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
(19 ratings)
From other users
  • Made two versions--one with Dolin Blanc and the drier "extra bitter" CioCiaro standing in for Picon (with a couple of dashes of Regan's orange bitters), and one with Noilly Prat Original Dry and the sweeter, orangey-er original CioCiaro. I enjoyed both, and maybe prefer the second, but they were both very good. Fred Yarm specifies a lemon peel garnish that's not mentioned in the Kindred recipe--I think it's a must.
  • 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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Woody Sour

1 1⁄2 oz Bourbon, Woodford Reserve
3⁄4 oz Rye, Michter's
3⁄4 oz Lemon juice
1⁄4 oz Demerara syrup
1⁄4 oz Allspice Dram, St. Elizabeth
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Shake ingredients. Serve on rocks with lemon peel.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Went with 0.25 oz cinnamon syrup replacing demerara syrup.
  • Feels busy and a little unbalanced. [ Used Angostura. ]
  • Made with my lime bitters and dash of grd allspice. Nice and sour-would be a good sunmer drink
  • Easy going.
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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

Curator rating
Not yet rated
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

Curator rating
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.

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