Jaded Gin Daiquiri

1 1⁄2 oz Gin
1 1⁄2 oz Grapefruit juice
1⁄4 oz Lemon juice
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Fernet Branca
Instructions

In a shaker, combine 1 1/2 oz. each gin and fresh grapefruit juice, 1/4 oz. lemon juice, and 3/4 oz. Luxardo maraschino. Shake with ice and strain into a double rocks glass filled with fresh ice. Top with 3/4 oz. Fernet Branca.

YieldsDrink
Authenticity
Authentic recipe
Creator
The Mulberry Project, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • To much Fernet — ★★
  • A black layer of fernet floats ontop of the daiquiri, hitting hard with menthol, with a hint of marachino. Very tasty, but not a crowd pleaser, the last half the drink is amazing.
  • Sip one: The Fernet is too strong in this. Sip two to end: This is just right, actually. — ★★★★
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  • Penultimate Word — Gin, Aperol, Maraschino Liqueur, Lemon juice, Orange peel
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  • Analogue's Gin and Juice — Gin, Maraschino Liqueur, Lavender bitters, Grapefruit bitters, Grapefruit juice, Lemon juice, Lemon peel

I like the way the Fernet Branca mixes with the grapefruit and Maraschino. I started with half the amount called for, thinking it might take over, but the full quantity makes for a much more interesting drink.

Extremely good! I've been looking for a great recipe with a heavy amount of Fernet Branca. Never been so happy to be wrong, because I thought it'd be terrible. If I were to make it for anyone who isn't a cocktail fanatic I would only put a splash of Fernet Branca.

Liquid Swords

1 bsp Herbal liqueur, Green Chartreuse
1 1⁄2 oz Aperol
1 1⁄2 oz Orange liqueur, Grand Marnier
1 1⁄2 oz Rye
Instructions

Stir with ice 50 times, strain into a chilled chilled cocktail glass, and garnish with a flamed orange peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
The Breslin Bar & Dining Room, Ace Hotel, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Used Bitter Luxardo in place of the Aperol. Worth trying Campari. . .needs a reduction in the underlying heavy sweetness.
  • Previous comments nailed it!
  • Great balance of flavor, but too sweet for my taste. Feels like a good start, dial back the GM and/or add some Lemon Juice
  • Campari instead of Aperol
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AmyJ commented on 11/10/2013:

Very enjoyable. I like the Campari and rye combo. Using Campari instead of Aperol helped reduce sweetness. Thanks for posting-this one's a keeper

El Peppino Fresco

2 sli Cucumber
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Simple syrup
1 oz Lime juice
2 oz Tequila
1 ds Peychaud's Bitters
Instructions

In a shaker, muddle 2 cucumber slices and combine with 1/2 oz. each St. Germain and simple syrup, 1 oz. fresh lime juice, and 2 oz. tequila. Shake with ice and serve on the rocks in a double rocks glass. Finish with a dash of Peychaud's bitters and garnish with a slice of cucumber.

Notes

Original called for Jose Cuervo Tradicional

YieldsDrink
Authenticity
Unknown
Creator
The Randolph at Broome, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Delicious cocktail for margarita, st. rita fans. We've add a slice of jalapeno to the muddle and enjoy that too. — ★★★★★
  • A lot of work for a great cocktail. Maybe muddle three slices next time?
  • Wonderful variant on a margarita. Super refreshing
  • Excellent; my favorite cocktail yet to feature cucumber
  • Flavor changes in interesting ways. Quite good!
Similar cocktails
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
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  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
  • Shabash — Dark rum, Apricot liqueur, Lemon bitters, Lime juice
  • Fast Rigging — Light rum, Aromatized wine, Lime juice, Simple syrup, Ginger, Celery stalk, Mint, Black pepper

A bit sweet. Will try less simple next time.

