Picon Punch

2 oz Amer Picon
1 t Grenadine
4 oz Soda water
1 twst Lemon peel (as garnish)
1⁄2 oz Brandy (optional float)
Instructions

Rinse tumbler with grenadine. Add Amer and ice, stir, add soda and stir gently. Float brandy if desired. Garnish.

History

Famous drink of the Basques

Yields Drink
Authenticity
Unknown
Source reference

http://gumbopages.com/food/beverages/picon-punch.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Looks interesting as an afternoon drink!
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Treacle

2 oz Dark rum, Myers's Dark (or similar)
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
1⁄2 oz Apple juice (fresh, as float)
Instructions

Stir first 3 ingredients for 20 seconds, strain, rocks, old fashioned glass, float apple juice.

History

Treacle means, variously, molasses, golden syrup, something cloyingly sweet, or (!) a medicine formerly used as a poison antidote.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Dick Bradsell, El Camino, London, UK, as adapted by Gary Regan
Source reference

http://imbibe.com/article/the-cocktailian-treacle

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Too sweet for my taste. Would need lemon, which would completely change the drink. — ★★
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Tuscan Rosemary Lemon Drop

1 1⁄2 oz Vodka
1⁄2 oz Limoncello
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 spg Rosemary
Instructions

Bend rosemary sprig repeatedly and add to shaker with ice and other ingredients. Shake until cold and strain into a chilled cocktail glass. Garnish with a small rosemary sprig.

Notes

Original calls for a rosemary sugar rim (2 tablespoons chopped rosemary mixed with 1 cup superfine sugar)

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Kathy Casey, Seattle, WA
Source reference

Sips and Apps: Classic and Contemporary Recipes for Cocktails and Appetizers by Kathy Casey

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • An approachable cocktail that is well-suited to large parties or a non-aficionado crowd.
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Valentine Cocktail

2 oz Rye, Rittenhouse 100
3⁄4 oz Maurin Quina
1⁄4 oz Kirschwasser, Trimbach
1⁄4 oz Lemon juice
2 ds Bitters, Bittermens Hopped Grapefruit
Instructions

Stir, strain, cocktail glass

Notes

Some people might want a barspoon of 2:1 Demerrara syrup

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Meh. — ★★
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Monk's Revenge

1 1⁄2 oz Bénédictine
3⁄4 oz Rye, Rittenhouse 100
1 bsp Campari
1 bsp Fernet Branca
Instructions

Stir, strain, straight up, cocktail glass.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Kevin Floyd, Anvil Bar and Refuge, Houston Texas
Source reference

https://imbibemagazine.com/recipe/monk-s-revenge-recipe/

Curator rating
4 stars
Average rating
4 stars
(8 ratings)
From other users
  • This one needs some work. Very sweet as written. I swapped ratios for whiskey and benedictine. That helps. May try with one large cube next time.
  • Yeah, awfully sweet, really too syrupy, but enjoyable finish as you'd expect.
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Dan commented on 12/20/2011:

Way too sweet for me, as I suspected it would be. This is a cocktail for someone who likes to sip Benedictine neat. I inverted the ratio of Benedictine to rye and added 1/2 oz of lemon and thought it was then enjoyable, but not spectacular.

Archmonk commented on 7/14/2017:

I agree with Dan. This cocktail is very very sweet. But I disagree with the opinion, and I think it is delightful! If you like a sweet pow, like I do, then enjoy.

Zachary Pearson commented on 9/26/2020:

Although I'm half tempted to see if anyone from those days remembers the original spec, I've been playing with it now that the weather has turned. 1.25 Benedictine, 1 Rye, 1/4 Fernet, bsp Campari starts to come into better focus I think. Thanks,  Zachary

Autumn Leaves

3⁄4 oz Rye, Wild Turkey
3⁄4 oz Apple brandy, Clear Creek
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Strega
2 ds Cinnamon syrup
Instructions

Stir all ingredients in a mixing glass until cold. Strain into an Old Fashioned glass with large ice and garnish with a large orange peel.

Notes

Original calls for a house-made cinnamon tincture (cinnamon infused everclear) rather than cinnamon simple syrup.

Yields Drink
Authenticity
Unknown
Creator
Jeffrey Morgenthaler, Portland
Source reference

Left Coast Libations by Ted Munat

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Could try with bourbon. Might be interesting as a hot drink, maybe with a cinnamon stick - should vermouth be subbed by an amaro?
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Poppies in October

1 1⁄2 oz Rye, Sazerac
3⁄4 oz Aperol
1⁄2 oz Apricot liqueur, Marie Brizard Apry
3 ds Black tea liqueur, Qi
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir all ingredients in a mixing glass until cold. Strain into a chilled rocks glass without ice and flame a large oval of lemon peel for garnish.

Notes

Requires several difficult to find ingredients. Rothman & Winter Orchard Apricot can be substituted for the Marie Brizard.

Yields Drink
Authenticity
Unknown
Creator
Brooke Arthur, Range, San Francisco
Source reference

Left Coast Libations by Ted Munat

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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BamBoozled commented on 8/09/2022:

Tasty AF. Used Rittenhouse rye and subbed Italicus liquor for black tea liquor

Monaco

1⁄4 oz Campari
1⁄4 oz Orange liqueur, Harlequin
4 oz Prosecco (Brut)
1 ds Orange bitters, Scrappy's Grapefruit
1 twst Lemon peel
Instructions

Pour campari, orange liquor and bitters in a champagne flute. Add chilled prosecco slowly. Garnish with lemon twist.

Notes

Light and refreshing summer drink.

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Used Solerno for the orange liqueur and Pila for the Campari. Beautiful color with a rose sparkling wine.
  • similar to Seelbach but the Campari really amps up the herbal quality. A little sweeter too. We like it in a "variety is the spice of life" kind of way. But if you've got the ingredients for a Seelbach, go for it.
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Dan commented on 1/25/2011:

Sounds lovely. I'm wondering if something like Clement Creole Shrubb's bitter orange notes would be welcome. (I have not tried Harlequin, however.) Thanks for the contribution.

Corn 'n Oil

2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Falernum
1⁄4 oz Lime juice
2 ds Bitters, Angostura (optional)
Instructions

Build on ice and stir.

Yields Drink
Authenticity
Unknown
Creator
Blackstrap version was made up by Murray Stenson at the Zig Zag Cafe., Seattle, WA
Source reference

http://www.cocktailchronicles.com/2005/08/12/oh-that-oil/

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
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DrunkLab commented on 4/07/2013:

A barspoon of Luxardo Amaro Abano is a good addition to this cocktail—it has an Angostura nose, a cola taste, and long notes of blackstrap and black pepper on the swallow.

Bebbo

1 1⁄2 oz Gin
1 oz Lemon juice
2 t Orange juice
1⁄2 oz Honey
Instructions

Stir everything without ice to incorporate honey. Add ice, shake, strain, up. Optional garnish: cherry.

Notes

Heat honey to make it less viscous, or use 1 oz 1:1 honey syrup. This makes for a fairly sweet drink, so use less for a tarter taste.

Yields Drink
Authenticity
Unknown
Source reference

Vintage Spirits and Forgotten Cocktails by Ted Haigh

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Quite a lot like a bees knees. I love the heated honey instead of syrup and went a little light.
  • Made with Bluecoat and blueberry honey and it was delicious. Good for those that like sweeter drinks (gateway gin drink).
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