Pink Lady

1 1⁄2 oz Gin
1⁄2 oz Apple brandy
1⁄2 oz Lemon juice
1⁄2 oz Grenadine
Instructions

Dry shake, Shake, double strain, coupe glass, no garnish

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Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(19 ratings)
From other users
  • Pink Lady 1.5 oz Plymouth 1/2 oz Lairds Bonded apple brandy 3/4 oz lemon 3/4 oz honey syrup 1/4 oz grenadine 1 egg white Garnish: 3 brandied cherries (didn't have) This is an awesome DnC drink. 5/5.
  • Be careful with the type of apple brandy.
  • I prefer the PDT Cocktail book version: 1.5 gin; 0.75 lemon juice; 0.5 applejack/grenadine/simple syrup; 1 egg white. It's a delicious and gorgeous sour.
  • Made with aquafaba. Creamy and gentle.
  • 1.5 gin, .5 applejack, .75 lemon juice, .25 grenadine (house), egg white - not bad. — ★★★
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Clover Club

1 1⁄2 oz Gin
3⁄4 oz Dry vermouth
3⁄4 oz Lemon juice
1⁄4 oz Raspberry syrup
1⁄2 Egg white
Instructions

Dry shake, add ice, shake hard to incorporate egg whites. Strain into cocktail glass. A few raspberries on a pick as garnish is nice when in season.

Notes

The original recipe posted was 5 raspberries muddled into 1.75 oz. dry gin, 1/2 oz ea. lemon juice and simple and an egg white.

History

Originally, this was 1:1:1:1 with 1/2 an egg white.

YieldsDrink
Year
1909
Authenticity
Altered recipe
Creator
Paul Lowe, "Drinks, How to Mix and Serve"
Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • The Bar Book: 2:1:1: gin, lemon, raspberry syrup (Prosyro), no vermouth - Heavy on raspberry but works with the tartness and egg white. Favourite - Julie Reiner’s: 3:1:1:1 with dry vermouth - reverse dry shake — ★★★★★
  • Beautiful. Classic.
  • Don't forget 0.5 oz simple syrup for 5 fresh raspberries
  • Amazing with 2 oz Tanqueray, 3/4 oz lemon juice, 1/2 ounce 2:1 simple syrup, 5 raspberries, and 1 egg white. Used milk frother to "dry shake" and garnished with lemon peel.
  • Made with rhubarb syrup (scant 1/2 oz.). And a full egg white which really was too much.
  • 3/8 oz raspberry syrup; Substitute 3/4 oz grenadine, omit vermouth for Joy's version — ★★★★★
  • Haven't tried the raspberry version. I've used 1.5 oz gin, 0.5 oz homemade grenadine, 0.75 oz lemon, and egg white.
Similar cocktails

Various different versions of this recipe use grenadine or raspberry syrup in place of the raspberries, and/or dry vermouth. For example, see Julie Reiner's spec from Clover Club in NY - 1.5 Gin, 1/2 dry vermouth, 1/2oz raspberry syrup, 1/2oz lemon juice.


the PDT recipe: 2oz Plymouth Gin, 3/4oz lemon juice, 1/2oz simple syrup, 1 bsp Bonne Mamman raspberry preserves, and 1 egg white. Dry shake, shake w/ ice, and strain into a chilled egg coupe



I honestly have never made the version with dry vermouth before, but from the ratios that Cold Glass gives, it sounds fantastic. No objections from me.


I made this both ways tonight, and it definitely needs the dry vermouth. I also like the 6:3:3:1 ratio. Interestingly, the raspberry + lemon makes pink grapefruit in the same way the Jasmine does with Campari + lemon.

Thanks,

Zachary


A nice Clover Club can be made by muddling 5 or 6 fresh raspberries in 1/2 oz (homemade) grenadine (J. Morgenthaler's recipe with a little extra orange flower water). I use half and half Dolin Blanc and Dry. Strain well and garnish with 4 raspberries on a bamboo pick. I've made them with Hayman's Old Tom, Boodles, and Plymouth Navy Strength gin - all are very good!


