Hoots Mon

1 1⁄2 oz Scotch
3⁄4 oz Aromatized wine, Cocchi Americano (or Lillet or Bonal Gentiane Quina)
3⁄4 oz Sweet vermouth (or Punt e Mes if using Lillet)
Instructions

Stir, stain, straight up, cocktail glass.

Notes

Use Punt e Mes with Lillet, or substitute Bonal Gentiane Quina or Cocchi American for the original Lillet. Carpano Antica works well for the sweet vermouth.

History

Originally calls for Lillet Kina, a version more bitter than today's Lillet.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book, Harry Craddock
Curator rating
4 stars
Average rating
3.5 stars
(10 ratings)
From other users
  • Not so good.
  • Used Monkey Shoulder, Bonal, and Dolin sweet vermouth. Interesting but unexciting. Rate 3
  • My reference says 2 oz scotch, 1/2 oz sweet vermouth, 1/2 oz Lillet Blanc.
  • I used Balvenie Double Wood, Bonal, and Boissiere sweet vermount. Excellent drink. More of a Manhattan than a Scotch drink. — ★★★★★
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Old Sao Paolo

2 oz Cachaça
1⁄2 oz Elisir M. P. Roux (or Green Chartreuse)
1⁄2 Lime (muddled)
2 Kumquat (muddled)
1⁄2 t Simple syrup (if needed)
1 Orange peel (as garnish)
Instructions

Muddle kumquats (or other flavorful orange, skin on) and lime. Add other ingredients except simple syrup. Taste and add simple syrup as needed if kumquats are very sour. Double strain, rocks, lowball glass. Orange zest garnish.

Notes

Created for Mixology Monday, August 20, 2010 entitled simply Lime.

Old Sao Paolo
©2010 Kindred Cocktails
YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • MonteClive — Cachaça, Pavan, Amaro Montenegro, Mint Bitters, Lime juice, Salt
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  • Hibiscus Gimlet — Blanco tequila, Hibiscus Liqueur, Lime juice, Agave syrup, Lime
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  • Siesta — Blanco tequila, Campari, Lime juice, Grapefruit juice, Simple syrup
Dan commented on 9/14/2010:

The 51st Mixology Monday's theme is lime. Lime? Really? Oh, where to start. Margartita, Daiquiri, Mojito? Gimlet? Caipirinha? Yeah, Caipirinha, that's it. My Old Sao Paolo blends the spicy, assertive flavor of cachaça with the sophisticated herbal flavors of Elisir M. P. Roux. What, you ask, is Elisir M. P. Roux?

Think Green Chartreuse, sort of, but not as secretive. The <a href="http://www.crillonimporters.com/&quot; target="_blank">importer's website</a> openly lists the 14 botanicals: Bitter Almond, Wild Angelica, Balm, Garden Balsam, Cinnamon, Coriander, Damiana, Fennel, Ginseng, Hyssop, Lemon, Marjoram, Nutmeg, and Star Anise.47% ABV. Interesting stuff.

The muddled kumquat (or, in a pinch, a Clementine or other flavorful orange) and lime bring the citrus notes. acid balance, and a bit of oomph from the peel. The Fee's Whiskey Barrel Aged bitters adds a touch of bitter spicy depth. The resulting concoction is sort of a Batida -- a flavored Caiprinha, but with more complexity than one normally expects from Brazil's most famous drink.


Grande Elixir

1 1⁄2 oz Cachaça, Leblon
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup
1 twst Lemon peel
Instructions

Shake, strain, straight up, cocktail glass, garnish

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Franklin Southie, Boston, MA
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Quite nice. Probably better with something better than Leblon.
  • The sour/bitter of lemon zest comes through, sweetened by honey.
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  • Southern Junction — Sotol, Peychaud's Bitters, Herbal liqueur, Lime juice, Lemon juice, Rosemary syrup, Egg white, Rosemary
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Sweet but balanced. Would be good for a warm summer evening.


Cuatro Naranjas

2⁄3 oz Aperol
1⁄3 oz Campari
2⁄3 oz Lime juice
1 Orange peel (expressed)
1 Lime peel (expressed)
Instructions

Shake, strain, rocks, lowball, express peels.

