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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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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Average rating
4 stars
(5 ratings)
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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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It's rare that lime oils both taste good and are essential. This one is simple but really lovely!

The Perseverance Cocktail

2 oz Rye, Wild Turkey
1⁄2 oz Ramazzotti
1⁄2 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Sweet vermouth
2 ds Orange bitters, Regans' orange bitters
Instructions

Combine all ingredients over ice and stir. Strain over a large ice cube in a rocks glass.

Notes

Wild Turkey 101 gives nice spice that helps balance the bitterness of the Ramazzotti and sweetness of the Doubonnet. The orange bitters add a nice level of complexity. NOTE: Try filling balloons with water and freezing them to produce spheres/tear drops of ice...perfect for rocks glasses and very little dilution.

History

I'm currently in the middle of graduate school mid-term exams and was inspired by the history of the Boulevardier Cocktail; if the legacy of the classic American cocktail can survive Prohibition, I can survive these exams...and enjoy a tasty drink along the way!

YieldsDrink
Authenticity
Your original creation
Creator
egilmore
Source reference

http://www.imbibemagazine.com/The-Boulevardier-Cocktail

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4 stars
(4 ratings)
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Brandy Milk Punch

2 oz Brandy (or Bourbon)
2 T Simple syrup
3⁄4 t Vanilla extract
4 oz Half-and-half
1 ds Nutmeg (as garnish)
Instructions

Shake over ice, strain into a chilled Rocks glass, garnish.

YieldsDrink
Authenticity
Authentic recipe
Source reference

"Breakfast at Brennan's... and Dinner Too" (1994), pg 270

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Average rating
4 stars
(1 rating)
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Curated this. Rewrote this - it originally had more booze than dairy (2 oz brandy to 1.5 oz milk). I found a recipe from a Brennan's cookbook, and updated the drink to reflect what is probably a more traditional version of things. Thanks,  Zachary

Gold Coast Punch

8 oz Gold rum, Bacardi Gold (lani kai uses bacardi 8)
3 oz Pineapple juice
3 oz Lime juice
2 oz Simple syrup (1:1)
2 oz Simple syrup (allspice - see notes)
Instructions

Garnish: lime wheels, edible orchids and long straws (optional)

Notes

For the Allspice Syrup
Simmer one liter of simple syrup with 4 oz. of freshly ground allspice over medium heat for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth to remove loose spice into a clean glass jar. Keep refrigerated and use within one month.

YieldsDrink
Authenticity
Unknown
Creator
Lani Kai, NYC
Source reference

http://www.imbibemagazine.com/Gold-Coast-Punch-recipe

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Billy Dawson's Punch c.1863

4 Lemon (peeled)
8 oz Demerara sugar
6 oz Lemon juice
25 oz Dominican Rum (denizen rum)
2 oz Batavia Arrack
6 oz Stout, Guinness stout
20 oz Water (boiling)
1 ? Nutmeg (grated)
8 oz Cognac (VSOP)
Instructions

Muddle the peels of the lemons in a receptacle with raw sugar to create an oleo sacchrum. Add 8 oz boiling water and stir until dissolved
Add juice of lemons, Rum, and Cognac, Arrack, and Stout, stirring all along. Finish a la minute by adding 12 oz boiling water. Garnish by grating fresh nutmeg and placing thinly sliced lemon wheels on the surface

YieldsDrink
Authenticity
Altered recipe
Creator
David Wondrich
Source reference

Adapted from: Punch: The Dangers and Delights of the Flowing Bowl

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Pacquiao's Punch

33 4⁄5 oz Spiced Rum, Sailor Jerry
11 3⁄10 oz Pineapple juice
11 3⁄10 oz Lemon juice
11 3⁄10 oz Ginger liqueur, Domaine de Canton
5 7⁄12 oz Demerara syrup
1⁄2 oz Bitters (Smeby's Buddah's Hand Lemon and Kaffir Lime)
1⁄2 oz Lemon bitters, Bitter Truth
Instructions

Add everything to a large punchbowl, float decorative block ice.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Enzo Lim, Painkiller, NYC
Source reference

https://thedizzyfizz.wordpress.com/tag/dave-wondrich/

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Not yet rated
Average rating
4 stars
(2 ratings)
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Expatriate

1 1⁄2 oz Aromatized wine, Cocchi Americano
1 oz Apple brandy, Lairds Bonded
1⁄2 oz Sherry, Lustau Dry Amontillado
2 ds Bitters, Bitter Truth Celery
1 twst Orange peel
YieldsDrink
Authenticity
Unknown
Creator
Ciaran Wiese
Source reference

http://www.tastingtable.com/multipart_element/national/772

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Not yet rated
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4 stars
(5 ratings)
From other users
  • 1 1/2 laird's 1 cocchi — ★★★★
  • 3.5.
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jensck commented on 8/14/2016:

Good. Benefits from more dilution than I would have guessed, given the relatively low ABV.

Irish Coffee (Applejack)

2 t Sugar (demerara)
1 oz Apple brandy
7 oz Coffee
3 oz Cream
1 cube Sugar cube
1 pn Cinnamon
1 twst Orange peel
Instructions

Preheat the mug, add the sugar and the brandy.

Fill the mug with coffee, leaving room for cream. Give it a quick stir and make sure the sugar is dissolved.

Pour cream into a shaker with ice and a sugar cube and shake. Using a spoon, layer it on top.

Garnish with grated cinnamon and an expressed orange peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Troy Sidle variation from the WaPo
Source reference

http://online.wsj.com/article/SB100014240529702035136045771447618723813…

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