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.

Yields Drink
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
(19 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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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.

Yields Drink
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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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.

Yields Drink
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.

Yields Drink
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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Shawn C commented on 4/28/2023:

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.

Zachary Pearson commented on 4/29/2023:

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

Yields Drink
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
3.5 stars
(15 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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Zachary Pearson commented on 10/23/2014:

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.

Yields Drink
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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No. Three

1 1⁄2 oz Bison grass vodka
1⁄2 oz Aperol
1 1⁄2 oz Apple cider (unfiltered)
1⁄2 oz Lemon juice
1 twst Orange peel
Instructions

Shake with ice and strain into a chilled cocktail glass. Garnish with shaved orange zest.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Imperial No. Nine, New York, NY
Source reference

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

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Zachary Pearson commented on 2/26/2013:

Paul,

Evidently, these cocktails were created two years apart. Both of them seem legit - from two very different bars. I don't know what the answer is here, but unless Dan has an issue, I'm fine with keeping them both.

Thanks,

Zachary

Tres Sangres

1⁄2 oz Bitters, Angostura
1⁄2 oz Orange bitters, Regans' orange bitters
1⁄2 oz Peychaud's Bitters
1 oz Sweet vermouth, Dolin (or Punt e Mes)
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Rich demerara syrup 2:1
1 twst Lemon peel (as garnish)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, lowball or coupe, garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Ciaran Wiese, Scott & Co. and 47 Scott, Tucson, AZ
Source reference

http://egullet.org/p1815510

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Interesting, a bit challenging, bitter, dark, spicy. Made both with Mezcal and blanco tequila. Both good. Used 1/4 oz 2:1 simple. — ★★★★★
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Zachary Pearson commented on 1/01/2012:

Drinking this now. Made with Punt e Mes and Siete Leguas Blanco instead of the Vida. This is seriously bitter, obviously. I feel it's a bit unbalanced - I'd love some absinthe or lemon juice to layer out the bitterness. It also seems a bit on the sweet side, and my tolerance for sweet is probably middle of the road. Maybe 1/4 Demerara syrup and 1/4 lemon juice would be better?

bza commented on 1/01/2012:

Blanco vs. Vida is going to change the drink enormously. That said, I almost always cut Demerara measurements in half, and feel it is appropriate. This isn't a mind-blowing drink or anything (I gave it three stars in my notes), but I think it's an interesting attempt at a bitters-heavy drink - and unique because of the mezcal. With vida, the smokiness helps to balance the bitterness. I can't get Siete Leguas here (sadly - I hear it's excellent), but blancos just don't have the same oomph at .5 ounces.

Zachary Pearson commented on 1/02/2012:

Come down here and we'll drink some Siete Leguas - it's pretty stunning Tequila. I actually have a bottle of crazy Mezcal waiting for me back in Houston - I have a bartender friend who mules things over the border for me.

I also wonder if a dash of Ango orange would brighten this up.

Thanks,

Zachary

Newark

2 oz Apple brandy, Lairds
1 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Maraschino Liqueur, Maraska
1⁄4 oz Fernet Branca
Instructions

Combine with ice and stir for 30 seconds. Strain into a chilled cocktail glass. No garnish.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Jim Meehan & John Deragon, PDT, New York, NY
Source reference

http://looka.gumbopages.com/2009/08/18/newark-cocktail/, PDT Cocktail book, p189

Curator rating
4 stars
Average rating
3.5 stars
(34 ratings)
From other users
  • Significantly better than a Manhattan, but still not something I'd usually drink. You can taste the fernet and maraschino, as well as some apple. However it's still quite strong
  • Made it with Cocchi vermouth. Fernet is present, esp. on the finish, but doesn't commandeer the sip. Manhattan/Brooklyn for a more adventurous palate.
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Craig E commented on 11/02/2018:

Meehan's Bartender Manual (p. 363) specs the vermouth as Vya sweet (and suggests Cocchi Vermouth di Torino as a good option) and Luxardo maraschino.

DrunkLab commented on 9/14/2022:

"Negative synergy" is a good summary of Newark proper.

Shawn C commented on 12/12/2022:

A very nice cocktail. I wondered if the Fernet Branca would be too assertive, but it was just right, sensibly extending the flavor profile without turning it to menthol. I used Maraska Maraschino Liqueur which played well with the others.

Shawn C commented on 10/10/2023:

I have now retried this with Letherbee Fernet (and Maraska maraschino liqueur). This is even better than with Fernet Branca, more of a 4.5/5. Letherbee provides a better connection between parts, while slightly dialing down the intensity of Fernet Branca. Works well with a plate of pasta puttanesca. (Letherbee is a good intro to fernet, providing a gateway for Fernet Branca, vastly better than Fernet Vallet which is rather bland.) I am developing an affinity for Laird's Apple Brandy as a base spirit as it can bridge the gap with assertively herbal amaro and fernets. Note: I haven't tried Vya vermouth for this...and I live nearby and have used their Moscato wines for some vino aperitif recipes of my own.

The Search for Delicious

2 oz Cynar
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
18 dr Lemon juice
6 ds Orange bitters, Regans' orange bitters
2 pn Salt (sea salt)
5 twst Lemon peel
Instructions

Start with one "baker's" pinch of salt in a rocks glass. Add the Cynar and briefly stir. Add the Punt e Mes, bitters, lemon juice and ice. Stir briefly to incorporate. Taste, looking for only the faintest hint of salt. If the drink tastes salty, throw out your first attempt and adjust your salt levels. When the salt level is correct, express the oil from five swatch of lemon peel onto the surface of the cocktail, dropping one in along the side of the glass, skin side facing in. An 1/8 rim of salt will allow your guest to experiment with a few salty sips. Making the following sips pleasantly sweet, which will not make your brain hurt.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Kirk Estopinal, Cure, New Orleans, LA
Source reference

http://meerkatproductsltd.typepad.com/embury/2010/08/cynar-cocktail-con…

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • upped the alcohol by using Cynar 70. Was out of orange bitters, so used an orange peel. Went very light on the salt pinch. Still very delicious.
  • On initial read this recipe sounds pretentiously over-exacting. But I can confirm this is a drink to get the balance exactly right, and when you do, it is outstanding! — ★★★★★
  • Fantastic. Easy on the salt as you can add more, but can't take it out easily. Use 1/2 tsp lemon juice — ★★★★★
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yarm commented on 10/18/2022:

Published in the 2009 Rogue Cocktails book so the year needs to be changed from 2010.

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