Patent Pending

2 oz Rye
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Amaro Meletti
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir and strain.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
dfan
Curator rating
Not yet rated
Average rating
3.5 stars
(22 ratings)
From other users
  • Bit sweet, maybe less chocolate?
  • tried similar with equal parts.
  • Nice interesting drink, but a touch sweet. Added 1/2 oz dry vermouth, which helped. Chocolate flavor is very strong. Next time try adding lemon juice as the lemon/chocolate combo is very nice. — ★★★
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Dan commented on 11/20/2011:

I find Meletti has the gestalt of chocolate in it. This sounds very nice. Adding it to my suggested cocktails now...

MOJO1229 commented on 1/01/2017:

Regarding the prior comments:  Choose your rye carefully; WhistlePig 10 years and Templeton 4 years are light in flavor and sweet. Templeton 6 years, Wild Turkey and Knob Creek, however, have more body and different flavors. The rye you choose will have a defining impact on the taste of this drink.

Choose carefully, also, your vermouth. Antica Formula is my favorite vermouth. I used, however, Vermut Negre, a dark but not too sweet vermouth. I then used only two drops of Xocolatl Mole, not three, which was fine for me. This was the first time I drank this cocktail, but I humbly rank the resultant cocktail at 4.5. I hope my suggestions are helpful.  

TrinSF commented on 8/13/2022:

Bullitt rye and Bitter Mile Chocolate Chili bitters. It left a zing on the lip. A nice Manhattan changeup.

Tom and Jerry

12 Whole egg (Separated)
2 1⁄4 c Sugar
2 oz Jamaican rum
1 1⁄2 t Cinnamon
1⁄2 t Clove
1⁄2 oz Allspice
36 oz Brandy
54 oz Water (Hot)
1 Nutmeg (Grated, as garnish)
Instructions

Whisk egg yolks until thin, then while whisking, add rum, sugar and spices. Whip whites until they are stiff peaks. Fold whites into yolk mixture until it is the consistency of a batter. Reserve this batter. For each individual serving, in a 6 oz heatproof mug, take 1 Tablespoon of the reserved batter, 2 ounces of the brandy, and stir to combine. Add the hot water, and stir. Grate nutmeg over the top to garnish.

Notes

So.... this is a mess. The original (1862) recipe calls for 5 pounds of sugar to 12 eggs, which is insane -- you'd be looking at almost a cup of sugar dissolved into 1 egg yolk. Modern interpretations reduce the sugar (as above), may change out some of the brandy for rum, and some or all of the water for hot milk. The yield is a guess, but it feels about right. Some recipes call for up to 2 ounces of the batter per mug.

History

This variation is from looking at the original recipe and the Cocktail Virgin--Slut website, which references Cocktail Chronicles.

Yields Drink
Year
1862
Authenticity
Altered recipe
Creator
Jerry Thomas
Source reference

How to Mix Drinks or The Bon Vivant's Companion

Curator rating
Not yet rated
Average rating
Not yet rated
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  • The White Death — Cognac, Bourbon, Herbal liqueur, Milk, Honey
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Zachary Pearson commented on 11/20/2011:

So.... I think I like this best with 2 tablespoons of batter, 1 oz Smith&Cross, and filling the 8 ounce glass with hot milk. 2 ounces of alcohol per 8 ounce glass is overkill.

Crux

1 oz Cognac
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
3⁄4 oz Aromatized wine, Dubonnet Rouge
Instructions

Shake, strain, straight up, cocktail glass

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Death & Co
Source reference

http://www.doyoudubonnet.com/recipes/recipe_crux.shtml

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Hard version of sangria
  • Cait liked
  • Good but lemon takes over. A bit less next time.
  • Not a fave
  • Had to substitue Lillet. Delicious.
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Dan commented on 11/20/2011:

Curated to add attribution and rewrite instructions in our own words (and more concisely).

