Devil Makes Work

1 1⁄2 oz Light rum
1⁄2 oz Rhum Agricole
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Fernet Branca
1⁄4 oz Curaçao
2 ds Bitters, Angostura
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a coupe, and garnish with an orange twist.

History

I became inspired after discussing online how the Don't Give Up the Ship was originally the Napoleon in the Savoy Cocktail Book but Crosby Gaige's renaming of it made the combination successful. I decided to mashup that classic with the Corn'n'Oil akin to my A Six for A Nine (also on Kindred Cocktails) that combined the Creole with the Corn'n'Oil. I originally tried aged Barbados rum as the base, but it needed a lighter spirit and some funk. For a name, I opted for a saying common on Barbados of the Devil Makes Work leaving out the "for idle hands to do" part.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/03/devil-makes-work.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Boozy drink that seems slightly unbalanced. For my tastes, It needs a tiny bit of sweetness to balance it a bit more. Maybe playing with the curacao a little or even adding 1/4oz of Benedictine, banana liqueur or kahlua.
  • Used 1 oz aged rum, 1 oz rhum agricole, and 1 tsp Smith & Cross as the base
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Cleopatra (1937 UKBG)

1 1⁄2 oz Gin
3⁄4 oz Centerbe
3⁄4 oz Cranberry juice (Original used rowanberry)
Instructions

Stir with ice, strain into a chilled cocktail glass.

Notes

This is an interesting vintage cocktail, altered only due to the lack of rowanberry (mountain ash berries.) Cranberry juice cocktail seems a reasonable substitute for what was likely an equally sweetened version of rowanberry juice. Rowanberry is otherwise quite tart from what I understand--similar to cranberries.

The original recipe calls for San Silvestro which was a Centerbe made by Aurum, appears to be no longer available although Aurum orange liqueur is. I used Faccia Brutto Centerbe.

I would be interested to hear how actual rowanberry juice works in this drink. I don't have a source for the berries, but I found that cranberry juice made a good libation. It was only slightly sweet, and quite potent.

I have also tried this as 1.75 gin: 3/4 cranberry juice: 1/2 Centerbe, which was also good.

History

Per the 1937 UKBG, this cocktail was created by Leslie Shelley at the Berkeley Hotel in Knightsbridge, London using rowanberry (sweetened juice?)

Yields Drink
Year
1937
Authenticity
Altered recipe
Creator
Leslie Shelley, Berkeley Hotel, London, England
Source reference

1937 UK Bartender's Guild Approved Cocktails

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Career Choices

1 1⁄2 oz Almond liqueur (Arrogante Almond Tequila Liqueur)
3⁄4 oz Fernet (Throw Back Fernet)
3⁄4 oz Blue Curaçao
3⁄4 oz Falernum, Velvet Falernum
1⁄2 oz Lemon juice
2 ds Peychaud's Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Very philosophical, very practical: what career to choose, what ingredients to include.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Chorrizo's Leaky Roof

1 1⁄2 oz Whiskey (Piperdean)
1 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Triple sec
1⁄2 oz Aperitivo (Martini & Rossi 1872 Bitter Aperitivo)
3 ds Peychaud's Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

2023 SoCal rain and snow and snowdrifts, and Chorrizo's got roof leaks.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Basic Bitch

1 1⁄2 oz Vodka
3⁄4 oz Cassis
3⁄4 oz Lemon juice
1⁄2 oz Elderflower liqueur
2 oz Club soda
Instructions

Short shake all ingredients minus club soda and strain into highball glass with ice. Top club soda.

Notes

This is ideally made with cassis syrup.

History

Created at Bar Joey in Toronto (home bar).

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Joey Horvath
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Easy-drinking and approachable
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The Williamsburg

2 1⁄2 oz Bourbon, WL Weller
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Herbal liqueur, Yellow Chartreuse
Instructions

Stir. Strain to chilled coupe. Orange twist as garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Clif Travers, Bar Celona, Brooklyn, New York
Source reference

Gary Regan, The Joy of Mixology, p. 292

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Very nice, but as written this makes one huge drink (4.75oz) or two rather meagre ones. I propose 1.5/.5/.5/.5 to make something that fits in a 'normal' coupe.
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Colonial Ties

1 oz Rye
1 oz Jamaican rum
1 cube Brown sugar
2 ds Orange bitters
1 bsp Soda water
1 rinse Absinthe
1 twst Lemon peel (as garnish)
Instructions

Soak sugar cube with bitters and muddle into a paste with soda. Add spirits and ice, stir, and strain into a rocks class prepared with an absinthe rinse. Garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Eric Alperin, Los Angeles, California (USA)
Source reference

https://punchdrink.com/recipes/colonial-ties/

Curator rating
Not yet rated
Average rating
Not yet rated
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Bitter Tears

1 oz Japanese Whisky, Suntory Toki blended
1 oz Light rum (pineapple infused)
1 oz Cynar
1 pn Salt (or 5-7 drops of 1:4 salt solution)
1 twst Grapefruit peel
Instructions

Stir, strain, cocktail glass or coupe, garnish with grapefruit peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Jason O'Bryan, The Lion's Share, San Diego, CA
Source reference

https://robbreport.com/food-drink/spirits/bitter-tears-recipe-rum-whisk…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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North Sea Oil

1 1⁄2 oz Aquavit, Linie
1⁄2 oz Islay Scotch, Laphroaig 10
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Triple sec, Combier L'Original Liqueur D'Orange
1 twst Grapefruit peel
Instructions

Stir, strain into a rocks glass with one large cube, garnish with grapefruit peel.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Leo Robitschek, NoMad Hotel, New York City
Source reference

https://www.foodrepublic.com/2015/06/19/the-nomads-north-sea-oil-cockta…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Shawn C commented on 11/15/2023:

4.5 out of 5, but bumping to 5 because it is so surprising and different. The botanicals (primarily caraway) of the Linie and the peat of the Laphroaig work with the gentian in the Cocchi Americano to create an engaging bittersweet flavor that is hard to describe until you taste it. It reminds me of some citrusy Suze/Aveze/Salers cocktails with a bitter lemon/grapefruit pithiness, yet having the broader wine base of Cocchi Americano and a modest peat contribution that somehow incorporates seamlessly with the rest. The orange liqueur (I used Cointreau) provides substantial sweetness to offset the more bitter an peaty notes.

Martini Parisien

2 oz Vodka, Ciroc
1 oz Elderflower liqueur, St. Germain
1⁄4 oz Aromatized wine, Lillet Blanc
1 twst Lemon peel (as garnish)
Instructions

Stir all three ingredients with ice until very chilled. Strain into a chilled martini glass. Garnish with a lemon peel

Notes

A floral and aromatic alternative to a classic martini.

History

All French ingredients, vodka could be substituted.

Yields Drink
Authenticity
Altered recipe
Source reference

http://www.thedrinkshop.com/cocktails/cocktail_detail.php?cocktail_id=4…

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
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