Historic Core Cocktail

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Apple brandy, Lairds (bonded)
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 ds Bitters, Angostura
Instructions

Stir, strain, cocktail glass, lemon peel garnish

YieldsDrink
Authenticity
Authentic recipe
Creator
John Coltharp, Seven Grand, LA
Source reference

Left Coast Libations p. 19

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Greater than the sum of its parts
  • The Punt e Mes variation makes for a slightly more complex drink.
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September Sour

2 oz Bourbon, Buffalo Trace
3⁄4 oz Lemon juice
3⁄4 oz Lime juice
1 1⁄4 oz Simple syrup (Lemon Peel and Peppercorn)
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Hellfire Habanero Shrub, Bittermens
Instructions

Shake and strain into a chilled, nondescript glass of your choice. No garnish.

Notes

I've been known to use a half dropper's worth of the habanero shrub per drink...only for those who have a high tolerance for heat.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Sam Karachi
Curator rating
Not yet rated
Average rating
Not yet rated
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Brown Derby

2 oz Bourbon, Eagle Rare 10
1 oz Grapefruit juice
1 spl Honey syrup (1:1)
Instructions

Shake on ice, serve up in a cocktail glass

History

This was the "house" cocktail at the Brown Derby restaurant

YieldsDrink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • Used 3/4 grapefruit, 3/4 honey syrup. End result was...meh.
  • Not bad, but kind of tastes like the sum of its parts.
  • Use 1/2 oz Honey syrup 2:1
  • Tastes good but not much more than the sum of its parts. — ★★★
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Bamboo Monk

1 1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado
1 1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Bénédictine
1 ds Orange bitters
1 twst Lemon peel
Instructions

Mix on ice, serve up in a cocktail glass, garnish with a lemon twist.

YieldsDrink
Authenticity
Your original creation
Creator
Paul Edlund
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • 3.5. May need better sherry.
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Curated to fix the Sherry entry - all Amontillado Sherries are dry, and the brand here is Lustau.

Thanks,

Zachary

Aggravation

2 oz Gin
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
2 bsp Cassis
Instructions

Mix gin, maraschino and lemon juice, shake with ice, pour in cocktail glass. "Sink" the Creme de Cassis in the glass

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Dry but balanced w/ minimal cloying sweetness from the maraschino. The cassis makes this drink absolutely beautiful in the glass (5★ for looks).
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Bohemian Cooler

1 1⁄2 oz Elderflower liqueur, St. Germain
1 oz Rye
3⁄4 oz Lemon juice
2 ds Bitters, Angostura
2 oz Ginger beer
Instructions

Shake over ice. Strain into a Collins glass filled with ice and top with ginger beer. Garnish with lemon wheel.

YieldsDrink
Authenticity
Unknown
Creator
Tom Schlesinger-Guidelli of Island Creek Oyster Bar
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Too sweet - try 1 oz elderflower.
  • Very easy to drink. Not all that surprising — it tastes like ginger beer + elderflower, but it's a pleasant combo. A bit sweet. The ice helps.
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Bailey

1 1⁄2 oz Gin
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1 t Simple syrup
1 spg Mint
Instructions

The mint should be put in the shaker first. It should be torn up by hand as it steeps better. The gin should be added then and allowed to stand a minute or two. Then add the grapefruit juice and then the lime juice. Stir vigorously with ice and do not allow to dilute too much, but serve very cold, with a sprig of mint in each glass.

YieldsDrink
Authenticity
Unknown
Creator
Gerald Murphy
Source reference

http://online.wsj.com/article/SB123698213720424525.html

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Attributed to Gerald Murphy,
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Works well as a Buck (topped with ginger beer).

Cooper Brothers Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Ginger liqueur, Domaine de Canton
1 twst Orange peel (expressed and discarded)
1 twst Orange peel (as garnish)
Instructions

Long stir, strain, straight up, cocktails, express and discard twist, garnish with fresh twist.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Eric Felton, Wall Street Journal
Source reference

http://online.wsj.com/article/SB123578523945698543.html

Curator rating
Not yet rated
Average rating
3 stars
(11 ratings)
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The recipe in the link calls for 1/4 oz Canton, not 1/2 oz- typo I suspect. Eric Felten's cocktail.

Dan commented on 11/12/2011:

Curated to correct Canton quantity, update attribution, and write concise instructions.

The Shift Drink

1 1⁄2 oz Rye
3⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lemon juice
1⁄2 oz Fernet Branca
Instructions

Shake, strain, cocktail glass, lemon twist.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Jacob Grier, Portland OR
Source reference

http://www.jacobgrier.com/blog/archives/2332.html

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • only did 1/4 oz. Fernet; might up the ginger a little bit next time, too
  • Very good. Fernet is present, but subdued. Added another 1/4 oz of Canton to balance the acid and bring out the ginger a touch. A good drink. — ★★★★
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Quite tart. Reducing the lemon juice to 1/2 oz would probably be good. Otherwise, fantastic.

I like this better with homemade ginger syrup. I probably won't buy another bottle of Canton when mine is gone since the ginger flavor is just too subdued.

bza commented on 4/29/2012:

Christina, you might want to try King's Ginger - a new ginger liqueur which i think has a much stronger ginger flavor. It's about the same price as the canton so it's not cheap, but i like it for mixed drinks a lot more. That said, ginger syrup (or even really muddled ginger) can often do the trick.

Thanks for the tip- I'll keep an eye out for the King's. I've never seen it, but Washington state is transitioning to privatized liquor sales, which I hope will translate to better selection...

Kir

1 oz Cassis
4 oz White wine
Instructions

Place crème de cassis in a wine glass and top up with wine

Notes

Substitute champagne for the white wine to make a Kir Royale.

History

Originally called blanc-cassis, the drink is now commonly named after Félix Kir (1876–1968), mayor of Dijon.

YieldsDrink
Authenticity
Authentic recipe
Source reference

Various. History found at http://en.wikipedia.org/wiki/Kir_(cocktail)

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • As described, this is very sweet. IBA lists this as 9:1 which is likely a bit too dilute but I think 4:1 is too much cassis. Better with a dry sparkling white.
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