I have to say the now official recipe here on kindred I found poor.

I made this with Ford's Gin, Dolin Dry Vermouth and a high quality raspberry syrup made by Blossoms UK.

It was incredibly badly balanced; a smoothed out martini, dull, flat and dry. I will try again with the NY Clover Club recipe ratios. I may recommend a curator properly reviews this recipe vs the alternatives.


Hmm... with 3/4 lemon, this shouldn't be flat or smoothed out anything. The earliest recipe I can find is William Boothby's "The World's Drinks and How to Mix Them" in 1908, which is 2 barspoons of grenadine or raspberry syrup, "enough lemon juice to overcome the sweetness of the syrup", half an egg white, and a jigger of Plymouth gin. Julie Reiner of Clover Club fame (and Dave Wondrich evidently) like 1.5 Plymouth, .5 Dolin Dry, .5 lemon, .5 cold processed raspberry syrup, and 1/4 oz egg white. At the turn of the century, Plymouth (or "Coates Plymouth" as it was called) was the fancy dry gin. Dave Wondrich says dry vermouth was in some of the earliest recipe he found, and who am I to argue with Dave Wondrich? At the end of the day the balance of this drink depends on your raspberry syrup and your lemon juice.  Thanks,  Zachary 


sgls commented on 7/27/2020:

In The Essential Cocktail I found 1 1/2 oz gin, 3/4 oz simple syrup, 3/4 oz lemon juice, 1/2 tsp grenadine and 1 small egg white. Works for me.


Kachumber Kooler

2 sli Cucumber
1 sli Green chile (1.5 inch long)
1 spg Cilantro
1 3⁄4 oz Gin
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
Instructions

Muddle cucumber, chile, cilantro. Add, gin, lime, simple. Shake, strain, serve in highball filled with ice. Garnish with cucumber slice.

YieldsDrink
Authenticity
Unknown
Creator
Tabla, NYC
Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • Very tasty. Well balanced (wouldn't go any sweeter though) and a soft herbal/vegetal taste. Coriander shines through.
  • Nice very! So green tasting! 4.5★!
  • This is great, and the heat comes through. I will make this again.
Similar cocktails

Basil Gimlet

6 lf Basil (one as garnish)
2 oz Gin, Plymouth
1⁄2 oz Agave syrup
3⁄4 oz Lime juice
Instructions

Muddle basil with agave and lime. Add ice and gin. Shake, strain, serve up. Garnish with spanked basil leaf.

Notes

Recipe from Brick & Bottle in San Francisco uses 1 3/4 oz Plymouth Gin, and simple syrup instead of agave nectar.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(26 ratings)
From other users
  • Worked well with Tangueray Rangpur. If you use purple basil it makes it a beautiful lavender color. Delicious.
  • Really nice. Muddled lime wedges in place of lime juice (about the same amount of juice). Adds a nice depth of flavor.
  • Made with Hendricks. Be sure to double strain. Lovely pale green color. — ★★★★★
  • quite nice, will use less lime juice next time
Similar cocktails

Wonderful recipe but would like to up the basil a little. Will try 7 leaves next time. — ☆☆☆☆


sgls commented on 7/27/2020:

Drinking the Devil's Acre (Cocktail No. 24, p. 227) specifies 1/2 oz cocktail syrup, 2 oz Junipero gin and 1 oz lime juice, with either a spring of basil or lemon wheel as garnish. Attributed to Greg Lindgren, Carl Christiansen and the Heart of the City Farmers' Market.


Juliet & Romeo

2 oz Gin, Beefeater
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
3 sli Cucumber
3 spg Mint
1 pn Salt
Instructions

Muddle cucumber, salt. Slap the mint. Add rest of ingredients. Let sit for 30 seconds (time allowing). Shake. Strain. Garnish with 1 floating mint leaf and 1 drop rose water on top of leaf, and 3-5 more drops of angostura on the surface of the drink.

