All Good Things

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Añejo rum, Flor de Caña 7
1 1⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Fernet Branca
4 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Stir all ingredients over ice; strain into chilled coupe; garnish with orange twist.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(32 ratings)
From other users
  • The flavors all melded together very nicely
  • Made w/ Appleton and Dolin Rouge. Strong and lovely. Unpeeled pear, some floral flavors. The recipe looked a little “kitchen sink”, but this has a distinct and balanced character.
  • Substituted suze for the yellow chartreuse.
  • Light on Fernet. Strong drink
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MOJO1229 commented on 8/11/2016:

A great drink, but one that is heafty in taste; after all, look at the ingredients--rye whiskey (100 proof), anejo tequila (80 proof), and yellow chartreuese (80 proof). The other ingredients add their own distinctive tastes, even though only a small amount is used (except for the sweet vermouth). Fortunately, all of these ingredients blend together well. But for me, the lynch pin of this cocktail was the orange twist (I used a fair amount); its taste overcame much of the bitterness that would have been there without orange twist. I believe All Good Things makes one of those excellent before dinner cocktails.

Meat & Veg

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Cynar
1 wdg Lemon
Instructions

A small wedge of lemon squeezed over and dropped in.

Yields Drink
Authenticity
Your original creation
Creator
haresfur
Source reference

http://egullet.org/p1835529

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Simple. Boozy. Great. I stirred and strained.
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Ginger Envelope

1 1⁄2 oz Brandy
1 1⁄2 oz Ginger Wine, Stones
1⁄2 oz Lemon juice
Instructions

Shake and strain

Notes

You could try Canton instead of Ginger Wine.

Yields Drink
Authenticity
Your original creation
Creator
haresfur
Source reference

http://egullet.org/p1753977

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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haresfur commented on 8/28/2021:

Stone's Special Reserve Ginger Wine is better than the cheap stuff.

Sister Mary

1 oz Blanco tequila
1 oz Elderflower liqueur, St. Germain
1⁄4 oz Aperol
3⁄4 oz Grapefruit juice
Instructions

Shake with ice and strain into a cocktail coupe.

Yields Drink
Authenticity
Authentic recipe
Creator
Brick & Mortar, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2012/03/sister-mary.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I halved the St-G and subbed Campari for the Aperol. Very nice this way, good balance of sweet, sour, and bitter, with great interplay of tequila and grapefruit flavors.
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Mixin In Ansley commented on 4/02/2021:

Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher. 

Mixin In Ansley commented on 4/02/2021:

Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher. 

Ali-Frazier

1 1⁄2 oz Rye, Sazerac
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Fernet Branca
1⁄2 oz Lemon juice
Instructions

Shake with ice, strain.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
The "definitely a real person" Fred Yarm
Source reference

http://cocktailvirgin.blogspot.com/2012/02/ali-frazier.html

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Fernet and citrus work well. Good use of Cointreau.
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yarm commented on 6/15/2020:

I like the quotes in "Frederic"...

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.

Yields Drink
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…

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Made with peche de vigne. A wonderful summer libation!
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Zachary Pearson commented on 2/16/2021:

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

Zachary Pearson commented on 2/17/2021:

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.

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

Original Piccadilly found on cocktaildb.com but recipes for Piccadilly abound.

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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asameshimae commented on 2/09/2019:

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.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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drinkingandthinking commented on 4/19/2022:

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!

Yields Drink
Authenticity
Your original creation
Creator
egilmore
Source reference

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

Curator rating
Not yet rated
Average rating
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.

Yields Drink
Authenticity
Authentic recipe
Source reference

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

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 11/20/2016:

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

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