Riddles in the Dark

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Pedro Ximénez Sherry
1⁄4 oz Amaro Nardini
1⁄2 t Cherry Liqueur, Rothman and Winter
8 dr Bitters, Bitter End (Moroccan bitters)
1 twst Lemon peel
Instructions

Stir, strain, coupe. Express oil of lemon twist and discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Al Sotack
Source reference

beta cocktails

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
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Aviation #1

1 2⁄3 oz Applejack
2 t Cassis
2⁄3 oz Lime juice
2⁄3 oz Simple syrup
2 ds Absinthe
Instructions

Shake and strain

History

From an old cocktail book discovered by the Milk & Honey people.

Yields Drink
Year
1914
Authenticity
Unknown
Creator
Jacques Straub
Source reference

Told to me by a bartender at Milk & Honey in London, but may be "Drinks", Jacuqes Straub, pg. 18

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • We made it with half the simple syrup. It was plenty sweet that way.
  • ☆☆☆☆ as written here; ☆☆☆ for the 1914 original which is (a) super tart and (b) tiny! Very different dinks!
  • Opens up really nice and brightly, maybe tad too sweet.The brandy and cassis play nicely together with a touch of the absinthe riding along the top, just there.The lime shines through in the mid.Fr said touch too sweet — ★★★★
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Zachary Pearson commented on 2/14/2013:

I'm thinking this might be the Aviation Cocktail in Jacques Straub's 1914 "Drinks". If it is, it's 1 1/8 oz Applejack (3/4 jigger), 3/4 lime (1/2 jigger), dash Absinthe, barspoon grenadine... which seems very close to this. If you'd like, I can change the drink, but I'll at least cite the author and book now.

Dapperman Sour

7⁄8 oz Absinthe
1 oz Grapefruit juice
2⁄3 oz Lime juice
2⁄3 oz Simple syrup
3 lf Mint
1 Egg white
Instructions

Gently muddle mint, add ingredients, dry shake, add ice shake.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Johan Ekelund at Happiness Forgets, 2012
Source reference

He told me the recipe.

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Myrtle

2 oz Tennessee whiskey, George Dickel
1 oz Aromatized wine, Lillet Blanc
1⁄4 oz Allspice Dram, St. Elizabeth
2 ds Peychaud's Bitters
Instructions

Stir with ice. Strain into a chilled cocktail glass. Plop in two brandied cherries.

History

Variation on a theme.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Ryan Tracy, my kitchen, Baltimore, MD
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Too Allspice-y. Maybe a dash would be better.
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tophat665 commented on 7/10/2013:

Very nice. Subtle. Had Wray and Nephew instead of St. Elizabeth, and, if memory serves, that's a bit more assertive - to the good as I used something a bit more assertive than Dickel. My thanks. 4 stars.

Morantum

2 oz Puerto Rican Rum, Bacardi Gold
1 oz Crème de Fraise
1 oz Orange juice
1⁄8 oz Maple syrup
1⁄16 oz Balsamic Vinegar
Instructions

Shake with ice and strain.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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The Bedminster

2 1⁄4 oz Rye, Michter's
1⁄2 oz Bénédictine
1⁄2 oz Amaro Nonino
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Chill a cocktail glass, add ingredients to mixing glass, add ice, stir for a slow count of 10, strain into chilled glass, squeeze oils of lemon peel on top of cocktail and then drop it in.

Notes

Spiciness of the rye is smoothed by the sweet and herbal Benedictine. Amaro and bitters add a surprising bouquet that creates a long finish.

History

Created to honor the town of Bedminster, NJ; the home of famed restaurant and wine cellar, The Pluckemin Inn.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Steve Fette
Curator rating
Not yet rated
Average rating
3.5 stars
(25 ratings)
From other users
  • Crisp/Bright for a spirit-forward cocktail. I liked it. Made with Whistlepig, might want to try with KC or Russell's next time.
  • Made with Crown Royal rye. Beautiful light amber color and nice spiciness.
  • Maybe try this with the alpine liqueur
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Orchard Keeper

2 oz Calvados
3⁄4 oz Bianco Vermouth
1⁄2 oz Honey syrup
Instructions

Stir, strain, serve up

Yields Drink
Authenticity
Authentic recipe
Creator
Jason Wilson for Washington Post
Source reference

http://projects.washingtonpost.com/recipes/2009/09/23/orchard-keeper/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Made with 1/4 oz honey syrup. Rich and sweet but tasty, like a lighter cocktail version of pommeau.
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DrunkLab commented on 3/25/2013:

Too rich for me as written. I'd like to try it with dry vermouth.

Gypsy

1 1⁄2 oz Gin
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Dominic Venegas, Bourbon and Branch, San Francisco, CA
Source reference

https://www.youtube.com/watch?v=JuwV0aMPj3Y

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Dare I say it.... a better last word.
  • Very tasty. An accessible showcase for chartreuse. — ★★★★
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Zachary Pearson commented on 12/24/2015:

Due to a curation request, I merged two cocktails called "Gypsy" - the one with a better source citation is the one I kept.

yarm commented on 12/03/2024:

Weird. Here's the St. Germain recipe which differs from Difford's Guide and the way my gin bar made the drink in 2017 (1/4 oz Green Chartreuse). I also found online recipe flashcards from Bourbon & Branch in 2017 that has it as a full 1 oz lime juice with everything else the same as St. Germain's recipe. The flashcards (albeit 9 years after the drink was created) have a lime wheel garnish and Difford's recommends a lime twist.

Shawn C commented on 12/06/2024:

I found a video from Dec. 2009 for Worscester Scene that gives the original drink by Dominic Venegas as 1.5 Gin, 3/4 St. Germain, 1/4 Green Chartreuse, 1/2 lime. (https://www.youtube.com/watch?v=JuwV0aMPj3Y) The bartender Eric used Plymouth and upped the Chartreuse to 1/2 for personal preference. This set of ratios (w/ 1/4 Chartreuse) seems to be present in several current sources, so I propose we move to that. We do need to show Venegas as the creator. Interestingly, I found a July 2009 link with the cocktail and him as bar director of Gitane at the time (2009). Anything original directly from Venegas on the recipe in the 2007 to 2009 time frame would be helpful. I haven't been able to get to the St. Germain site's version of the Gypsy, does anyone have a direct link?

I made this as proposed, and thought it was well balanced: pleasant Chartreuse herbal character, elderflower floral but not overpowering, not too sweet, not too sour. My rule of thumb is that when a drink is coldest citrus acidity can come through quite strong, while sweetness is subdued throwing off the perceived balance; but the tartness fades a little as a drink warms, while sweetness recovers. However, I wouldn't want to try the 1 oz lime version without more sweetened liqueurs to balance.

EDIT: Curated per above, using the video as the reference.

The Golden Gate (duplicate)

3⁄4 oz Orange liqueur, Grand Marnier
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Bénédictine
1⁄2 oz Campari
Instructions

Combine all ingredients in an ice-filled cocktail shaker. Shake it like a rock star. Strain into snifter.

Yields Drink
Authenticity
Altered recipe
Source reference

http://fiveoclockcocktails.com/2011/03/01/the-golden-gate/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Rita Hayworth (juice variation)

2 oz Blanco tequila
1 oz Pineapple juice
2 oz Lime juice
1⁄2 oz Honey
1⁄2 oz Agave syrup
1 lf Sage
Instructions

Muddle the sage with agave nectar. add the rest, shake, strain. Garnish with a new sage leaf.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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