YieldsDrink
Authenticity
Authentic recipe
Creator
Toby Maloney, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4.5 stars
(32 ratings)
From other users
  • Labor intensive, but well worth making. A nice blend of cucumber, mint, rose water, and lime. Used 2.25 oz Beefeater. Might use Tanqueray 10 next time. Rate 5.0
  • Delicious! Even when you realize halfway through making the drink that you're out of rosewater (seriously, how do you go through a whole bottle of rosewater?) and you have to use orange flower water instead.
  • Very balanced. Gave more drops of ango on top, nice visual as it hits the drink. Delicious! — ★★★★★
  • Insanely refreshing, floral, and TASTY
  • Very nice. One person I served this too thought it was too salty. Smaller pinch?
  • Best cucumber martini ever.
  • an Eastside Cocktail + salt, rose water, bitters
  • Not bad, but the cucumber, rose and mint conflict each other. Any one of them could be dropped. — ★★★
Similar cocktails

Thanks for the citation. Updated source per zombijosue. Added brand of gin and corrected the amount of mint from 6 to 3 springs to conform to cited recipe.


I don’t know if this should be a curation request (too many years spent lurking without making an account). But per Toby Maloney the pinch of salt should more specifically be 15-20 grains of kosher salt. This can also be made with Hendricks but at 2.5 oz. 

citation: https://forums.egullet.org/topic/104181-the-violet-hour/page/9/

For early cocktails from The Violet Hour, I would suggest checking LTHforum or egullet too. 


Not as exciting as I expected. Lime overpowers, rose and mint are lost and I went heavy on both.


Mademoiselle

Instructions

Mime shake, add ice, shake, strain, serve up.

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Authenticity
Unknown
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Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Surprisingly dry.
  • a White Lady with Elderflower liqueur
Similar cocktails

White Lady

2 oz Gin
1⁄2 oz Lemon juice
1 Egg white (optional)
Instructions

Dry shake, add ice, shake, strain, straight up, cocktail glass.

History

Harry MacElhone invented this around 1919 at Ciro's in London, but it was a vastly different drink: Cointreau, brandy and Creme de Menthe. Somewhere before 1930, it changes - "Harry's ABC's of Mixing Cocktails" follows the original, but the Savoy Cocktail Book has it as 1/2 dry gin, 1/4 Cointreau and 1/4 lemon, where 1 part was 2 oz.

YieldsDrink
Year
1929
Authenticity
Altered recipe
Creator
Harry MacElhone or Harry Craddock
Curator rating
Not yet rated
Average rating
3.5 stars
(21 ratings)
From other users
  • Carol would like w/out egg (plus simple syrup) 2 oz. gin (preferably Fords) ¾ oz. fresh lemon juice ½ oz. orange liqueur (preferably Cointreau) ¼ oz. simple syrup (1:1)
  • My ratios 2/.5/.5 Adjusted for my glasses: 3/.75/1 Orange really pops w/ dry curacao. Don't need a lot. Cointrue would keep it white. .
  • Sadder version of RGF — ★★★★
  • Needs like 1/4 ounce of simple syrup — ★★★★
  • I don't think the egg white is optional. Made as described and found it surprisingly astringent and dry, but pleasant. I'll plan to try to the Savoy recipe which looks likely to be sweeter.
  • I use a different ratio with much less Gin: 4/3/2 cl
  • Did 1.5/.75/.75, with aquafaba. Pretty good, but not more than the sum of its parts.
Similar cocktails

I cleaned up this drink, merging the DeGroff, Esquire, and Distinguished Spirits versions into one. This follows the Esquire version, though I've tagged the egg white as optional. Thanks,  Zachary


sgls commented on 5/09/2021:

For reference, De Groff has 1.5/1/0.75, which is his usual ratio for sours.


