Twentieth Century Cocktail

1 1⁄2 oz Gin, Plymouth
3⁄4 oz Crème de Cacao, Marie Brizard (white)
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
Instructions

Shake, strain, coupe. No garnish.

Notes

May be too sweet for modern tastes. Ted Haigh suggests using 1/2 oz or a scant splash of Crème de Cacao. Dan Perrigan suggests a mere 1/2 tsp. Also, consider using Cocchi American rather than modern Lillet.

History

Also Vintage Spirits & Forgotten Cocktails, Ted Haigh, p272. Dan Perrigan http://egullet.org/p1770015

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
W.J. Tarling
Source reference

Cafe Royale Cocktail Book (1937), reproduced in The PDT Cocktail Book

Curator rating
4 stars
Average rating
4 stars
(28 ratings)
From other users
  • Reduce the lemon a bit to let give the cocoa notes. Nice drink.
  • Regan uses 1.5 of gin and 0.5 of other ingredients. Used Plymouth, Kina L"aero, and Tempus Fugit Cacao
  • Also good with an Islay instead of the gin — ★★★★
  • Made with Cocchi Americano and a scant 1/2 oz. cacao. That seemed about right, it only shows up, subtly, in the finish. Not bad, but there are better gin/lemon drinks.
  • My recipe uses 1/2oz creme de cacao and Cocchi Americano in place of Lillet. Sub Genever for gin for a fun twist. — ★★★★★
  • Very nice with Cocchi and Tanqueray.
  • Sub'd Kina L'Avion and 3/8 tsp Cacao + 1 d Mole bitters. Just enough chocolate. Good, enough to make again, but not anytime soon. — ★★★
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  • Spruce Goose v2 — Gin, Amontillado Sherry, Absinthe, Orgeat, Lemon juice, Cucumber
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Dan commented on 11/04/2011:

Curated to spell out name and merge into this cocktail the variations of the existing "modern" variation.

Ckmdvminatx commented on 3/17/2013:

if made with Tempus Fugit's creme de cacao and Kina L'Avion it is a lovely dance between tart sweet and chocolate

Biff Malibu commented on 1/13/2022:

Going a bit skosh on the lemon juice allows the cacao to come through.

212

2 oz Reposado Tequila, Partida Reposado
2 oz Grapefruit juice (Ruby Red)
1 oz Aperol
1 twst Orange peel (as garnish)
Instructions

Shake, strain, Collins w/ ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Aisha Sharpe and Willy Shine
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
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  • Canela Punch — Reposado Tequila, Aperol, Bitters, Orange juice, Lime juice, Lime, Cinnamon stick
  • The Burnt-Over District — Amer Picon, Apple brandy, Overproof rum, Bitters, Grapefruit juice, Cinnamon syrup, Grapefruit peel

The First Word

1 2⁄3 oz Ginseng spirit, Kammerling's
7⁄8 oz Lemon juice
2 bsp Maraschino Liqueur
2 bsp Simple syrup
1 ds Egg white
Instructions

Shake well with ice (egg white), strain into coupette glass, garnish with lemon zest

History

One of the signature serves for Kammerling's ginseng spirit.

Yields Drink
Authenticity
Authentic recipe
Creator
Alex Kammerling, London (AFAIK)
Source reference

http://kammerlings.com/drinks.html

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Silver Surfer — Blanco tequila, Kummel, Lime juice, Orgeat
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Eclipse

2 oz Añejo tequila, El Tesoro Añejo
3⁄4 oz Aperol
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lemon juice
1 rinse Mezcal, Del Maguey Vida
1 twst Lemon peel
Instructions

Shake, strain, vida-rinsed coupe, lemon twist

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Leo Robitschek
Source reference

The PDT Cocktail Book, p.113

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Made with reposado. Very tasty. The mezcal is very subtle. Nice rich cherry flavor. Makes a big drink. — ★★★★
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The Paternal Drunk commented on 6/27/2014:

Fantastic drink. On a typographical note, the creator's name is spelled "Robitschek" I believe

jaba commented on 6/27/2014:

I don't have any Anejo. Is it worth trying with a Reposado or will it be too different?

bza commented on 6/27/2014:

Haven't tried it with reposado, but imo there are no two more different age statements than reposado and añejo, they are practically different liquors. That said, I don't see why reposado wouldn't work in this drink as long as you had something hefty and peppery rather than smooth and light. It would definitely be a different drink, though.

bza commented on 6/27/2014:

Fixed, thanks, and I love that you proofread cocktail recipes at 8 in the morning. Keep on!

DrunkLab commented on 8/15/2014:

This drink is sometimes made in equal parts with mezcal as the base spirit and no tequila (or rinse). I prefer it that way, but in either version it's a top shelf drink. (Source: asking at The NoMad.)

Mixin In Ansley commented on 4/19/2024:

Unusual- as vegetal as it is cherry. I appreciate something more than a 3 oz poor: one drink and done.

