1492

1 1⁄2 oz Rye
3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Bitters, Angostura Orange
1 pn Salt, Maldon
1 twst Lemon peel
Instructions

Stir with ice. Strain into heavy rocks glass over large ice cube. Twist, rim and garnish with lemon peel. Sprinkle salt over cube.

Notes

You can sub bourbon for rye, or orange peel for lemon.

History

Part 1794, part Little Giuseppe.

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Made with Rittenhouse, Regans, lemon twist. With bonded rye, booziness to match the bitterness. Appealing fruity nose. This is extremely close to the 1794.
  • Excellent use of campari
  • High West Midwinter Night's Dram Rye — ★★★★★
  • Good, friendlier than Boulevardier.
  • Pretty nice. I served up. Easy on the chocolate bitters.
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Latin Quarter

2 oz Guatemalan rum, Zacapa 23
1 t Simple syrup
1 ds Bitters, Angostura
1 ds Bitters, Bittermens Xocolatl Mole
3 ds Peychaud's Bitters (house, see note)
1 rinse Absinthe, Vieux Pontarlier Verte
1 twst Lemon peel
Instructions

Fill a double old fashioned glass with ice and a small amount of Absinthe. Stir the Rum, Sugar Cane Syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass.

Notes

Created for Bittermens to promote their Xocolatl Mole bitters. Death and co. House Peychauds is 2:1 Peychauds and Bitter Truth Creole.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Joaquín Simó for Death & Co., New York City
Source reference

http://www.findeatdrink.com/Index/Drink/Entries/2011/3/22_bittermens_re… - also Death and Co. pg 257

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Friends like it
  • 3:1 peychaud's to hellfire bitters was excellent! — ★★★★★
  • Tried this with an aged demerara rum and didn't particularly like it. Bitterness dominated. With the spec'ed rum I suspect it'd be better.
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Zachary Pearson commented on 10/25/2014:

Updated this as per the recipe in the Death and Co. book.

Thanks,

Zachary

Heather in Queue

1 1⁄2 oz Gin
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Orange liqueur
1⁄4 oz Fernet Branca
Instructions

Stir with ice. Strain into chilled cocktail glass. Garnish with lemon peel.

Yields Drink
Authenticity
Unknown
Creator
Jackson Cannon; Eastern Standard, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2008/11/heather-in-queue.html
All the Gin Joints, Michael Turback

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Made with PFDC. A bit medicinal but has an undeniably intriguing finish. A brighter Hanky Panky alternative. — ★★★★
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yarm commented on 12/05/2021:

When we first started going there in 2007, Eastern Standard still had a large stash of Amer Picon (no longer imported due to labeling issues) found in a corner of a distributor's warehouse, and they featured such great drinks like Chuck Taggart's Hoskins Cocktail (gin, Amer Picon, Maraschino, Cointreau, and orange bitters). When they depleted their picon collection, they had unfortunately hooked a loyal bar crowd on these libations and needed to find alternatives for them quick. When a regular named Heather requested a Hoskins in 2008, bar director Jackson Cannon thought on his feet and crafted the Heather in Queue to capture some of those flavors. Other orange spirits besides Bauchant would work here, but the bar loved that liqueur (not to mention other gins and blanc vermouths). Probably the most common orange liqueur to Bauchant would be Grand Marnier but perhaps Pierre Ferrand Dry Curaçao would work great.

Sage Advice

1 1⁄4 oz Gin
1⁄2 oz Aperol
1⁄2 oz Aromatized wine, Lillet Blanc
3⁄4 oz Plain shrub (Strawberry, rhubarb and sage infused, see notes)
1⁄2 oz Lemon juice
1 lf Sage (Large, garnish)
1 ds Peychaud's Bitters (Optional)
1 oz Soda water
Instructions

Shake, strain, chilled coupe or cocktail glass. Top with soda water and garnish.

Notes

To make the sage shrub syrup, combine 1 cup water and 1 cup sugar with 1/2 cup champagne vinegar in a sauce over medium high heat with 1 pint of chopped strawberries and 1 cup chopped rhubarb. Add 15 leaves of fresh sage and simmer till sugar is dissolved and slightly thickend, about 20 minutes. Remove from heat and cool. Fine strain, bottle and refrigerate for up to a month.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Absinthe Suissesse

1 1⁄4 oz Absinthe (or Herbsaint)
1⁄2 oz Orgeat
2 oz Milk
1 Whole egg
6 oz Ice
Instructions

Add all ingredients to a blender and blend until slushy. Pour unstrained into a Collins glass.

Notes

Some people add a dash of orange flower water to the top as a garnish, and substitute cream for milk. There is another version of this drink mentioned in Stanley Clisby Arthur that has a bunch of creme de menthe in it.

