Mother's Ruin Punch

8 cube Sugar cube
2 oz Soda water
2 oz Lemon juice
2 oz Sweet vermouth (cinnamon-orange tea infused)
4 oz Grapefruit juice
4 oz Gin, Plymouth
3 oz Champagne
6 Grapefruit (wheels, as garnish)
Instructions

Muddle sugar and soda, add remaining ingredients except Champagne, serve in punch bowl with large block of ice. Top with Champagne and garnish.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death and Co.
Source reference

Death & Co. book, pg. 237

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • A keeper. Triple the recipe at least if you intend to fill a sizable punch bowl.
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Dan commented on 6/12/2011:

Updated the yield to 12 (small) drinks. This makes the units come out fairly even for making 1 or a few drinks.

Craig E commented on 10/23/2014:

The recipes I've seen floating around specify that the vermouth should be infused with orange-cinnamon tea, and half the champagne indicated.

Zachary Pearson commented on 10/25/2014:

I got the Death & Co book today, and updated the recipe to the specs in it. With 17 oz. of liquid (and assuming a little dilution), I feel comfortable calling this 6 drinks.

Thanks,

Zachary

Flowering Fields

1 1⁄2 oz Rye, Bulleit
1 oz Pineapple syrup (Homemade)
1⁄2 oz Lime juice
1⁄8 oz Herbal liqueur, Elixir Vegetal de la Grande Chartreuse
1 bsp Absinthe
2 ds Orange bitters, Regans' orange bitters
1 sli Lime (as garnish)
Instructions

Add ingredients in a shaker over ice. Shake, double strain into a coupe. Garnish with a thin lime slice

Notes

I wll sub in 1/4 to 1/2 oz green Chartreuse for the Elixir Vegetal once I replenish my stock. I think Bulleit's Rye would be awesome here as well.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
zpearson
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Quite sweet as-spec'd (I used 3/4 oz Liber & Co Pineapple Gum Syrup, so OP's homemade version may have been less sweet). Also used 1/2 oz green Chartreuse, which may have contributed to the sweetness. Added: 3/4 oz lime juice (total), another 1 oz rum, and 0.5 oz Amaro Nonino (I thought it could use a slightly bitter element)...and was *very* good...but makes closer to 2 drinks, at this point ;) Served over a large cube instead of up, with an additional spritz of absinthe. Lovely! — ★★★★
  • Very good, though for my money the pineapple/charteuse works less well here than it does with tequila
  • Made with 1/2 oz. green chartreuse. Intended to cut the pineapple syrup to 3/4 oz. and forgot, and should have--mine turned out too sweet. Fascinating flavors
  • I used 1/2 oz Green Chartreuse & 3/4 oz pineapple syrup per the comments. I thought that the way the Chartreuse played with the absinthe was surprisingly lovely. — ★★★★★
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Zachary Pearson commented on 6/17/2011:

Second go round - I updated the rye to Bulleit - it has a strong, piney/minty greenness that works with this cocktail. This smells rather cute and tropical. The lime and pineapple dominates. On the palate, though, this is fairly firm, with definite notes of the rye, mint, and licorice on a sweet-and-sour frame. The finish is where this shines, with the absinthe and Chartreuse working in harmony to develop minty-spicy flavors that linger.

Zachary Pearson commented on 6/27/2011:

OK, I replenished my green Chartreuse, and made this with it. I would strongly recommend dropping the pineapple to 3/4 oz and using 1/2 oz of Chartreuse if you're going that way. I know EV is hard to find, but it's worth it.

mahastew commented on 3/01/2014:

Just mixed one with Rittenhouse, 3/4 oz syrup, 1/2 oz green Chartreuse, 1 tsp Herbsaint. Really nice. Very sweet, but I like sweet. I will also give it five stars.

The Bicycle Thief

1 1⁄2 oz Añejo rum
1⁄2 oz Blood Orange Juice
1⁄4 oz Ramazzotti
1⁄4 oz Campari
Instructions

Shake hard over ice and strain into a chilled cocktail glass. No garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Jerry Ciesielski
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Doubled the recipe, but need to drop Campari/Luxardo Bitter to 0.25 oz.
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travisr commented on 1/27/2018:

Only rum on hand was Lemon Hart - made for a tasty concoction.

Baker's Singapore Sling

2 oz Gin
1 oz Cherry Liqueur, Combier Rouge
1 oz Bénédictine
1 wdg Lime
1 oz Seltzer water
Instructions

Combine ingredients except seltzer in 12 oz goblet over ice, pass into mixing glass and forth to combine, top with seltzer, stir lightly to finish. Garnish ad lib.

Notes

Taken from Charles H Baker's Jigger Beacon & Glass

History

Originally from Charles H Baker's Jigger Beacon & Glass

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Rob Marais
Source reference

Charles H Baker's "Jigger Beacon & Glass"

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Sumo Cucumber Collins

7 sli Cucumber (Thinly Sliced)
2 1⁄2 oz Lemon juice (Fresh Squeezed)
1 1⁄2 oz Simple syrup
3 oz Gin, Hendrick's
3 oz Club soda
1 spg Mint (Garnish)
Instructions

Take your cucumber and slice paper thin. Place the slices in the bottom of a shaker and muddle. Add in the lemon juice, simple syrup, and gin. Fill to the top with ice, and shake. Garnish.

