The Flyboy

2 1⁄2 oz Gin, Small's
3⁄4 oz Lemon juice
1 ds Maraschino Liqueur, Luxardo
Instructions

Shake all ingredients with ice. Strain into a martini glass.

YieldsDrink
Authenticity
Unknown
Source reference

courtesy of Jason Main, Certified Sommelier (St. Louis, MO)

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Not yet rated
Average rating
Not yet rated
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Now You Know

1 Grapefruit peel (Coin)
2 oz Gold rum, Flor de Caña Gold 4
1 1⁄4 oz Fino sherry, Tio Pepe
1 oz Cynar
1⁄2 oz Licor 43
3 ds Peychaud's Bitters
Instructions

Stir/strain. Grapefruit coin zest.

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Pip Hanson, eGullet
Source reference

http://forums.egullet.org/index.php?/topic/57651-drinks/page__view__fin…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • To try
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  • Machine Gun Etiquette — Scotch, Apple brandy, Fino sherry, Cynar, Peychaud's Bitters, Apricot liqueur, Orange peel
  • Sissy's Bane — Cardamaro, Bourbon, Brandy, Lemon juice
  • The Doe's Path — Rye, Dry vermouth, Cynar, Bénédictine, Rosemary
  • Someone Else — Scotch, Dry vermouth, Cynar, Apricot liqueur
  • Old Bastard — Rye, Dry vermouth, Cynar, Campari, Lemon peel

Antihero

1 oz Reposado Tequila, Espolon Reposado
1 oz Cynar
1 oz Rosato Vermouth, Martini & Rossi
1 oz Lime juice
1 ds Peychaud's Bitters
Instructions

Shake, strain, rocks, lowball

History

Originally named by the poster Boston Apothecary 2. Named by the creator in the second reference.

Antihero
©2010 Kindred Cocktails
YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Boston Apothecary, eGullet
Source reference

http://egullet.org/p1764560, http://egullet.org/p1850160

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Reposado option?
  • A bitter margarita in the style of a negroni. Used 1/2 oz lime juice and 1/2 oz lemon juice. — ★★★★★
  • Very bitter and challenging. Great drink. Used Carpano and Bianco 50/50. Jeff loved. Make for him next time — ★★★★★
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  • Pineapple sunday — Pineapple liqueur, Cynar, Rosato Vermouth, Lime juice, Yuzu juice
  • Texas Cakewalk — Fino sherry, Mezcal, Cynar, Bitters, Lime juice, Grenadine, Lemon peel
  • Interpol — Cardamaro, Gin, Lemon juice, Simple syrup
  • Incanto — Sparkling white wine, Cynar, Elderflower liqueur, Lime juice, Lemon peel
Dan commented on 8/05/2011:

Delicious. Sub'd Punt e Mes + Martini & Rossi Bianco for Rosata. Might try with lemon next. The lime mates well with the spicy tequila, but the lemon would be nice with the vermouth and Cynar.

Fantastic. Cut the lime juice down to 3/4.

Clermeil

1 1⁄2 oz Añejo rum
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄4 oz Maple syrup (or up to 1/2 as desired)
1⁄8 oz Allspice Dram, St. Elizabeth
Instructions

Shake and strain, serve up. Depending which brand/style of syrup you use, you may need to use as little as a fat 1/4 ounce to balance the cocktail.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Maks, Cure, New Orleans, LA
Source reference

http://betacocktails.com

Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • Herbal upfront but the Chartreuse fades nicely to reveal the round fall spices. Well-balanced
  • Solid. Made with Mischief's Mariner Rum. Very similar to the Last Word or other Green Chartruese + lemon/lime. Next time I might increase the allspice dram which I was excited about but which didn't play a huge role in this.
  • Not a stunner in looks, but a tasty way to showcase chartreuse. — ★★★★
  • Deeply complex, with the herbal Chartreuse contrasting with the earthy pie-spice flavors of the Allspice Dram and maple. Excellent with Ron Zacapa 23. — ★★★★★
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  • Pago Pago Cocktail — Gold rum, Herbal liqueur, Crème de Cacao, Pineapple, Lime juice
  • May Daisy — Cognac, Herbal liqueur, Lemon juice, Simple syrup, Mint
  • Champs Elysées — Brandy, Herbal liqueur, Bitters, Lemon juice, Fine sugar
  • Prosecutor — Rye, Herbal liqueur, Elderflower liqueur, Lemon juice
  • Green Mountain — Cognac, Herbal liqueur, Lemon juice, Simple syrup, Mint

perfectly balanced- love the allspice dram and chartreuse combo. I used the low end maple syrup measure and it was plenty.

