Floridita Special

2 oz Rye, Old Overholt
1 1⁄3 oz Sweet vermouth, Martini & Rossi
1 bsp Amer Picon
1 bsp Triple sec, Cointreau
1 cube Sugar
2 ds Bitters, Angostura
Instructions

Muddle bitters and sugar, add remaining ingredients, add ice, stir and strain into a chilled coupe glass. Lemon peel garnish

Notes

I adapted this from a 1935 Reprint of Bar Florida Cocktails. Original called for (based on book) 1/3 Rye, 1/2 M&R Vermouth (dry or sweet?), 1 tsp Amer Picon, 1/2 tsp curacao, 1/2 tsp sugar, dash bitters and lemon peel. I'm assuming measurments are ounces so it seemed like a small drink to me.....

Yields Drink
Authenticity
Altered recipe
Creator
Bar Florida, 1935
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Zachary Pearson commented on 12/30/2011:

I really dislike ratios, but they're common in a lot of books from the 30's. If you're going to set your volume = 4, 1/2 is 2 and 1/3 is 4/3, so the recipe should be 1 1/3 oz M&R, and a barspoon of Amer Picon. I can change this if you'd like.

Thanks,

Zachary

sjdiaz21 commented on 12/30/2011:

Thanks for the clarification on the ratios Zachary. If you don't mind adjusting the ratios that would be great, thanks again.

Spanish Sigh

1 oz Cynar
3⁄4 oz Bonal Gentiane Quina
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄4 oz Bitters, Spanish Bitters (Adam Elmegirab's)
1⁄4 oz Cream Sherry, Lustau Cream
1 sli Orange
1 pn Salt (to rim glass)
1 twst Orange peel (as garnish)
Instructions

Muddle orange slice. Add Cynar, Bonal, rum and bitters. Stir for 30 seconds. Partially rim glass with salt. Strain into glass, float Cream Sherry on top, and garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Notably low ABV
  • Excellent. Bitter and herbal with a nice amount of brown sugar / caramel from the LH 151, nuttiness from the sherry, and tartness from the orange. Creative and well balanced.
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christina in tacoma commented on 1/14/2012:

This looks really good. Do you think I it would be worth trying with lustau east india solera, or better to wait until I've found the specified cream sherry?

Zachary Pearson commented on 1/14/2012:

Christina,

Yeah, East India Solera would be a fine sub for Lustau Cream.

Thanks,

Zachary

christina in tacoma commented on 1/14/2012:

Made it, and this is really good. I subbed smith and cross rum since I don't have the 151. I'm going to need more of the spanish bitters, as I fully intend to keep making this- thanks for sharing.

Zachary Pearson commented on 1/14/2012:

Christina,

Glad you like it - I can't recommend LH 151 enough. It gives you punch without much volume, and it's indispensable for infusions. If you can find the other Ed Hamilton rums (La Favorite, Duquesne, Neisson), you can find LH.

Thanks,

Zachary

christina in tacoma commented on 4/29/2012:

Today I played with this a bit- it is still one of my favorite drinks, but I wanted something lighter, like a Duplex. I tried 1:.5:.5 Bonal:East India Solera Sherry: Cynar with an orange twist, Spanish bitters, and a little soda. I'm quite happy with it- thank you for giving me the idea to put these ingredients in the same glass!

Zachary Pearson commented on 4/29/2012:

Christina,

Interesting... did the soda work? I'd guess that with East India, the base would be sweet enough to stand up to the drying out effects of the soda.

Thanks,

Zachary

christina in tacoma commented on 4/29/2012:

I tried it without the soda first, but I did prefer it with just a small amount to cut the sweetness. I have La Gitana Manzanilla and Lustau Amontillado in my cabinet as well, and I am going to try them here too when it is their turn to be open... The bonal/sherry/cynar combination is, for me, one of those synergistic and magical things, and I am so grateful that you made the initial suggestion.

O'Gara

1 1⁄2 oz Tennessee whiskey, Jack Daniels
1 oz Tawny port
1⁄2 oz Lemon juice
1⁄3 oz Cynar
1⁄3 oz Simple syrup, Monin
Instructions

Shake all ingredients with ice and strain into ice-filled old fashioned glass. Garnish with a lemon wedge and serve with straws.

Notes

Some different flavors with a gorgeous american spirit in the lead.

Yields Drink
Authenticity
Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina.
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • The port adds a nice sweetness.
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Zachary Pearson commented on 12/29/2011:

Curated slightly - we assume all fresh ingredients like citrus, garnishes, etc... are fresh.

WalterPlatta commented on 12/30/2011:

It depends... I know more than one who doesn't have assumed that the lemon or lime or orange juice cannot be bottled.

Saint Pisco

1 ? Egg white
1 1⁄2 oz Pisco, Campo de Encanto
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Lime juice
3⁄4 oz Passion fruit juice
1⁄2 oz Demerara syrup (2:1)
Instructions

Combine in a shaker tin, dry shake for 5 seconds. Add ice and shake vigorously for 10 seconds. Strain into a chilled coupe glass. Lime wheel garnish.

Notes

Perfect Puree of Napa Valley make really high quality purees and concentrates. I recommend their Passion Fruit Concentrate. Simply mix with equal parts water to dilute to a juice. It's usually pretty hard to find good exotic juices and this is a tried and true product.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Didn't have passionfruit juice. Made with 0.75 oz lime juice and 0.5 oz passionfruit syrup; omit demerera syrup. Peychaud's bitters as garnish. — ★★★★ with custom spec
  • Very tasty riff that adds more than just the sum of its parts. — ★★★★★
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sjdiaz21 commented on 12/30/2011:

Changed the cocktail name. Same recipe, though.

lunchFlower commented on 7/25/2020:

Seems super sweet to me. Demarara + passion fruit + elderflower adds up to 2  .2oz. And 5 oz of citrus. Would like to try with reworked ratio.

