Negroni d'Or

1 1⁄2 oz Gin
1⁄2 oz Gran Classico
1⁄2 oz Bianco Vermouth, Dolin
Instructions

Stir with ice and strain in to a cocktail glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Brian Mac Gregor, Jardiniere restaurant in San Francisco
Source reference

http://ohgo.sh/archive/gran-classico-bitters-review/

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • This is a nice drink! I've made w/ dif amounts of gin from .5 to 1.5 and all good. I've always made with dry vermouth, but will get some blanc to properly try.
  • Not sure why the classic negroni proportions are skewed to be so gin-heavy- I like much more with a full ounce of vermouth and gran classico
  • Perfectly balanced with Plymouth gin and Martini bianco — ★★★★★
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MOJO1229 commented on 11/29/2016:

<br />A lovely drink, but even more so than one of my favorite cocktails, the traditional Negroni. Why so? The use of Gran Classico instead of Campari. Gran Classico gives a bitterness that is a hallmark of the Negroni, only less so. This is the cocktail of choice, I believe, for those who would like a less bitter Negroni-syle cocktail. But don't sell short the Dolin Blanco, which has a sweetness to it, but less than the sweet vermouth used in the traditional Negroni.

Consequently, the Negroni d'Or deserves a good gin, one wiith a nice bouquet. Tanqueray Ten, Beefeater 24, and Citadelle come to mind. Without the Campari and sweet vermouth, the gin is able to peek its head out a little more and make its presence known. This is truly a Negroni of gold!

The Lady Chesdin

2⁄3 oz Gin, Hendrick's (must be Hendrick's)
2 t Dry vermouth, Noilly Prat (or any French vermouth)
1⁄2 t Orange bitters, Regans' orange bitters
1⁄2 t Peychaud's Bitters
1⁄2 t Bitters, Angostura
1 ds Celery bitters, Bitter Truth Celery
2 cube Sugar cube
3 sli Cucumber
1 part Onion (Red, 1.5 cm square, single layer)
1 wdg Lime
1 part Cucumber (Spear)
Instructions

Heavily macerate three slices cucumber, two sugar cubes.

Gently macerate/muddle lime and onion in same container, add remaining ingredients.

Shake 15-20 seconds, pour over tumbler-full of ice, garnish with cucumber spear

History

Hot summer day, offensive golf course cart girl. The rest is cocktail history.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
J.C. with a little D., 'Bar, One', Virginia
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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  • Two from L.A. — Cynar, Gin, Herbal liqueur, Orange bitters, Egg white, Orange peel
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The Powhatan

1 3⁄8 oz Rye (or Bourbon)
1⁄2 oz Ginger liqueur, King's Ginger (or Domaine de Canton)
1⁄4 oz Triple sec, Cointreau
1⁄2 t Bitters, Angostura
1⁄2 t Orange bitters, Regans' orange bitters
1⁄4 t Peychaud's Bitters
2 sli Ginger (or Jar well drained)
1 Maraschino cherry, Luxardo (minimal syrup)
1⁄2 sli Orange (open backwards, gently muddled)
Instructions

Macerate ginger and gently pop cherry with a dash of aromatic in Old Fashioned glass.

Mix liquid ingredients in shaker over fresh ice, gently swirl/modest shake, 15-20 seconds.

Strain over single large cube, one small or up.

Notes

Optional: One solitary drop of jalapeno essence (Va Winery - Peaks of Otter's Kiss the Devil is excellent for this)

History

Created for the occasion of a friend's PhD!

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
J., 'Bar, One', Virginia
Source reference

Inspired by Manhattan and Old Fashioned

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Zachary Pearson commented on 3/22/2012:

Cleaned this up a bit - removed "fresh" from the ginger - we assume all fresh ingredients are fresh. I also removed the "Any Call Brand" from the Rye - we also assume you're using high quality ingredients and that if you think any Rye will work, other people will use whatever Rye they have on hand.

Thanks,

Zachary

Wakeup Juice

3⁄4 oz Gin
3⁄4 oz Pimm's No. 1 Cup
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1 ds Grapefruit bitters
Instructions

Shake well with ice and double-strain into chilled cocktail glass. Garnish with orange wedge.

