Cucumberous

1 1⁄2 oz Gin, Magellan Blue
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Cucumber (juice it! JUST THE JUICE!)
1⁄4 oz Lime juice
1⁄4 oz Simple syrup (infused with rosemary)
2 ds Orange bitters
Instructions

Shake with ice and strain into a chilled cocktail glass.

Garnish with cucumber slices.

Notes

Post Prohibition are hoping to launch their own range of bitters soon - home-made bitters recipes are already available on their site, but take a good month or so to prepare!

Picture of Cucumberous
2010 Post Prohibition
Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Josh Sullivan
Source reference

http://postprohibition.com/recipes/cucumberous/

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Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Dill or No Dill — Gin, Cucumber juice, Elderflower syrup, Lemon juice, Dill, Salt
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  • Alligator Swing — Gin, Herbal liqueur, Cucumber juice, Honeydew melon juice, Lemon juice, Rosemary syrup

The Briar Patch

1 1⁄2 oz Apple brandy, Lairds
3⁄4 oz Rye, Old Overholt
1⁄2 oz Sweet vermouth, Cinzano Rosso
1⁄4 oz Cynar
12 dr Celery bitters, Bittermens Orchard Street Celery Shrub
1 ds Rhubarb bitters, Fee Brothers
Instructions

Stir and strain into a goblet. Garnish with an orange twist.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Cynar initially seems overstated @ half the amount specified
  • Boring. A lot of alcohol, but no pizzaz or specialness. Tossed, and subbed a 1794 for tonight.
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The Soother

1⁄2 t Simple syrup (Or agave nectar)
1 oz Cognac
1 oz Jamaican rum
1⁄2 oz Orange Curaçao
1⁄2 ? Lemon (Juice of)
1 t Apple juice
Instructions

Shake and strain into a goblet. Garnish with a fancy lemon twist.

Yields Drink
Authenticity
Authentic recipe
Source reference

Vintage Spirits and Forgotten Cocktails by Ted Haigh

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Not yet rated
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Not yet rated
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A.B.C. Cocktail

1 oz Tawny port
1 oz Cognac, Courvoisier
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄6 oz Cane syrup
7 lf Mint
1 twst Lemon peel (as garnish)
1 Maraschino cherry (as garnish)
Instructions

Put torn mint and other ingredients in a shaker with ice. Shake and fine strain into a small stemmed glass. Garnish.

Notes

This is a classic cocktail with an unknown origin that combines port and cognac with a delicate and fresh sense of mint leaves..

Yields Drink
Authenticity
Authentic recipe
Creator
Unknown Origin
Source reference

https://www.diffordsguide.com/cocktails/recipe/4/abc-cocktail

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Frank's Cocktail — Cognac, White port, Orange bitters, Maraschino Liqueur, Lemon peel
  • The Warlock's Hat — Rye, Tawny port, Demerara Rum, Nocino, Bitters, Lime
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Zachary Pearson commented on 2/03/2012:

Walter,

I'm wondering if you found this at Difford's Guide - they call for 1 shot each (= 1.5 oz) of Cognac and Tawny Port, 1 shot of simple (I think this is probably wrong and should be 1 dash simple), and 1/4 shot (= 1/3 oz) Maraschino, with 7 mint leaves. Please let me know and I'll correct it.

Thanks,

Zachary

Craig E commented on 7/27/2019:

Curated to change ingredients as at updated Diffard's link and to paraphrase instructions. Thanks @lumnaya

Tongue Thai'd

1 1⁄4 oz Mekhong (or use rum of choice.)
3⁄4 oz Ginger liqueur, BroVo
3⁄4 oz Lime juice
3⁄4 oz Guava juice (Puree is better)
1⁄4 oz Orgeat
2 lf Basil (1 for Garnish)
1⁄2 oz Simple syrup
Instructions

Shake with 1 basil leaf and strain into a chilled Double Old Fashioned glass with ice. Garnish.

Notes

Mekhong Spirit is an herbacious spirit produced in Thailand, with hints of ginger and orange.

