Cotton Sox

3⁄4 oz Gin
3⁄4 oz Pimm's No. 1 Cup
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1 ? Tonic water, Fever Tree
Instructions

Place the first four ingredients in an ice-filled highball glass. Fill with tonic. Lime wheel garnish.

Picture of Cotton Sox
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • I did a riff called Cotton Sexy replacing the chartreuse with cynar. Very good.
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hypoxicboy commented on 5/20/2013:

Just tried this - love it! Definitely want to be sipping on this on the balcony this summer. :)

jdribo commented on 7/30/2013:

Made this one with Jack Rudy tonic. Very nice. Next time I'm going to make it by shaking the citrus and liquors with some big rocks before straining into highballs and adding the tonic. Great drink!

Adair Hook

1 1⁄2 oz Gin
3⁄4 oz Sweet vermouth
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur
1 ds Orange bitters
Instructions

Stir and strain into a chilled cocktail glass.

Picture of Adair Hook
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
4 stars
Average rating
4 stars
(50 ratings)
From other users
  • Strong - tastes minty?
  • Interesting
  • Good. Definitely gin and cynar tho. Subbed half dry and sweet, which seemed to work well. Was 4, I downed this to 3. I'd say maybe a 3.5.
  • Great drink, used Roku Gin and came out well.
  • Yum
  • Made with plymouth navy strength, carpano, and just to mix it up angostura orange because I usually forget that i have a bottle of it,
  • Split sweet vermouth with cochi americano, used slightly less luxardo, and substituted cherry for orange bitter. Truly a well rounded cocktail with upfront herbal flavors and lingering vanilla, carmel, etc. Used old Tom gin. — ★★★★★
  • Good, and worth making again. Used punt e mes and shook given notes from others about sweetness. The punt e mes really dominated, maybe chill less or try a different vermouth. Still good though!
  • Used 2 oz Beefeater gin, 0.75 oz Dolin sweet vermouth, skinny 0.50 oz Cynar, 0.25 oz Maraschino, and 1 ds Fee Bros gin barrel-aged orange bitters. Flavorful and quite drinkable. Highly recommended for gin lovers. Rate 4.5
  • Herbaceous, slightly bitter, a very nice drink. There is a dark side to this drink, the where the Cynar and marachino meet, an explained story. Must try with Punt e Mes, might make the story a little more interesting.
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Dan commented on 11/07/2012:

I expected to really like this, but found it too sweet. I think the Maraschino tips it over the edge, even thought the ratios are quite a bit dryer than a 1:1:1 Negroni. I added 1/2 oz of dry vermouth and found that it transformed the drink, both drying it out and adding a bit more wine accents. I did use Carpano Antica, so perhaps the vanilla notes enhanced the sweetness. I'd use Punt e Mes next time.

mahastew commented on 11/07/2012:

I used Cocchi, which is pretty sweet, but didn't have a problem with over-sweetness. I have sort of a sweet tooth, though, and can happily tolerate quite a bit of sweet.

cynannp commented on 3/08/2013:

I just made this and really enjoyed it! It did not find it too sweet and I used Carpano. Lovely cocktail!

DrunkLab commented on 3/16/2013:

I made this last night with Beefeater, Punt e Mes, Regan's, and an added orange twist (expressed and discarded). Very good. Very well integrated, though you can certainly pick out what all the ingredients are doing. They made themselves known at different points: gin and sweet vermouth up front, Maraschino mid-palate, bitterness from the Cynar and Punt on the swallow. As the drink warmed, the savory and tobacco notes of the Cynar asserted themselves more and it became easier to tell it apart from the vermouth. I regret using Punt e Mes, as I think it crowded out the other modifiers to an extent, and possibly would have dominated the cocktail if I hadn't used such an assertive gin. I'd like to try it with a more conventional sweet vermouth, perhaps split equal parts with the Punt e Mes, and see how that works. Alas, the only other sweet vermouth I have on hand is an ancient, flat bottle of Stock I use for cooking. I definitely didn't find it too sweet the way I made it, at any rate.

This afternoon I made it again with Farmer's gin, thinking I'd cut the Punt e Mes with Dolin blanc and see how that went, when I got the weird idea of cutting the PeM with an equal amount (3/8 oz) of Cherry Heering. (Possibly I was thinking of the Black Lodge, which I also made last night.) I'm sipping the results now, and I've got to say, I'm a fan. It's probably a different cocktail at this point and deserving of another name (I'll try to think of something), but it's worth a shot if that combination sounds intriguing to you.

Dan commented on 3/20/2013:

Make this again tonight, splitting the sweet vermouth between dry and Punt e Mes. Also increased the gin to 2 oz, although if I had had something like Juniperio, this might not have been necessary. (The gin was buried before I added the extra gin.) This is a lovely drink as modified. I also might skip the orange bitters next time. Orange is such a common flavor that the drink is a bit more unusual without it.

DrunkLab commented on 3/21/2013:

Let the record show that I tried it, and enjoyed it, as written, before going off on my own weird direction.

wthrift commented on 6/09/2016:

Excellent as written using antica formula.

mahastew commented on 6/11/2016:

Just revisited this one using Bluecoat, Cocchi di Torino, and Cynar 70. Mixed it once as posted and it was very nice: the C70 intensified the bitterness and ABV and in so doing balanced nicely against the hefty maraschino. Mixed it again with 2 oz gin and reduced the maraschino to 1 tsp. Better? Maybe. YOU make the call. Glad you dug it, wthrift. 

lesliec commented on 7/05/2016:

Just made this again with some barrel-aged navy-strength gin of my own devising. Only trouble is, I'd already ranked it a 5 on a previous tasting!

