Venetian Spritz

4 oz Prosecco
1 spl Club soda
2 oz Aperol
1 sli Orange (as garnish)
1 Olive (as garnish)
Instructions

Pour prosecco over ice. Add splash of club soda. Top with Aperol. Garnish with fat slice of orange and a green olive (no pimento).

YieldsDrink
Authenticity
Unknown
Creator
Venice
Source reference

http://tmagazine.blogs.nytimes.com/2009/09/09/case-study-toasting-the-v…

Curator rating
5 stars
Average rating
4 stars
(6 ratings)
From other users
  • Refreshing summer drink
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Harvest Moon

1 1⁄2 oz Rye, Wild Turkey
1 oz Aromatized wine, Lillet Blanc (or Cocchi Americano)
1⁄2 oz Apple brandy, Lairds
1⁄4 oz Herbal liqueur, Green Chartreuse
3 ds Bitters, Abbott's (or Angostura)
1 twst Orange peel (as garnish)
Instructions

Stir with ice. Strain. Garnish with circular orange twist cut with pith for floatation.

History

From "The PDT Cocktail Book", which specifies 1/4oz Chartreuse, rather than the Serious Eats reference.

YieldsDrink
Authenticity
Unknown
Creator
Daniel Eun
Source reference

http://www.seriouseats.com/recipes/2011/10/harvest-moon-cocktail-apple-…

Curator rating
Not yet rated
Average rating
3.5 stars
(24 ratings)
From other users
  • Increase rye to 2oz and decrease Lillet to 3/4oz
  • My hat's off to any drink that can make 1/2 oz of green chartreuse into a complementary player. Used Kina L'Aero and Angostura bitters.
  • Made with Bulleit. Well balanced and complex.
  • Pleasant, rich. No flavor dominates. Complex finish. — ★★★★
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Very nice. I used Redemption Rye since the Wild Turkey 101 Rye is now unavailable. Have some homemade PDT house recipe bitters which are delicious in this as well.

Quite interesting. Well done, complex. Made with Wild Turkey Rare Breed and Apple-ation Davis Family apple brandy (Sonoma). A little hot, perhaps because of the 108 proof Rare Breed. Potent.

Good on first try. I'll tweak to taste, but it's on my menu.

The Green Chartreuse takes over the cocktail, making it primarily herbal/vegetal in character. That isn't outright bad and might be what a person wants, but it is limiting for broader consumption. I used Lillet as called for, but Cocchi Americano might mellow the Chartreuse somewhat. Kina L'Aero might work in similar fashion to replace Lillet and balance the Chartreuse with a more assertive kina. Other than that, I would try reducing Green Chartreuse to 3/8 or 1/4 or replace it with Green Izarra which is similar but slightly milder herbal and less vegetal.

Turns out that the recipe published in KC was wrong because the Serious Eats source was in error. The Green Chartreuse should be 1/4 oz, not 1/2 oz--a huge difference in this drink. The PDT Cocktail book (which I now have) says 1/4 oz, which is the change I was going to make anyway based on the flavor. I retried, sticking to Lillet Blanc and the PDT recipe, and it was quite good. Others who tasted it also liked it. I used my own Abbott's Bitters based on Darcy O'Neil's recipe (I am fond of the cardamom character in these.) I am revising my rating.

Alcazer

1 oz Rye
1⁄2 oz Fernet Branca
1⁄2 oz Orange liqueur, Cointreau
Instructions

Stir well with ice. Strain. Garnish with cocktail onion (optional).

History

From the book "Pioneers of Mixing at Elite Bars: 1903-1933"

YieldsDrink
Authenticity
Unknown
Source reference

http://cocktailvirgin.blogspot.com/2011/08/alcazer.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Fair
  • Strangely floral. Winter/heavier version of a water lily. Try with Violette instead of cointreau? — ★★★★
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  • The Nocturnal — Bourbon, Fernet Branca, Maraschino Liqueur, Triple sec, Bitters, Orange peel
  • Challenge Excepted — Bourbon, Fernet Branca, Tuaca, Triple sec
  • Mayor's Lament — Rye, Amaro Nardini, Cherry Bitters, Peychaud's Bitters

I rated this a 5 a while back, either using Leopold Bros Fernet or Fernet Vallet. Tried tonight with Branca....liked a little better before but still great.

