Stick and Carrot

2 oz Gin, Leopold Brothers
3⁄4 oz Ginger liqueur, King's
1⁄2 oz Carrot juice
1⁄2 oz Lemon juice
4 ds Bitters, Angostura
Instructions

Shake all ingredients with ice, double strain into a chilled cocktail coupe.

Stick and Carrot
2012 The Venture Mixologist
Yields Drink
Authenticity
Your original creation
Source reference

http://theventuremixologist.blogspot.com/2012/03/hail-king.html

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Double-Barrel Cocktail

1⁄3 jig Sweet vermouth (Suggest Carpano Antica Formula)
1⁄3 jig Dry vermouth (Suggest Dolin)
1⁄3 jig Whiskey (Rye most likely was used in 1900)
2 ds Bitters, Angostura
2 ds Orange bitters (Suggest Regan's)
Instructions

Mixing-glass half-full fine ice, two dashes Angostura bitters, two dashes orange bitters, one- third jigger French vermouth, one-third jigger Italian vermouth, one-third jigger whiskey. Mix and strain into cocktail-glass.

Notes

One-third of a jigger is only 1 Tablespoon. Cocktails at the end of the 19th century were smaller than today's so instead of using 1/3 of a jigger one can use 1 ounce each of sweet vermouth, dry vermouth and whiskey and increase the bitters to 4 dashes each for a contemporary size cocktail (i.e., 3 ounce)

History

The original recipe does not identify the brand of vermouth or the type of whiskey. Based on the date of publication, rye whiskey was most likely used.

Yields Drink
Year
1900
Authenticity
Authentic recipe
Creator
George J. Kappeler
Source reference

"Modern American Drinks"
by George J Kappeler
Akron, Ohio: Saalfield Publishing Co., 1900

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Very good. I follwed the directions in comments to change to 1oz and 4 dashes. I might try 1oz rye and .75 each of the vermouth.
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The Pretender

1 oz Old Tom Gin, Ransom
1 oz Rye
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Crème de mure
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Lemon peel (Garnish)
Instructions

Stir, strain, chilled Old Fashioned with a large ice cube. Garnish with expressed lemon peel.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

http://shakestrainandsip.blogspot.com/#!/2012/07/old-tom-has-new-pair-o…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • More like a 3.5. Used Old Overholt and Massenez CDM
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British Buck

1 1⁄2 oz Old Tom Gin, Hayman's
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (Cucumber syrup)
3 ds Bitters, Fee Brothers Rhubarb
2 oz Ginger beer
Instructions

Shake without ginger beer, strain into an ice filled Collins glass. Top with ginger beer and garnish with a lime wedge or wheel.

Picture of British Buck
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Source reference

http://shakestrainandsip.blogspot.com/#!/2012/07/old-tom-has-new-pair-o…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Used grenadine and Peychaud's instead of other ingredients — ★★★★
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Shawn C commented on 7/04/2023:

Light and refreshing, I muddled 1 slice of cucumber since I don't keep cucumber simple syrup around. The rhubarb/cucumber/ginger make a great combination in these proportions. I used Fever Tree Ginger Beer which adds a slight peppery heat to the finish. (Note that the reference URL is long dead and seems to be Indonesian/Malay now. I didn't come a cross a replacement link with the Wayback machine.)

Dark Day

2 oz Rye
3⁄4 oz Grapefruit juice
1 t Wild hibiscus syrup
1 t Bitters, Angostura
1 t Amer Picon
Instructions

Shake, strain, chilled cocktail.

Notes

Since Amer Picon is nearly impossible to get in the states, any reputable substiute will do. I used Amer Boudreaux.

History

Wanted to create something in the veil of the Brown Derby or Blinker. Dark Day is a term used when there is no horse racing.

Picture of Dark Day
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Eden Terrace Fizz

1 1⁄2 oz English-style rum, Appleton V/X
1⁄2 oz Aperol
1⁄2 oz Sloe gin, Bitter Truth
1 oz Lemon juice
1⁄2 oz Simple syrup (1:1)
1 oz Soda water (to top)
Instructions

Shake all ingredients except soda water in a cocktail shaker, double strain into a highball over ice and top with soda. Garnish with an orange twist.

Notes

Use a lighter style Sloe Gin, Haymans being too heavy.

History

First made for a female customer that wanted something 'fruity' and refreshing, I was going to use white rum but the house pour ran out and I was too lazy to go get a new bottle, so I reached for Appletons. Tweaked for an Appletons competition with Appletons Rum being the dominant flavor and easily accessible ingredients in mind.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Egor Petrov, Corner Store Bar, Auckland City, New Zealand.
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Light and refreshing but still a serious drink — ★★★★★
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COVO

1 oz Grappa (Muscat 7 year old)
1 oz Campari
1 oz Lemon juice
1⁄2 oz Tart Apple Syrup
1⁄2 oz Egg white
Instructions

Add all ingredients to a shaker, shake with ice and double strain into a cocktail glass. Garnish with a Peychauds Bitters Swirl

Notes

To make Tart Apple Syrup.

Juice Granny Smith Apples, reduce by half over heat and mix with white sugar 1:1.

History

Made for Ivan, owner of 'Covo' Italian Restaurants in Auckland. Ivan came into Cartel on a quite Tuesday night and started off with a Negroni, then asked for something different but in the same style, after around 4 different cocktails, this is the one he concluded his night with.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
by Egor Petrov. Cartel Bar, Auckland City, New Zealand
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Twisted Tenderness

2 oz Mezcal
1 oz Bonal Gentiane Quina
1⁄2 oz Apricot liqueur
1⁄2 oz Hazelnut liqueur, Frangelico
Instructions

Stir, serve on the rocks.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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Biff Malibu commented on 10/21/2022:

Didn't have apricot liqueur, tried peche - not so good. Triple sec/orange worked pretty well, though.

Spruce Moose

2 oz Rye (or Canadian whisky)
1⁄4 oz Fernet Branca
4 oz Spruce Beer
1 ds Bitters, Boker's
1 wdg Lime (Optional)
Instructions

Build over ice in an old fashioned glass. Squeeze lime, if desired.

Notes

Rye's spiciness probably holds up better than the Canadian, but the latter works better for the name... The Spruce Beer I used (and the first one I've ever seen/heard of) is from Empire Bottling Works.

History

Found a bottle of Spruce Beer at the gourmet soda store, and upon tasting it, I immediately wanted to mix it with booze. Drawing inspiration from Zach's Dark Phoenix, this is what I came up with.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Blue Drop

2 oz Genever, Bols
3⁄4 oz Aromatized wine, Lillet
1 t Crème Yvette
1 t Absinthe, Pacifique
1 twst Lemon peel (Garnish)
Instructions

Stir, strain, chilled cocktail glass. Garnish.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, Wa
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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