Brandy Port Sangaree

2 oz Brandy (This doesn't have to be amazing)
1 T Ruby Port
1 T Orange liqueur, Grand Marnier
1 pn Nutmeg (optional, as garnish)
Instructions

Pour over ice in a mixing glass //

Serve in a small wineglass //

garnish with nutmeg (optional)

Notes

This is a serious but surprisingly drinkable cocktail that responds well to variation. Grand Marnier works well with ruby port, but Cointreau or just triple sec and tawny port also make a great combination.

You can also serve neat, which has become known as 'the winter drink' among our circle.

Yields Drink
Authenticity
Unknown
Source reference

This recipie: 1999 Williams-Sonoma Bar Guide

An Alternative: http://www.imbibemagazine.com/Recipes/Brandy-Sangaree-Recipe

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Average rating
3.5 stars
(3 ratings)
From other users
  • Made with workaday brandy and PF curacao. This worked as a good late night tipple.
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The Modern Cocktail #2

1 1⁄2 oz Sloe gin, Plymouth
1 oz Blended Scotch, Famous Grouse
1 spl Grenadine (Homemade)
1 ds Orange bitters, Regans' orange bitters
1 rinse Absinthe
Instructions

Stir and strain into absinthe rinsed glass.

Yields Drink
Authenticity
Authentic recipe
Source reference

The Savoy Cocktail Book

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Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • See also Wondrich Esquire recipe.
  • Virtue/ Knowledge
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lesliec commented on 7/21/2025:

Very interesting drink - made with my own plum gin rather than sloe, so your mileage may vary. I dropped the grenadine in (about half a barspoon) after pouring to give a nice sunrise effect.

Toh-may-toe, Toh-mah-toe

2 oz Blanco tequila
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄4 oz Cane syrup
4 Tomato (Cherry tomato, Sungold varietal preferred)
1 lf Mint (as garnish)
Instructions

Muddle three tomatoes with lime juice in the base of a shaker. Add remaining ingredients and shake with ice. Double strain into a chilled glass and garnish with speared cherry tomato and one fresh mint leaf.

History

Developed for PDT in New York City

Yields Drink
Authenticity
Authentic recipe
Creator
Lydia Reissmueller, Central, Portland, Oregon
Source reference

http://www.imbibemagazine.com/Toh-may-toe-Toh-mah-toe-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • A little like tomato sauce - maybe a touch too sweet. Added some hot sauce and pepper and that helped.
  • Would be good with mescal and a celery salt rim
  • Delicious use for your leftover grape tomatoes. Quite savory
  • Liquore St Antonio instead of green chartreuse, maple sub for cane syrp. Smoked salted cherry tomato garnish. Not as vegetal, but excellent smoky flavor
  • Tasty. Benefitted from a few drops of saline. Essentially a more sophisticated Bloody Mary. — ★★★★
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DrunkLab commented on 3/07/2013:

Cane syrup and fresh cane juice have a vegetal note that resembles, to my palate, green tomatoes, so the pairing of muddled tomatoes and cane syrup here strikes me as inspired. Going to have to make this.

Zachary Pearson commented on 3/07/2013:

Given these ingredients, I'm thinking that "cane syrup" means the French stuff - gold color, cooked down sugar cane juice, like for 'ti punch instead of Steen's.

DrunkLab commented on 3/07/2013:

Yeah, I usually assume the French style is what's meant by "cane syrup" unless otherwise specified. Steen's and Lyle's Golden Syrup have their uses, but tend to overwhelm drinks that aren't designed with them in mind. The French style, meanwhile, adds sweetness and body and tropical-vegetal background notes without disrupting the balance of a drink or crowding out the other flavors. My go-to is the luscious Petite Canne; the more common Clement syrup tastes strongly of the vanilla and clove with which it's spiced and is thus better suited to baking and to Tiki mixes.

Your comment makes me want to try a "'ti punch" with white whiskey and Steen's.

Doppelganger

3⁄4 oz Genever
3⁄4 oz Rhum Agricole
1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Simple syrup (1:1)
Instructions

Combine all ingredients and shake with ice until well chilled. Strain into a chilled cocktail glass and garnish with mint sprig.

Yields Drink
Authenticity
Authentic recipe
Creator
Vandaag, NY, NY, USA
Source reference

http://www.imbibemagazine.com/Doppelganger-Recipe

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Artur B commented on 7/08/2023:

Reduce sugar syrup or add more lime juice.

Lithuanian Daiquiri

1 2⁄3 oz Rum, Bacardi
7⁄8 oz Lime juice
2 bsp Sugar
1 Raspberry
7 ? Lemongrass (grams)
1 spg Basil
Instructions

Add to the shaker lemongrass, muddle it. Put into the same shaker BACARDI, raspberry, lime juice and sugar. Stir all until sugar disolved. Put a lot of ice cube and crushed ice and shake virguosly. Open the shaker add basil leaves, stir well and double strain into the chilled glass.

Glass: flute
Garnish: raspberry and basil leaf

Notes

Sour

History

Why was this cocktail born in my head? Firstly,it’s because classical daiquiri is one of my favorites. I’m sure that all the optimum in cocktails can be found in the classical ones, and daiquiri ingredients in particular are most suitable to start a new cocktail creation. A number of biggest cities around the world have their own daiquiri varieties, such as Moscow, Tokyo, Sydney, Rio…. So what about the Lithuanian version? You can ask what of the ingredients are truly Lithuanian but the central point is Bacardi itself!

Lithuanian Daiquiri
©Robertas Janovskis
Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Robertas Janovskis, Kaunas, Lithuania
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 2/06/2013:

Cleaned this up a little - removed "fresh" from the lime juice - we assume juices are fresh squeezed.

