Jimmie Roosevelt

1 cube Sugar
4 ds Bitters, Angostura
3 oz Cognac
6 oz Champagne
2 T Herbal liqueur, Green Chartreuse
Instructions

Fill a big 16 oz thin crystal goblet with finely cracked ice. In the diametrical center of the frosty mass add a lump of sugar well saturated with Angostura, then add cognac, then fill the glass with chilled champagne, finally floating the chartreuse on top. Please refrain from garnishing!

Notes

Named after Colonel Jimmie Roosevelt of the civil aeronautics commission.

Yields Drink
Authenticity
Unknown
Creator
Charles H. Baker (1920's or 30's)
Source reference

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

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • I liked it, but will try Meehan's veersion.
  • The other version I have seen of this is 1 cube soaked with bitters, 2oz champagne, 1/4oz chartreuse
  • Wow, unfortunately used the last teaspoon of Chartreuse. Second half of drink will need to wait for another day.
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noksagt commented on 12/31/2018:

Really nice drink.  In Meehan's Bartender manual, he notes an alternative presentation by Audrey Saunders (Pegu Club):

Put bitters-soaked demerara cube in bottom of chilled coupe

Place clear ice sphere on top (the picture shows the ball is the same depth as the coupe, making an interesting presentation) 

Pour 1 oz chilled cognac

Pour 2 oz chilled champagne

Float 0.25 oz green chartreuse

Maharajah's Burra-Peg

3 oz Cognac (well chilled)
1 cube Sugar
4 ds Bitters, Angostura
10 oz Champagne (dry)
1 twst Lime peel
Instructions

In a large chilled glass (14-16 oz) pour in cognac, drop in lump of sugar doused in Angostura, fill up with dry champagne and garnish with lime peel

Notes

Burra in Hindi means "big" or "important", Peg in Britaindom means a "drink" - more often than not a scotch and soda.

If you haven't notice yet, this is a huge drink. I have left the original proportions called for by Baker, but think that halving it would do one well, if you are the professional drinker that Baker and his friends obviously were.

Yields Drink
Authenticity
Unknown
Creator
Made in Calcutta, India (1930's)
Source reference

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

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Castle Harbour Special

4 sli Pineapple (small dices)
1 oz Lime juice
1 1⁄2 oz Rum, Gosling's (or Demerara or Martinique)
3⁄4 oz Light rum, Bacardi
1 t Grenadine
Instructions

Stir with ice. Strain into over cracked ice.

Yields Drink
Authenticity
Unknown
Creator
Castle Harbour, Bermuda with the Gosling Brothers (1928)
Source reference

The Gentleman's Companion vol. 2, Charles H. Baker, Jr.

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Shaka

2 oz Rum, Banks
3⁄4 oz Okolehao liqueur
3⁄4 oz Lime juice
1⁄2 oz Passion fruit juice
1⁄2 oz Orgeat (homemade)
Instructions

Combine all ingredients with ice and shake until well chilled. Double strain into an ice filled old fashioned glass.

Shaka
2012 The Venture Mixologist
Yields Drink
Authenticity
Your original creation
Source reference

http://theventuremixologist.blogspot.com/2012/02/no-time-like-island-ti…

Curator rating
Not yet rated
Average rating
Not yet rated
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Hisurfadvisory commented on 3/29/2014:

Nice flavor and the Okolehao stands out on the finish. Used fresh limes of the tree and had some lilikoi on the vine for passion fruit juice.

Barbados Buck

1 1⁄2 oz Barbados Rum (or any Dark Rum)
1 1⁄2 oz Rum, Bacardi
1 oz Lime juice
1 t Sugar
12 oz Ginger ale
Instructions

In a pint glass put a large lump of ice. Add rums, lime juice and sugar stir, then fill with ginger ale

Yields Drink
Authenticity
Unknown
Creator
Made at the British Club, Barbados (1930)
Source reference

The Gentleman's Companion vol. 2, Charles H Baker, Jr

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Jerry
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Tooth & Nail

2 oz Speyside Scotch, Macallan 12
1⁄2 oz Drambuie
1⁄2 oz Cynar
1 1⁄2 bsp Amer Picon (Torani Amer, see notes)
2 ds Bitters, Fee Brothers Peach
Instructions

Stir, strain, old fashioned with one large ice cube, no garnish.

Notes

I unfortunately don't have Amer Picon but I used Torani Amer, which is what I recommend here. I believe this is a great introduction cocktail to single malt scotch. The honey and herbs pair well with the smooth sherry tones and finish with Macallan and the bitter sweet orange of Amer. Cynar provides the earthy bitter to round out the finish.

History

The name is a play on the Rusty Nail, from which the inspiration for this cocktail was birthed.