Picture of Sumo Cucumber Collins
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Fort Defiance in Red Hook, Brooklyn
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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The Gringo (From Portland)

1 1⁄2 oz Blanco tequila, Don Julio Blanco
1⁄2 oz Elderflower liqueur, St. Germain
1 oz Grapefruit juice
2 oz Pale Ale (to top)
1 twst Grapefruit peel
Instructions

Shake tequila, elderflower, and grapefruit with ice. Strain over fresh ice. Top off with pale ale. Serve in a salt-rimmed glass with a grapefruit twist.

Picture of The Gringo (From Portland)
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Red Star Tavern, Portland, OR
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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cswasey commented on 7/26/2013:

Interesting. Was hoping for some guidance on what pale ale to use, but opted for a Red Hook Audible Ale we had in the fridge. It's decently balanced and i can taste each and every one of the ingredients. I was worried the beer would over power the other ingredients, but it blended well. Don't know if I'd go out of my way to make it again, but it was enjoyable.

Frosun

1 1⁄2 oz Aperol (or Campari, plus)
1⁄2 oz Lime juice (frozen into a cube)
1 1⁄2 oz Gin
1⁄4 oz Lime juice
1 1⁄2 oz Tonic water (chilled)
Instructions

In advance, freeze Aperol and 1/2oz lime juice. Shake gin and 1/4oz lime juice, strain into lowball glass, add tonic, stir gently, add cube, serve with straw or spoon for imbiber to use to break up cube.

Notes

Beautiful, especially before it the cube melts much. It is the reverse of the usual cocktail -- a clear drink with a colored cube. The drink evolves nicely, and maintains a good sugar balance.

History

Created before I realized Todd Maul of Clio, Boston, MA was doing the same thing. http://www.improper.com/going-out/melt-down/. Posted on Mixoloseum's Thursday Drink Night, 6/9/2011.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Better in theory than in practice in my experience. Due to the alcohol content my ice didn't freeze very solid, so it clouded up the drink as soon as added. Tasty enough but not pretty.
  • Starts as a straightforward Gin and Tonic, but the bitter orange flavor evolves. Sunny and fun. — ★★★★★
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DrunkLab commented on 8/08/2014:

Very fun and a conversation-starter for guests. Unsurprisingly delicious with gin. I made a version with mezcal and called it an Axolotl, after a Mexican salamander that exhibits neoteny (the property of only maturing if certain conditions are met, say if an ice cube warms enough to dilute a drink with Aperol).

Village Green

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Cynar
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lemon juice
4 spg Oregano (one as garnish)
1 twst Lemon peel (expressed and discarded)
Instructions

Combine, shake, strain over ice-filled down glass, lemon oil, and oregano sprig garnish

Notes

Had some awesome fresh oregano, made a drink.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Tried it with muddled oregano. It was better than we had remembered and we increased the score by a point. — ★★★
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Salanth commented on 8/26/2012:

What do you mean by lemon oil in the garnish?

bza commented on 9/02/2012:

I meant squeeze a lemon peel over the top and rub it around the rim and discard.

I haven't made this in a while, let me know if it's any good...

Elder Fashion

2 oz Gin, Plymouth
1⁄2 oz Elderflower liqueur, St. Germain
2 ds Orange bitters (house, see note)
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, single large cube, old fashioned glass, garnish.

Notes

Death and Co. house orange bitters are 1:1:1 Fee's/Regans'/Angostura Orange.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co., New York, NY
Source reference

Personal email from Phil ward to Dan Chadwick, bitters specified in Death and Co. pg. 270

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Lovely nose, but I taste nothing but gin. — ★★
  • Sweet, consider a splash of soda, but a nice drink from friends at Death & Co.
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Dan commented on 2/07/2012:

Curated slightly to make instructions more concise in the Kindred Cocktails style. (We assume expertise on the part of the reader, so basic instructions aren't needed.)

Dan commented on 2/24/2012:

Corrected recipe to authentic recipe as verified directly from Phil Ward. Changed St Germain from 2 oz to 1/2 and glass from up to OTR. Also, removed preferred brand of Regans' orange bitters because Phil didn't specify a brand.

Buffo Rosato

1 1⁄2 oz Rye, Redemption (high proof)
1⁄2 oz Pear eau de vie, Berkshire Mountain Distillers
1 oz Chinato, Vergano Americano
1⁄2 oz Rosato Vermouth, Martini & Rossi
1 ds Cranberry bitters, Sweetgrass Farm Cranberry
1 twst Lemon peel
Instructions

Combine fluids over ice in mixing glass, stir for 30 secs, strain into coupe, garnish with lemon twist.

Notes

Name is Italian for "rosy joke". Erik Ellestad used Vergano Americano in place of Dubonnet for his Dandy from the Savoy Cocktail book, and I took liberties with the receipt. Rye spice, fruit, bitter wormwood finish. The Pear eau de vie mellows the rye and enhances mouthfeel.

History

Flung about with wild abandon à la minute 6/4/11.

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

From Erik Ellestad's version of Savoy's Dandy http://bit.ly/jUhUb4

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