Fourth Degree

2 oz Gin, Plymouth
1 oz Sweet vermouth, Noilly Prat
1 ds Absinthe
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, lemon twist garnish.

Notes

The OP had 2 dashes of orange bitters instead of the absinthe, no lemon twist, an ice ball and olives (see picture). The Savoy calls for 1/3 ea gin, French and Italian vermouth and 4 dashes of absinthe.

Picture of Fourth Degree
2011 Kindred Cocktails
Yields Drink
Year
1922
Authenticity
Authentic recipe
Creator
Robert Vermeire
Source reference

David Wondrich, "Imbibe!", pg 246 cites Albert Stevens Crockett's "Old Waldorf Bar Days" (1931)

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Used a different recipe * 3/4 oz Gin * 3/4 oz sweet vermouth * 3/4 oz dry vermouth * 1tsp of absinthe It was okay, nice finish, but the taste seemed a little conflicted and unbalanced.
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Craig E commented on 3/27/2015:

Savoy and other sources call for a mix of sweet and dry vermouths in their Fourth Degrees, and in much more vermouth-heavy proportions than these.

Bulwer-Lytton

2 oz Gin, Beefeater (Earl Grey-infused)
3 oz Ginger beer
2 ds Lavender bitters
1 wdg Lime
1 wdg Bergamot orange (if available)
Instructions

Build in a highball over ice. Squeeze the lime wedge and drop it in. Give a quick stir and serve. Earl Grey Gin: steep a bag of Earl Grey tea in one cup of gin until infused to your taste, then strain. Note: blanching tea before infusing it removes many of the harsh tannins.

Notes

Named for Victorian novelist Edward Bulter-Lytton, author of the phrase "It was a dark and stormy night" and namesake of a contest for worst opening line. A British take on the Dark 'n' Stormy. Also good with spruce beer subbing for ginger beer.

Bulwer-Lytton with mix of gins
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
  • Surprisingly floral and (unsurprisingly) citrus-y, with an almost jasmine tea character. The flavors blend together in a lovely way. Experiment with Earl Grey gin in other recipes
Similar cocktails
  • 10 Penny Mule — Gin, Ginger liqueur, Ginger beer, Lemon juice, Mint, Lemon
  • Florodora — Gin, Chambord, Ginger beer, Lime juice
  • Ginger Snap — Old Tom Gin, Ginger beer, Lime juice, Mint

Too Soon?

1 oz Gin, Beefeater
1 oz Cynar
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
2 wdg Orange
Instructions

Shake hard with ice and double strain into a cocktail glass.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Sam Ross, Milk & Honey, 2011.
Source reference

http://cocktailvirgin.blogspot.com/2012/03/too-soon.html?m=1

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Recommended by Steve the Bartender
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Bob Stinson

12 oz Beer, Pabst Blue Ribbon (ice cold)
1 oz Bourbon, Wild Turkey 101
1⁄4 oz Bitters, Angostura (6-8 dashes)
Instructions

Pour the ice cold beer into a mason jar along with the whiskey and bitters. Stir gently. Drink.

Notes

Bob Stinson was the founding guitarist of The Replacements, the rowdiest, drunkest bar band of its time, until he was kicked out for excessive boozing. Here's a better, bittered boilermaker worthy of the man. Pour yourself one of these, throw on "Bastards of Young," kick back, ponder how much you would have to drink to get kicked out of The Replacements, toast Bob's memory, take a sip, enjoy.

History

I'm proud to be the first person on Kindred Cocktails to specify brand PBR.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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El Puente

1 1⁄2 oz Blanco tequila
3⁄4 oz Grapefruit juice
1⁄2 oz Bianco Vermouth, Martini & Rossi
1⁄2 oz Elderflower liqueur, St. Germain
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain to mezcal rinsed coupe, garnish.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Jim Meehan
Source reference