I'm making this now, using Carpano Antica Forumla because, sadly no Dubonnet Rouge on hand. Very nice. I'm very fond of the word "crux." As a retired rock climber, the crux of a climb is its single most difficult move. Once you're past the crux, you know that you can make it. Fond memories.

Tucker commented on 4/26/2015:

Delicious cocktail. Great sidecar alternative, particularly if looking for something less cognac forward. 

Asphodel commented on 12/07/2021:

I made this today, using Pierre Ferrand 1840 cognac, Dubbonet, and Pierre Ferrand dry Curacao. I poured a little heavy with the cognac, but didn't need to. The end result was on the dry side, very bright, with underlaying complexity from the aromatics in the Dubbonet. Delicious. I will definitely make again! ****

Ephemeral

2 oz Old Tom Gin, Ransom
1 oz Bianco Vermouth, Dolin
1 bsp Elderflower liqueur, St. Germain
1 ds Celery bitters
1 twst Grapefruit peel
Instructions

Stir, strain, coupe, garnish

Yields Drink
Authenticity
Authentic recipe
Creator
David Shenaut
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Used 18.21 baltimore bitters, very umami filled finish. Left Coast Libations proportions were different. 1.5 ransom old tom 0.75 dolin blanco 1 ts st. Germain 2 dashes celery bitters 1 grapefruit twist
  • Didn't have a grapefruit. Added grapefruit bitters. Felt like it was lacking a note, so added an orange twist.
  • Tried this with Lillet Blanc (only other option was Martini Bianco). Too bitter... needs work. Maybe the Martini? Or maybe Elderflower syrup?
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Shawn C commented on 4/09/2023:

Odd that Ransom's is listed here, and the recipe is off as well. I don't have the PDT Cocktail book (2011) but the 2009 links to this drink both use Hayman's Old Tom. These gins are very different in flavor. I tried this cocktail tonight based on http://www.cocktailchronicles.com/2009/05/04/3030-18-the-ephemeral-than… and http://looka.gumbopages.com//archive/2009-05.html#1. Both used Hayman's Old Tom (1.5), Dolin Blanc (1), 2 tsp St. Germain (1/3 oz), and 3 dashes of Celery Bitters.

yarm commented on 4/09/2023:

Hayman's Old Tom hit our market in 2008 and Ransom's OTG was a few years later around 2011. So historically, it makes sense why the earliest ones would have Hayman's (also, the distillery already had their vintage recipe for OTG ready to go and didn't need to develop one so when Eric Seed of Haus Alpenz approached them, they got right on it).

Shawn C commented on 4/13/2023:

Thank you for providing the original inception/recipe. Ransom it was, I'll have to give it a spin. Interesting how the volumes have gone up over the past decade in so many recipes, from ~2.5 to 3+, or here from 2.4+ to nearly 3.2. oz. (I suppose this is as much for fill level in glassware as anything else.) This can get tricky when trying to keep the ratios of the smaller components the same.

It is fortunate that the celery bitters are listed in drops in the original, much more useful than dashes. Dashes can be anywhere from 6 to 10 drops depending on who is defining it. (And with Fee Brothers, trying to get anything out of the bottle with a simple dash can be problematic, which is why I only use dropper for their bitters.) I was using 8 drops/dash for years, but the measurements I have made suggest 10 makes more sense. Increasing drink volume by 1/3 (as per the current recipe) puts the drink closer to what some would call 2 dashes. The elderflower liqueur becomes a "generous barspoon."

