Petticoat Junction

2 oz Gin (London Dry)
1 oz Aperol
1⁄2 oz Lemon juice
1⁄2 oz Orgeat
2 ds Grapefruit bitters, Bitter Truth Grapefruit
1 ds Cherry Bitters, Fee Brothers Cherry
1 twst Lemon peel
Instructions

Shake & strain into chilled cocktail glass. Express twist, rim glass, and drop in.

Notes

Each ingredient plays its part, from nose to sip to swallow to finish. Layer after layer, with a sum greater than its parts.

Avoid Monin Orgeat on this one; it imparts an odd "chocolatey" flavor.

History

Formerly posted here as "The [Redacted] Cocktail." Among friends, this drink has a "bawdier" name (as seen at the Reference link), but I've finally settled on a name which better suits its flavor profile.

Picture of Petticoat Junction
2012 Another Cocktail Blog
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Christopher Bevins
Source reference

http://anothercocktailblog.tumblr.com/post/18890714968

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • I'm not sure about this one. It's ok. I didn't use fresh lemon juice, so would like to try with that, may brighten it up. Seems like rum might pair better than gin.
  • Four 5-star ratings!
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Bevx commented on 3/29/2013:

Self-curated... Changed cocktail name and updated Notes & History sections to reflect change.

MOJO1229 commented on 12/10/2016:

Petticoat Junction: I saw five rating with an average of 4.5. I tried the cocktail, and it liked it--more than I thought I would. But the most I could squeeze out of it for a rating was 3.5. I wish people who rate a drink at 4.0 and above would make a comment that reveals what brought their liking for the cocktail to that level. When I rate a drink at 3.5 and many others are rating the same drink at 4.5, I begin to wonder: (1) am I too stringent in how I rate a given cocktail, or (2) Am I overlooking a characteristic and/or flavor ot the cocktail.

Sometimes, before I even make a given cocktail--thanks to one or two comments--I will make a change or two in the cocktail's recipe. Also, I'm trying to learn more about mixology, and often I find comments helpful in that regard. So, please, if you REALLY like a cocktail, let me and others know what lead you to rate a particular cocktail at 4.0 or higher. Thanks

Bitter Old Coot

1 1⁄4 oz Rye
3⁄4 oz Fernet Branca
3⁄4 oz Drambuie
3 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 cube Ice (Large)
Instructions

Place a large ice cube in an Old Fashioned glass. Add liquid ingredients and stir until well chilled.

Notes

Highly Recommended Option: Luxardo Maraschino Cherry

History

Per Imbibe article: "This cocktail is simpler than the adventurous concoctions that Justus Drugstore is known for. It started out as an end-of-night staff drink and the employees liked it so well that it made it onto the menu. Justus bartenders use housemade bitters but the Bitter Truth and Fee Brothers options make tasty substitutions."

Yields Drink
Authenticity
Authentic recipe
Creator
Derek Coffelt, Justus Drugstore, Smithville, MO
Source reference

2012 Jan/Feb issue of Imbibe - Bitter Old Coot, Page 46

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Tastes like Fernet Branca
  • Drinks w/ this much Fernet Branca tend to mostly take like Fernet Branca.
  • Similar to a sweet Manhattan but with a fairly strong licorice finish. I found it very enjoyable.
Similar cocktails
Biff Malibu commented on 4/03/2023:

Next time perhaps with a bit less Branca and some Bauer's Ostler.

Snowdrop

1 1⁄2 oz Gin
3⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Eau de vie of Douglas Fir, Clear Creek
1⁄2 oz Lime juice
1 ds Grapefruit bitters, Bittermens Hopped Grapefruit
Instructions

Shake, strain, lowball, big cube

Notes

Vibrant fresh flavors, enough fir tip flavor to balance the Chartreuse.

History

Created for Thursday Drink Night: Spring. The Snowdrop plant is known for sprouting so early in the spring that it peeks through the snow pack.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Very good. May need a long shake if you find it too strong. — ★★★★
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  • Ms. Mary — Gin, Herbal liqueur, Agave syrup, Lemon juice, Rosemary
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  • Green Cloister — Gin, Herbal liqueur, Grapefruit juice, Lemon juice, Simple syrup
  • Junior Ryan's Strega Sour — Gin, Strega, Bitters, Lemon juice, Honey syrup, Egg white

Mayan French Piccadilly

2 oz Gin, Tanqueray
1 oz Aromatized wine, Lillet Rouge
2 t Xtabentun
1⁄2 t Bitters, Angostura
1⁄2 t Peychaud's Bitters
1⁄4 t Orange bitters
Instructions

Shake with ice, strain into Old Fashioned glass with a cube of ice.

History

Inspired by the Piccadilly (gin, vermouth, anise, grenadine) but oh so much better. Surprisingly.

Yields Drink
Year
2012
Authenticity
Altered recipe
Creator
J., 'Bar, One', Virginia
Source reference

CocktailDB.com originally, but recipes for Piccadilly abound.

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • Vancouver — Gin, Sweet vermouth, Bénédictine, Orange bitters
  • Prime Directive — Gin, Bianco Vermouth, Bénédictine, Bitters, Lemon peel
  • White Negroni — Gin, Aromatized wine, Suze
  • Better Weather — Genever, Aromatized wine, Aquavit, Aveze, Lemon peel
  • Freeside — Gin, Bianco Vermouth, Caramelized Ramp Bitters, Cucumber, Dill, Lemon peel

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 — ★★★★★
Similar cocktails
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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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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  • Sunset — Rye, Curaçao, Bénédictine, Peychaud's Bitters, Bitters, Absinthe, Orange peel
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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  • Gallery Piece — Rye, Aromatized wine, Campari, Bitters
  • Flâneur — Sweet vermouth, Bonal Gentiane Quina, Campari, Cognac
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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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