Bitter Old Coot

1 1⁄4 oz Rye
3⁄4 oz Fernet Branca
3⁄4 oz Drambuie
3 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 cube Ice (Large)
Instructions

Place a large ice cube in an Old Fashioned glass. Add liquid ingredients and stir until well chilled.

Notes

Highly Recommended Option: Luxardo Maraschino Cherry

History

Per Imbibe article: "This cocktail is simpler than the adventurous concoctions that Justus Drugstore is known for. It started out as an end-of-night staff drink and the employees liked it so well that it made it onto the menu. Justus bartenders use housemade bitters but the Bitter Truth and Fee Brothers options make tasty substitutions."

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Authenticity
Authentic recipe
Creator
Derek Coffelt, Justus Drugstore, Smithville, MO
Source reference

2012 Jan/Feb issue of Imbibe - Bitter Old Coot, Page 46

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Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Tastes like Fernet Branca
  • prob sub 1 dash angostura, 1 dash orange bitters
  • Drinks w/ this much Fernet Branca tend to mostly take like Fernet Branca.
  • Similar to a sweet Manhattan but with a fairly strong licorice finish. I found it very enjoyable.
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Next time perhaps with a bit less Branca and some Bauer's Ostler.

Snowdrop

1 1⁄2 oz Gin
3⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
1⁄2 oz Lime juice
1 ds Grapefruit bitters, Bittermens Hopped Grapefruit
Instructions

Shake, strain, lowball, big cube

Notes

Vibrant fresh flavors, enough fir tip flavor to balance the Chartreuse.

History

Created for Thursday Drink Night: Spring. The Snowdrop plant is known for sprouting so early in the spring that it peeks through the snow pack.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Very good. May need a long shake if you find it too strong. — ★★★★
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  • Ms. Mary — Gin, Herbal liqueur, Agave syrup, Lemon juice, Rosemary
  • Cloister — Gin, Herbal liqueur, Grapefruit juice, Lemon juice, Simple syrup
  • Junior Ryan's Strega Sour — Gin, Strega, Bitters, Lemon juice, Honey syrup, Egg white
  • Green Ghost — Gin, Herbal liqueur, Lime juice

Mayan French Piccadilly

2 oz Gin, Tanqueray
1 oz Aromatized wine, Lillet Rouge
2 t Xtabentun
1⁄2 t Bitters, Angostura
1⁄2 t Peychaud's Bitters
1⁄4 t Orange bitters
Instructions

Shake with ice, strain into Old Fashioned glass with a cube of ice.

History

Inspired by the Piccadilly (gin, vermouth, anise, grenadine) but oh so much better. Surprisingly.

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

CocktailDB.com originally, but recipes for Piccadilly abound.

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Negroni d'Or

1 1⁄2 oz Gin
1⁄2 oz Gran Classico
1⁄2 oz Bianco Vermouth, Dolin
Instructions

Stir with ice and strain in to a cocktail glass.

YieldsDrink
Authenticity
Authentic recipe
Creator
Brian Mac Gregor, Jardiniere restaurant in San Francisco
Source reference

http://ohgo.sh/archive/gran-classico-bitters-review/

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Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • This is a nice drink! I've made w/ dif amounts of gin from .5 to 1.5 and all good. I've always made with dry vermouth, but will get some blanc to properly try.
  • Not sure why the classic negroni proportions are skewed to be so gin-heavy- I like much more with a full ounce of vermouth and gran classico
  • Perfectly balanced with Plymouth gin and Martini bianco — ★★★★★
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<br />A lovely drink, but even more so than one of my favorite cocktails, the traditional Negroni. Why so? The use of Gran Classico instead of Campari. Gran Classico gives a bitterness that is a hallmark of the Negroni, only less so. This is the cocktail of choice, I believe, for those who would like a less bitter Negroni-syle cocktail. But don't sell short the Dolin Blanco, which has a sweetness to it, but less than the sweet vermouth used in the traditional Negroni.

Consequently, the Negroni d'Or deserves a good gin, one wiith a nice bouquet. Tanqueray Ten, Beefeater 24, and Citadelle come to mind. Without the Campari and sweet vermouth, the gin is able to peek its head out a little more and make its presence known. This is truly a Negroni of gold!

The Lady Chesdin

2⁄3 oz Gin, Hendrick's (must be Hendrick's)
2 t Dry vermouth, Noilly Prat (or any French vermouth)
1⁄2 t Orange bitters, Regans' orange bitters
1⁄2 t Peychaud's Bitters
1⁄2 t Bitters, Angostura
1 ds Celery bitters, Bitter Truth Celery
2 cube Sugar cube
3 sli Cucumber
1 part Onion (Red, 1.5 cm square, single layer)
1 wdg Lime
1 part Cucumber (Spear)
Instructions

Heavily macerate three slices cucumber, two sugar cubes.

Gently macerate/muddle lime and onion in same container, add remaining ingredients.

Shake 15-20 seconds, pour over tumbler-full of ice, garnish with cucumber spear

History

Hot summer day, offensive golf course cart girl. The rest is cocktail history.