Picture of Tooth & Nail
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Scotch- bitter, herbal?
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MOJO1229 commented on 1/01/2018:

<br />
<p>
Somehow, the name "Tooth & Nail" doesn't quite describe this drink, because it's overall taste is somewhat soft & sweet. Maybe that should be its name. I didn't have Macallan 12, but I did have Glenlivet 12, also a Speyside scotch. I also had Amer Picon (I purchased it by mail from England for a dear penny). But I would not rate this drink at 5.0, as one person did. After a lot thought and many sips, I rated the "Tooth & Tail" somewhere between 3.0 and 3.5.

Why? First, the whisky was overwhelmed by the Drambuie and (believe it or not) the Peach bitters. The Cynar probably had some, but not much, responsibility. The drink definitely has a sweetness to it, but it's not cloy. The Amer Picon and the peach bitters, and to some extent the Drambuie, were the bad boys here. Only a slight bitterness, from the Cynar no doubt.

My overall thoughts about the "Tooth & Tail?" It's a middling Scotch cocktail that needs some changes to bring out its better qualities. My first suggestion is to use only one dash of peach bitters. I would reduce the Dambuie slightly, and the Cynar, too. The Amer Picon --maybe make it two barspoons. And I would definitly up the Scotch to 2 1/2 oz. Now that I've suggested some significant changes, I will make them and see if there is any improvement in the "Tooth & Tail" cocktail. If not, then I leave it to others to improve this cocktail--if it can be improved. </p>

Oude Veer

2 1⁄2 oz Genever, Bols Barrel Aged
1⁄2 oz Lemon juice
1⁄4 oz Apricot liqueur, Marie Brizard
1 bsp Maraschino Liqueur, Luxardo
10 dr Bitters, Bittermens Hopped Grapefruit
Instructions

Shake, strain, up

History

Borrowing a flavor pair from Rob Marais' Dutch Tulip, I took the round spicyness of Bols Barrel Aged Genever and paired it with apricot, then tried to accent it with other appropriate flavors.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Dan commented on 2/23/2012:

How does the Bols aged genever differ from the regular one in the clear bottle? Would this recipe work with the regular one?

Zachary Pearson commented on 2/23/2012:

Dan,

I have them both now - the Barrel Aged is new to Texas, and comes in a frosted bottle. It's less malty (which I think is the wood influence removing malt flavors like in Scotch), definitely spicy, but with my limited trials of the stuff, I think you need a lot of it to make an impact in a drink.

You could sub the regular Bols genever, but maybe add a barspoon of Bowmore to mimic the wood and spice.

Thanks,

Zachary

The Broken Spur

3⁄4 oz Gin
3⁄4 oz Sweet vermouth
1 1⁄2 oz Port
1 t Anisette, Anís del Mono
1 Egg yolk
1 pn Ginger (Ground)
Instructions

Shake briskly with big lumps of ice. Serve in cocktail glass. Garnish with a dusting of Ginger Powder.

Yields Drink
Authenticity
Unknown
Creator
"A classic found in the Pergola of Leon Ellis, 2d Secretary of the American Legation in Peking, in the year 1932"
Source reference

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

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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laerm commented on 10/14/2015:

Kinda surprised at how much I dig this. The ingredients are not odd at all, but, I dunno, I guess I didn't expect them to come together like they do. It'll be in rotation for when I have yolks to use up.

Canephoros commented on 10/16/2015:

Yes, this one is a keeper.  I accidentally used a dusting of nutmeg instead of ginger one time I was making one of these, and I think it is nicer than the ginger.

The Jamaican Black Strap

3 oz Jamaican rum
2 T Water (Iced)
2 t Blackstrap molasses
2 ds Orange bitters
1 ds Bitters, Angostura
Instructions

Shake with lots of crushed ice. Garnish with fresh pineapple

Notes

The three grades of molasses are: mild or barbados, also known as first molasses; dark, or second molasses.

Yields Drink
Authenticity
Unknown
Creator
An American friend of Baker's, who inherited a Mountain Plantation on Jamaica's Windward side
Source reference

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

Curator rating
Not yet rated
Average rating
Not yet rated
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Between the Sheets (Jerusalem's)

1 oz Cognac
1 oz Triple sec, Cointreau
1 oz Gin
1 oz Lemon juice
Instructions

Shake briskly, serve in Manhattan glass.

Notes

Cut down on the Cointreau to make a dryer cocktail. Note: In David Embury 'Fine Art of Mixing Drinks' sub White Rum for Gin and cut lemon down to only 1/2 oz.

History

The King David Hotel was built in 1929 in Jerusalem. The hotel bombing was an attack carried out by the militant right-wing Zionist underground organization Irgun on the King David Hotel in Jerusalem on 22 July 1946. 91 people of various nationalities were killed and 46 were injured. (Wikipedia)

Yields Drink
Authenticity
Unknown
Creator
From Weber's Bar Book at the King David Hotel, Jerusalem.
Source reference

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

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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dramari commented on 11/30/2023:

Used Grand Marnier no 2 in lieu of Cointreau. Also needed a little luxardo maraschino cherry juice.

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