Venus and Cupid

1 ? Egg white
1 1⁄2 oz Reposado Tequila, Siembra Azul Reposado
3⁄4 oz Aperol
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Grapefruit juice
1 ? Cardamom (Green Pod)
Instructions

Muddle cardamom, then add remaining ingredients, dry shake. Add ice and shake vigorously. Double strain into a chilled coupe glass. Grate fresh cinnamon on top.

Yields Drink
Authenticity
Authentic recipe
Creator
Edixon Caridad, PDT, New York
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Needs some lime or something
  • swap 1/4 sweet vermouth for Punch Fantasia
  • I used a mild mezcal instead of tequila. Don't skip the fresh cinnamon. Fantastic mix of spice and fruit.
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Infinite Jest

3⁄4 oz Vodka
3⁄4 oz Zucca
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
Instructions

Combine in a cocktail shaker with ice, shake vigorously and strain into a chilled coupe.

Yields Drink
Authenticity
Authentic recipe
Creator
Greg Buttera, Sable, Chicago
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Not bad, not great, not sour or sweet
  • Not bad, but tastes mostly like zucca, not a keeper for me — ★★★
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laerm commented on 1/09/2016:

I don't know how, but this is the most painfully sour cocktail I've ever had. My jaw cramped up.

madesai commented on 4/25/2020:

Used Maurin Quina when I could not find Zucca, and preferred it. 

Purgatory

2 1⁄2 oz Rye, Rittenhouse
3⁄4 oz Bénédictine
3⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Stir with ice and strain into a chilled coupe. Garnish with a lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Ted Kilgore, Taste, St. Louis
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • Worse than Pious Hand Grenade and the Wry Monk
  • Make 3oz 2, .5, .5
  • Intense
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Zachary Pearson commented on 12/28/2011:

Made this tonight, but with an attempt to scale it down - I prefer my cocktails much closer to 3 oz than 4. I see what Mr. Kilgore was trying to do here - there's a commonality to rye, Benedictine and Green Chartreuse in that they're all green aromas and flavors. So mine was more like 2 oz/.5/.5, and it needed..... something. I tossed to mint in to the stirring pitcher, and that helped somewhat. Maybe some Fernet would be helpful to dry it out, as in the Monk's Revenge? 

Thanks,

Zachary

MOJO1229 commented on 3/18/2017:


Like the 1st commentor, I, too, prefer a 3 oz cocktail rather than a 4 oz one. However, I made "Purgatory" using the given recipe because my mind said "yes, this will be a great drink." And it is, although the combination of Benedictine and Green Chartruse overshadow the Rittenhouse Rye--which should be no surprise. If I were to reduce the size of this drink, I would start by reducing each ingredient by 1/4 oz, and adjusting according to taste. But do keep the lemon twist! The challenge when reducing the size of this drink is to keep a balance of the ingredients' taste, but also, if possible, to bring out the rye, so that it is more prominent.

MacKinnon

2 oz Drambuie
1⁄2 oz Light rum, Cruzan Aged Light
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
3 oz Seltzer water
1 sli Lime (as garnish)
Instructions

Build in a highball glass, top with seltzer, stir gently, garnish

Notes

Michael Bowers, Modern Bar, Boise adds 2 dashes Peychaud's bitters

Yields Drink
Authenticity
Authentic recipe
Creator
Unknown. Possibly an in-house Drambuie mixologist
Source reference

http://www.esquire.com/drinks/mackinnon-drink-recipe#wondrich

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • I'm not a huge fan of Drambuie, but this was a wonderful sour. I used dark rum and Peychaud's. Update: second time around even better. white rum with dark, no bitters
  • Refreshing. A Sprite for grown-ups. The optional Peychaud's dashes are a must I think, for depth. — ★★★★
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Dan commented on 9/29/2012:

Moderated in response to a request from Michael Bowers to clarify that he didn't create the drink, but rather only added the bitters. Also increased the Drambuie to correspond to David Wondrich's recipe in Esquire.

sjdiaz21 commented on 9/30/2012:

Thanks Dan, honestly, I don't remember where I first read this recipe that cited Michael Bowers to it.....I am usually careful before naming the creator. My apologies Michael.

kc59 commented on 12/09/2013:

Shake with crushed ice, strain into collins glass with a few ice cubes. Then top with club soda.

Jezebel Sling

1 ? Prosecco
1 oz Gin
1⁄2 oz Crème Yvette
1⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1⁄4 oz Grenadine
Instructions

Combine gin, lemon juice, Creme Yvette, Chartreuse, and grenadine in a shaker tin with ice, shake vigorously and strain into an ice filled highball glass. Top with Prosecco and a orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Engles, Boiler Room, Omaha
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Need to try.
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Smoky Grove

2 oz Scotch, Compass Box Peat Monster
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Dry vermouth, Dolin
1 ds Bitters, Angostura
1 ds Orange bitters (50/50 blend of Regans and Angostura orange)
1 twst Orange peel (flamed)
Instructions

Stir, strain, coupe, garnish

Yields Drink
Authenticity
Unknown
Creator
Jonathan Pogash
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Smokey, peaty, slightly sweet. For the scotch lover. After dinner drink, something that helps you reflect on the day that just past.
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