Garden Fizz

1 1⁄2 oz Gin
1⁄2 oz Aperol
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Honey syrup (1:1 honey and water)
4 lf Mint
1 Egg white
1 ds Bitters (to taste)
Instructions

In a shaker combine gin, Aperol, juices, honey syrup, 4-€“6 mint leaves, egg white, and bitters to taste. Shake without ice for 30 seconds until frothy, then add ice and shake for an additional 30 seconds. Strain into a fizz glass with no ice, spritz with rose water, and garnish with a sprig of gently beaten mint.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Rye House, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • 7/24/20 Beautiful and delicious. Bitters at end look great on froth. Cocktail could be tweaked, but the silky taste helps make up for ingredients being a bit lacking. — ★★★★★
  • sehr weich; mit honig statt honigsirup gemacht
Similar cocktails

I really enjoyed this, probably because they are ingredients I tend to use heavily in my own cocktails. Bright flavors with a mild sweetness from the honey. I like using a dash of absinthe bitters and hitting it with some soda water. Actually makes it more of a fizz in my book. 4/5.

Not too sure about this one, not at single person at my party liked it and it took me a couple minutes to put it together. Not my favorite

I really enjoyed this as I used Nolet's for the gin and a dash of lavender bitters. All the floral levels were raised exponentially!

Cucumber Lime Swizzle

1 1⁄2 oz Gin, Hendrick's
1 oz Lime juice
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Simple syrup
3 sli Cucumber
1 oz Soda water
Instructions

Vigorously shake all the ingredients with ice (the ice and shaking will muddle the cucumbers for you). Double strain into a tall glass, fill with crushed ice, top with soda water and stir gently. Garnish with a cucumber slice, lime wedge or both.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
from Vessel in Seattle
Source reference

http://looka.gumbopages.com/2011/05/26/jim-rockys-barback-pro-am-part-3…

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • 2 oz gin, 3/4 oz lime, Cocchi Americano in place of Lillet, subbed Falernum for simple, added 1/4 oz Chartreuse (was good without, but wanted to amp it up). 3 oz Topo Chico to make it more of a tall/long drink/sipper.
  • Very nice. Subbed Kirkland for Hendrix. Nice summer cocktail. Could try with a little smoked salt.
  • Changed the lime ratio to 3/4 ounce very tasty!
  • Sounds yummy! Need to try
  • You have to be careful with the lime on this. I just tried it a 2nd time, and it was too much like a glorified gin and tonic. Maybe back it off to about 2/3 or 3/4 oz. — ★★★★★
  • Good, refreshing. Used mead instead of killer and no St Germains (extra mead)
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  • Singapore Punch (Shelter) — Gin, Cherry Liqueur, Aperol, Bénédictine, Soda water, Lime juice
  • Nimble Penny — Gin, Kummel, Celery bitters, Soda water, Lemon juice, Lime juice, Demerara syrup, Lemon peel
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Rattlesnake Fizz

2 oz Rye, Old Overholt
1 oz Lemon juice
1 t Sugar
1⁄4 oz Absinthe, Kübler
1 oz Egg white
2 oz Ginger ale
5 dr Bitters, Angostura
Instructions

Stir sugar with lemon juice until dissolved. Add ingredients through egg white and dry shake. Add ice, shake again, and strain into a Fizz glass containing 2 oz ginger ale (Hansen's). Top off with a little more ginger ale if needed. Garnish with drops of Angostura Bitters and add a straw.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tim Stookey of the Presidio Social Club
Source reference

http://cocktailvirgin.blogspot.com/2011/05/rattlesnake-fizz.html
Originally from A Taste of Absinthe cocktail book

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • The Highlander — Scotch, Swedish Punsch, Grapefruit bitters, Soda water, Lemon juice, Ginger syrup, Orange peel
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  • The High Road — Scotch, Pear eau de vie, Soda water, Lemon juice, Simple syrup

Rattle-Snake Cocktail

2 oz Rye, Sazerac
1⁄2 oz Egg white
3⁄4 oz Lemon juice
1⁄2 oz Rich simple syrup 2:1 (rich simple syrup)
1 ds Absinthe (verte de fougerolles)
Instructions

Dry shake ingredients in cocktail shaker for 15 seconds. Add ice. Shake very thoroughly and serve by straining it through a fine sieve.

Notes

The drink as written is for 6 people: 4 glasses = 8 oz rye, 2 egg whites, 1 glass "sweetened lemon juice" = 2 oz, a few dashes absinthe.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Harry Craddock
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1930-The-Savoy-Cocktail-Book…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • try w almond liquor
  • I like it with rich honey syrup, and 2 dashes of absinthe.
  • made with bourbon
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Jmmrad commented on 7/05/2013:

Flavor is pleasant but it's turbidity is off putting.

