(Fear is the) Mindkiller

1 1⁄2 oz Barbados Rum, Mount Gay
1 oz Pineapple juice
1⁄2 oz Cream of coconut, Coco López
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Simple syrup (ginger infused, see note)
Instructions

Shake with ice, then strain into an ice-filled rocks glass.

Notes

For the syrup: Ginger

2 cups sugar
1 cup water
1-2 tsp peppercorns
3-4 inches of ginger.

Boil water & add other ingredients. Simmer for 30 mins. Then strain out ginger & peppercorns.

Picture of (Fear is the) Mindkiller
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
John Squire, Los Angeles, CA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Piña Colada — Dark rum, Pineapple juice, Cream of coconut, Pineapple, Maraschino cherry
  • Christmas Island — Jamaican rum, Falernum, Bitters, Cream of coconut, Don's Mix, Lime juice
  • Hank Scorpio — Guatemalan rum, Amaro Montenegro, Pineapple juice, Ginger syrup, Vanilla syrup, Lime juice

Fancy Funeral

1 1⁄2 oz Old Tom Gin, Hayman's
1 1⁄2 oz Sherry, Lustau East India Solera
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Basil eau-de-vie, St. George Aqua Perfecta
1 ds Peychaud's Bitters
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, coupe

History

Autumn 2022 menu

Yields Drink
Year
2022
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Greenhorn

1 1⁄4 oz Blanco tequila, El Tesoro Platinum
1 oz Melon liqueur, Midori
3⁄4 oz Suze
Instructions

Stir, strain, garnish with a green maraschino cherry

Yields Drink
Year
2022
Authenticity
Authentic recipe
Creator
Bobby Heugel, Refuge, Houston
Source reference

https://imbibemagazine.com/recipe/greenhorn-tequila-midori-cocktail/

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Not yet rated
Average rating
4 stars
(1 rating)
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Twentynine Palms

1 1⁄2 oz Tequila
3⁄4 oz Cynar
1⁄4 oz Amontillado Sherry
1⁄2 oz Lemon juice
3 dr Bitters, Scrappy's Celery
Instructions

Shake with ice, then strain into a chilled cocktail glass.

Picture of Twentynine Palms
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
John Squire, Los Angeles, CA
Curator rating
Not yet rated
Average rating
Not yet rated
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Evening in a Sugar Orchard

1 1⁄2 oz Bourbon
1 oz Añejo rum
1⁄4 oz Maple syrup
1⁄4 oz Cinnamon syrup
2 ds Bitters, Angostura
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass with fresh ice, and garnish with an orange twist.

Notes

An Old Fashioned influenced by the American Trilogy.

History

For an article, I needed to craft a few maple syrup drinks. This one is an Old Fashioned variation that I named Evening in a Sugar Orchard after a Robert Frost poem. I was influenced by the revised version of the American Trilogy (Michael McIlroy's original called for Demerara syrup instead of maple). And the cinnamon aspect came from my recent tinkerings that developed the Two Roads Diverged (also a Robert Frost allusion); the combination of cinnamon and maple also appeared in Death & Co.'s Ole Bull and Timothy Miner's Christmas in Prison. In the text, I describe how the "Bourbon is bolstered by rich flavors from an aged rum and complemented by maple, cinnamon, and bitters. While Bourbons are generally consistent due to the laws regulating the spirit, rums vary a lot. I developed this recipe with a local aged rum, Privateer New England Reserve, but I can see this recipe prospering with darker rums as well. Use what you have got and experiment over time."

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2022/12/evening-in-sugar-orchard.ht…

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Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Cloyingly sweet (though in fairness to the creator, they do tell you that you are spending your evening in a sugar orchard). If you want an American Trilogy, just get that instead. This is *so much* sweeter than what it is riffing off of that it may as well be a different cocktail altogether. It'd be like if you claimed that candy corn was a "riff" on movie theater popcorn. Perhaps if the cinnamon syrup and maple syrup were meted out in teaspoons, the resulting flavor profile would be more similar to an Old-Fashioned. — ★★★
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Winter Manhattan

2 oz Bourbon
3⁄4 oz Averna
1⁄4 oz Bitters, Angostura
3 ds Allspice Dram
Instructions

Stir, strain, up. Ideally, garnish with three small red wine pâte de fruit shapes, as in the photograph. Orange peel studded with cloves works fine as a fallback option.

Picture of Winter Manhattan
Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Swapped quantities of angostura & allspice
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Corpse Reviver #4

1 oz Brandy
1 oz Fernet Branca
1 oz White Crème de Menthe
Instructions

Shake ingredients together with ice, and strain into a glass.