Pearson Family Eggnog

1⁄2 c Sugar (plus more, to taste)
12 Whole egg (Separated into yolks and whites)
25 oz Brandy (Cognac is nice here)
1 pt Heavy cream
1 q Half-and-half
1⁄2 gal Milk (Whole)
2 T Vanilla extract
1⁄2 gal Vanilla ice cream
1 Nutmeg (whole, to grate as garnish)
Instructions

Put the ice cream out to soften. In a large punch bowl, whisk egg yolks with a few tablespoons of sugar until lighter in color. While whisking, add a few ounces of brandy to "cook" the eggs. Add the cream, then the half and half, then enough milk (around 2/3 of it), then taste. You want the mixture to be a bit richer than half and half. Add a bit more milk if you need to. Add vanilla, then taste, and correct for sugar. Add most of the remaining brandy, remembering to taste - this should have a detectable amount of alcohol, but should not be overpowering or raw tasting. With a scoop, add about half of the ice cream to the punch bowl, and whisk it in. Float the remaining ice cream in the bowl for cooling. Whip the egg whites to medium peaks with a bit of sugar. Add the whites to the bowl, and mix in gently. Grate some nutmeg on top of punch, then pass the grater for guests to garnish as they will.

Notes

Some people have issues with raw eggs. If you do, this is not for you. As kids, we used to get it without the alcohol, and we're alright. Recently, I have come to like about 20 oz of Cognac (Ferrand 10, etc - decent, but nice) and the remainder Jamaican rum, like Mt. Gay XO or Appleton 12. We also use Blue Bell Homemade Vanilla, because it's available and fairly rich.

Yields Drinks
Year
1960
Authenticity
Authentic recipe
Creator
Chester Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Old Racing Dog

2 oz Vodka
1⁄4 oz Simple syrup
4 ds Grapefruit bitters
Instructions

Pour vodka, simple, and bitters into an Old Fashioned glass and stir. Add large ice cube(s). Garnish with small grapefruit twist.

Yields Drink
Authenticity
Your original creation
Creator
Baron Stout
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Industry Sour

1 oz Fernet Branca
1 oz Herbal liqueur, Green Chartreuse
1 oz Lime juice
1 oz Simple syrup
Instructions

Shake all with ice and strain into a cocktail glass.

Yields Drink
Authenticity
Your original creation
Creator
Ted Kilgore,St Louis, MO
Curator rating
5 stars
Average rating
4.5 stars
(67 ratings)
From other users
  • A solid sour. Green chartreuse feels a bit lost against the fernet, but a great drink if you like fernet!
  • Great cocktail. I thought I might want to mess with that amounts, but nope. Very well balanced. Also tried with ginger syrup. Wow.
  • 0.75 1 0.75 0.5
  • Definitely worth a try
  • Sweet, sour and herbal - all of these in a perfect balance.
  • 1/13/18: Very good. Surprisingly, I find the Chartreuse to come through more than the Fernet. Would like to try this with egg white.
  • As ugly in the glass as it is complex and balanced in the mouth.
  • Flavor explosion. It is pretty amazing how subdued that amount of chartreuse is here. — ★★★★★
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Dan commented on 11/18/2011:

Curated to fix all caps title and remove redundant notes. Sounds pretty interesting.

mahastew commented on 5/01/2012:

Discovered this tonight when I saw your comment and had to try it immediately. It didn't disappoint. The fernet and Chartreuse are an herbal marriage made in heaven. 5/5.

Pangolindo commented on 4/30/2019:

OMG, soooo good. Very nice. Perfect match of chartreuse and fernet. Made exactly as specified. A tad sweet but do not affect the quality of the drink. 5 stars!

bkemp1984 commented on 12/24/2022:

Great, great. I'm being a broken record about this take, but with Leopold Fernet this is even better.

illusionistlynx commented on 3/20/2025:

Love it. Definitely curious to see what this tastes like with a different Fernet, but alas - I have none...

El Nacional

1 oz Mezcal
1 oz Campari
1⁄2 oz Ramazzotti
1⁄2 oz Dry vermouth
3 ds Chocolate bitters
3 dr Islay Scotch
1 twst Lemon peel
Instructions

Stir, strain, garnish with Islay drops and twist.

