Gold Cup (Clio version)

1 1⁄2 oz Demerara Rum, El Dorado 5
1 1⁄2 oz Lime juice
1⁄2 oz Maraschino Liqueur
1⁄4 oz Orgeat
1⁄2 oz Simple syrup
1⁄4 t Absinthe
Instructions

Shake with ice and strain into a rocks glass containing an ice cone. Add a straw and garnish with 2 mint leaves.

Notes

I liked this with 1 oz lime juice. Serving this on the rocks would be a good alternative to an ice cone. An ice cone is made by packing shaved ice into a pilsner glass, poking a chopstick through for the hole, and freezing.

Yields Drink
Authenticity
Altered recipe
Creator
Todd Maul, Clio, Boston take on Jeff "Beachbum" Berry recipe of a drink from the Hukilau Room of the Captain's Inn, Long Beach CA.
Source reference

http://cocktailvirgin.blogspot.com/2011/03/gold-cup.html
Beachbum Berry Remixed

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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coquina commented on 5/11/2020:

I found it very sweet and tart even though I went scant on both the lime and the simple syrup. I wanted the rum more prominent, and settled on 2.25 oz for that; also increased the absinthe by a tad. Would have loved a snow cone but instead I shook it til the ice was smallish and drank it on some fresh rocks. Nice!

Andean Exposition

2 oz Pisco
3⁄4 oz Sloe gin, Plymouth (This is non-negotiable.)
1⁄2 oz Dry vermouth, Noilly Prat
1 ds Bitters, Angostura
Instructions

Build in mixing glass over ice, stir for 30 secs, strain into coupe. No garnish.

History

Created à la minute March 12 2011. This is a riff on the Manhattan Exposition http://cocktailvirgin.blogspot.com/2011/02/manhattan-exposition.html currently on offer at Deep Ellum in Allston (Boston) MA.

Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Rob Marais, Boston MA
Source reference

Related to http://cocktailvirgin.blogspot.com/2011/02/manhattan-exposition.html

Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • I love the idea of a stirred pisco cocktail! Pisco and sloe gin is an interesting combo. The execution is solid but feels unremarkable.
  • Nothing special. Maybe a way to get rid of cheap Pisco.
  • Very delicate dance, love it for the novel use of both Pisco and Sloe Gin.
  • Interesting. Pisco brandy flavor comes through. Sloe gin not overpowering. Used Vya dry, so lots of bitter botanicals in the background. Good use of Vya. — ★★★
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  • Grappa stretching frontiers #3 — Grappa, Maurin Quina, Cynar, Bénédictine
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Rob Marais commented on 1/14/2012:

By the way, using tequila reposado instead of pisco in this drink is just as awesome and takes your sip in another interesting direction, as I'm finding out tonight.

mahastew commented on 4/15/2012:

I'm enjoying this a lot, Rob. Nice and grapey, light and refreshing.

Tucker commented on 8/10/2014:

Just tried this along with the Reposado version mentioned (Jalisco Expedition?). Both were very good. Great use of sloe gin. May have even slightly preferred the tequila version.

Grand Ole Apry

1⁄4 oz Lemon juice
1⁄4 oz Damiana Liqueur, Agavero
1⁄2 oz Rosemary syrup (steep rosemary in warm simple syrup)
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
4 oz Champagne
Instructions

Shake lemon juice, Damiana, and syrup. Strain into champagne flute. Top with champagne.

Yields Drink
Authenticity
Authentic recipe
Creator
Kimberly Patton-Bragg from Dominque's restaurant in New Orleans
Source reference

Provided by author.

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • A KPB original!
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Slow Ramble

1⁄2 oz Lemon juice
1⁄2 oz Blackberry liqueur, Leopold Brothers
3⁄4 oz Grapefruit juice
1 oz Gin, Martin Miller's
1 oz Sloe gin, Plymouth
1 ds Lemon bitters, Bitter Truth Lemon
Instructions

Shake, rocks, blackberry garnish

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Bracing tartness really complements the booziness and sweetness. This is a solid and interesting drink. 4.5★
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Dark House

1 oz Aquavit
1 oz Apple brandy, Lairds Bonded
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Angostura
Instructions

Stir, strain, up, cocktail glass, garnish with flamed orange peel

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Well balanced, easy to drink, tasty restaurant quality.
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yarm commented on 4/08/2022:

I wish that I had read Paternal Drunk's comment before I made it. It's an exact clone except this one calls for an orange twist instead of Norwegian Wood's lemon.