Casey commented on 9/07/2011:

I had Meyer's, Smith and Cross, and regular old Bacardi on hand. I went with the Smith & Cross and I don't know if 1.5 oz of this rum was the best choice for this cocktail. Next time I'll try a more neutral, lower proofed rum or some of each.

Dan commented on 9/08/2011:

Half Myers's and half Smith & Cross sounds like it would be good. I love (love, love) Smith & Cross, so I'd be happy with all Smith & Cross, but it sure would be resplendent with rum hogo!

Pimm's Up

1 oz Genever, Bols
1 oz Pimm's No. 1 Cup
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup (1:1)
7 dr Celery bitters
2 dr Celery bitters (as garnish)
Instructions

Shake and strain into a chilled coupe; Garnish with two drops of celery bitters.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Kirk Estopinal, Cure
Source reference

http://betacocktails.com/archives/368

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • The simple syrup is a bit overpowering. Will use less next time. Pimms and genever so nicely together, and the celery bitters add an unusual bite.
  • Light and refreshing. 1/2oz of simple is plenty. Used Bols and Scrappy's bitters. — ★★★★★
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  • Cucumber Calypso — Gin, Bitters, Cucumber syrup, Lime juice, Mint, Cucumber
  • Pink Ladymeister — Gin, Apple brandy, Jägermeister, Lemon juice, Simple syrup, Egg white, Grenadine
  • Splifficated Beat — Gin, Curaçao, Bitters, Beet syrup, Lime juice, Lemon peel, Basil
  • Waterloo — Gin, Campari, Simple syrup, Lemon juice, Watermelon
  • Hell's Bells — Old Tom Gin, Pimm's No. 1 Cup, Absinthe, Lemon juice, Simple syrup, Red Bell Pepper

Improved Scotch Sling

2 oz Islay Scotch (McClelland's)
3⁄4 oz Sweet vermouth
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup (1:1)
1 t Maraschino Liqueur, Luxardo
2 ds Bitters, Angostura
1 Lemon zest (garnish)
Instructions

Build over ice, stir, strain over fresh rocks. Garnish with a lemon twist.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Maks, Beta Cocktails
Source reference

http://betacocktails.com/archives/436

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Scotch- sweet, bitter
  • To try
Similar cocktails
  • Islay Dawn — Islay Scotch, Pear liqueur, Honey syrup, Lemon juice, Simple syrup
  • Corpse Defiler #1 — Islay Scotch, Kirschwasser, Sweet vermouth, Cherry Liqueur, Grapefruit peel
  • Smokescreen — Islay Scotch, Herbal liqueur, Lime juice, Simple syrup, Mint
  • Tokyo Drift — Japanese Whisky, Sweet vermouth, Cardamaro, Strega, Lemon peel
  • Black Francis — Islay Scotch, Sweet vermouth, Pedro Ximénez Sherry, Cherry, Lemon peel

Variation on a Theme

2 oz Old Tom Gin, Hayman's (or Ransom)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Campari
1⁄2 t Maraschino Liqueur, Luxardo
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, up, cocktail glass

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Maks, Beta Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(23 ratings)
From other users
  • Cherry comes through, with a sweetness that is offset by the Campari. Very good with Malacca gin.
  • Made with Tanqueray Old Tom. Insistent alcohol presence (merits a long stir), but interesting flavors underlying it. Lovely. — ★★★★
  • Aka the Phillip Martin
  • Complex, with funky Ransom flavors coming through strongly. Would be much milder with Hayman's or a London Dry. — ★★★★
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Nice. I like that you can taste each component, although perhaps this makes for the slight disharmony I'm experiencing. 4.27.

Bee's Knees

2 oz Gin
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
Instructions

Shake, strain, cocktail glass

Notes

Honey syrup is honey and hot water 1:1, mixed and cooled.