Notes

Mole bitters work great. Laphroaig is original Islay, I used Ardbeg.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Casey Robison, Barrio, Seattle
Source reference

Imbibe Jan/Feb 2011, p.37

Curator rating
4 stars
Average rating
4 stars
(29 ratings)
From other users
  • This is an excellent drink. I just got my first bottle of Ramazotti and was looking for a cocktail to try. I really like the layers of taste with a muted Campari bitter finish. I used Crude Coffee and Chocolate bitters. Yum!
  • Extremely well-balanced drink with nothing feeling out of place or overly assertive. — ★★★★
  • Found accidentally during unrelated search--sounds up my alley.
  • Plenty going on, chocolate, bitter, smoky. A winter cornucopia.
  • Nice use of Ramazotti to compliment the chocolate bitters. Does work best with Aztec Chocolate as the heat kicks it up a notch.
  • Scale back the chocolate bitters a bit.
  • For sophisticated palates (smoke- and bitter-tolerant), this is a lovely drink with a nice finish.
  • Smoky but not overwhelming. Complex, viscous texture. An excellent way to return from a Cozumel vacation.
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Maberlin commented on 5/10/2019:

Nice use of Ramazotti to compliment the chocolate. Works well with Fee Bros. Aztec Chocolate as the heat kicks it up a notch.

eSports Chaebol commented on 8/27/2019:

This is quite possibly my favorite modern cocktail creation. It has so many perfectly complementary flavors. It's like a great book or movie where every time I experience it, I can pick out something new that I enjoy.

casey_robison commented on 12/18/2019:

@eSports Chaebol 

I randomly ran across this comment tonight and am so touched! I made this drink up years ago, but it's still one of my favorites. I'm so glad you enjoyed the recipe! Try supplementing the ramazotti with Luxardo Amaro Abano, it changes the drink in crazy ways, for the better, I think. Cheers!

randallr commented on 12/21/2020:

I didn't think this drink could be improved upon. But I just subbed coffee-infused Campari for the uninflected amaro, and - well, I'd rate it 6 stars, now!

Orchard Sour

2 oz Brandy, Germain-Robin (or cognac)
1⁄2 oz Apricot liqueur (or peach or pear)
1⁄2 oz Cinnamon syrup
3⁄4 oz Lemon juice
Instructions

Shake, strain, cocktail glass

History

As adapted by Camper English. I can't find the original to compare.

Yields Drink
Authenticity
Unknown
Creator
Darren Crawford, Bourbon and Branch, SF
Source reference

http://www.finecooking.com/item/37519/fall-in-love-with-this-autumn-bra…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Should try variations as suggested.
  • Scant syrup+apricot, 1oz lemon
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christina in tacoma commented on 5/01/2012:

Another good model drink. I used Becherovka in place of cinnamon syrup. The apricot liqueur can be replaced by almost any fruity or herbal liqueur- tonight I tried Licor 43, thinking of Dan's Czechers in Paradise.

Kina Cocktail

1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Sweet vermouth
1 oz Gin
Instructions

Shake (stir), strain, cocktail glass

History

From the Savoy Cocktail Book. Cocchi Americano in place of the original Kina Lillet

Yields Drink
Year
1930's
Authenticity
Unknown
Source reference

http://savoystomp.com/2009/01/22/kina-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Used Cocchi Americano Rosa. Try again with blanc and add more gin
  • 2 oz gin, Dolin red, half Aria gin / half Ransom Old Tom, 2 ds Regan's orange bitters. Pretty good, but a bit sweet...added a pinch of lemon-herb flake salt to finish. Reminds us a bit of a Ford. — ★★★
  • 2 oz gin
  • Made with Gordon's and Martini. Nicely sweet than bitter. Good complexity for how little effort is required. I can see this working with double the gin per the comment, too.
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christina in tacoma commented on 11/16/2011:

Pretty good with both Carpano Antica and Punt e Mes; a couple dashes of Angostura orange bitters improved it for me. I think an orange or lime twist would also help.

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