Arrack Attack

1 1⁄2 oz Batavia Arrack
1⁄2 oz Cynar
1⁄2 oz Ginger liqueur, Canton
1⁄2 oz Lime juice
1⁄8 pn Salt (tiny amount)
1 sli Lime (as garnish)
Instructions

Shake, strain, rocks, low ball, lime wheel

History

Mentioned in the Boston Globe.

YieldsDrink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Has domaine de canton
  • Excellent. Through weird cocktail alchemy that I love, this almost tastes as if it has mezcal in it.
Similar cocktails
  • The Original Dirty Liver — Batavia Arrack, Cynar, Maraschino Liqueur, Bonal Gentiane Quina, Lime juice
  • Arrack Punch — Batavia Arrack, Dark rum, Lime juice, Simple syrup, Nutmeg
  • Lazy Old Sun — Batavia Arrack, Demerara Rum, Allspice Dram, Bitters, Apricot liqueur, Lime juice, Grade B maple syrup
  • Shining Path — Batavia Arrack, Apricot liqueur, Licor 43, Dark rum, Bitters, Lemon juice
  • Arrack Sour — Batavia Arrack, Maraschino Liqueur, Peychaud's Bitters, Lemon juice, Simple syrup, Egg white, Lemon peel
Dan commented on 4/11/2011:

Mixology Monday is a global cocktail party. No it's a cocktail nerd smackdown. Or a collaborative mega blog, perhaps. For April 2011, Spirited Remix hosted MxMo LVI with the theme "Your best." No pressure. Gulp. I'm to select my finest cocktail — one that I've refined and perfected. That I've made a zillion times. Gulp. Gulp.

I've refined the Arrack Attack over countless iterations, at least if you can't count beyond your thumbs. I've made this drink from for some time now, though. It elicits a warm response from the right audience. It's sweet and sour and bitter and savory and even a tiny touch salty all at once. A enthusiast's cocktail, I'd say.

Batavia Arrack von Oosten is not the most accessible member of the rum clan. It's the left-of-center slightly crazy uncle with the funky flavor you can't quite place. And Cynar, oh Cynar, that bittersweet amaro made from artichokes and magic. Together they work. Yes, there's a lot going on. Sip thoughtfully and you can tease apart the layers.

I selected this cocktail for a quarterly foodies group to which I belong. The particular event was covered by the Boston Globe, and there was a photo of me busily shaking up batches of Arrack Attacks. Our hosts prepared a rijsttafel. The Indonesian/Dutch connection of the Arrack was too good to pass up. I hope you enjoy it.


Marc commented on 9/07/2011:

I enjoyed this drink very much, after adding an extra splash of Canton.


I increased the lime a bit, but otherwise I like this, though it took me a few minutes to settle into the bitterness...


This looks amazing - can you substitute the Domaine de Canton with Ginger Syrup?


A Moment of Silence

1 1⁄2 oz Rye
1⁄2 oz Averna
1⁄2 oz Bitters, Angostura
1⁄4 oz Apple brandy, Lairds
1 rinse Campari
1 twst Orange peel (as garnish)
Instructions

Rinse a rocks glass with Campari. Stir and strain over fresh ice into rinsed glass and garnish with an orange twist.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Beta Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • A distinctive kind of bitter drink, so that's a plus, but as I feared with so much apricot liqueur (I used R&W), this was a little cough-mediciney.
  • Belongs in the category of Vieux Carre and Conference. Balanced, but perhaps a little too sweet only in the most delicate of "too."
  • One of the best modern drinks I have ever had.
  • Odd. Liked this previously but last time found it way too sweet. Added lemon, which didn't help. — ★★
Similar cocktails
  • Aviary's Bitter — Brandy, Apple brandy, Bonal Gentiane Quina, Amaro Nonino, Lorenzo Inga My Amaro, Peychaud's Bitters
  • Mela d'Alba — Apple brandy, Campari, Sweet vermouth, Lemon peel
  • Goodbye Marie — Bourbon, Apricot liqueur, Sweet vermouth, Bitters, Orange peel
  • Naramata — Cognac, Sweet vermouth, Pommeau de Normandie, Peach bitters, Bitters, Orange peel
  • Hedy Lamarr — Apple brandy, Amaro Meletti, Sweet vermouth, Bitters, Lavender Honey Syrup

FYI, rations may be off here.  Fred Yarm over at cocktailvirgin has this at 1/2 oz. of Lairds, and Fred's pretty trustworthy in these matters.  Otherwise, pretty tasty drink with big cinnamon notes from the heavy use of Angostura.


