst Lemon peel
Instructions

Stir ingredients and strain into chilled cocktail glass. Rim glass with twist and garnish.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • I'm working on a menu that focuses on Irish and Scottish liquors for an Irish bar.
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Olive Oil Martini

3 oz Vodka
1⁄2 oz Dry vermouth
1⁄2 oz Orange liqueur, Cointreau
1⁄4 oz Simple syrup
1⁄4 oz Olive oil (Extra virgin)
1 wdg Orange
3 lf Basil
Instructions

In a shaker, muddle orange segment and basil leaves. Add vodka, Cointreau, dry vermouth, simple syrup, and olive oil. Then add ice and shake well. Strain into a martini glass and float a drop of olive oil over the top.

YieldsDrink
Authenticity
Unknown
Creator
Todd English, Olives, New York, NY
Source reference

http://blogs.villagevoice.com/forkintheroad/2012/10/recipe_chilean_oliv…

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