History

From Wikipedia entry: This recipe was a new variation at the Savoy's American Bar that employed Fernet-Branca as an ingredient, coming almost two decades after the corpse reviver appeared in the Savoy Cocktail Book with its #1 and #2 variations. Salvatore Calabrese states in his book Classic Cocktails that it was created by Johnny Johnson of the Savoy circa 1948, and lists it as a corpse reviver #3. Others believe it was invented later in 1954 by Joe Gilmore, also of the Savoy.

Besides Calabrese, the Fernet version is sometimes categorized by others as the corpse reviver #3, but it is not standardized and it is sometimes referenced as the №4.

Yields Drink
Year
1948
Authenticity
Authentic recipe
Creator
Johnny Johnson, The Savoy Hotel
Source reference

https://en.wikipedia.org/wiki/Corpse_reviver#Savoy_corpse_reviver_(Fern…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very delicious, but also very minty. Next time I’ll up the Fernet and brandy to 1oz each. Used Delord Armagnac and Tempus Crème de Menthe.
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yarm commented on 1/02/2023:

I've never heard of it called #4 before. It's generally known as the "Savoy Corpse Reviver" or "Corpse Reviver #3".

bkemp1984 commented on 1/05/2023:

I agree with the commenter who said they usually see it as "Savoy Corpse Reviver" or "Corpse Reviver #3". Even if the other ones on this site were possibly in books first, I've always heard this one as the one that became more famous as #3. I was actually coming on here to add it to the site, since I was drinking one and hadn't seen it!

Very good, used Leopold Fernet and homemade creme de menthe, Torres brandy.

Xantès Cocktail

1 1⁄2 oz Raspberry liqueur (e.g. Chambord)
3⁄4 oz Gin
1⁄3 oz Triple sec, Cointreau Noir
1⁄3 oz Sweet vermouth, Cinzano Rosso
Instructions

Add all ingredients to a shaker with ice. Shake, strain and serve. (Stirring makes more sense absent citrus juice, but the original recipe calls for a shaker.)

Notes

I have assumed ~3 oz spirits volume for this. I am somewhat guessing on the quantities/ratios of the Cointreau Noir ( a modern recreation of Édouard Cointreau's original Majestic recipe) and Cinzano Rosso since the recipe says: Demi-verre de liqueur Framboise, un quart de verre de gin Bols, deux traits de Majestic dans un shaker, avec de la glace et finir au Cinzano." As with Savoy and other old cocktail books, several mixed systems for volume appear to be employed in the same work: "Traits" seems to translate to "parts" in some recipes, "dashes" in others, and volumes more at "teaspoons" in other recipes.

This recipe is quite sweet although pleasant. I have made a modernized version of this I am calling the "Improved Xantès" that balances flavors better, provides some acidity, and increases base spirit to a sensible ratio: 1.5 oz gin, 1 oz Chambord, 1/4 oz Cointreau Noir, 1/4 oz Cinzano Rosso, 1/4 oz lemon juice.

History

This drink is found in the 1929 "L'Heure du Cocktail". The books recipes are diverse, with many sweet flavor bombs that don't make good drinks; but it also contains various period regional components absent from other cocktail books. Majestic is one such component, a blend of Cointreau and cognac that has been revived in the form of Cointreau Noir.

Yields Drink
Year
1929
Authenticity
Authentic recipe
Creator
Unknown
Source reference

1929 "L'Heure du Cocktail" by J. Alimbau and E. Milhorat

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Murasaki commented on 7/11/2025:

Tried it with the original proportions, but with homemade raspberry liqueur, Plymouth navy strength, combier triple sec (since I don’t have Cointreau noir), and punt e mes. Unfortunately the punt e mes overpowers it a bit. It opens up with a generous splash of soda.

Christmas in France

1 oz Gin, St. George Botanivore
1 oz Salers Gentiane
1⁄2 oz Genepy
1⁄2 oz Suze
6 ds Bitters (Vera's Maine Pine Bitters)
Instructions

Stir, strain, twist a lemon peel over the top if you desire, add a pine branch from the Christmas tree if you've got one. Cheers!

Picture of Christmas in France
Yields Drink
Authenticity
Your original creation
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From other users
  • Very yummy herbal piney negroni variant
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Wings of Redemption

1 spg Rosemary
1 1⁄2 oz Bourbon
1 oz Aperol
1⁄2 oz Lemon juice
1⁄4 oz Rye
1⁄4 oz Grenadine
2 ds Bitters, Fee Brothers Grapefruit
Instructions

Smoke a rosemary sprig in a glass. Add ingredients, shake, and strain into smoked glass.

Yields Drink
Authenticity
Your original creation
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Not yet rated
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