Londoner in Peruvian Spring

1 Strawberry
2 bsp Orange blossom jam
2 bsp Simple syrup
1 oz Pisco
1 oz Gin, Plymouth
2 oz Soda water
3⁄4 oz Lemon juice
Instructions

Muddle strawberry, shake all but soda water, Collins glass with ice, top with soda

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Yellow Parrot

3⁄4 oz Absinthe
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 sli Orange
Instructions

Stir absinthe, yellow chartreuse, and apricot brandy. Strain into chilled cocktail glass and garnish with orange slice.

Yields Drink
Year
1934
Authenticity
Authentic recipe
Creator
Adapted by Jason Wilson (Washington Post) from Patrick Gavin Duffy's "Official Mixer's Manuarl" (Alta, 1934)
Source reference

Washington Post. http://projects.washingtonpost.com/recipes/2007/09/05/yellow-parrot/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Powerful but good. Credited to Robert Vermeire (1922) in https://punchdrink.com/recipes/yellow-parrot/ - with lemon zest rather than orange. The recipe recommends a 60-second stir for high dilution and good mouth feel.
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christina in tacoma commented on 9/11/2011:

I used Obsello Absinthe Verte. All I taste in this cocktail is anise, and I am not sure if this is due to the brand I have (I haven't tried others to compare) or if I just prefer smaller quantities of this ingredient (I use it in corpse reviver #2 and love it there).

mahastew commented on 12/03/2011:

I just mixed a version with Mata Hari absinthe, which has a mild presence of anise and is therefore a good mixer in cocktails, IMHO. I thought the herbal balance between the absinthe and Chartreuse was nice, but the intense syrupy sweetness was a little much. 4/5 stars.

Zachary Pearson commented on 12/03/2011:

A lot of things from this period of time are unbalanced to today's palate. I tread very carefully if I see a cocktail coming from Duffy or the 1937 UK Bartender's Guild book.

Thanks,

Zachary

yarm commented on 12/13/2022:

Goes back further than Duffy 1934. I was able to trace it to Robert Vermeire's 1922 Cocktails: How to Mix Them. Probably pre-dated that considering absinthe was banned by then.

El Floridita Daquiri var. 2

2 oz Rum
1⁄2 oz Lime juice
1 t Fine sugar (or simple syrup)
1 t Maraschino Liqueur
Instructions

Shake and strain. Can be served over shaved ice.

Yields Drink
Year
1934
Authenticity
Authentic recipe
Source reference

"...And a Bottle of Rum" by Wayne Curtis

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Pegu Club var. 2

2 oz Gin
1 oz Triple sec
1⁄2 oz Lime juice
1 ds Bitters, Angostura (to taste)
1 ds Orange bitters, Regans' orange bitters (to taste)
Instructions

Shake and strain.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Gary Regan's adaptation of Savoy version
Source reference

"Joy of Mixology" by Gary Regan, adapted from "Savoy Cocktail Book" (1930)

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Martinez (Jerry Thomas)

2 oz Sweet vermouth
1 oz Old Tom Gin
1⁄4 oz Maraschino Liqueur
1 ds Bitters
1⁄4 sli Lemon (as garnish)
Instructions

Stir, strain and garnish.

Notes

In The Joy of Mixology (pg. 293), Gary Regan has this as 2 gin:1 sweet vermouth, with Angostura "to taste" and a lemon twist garnish.

Yields Drink
Year
1887
Authenticity
Authentic recipe
Creator
Jerry Thomas
Source reference

Jerry Thomas, "The Bon Vivant's Companion", pg 58

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • 8:4:1
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Zachary Pearson commented on 1/20/2012:

Curated this: Reverted it to the Jerry Thomas recipe, fixed attribution. Moved the Regan adaptation to the notes. This must have been *really* sweet back in the day, but Thomas suggests that "if the guest prefers it very sweet, add two dashes of gum syrup".

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