Sage Advice

1 1⁄4 oz Gin
1⁄2 oz Aperol
1⁄2 oz Aromatized wine, Lillet Blanc
3⁄4 oz Plain shrub (Strawberry, rhubarb and sage infused, see notes)
1⁄2 oz Lemon juice
1 lf Sage (Large, garnish)
1 ds Peychaud's Bitters (Optional)
1 oz Soda water
Instructions

Shake, strain, chilled coupe or cocktail glass. Top with soda water and garnish.

Notes

To make the sage shrub syrup, combine 1 cup water and 1 cup sugar with 1/2 cup champagne vinegar in a sauce over medium high heat with 1 pint of chopped strawberries and 1 cup chopped rhubarb. Add 15 leaves of fresh sage and simmer till sugar is dissolved and slightly thickend, about 20 minutes. Remove from heat and cool. Fine strain, bottle and refrigerate for up to a month.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Absinthe Suissesse

1 1⁄4 oz Absinthe (or Herbsaint)
1⁄2 oz Orgeat
2 oz Milk
1 Whole egg
6 oz Ice
Instructions

Add all ingredients to a blender and blend until slushy. Pour unstrained into a Collins glass.

Notes

Some people add a dash of orange flower water to the top as a garnish, and substitute cream for milk. There is another version of this drink mentioned in Stanley Clisby Arthur that has a bunch of creme de menthe in it.

History

A traditional New Orleans breakfast drink.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.oldabsinthehouse.com/cocktails.html

Curator rating
4 stars
Average rating
3.5 stars
(6 ratings)
From other users
  • I like Chris Hannah's Version: 1 oz absinthe, .5 Herbsaint, .5 white crème de menthe, .25 orgeat 1 egg white, 1 oz. half and half https://imbibemagazine.com/absinthe-suissese-recipe/
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Zachary Pearson commented on 3/06/2012:

So my bottle of $30 Pernod absinthe was staring at me tonight, and I decided to make one. I decided to put half a dozen drops of orange flower water on top of the finished drink, which I think is a very nice touch. As I'm sitting here drinking it, I'm realizing that even though Pernod absinthe is 136 proof, there's 8 3/4 oz of other stuff to knock down the alcohol. There's something very nice about the absinthe + orgeat + OFW combination, and at the first sip, it hits me - the OFW brings out a lot of minty notes from the absinthe in the drink. I'm now beginning to suspect that the mid-30's Suissesse (from Arthur) was full of creme de menthe to add mint flavors back into a drink that had lost mint flavors when absinthe was banned in the US in 1915.

Thanks,

Zachary

DrunkLab commented on 7/22/2013:

With orange flower water and good orgeat, this is a top 10 drink for me, especially on hot summer afternoons. I use just egg whites, not the whole egg. Thanks for posting a version with OFW and thanks for the fascinating hypothesis on the 30s version.

Death & Taxes

1 1⁄2 oz Gin, Death's Door
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Elderflower liqueur, St. Germain
1 1⁄2 bsp Amer Picon (or Toriani Amer)
1 twst Orange peel (Flamed, garnish)
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
Instructions

Stir, strain, chilled coupe, garnish.

Notes

The Brooklyn and Income Tax Cocktail were the inspiration. Again, if no Amer Picon is available, use Torani Amer.

Picture of Death & Taxes
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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mattchicago commented on 4/11/2015:

2014-03-29 - Today, I'm doing my taxes. Coming across this recipe, I thought it the perfect thing to take the pain away... I used Tanqueray, Amer Nouvelle, and Jamaica #1 bitters (lacking Jerry Thomas's). Very nice! Aromas of flowers, citrus, gin. Will definitely make it part of the rotation.

2015-04-11 - continuing the tradition of drinking this whilst doing my taxes, one year later. This time I have proper Death's Door Gin & Jerry Thomas bitters. A wonderful drink to take the pain away.