Berlioni

1 1⁄2 oz Gin, Tanqueray
3⁄4 oz Cynar
1⁄2 oz Dry vermouth, Noilly Prat
1 twst Orange peel (as garnish)
Instructions

Stir, strain, chilled rocks glass w/ one large cube, garnish

YieldsDrink
Year
2004
Authenticity
Authentic recipe
Creator
Gonçalo de Sousa Monteiro
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(38 ratings)
From other users
  • MM says sweet vermouth would make this better. As in a Cynar Negroni. — ★★★
  • Didn't believe it, but this does taste more Martini than Cin Cyn. Not my favorite. Could be worth trying with newer Dry Vermouth. It was borderline.
  • try it
  • Used well gin (Tanq+Junipero+Botanist+Barr Hill blend), 3 small dashes (~1 dash) of Hella Citrus bitters, and grapefruit peel swath.
  • This tastes better than a plain old Negroni with dry vermouth.
  • More interesting than a martini, but there are better negroni variants. The Cynar does work well here though; I probably prefer this to the similar ABCDEF.
  • Flavor-wise, more of a Martini variation than a Negroni/Cin-Cyn twin. Gin-forward, dry vermouth (I used Dolin) very prominent, with the Cynar adding viscosity, dark flavor notes, mild sweetness, and bitterness. A dash of oran
  • Very nice perfect Negroni variation. I was out of nice oranges, so I added a dash of Regans' and used a long swatch of grapefruit.The grapefruit complimented the Cynar nicely. — ★★★★
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  • Aristocrat — Gin, Cynar, Bianco Vermouth, Celery bitters
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Dan commented on 11/04/2011:

The cocktail was updated to reflect the authoritative recipe in the PDT cocktail book. The previous (very similar) recipe was for a smaller less boozy drink: 1:2/3:1/2

bza commented on 12/09/2011:

I love this drink. It's unexpectedly floral, but in a very appetizing way. A great drink for the advanced negroni connoisseur.

I made this today (accidentally), In trying to make a Negroni variation, I mixed equal parts Plymouth Gin, Cynar and Noilly Prat Dry Vermouth. After tasting, I decided it needed some Regan's Orange bitters. I shook it with ice (I know) and served it up in a cocktail glass. Tasty.

bza commented on 4/28/2015:

I just made this with añejo tequila in place of the gin as a hunch. I might like it even better than the original - good stuff!

<br />
I made and rated this drink before, but with no comment. At that time, I made the drink as written, and rated it at 3.5 (I'm not a big fan of dry vermouth). This time, being out of Tanqueray, I turned to Citadelle, which is more floral-forward, and definitely less juniper. Also, I used 1/4 oz each of Dolin dry vermouth and Vya blanco vermouth.

The change in both gin and vermouth made, for me, a more satisfying cocktail--one that I rated at 4.0. For those who are adventerous, you may want to give these changes a try. Magellan gin should do just fine as a sub for Citadelle. Bon Voyage!

21st Century

2 oz Blanco tequila, Siete Leguas Blanco
3⁄4 oz Crème de Cacao, Marie Brizard (white)
3⁄4 oz Lemon juice
1 rinse Pastis, Pernod
Instructions

Shake, strain, Pernod-rinsed coupe

YieldsDrink
Authenticity
Authentic recipe
Creator
Jim Meehan
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Cacao and lemon of a 20th Century is already weird; adding agave still weirder but interesting. Worth trying the modified ratios mentioned in comments--lemon was a little strong at spec.
  • Add chocolate bitters. — ★★★★
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  • In the Light of the Sun — Light rum, Coconut liqueur, Crème de Cacao, Strega, Lime juice
  • Almond Brother — Tequila, Amaretto, Apricot liqueur, Lime juice, Orgeat, Maple syrup
  • Infante — Tequila, Orgeat, Lime juice, Orange flower water, Nutmeg
  • Thoughts & Pears — Pear eau de vie, Rhum Agricole, White Crème de Menthe, Bitters, Lime juice, Orgeat, Pear
famico commented on 12/19/2011:

I liked to up the cacao a bit. Mine was more 3:2:1 (teq, cac, lem) or maybe 4:2:1. I also added a splash of cointreau.

The Bone

2 oz Rye
1 t Lime juice
1 t Simple syrup
3 ds Hot sauce, Tabasco
Instructions

Mix, shake, drink, feel the burn

YieldsDrink
Authenticity
Authentic recipe
Creator
David Wondrich
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Mint Tea Julep — Rye, Zucca, Mint, Demerara syrup
  • Open Sleigh — Rye, Applejack, Cassis, Allspice Dram, Orange bitters, Lemon juice
  • Sazerac 1962 — Rye, Herbal liqueur, Peychaud's Bitters, Sugar cube, Lemon peel
  • Millionaire — Rye, Orange liqueur, Egg white, Grenadine

Twentieth Century Cocktail

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Crème de Cacao, Marie Brizard (white)
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
Instructions

Shake, strain, coupe. No garnish.

Notes

May be too sweet for modern tastes. Ted Haigh suggests using 1/2 oz or a scant splash of Crème de Cacao. Dan Perrigan suggests a mere 1/2 tsp. Also, consider using Cocchi American rather than modern Lillet.

