The Quint

1 1⁄2 oz Light rum
3⁄4 oz Orange liqueur, Cointreau
1⁄2 oz Campari
4 ds Chocolate bitters, Bittermens Xocolatl Mole
1 ? Cranberry juice
Instructions

Build liquor and bitters into 9oz old-fashioned glass filled with ice. Top with cranberry juice and stir. No garnish.

Notes

The chocolate bitters used to develop this recipe was the co-branded Bittermens/Bitter Truth Xocolatl Mole flavor. Who knows what the future will bring with their partnership...

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Used homemade chocolate bitters. Quite sweet and chocolately. More Campari might help?
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Orchard Gimlet

1 1⁄2 oz Citrus vodka
1⁄2 oz Dry vermouth
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
Instructions

Shake with ice and strain into chilled cocktail glass. Garnish with lime wedge.

Notes

May need a bare splash of additional lime juice on top of the requisite 0.5 oz, depending on your taste.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Used Hanger One Mandarin Blossom in place of Citrus Vodka.
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Very tasty & refreshing drink; Cocchi Americano added a nice hint of bitterness.  Also good with gin.

Tennessee Winter

2 oz Tennessee whiskey, Jack Daniels
1⁄2 oz Orange liqueur, Grand Marnier
1⁄4 oz Sweet vermouth
2 ds Orange bitters
Instructions

Stir with ice and strain into a cocktail glass. Garnish with orange twist.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Tried it with Dubonnet in place of the sweet vermouth. No discernible change (to my obtuse palate). Works with Punt e Mes, and with a cherry garnish.
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The Auld Alliance

1 1⁄2 oz Scotch
1⁄2 oz Calvados
1⁄2 oz Ginger syrup
1 ? Soda water
Instructions

Combine first 3 ingredients in 9oz old-fashioned glass over ice and stir until syrup is integrated. Top with soda and stir. Garnish with rosemary sprig.

Notes

An aggressive, smokey scotch works best, but trying different styles of scotch could be fun! No need to use expensive calvados (or scotch, for that matter). Make sure to smack the rosemary around a bit before garnishing to release more fragrance.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
Not yet rated
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Harlan's Restorative Brain Tonic

1 3⁄4 oz Vodka
1⁄2 oz Cassis
1 bsp Lemon juice
3 ds Celery bitters
3 ds Peach bitters
1 ? Tonic water
Instructions

Build first 5 ingredients in a 9oz old-fashioned glass over ice and stir. Top with tonic. Garnish with lime.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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The Bitter Venetian

1 1⁄2 oz Amaro Nonino
1 oz Dry vermouth
1⁄2 oz Orange liqueur, Grand Marnier
3 ds Orange bitters
1 ds Bitters (optional)
Instructions

Stir with ice and strain into cocktail glass. Garnish with lemon twist.

Notes

Adding additional aromatic bitters is pleasant but optional.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Good, but sweet (cut grand marnier, increase orange bitters? - on second thought don't increase orange bitters)
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dmhess commented on 5/03/2015:

Nice use of the Amaro Nonio, plays up the orange notes. Might be nice on the rocks on a hot day. 

Very nice cocktail, bitter but light. Very enjoyable. 

Creole Contentment

1 oz Cognac
1 oz Madeira
1 oz Maraschino Liqueur
1 ds Orange bitters
3 Maraschino cherry (One each: red, white and green)
Instructions

Stir serve and serve up.

Notes

Ok, it's easy to get red maraschino cherries, and I remember seeing green around Xmas (at least in my childhood) but I nor anyone at the bar can remember ever seeing a white one.

History

Apparently this drink is a true hazard to keeping a 'consistent maidenhood' so ladies beware!