Yields Drink
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Too sweet. Scale back the Cointreau and it'll be better. — ★★★
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  • Big Cut — Gin, Pamplemousse Rose, Cynar 70, Aztec Chocolate bitters, Lemon juice
  • New Amsterdam Winter Fix — Gin, Triple sec, Lemon juice, Ginger, Cranberry
  • The Magnolia Tree — Gin, Orange Curaçao, Campari, Herbal liqueur, Lemon juice
  • Bonjour Farrokh — Gin, Triple sec, Parfait Amour, Grapefruit liqueur, Lemon juice, Simple syrup, Orange peel
  • Maiden's Prayer — Gin, Triple sec, Lemon juice, Orange juice
bkemp1984 commented on 9/08/2018:

I always scale back on simple syrup in my drinks and don't like sweet drinks, but cutting back on the triple sec like one person suggested left me wanting more sweet

Biff Malibu commented on 1/27/2022:

Ran out of Pimms on the second iteration - subbed in Aperol. Worked like a champ!

Décolletage

1 1⁄2 oz Reposado Tequila
1 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Aperol
1⁄4 oz Fernet Branca
1 twst Orange peel
Instructions

Stir, strain over ice in old fashioned glass, orange peel garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Hannah, French 75, New Orleans
Source reference

http://cocktailvirgin.blogspot.com/2012/03/decolletage.html

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Less dubonnet
  • A good new tequila drink for me. I used 1800 reposado, and as usual, I eased up on the Fernet Branca. Also upped the Dubonnet a tad.
  • Too much sweet vermouth.
  • A somewhat sweet cocktail, but one that can easily be imbibed from late afternoon on, It certainly makes for a great before dinner drink--but many bars don't have Aperol or Fernet Branca.
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Raspberry Punch

1 gal Green tea (Mariage Freres Iskandar (violet))
64 oz Pomegranate juice
6 Lemon (Large, Peeled - or 12 small)
48 oz Sugar (Divided)
24 oz Water (Hot)
24 oz Lemon juice (from Lemons above)
24 oz Raspberry syrup
1 oz Lactart (to correct acidity, to taste)
Instructions

Make an oleo-saccharum: Muddle 24 oz sugar (like Florida Crystals, something coarse) with lemon peels. Cover with plastic wrap and let sit some place warm for 1 hour. Dissolve sugar with hot water, add lemon juice, strain out peels. This can be made a week ahead and refrigerated. Make raspberry syrup: Mash raspberries. Take 12 oz of raspberries, 4 oz water, 24 oz sugar and bring to a boil. Reduce by half. Remove from heat and add 12 more ounces of raspberries. Let rest for 30 minutes and strain, pressing on raspberries to extract all the juice. When you're ready to serve: Add all ingredients to a 3 gallon punchbowl. Correct acidity with Lactart.

Notes

A fancy ice ring is nice here - you can use a silicone Bundt pan and freeze raspberries and mint leaves in the ring. A few tablespoons of raspberry eau de vie is nice in the raspberry syrup to add aroma. This punch can be made alcoholic by subbing out 32 oz of green tea and 16 oz of pomegranate juice for alcohol - Rye whiskey might be nice.

Raspberry Punch with decorative ice ring
©Zachary Pearson
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Long Island City Iced Tea — Bison grass vodka, Solbeso, Soda water, Lemon juice, Tea syrup, Ginger syrup
  • 2020 Visions — Orange liqueur, Cynar, Pineapple juice, Grenadine, Lemon juice
  • Moko Jumbie — Jamaican rum, Cardamaro, Absinthe, Pineapple syrup, Lime juice
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Absinthe Suissesse (Stanley Clisby Arthur)

2 oz Absinthe
1 oz Dry vermouth
1 t Sugar
2 oz Sparkling water
1 Egg white
1⁄2 oz Crème de Menthe
Instructions

Dissolve sugar with sparkling water, add vermouth and absinthe. Add the egg white. (Dry shake first, please!) Fill the shaker with ice and shake vigorously. Strain into a champagne glass (coupe?) in which there is a cherry with creme de menthe poured over it.