Midnight Oil

2 oz Bermuda rum, Gosling's Black Seal
1⁄2 oz Tea (Chai, Cold)
2 t Molasses (Syrup)
3 ? Black Cardamom
2 ds Ginger Bitters, Master of Malt
Instructions

Muddle the black cardamom in a mixing glass, before adding the remaining ingredients and ice. Shake hard for a few seconds, then strain over ice into an old-fashioned glass. Garnish optional.

Notes

To make the syrup, add molasses to boiling water at a ratio of 2:1. Stir until dissolved, allow to cool and bottle.

For the cold tea, steep 1 tbsp chai tea leaves to about 150ml boiling water for 3 minutes. Leave to cool.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Joseph Cassidy
Curator rating
Not yet rated
Average rating
Not yet rated
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Treaty of Cambrai

7⁄8 oz Cognac, Martell
7⁄8 oz Chocolate spirit, Mozart
2⁄3 oz Orange liqueur, Grand Marnier
1 t Balsamic Vinegar (Reduction)
Instructions

Add the ingredients to an ice-filled mixing glass and stir well. Strain into a small coupe, thin sherry glass or delicate absinthe glass. Garnish with a dried orange wheel.

Notes

For the balsamic reduction, add the vinegar to a pan and put on a high heat. Whisk regularly until it thickens.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Joseph Cassidy
Curator rating
Not yet rated
Average rating
Not yet rated
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The Lorraine Sour

1 2⁄3 oz Mirabelle eau-de-vie, Miclo
7⁄8 oz Lemon juice
1⁄2 oz Earl Grey Tea Syrup (see notes)
1 t Orgeat
4 lf Tarragon (one as garnish)
1 ? Egg white
Instructions

Dry shake or whisk the egg white until emulsified, before adding the remaining ingredients and filling the shaker with ice. Cap, give it a brief but hard shake before double straining into a chilled coupette. Garnish with a trimmed spring of fresh tarragon.

Notes

Earl Grey Tea Syrup:
Steep 1 tbsp loose Earl Grey tea leaves in 150ml boiling water for 3 minutes. Strain out the leaves and heat the liquid with an equal amount of white caster sugar until dissolved. Allow to cool, bottle and store in a fridge for up to two weeks.

Picture of The Lorraine Sour
19.07.2012; Joseph Cassidy
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Joseph Cassidy
Curator rating
Not yet rated
Average rating
Not yet rated
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Thirty Notes

2 oz Demerara Rum, El Dorado 12
7⁄12 oz Lemon juice
6 dr Orange bitters, Regans' orange bitters
3⁄4 oz Beer, New Holland Dragon's Milk Ale
Instructions

Shake all ingts and strain into a coupe. Garnish with a cinnamon stick wrapped with an orange peel

Notes

To Make the Jam: Combine 4 (12oz) bottles New Holland Dragon's Milk, 4-2/3 cups white sugar, 2 oz lemon juice, 2 split vanilla beans, 10 allspice berries, 3 whole cloves, 2 star anise, and the zest of 1 orange. Bring to boil, cool overnight. Dissolve Natural Fruit Pectin according to package instructions and add to jam mix.

Yields Drink
Authenticity
Unknown
Creator
Shane McGrath for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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100 Year War

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Ginger-Honey Syrup
1⁄2 oz Lemon juice
1 1⁄2 oz Brut Champagne
1⁄2 oz Sorel liqueur
Instructions

Combine Pimms, Honey-Ginger, and Lemon. Shake and strain into a chilled flute. Top with Champagne and float Sorel.

Yields Drink
Authenticity
Authentic recipe
Creator
Adrianne Martin for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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DrunkLab commented on 1/06/2014:

Very nice. Tarter than it looks on paper. The Pimm's and Sorel meld together well.

Backwoods Cider

1 1⁄2 oz Whiskey, Buffalo Trace White Dog Rye Mash (Apple & Spice Infused)
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Bénédictine
1⁄4 oz Honey (lavender-honey)
Instructions

Stir ingredients in a mixing glass and strain into a partially cinnamon-sugar rimmed rocks glass over a big chunk of ice

Notes

Infuse 1 btl (375mL) with 1 cored and quartered honey crisp apple, 1 T light brown sugar, 1 t ground allspice and 1 cinnamon stick for 7 days, shaking daily

Yields Drink
Authenticity
Unknown
Creator
Chas Williams for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Peck Cocktail

1 1⁄2 oz Gin
1⁄2 oz Dry vermouth
1⁄2 oz Apricot eau-de-vie, Blume Marillen
Instructions

Stir, strain, cocktail glass

Yields Drink
Authenticity
Unknown
Source reference

http://www.alpenz.com/indetail.htm

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Ellen's Fancy

1 1⁄4 oz Reposado Tequila
1 1⁄4 oz Amaro Montenegro
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
1⁄2 t Agave syrup
3 dr Orange flower water
Instructions

Shake all but the orange flower water and strain into a chilled cocktail glass. Garnish with the orange flower water.

Picture of Ellen's Fancy
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Elided agave and orange flower water. Subbing in Jelinek Amaro Liqueur did not work. Other amaros?
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