Gin Blossom

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Dry apricot brandy
3⁄4 oz Bianco Vermouth, Martini & Rossi
2 ds Orange bitters
Instructions

Stir, strain, up, lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Julie Reiner, Clover Club, Brooklyn, NY.
Source reference

http://www.foodandwine.com/recipes/gin-blossom

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Great "new classic" drink. I've had very good results with a sweet apricot liqueur and a dry vermouth as well.
  • At Clover Club I gof if with an orange twist. I think it'd be better with pisco (which loves apricot) rather than gin.
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Zachary Pearson commented on 3/05/2013:

Curated a little: Swapped out Apricot liqueur and its note calling for Marillenbrand for the ingredient "Dry Apricot Brandy"

DrunkLab commented on 2/22/2016:

Martin Doudoroff's Modern Classics cocktail app specifies 1.5 oz vermouth rather than .75 oz. As that's a lot of vermouth and the Food & Wine recipe seems more in line with what I've had at Clover Cluv, I'm leaving it at .75 oz vermouth for now.

Autumn Sweater (Sepia)

1 1⁄2 oz Rum, Zacapa
1 oz Calvados
1 oz Falernum
3⁄4 oz Lemon juice
1 ds Bitters, Angostura
1 sli Lemon (as garnish)
Instructions

Shake, strain, up. Garnish with lemon wheel.

Notes

El Dorado 12 or 15 would work well here.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Sepia, Chicago, IL.
Source reference

http://www.seriouseats.com/recipes/2011/12/sepias-autumn-sweater-rum-ca…

Curator rating
Not yet rated
Average rating
3.5 stars
(21 ratings)
From other users
  • Didn't have Zacapa or other sweet rum so using Plantation O.T.F.D. it was quite tasty after the full 1oz of Brovo Falernum was added in.
  • Try reducing Falernum to 0.75 oz
  • Try this some time.
  • Made with Pyrat XO. Sweet and sour. Really a lot like a whiskey sour with some rumminess. A heavy hand with the bitters wouldn't hurt. — ★★★★
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shadowkirby commented on 1/14/2022:

Nice drink with a daquiri feel. Made with .75 falernum as suggested, felt about right. Used Smith & Cross though which may have been a bit heavy.

Evergreen Swizzle

1 1⁄2 oz Gin, Edinburgh Gin
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
Instructions

Shake briefly with ice. Strain over crushed ice into Collins glass and swizzle. Top with fresh ice, serve with straw, garnish with rosemary sprig.

Notes

The simple syrup's there to counteract the effects of all the crushed ice. If serving up or with less ice, omit the simple. If lacking Edinburgh gin, substitute another gin with pine or other woodland botanicals.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Canon, Seattle, WA.
Source reference

http://www.smallscreennetwork.com/video/700/raising_the_bar_evergreen_s…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Pine
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Bayside

2 oz Gin
1⁄2 oz Luxardo Bitter
1⁄2 oz Lime cordial (homemade)
1 ds Grapefruit bitters
1 spg Mint
1 oz Tonic water
Instructions

Muddle, shake, double, strain, Collins, top.

Notes

Homemade lime cordial: peel and juice x number of limes, and then make a 1:1 syrup of sugar to lime juice, steeping the peels overnight and straining. More here: http://tmagazine.blogs.nytimes.com/2011/05/02/case-study-building-a-bet…

History

Riff on Gerald Murphy's Bailey cocktail.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
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Caribbean Christmas

1 1⁄2 oz Light rum
1 oz Calvados, Daron
1⁄2 oz Allspice Dram
3 ds Orange bitters, Bitter Truth Orange
1 twst Orange peel
Instructions

Stir and strain up into your glass
Add orange peel for garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Spring Flinger

1 oz Gin
3⁄4 oz Calvados, Daron
3⁄4 oz Cognac, Hine
1⁄2 oz Triple sec, Cointreau
1 rinse Mezcal, Del Maguey Vida
1 twst Lime peel
3 sli Cucumber
Instructions

Muddle cucumber slices (1/2")
Shake w/ gin, calvados, cognac, and cointreau.
Coat coup with mezcal making sure to cover every surface.
Double strain and using a channel knife make a lime twist over the drink to get the oils on the top of the drink.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Steve Rempuszewski
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Stone Pony

2 oz Apple brandy, Lairds
1⁄2 t Falernum
1⁄2 t Cinnamon syrup
1 rinse Herbal liqueur, Green Chartreuse
1 ds Bitters
1 ds Bitters, Dr Adam Elmegirab’s Aphrodite Bitters
1 twst Lemon peel (expressed and discarded)
Instructions

Combine and stir over cracked ice in mixing glass. Strain and pour into a chilled old fashioned glass. Express lemon peel and discard. Garnish with a cinnamon-dusted green apple slice.

