Sister Mary

1 oz Blanco tequila
1 oz Elderflower liqueur, St. Germain
1⁄4 oz Aperol
3⁄4 oz Grapefruit juice
Instructions

Shake with ice and strain into a cocktail coupe.

Yields Drink
Authenticity
Authentic recipe
Creator
Brick & Mortar, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2012/03/sister-mary.html

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • I halved the St-G and subbed Campari for the Aperol. Very nice this way, good balance of sweet, sour, and bitter, with great interplay of tequila and grapefruit flavors.
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Mixin In Ansley commented on 4/02/2021:

Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher. 

Mixin In Ansley commented on 4/02/2021:

Agree. Half the StG. Bright and summery. Think watermelon Jolly Rancher. 

Brooks.todd@gm… commented on 3/15/2026:

Increased tequila to 1.5 oz and reduced St. G to 1/5 oz for better balance.

Ali-Frazier

1 1⁄2 oz Rye, Sazerac
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Fernet Branca
1⁄2 oz Lemon juice
Instructions

Shake with ice, strain.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
The "definitely a real person" Fred Yarm
Source reference

http://cocktailvirgin.blogspot.com/2012/02/ali-frazier.html

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Okay but a bit too forward for us, though it has nice lemon. — ★★
  • Fernet and citrus work well. Good use of Cointreau.
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yarm commented on 6/15/2020:

I like the quotes in "Frederic"...

Delicious Sour

1 1⁄2 oz Apple brandy
1 1⁄2 oz Peach liqueur
1⁄2 oz Lime juice
1 t Sugar (rounded)
1 Egg white
1⁄2 oz Soda water
Instructions

Dry shake, shake, strain.

Yields Drink
Year
1892
Authenticity
Authentic recipe
Creator
"The Only" William Schmidt
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1892-The-flowing-bowl-when-a…

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Made with peche de vigne. A wonderful summer libation!
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Zachary Pearson commented on 2/16/2021:

OK, I'm in the process of fixing this drink - it's a classic, but the link was dead. Updated link to original 1892 source. So about this - the text is the juice of a lime, a spoon of sugar, a squirt of seltzer, then 1/2 applejack and 1/2 peach brandy and an egg white. Shaken and served in a goblet. Before the mid 70's, applejack wasn't GNS + apple brandy but Lairds has fixed that now with a straight version. I'm guessing the peach brandy wasn't aged. I'm ok with a 19th century lime being 1/2 oz. If I had to guess, the volumes of the spirits should be 1.5 oz which would make this 5 ounces pre-shake and 6 1/4 post which I'm guessing would fill a "goblet". Does anyone have thoughts about the rationale? Thanks,  Zachary

Zachary Pearson commented on 2/17/2021:

I'm drinking one of these - .5 lime and a fat teaspoon of white sugar, .5 club soda, 1 egg white, 1.5 ea peach brandy (unaged) and Laird's Bonded. I'm going to set the recipe as this because it is kind of delicious. I suppose it's a sour by 19th century standards, as the .5 lime is more for aroma than much else. It's a shame that peach brandy is hard to find and expensive when you do. For posterity, the former recipe was 2 oz of the brandies, 1 oz lime, 1 bsp sugar, 1 egg white and 2 oz soda. Thanks,  Zachary

Greco Italian Piccadilly

2 oz Gin
1 oz Sweet vermouth
2 t Ouzo
2 ds Bitters
Instructions

Shake over ice, strain in the glass of your choice

History

I altered the Piccadilly to the Mayan French recently and this was a natural curiosity and convenient backstop as the Lillet is near empty.

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

Original Piccadilly found on cocktaildb.com but recipes for Piccadilly abound.

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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asameshimae commented on 2/09/2019:

Really liked this. Made with Ango, Vermut Lustau (so maybe technically a Greco Spanish Piccadilly?), Tanqueray 10 and halved the Ouzo to taste. A complex, cold, strong gin cocktail.

Stormy Bright

1 oz Jamaican rum, Smith & Cross
1 oz Ginger liqueur (Homemade)
1⁄2 oz Lime juice
1⁄4 oz Simple syrup
8 dr Bitters (50/50 blend of Ango and Allspice Dram)
2 oz Soda water (Or to taste)
Instructions

Shake. Strain to rocksglass over fresh ice. Top with soda. Garnish with lime spiral and be sure to express some of the oils over the top of the glass.