YieldsDrink
Authenticity
Unknown
Creator
Baker got this New Orleans drink recipe from an Episcopal Bishop of Washington, who wrote books about pirates. To my best guess this would have been James E. Freeman (DC's Bishop 1923-1943)
Source reference

The Gentleman's Companion, vol. 2 by Charles H. Baker, Jr (1939)

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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No similar cocktails found.
yarm commented on 6/11/2023:

When I put this on a menu, I did 1 1/4 oz brandy, 1 1/4 oz Madeira (a dry one like Sercial at work or Verdelho at home), 1/2 oz Maraschino, 1 dash orange bitters. Cherry garnish. Even Baker commented in his book that it had too much Maraschino.

Colonial Cooler

1 1⁄2 oz Gin
1 1⁄2 oz Sweet vermouth
1 ds Bitters, Angostura
1 ds Amer Picon
1 T Orange Curaçao
2 spg Mint
1 sli Pineapple
1 oz Club soda
Instructions

Stir with a big lump of ice in a small highball or sour glass, top with squirt of soda and garnish with mint and a stick of ripe pineapple.

YieldsDrink
Authenticity
Unknown
Creator
Baker first encountered this cocktail at the Sandakan Club, British North Borneo early 1920's (now Sabah, East Malaysia)
Source reference

The Gentleman's Companion, vol. 2 by Charles H. Baker, Jr. (1939)

Curator rating
Not yet rated
Average rating
Not yet rated
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Doff Your Hat

1 oz Genever, Bols
3⁄4 oz Sweet vermouth, Carpano
3⁄4 oz Cynar
1⁄2 oz Orange liqueur, Grand Marnier
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir all ingredients and strain up in a coupe.
Take a large orange twist and squeeze the oil over the cocktail and discard.

History

This cocktail was created in early 2011, for the Mr. Bostons 75th anniversary bar guide.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
David Willhite, The Bristol, Chicago, Illinois
Source reference

Mr. Bostons 75th anniversary bar guide

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
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jaba commented on 2/25/2015:

The genever gets a little lost here.

This was way too sweet for my palate as listed.  Tried bumping up the genever to 1.5 oz, still a bit sweet for me.  Reduced the ancillary ingredients all to .5 oz as well, and that was a better balance IMHO.

True Syrum

1 1⁄2 oz Rye, Bulleit
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lime juice
9 dr Orange bitters
Instructions

Shake hard as all hell and strain into a cocktail glass.... Drip drops all about the top and enjoy the show

Notes

Obvious riff on last word, tastes remarkably similar, if not softer and still stronger.... Adjust rye per guest preference, of course.... By that i mean sometimes it may be prudent to add more.... Perhaps lessen overall proportions for your very serious whiskey drinkers to .5for all and 2 rye. This would need bit of sugar... Honey? benedictine? simple would not lend enough, methinks. . . .wow, its strong....

History

Made in Detroit at the Detroit Athletic Club... Remade by bartenders the world round since 1951.... cheers, countrymen. Here's to the beauty of composition in a simple ratio... i am about to make another

Picture of True Syrum
2011 Kindred Cocktails
YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Tasty but definitely a sipper. Used dry curacao, as usual. Orange still a bit heavy, try reducing to 1/2 oz next time.
  • I would likely scale back the Cointreau slightly next time but the rye does a good job of keeping it in check.
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"True Serum" is a solid drink, but only after some modifications. Using the basic recipe, I reduced the Green Chartreuse to 1/2 oz because it can easily overpower other ingredients. I also reduced the lime juice to 1/2 oz for the same reason. I left the Cointreau at 3/4 oz.

The drink was not as balanced in taste as I wanted, so I floated some Green Chartreuse (about 1/4 oz) on top, and that was the magic fix.

Were I to make this drink again, I would be tempted to use 2 oz of rye, but then I like a strong drink--especially with a good rye. I would also use a "tad" less lime (I am not one to use as much lime or lemon juice as a recipe calls for. I usually reduce the amount by half, and add more if I think it needs it). This is a safety precaution that has saved me from otherwise pitching a drink. It's a good practice to get into.

With the modifications I made, I rated this drink at 4.0.

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