Bitter Spring

1 oz Fernet Branca
1 oz Gold rum, Flor de Caña Gold 4
3⁄4 oz Ginger syrup
3⁄4 oz Orgeat (toasted hazlenut)
3⁄4 oz Lemon juice
1 ds Peychaud's Bitters (as a float)
Instructions

Shake until ice is slushy, Collins, additional crushed ice, heavy dashes of Peychaud's

Yields Drink
Authenticity
Unknown
Creator
Sother Teaque, Amor y Amargo, NYC
Source reference

http://www.starchefs.com/cook/recipe/mixology/sother-teague/bitter-spri…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Bright red and muddy orange wasn't that attractive. Tasted pretty good though. Similar Golden Gate Swizzle is better. — ★★★★
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christina in tacoma commented on 11/03/2011:

Out of curiosity I made toasted hazlenut orgeat, though I don't think it is really necessary. This is similar to (but not quite as good as) the Golden Gate Swizzle. I used Canton in place of ginger syrup, Rhum Barbancourt 8 yr rum, and strained it as I wasn't wanting the slushy preparation.

joep commented on 3/27/2012:

Love this beverage, Sother says you can use regular orgeat in place of the hazelnut and the drink won't suffer. It's really more of a float of Peychauds, the top sixth of the finalized drink should be red.

gshellen commented on 9/09/2012:

I used regular (homemade) orgeat, and did the Peychaud's as a float (though not quite 1/6—wasn't ready for that), and it's a lovely drink.

Fernet Sling

2 oz Fernet Branca
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Lemon juice
1⁄4 oz Rich demerara syrup 2:1
1 oz Soda water
1 twst Orange peel
Instructions

Shake, strain, Collins glass. Top with soda water, orange peel garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Maks Pazuniak
Source reference

Beta Cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Daytime?
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christina in tacoma commented on 10/30/2011:

The Carpano and lemon soften the edges of this drink but the Fernet Branca definitely dominates. Really nice.

AmyJ commented on 3/05/2013:

Was looking for a beer replacement to have with BBQ. Made this a 'long' drink with more soda and evened out the portions of Fernet and vermouth. Worked well.

Neyah's White Manhattan, Tweaked

2 oz White whiskey, Bully Boy (Tasty organic white whiskey made in Boston from wheat with rye notes)
1 oz Dry vermouth, Dolin (A softer, fruit-friendly vermouth for mixing)
1⁄4 oz Bénédictine
1 ds Orange bitters, Angostura Orange (YMMV)
1 ds Cranberry bitters, Sweetgrass Farm Cranberry (Some local New England flavor)
Instructions

Combine in mixing glass over ice, stir for 30 secs, strain into chilled coupe.

Notes

Neyah's original recipe gave me ideas on what to tweak for my taste. Check his and mine out, enjoy white whiskey either way.

History

Changeups on Neyah White's original recipe

Yields Drink
Authenticity
Altered recipe
Creator
Rob Marais, Boston MA
Source reference

http://www.chow.com/food-news/42785/this-aint-no-moonshine/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • The Drunken Dodo — Trinidad rum, Sweet vermouth, Allspice Dram, Bitters, Orange peel
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The Burnt-Over District

1 oz Amer Picon
1 oz Grapefruit juice
3⁄4 oz Apple brandy, Germain-Robin
1⁄2 oz Overproof rum, Lemon Hart 151
1⁄4 oz Cinnamon syrup
3 ds Bitters, Boker's
1 twst Grapefruit peel (flamed, as garnish)
Instructions

Shake, strain, up, flame grapefruit twist over top and discard

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Cherry Pop

1 2⁄3 oz Light rum, Blue Bay
2 t Rhum Agricole, Trois Rivieres Blanc 55%
7⁄8 oz Cola Tonic Syrup
7⁄8 oz Lime juice
2 bsp Sour Cherry Marmelade
Instructions

Shake, finestrain into a tiki mug filled w. crushed ice

dedcoration: cherry, star anise, orange zest & mint sprig

Notes

Cola Tonic Syrup:

Put 3 Cans of Red Bull Coke in a pan with the peel of one orange, 1 star anise, 1 piece of cinnamon, a few pinches of nutmeg, 2 tablespoons of sugar and the juice of 2 limes.
Reduce the 1000 ml Red Bull Coke in a pan to 100ml on your stove top.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Christina Schneider, Berlin
Curator rating
Not yet rated
Average rating
Not yet rated
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Knickerbocker

2 oz Rum, El Dorado 8 (I like the Eldorado 8 in this drink)
1 oz Lemon juice
1⁄2 oz Orange Curaçao
1⁄2 oz Raspberry syrup
History

Published in Jerry Thomas "Bartender Guide"

Yields Drink
Year
19th Century
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Very good but the Columbia Cocktail (Trader Vic's) is both simpler and better.
  • Used Imbibe recipe: 2 oz rum 1 oz PF curacao 1/2 lime 1 tsp+ raspberry
  • Made it with Plantation 5 Star, and a 1:1 mix of Polish raspberry liqueur and simple syrup, raspberry garnish. — ★★★★★
  • Very good with Zaya 12 rounded out with some Pisco. Heavy pour on the lemon juice and rasp syrup.
  • Rum- sweet. (sub. cointreau, creme de cassis/framboise)
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