PDT Cocktail book, page 117

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
Similar cocktails
  • South Seas Zombie — Light rum, Overproof rum, Sweet vermouth, Dark rum, Orange Curaçao, Falernum, Bitters, Pineapple juice, Orange juice, Lemon juice
  • Bella Rosa — Blanco tequila, Elderflower liqueur, Aromatized wine, Lime juice, Pomegranate juice, Egg white
  • Necromancer (Vince Bright) — Rhum Agricole, Aromatized wine, Falernum, Absinthe, Grapefruit juice
  • Tiki or Not Tiki — Rum, Aromatized wine, Bitters, Lime juice, Elderflower cordial, Grapefruit juice, Orange juice, Agave syrup
  • Laurel's Canyon — Rum, Campari, Orange liqueur, Sweet vermouth, Orange bitters, Lemon juice
FrogPrincesse commented on 8/30/2013:

This is a wonderful cocktail but it calls for white vermouth, not red.

East Village Athletic Club
Cocktail

1 1⁄2 oz Blanco tequila, Siembra Azul Blanco
3⁄4 oz Lemon juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Orange liqueur, Grand Marnier
Instructions

Shake, strain, up

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jim, John, Don
Source reference

PDT Cocktail Book, pg. 112

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Herbal forward, nicely balanced. Might try with gin.
  • Facebook suggested 3/4 oz of each
  • Go a bit skosh on the lemon juice.
  • Tried with the original specs of .5 quart grand marnier. A touch sweet.
  • 123 Blanco Tequila — ★★★★★
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  • Old Sao Paolo — Cachaça, Elisir M. P. Roux, Bitters, Kumquat, Lime, Simple syrup, Orange peel
  • Existential Hero — Blanco tequila, Light rum, Orange liqueur, Becherovka, Amaretto, Lime juice
  • More Supreme — Rhum Agricole, Campari, Lime juice, Cane syrup, Black pepper
Zachary Pearson commented on 3/16/2013:

Curated slightly - changed .5 quarts of Grand Marnier to .5 oz to reflect the proportions of the cited recipe. Added page number attribution.

DrunkLab commented on 3/16/2013:

Though if anyone would like to try it with half a quart, by all means.

Zachary Pearson commented on 3/16/2013:

Dan, I think he's wanting you to make this with 1/2 quart of Grand Marnier...

bkemp1984 commented on 5/18/2023:

I like it but I agree 3/4 of lemon to 1/2 of the others is a bit strong. I'd probably dial back the lemon before increasing the others.

EDIT: Tried again with lemon juice between 1/2 and 3/4 oz, still wasn't my favorite. Added a little less than 1/4 oz each of Chartreuse and orange liqueur and it was better.

Cloister

1 1⁄2 oz Gin, Tanqueray
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Grapefruit juice
1⁄4 oz Lemon juice
1⁄4 oz Simple syrup
Instructions

Shake, strain into a chilled coupe. Garnish with a grapefruit twist

Yields Drink
Year
1971
Authenticity
Unknown
Creator
Thomas Mario
Source reference

PDT Cocktail book

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Classic
  • Big Last Word fans. And we had half-juiced grapefruit we wanted to use. Maybe particularly nice for folks that find Green Chartreuse strong. — ★★★★★
  • Superb and balanced.
  • Good with honey syrup, next time try lavender syrup
  • Used Genepy instead of Chartreuse. Delicious and a beauty to look at too.
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  • Green Cloister — Gin, Herbal liqueur, Grapefruit juice, Lemon juice, Simple syrup
  • Irma La Douce — Gin, Herbal liqueur, Lemon juice, Grapefruit juice, Simple syrup, Cucumber
  • Ms. Mary — Gin, Herbal liqueur, Agave syrup, Lemon juice, Rosemary
  • The Departure — Gin, Herbal liqueur, Lime juice, Simple syrup, Orange flower water
  • Daisy Mae — Gin, Herbal liqueur, Lime juice, Simple syrup, Mint

Death Is Not The End

1 oz Herbal liqueur, Green Chartreuse
1 oz Fernet Branca
3⁄4 oz Lime juice
3⁄4 oz Pineapple syrup
1 pn Salt
Instructions

Shake, strain, up.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Made with fernet vallet.
  • I used watermelon syrup instead of pineapple syrup. Quite delicious! I used smoked salt for the salt.
  • This is a nice sour.
  • Definitely interesting! The salt is important; don't be timid with the pinch. — ★★★★
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  • Industry Sour — Fernet Branca, Herbal liqueur, Lime juice, Simple syrup
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  • Fernetaboutit — Fernet Branca, Herbal liqueur, Maraschino Liqueur, Lime juice
Bevx commented on 3/16/2013:

Don't let the unappealing color dissuade you. This drink may look like murky pond water, but it tastes fantastic!