The Moonlight Cocktail

1 1⁄2 oz Gin
1⁄2 oz Lime juice
Instructions

Shake, strain, serve up. Cocktail.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • A worse version of an Aviator. If you really like lime you might like it better.
  • Untried
  • A lovely blue color...light and tasty for spring or summer.
  • Can't taste the gin. I don't like the Blue Moon much either. Prefer a Pegu or Aviation.
Similar cocktails
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  • Lady in Blue — Gin, Crème de Violette, Blue Curaçao, Lemon juice, Simple syrup, Orange flower water
  • The 40th Lady — Gin, Triple sec, Jamaican #1 bitters, Lemon juice, Simple syrup, Egg white
  • Confused Limey — Gin, Apricot liqueur, Triple sec, Grapefruit bitters, Lime juice
jensck commented on 8/25/2016:

Good, but it needed a little more gin and some orange bitters to really bring it together.


Used Empress 1908 gin & dry curacao for a color explosion!


Sur del Sol

1 oz Pisco
1 oz Aperol
3⁄4 oz Lemon juice
1 t Agave syrup (cut 50:50 with water, or use simple syrup)
1 pn Salt (small)
1 ds Grapefruit bitters (or Amargo bitters)
2 sli Cucumber (to muddle and for garnish)
Instructions

Muddle 1/2" slice cucumber with pisco and tequila. Fine strain, top with soda (optional) and garnish with cucumber slice.

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Chowhound's DavisSqPro
Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Deeelightful! Winner! — ★★★★★
  • Felt muddled. And not just the cucumber. The cuke didn't feel well complemented by the Aperol.
  • Delicious. Steve Correia liked it. Alice and Stefan liked it. — ★★★★★
Similar cocktails
  • MonteClive — Cachaça, Pavan, Amaro Montenegro, Mint Bitters, Lime juice, Salt
  • Oddfellows Local 151 — Demerara Rum, Bigallet China-China, Jamaican rum, Pimento bitters, Lime juice, Honey syrup
  • Torres del Paine — Pisco, Gran Classico, Cynar, Lemon juice, Lemon peel, Orange peel
  • Anchor Scar — Blanco tequila, Amaro Meletti, Grapefruit bitters, Allspice Dram, PInk grapefruit juice, Lime juice, Orgeat
  • Blood Orange Margarita (Ben Davidson) — Blanco tequila, Triple sec, Campari, Blood Orange Juice, Lime juice, Simple syrup, Salt

Omi and Opa

2 oz Gin
1 oz Campari
3⁄4 oz Lime juice
Instructions

Shake first 3 ingredient, strain into ice-filled highball glass, top with tonic

Notes

Delicious, light-seeming summery drink. Careful -- there really is a good bit of Gin in there.

History

Named after my Campari-loving grandparents, Kate (Omi) and Dan (Opa), from whose wedding glasses I now drink.

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Pretty drink. I'd like to try with aperol next time instead of campari.
  • *subbed aperol in place of campari, delicious twist on a G&T. — ★★★★
  • Recommend 4 oz Gin, 6 oz Tonic, 1 oz Campari and 2 oz lime juice — ★★★★
  • Bitter and sour and nice.
Similar cocktails
  • Navy Fizz — Gin, Campari, Soda water, Simple syrup, Lemon juice, Rosemary, Nectarine
  • Frosun — Aperol, Gin, Tonic water, Lime juice
  • Gin Hopper — Gin, Door County Hop Bitters, Tonic water, Grapefruit juice, Tangerine peel, Tangerine
  • Rangoon Fizz — Gin, Bitters, Tonic water, Lime juice, Ginger syrup, Mint
  • Dominant Tonic — Gin, Herbal liqueur, Tonic water, Grapefruit juice, Lime juice, Simple syrup

I've been drinking G&Ts like this for years. I prefer 2 oz Gin, 3.5-4oz Tonic, .5 oz Campari and .25 oz lime juice.

Great minds think alike.


Dan commented on 8/14/2013:

If you have a little time, try freezing the Campari (or Aperol) with the lime in a Frosun. Makes for a rather special G&T variant.