Winter Manhattan

2 oz Bourbon
3⁄4 oz Averna
1⁄4 oz Bitters, Angostura
3 ds Allspice Dram
Instructions

Stir, strain, up. Ideally, garnish with three small red wine pâte de fruit shapes, as in the photograph. Orange peel studded with cloves works fine as a fallback option.

Picture of Winter Manhattan
Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Natalie Weizenbaum
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Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Swapped quantities of angostura & allspice
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Corpse Reviver #4

1 oz Brandy
1 oz Fernet Branca
1 oz White Crème de Menthe
Instructions

Shake ingredients together with ice, and strain into a glass.

History

From Wikipedia entry: This recipe was a new variation at the Savoy's American Bar that employed Fernet-Branca as an ingredient, coming almost two decades after the corpse reviver appeared in the Savoy Cocktail Book with its #1 and #2 variations. Salvatore Calabrese states in his book Classic Cocktails that it was created by Johnny Johnson of the Savoy circa 1948, and lists it as a corpse reviver #3. Others believe it was invented later in 1954 by Joe Gilmore, also of the Savoy.

Besides Calabrese, the Fernet version is sometimes categorized by others as the corpse reviver #3, but it is not standardized and it is sometimes referenced as the №4.

Yields Drink
Year
1948
Authenticity
Authentic recipe
Creator
Johnny Johnson, The Savoy Hotel
Source reference

https://en.wikipedia.org/wiki/Corpse_reviver#Savoy_corpse_reviver_(Fern…

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Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very delicious, but also very minty. Next time I’ll up the Fernet and brandy to 1oz each. Used Delord Armagnac and Tempus Crème de Menthe.
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  • Grrrl Drink Drunk — Rye, Fernet Branca, Branca Menta, Bitters, Donn's Spices #2, Mint
yarm commented on 1/02/2023:

I've never heard of it called #4 before. It's generally known as the "Savoy Corpse Reviver" or "Corpse Reviver #3".

bkemp1984 commented on 1/05/2023:

I agree with the commenter who said they usually see it as "Savoy Corpse Reviver" or "Corpse Reviver #3". Even if the other ones on this site were possibly in books first, I've always heard this one as the one that became more famous as #3. I was actually coming on here to add it to the site, since I was drinking one and hadn't seen it!

Very good, used Leopold Fernet and homemade creme de menthe, Torres brandy.

Xantès Cocktail

1 1⁄2 oz Raspberry liqueur (e.g. Chambord)
3⁄4 oz Gin
1⁄3 oz Triple sec, Cointreau Noir
1⁄3 oz Sweet vermouth, Cinzano Rosso
Instructions

Add all ingredients to a shaker with ice. Shake, strain and serve. (Stirring makes more sense absent citrus juice, but the original recipe calls for a shaker.)

Notes

I have assumed ~3 oz spirits volume for this. I am somewhat guessing on the quantities/ratios of the Cointreau Noir ( a modern recreation of Édouard Cointreau's original Majestic recipe) and Cinzano Rosso since the recipe says: Demi-verre de liqueur Framboise, un quart de verre de gin Bols, deux traits de Majestic dans un shaker, avec de la glace et finir au Cinzano." As with Savoy and other old cocktail books, several mixed systems for volume appear to be employed in the same work: "Traits" seems to translate to "parts" in some recipes, "dashes" in others, and volumes more at "teaspoons" in other recipes.

This recipe is quite sweet although pleasant. I have made a modernized version of this I am calling the "Improved Xantès" that balances flavors better, provides some acidity, and increases base spirit to a sensible ratio: 1.5 oz gin, 1 oz Chambord, 1/4 oz Cointreau Noir, 1/4 oz Cinzano Rosso, 1/4 oz lemon juice.

History

This drink is found in the 1929 "L'Heure du Cocktail". The books recipes are diverse, with many sweet flavor bombs that don't make good drinks; but it also contains various period regional components absent from other cocktail books. Majestic is one such component, a blend of Cointreau and cognac that has been revived in the form of Cointreau Noir.

Yields Drink
Year
1929
Authenticity
Authentic recipe
Creator
Unknown
Source reference

1929 "L'Heure du Cocktail" by J. Alimbau and E. Milhorat

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3 stars
(1 rating)
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Murasaki commented on 7/11/2025:

Tried it with the original proportions, but with homemade raspberry liqueur, Plymouth navy strength, combier triple sec (since I don’t have Cointreau noir), and punt e mes. Unfortunately the punt e mes overpowers it a bit. It opens up with a generous splash of soda.

Christmas in France

1 oz Gin, St. George Botanivore
1 oz Salers Gentiane
1⁄2 oz Genepy
1⁄2 oz Suze
6 ds Bitters (Vera's Maine Pine Bitters)
Instructions

Stir, strain, twist a lemon peel over the top if you desire, add a pine branch from the Christmas tree if you've got one. Cheers!

Picture of Christmas in France
Yields Drink
Authenticity
Your original creation
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From other users
  • Very yummy herbal piney negroni variant
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Wings of Redemption

1 spg Rosemary
1 1⁄2 oz Bourbon
1 oz Aperol
1⁄2 oz Lemon juice
1⁄4 oz Rye
1⁄4 oz Grenadine
2 ds Bitters, Fee Brothers Grapefruit
Instructions

Smoke a rosemary sprig in a glass. Add ingredients, shake, and strain into smoked glass.