History

Prohibition-era recipe was 1:1:1 with honey, rather than honey syrup, a sickeningly sweet drink by modern standards, no doubt

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Unknown
Source reference

David Embry, The Fine Art of Mixing Drinks, 1949

Curator rating
4 stars
Average rating
3.5 stars
(30 ratings)
From other users
  • *Very* good with Barr Hill Reserve Tom Cat gin (made in honey barrels) - and increasing lemon and honey syrup to 0.75oz each per the other comment - definitely brings this from a 4 to a 5 for me. — ★★★★
  • Many proportional variations out there but I found that 2oz gin, 3/4 honey syrup, 3/4 lemon brought this from a 3 to a 4
  • Very good. Not terribly exciting.
  • Too gin forward
  • Pretty good for a 3 ingredient, 1 spirit concoction.
  • Classic for a reason. Use good/strong honey to make your syrup!
  • Increase Lemon and Honey syrup to .75 oz. Add 2 dash Lavender Bitters.
  • Vary honey to taste
  • Good, but not awesome
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yarm commented on 2/13/2023:

"Prohibition-era recipe was 1:1:1 with honey, rather than honey syrup, a sickeningly sweet drink by modern standards, no doubt"

What evidence of this other is there other than hearsay from Embury 15 years after Prohibition ended? Boothby 1934 coming right out of Prohibition has it greatly more spirit forward and was closer to the Prohibition era.

Wisdom Cocktail

1 1⁄2 oz Bourbon
3⁄4 oz Cynar
1⁄2 oz Elisir M. P. Roux (or Green Chartreuse)
1⁄2 oz Lime juice
1 lf Sage (large)
Instructions

Squeeze lime, cut shell small pieces, and muddle with sage leaf. Add other ingredients. Shake vigorously. Fine strain into rocks-filled lowball glass.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Delightful. Actually made with 3/4 oz Lime, but it needed 1/4 oz simple. Should retest and update this note. — ★★★★★
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  • Boulevardier Riff (Fred Sarkis) — Bourbon, Cynar, Bonal Gentiane Quina, Orange bitters, Salt
  • Song About An Ex — Brandy, Herbal liqueur, Cynar, Grapefruit bitters, Lemon peel
  • Hunky Dory — Rye, Cynar, Braulio, Herbal liqueur, Bitters, Lemon peel

Jasmine

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄4 oz Campari
1⁄4 oz Triple sec, Cointreau
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, garnish with a lemon twist.

Notes

This is the original recipe for the Jasmine.

YieldsDrink
Year
1990s
Authenticity
Authentic recipe
Creator
Paul Harrington, Townhouse Bar & Grille, Emeryville, CA
Source reference

http://www.seriouseats.com/recipes/2007/08/cocktails-the-jasmine.html

Curator rating
Not yet rated
Average rating
3.5 stars
(35 ratings)
From other users
  • Would rather just have a negroni. — ★★
  • OK. Worth trying again. I did 0.5 lemon by mistake.
  • 2 oz gin .75 lemon .75 orange curacao .5 campari
  • I tried the Hess proportions but would like to see how it compares to other variations.
  • Bit too strong. Robert Hess version may be better — ★★★
  • Try again in warmer weather
  • add 1/2oz simple syrup.
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Dan commented on 1/11/2012:

Perhaps we should just call this "Jasmine" if it's the original. That said, I'd definitely "slip" as I poured the Campari. This drink looks pretty tart to me.

I like 1 3/4 oz gin, 3/4 oz cointreau, 1/2 oz campari, 1/4 oz lemon juice with a twist .

I have read that the original recipe calls for 2oz gin 3/4oz lemon 1/2oz triple 1/2 oz Campari. Taste exactly like fresh squeezed ruby red grapefruit juice

Rob Hess's version if this is 4:3:2:1 Gin: Cointreu: Campari: Lemon. It works perfectly in that it's a lovely intro to gin for folks who don't like gin.

Tried the posted recipe and the Robert Hess variation. Greatly prefer the latter. Original recipe lacks complexity. It's all lemon juice. As one person commented, might be better if doubling the Cointreau and Campari in the original recipe.

Went with the more forward version from SE and then added a bit of soda ... for a very hot day. :-)

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