Notes

The Spiced Bitters is a 50/50 blend of Ango and Allspice Dram, and is taken from a recipe featured at Metrovino, Portland.

History

Was playing around with the homemade ginger liqueur and this drink was the result.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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drinkingandthinking commented on 4/19/2022:

It's rare that lime oils both taste good and are essential. This one is simple but really lovely!

The Perseverance Cocktail

2 oz Rye, Wild Turkey
1⁄2 oz Ramazzotti
1⁄2 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Sweet vermouth
2 ds Orange bitters, Regans' orange bitters
Instructions

Combine all ingredients over ice and stir. Strain over a large ice cube in a rocks glass.

Notes

Wild Turkey 101 gives nice spice that helps balance the bitterness of the Ramazzotti and sweetness of the Doubonnet. The orange bitters add a nice level of complexity. NOTE: Try filling balloons with water and freezing them to produce spheres/tear drops of ice...perfect for rocks glasses and very little dilution.

History

I'm currently in the middle of graduate school mid-term exams and was inspired by the history of the Boulevardier Cocktail; if the legacy of the classic American cocktail can survive Prohibition, I can survive these exams...and enjoy a tasty drink along the way!

Yields Drink
Authenticity
Your original creation
Creator
egilmore
Source reference

http://www.imbibemagazine.com/The-Boulevardier-Cocktail

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Brandy Milk Punch

2 oz Brandy (or Bourbon)
2 T Simple syrup
3⁄4 t Vanilla extract
4 oz Half-and-half
1 ds Nutmeg (as garnish)
Instructions

Shake over ice, strain into a chilled Rocks glass, garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

"Breakfast at Brennan's... and Dinner Too" (1994), pg 270

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 11/20/2016:

Curated this. Rewrote this - it originally had more booze than dairy (2 oz brandy to 1.5 oz milk). I found a recipe from a Brennan's cookbook, and updated the drink to reflect what is probably a more traditional version of things. Thanks,  Zachary

Gold Coast Punch

8 oz Gold rum, Bacardi Gold (lani kai uses bacardi 8)
3 oz Pineapple juice
3 oz Lime juice
2 oz Simple syrup (1:1)
2 oz Simple syrup (allspice - see notes)
Instructions

Garnish: lime wheels, edible orchids and long straws (optional)

Notes

For the Allspice Syrup
Simmer one liter of simple syrup with 4 oz. of freshly ground allspice over medium heat for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth to remove loose spice into a clean glass jar. Keep refrigerated and use within one month.

Yields Drink
Authenticity
Unknown
Creator
Lani Kai, NYC
Source reference

http://www.imbibemagazine.com/Gold-Coast-Punch-recipe

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Not yet rated
Average rating
Not yet rated
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Billy Dawson's Punch c.1863

4 Lemon (peeled)
8 oz Demerara sugar
6 oz Lemon juice
25 oz Dominican Rum (denizen rum)
2 oz Batavia Arrack
6 oz Stout, Guinness stout
20 oz Water (boiling)
1 ? Nutmeg (grated)
8 oz Cognac (VSOP)
Instructions

Muddle the peels of the lemons in a receptacle with raw sugar to create an oleo sacchrum. Add 8 oz boiling water and stir until dissolved
Add juice of lemons, Rum, and Cognac, Arrack, and Stout, stirring all along. Finish a la minute by adding 12 oz boiling water. Garnish by grating fresh nutmeg and placing thinly sliced lemon wheels on the surface

Yields Drink
Authenticity
Altered recipe
Creator
David Wondrich
Source reference

Adapted from: Punch: The Dangers and Delights of the Flowing Bowl

Curator rating
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Average rating
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Pacquiao's Punch

33 4⁄5 oz Spiced Rum, Sailor Jerry
11 3⁄10 oz Pineapple juice
11 3⁄10 oz Lemon juice
11 3⁄10 oz Ginger liqueur, Domaine de Canton
5 7⁄12 oz Demerara syrup
1⁄2 oz Bitters (Smeby's Buddah's Hand Lemon and Kaffir Lime)
1⁄2 oz Lemon bitters, Bitter Truth
Instructions

Add everything to a large punchbowl, float decorative block ice.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Enzo Lim, Painkiller, NYC
Source reference

https://thedizzyfizz.wordpress.com/tag/dave-wondrich/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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