DrunkLab commented on 3/16/2013:

Glad you enjoyed it! Yes, it's a shame about the color; it's probably best to serve it in a mug or some other opaque container to keep it appetizing. (Maybe Tiki bars are onto something.)

mahastew commented on 3/16/2013:

Pretty good. I can't help but compare it to the Industry Sour and Fernetaboutit, which I feel both work better because of the lime juice. Maybe this one could use some acid, too.

DrunkLab commented on 3/16/2013:

Still haven't tried the Industry Sour, might give that one a go tonight. Curious about how well Chartreuse and Fernet play together without the pineapple juice to smooth things over.

Canephoros commented on 10/12/2015:

Based on the recipe, I made one of these with Liber's Pineapple Gum Syrup, rather than the pineapple juice discussed in several of the comments.  I thought I was a very nice after-dinner drink, with the Fernet herbals winning out over the Chartreuse.

applejack commented on 10/05/2017:

Little late to the party on this one, but I'm guessing the recipe has been updated, since the comments reference a lack of lime juice--now listed at 3/4oz--and using pineapple juice instead of the now listed pineapple syrup.  Made too much of a caramelized sous vide pineapple syrup recently (juiced caramelized pineapple chunks, and cooked that with equal parts demerara sugar and the pineapple rinds for 2 hours at 135 degrees) and was searching for recipes to use it up.  Made this for myself and 3 other jaded bartenders, and we all loved it.  Very balanced given the ingredients list, with both the Fernet menthol, minty goodness and Green Chartreuse herbal elements peaking through but not dominating.  5 stars.

Roasty Toasty

2 oz Pisco, Cesar Italia
1 oz Lime juice
2 t Sugar (8 grams)
1⁄2 oz Walnut oil (roasted)
1 Egg white
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Preshake all but bitters, shake again with ice, strain. Garnish the foam with a few dashes of the bitters.

Notes

Stephen suggests adding a spoonful of kirsch for extra contrast. A light rum or unaged/lightly aged brandy may be substituted for the pisco.

History

Featured in Kevin Liu's Craft Cocktails at Home, 2013.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, Pomodoro, Brookline, MA.
Source reference

http://forums.egullet.org/topic/57651-drinks/?p=1877781

Curator rating
Not yet rated
Average rating
Not yet rated
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  • St. John's Santa Fe — Blanco tequila, Añejo tequila, Lime juice, Agave syrup, Cucumber, Cilantro, Green Tabasco
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Oliveto

2 oz Gin
1 oz Lemon juice
2 t Invert syrup (2:1)
2 t Licor 43
1⁄2 oz Olive oil (California Olive Ranch sustainable extra virgin)
1 Egg white
Instructions

Preshake, shake again with ice, strain.

Notes

Simple syrup can be substituted for the invert syrup. Invert syrup is made with fructose and glucose rather than sucrose.

History

Featured in Kevin Liu's book Craft Cocktails at Home (2013).

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Pip Hanson, Marvel Bar, Minneapolis, MN.
Source reference

http://forums.egullet.org/topic/57651-drinks/page-62#entry1830995

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Sugges ¼ ounce rich simple syrup (2:1)and ¼ ounce Licor 43. I appreciate this cocktail more than I enjoy it. Good but not great to drink in ny opinion.
  • Luscious. Not nearly as weird as you suspect. — ★★★★
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eggs_again commented on 5/26/2016:

Velvety smooth, a big hit among guests. 1/2 an egg white is enough (and this makes it easier if you're mixing two at once).

The result is quite a few ounces so use a larger coupe/cocktail glass or pour a splash for yourself. You definitely don't want to risk any overflow as the olive oil makes everything slippery and sticks around.

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