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
J.C. with a little D., 'Bar, One', Virginia
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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  • Two from L.A. — Cynar, Gin, Herbal liqueur, Orange bitters, Egg white, Orange peel
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The Powhatan

1 3⁄8 oz Rye (or Bourbon)
1⁄2 oz Ginger liqueur, King's Ginger (or Domaine de Canton)
1⁄4 oz Triple sec, Cointreau
1⁄2 t Bitters, Angostura
1⁄2 t Orange bitters, Regans' orange bitters
1⁄4 t Peychaud's Bitters
2 sli Ginger (or Jar well drained)
1 Maraschino cherry, Luxardo (minimal syrup)
1⁄2 sli Orange (open backwards, gently muddled)
Instructions

Macerate ginger and gently pop cherry with a dash of aromatic in Old Fashioned glass.

Mix liquid ingredients in shaker over fresh ice, gently swirl/modest shake, 15-20 seconds.

Strain over single large cube, one small or up.

Notes

Optional: One solitary drop of jalapeno essence (Va Winery - Peaks of Otter's Kiss the Devil is excellent for this)

History

Created for the occasion of a friend's PhD!

YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
J., 'Bar, One', Virginia
Source reference

Inspired by Manhattan and Old Fashioned

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Geno Smith — Bourbon, Ginger liqueur, Curaçao, Bitters, Orange peel
  • The EQ — Rye, Triple sec, Ginger liqueur, Fernet Branca
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  • Blueberry Patch — Rye, Ginger liqueur, Blueberry syrup
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Cleaned this up a bit - removed "fresh" from the ginger - we assume all fresh ingredients are fresh. I also removed the "Any Call Brand" from the Rye - we also assume you're using high quality ingredients and that if you think any Rye will work, other people will use whatever Rye they have on hand.

Thanks,

Zachary

Wakeup Juice

3⁄4 oz Gin
3⁄4 oz Pimm's No. 1 Cup
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1 ds Grapefruit bitters
Instructions

Shake well with ice and double-strain into chilled cocktail glass. Garnish with orange wedge.

YieldsDrink
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Too sweet. Scale back the Cointreau and it'll be better. — ★★★
Similar cocktails

I always scale back on simple syrup in my drinks and don't like sweet drinks, but cutting back on the triple sec like one person suggested left me wanting more sweet

Ran out of Pimms on the second iteration - subbed in Aperol. Worked like a champ!

Décolletage

1 1⁄2 oz Reposado Tequila
1 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Aperol
1⁄4 oz Fernet Branca
1 twst Orange peel
Instructions

Stir, strain over ice in old fashioned glass, orange peel garnish

YieldsDrink
Authenticity
Authentic recipe
Creator
Chris Hannah, French 75, New Orleans
Source reference

http://cocktailvirgin.blogspot.com/2012/03/decolletage.html

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Less dubonnet
  • A good new tequila drink for me. I used 1800 reposado, and as usual, I eased up on the Fernet Branca. Also upped the Dubonnet a tad.
  • Too much sweet vermouth.
  • A somewhat sweet cocktail, but one that can easily be imbibed from late afternoon on, It certainly makes for a great before dinner drink--but many bars don't have Aperol or Fernet Branca.
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  • Gallery Piece — Rye, Aromatized wine, Campari, Bitters
  • Jalisco en Partes Iguales — Reposado Tequila, Aromatized wine, Aperol, Salt, Lime
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Raspberry Punch

1 gal Green tea (Mariage Freres Iskandar (violet))
64 oz Pomegranate juice
6 Lemon (Large, Peeled - or 12 small)
48 oz Sugar (Divided)
24 oz Water (Hot)
24 oz Lemon juice (from Lemons above)
24 oz Raspberry syrup
1 oz Lactart (to correct acidity, to taste)
Instructions

Make an oleo-saccharum: Muddle 24 oz sugar (like Florida Crystals, something coarse) with lemon peels. Cover with plastic wrap and let sit some place warm for 1 hour. Dissolve sugar with hot water, add lemon juice, strain out peels. This can be made a week ahead and refrigerated. Make raspberry syrup: Mash raspberries. Take 12 oz of raspberries, 4 oz water, 24 oz sugar and bring to a boil. Reduce by half. Remove from heat and add 12 more ounces of raspberries. Let rest for 30 minutes and strain, pressing on raspberries to extract all the juice. When you're ready to serve: Add all ingredients to a 3 gallon punchbowl. Correct acidity with Lactart.

Notes

A fancy ice ring is nice here - you can use a silicone Bundt pan and freeze raspberries and mint leaves in the ring. A few tablespoons of raspberry eau de vie is nice in the raspberry syrup to add aroma. This punch can be made alcoholic by subbing out 32 oz of green tea and 16 oz of pomegranate juice for alcohol - Rye whiskey might be nice.

Raspberry Punch with decorative ice ring
©Zachary Pearson
YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Absinthe Suissesse (Stanley Clisby Arthur)

2 oz Absinthe
1 oz Dry vermouth
1 t Sugar
2 oz Sparkling water
1 Egg white
1⁄2 oz Crème de Menthe
Instructions

Dissolve sugar with sparkling water, add vermouth and absinthe. Add the egg white. (Dry shake first, please!) Fill the shaker with ice and shake vigorously. Strain into a champagne glass (coupe?) in which there is a cherry with creme de menthe poured over it.

Notes

Please note the difference between this and the other Absinthe Suissesse recipe. The creme de menthe really drives this drink.

YieldsDrink
Year
1937
Authenticity
Authentic recipe
Creator
Stanley Clisby Arthur
Source reference

"Famous New Orleans Drinks and How to Mix Em", Stanley Clisby Arthur

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Aggressively weird; I can see why this version has not gained popularity. Improved by some cream. — ★★
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