Yields Drink
Authenticity
Your original creation
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  • The Great Silence — Rye, Aperol, Maraschino Liqueur, Absinthe, Lime juice
  • Plastic Kite — Bourbon, Ramazzotti, Campari, Lemon juice, Simple syrup
  • Inkwell — Overproof bourbon, Bitters, Grapefruit juice, Balsamic Vinegar, Simple syrup, Orange peel
  • Starfish & Coffee — Bourbon, Aperol, Coffee Pecan Bitters, Lemon juice, Egg white, Blackberry preserves, Star anise, Grade B maple syrup

A Gentleman in Old Mexico

1 oz Old Tom Gin, Ransom
1 oz Mezcal
1⁄2 oz Averna
1⁄2 oz Cynar
1⁄4 oz Bénédictine
1⁄4 oz Campari
2 ds Bitters, Angostura Orange
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice then strain and serve up with a flamed orange peel

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Colton Richardson ,Strongsville Ohio
Stolen Glass Saloon
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Kind of a mess to be honest (although benedictine was a very interesting secondary flavor fwiw)
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Circles and Seasons

1 1⁄2 oz Gin
1 oz Grapefruit juice
1⁄2 oz Maple syrup
2 ds Bitters, Angostura
1 twst Grapefruit peel (As garnish)
Instructions

Shake with ice, strain into a cocktail glass, and garnish with a grapefruit twist.

History

In creating drinks for an article on maple syrup, I wanted to do another Sour of sorts. I ended up naming it Circles and Seasons after the 1979 album by Pete Seeger that contains the song "Maple Syrup Time" which pretty accurately describes the process in folk song stylings down to warnings about not overcooking the syrup and burning it. I utilized the gin-maple aspect from from David Embury's Old Vermont (which was a gin and bitters version of the Applejack Rabbit) and the maple-grapefruit duo from the Don the Beachcomber Tiki classic, the Volcano Bowl. Combined, the complementary flavors sing splendidly together just like the medley in Seeger’s other recording of "Maple Syrup Time" on his album Seeds. I also kept the 3:2:1 formulation of how I mixed up the gin-grapefruit Seventh Heaven at Drink.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2022/12/circles-and-seasons.html

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Average rating
3.5 stars
(3 ratings)
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  • Darkness at Pegu — Gin, Orange liqueur, Bitters, Campari, PInk grapefruit juice
  • Ginger Leaf — Gin, Campari, Grapefruit juice, Ginger-Honey Syrup, Lime
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(the) Reindeer

1 oz Gin, Bombay Sapphire
1 oz Damiana Liqueur
1 oz Amaro Lucano
3⁄4 oz Blue Curaçao
3 ds Grapefruit bitters
1 spl Tonic water
Instructions

Shake the first 5 ingredients with ice and strain into a frozen coupe glass.
Then splash in a small amount of tonic water.

History

My first experiment with Damiana.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Gran Aperitivo — Gran Classico, Gin, Orange juice, Soda water, Orange
  • Frozen Negroni — Gin, Campari, Sweet vermouth, Orange juice, Simple syrup
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dramari commented on 10/22/2023:

I used 3 droppers of my house bitters (citrus, cinnamon, clove) and it was a little overpowering. Next time would start with 1. Mainly made this to use up a bottle of Damiana (usually used in margaritas).

Natale Bianco

1 oz Gin, St. George Botanivore
1 oz Salers Gentiane
1 oz Bianco Vermouth (I used Dolin)
6 ds Bitters (Vera's Maine Pine Bitters)
1 twst Lemon peel
Instructions

Stir, Strain, rocks glass. The more bitters the better. Twist a lemon over the top if it suits you (it always suits me)

Notes

Looking for a use for my Maine Pine Bitters and a White Negroni Variant just made sense.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Closer to 4.5 but didn't wanna overrate my own drink. Would be interested to find in alternative to the Bianco vermouth to make things even more piney
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CeeBee commented on 2/07/2023:

Zirbenz Stone Pine Liqueur? 1/4 oz? And thanks - been looking for a way to use up my Vena’s Pine bitters. :)

Zester Cocktail

1 oz Gin
1 oz Sweet vermouth, Cinzano Rosso
3⁄4 oz Bonal Gentiane Quina
1 Lemon peel
Instructions

Add all ingredients (including the lemon peel) to shaker. Add ice and shake. Double strain into a cocktail glass or over ice in a rocks glass (your choice.)

Notes

Remember to put the peel in the shaker, which is perhaps the source of the cocktail name.

This recipe is offered as an attempt to resurrect an historical cocktail that included a now extinct ingredient, Secrestat Bitters. Bonal's color and gentian/quinine character appear closest to the original.

History

This cocktail first appeared in the 1928 work "Recettes de Cocktails pour 1929" by the same authors, but used Campari rather than Secrestat Bitters--making it one of the earlier Negroni recipes (4:4:3 ratios). The change in the subsequent work to Secrestat Bitters (an aperitif probably similar to Bonal) is not explained.

The name likely comes from the addition of the lemon zest to the shaker--specifically stated in both books' recipes.

Cinzano was specified as the vermouth in both recipes.

Yields Drink
Year
1929
Authenticity
Authentic recipe
Creator
Unknown, Paris
Source reference

"1929 L'Heure du Cocktail" and "Recettes de Cocktails pour 1929" by J. Alimbau & E. Milhorat

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4.5 stars
(3 ratings)
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