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

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(12 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).
  • Need another ingredient — ★★
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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.

Yields Drink
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.

Yields Drink
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,
Similar cocktails
DrunkLab commented on 3/04/2013:

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.

Yields Drink
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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christina in tacoma commented on 11/12/2011:

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.

Yields Drink
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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mahastew commented on 4/28/2012:

Quite tart. Reducing the lemon juice to 1/2 oz would probably be good. Otherwise, fantastic.

christina in tacoma commented on 4/29/2012:

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.

christina in tacoma commented on 4/29/2012:

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.

Yields Drink
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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Finnish Sky

2 oz Soda water
3⁄4 oz Vodka
3⁄4 oz Light rum
1⁄2 oz Blue Curaçao
1⁄2 oz White Crème de Cacao
1⁄4 oz White Crème de Menthe
Instructions

In a highball glass filled with
ice pour the liquors. Top up with soda water, give a little stir with the bar
spoon stem and garnish with a split lemon slice.

Notes

Anyone who has been to
Finland in winter will appreciate the crisp refreshment of this cocktail. Like
taking a breathe of the cold crisp Finnish air. The hint of chocolate is a
reminder of the great Finnish chocolates. Cheers!

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Mark Roy
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
Similar cocktails
No similar cocktails found.

Fjord Pickup

1 1⁄2 oz Aquavit, Linie
3⁄4 oz Madeira (Prefer bual or malmsey)
3⁄4 oz Cardamaro
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 twst Orange peel (flamed, as garnish)
Instructions

Stir on ice, serve up. Flame orange peel over cocktail and garnish with peel.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Paul Edlund
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Pleasant. Highlights the caraway in the aquavit.
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Mah Nà Mah Nà

1 oz Gin, Aviation
3⁄4 oz Aquavit, Krogstad
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

I like the Krogstad better than Linie, as the caraway and anise flavors are more pronounced. Both the Krogstad and Aviation are made in Portland by House Spirits.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Michael Dietsch
Source reference

http://adashofbitters.com/2009/10/14/do-dooo-de-do-do/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • St. George Terroir Gin and Krogstad Aquavit. Next time will try with Brennivin. — ★★★★
  • Made it with Tanq and Tattersal aquavit. Pleasant but not as dimensional as I'd hoped.
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christina in tacoma commented on 5/15/2012:

I have a bottle of Ransom Old Tom gin, and I'm just not crazy about the flavor it imparts to most of my favorite gin drinks. It works very nicely here, however- better than the suggested Aviation in my opinion. I have a bottle of Strega that I'm trying to finish, and in this particular case it made a fine sub for the yellow Chartreuse. I used Krogstad aquavit, which I prefer to Linie as it is smoother and the spice flavors are more forward.

bza commented on 5/16/2012:

imho, while it is great in other things, Ransom was made for one drink and one drink alone: the Martinez. Made with Carpano and Boker's, it's one of my all-time favs. I wouldn't put Ransom in many other drinks except those that specifically call for it (similar to Smith and Cross).

christina in tacoma commented on 5/16/2012:

I'll give that a try. The Martinez is one of my favorite drinks, and I've tried making it with a few gins (Genever being my favorite actually)- I never thought to try the Ransom, which is silly since it is an Old Tom Gin and all...

queenshaboo commented on 5/16/2017:

alright but lacks something.. a herb muddle perhaps? an added sweetener? the chartreuse doesn't manage to lift the mixture above the preponderance of sour and herbal. 

The Scent of Bitter Almonds

1 1⁄2 oz Rhum Agricole, Neisson Élevé Sous Bois
1⁄2 oz Lemon juice (+ a scant more)
1⁄2 oz Orgeat
1⁄4 oz Amaretto, Luxardo
1⁄4 oz Cynar
2 ds Bitters, Boker's
Instructions

Shake, strain into coupe. Garnish with a long lemon peel curled into the glass

Notes

The was designed to build almond aromas in straightforward (Amaretto, Orgeat) and oblique (the rum, the Cynar) ways. This works equally well with Rogue's Hazelnut rum.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Could stand to be more bitter
  • Made this with pistachio orgeat. Opaque, not that handsome, but very tasty.
  • Lovely!
  • Rum- sweet, bitter
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laerm commented on 10/18/2017:

I think doubling the Cynar is a good idea.

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