Notes

Please note the difference between this and the other Absinthe Suissesse recipe. The creme de menthe really drives this drink.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
Stanley Clisby Arthur
Source reference

"Famous New Orleans Drinks and How to Mix Em", Stanley Clisby Arthur

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Aggressively weird; I can see why this version has not gained popularity. Improved by some cream. — ★★
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Hannah Marina Cocktail

2⁄3 oz Gin, Beefeater 24
2⁄3 oz Apple schnapps liqueur
2 t Galliano
2 t Lemon juice
2 t Simple syrup
2 ds Orange bitters
1 twst Orange peel
1 ? Cherry
Instructions

Fill in a cobler shaker with all the ingredients and ad ice. Shake well and strain in a frozen Martini glass. Garnish with an orange twist and a maraschino cherry.

Notes

You may add orange syrup if you'de like to add more orange essence to the drink. I've also used mandarin syrup, and it works really well.

History

Made in honor of the birth of Hannah Marina Angelsmith.
I wanted to take out all the flavours of the delicious Beefeater 24 Gin...

Hannah Marina Cocktail
©Lucas Guidi 2011
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Lucas Guidi, Rome - Italy
Curator rating
Not yet rated
Average rating
Not yet rated
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Pressgang Swizzle

1 oz Old Tom Gin
1 oz Jamaican rum
3⁄4 oz Lime juice
3⁄4 oz Grapefruit juice
1⁄2 oz Orgeat
1⁄4 oz Ginger syrup
6 ds Bitters, Angostura
6 ds Peychaud's Bitters
Instructions

Shake all but the bitters with three ice cubes and strain into a pilsner glass. Fill the glass with crushed ice until it cones over the top. Garnish with the bitters.

History

This is the first drink I've posted that's not my own. I felt compelled because it's an excellent and extraordinary-looking drink and I wanted to share the photo. BTW, I crush ice by holding it in my hand and smacking it with a bar spoon, so the results are chunky and inconsistent.

Pressgang Swizzle
2012 mahastew
Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Dram, Brooklyn
Source reference

http://www.imbibemagazine.com/Pressgang-Swizzle-Recipe

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Flavors are superbly balanced, and quite strong. I actually added some water to the drink since I couldn't wait for enough of the crushed ice to melt to provide more dilution.
  • Not as pretty a drink as I wanted it to be--cloudy beige with the bitters on top looking a little like a garnish knife accident. But this tastes quite good. Used Tanq OT and Smith & Cross. Nice mix of spicy and juicy. — ★★★★
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Amaretto Sour (Jeffrey Morgenthaler)

1 1⁄2 oz Amaretto, Lazzaroni
3⁄4 oz Bourbon, Booker's (or other overproof)
1 oz Lemon juice
1 t Simple syrup (2:1)
1⁄2 oz Egg white
1 twst Lemon peel (as garnish)
1 Maraschino cherry (brandied, as garnish)
Instructions

Dry shake, shake, strain, rocks, lowball, garnish

Notes

Luxardo amaretto is also excellent.

History

Jeffrey's elevation of a novice drink into an interesting modern sour

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
Jeffrey Morganthaller, Portland, OR
Source reference

http://www.jeffreymorgenthaler.com/2012/i-make-the-best-amaretto-sour-i…

Curator rating
Not yet rated
Average rating
4 stars
(44 ratings)
From other users
  • Floated some leftover Cab Sav on top, New York Sour Style. Worked Splendidly! Sans lemon peel garnish for wine aromatics.
  • Good, only 3/4 lemon
  • Don't use whole egg white
  • Tasty and easy to drink.
  • this is yum
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Dan commented on 5/19/2012:

I tried this (although without the simple). I guess the "world's best Amaretto Sour" is like the world's best Appletini. It was enjoyable, and the Booker's definitely helps. I used Luxardo Amaretto, perhaps the best available. I tried it and then doubled the Booker's. I would make this for someone looking for an accessible cocktail. The egg white makes a very nice foam, although without the added simple, it was a bit alum-like.

DrunkLab commented on 4/12/2013:

This formula works well with various amari in place of the amaretto (adjust the amount of simple syrup according to each's dryness), and is good for making approachable, balanced sours out of accessible liqueurs. E.g., a St. Germain Sour with lime instead of lemon, no egg white, and high proof gin or Wray & Nephew rum instead of bourbon.

TrinSF commented on 9/26/2022:

Yep, fine with rye. Important to use only half the egg white, and to include that bit of rich syrup.

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