Notes

Named for the 4 orange colored or flavored ingredients. Variation: add 2/3 oz orange juice for a Cinco Naranjas.

Cuatro Naranjas
©2010 Kindred Cocktails
YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Felt like a summer drink
  • 4.5
  • Created for the Mexican foodies party at Cindy Oliver's house. — ★★★★★
Similar cocktails
Dan commented on 12/13/2010:

Mixology Monday LIII, hosted by Chris Amirault on eGullet, poses a bit of a tough challenge: devise a craft cocktail that would appeal to someone without much exposure to craft cocktails.

I was asked to bring a cocktail to a Mexican-themed dinner party, one where I knew that some of the folks were, uh, not as adventurous as I. While I love a well-made Margarita, I played with the orange flavors to make something both innovative and delicious. The Cuatro Naranjas has strong, complex orange flavors from the Creole Shrubb, Aperol, and Angostura Orange bitters. The Campari deepens the flavors, adds a touch of bitterness, and when combined with Aperol create a grapefruit-like undertone. Looking at the ingredients, you might think that it is hopelessly challenging. No so. The lime balances the bitter.

Even the most "amariphobic" loved it.



Start and Finish

1 1⁄2 oz Averna
1⁄2 oz Dry vermouth (dolin)
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Absinthe (verte)
Instructions

Orange peel, Stir, Rocks, Lowball

Notes

Nice flavors. Anise is pretty strong, and bitter is fairly mild. Might prefer with a more forceful Amaro -- Ramazzotti, perhaps?

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Beta Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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  • Vincenzo — Averna, Aromatized wine, Cognac, Peychaud's Bitters, Bitters

Potomac

1 oz Campari
1⁄4 t Lemon juice (possible addition)
1 ds Lemon bitters (possible addition)
Instructions

Stir, strain, rocks, low-ball.

Notes

I didn't use the lemon or bitters, but might be better with it.

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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  • Jimmy Walker — Sloe gin, Curaçao, Grapefruit bitters, Orange peel

Madhattan

1 oz Rye
1 twst Lemon peel (expressed and discarded)
Instructions

Could use other amari. Use Jack Daniel Black for a sweeter version.
Expressed lemon peel, Stir, Rocks, Lowball

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Made with Bulleit rye and Lucano AnniversarIo. Has a Cynar-like bittersweet caramel flavor.
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<br />This is an interesting, quite drinkable cocktail whose full potential has not yet been realized. I read the comment by one user who said that perhaps another amaro should be used. The comment about Jack Daniels Black (which I'm inclined to use when the recipe doesn't specify the bourbon) gave me pause. So I decided to make some changes, and see if they would do any better

I decided to use a lighter tasting rye than, say, Rittenhouse or Bulleit, so I chose WhistlePig 10 rye (100 proof) which is lighter and less dry than many other ryes (it's comprable to Templeton 4 years rye in that regard). I also added a moderate amount of lemon zest--you'll have to eyeball what a moderate amount is-- and the peel. I found the resultant drink to be quite satisfying. Zwack's bitterness was kept under control, and Amaro Lucano brought an acceptable amount of sweetness to the drink. I rated the cocktail, as I constructed it, as 3.5.

As is, the Madhattan is a satisfying pre-dinner drink, and with additional modifications, I believe this cocktail should ultimately be rated at least at 4.0. Suggestions for improvements, please.


Laphroaig Project

1 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Islay Scotch, Laphroaig (quarter cask)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 twst Lemon peel (as garnish)
Instructions

Shake, double-strain, rocks, double old-fashioned, garnish

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Owen Westman, Bourbon and Branch, San Francisco, CA
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Delicious
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Did this up last night with the cask strength 10 year old as that's what I had on hand. It's one of the few cocktails I've tried with this much green chartreuse where it didn't overwhelm the cocktail. Smoky, herbal, yet oddly refreshing.