History

Also Vintage Spirits & Forgotten Cocktails, Ted Haigh, p272. Dan Perrigan http://egullet.org/p1770015

YieldsDrink
Year
1937
Authenticity
Authentic recipe
Creator
W.J. Tarling
Source reference

Cafe Royale Cocktail Book (1937), reproduced in The PDT Cocktail Book

Curator rating
4 stars
Average rating
4 stars
(27 ratings)
From other users
  • Regan uses 1.5 of gin and 0.5 of other ingredients. Used Plymouth, Kina L"aero, and Tempus Fugit Cacao
  • Also good with an Islay instead of the gin — ★★★★
  • Made with Cocchi Americano and a scant 1/2 oz. cacao. That seemed about right, it only shows up, subtly, in the finish. Not bad, but there are better gin/lemon drinks.
  • My recipe uses 1/2oz creme de cacao and Cocchi Americano in place of Lillet. Sub Genever for gin for a fun twist. — ★★★★★
  • Very nice with Cocchi and Tanqueray.
  • Sub'd Kina L'Avion and 3/8 tsp Cacao + 1 d Mole bitters. Just enough chocolate. Good, enough to make again, but not anytime soon. — ★★★
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  • European Vacation — Gin, Coconut liqueur, Herbal liqueur, Lime juice, Simple syrup, Pineapple
  • The Kapua Suite — Gin, Campari, Cherry Liqueur, Sweet vermouth, Orgeat, Lemon juice
  • Dear Livejournal — Gin, Pisco, Herbal liqueur, Orgeat, Lemon juice, Lime juice, Orange juice
Dan commented on 11/04/2011:

Curated to spell out name and merge into this cocktail the variations of the existing "modern" variation.

if made with Tempus Fugit's creme de cacao and Kina L'Avion it is a lovely dance between tart sweet and chocolate

Going a bit skosh on the lemon juice allows the cacao to come through.

212

2 oz Reposado Tequila, Partida Reposado
2 oz Grapefruit juice (Ruby Red)
1 oz Aperol
1 twst Orange peel (as garnish)
Instructions

Shake, strain, Collins w/ ice.

YieldsDrink
Authenticity
Authentic recipe
Creator
Aisha Sharpe and Willy Shine
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
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  • Foglamp — Allspice Dram, Bonal Gentiane Quina, Amer Picon, Rye, Orange liqueur, Orange bitters, Grapefruit juice
  • Canela Punch — Reposado Tequila, Aperol, Bitters, Orange juice, Lime juice, Lime, Cinnamon stick
  • The Burnt-Over District — Amer Picon, Apple brandy, Overproof rum, Bitters, Grapefruit juice, Cinnamon syrup, Grapefruit peel

The First Word

1 2⁄3 oz Ginseng spirit, Kammerling's
7⁄8 oz Lemon juice
2 bsp Maraschino Liqueur
2 bsp Simple syrup
1 ds Egg white
Instructions

Shake well with ice (egg white), strain into coupette glass, garnish with lemon zest

History

One of the signature serves for Kammerling's ginseng spirit.

YieldsDrink
Authenticity
Authentic recipe
Creator
Alex Kammerling, London (AFAIK)
Source reference

http://kammerlings.com/drinks.html

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Melba Cocktail — Light rum, Swedish Punsch, Absinthe, Lime juice, Grenadine
  • Existential Hero — Blanco tequila, Light rum, Orange liqueur, Becherovka, Amaretto, Lime juice
  • Silver Surfer — Blanco tequila, Kummel, Lime juice, Orgeat
  • Hemingway Daiquiri — Light rum, Maraschino Liqueur, Lime juice, Grapefruit juice, Lime

Eclipse

2 oz Añejo tequila, El Tesoro Añejo
3⁄4 oz Aperol
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lemon juice
1 rinse Mezcal, Del Maguey Vida
1 twst Lemon peel
Instructions

Shake, strain, vida-rinsed coupe, lemon twist

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Leo Robitschek
Source reference

The PDT Cocktail Book, p.113

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Made with reposado. Very tasty. The mezcal is very subtle. Nice rich cherry flavor. Makes a big drink. — ★★★★
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Fantastic drink. On a typographical note, the creator's name is spelled "Robitschek" I believe

jaba commented on 6/27/2014:

I don't have any Anejo. Is it worth trying with a Reposado or will it be too different?

bza commented on 6/27/2014:

Haven't tried it with reposado, but imo there are no two more different age statements than reposado and añejo, they are practically different liquors. That said, I don't see why reposado wouldn't work in this drink as long as you had something hefty and peppery rather than smooth and light. It would definitely be a different drink, though.

bza commented on 6/27/2014:

Fixed, thanks, and I love that you proofread cocktail recipes at 8 in the morning. Keep on!

This drink is sometimes made in equal parts with mezcal as the base spirit and no tequila (or rinse). I prefer it that way, but in either version it's a top shelf drink. (Source: asking at The NoMad.)

Unusual- as vegetal as it is cherry. I appreciate something more than a 3 oz poor: one drink and done.

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