Tequila Julep

2 oz Añejo tequila
1 t Agave syrup
10 lf Mint
1 spl Triple sec, Cointreau
Instructions

Gently muddle the mint and agave syrup in bottom of mixing glass. Add tequila and strain into julep chalice filled with crushed ice. Stir until outside of glass is frosty. Top with more ice (if necessary). Drizzle Cointreau over the top and garnish with sprigs of mint. Sip with two short straws.

Yields Drink
Authenticity
Unknown
Source reference

"The Land of Forgotten Cocktails," The Bollard (http://thebollard.com/2009/05/09/the-land-of-forgotten-cocktails-14/)

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • 7/4/18: Just made a standard mint julep with anejo tequila, without the Cointreau. Surprisingly good.
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Nimble Penny

2 oz Gin, Plymouth
3⁄4 oz Kummel, Combier (any Kummel should work, including Gilka Kummel)
1⁄2 oz Lime juice
3⁄4 oz Lemon juice
2 t Demerara syrup
1 ds Celery bitters, Bitter Truth Celery
1 oz Soda water
1 twst Lemon peel
Instructions

Add ingredients to tumbler.
Add Ice.
Shake.
Strain into collins glass with stacked solid ice cubes.
Top with soda water.
Garnish with Lemon twist.

History

After having a couple of Vowel cocktails the conversation was about childhood memories of caraway-flavored lemonade, Nimbu Paani (lemon water), drunk in India. We created a drink to reflect that & the white guy deemed the Indian name appropriate, but only if corrupted to something thoroughly screwed up...

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
John DeMicco & Akash Shah
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Knuckleduster

1 1⁄2 oz Overproof rum, Lemon Hart 151
1 oz Sweet vermouth, Martini & Rossi
1⁄2 oz Averna
2 ds Orange bitters, Regans' orange bitters
1 bsp Mezcal, Del Maguey Vida
Instructions

Stir/strain/up/mosh

Notes

Also good with Punt E Mes and Cherry Heering in place of the M&R and Averna.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Ramona Flowers

1 1⁄2 oz Rye
3⁄4 oz Campari
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
1⁄2 t Crème de Violette (See Notes)
Instructions

Shake with ice and strain into a chilled cocktail glass. Garnish with 7 evil exes.

Notes

As a nod to the namesake character's constantly changing hair color, other flower-based liquids can/should be substituted for the Crème de Violette at the drinker's discretion. A couple dashes of Rose Water (which amps up the floral aspect) or Orange Flower Water (which severely tames the bitterness) both work nicely. Crème Yvette, Hum, Lavender Liqueur or Bitters, etc. might also be worth trying.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(40 ratings)
From other users
  • Out of St Germain, used Canton and a lemon instead. Very good. As others noted nice grapefruit flavor
  • Need to play around with ratios but I like it! I'm trying to use up a bottle of soho lychee so i subbed that in for the elderflower on the second try. Better with the elderflower.
  • pretty high grapefruit vibes but I'm not opposed to that
  • Don't substitute with curasao and pomegranate liquor. — ★★★★★
  • Strong blood orange and grapefruit flavors coming through. Kind of like a hefty version of an Americano. My kind of drink!
  • Lovely looking and nice tasting. The floral notes didn't come through that strongly for me, but the sweet/bitter flavors are balanced well.
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Bevx commented on 2/05/2013:

I love the comic and the movie, and have wanted to use this as a drink name for a while... After a few tries, I found the best success with proportions matching the character herself: equal parts bitter, tart & floral, with a double dose of rye (wry) and a splash of purple!

Sakas commented on 2/18/2013:

Made with Templeton Rye and Rothman & Winter Creme De Violette. Subbed lemon for lime juice, and added 1dsh Miracle Mile Yuzu Bitters. Really enjoying this a lot. Going to try 2oz rye next time. A cocktail I will definitely make again. Love the Scott Pilgrim reference too.

Bevx commented on 2/25/2013:

Thanks! I like it a lot with lemon too, but I was trying to stay away from the "accidental grapefruit" flavors to let the florals shine through a bit more... Also, jealous! Those Yuzu Bitters are pretty high on my wish list.

Bevx commented on 3/11/2013:

Out of curiosity, I subbed in 1scant tsp rose water for the violette tonight. Really good. I'll have to try it again when I'm not so low on rye, but I think I might prefer it this way.

Bevx commented on 3/14/2013:

Self-curated to include new ingredient options.

bartenderkyle commented on 7/14/2013:

Finally got around to making this. Wow. Even my Campari hating wife loves this. Definitely going in my rotation.

Bevx commented on 7/16/2013:

Awesome, I'm glad you both liked it! I've been surprised at how much positive feedback I've gotten on this one... A couple months ago, I was teaching it to my favorite bartender. The 2 guys next to me were intrigued and ordered a round for themselves. They liked it so much they paid for mine and begged me for the recipe!

DrunkLab commented on 7/17/2013:

It'd be great to float the violette (or other floral liqueur) after the rest of the drink has been prepared and served, so Ramona's hair changes colors before the customer's eyes. Alternately, it'd be great if Mary Elizabeth Winstead could serve me this drink.

Bevx commented on 7/19/2013:

I like both of those ideas. Mostly the second one.

Last Stand

1 oz Reposado Tequila
1 oz Aperol
1 oz Sweet vermouth, Carpano Punt e Mes
Instructions

Stir with ice. Strain into a lowball with large single cube. Garnish with an orange peel.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • A little sweet, but smooth.
  • Used Vya sweet vermouth instead of Punt e Mes and Bittercube Orange Bitters. Very tasty.
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