For some reason this cocktail has an inconsistent recipe across the internet and it comes down to one ingredient - the Yellow Chartreuse. Here on this very website if you switch from oz to ml you get from 1/4 oz, in what I would call the American version to 1/3 oz (1 cl/10 ml) - either your website converter doesn't work or the recipe all of a sudden changed for the European market because it is easier to get the Chartreuse here :P

Then if you had over to the Washington Post where I first saw the recipe for this cocktail, the Yellow Chartreus here is 1/2 oz or double what Dan here has put: https://www.washingtonpost.com/recipes/laphroaig-project/15533/

Does anyone know what the original mix calls for???


This site does seem to use a 1/4 oz ~> 1 cL conversion. I don't know why, but I'm also not sure how common metric jiggers with sub-10mL markings are. The oXo angled measure seems to have one that may correspond to the 1/4 oz line. I have not tested to see what the cL->oz conversions do. I browse using oz measurements and the measurement units page appears more accurate if you need to convert a metric recipe. 

I think the Internet Archive cache of the reference used here is definitive for the recipe, given the page was made by the bar, the early post date, and the fact the WaPo article mentions another adjustment (a more affordable scotch). This uses 1/4 oz.


1 cL is almost exactly 1/3 fluid ounce (0.33814). The easiest way to remember this is that 1 oz ~ 30 mL (29.5735 mL). 1 cL = 10 mL.


yarm commented on 8/26/2024:

Erick Castro on today's episode of Bartender at Large (the one with Paul Clarke) talked about how the Yellow Chartreuse started at 1/2 oz but it was soon lowered to 1/4 oz which is why there are a few recipes out there with the larger amount. Erick also joked that it helps with the pour cost in 2024 opposed to when a lot of these bottles were more than half the price back and easy to get in 2009...


Between the Sheets

1 oz Brandy
1 oz Rum
3⁄4 oz Lemon juice
Instructions

Shake, Straight Up, Cocktail

YieldsDrink
Year
1930's
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(19 ratings)
From other users
  • see also Mixel version
  • Sweet, Sour, Boozy. Almost an orange juice taste.
  • 10/10/13
  • 3/4, 3/4, 3/4, 1/2
  • Bland. Tried to spice up with 1 tsp Creole Shrubb and 2 dash Angostura Orange. Still an unremarkable cocktail — ★★★
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I have a bar book from the 30's that has Between the Sheets as equal parts cognac, dry gin, cointreau and lemon juice. No rum. Quotes that this recipe is from the Bar Book from Weber at the King David.


Rachel,

Is that from Charles Baker? Wondrich (quoting Patrick Gavin Duffy) has the recipe as written, but I've also found sources that say it was invented by Harry McElhone (of Harry's Bar). I need to do some sleuthing to figure it out, but I'll update the drink when I do.

Thanks,

Zachary


Yes, I have got a copy of the Charles Baker book: Gentleman's Companion. BTW just a fascinating read.


bza commented on 8/22/2012:

This came up on the homepage and I noticed your note about it being unremarkable. I couldn't agree more, and I never understood the appeal of mixing brandy and light rum. It seems like a waste of both.

I've seen a number of other drinks called a "Between the Sheets" in various old books, I think it was just a popular name a la the Corpse Reviver and the Aviation.


Dan commented on 9/12/2012:

Oops. My "bland" comment should be in my personal comments, and I've moved it there. Still, I'm not in love with this cocktail.


kc59 commented on 12/14/2013:

Prefer 1/2 oz lemon juice or less.


sgls commented on 7/31/2020:

Dale De Groff's Essential Cocktail uses 1 1/2 oz cognac, 1/2 oz Benedictine, 1/2 oz Cointreau and 3/4 oz lemon juice. Flamed orange peel for garnish.


Shining Path

3⁄4 oz Apricot liqueur
1⁄4 oz Licor 43
3⁄4 oz Lemon juice
1⁄4 oz Dark rum (float smith & cross)
Instructions

Shake, Rocks, Lowball

Notes

Not overly sweet at all. Spicy. A bit challenging.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Use scant 0.75 oz lemon juice. Floated demerara rum - worked well.
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Subbed in Mathilde Peche for the apricot liqueur (because the Peche is rarely called for) - worked fine.