Caricature Cocktail

2 oz Gin
1⁄2 oz Sweet vermouth
1⁄2 oz Campari
1 oz Grapefruit juice
1 oz Simple syrup
1 twst Orange peel (Flamed, garnish)
Instructions

Shake, strain, chilled large cocktail glass, garnish.

History

Created for Dale DeGroff's wife, Jill, who loves to capture caricatures of unsuspecting people.

Yields Drink
Authenticity
Authentic recipe
Creator
Gary & Mardee Regan
Source reference

The Craft of the Cocktail by Dale DeGroff

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Wonderfully unique. I used Cocchi Torino and Aperol instead of Campari but Campari is probably better and agree that it's on the sweet side. Replacing sugar with 3/4 Cointreau will probably improve it. I'll try that next time.
  • Seems plenty sweet as is, try leaving out simple next time
  • Has a not-unpleasant cotton candy flavor. I think it's good without simple syrup, and ¼ oz makes it plenty sweet. — ★★★★
  • A little sweet. Would reduce Cointreau to 1/2 oz
  • Juicier, sweeter version of a Negroni
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hypoxic_ commented on 1/30/2024:

Seems plenty sweet as is, try leaving out simple next time depending on red bitter and vermouth used

The Bitter Philadelphian

2 oz Rye, Rittenhouse 100
2 ds Orange bitters
6 oz Chinotto, San Pellegrino
Instructions

Build liquor and bitters into 9oz old-fashioned glass filled with ice. Top with chinotto, squeeze lemon wedge into cocktail, and stir.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Zachary Pearson commented on 3/02/2012:

Curated this slightly. In a 9 oz glass full of ice, you're liable to get 5-6 oz of Chinotto in the glass. We try to be precise with volumes, avoiding "top with" as an instruction, as glass size varies pretty wildly.

Thanks,

Zachary

Kon-tini

1 1⁄2 oz Light rum (virgin island)
1⁄2 oz Dark rum (demerara)
3⁄4 oz Ginger liqueur
3⁄4 oz Falernum
3⁄4 oz Lime juice
Instructions

Shake with ice and strain into a coupe glass. Garnish with a lime twist spiral.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeff Beach Bum Berry
Source reference

Food & Wines: Cocktails 2010 (found at http://cocktailvirgin.blogspot.com/2012/02/kon-tini.html)

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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christina in tacoma commented on 4/05/2012:

I used Cruzan single barrel and Lemonhart 80 proof. This came out syrupy sweet, so I'd suggest starting with with half the falernum and ginger liqueur quantities and adjusting from there.

Hawaiian Room

1 oz Rum
1⁄2 oz Applejack
1⁄2 oz Triple sec
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
Instructions

Shake with ice and strain into a cocktail glass.

History

Named after the Hawaiian Room at the Hotel Lexington in New York City

Yields Drink
Authenticity
Unknown
Source reference

From Ted Saucier's book Bottom's Up - found at
http://cocktailvirgin.blogspot.com/2012/02/hawaiian-room.html

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Jerry
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Bitter End

1 1⁄2 oz Gin, Gordon's
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Cynar
3⁄4 oz Grapefruit juice
2 ds Grapefruit bitters, Fee Brothers
Instructions

Shake with ice and pour into a rocks glass.

Yields Drink
Authenticity
Unknown
Creator
Highland Kitchen, Boston
Source reference

http://cocktailvirgin.blogspot.com/2012/02/bitter-end.html

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • try it
  • Would use less (and better quality) triple sec next time. — ★★★
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La Strada

1 1⁄2 oz Grappa, Banfi
3⁄4 oz Ramazzotti
1⁄4 oz Sour cherry syrup
1 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Stir, strain, serve up. Garnish with a lemon twist.

Picture of La Strada
Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Jerry Ciesielski
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • I was looking for a good Grappa cocktail, and this may be it!
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The Olde City Sour

2 oz Applejack, Lairds 100 proof
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Instructions

Shake well with ice and strain into chilled cocktail glass. Garnish with orange twist.

Notes

A true apple-tini!

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Bennett H. Turner
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • so simple but very balanced like any good classic 4-2-1 ratio.
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