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.

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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

Gold Coast Punch

8 oz Gold rum, Bacardi Gold (lani kai uses bacardi 8)
3 oz Pineapple juice
3 oz Lime juice
2 oz Simple syrup (1:1)
2 oz Simple syrup (allspice - see notes)
Instructions

Garnish: lime wheels, edible orchids and long straws (optional)

Notes

For the Allspice Syrup
Simmer one liter of simple syrup with 4 oz. of freshly ground allspice over medium heat for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth to remove loose spice into a clean glass jar. Keep refrigerated and use within one month.

Yields Drink
Authenticity
Unknown
Creator
Lani Kai, NYC
Source reference

http://www.imbibemagazine.com/Gold-Coast-Punch-recipe

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Not yet rated
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Not yet rated
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Billy Dawson's Punch c.1863

4 Lemon (peeled)
8 oz Demerara sugar
6 oz Lemon juice
25 oz Dominican Rum (denizen rum)
2 oz Batavia Arrack
6 oz Stout, Guinness stout
20 oz Water (boiling)
1 ? Nutmeg (grated)
8 oz Cognac (VSOP)
Instructions

Muddle the peels of the lemons in a receptacle with raw sugar to create an oleo sacchrum. Add 8 oz boiling water and stir until dissolved
Add juice of lemons, Rum, and Cognac, Arrack, and Stout, stirring all along. Finish a la minute by adding 12 oz boiling water. Garnish by grating fresh nutmeg and placing thinly sliced lemon wheels on the surface

Yields Drink
Authenticity
Altered recipe
Creator
David Wondrich
Source reference

Adapted from: Punch: The Dangers and Delights of the Flowing Bowl

Curator rating
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Pacquiao's Punch

33 4⁄5 oz Spiced Rum, Sailor Jerry
11 3⁄10 oz Pineapple juice
11 3⁄10 oz Lemon juice
11 3⁄10 oz Ginger liqueur, Domaine de Canton
5 7⁄12 oz Demerara syrup
1⁄2 oz Bitters (Smeby's Buddah's Hand Lemon and Kaffir Lime)
1⁄2 oz Lemon bitters, Bitter Truth
Instructions

Add everything to a large punchbowl, float decorative block ice.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Enzo Lim, Painkiller, NYC
Source reference

https://thedizzyfizz.wordpress.com/tag/dave-wondrich/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Expatriate

1 1⁄2 oz Aromatized wine, Cocchi Americano
1 oz Apple brandy, Lairds Bonded
1⁄2 oz Sherry, Lustau Dry Amontillado
2 ds Bitters, Bitter Truth Celery
1 twst Orange peel
Yields Drink
Authenticity
Unknown
Creator
Ciaran Wiese
Source reference

http://www.tastingtable.com/multipart_element/national/772

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • 1 1/2 laird's 1 cocchi — ★★★★
  • 3.5.
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jensck commented on 8/14/2016:

Good. Benefits from more dilution than I would have guessed, given the relatively low ABV.

Irish Coffee (Applejack)

2 t Sugar (demerara)
1 oz Apple brandy
7 oz Coffee
3 oz Cream
1 cube Sugar cube
1 pn Cinnamon
1 twst Orange peel
Instructions

Preheat the mug, add the sugar and the brandy.

Fill the mug with coffee, leaving room for cream. Give it a quick stir and make sure the sugar is dissolved.

Pour cream into a shaker with ice and a sugar cube and shake. Using a spoon, layer it on top.

Garnish with grated cinnamon and an expressed orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Troy Sidle variation from the WaPo
Source reference

http://online.wsj.com/article/SB100014240529702035136045771447618723813…

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Not yet rated
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Crazed Fruit

1 oz Rhum Agricole, Rhum JM Blanc
1 oz Bianco Vermouth, Dolin
1 oz Ramazzotti
1 ds Peychaud's Bitters
1 ds Grapefruit bitters, Fee Brothers
1 Orange peel
Instructions

Stir, strain, orange peel garnish

Notes

This tastes like a persimmon to me. Am I crazy?

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • I definitely got the persimmon.
  • Must make
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Dan commented on 4/12/2012:

Wow, that sounds like a nice cocktail. I finally finished my bottle of Bianco. I wonder if Bonal Gentiane-Quina could be substituted? I love JM Blanc. I need to find another bottle.

Zachary Pearson commented on 4/12/2012:

Dan,

Bonal isn't substitutable for any vermouth - it's more like Cocchi Americano + Oloroso sherry.

Thanks,

Zach

bza commented on 4/12/2012:

Hmm, that might be on the sweeter side, but I think as a separate drink it could work. Or maybe half bonal/half dry vermouth? Bianco is great for a handful of drinks (especially Eyeore's Requiem) but not as versatile as regular sweet/dry vermouths.

They have JM Blanc at liquor world in Porter. It's the best white rhum agricole for cocktails, I think, as it's assertive but not INSANE like some of the others I've had, like the Duquesne bottle I have that is awesome but completely overpowers any other ingredients.

Dan commented on 12/21/2012:

Still no bianco, so I made this with dry vermout h. Very nice and not, to my taste, too dry. I'm not sure about the persimmon, but it's a fruity drink with no strong fruit ingredient.

bza commented on 12/22/2012:

This is one of the few drinks I've made up that I go back to on a regular basis - basically whenever I have a bottle of bianco open. I'll have to try it with dry vermouth - actually, dry vermouth and rhum agricole makes a lot of sense to me, although that's a dry starting point for any cocktail.

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