Thai Basil Bliss

5 oz Thai Basil (leaves)
4 cube Pineapple (inch-wide cubes)
1 T Simple syrup
2 oz Blanco tequila
1 1⁄2 T Lime juice
1 spl Soda water
Instructions

In a cocktail shaker, crush 4 basil leaves and the pineapple to a pulp with a muddler or wooden spoon. Fill shaker about halfway with ice and add simple syrup, tequila and lime juice. Shake well and strain into a cocktail glass. Top with a splash of soda and float last basil leaf on surface.

History

Published: June 23, 2009
Adapted from "Mix Shake Stir"€ (Little, Brown, 2009)

YieldsDrink
Authenticity
Unknown
Source reference

http://www.nytimes.com/2009/06/24/dining/245grex.html

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  • thai
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Swords Up

1 1⁄2 oz Pisco (Alto Del Carmen)
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Campari
1⁄4 oz Elderflower liqueur, St. Germain (Fat 1/4 oz)
2 ds Bitters, Bitter Truth Grapefruit
Instructions

Stir. Up. Lemon twist.

History

A spin on The Lucien Gaudin Cocktail.

YieldsDrink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Made it with Campari (prettier) and with Gran Classico (tastier).
  • Lillet Blanc replaced with Chardonnay/Simple, and Pisco with Caçhaca..
  • Good but nothing special.
  • Try
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All Good Things

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Añejo rum, Flor de Caña 7
1 1⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Fernet Branca
4 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Stir all ingredients over ice; strain into chilled coupe; garnish with orange twist.

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Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(32 ratings)
From other users
  • The flavors all melded together very nicely
  • Made w/ Appleton and Dolin Rouge. Strong and lovely. Unpeeled pear, some floral flavors. The recipe looked a little “kitchen sink”, but this has a distinct and balanced character.
  • Substituted suze for the yellow chartreuse.
  • Light on Fernet. Strong drink
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  • McClellan's Curse — Rye, Sweet vermouth, Absinthe, Bitters, Allspice Dram
  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
  • Floridita Special — Rye, Sweet vermouth, Amer Picon, Triple sec, Bitters, Sugar
  • Greenpoint — Rye, Sweet vermouth, Herbal liqueur, Bitters

A great drink, but one that is heafty in taste; after all, look at the ingredients--rye whiskey (100 proof), anejo tequila (80 proof), and yellow chartreuese (80 proof). The other ingredients add their own distinctive tastes, even though only a small amount is used (except for the sweet vermouth). Fortunately, all of these ingredients blend together well. But for me, the lynch pin of this cocktail was the orange twist (I used a fair amount); its taste overcame much of the bitterness that would have been there without orange twist. I believe All Good Things makes one of those excellent before dinner cocktails.

Meat & Veg

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Cynar
1 wdg Lemon
Instructions

A small wedge of lemon squeezed over and dropped in.

YieldsDrink
Authenticity
Your original creation
Creator
haresfur
Source reference

http://egullet.org/p1835529

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2.5 stars
(3 ratings)
From other users
  • Simple. Boozy. Great. I stirred and strained.
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Ginger Envelope

1 1⁄2 oz Brandy
1 1⁄2 oz Ginger Wine, Stones
1⁄2 oz Lemon juice
Instructions

Shake and strain

Notes

You could try Canton instead of Ginger Wine.

YieldsDrink
Authenticity
Your original creation
Creator
haresfur
Source reference

http://egullet.org/p1753977

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Not yet rated
Average rating
5 stars
(1 rating)
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Stone's Special Reserve Ginger Wine is better than the cheap stuff.

Sister Mary

1 oz Blanco tequila
1 oz Elderflower liqueur, St. Germain
1⁄4 oz Aperol
3⁄4 oz Grapefruit juice
Instructions

Shake with ice and strain into a cocktail coupe.

YieldsDrink
Authenticity
Authentic recipe
Creator
Brick & Mortar, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2012/03/sister-mary.html

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4 stars
(9 ratings)
From other users
  • I halved the St-G and subbed Campari for the Aperol. Very nice this way, good balance of sweet, sour, and bitter, with great interplay of tequila and grapefruit flavors.
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  • Brain Damage — Overproof rum, Amaro Lucano, Pineapple juice, Grapefruit juice, Iced Coffee, Honey syrup, Kosher Salt, Grapefruit peel, Pineapple
  • Colchique — Pisco, Elderflower liqueur, Orange juice, Grapefruit juice, Lemon juice, Orange flower water
  • Sunburn City — Pisco, Grapefruit liqueur, Orange bitters, Pomegranate juice, Prickly pear liqueur, Orange flower water
  • Rail-babbler — Jamaican rum, Orange liqueur, Campari, Pineapple juice, Lime juice
  • The Barrelman — Barbados Rum, Navy strength rum, Grapefruit juice, Passion fruit syrup, Lime juice, Donn's Spices #2

Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher. 

Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher. 

Ali-Frazier

1 1⁄2 oz Rye, Sazerac
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Fernet Branca
1⁄2 oz Lemon juice
Instructions

Shake with ice, strain.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
The "definitely a real person" Fred Yarm
Source reference

http://cocktailvirgin.blogspot.com/2012/02/ali-frazier.html

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Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Fernet and citrus work well. Good use of Cointreau.
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yarm commented on 6/15/2020:

I like the quotes in "Frederic"...

Delicious Sour

1 1⁄2 oz Apple brandy
1 1⁄2 oz Peach liqueur
1⁄2 oz Lime juice
1 t Sugar (rounded)
1 Egg white
1⁄2 oz Soda water
Instructions

Dry shake, shake, strain.

YieldsDrink
Year
1892
Authenticity
Authentic recipe
Creator
"The Only" William Schmidt
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1892-The-flowing-bowl-when-a…

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4.5 stars
(2 ratings)
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  • Made with peche de vigne. A wonderful summer libation!
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No similar cocktails found.

OK, I'm in the process of fixing this drink - it's a classic, but the link was dead. Updated link to original 1892 source. So about this - the text is the juice of a lime, a spoon of sugar, a squirt of seltzer, then 1/2 applejack and 1/2 peach brandy and an egg white. Shaken and served in a goblet. Before the mid 70's, applejack wasn't GNS + apple brandy but Lairds has fixed that now with a straight version. I'm guessing the peach brandy wasn't aged. I'm ok with a 19th century lime being 1/2 oz. If I had to guess, the volumes of the spirits should be 1.5 oz which would make this 5 ounces pre-shake and 6 1/4 post which I'm guessing would fill a "goblet". Does anyone have thoughts about the rationale? Thanks,  Zachary

I'm drinking one of these - .5 lime and a fat teaspoon of white sugar, .5 club soda, 1 egg white, 1.5 ea peach brandy (unaged) and Laird's Bonded. I'm going to set the recipe as this because it is kind of delicious. I suppose it's a sour by 19th century standards, as the .5 lime is more for aroma than much else. It's a shame that peach brandy is hard to find and expensive when you do. For posterity, the former recipe was 2 oz of the brandies, 1 oz lime, 1 bsp sugar, 1 egg white and 2 oz soda. Thanks,  Zachary

Greco Italian Piccadilly

2 oz Gin
1 oz Sweet vermouth
2 t Ouzo
2 ds Bitters
Instructions

Shake over ice, strain in the glass of your choice

History

I altered the Piccadilly to the Mayan French recently and this was a natural curiosity and convenient backstop as the Lillet is near empty.

YieldsDrink
Year
2012
Authenticity
Altered recipe
Creator
J., 'Bar, One', Virginia
Source reference

Original Piccadilly found on cocktaildb.com but recipes for Piccadilly abound.

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Not yet rated
Average rating
4 stars
(5 ratings)
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  • Harry's Cocktail — Gin, Sweet vermouth, Absinthe, Mint
  • Fourth Degree — Gin, Sweet vermouth, Absinthe, Lemon peel
  • The Bonal Cabal — Gin, Bonal Gentiane Quina, Hum, Orange peel
  • Sage Widow — Gin, Pear eau de vie, Bénédictine, Bitters, Orange bitters, Tea syrup
  • Eagle — Gin, Absinthe, Dry vermouth, Orange bitters, Bitters, Olive, Simple syrup

Really liked this. Made with Ango, Vermut Lustau (so maybe technically a Greco Spanish Piccadilly?), Tanqueray 10 and halved the Ouzo to taste. A complex, cold, strong gin cocktail.

Stormy Bright

1 oz Jamaican rum, Smith & Cross
1 oz Ginger liqueur (Homemade)
1⁄2 oz Lime juice
1⁄4 oz Simple syrup
8 dr Bitters (50/50 blend of Ango and Allspice Dram)
2 oz Soda water (Or to taste)
Instructions

Shake. Strain to rocksglass over fresh ice. Top with soda. Garnish with lime spiral and be sure to express some of the oils over the top of the glass.

Notes

The Spiced Bitters is a 50/50 blend of Ango and Allspice Dram, and is taken from a recipe featured at Metrovino, Portland.

History

Was playing around with the homemade ginger liqueur and this drink was the result.

YieldsDrink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Mojito — Light rum, Club soda, Simple syrup, Lime, Mint
  • Studio One — Light rum, Bitters, Soda water, Tonic water syrup, Demerara syrup, Lime
  • Pimmsanity — Pimm's No. 1 Cup, Curaçao, Maraschino Liqueur, Bourbon, Peychaud's Bitters, Soda water, Lime juice, Lemon juice, Ginger syrup, Cinnamon syrup
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It's rare that lime oils both taste good and are essential. This one is simple but really lovely!

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