I've got a copy of the recipes from the book and the ratios here are correct - it's 1/4 oz Laird's Bonded, though good luck finding that anymore. Thanks,  Zachary


Zachary, I think a few stores in the US still has Laird's Bonded in stock. K&L being one of them. 



Growing Old Cocktail

2 oz Cynar
1 pn Salt
2 twst Lemon zest (expressed)
1 rinse Pastis, Herbsaint
Instructions

Combine the Cynar, rye and salt in a mixing glass and stir briefly to dissolve the salt. Express the oil from the lemon peels and drop into the mixing glass. Add ice and stir, then strain into an Herbsaint-rinsed cocktail glass. Garnish with a lemon peel.

Notes

Full name: Growing Old and Dying Happy is a Hope, Not an Inevitability

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Maks Pazuniak, Cure, New Orleans
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • 1/19/17: This was very good. A bitter Sazerac -- I might even prefer it to a Sazerac.
  • Caramel, peanuts, bitterness. Heavy and sophisticated. Edit: tried again with smoked salt. Maybe liked it better with a splash of soda.
Similar cocktails

Drinking this now. Dan, you're not going to like it, I'm afraid. The Herbsaint rinse dominates the nose, but once you're past that, it smells chocolatey... the way a Tootsie Roll smells chocolatey. It's firmly sweet up front with an artificial chocolate flavor (how do you get artificial chocolate out of Cynar + Rye?), and starts to get interesting as the tobacco/bitter flavors of the Cynar take over the finish. 

I think the easy way out might be 3/4 oz of lemon juice. I think something more interesting might be swap the rinse to creme de cassis to try and fix the acidity without acid. 


Smoked salt adds an interesting dimension to this.


Dented Bentley

1 oz Calvados
1 oz Aromatized wine, Dubonnet Rouge
1⁄4 oz Nocino
Instructions

Stir, strain, straight up, cocktail glass

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Neyah White, NOPA, San Francisco, CA
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made with PeM/dry split. Chocolate walnut, with a bit of a harsh edge. Pretty good nocino feature.
  • Subbed Carpano Antica for Dubonnet Rouge. Agree that it's a bit sweet. Also I think I wanted more nocino.
  • Very good. Sub'd Punt e Mes for Dubonnet Rouge. A touch sweet; added 3/4 oz dry vermouth. Next time split the Punt e Mes 50/50 with dry vermouth to maintain the apple balance.
Similar cocktails
  • Phoebe Snow — Brandy, Aromatized wine, Absinthe
  • Deshler Cocktail — Rye, Aromatized wine, Triple sec, Peychaud's Bitters, Orange peel, Lemon peel
  • L'Heritage — Cognac, Aromatized wine, Suze, Bitters, Peychaud's Bitters, Cherry
  • Dandy Cocktail — Rye, Aromatized wine, Triple sec, Bitters, Lemon peel, Orange peel
  • The Italian Lesson — Aromatized wine, Poitín, Bénédictine, Kirschwasser

I tried this looking for a good application for my walnut liqueur, and like this more than I thought I would. I used Cocchi vermouth, and the result is nutty, with just enough spice and bitterness. I've never tried Dubonnet Rouge, so I'm not sure how much of a departure my version is.


Dan commented on 2/17/2012:

I have to admit that I've never tried this. I have never had Dubonnet. The Cocchi Vermouth di Torino is noticeably sweeter than other vermouths. How was the sweetness? I think I'll give this a try later tonight with Punt e Mes, which sounds pretty darn good.


It was a bit sweet- not overwhelmingly so, but I would have been happy with less. Punt e Mes is probably a better idea, thanks for the suggestion


Dan commented on 2/17/2012:

Thanks for putting me on to this. I made it with Punt e Mes and another 3/4 oz of dry vermouth. Next time, I'll split the vermouth, rather than add more. Very nice drink. I used Nux Alpina, which is pretty strong. 1/4oz was just the right amount. A very nice fall / winter cocktail. Of course it's always raining in Tacoma, so you can enjoy it year round. ;)


I just tried this with Carpano Antica -- the resiny quality goes very nicely with the Noncino. Thanks for posting this!


Revisited tonight- 1.5 calvados, 1 punt e mes, .25 nux alpina, lemon twist. I like this version a lot, and I don't think most would find it too sweet.


Black Manhattan

2 oz Rye (original was bourbon)
1 oz Averna
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish.

Notes

Original 2005 recipe through ~early 2008 was bourbon, Averna, and homemade cherry-coffee bitters. Later in 2008 the drink changed to its present form.

