Pieces of Eight

1 1⁄2 oz Puerto Rican Rum (white)
1 1⁄2 oz Lemon juice
1 1⁄2 oz Passion fruit syrup
1⁄2 oz Lime juice
4 oz Crushed ice
Instructions

Blend everything and pour unstrained into a tall glass and top with more crushed ice.

Notes

I think subbing Flor de Cana (or Havana Club) white might be nice here. The passionfruit syrup can be made by defrosting frozen passionfruit puree and mixing it with an equal part of simple syrup.

History

From the Pieces of Eight restaurant in Marina del Rey, California

Yields Drink
Year
1962
Authenticity
Authentic recipe
Creator
Pieces of Eight Restaurant
Source reference

Beachbum Berry Remixed, pg. 79

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Nice and tangy!
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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

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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.

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