Earl Grey MarTEAni

1 1⁄2 oz Gin (Earl Grey-infused)
1 oz Simple syrup
3⁄4 oz Lemon juice
1 Egg white
1 twst Lemon peel (as garnish)
Instructions

Shake hard 10 seconds, strain, straight up, cocktail glass half-rimmed with sugar, garnish

Notes

Infuse 750ml Tanqueray gin with 4 T (17 g) loose Earl Grey tea for 2 hours, fine sieve or filter, refrigerate.

History

This cocktail garnered attention when the New York officials cited Pegu Club for serving raw egg without notice, despite notice on the cocktail menu.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Audrey Saunders, Pegu Club, New York, NY
Source reference

http://nymag.com/nightlife/articles/04/cocktails/galleries/audrey/

Curator rating
5 stars
Average rating
5 stars
(13 ratings)
From other users
  • Outrageously good — ★★★★★
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Dan commented on 11/19/2010:

Added egg white, instructions for making infusion, references, and history.

I weighed 4 T at 17 g, using Earl Grey from Camellia's Tea Shop in London.

Curious that Saunders's original instructions don't involve dry shaking the egg white, but that's probably a good idea.

Desert Flower

2 oz Mezcal
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
Instructions

Shake, strain, up

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Use a less powerful/smokey mezcal. I used Del Maguey Vida and the St. Germaine was nearly lost.
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Elderflower Sour

2 oz Gin
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Celine Fizz

2 oz Gin, Plymouth
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 oz Egg white
2 oz Club soda (to top)
Instructions

Dry shake everything but the soda, shake, fine strain, top with soda.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Death and Co. pg 245

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Used recipe published in food and wine. 2 oz Plymouth, 0.5 st. Germain, 0.5 grapefruit juice, 0.25 simple, 0.25 lemon juice. Either 1-2 dashes of Regans orange bitters or 1 each of Regans and grapefruit. A summer regular.
  • Eggcellent. I'm sorry. But it was my first fizz I've made, and I never really believed there was actually any egg in one until i did it myself. This is on the next cocktail party menu for sure.
  • There seems to be other recipes for this out there. Some admit grapefruit juice and add simple syrup. Look for the PDT recipe
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I made this with fresh egg-white, Tanqueray No. 10, Freshly squeezed Grapefruit juice, St. Germaine, and a couple drops of Angostura bitters, (because I didn't have any orange bitters)

I found it a little too sour, with the lemon a bit too forward. Next time I make it, I'll try it with a bit less lemon, and hopefully I'll get some orange bitters.

AmyJ commented on 5/20/2013:

Nice. The St Germains is surprisingly forward. Used fresh juice for, so lemon was fine. Used grapefruit bitters.

Light, delicate, and very easy sipping. Next time I plan to use a bit less lemon. 

Curated this heavily. Conformed to drink to the Death and Co spec. This was an early drink for KC, and had grapefruit juice and no club soda originally. Thanks,  Zachary

Daiquiri (Sweeter)

2 oz Light rum
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
Instructions

On the rocks

Notes

Optional: substitute pineapple-infused white rum, or darker simple syrup

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Diablerie

1 1⁄2 oz Light rum
1⁄2 oz Orange liqueur, Paula's Texas Orange
1⁄2 oz Cassis
1⁄2 oz Lime juice
Instructions

Shake, strain, straight up or on the rocks

History

A cocktail contest entry by Kent Wang. A riff on the El Diablo

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Kent Wang
Source reference

Cocktail database document sent to Dan by Kent

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Dan commented on 9/27/2011:

Moderated to supply missing Cassis quantity and provide history. I referred back to a cocktail database document sent to me by Kent, which I bulk imported.

Arrack Punch

1 1⁄2 oz Batavia Arrack
1 oz Dark rum
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 pn Nutmeg (of)
YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Beaver, The

1 oz Gin
1 oz Apricot liqueur
1 oz Dry vermouth
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Don's Little Bitter

1 oz Rum, Barbancourt (8 yr)
1⁄2 oz Fernet Branca
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1⁄4 oz Bitters, Angostura
1⁄8 oz Peychaud's Bitters
1⁄8 oz Orange bitters, Angostura Orange
Instructions

Shake with ice and double strain into a coupe glass.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Don Lee, PDT, New York, NY
Source reference

http://cocktailclassics.blogspot.com/2009/03/dons-little-bitter.html

Curator rating
4 stars
Average rating
4 stars
(20 ratings)
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  • Subbed agave for the simple syrup and used a quarter of the amount - not enough as it turned out. — ★★★★
  • This is one smooth cocktail. Made with Appleton 12 and dark simple.
  • Augie had at Drink June 2016
  • Nice cocktail; I will make again. Reminds me in some ways of an industry sour.
  • Cut back the Angostura a bit, and served this down (chilled glass, no rocks) as the link suggests as an option. The medicinal aspects of the fernet are strong. Interesting. — ★★★★★
  • Really nice. Strong Angostura. Surprisingly, it needed the simple. Made again with Barbancourt; better with Clement VSOP. — ★★★★★
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Made this tonight for Repeal Day, and I'm wondering where it's been all my life. I subbed St. James Hors d'Age for the Barbancourt. Weirdly enough, the Ango Orange drives this cocktail - it's got a strong bitter orange peel/vitamin aroma and flavor, but considering all the bitter in this, it is only mildly so. This is really delicious stuff. 

Thanks,

Zachary

Dan commented on 2/22/2012:

Finally got around to trying this. Excellent, although I think it can use more rum. I used 2 oz, unless I measured wrong (which is possible).

Dan commented on 4/21/2013:

Made again. Don't use more rum, at least not more Barbancourt. It results in a flatter cocktail. Consider less Angostura and more of the other bitters as it dominates.

jaba commented on 3/20/2014:

This is amazing. It's complex yet refreshing. I used Fee Bros Orange instead of the Angostura orange. Not sure how different they are. Also, per Dan's recommendation, I used a teaspoon each of the 3 bitters.

A great after dinner cocktail. All the bitters, including Fernet, are great for digestion and overall is very balanced. I thought about adding more Barbancourt 8 rum, and sweetener after I tasted what was in the shaker tin before adding ice. But before I crossed the Rubicon and shook it up with ice I decided to try the cocktail as created, and am enjoying each slightly bittersweet sip as I type. Next time I'll alter the three bitters' ratios as Dan suggested, going with one tsp each.

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