Picture of Tongue Thai'd
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Not as complex tasting as the recipe suggest.
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A Roman Holiday in Kentucky

1 3⁄4 oz Bourbon, Elijah Craig
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Sambuca
1⁄4 oz Campari
2 ds Peychaud's Bitters
Instructions

Stir and strain into a chilled coupe glass. Garnish with 3 coffee beans.

Notes

Definitley not for a novice, big herbacious flavors highlighted by licorice and vanilla with a slightly bitter dry finish. Carefully measure the Sambuca, too much will overpower all the other flavors.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • In-depth work — Bourbon, Suze, Jägermeister, Mirto
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bkemp1984 commented on 12/01/2023:

Me likey.....though I did use rye, Gran Classico, and Chinchón, a Spanish anisette.

Depth Charge

1 oz Brandy
1 oz Apple brandy
1⁄2 oz Grenadine
1⁄2 oz Lemon juice
1 ds Peychaud's Bitters
Instructions

Shake with ice. Serve straight up or on the rocks.

Yields Drink
Year
1914
Authenticity
Authentic recipe
Source reference

New bartender's guide:
telling how to mix all the standard and popular drinks called for everyday (C. Mahoney, 1914)

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Similar to the "Depth Bomb" cocktail in the Savoy Cocktail Book, The Depth Bomb calls for 4 dashes grenadine and 1 dash lemon juice instead of the equal parts used here.
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Statesman

2 oz Gin, Beefeater 24
1⁄2 oz Pear liqueur, Rothman & Winter Orchard Pear
1 bsp Herbal liqueur, Green Chartreuse
1 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, coupe, garnish.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Erick Castro
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Go easy on GC
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Scottish Hill

1 1⁄2 oz Scotch, Johnnie Walker Black Label (or any brand)
3⁄4 oz Sweet vermouth, Martini & Rossi
1⁄2 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Orange liqueur, Mandarine Napoleon
2 ds Orange bitters, Angostura Orange
Instructions

Stir all ingredients with ice and strain into chilled cocktail glass. Add an orange zest twist as a garnish and serve.

Notes

Enjoy with a mix of flavors led by a good scotch

Yields Drink
Authenticity
Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Reworked with whiskey, sherry, cherry liqueur, vermouth
  • Fine with sweet vermouth, but Punt e Mes makes for a more complex drink.
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You'll Shoot Your Eye Out

2 oz Gold rum
1⁄2 oz Becherovka
1⁄2 oz Bénédictine
1⁄4 oz Cinnamon syrup
3 ds Orange bitters, Angostura Orange
1 twst Orange peel (to garnish)
Instructions

Combine all ingredients with ice and stir until well-chilled. Strain into a cocktail glass or over 1 large ice cube in a rocks glass.

Notes

Cinnamon Syrup:
"In a saucepan, combine 1 cup of white granulated sugar and 1 cup of water and heat on low, stirring frequently, until the sugar completely dissolves. Turn off heat. In another saucepan over medium heat, toast 5 cinnamon sticks, making sure to toast both sides of each stick, until you begin to smell the aroma of the spice (3 to 5 minutes). remove from heat and add the toasted cinnamon sticks to the simple syrup, bring the syrup to a boil, then remove from heat, set aside to cool, and strain into a bottle.
- Imbibe

History

"This holiday cocktail gets a double dose of cinnamon thanks to a spiced syrup and the cinnamon-forward Czech liqueur Beceherovka -- both complementing the richness of aged rum and the herbal notes of Bénédictine. 'It's perfect for a cold winter night spent watching a holiday flick,' says Simonis, 'which is exactly what I pictured when I named it after a scene in A Christmas Story.'"
- Imbibe

"You'll Shoot Your Eye Out"
2011 Ian J. Lauer
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Mathias Simonis, Distil, Milwaukee, Wisconsin
Source reference

Imbibe Magazine, November/December 2011, p. 42

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Cockspur & Mt. Gay Eclipse work well. Might be interesting to reduce the Béné. and up cinnamon syrup. Cinnamon syrup made using Jeff Berry's recipe: 3 sticks crushed and soaked in warm simple syrup (1:1); no toasting involve
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