History

A traditional New Orleans breakfast drink.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.oldabsinthehouse.com/cocktails.html

Curator rating
4 stars
Average rating
3.5 stars
(6 ratings)
From other users
  • I like Chris Hannah's Version: 1 oz absinthe, .5 Herbsaint, .5 white crème de menthe, .25 orgeat 1 egg white, 1 oz. half and half https://imbibemagazine.com/absinthe-suissese-recipe/
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Zachary Pearson commented on 3/06/2012:

So my bottle of $30 Pernod absinthe was staring at me tonight, and I decided to make one. I decided to put half a dozen drops of orange flower water on top of the finished drink, which I think is a very nice touch. As I'm sitting here drinking it, I'm realizing that even though Pernod absinthe is 136 proof, there's 8 3/4 oz of other stuff to knock down the alcohol. There's something very nice about the absinthe + orgeat + OFW combination, and at the first sip, it hits me - the OFW brings out a lot of minty notes from the absinthe in the drink. I'm now beginning to suspect that the mid-30's Suissesse (from Arthur) was full of creme de menthe to add mint flavors back into a drink that had lost mint flavors when absinthe was banned in the US in 1915.

Thanks,

Zachary

DrunkLab commented on 7/22/2013:

With orange flower water and good orgeat, this is a top 10 drink for me, especially on hot summer afternoons. I use just egg whites, not the whole egg. Thanks for posting a version with OFW and thanks for the fascinating hypothesis on the 30s version.

Death & Taxes

1 1⁄2 oz Gin, Death's Door
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Elderflower liqueur, St. Germain
1 1⁄2 bsp Amer Picon (or Toriani Amer)
1 twst Orange peel (Flamed, garnish)
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
Instructions

Stir, strain, chilled coupe, garnish.

Notes

The Brooklyn and Income Tax Cocktail were the inspiration. Again, if no Amer Picon is available, use Torani Amer.

Picture of Death & Taxes
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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mattchicago commented on 4/11/2015:

2014-03-29 - Today, I'm doing my taxes. Coming across this recipe, I thought it the perfect thing to take the pain away... I used Tanqueray, Amer Nouvelle, and Jamaica #1 bitters (lacking Jerry Thomas's). Very nice! Aromas of flowers, citrus, gin. Will definitely make it part of the rotation.

2015-04-11 - continuing the tradition of drinking this whilst doing my taxes, one year later. This time I have proper Death's Door Gin & Jerry Thomas bitters. A wonderful drink to take the pain away.

Caricature Cocktail

2 oz Gin
1⁄2 oz Sweet vermouth
1⁄2 oz Campari
1 oz Grapefruit juice
1 oz Simple syrup
1 twst Orange peel (Flamed, garnish)
Instructions

Shake, strain, chilled large cocktail glass, garnish.

History

Created for Dale DeGroff's wife, Jill, who loves to capture caricatures of unsuspecting people.

Yields Drink
Authenticity
Authentic recipe
Creator
Gary & Mardee Regan
Source reference

The Craft of the Cocktail by Dale DeGroff

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Wonderfully unique. I used Cocchi Torino and Aperol instead of Campari but Campari is probably better and agree that it's on the sweet side. Replacing sugar with 3/4 Cointreau will probably improve it. I'll try that next time.
  • Seems plenty sweet as is, try leaving out simple next time
  • Has a not-unpleasant cotton candy flavor. I think it's good without simple syrup, and ¼ oz makes it plenty sweet. — ★★★★
  • A little sweet. Would reduce Cointreau to 1/2 oz
  • Juicier, sweeter version of a Negroni
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hypoxic_ commented on 1/30/2024:

Seems plenty sweet as is, try leaving out simple next time depending on red bitter and vermouth used

The Bitter Philadelphian

2 oz Rye, Rittenhouse 100
2 ds Orange bitters
6 oz Chinotto, San Pellegrino
Instructions

Build liquor and bitters into 9oz old-fashioned glass filled with ice. Top with chinotto, squeeze lemon wedge into cocktail, and stir.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Zachary Pearson commented on 3/02/2012:

Curated this slightly. In a 9 oz glass full of ice, you're liable to get 5-6 oz of Chinotto in the glass. We try to be precise with volumes, avoiding "top with" as an instruction, as glass size varies pretty wildly.

Thanks,

Zachary

Kon-tini

1 1⁄2 oz Light rum (virgin island)
1⁄2 oz Dark rum (demerara)
3⁄4 oz Ginger liqueur
3⁄4 oz Falernum
3⁄4 oz Lime juice
Instructions

Shake with ice and strain into a coupe glass. Garnish with a lime twist spiral.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeff Beach Bum Berry
Source reference

Food & Wines: Cocktails 2010 (found at http://cocktailvirgin.blogspot.com/2012/02/kon-tini.html)

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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christina in tacoma commented on 4/05/2012:

I used Cruzan single barrel and Lemonhart 80 proof. This came out syrupy sweet, so I'd suggest starting with with half the falernum and ginger liqueur quantities and adjusting from there.

Hawaiian Room

1 oz Rum
1⁄2 oz Applejack
1⁄2 oz Triple sec
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
Instructions

Shake with ice and strain into a cocktail glass.

History

Named after the Hawaiian Room at the Hotel Lexington in New York City

Yields Drink
Authenticity
Unknown
Source reference

From Ted Saucier's book Bottom's Up - found at
http://cocktailvirgin.blogspot.com/2012/02/hawaiian-room.html

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Jerry
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