Spirit of Agave

1 oz Blanco tequila
1⁄2 oz Mezcal
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Lime juice
1⁄2 oz Agave syrup
1 sli Lime (as garnish, cut in wheel)
Instructions

Shake, strain, rocks w/ one large cube, garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

Mix, Shake, Stir

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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Lamuya commented on 7/07/2021:

Perfect balance and great for showcasing the tequila and mezcal! I also like the way the Lillet is integrated here, it's in the background but nicely highlights the fruity notes and gives more complexity to the drink.

louBD commented on 9/03/2021:

A bit too sweet for my taste, but I love the low key showcasing of the mezcal.

Vigoroso

1 1⁄2 oz Genever, Bols (Barrel Aged)
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir with cracked ice and strain into chilled cocktail glass. Garnish with orange peel.

Notes

Experimenting with Bols Barrel Aged Genever and came up with this Negroni variation.

Picture of Vigoroso
2011 Kindred Cocktails
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Cynthia Payne
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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MOJO1229 commented on 12/17/2016:

Another Negroni-style cocktail. It seems like there's no end to them. And thank goodness, I say! It is true that some of these variations taste alike, or at least so similar that it's hard to tell the difference between one and the other. Fortunately the "Vigoroso" does taste substantialy different, thanks to the barrel-aged Genever. Otherwise, it would be another same old same old.

When I considered the ingredients of the posted recipe, I thought the cocktail would be too sweet. With that in mind, I made a major change that resulted in a more balanced tasting cocktail. The change was to measure 1/3 oz of Aperol, and then add enough Campari to bring the mixture up to the 3/4 oz mark. The Campari added a much needed bitterness to bring a balance to the drink. The minor change had to do with the orange bitters. Instead of Regans' #6, I used Fee Bros gin barrel-aged orange bitters. I believe it was this year that Fee Bros put this product on the market. Its orange flavor is akin to Angustora orange bitters, which has a poignant but natural tasting orange flavor. Prior to the introduction of their gin barrel-aged orange bitter, the only orange bitters Fee Bros sold was its West Indies orange bitters, with an orange flavor that is subtle and somewhat sweet.

All in all, the Vigoroso is worth trying. If you think the posted recipe will be too sweet, or you find that it IS too sweet, add some Campari. But whether you use the posted recipe, or modify it, I believe you'll enjoy this Negroni-style cocktail. I rated the modified recipe at 4.0. Sometime soon, I'll try the recipe unchanged to see what I think of it. Who knows? It may be as good or better unmodified.

Bait and Switch

1 1⁄2 oz Gin
1⁄2 oz Bianco Vermouth, Imbue Bittersweet vermouth
1⁄2 oz Rhubarb Cordial
1⁄4 oz Aromatized wine, Imbue Petal & Thorn
1⁄4 oz Simple syrup (1:1 ratio)
1 twst Lemon peel
Instructions

Combine all ingredients in a mixing glass
filled with ice. Stir until well chilled. Strain
into a chilled cocktail glass and garnish.

Notes

Just the right amount of sweetness to start then
opening up to more complex flavors of the
vermouth and gin. Great lingering sipper.

History

Developed this recipe after finding a bottle of Rhubarb Cordial at the liquor store one day.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Paul Ritums, Local 360, Seattle, WA
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • Lindberg's Baby — Old Tom Gin, Aromatized wine, Apricot liqueur, Grapefruit bitters, Bitters
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The Good Life

1 3⁄4 oz Aquavit (North Shore)
1 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lime juice
1⁄2 oz Demerara syrup (2:1)
10 dr Orange bitters, Regans' orange bitters
1 twst Orange peel (Garnish)
Instructions

Shake, strain, chilled coupe, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Benjamin Schiller, Boka, Chicago
Source reference

The American Cocktail, by the Editors of Imbibe Magazine

Curator rating
Not yet rated
Average rating
4.5 stars
(21 ratings)
From other users
  • Reduce sweetness
  • What a pleasant drink. I agree with others that the simple should be reduced.
  • A little too sweet. Next time will cut the simple syrup in half. — ★★★★
  • The ginger and aquavit are nice together. Used grapefruit twist by necessity and liked it. Friend called it "perfumey." — ★★★★
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Steve L commented on 12/06/2017:

I think this is an extraordinarily good cocktail.  Very well balanced, rich and complex.  The ginger and the hint of caraway from the Aquavit are a perfect fit.  I made mine with Aarbrog Taffel...so may have more (or less) caraway than the North Shore...??  Lovely drink in any case.

Boston Bog

1 1⁄2 oz Rum, Appleton Reserve
1⁄2 oz Apricot liqueur, Rothman & Winter
1⁄2 oz Ginger syrup
1⁄2 oz Lime juice
6 Cranberry
1 twst Orange peel (Garnish)
1⁄2 oz Cranberry juice (Optional)
Instructions

Muddle cranberries, add remaining ingredients with ice. Shake, double strain, chilled cocktail glass, garnish.