Booker's Notion

2 Maraschino cherry (brandied, muddled, see instructions)
1 1⁄2 oz Overproof bourbon, Booker's
3⁄4 oz Ramazzotti
1⁄2 oz Bitters, Stirrings Blood Orange
1⁄4 oz Lemon juice
4 sli Orange (mandarin, muddled)
Instructions

Chill a rocks glass and muddle the cherries in it. Muddle citrus in mixing glass, add liquids, shake. Strain, garnish with extra cherry.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Mark Buettler, The Bedford, Brooklyn, NY
Source reference

https://meerkatproductsltd.typepad.com/embury/2009/10/friday-night-cock…

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Very good. Used Amer Biere in lieu of Stirring's Blood Orange Bitters. Bright fresh orange plus bitter complex orange. Tart. — ★★★★
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  • Anastasia Cocktail — Canadian whisky, Ramazzotti, Orange bitters, Lime juice, Brandied cherry
  • Poison Arrow — Bourbon, Bigallet China-China, Campari, Orange bitters, Bitters, Orange peel

I'm not sure if something changed when the site was updated a few years ago or if the mentioned e-letter had some errors, but the current posted recipe has some unit errors and the wrong year compared to this 2009 origin link for the cocktail: https://meerkatproductsltd.typepad.com/embury/2009/10/friday-night-cock…. So if anyone has balked or not liked the result because of the "2 oz Maraschino cherry", note that it should be two cherries, not ounces. Also, the lemon is not muddled, it is 1/4 oz juice rather than 1/4 lemon.

I didn't have a high proof bourbon like Booker's, so I upped to 2 oz of Buffalo Trace to keep alcohol strength similar. It was good, dominated by blood orange peel essence, but the higher proof bourbon called for would have been better (less dilute.) It might be worth adding up to half a barspoon of the brandied cherry syrup to adjust sweetness and cherry vs. the lemon juice and bitters.

Fixed this - thanks for the link. Clarified instructions slightly. Thanks, Zachary

The Gringo

1 oz Aperol
1⁄2 oz Gin, Beefeater
1⁄2 oz Blanco tequila, Siembra Azul Blanco
1⁄2 oz Bianco Vermouth, Dolin
1 ds Bitters, Angostura
Instructions

Stir, garnish with an orange peel

YieldsDrink
Authenticity
Authentic recipe
Creator
Aaron Lara, Anvil, Houston Texas
Source reference

http://drinkdogma.com/aperol-the-versatile-italian-aperitif/

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • It's ok. The bitterness comes through, but it's a bit flat. I tried adding some pepper flakes to balance the sweetness, but not much help. — ★★★
  • Meh. Tastes like Aperol.
  • Rather sweet. The unexpected gin plays a pleasant role. Nice zip on the finish. I wonder if less Aperol, or a less-sweet bitter component, would serve well. — ★★★★★
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Marlowe,

They're the same thing. Since we have a lot of Bianco (semisweet, but light in color) vermouths, it didn't make a lot of sense to rig up the database to handle Dolin Blanc.

Thanks,

Zachary

La Nuestra Paloma

2 oz Tequila
1 oz Lime juice
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Grapefruit juice
3 ds Bitters, Angostura
2 oz Club soda
1 twst Grapefruit peel (as garnish)
Instructions

Shake all but club soda and strain into a tall glass over ice. Top with club soda. Garnish with a grapefruit peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Beretta, San Francisco, CA
Source reference

http://sanfrancisco.grubstreet.com/2011/05/a_san_francisco_cocktail_kal…

Curator rating
Not yet rated
Average rating
4.5 stars
(21 ratings)
From other users
  • Used Fresca instead of grapefruit juice and club soda — ★★★★
  • Stronger than it tastes. Used dry curacao instead of tuple sec — ★★★★★
  • On the sweet side, better with more grapefruit
  • This is excellent! The elderflower adds a nice, floral softness. Sweetens it up a bit and adds an interesting dimension to this staple.
  • A cool and bitter refresher. Would subbing gin be worth trying? — ★★★★
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  • Hibiscus Rum Punch — Blended rum, Hibiscus Liqueur, Seltzer water, Lime juice, Rich demerara syrup 2:1, Lime
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