Flor de Muertos

1 oz Reposado Tequila
1 oz Falernum, Velvet Falernum
1⁄2 oz Mezcal
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Lime juice
1 twst Lime peel (Garnish)
Instructions

Shake, strain, chilled coupe, lime twist garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.seriouseats.com/recipes/2011/11/flor-de-muertos-tequila-mezc…

Curator rating
Not yet rated
Average rating
4.5 stars
(41 ratings)
From other users
  • Made with 3/4 oz falernum, nice
  • At first sip the smoke and lime seemed a bit dissonant, but this grew on me as I sipped. Citric acid finish.
  • For no simple syrup it has nice sweetness. I served on rocks
  • Easy to drink, fresh and slightly smoky. — ★★★★★
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Craig E commented on 7/16/2019:

Slight curation: changed the garnish in the Instructions to match the ingredients list (and source). 

marquisexb commented on 1/22/2021:

Super good. A bit on the sweet side, but without any simple syrup. It's hard to not drink it too quickly.

Imperial Cossack Crusta

1 Lime (or lemon)
1 ? Fine sugar
2 ds Orange bitters
1 1⁄2 oz Cognac
3⁄4 oz Kummel
4 oz Champagne
Instructions

Take a large champagne cocktail glass and ice it well. Split a green lime, or lemon, lengthwise and rub its combined oils and juices over the whole inside of the crystal, and then on out and down a full 1/2" below the rim. First dip into powdered sugar, then fill the whole glass with the sugar-emptying it out and permitting what sticks to remain. . . Now in a bar glass add 2 dashes of orange bitters, 1 jigger cognac and 3/4 oz of Kummel, stirring for a moment with 3 ice cubes. Empty into goblet, fill with chilled dry champagne, toss in a scarlet rose petal and think of slender, pliable Russian Princesses and things!

Yields Drink
Authenticity
Unknown
Creator
Baker had it first at the French Concession of Shanghai, but notes that the drink comes from White Russia before the revolution.
Source reference

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

Curator rating
Not yet rated
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Champagne Cocktail, no. 3

4 cube Ice
1 cube Sugar
4 ds Orange bitters
1 wdg Pineapple
1 twst Lime peel
6 oz Champagne
1 T Triple sec, Cointreau
Instructions

Choose a large tapering champagne cocktail glass; inside of this build a tower of 4 ice cubes, crown it with a lump of sugar saturated with 4 dashes of orange bitters. Against the sides of the glass lean 2 sticks of ripe fresh pineapple, encircle the ice tower with a spiral of green lime peel, and fill with well chilled champagne, medium dry, and not too acid in type. Now as the crowning gesture carefully float on 1 tbsp of Cointreau.

Yields Drink
Authenticity
Unknown
Creator
Jocky Club, Rio de Janeiro, Brazil
Source reference

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

Curator rating
Not yet rated
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Poire liquide Hélène

2 oz Poire William
1⁄2 oz Vanilla syrup (vanilla bean infused simple syrup)
2 ds Chocolate bitters, Mozart
1 twst Lemon peel
1 Candied violet (as garnish)
Instructions

Stir, strain, tumbler, iceball, twist, garnish

Notes

Intended as an after-dinner drink or even a dessert-course in a menu. The classic Pear belle Hélène in liquid form. The original recipe of the dish by Auguste Escoffier calls for the candied violet, so it is kept here. While not contributing largely to the flavor (although it will disintegrate if left floating for long enough, adding floral notes), it is used to retain some of the classic elegance of its haute cuisine origins.
The iceball is used to reflect the vanilla icecream from the original recipe.
When using Mozart Chocolate bitters, go easy on the dashes. It is quite intense and can ruin the balance if used in excess. However, one single dash has proven to be not enough.

History

The recipe for Pear belle Hélène is attributed to Auguste Escoffier, who published it in his Guide Culinaire. The inspiration for this liquid adaption came from the desire to use Eau-de-Vie in a drink that was classical in form while demonstrating the versatility of fruit-based spirits.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Anton Roeder, Hemingway Bar, Freiburg, Baden-Wuerttemberg, Germany
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 2/27/2012:

Do you prefer aged or unaged Poire Williams in this drink? I wish I could find the Mozart Dry where I am, as this sounds rather interesting. Oh, and the twist in the drink as the garnish, correct?

Thanks,

Zachary

wizzard commented on 2/28/2012:

I use an unaged one (at least not barrel aged). Depending on the Poire Williams, you need quite a lot of syrup. Using an aged one might be interesting to get some of the vanilla flavors from another source. I like the way the unaged version looks like a clear spirit on ice, though

Are Mozart Chocolate Bitters not available in the U.S.? They've become sort of a standard for Chocolate Bitters here in Germany, although I often find them too intense which makes them difficult to use.
I'll try to experiment with some other chocolate bitters to see what they can do.

I always use the twist to get some of the oils on the drink's surface. Most recipes for Poire belle Hélène that I've seen so far call for a little lemon and I think it works very well with the vanilla. I also put the twist in the glass as garnish whenever I don't have any candied violets at hand.

Cheers,

Anton

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
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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>

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