Notes

To make ginger syrup bring 1 cup water and 1 cup Demerara sugar to a boil. Reduce heat to a simmer, stir till sugar is dissolved, about 3 minutes. Remove from heat and cool. Place in blender with 1 cup diced ginger, purée. Fine strain and store for up to two weeks.

Yields Drink
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Drink, Boston
Source reference

The American Cocktail, by the Editors of Imbibe Magazine

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Subbed: 0.5oz of rye (Rittenhouse) for 0.5 of rum; New Deal Ginger liqueur for syrup; my own homemade ginger citrus cranberry sauce for muddled cranberries (~ 0.5oz). Delicious holiday-themed punch! Lengthen with Q Light Ginger Beer as desired. — ★★★★
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Cara A commented on 12/09/2022:

I muddled fresh ginger (instead of cranberries) and used cranberry syrup (instead of ginger syrup). Kept everything else the same. It was great!

The Hallelujah

1 oz Cognac (Babylonian Grape Brandy)
1 c Ice (Ice of the crest of Mount Sinai (crushed))
4 dr Lime juice (Lemon from the Desert of Sin)
1 1⁄2 oz Sweet vermouth (Gomorrah and Sodom Vermouth)
1⁄2 oz Añejo rum (Rum aged in Noah's Ark (rye can also be used))
1⁄2 oz Grenadine (Add Cain's Syrup from the Garden of Eden)
Instructions

You then give it a Hebrew shake and pop a cherry on top. Say Hallelujah after drinking.

History

Bilgay apparently sent out postcards listing the ingredients as shown above....many thousands went out, and a million dollar lawsuit was instituted.

Yields Drink
Authenticity
Unknown
Creator
Originated by Max Bilgray, of Colon, Pananma around 1929 and dedicated to Aimee Semple McPherson (a controversial evangelist of the era) as a result of an alleged visit to his Bilgray's Tropic Bar and Cabaret.
Source reference

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

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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drinkingandthinking commented on 1/23/2022:

It's okay but basically just tastes like the ingredients rather than a carefully balanced cocktail.

The Grande Bretagne no.2

1 1⁄2 oz Gin (dry)
1⁄2 oz Kirschwasser
1⁄2 oz Lime juice
1 t Egg white
1 ds Peach bitters
Instructions

Shake. Serve up.

Yields Drink
Authenticity
Unknown
Creator
Bartender in Athens, Greece around 1900
Source reference

The Gentleman's!Companion bt Charles H. Baker jr. 1939

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Pretty tart (consider a smidge of syrup). Be generous with the peach bitters, top with a drop or two of Peychaud's.
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laerm commented on 1/18/2015:

Pretty tart (consider a smidge of syrup). Be generous with the peach bitters. I felt it was missing something, and a drop or three of Peychaud's on top looked and smelled great.

The Grand Bretagne no.1

1 1⁄2 oz Gin (dry)
1⁄2 oz Apricot liqueur (dry)
1⁄2 oz Lime juice
1 t Egg white
1 ds Orange bitters
Instructions

Shake, serve up in cocktail glass.

Yields Drink
Authenticity
Unknown
Creator
A unkown bartender in Athens Greece around the turn of the twentieth century
Source reference

The Genteman's Companion by Charles H. baker jr. (1939)

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Baker says this is one of the half-dozen chief cocktails in the world, but it is almost unknown, and does not seem to be as great as he says in anyone else's experience. It is very good, but doesn't seem great.
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Cocktailian commented on 1/07/2019:

SPEC#1: using nolet's silver, bitter truth apricot liqueur, lime, whites and regan's no.6... maybe ☆☆

Cocktailian commented on 1/07/2019:

SPEC#2: nolet's silver, edmond briotett creme de peche (instead of apricot), lemon (both lemon and lime are listed as options in the original recipe), whites and bitter truth peach bitters. A dry cocktail but definitely an improvement over the original (and more of a combo of no.1 & 2). ☆☆☆☆

Cafe de Paris

1 1⁄2 oz Gin (dry)
1⁄2 Egg white
1 t Anisette
1 t Cream
Instructions

Shake, serve up

Yields Drink
Authenticity
Unknown
Creator
unknown
Source reference

Monte Restaurant, mentioned in The Gentleman's Companion, Charles H. Baker, jr 1939

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Bavarian Bridegroom's Cup

12 oz White wine (Rhine, Dry)
1 1⁄2 oz Kirschwasser
3 T Strawberry (sugared, crushed and chilled)
1 spg Mint
Instructions

In a large goblet fill 1/3 with ice. Pour in chilled wine, add kirsch and stir. Garnish with strawberries and mint.

Yields Drink
Year
1939
Authenticity
Authentic recipe
Creator
Unknown
Source reference

The Gentleman's Companion, vol. II. Charles H. Baker 1939 p. 18

Curator rating
Not yet rated
Average rating
Not yet rated
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