Notes

Named for The Stone Pony, the classic Jersey rock venue where Bruce Springsteen & the E Street Band, among others, got their start. Proud to add to the tradition of Jersey-themed names for applejack cocktails.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • 3.5 stars, actually. A tad too sweet. Maybe make it a scant 1/2 teaspoon cinnamon syrup? Bump up the bitters?
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Port Light

1 1⁄2 oz Bourbon
1 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Grenadine
Instructions

Blend at high speed for five seconds with plenty of ice, pour unstrained into a tall glass. Alternatively, shake and pour into a double old fashioned glass. Garnish with a slapped mint sprig.

Notes

Unusual Tiki cocktail. Buffalo Trace works well here. Rye is not recommended for this one.

Yields Drink
Year
1961
Authenticity
Authentic recipe
Creator
Sandro Conti, the Kahiki, Colombus, Ohio, ca. 1961.
Source reference

Beachbum Berry's Grog Log by Jeff Berry & Annene Kaye, p. 66.

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Increase bourbon to 2 oz
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Craig E commented on 1/13/2017:

Smugglers Cove has this as egg white, 2 oz. bourbon, 1 oz. fresh lemon juice, 3/4 oz. honey syrup, 1/2 oz. passion fruit syrup.

Miss Deville commented on 5/27/2020:

I followed the ingredients but took the flip suggestion. Tinkered with the amounts a bit after the dry shake (added grenadine to equal passionfruit, added a bit more bourbon to take the edge off the lemon). Delicious.

sainsley commented on 7/04/2022:

Made as per Smuggler's Cove spec with added 1/4oz fassionola syrup. The hibiscus plays really nicely with the egg white. It is unusual, and I like it...

Saturn

1 1⁄4 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Falernum
1⁄4 oz Orgeat
Instructions

Blend with a cup of ice until smooth. Pour unstrained into a Pilsner glass or other tall glass.

Notes

I've found that a softer gin works well when shaking rather than blending. The orgeat can result in an unpleasantly musky nose in this drink if shaken; to avoid, omit the syrup or blend with lots of ice as in the original instructions.

History

Won 1967's IBA World Cocktail Championship

Yields Drink
Year
1967
Authenticity
Authentic recipe
Creator
J. "Popo" Galsini, 1967.
Source reference

Jeff Berry, Beachbum Berry's Taboo Table, p. 87.

Curator rating
Not yet rated
Average rating
4.5 stars
(32 ratings)
From other users
  • Prepared shaken and served up. Definitely sweet; I could see going light on passion fruit or amping up the lemon/gin amounts when doing it this way.
  • Light but delicious
  • Made per Smuggler's Cove recipe, with 3/4 oz lemon juice and shaken/strained cocktail rather than blended. Very tasty
  • Easy on the Orgeat
  • Tasty and easy going. I wondered if it would be too sweet and it might have been by a little. Might be worth trying to shave the passionfruit back and boost the lemon a touch. — ★★★★
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Pegu Club (Doug Winship)

3 oz Gin, Bombay Sapphire
1 oz Triple sec, Cointreau
1 oz Lime juice
2 ds Bitters, Angostura
1 t Egg white
1 sli Lime (as garnish)
Instructions

Shake, strain, up, garnish with a scored lime slice.

Notes

Variation on the iconic but difficult to balance Pegu Club. The egg white smooths out some of the rough edges of the gin and lime.

Yields Drink
Authenticity
Authentic recipe
Creator
Doug Winship
Source reference

http://www.killingtime.com/Pegu/about/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Ggigantic cocktail as described; halve everything. Egg white is nice but I prefer the proportions on the original.
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