History

Todd Smith originally created this cocktail at the Cortez restaurant's bar in San Francisco in 2005 using bourbon rather than rye. He brought the drink with him as bar director of Bourbon & Branch which opened in 2006. https://www.sfgate.com/wine/article/The-cosmo-free-zone-Bartending-puri… In 2007 Gaz Regan stated that the Bourbon & Branch version used bourbon, Averna, and "a couple of dashes of Todd Smith's homemade cherry-coffee bitters." https://www.sfgate.com/wine/article/the-manhattan-project-a-bartender-s…

Smith left Bourbon & Branch in early 2008, and they eventually ran out of his bitters. https://sf.eater.com/2008/3/6/6802155/eaterwire-changes-at-bourbon-bran…

Based on the 2008 Washington Post article recipe, the drink had evolved to its present widely known form a few months later: rye, Averna, a dash of Angostura Aromatic bitters, plus a dash of orange bitters.

YieldsDrink
Year
2005
Authenticity
Authentic recipe
Creator
Todd Smith, Cortez, San Francisco, CA, later at Bourbon & Branch.
Curator rating
Not yet rated
Average rating
4 stars
(69 ratings)
From other users
  • More full bodied than regular Manhattan and a bit sweeter. Used Rittenhouse, Averna and black walnut bitters.
  • Went with heavy cardamom bitters.
  • Black walnut bitters work well here. — ★★★★
  • 1 dash orange bitters Try 1 dash of Cardamom bitters Brandied cherry
  • Though you'd think the stronger flavors of Averna would dominate, I find this drink tends to feature the character of the rye.
  • Made with Averna, Angostura, and cardamom bitters. Much drier than a normal Manhattan, quite good
  • Buffalo Trace, regular Angostura. Excellent
  • Pretty good. Nice flavors, but borderline too sweet. Might be better with less Averna or some lemon to balance it.
Similar cocktails
Dan commented on 1/19/2012:

The "Manhattan (Bitter)" created by Chris Amirault of eGullet.org is essentially the same as this (more authoritative) cocktail by Phil Ward. Chris's version used two dashes of Angostura Orange bitters in lieu of the regular Angostura bitters, and an orange twist.


Maxi commented on 9/26/2013:

A variation that sat nicely with me:

2.25 oz Maker's
.75 oz Cynar
Stir & strain.
Add the following to finish:
2 ds Angostura Orange Bitters
3 ds Peychaud's


I found that adding a couple of dashes of Scrappy's Cardamom Bitters (as well as Angostura) further enhanced the complexity of this drink


I've been making my version of this with the bittermens xocolatl mole bitters - the little bit of chocolate plays to the strengths of this sweeter Manhattan.


I used Jim Beam Black, because of its smoothness and full taste from being aged 8 years. I concur cardamom bitters is a nice touch. So might be black walnut bitters or Fee Bros. Whiskey Barrel-Aged Bitters. Regardless, I prefer  an orange twist as opposed to orange bitters.I rate this change as 4 stars.


Good, but needs something else - the orange additions might be the way to go.


Curated to add the dash of Regans orange bitters, which appear to be original rather than a variant. Worth noting that while the Washington Post acknowledged bourbon as the original spirit, its preference for rye seems to reach consensus among sources like Imbibe, Punch, Liquor.com, Wine Enthusiast, Difford's, etc.


I have curated to fill out more of the history (with links) and used a Wayback Machine link for the 2008 Washington Post article/recipe. I set the current recipe to the 2008 version that has become the norm, while adding information on the original 2005 recipe in the notes & history.


Hong Kong Cocktail

Instructions

Shake, strain into a coupe, up.

Notes

The original recipe is 5 parts gin, 1 part dry vermouth, 1 spoon sugar syrup, 1 spoon lime juice and 1 dash bitters.

YieldsDrink
Year
1953
Authenticity
Altered recipe
Source reference

http://www.cocktaildb.com/recipe_detail?id=1100 , The ABCs of Cocktails, Peter Pauper Press, 1953, pg. 30

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
Similar cocktails
  • The Sure Thing — Gin, Aromatized wine, Bianco Vermouth, Lemon juice, Honey syrup
  • Girl From Cadiz — Gin, Fino sherry, Lemon juice, Simple syrup, Juniper berry, Mint
  • Tanglin Club — Gin, Dry vermouth, Bitters, Passion fruit syrup, Lime juice, Orange peel
  • BomBrambulation — Gin, Dry sherry, Dry sake, Blue Curaçao, Pomegranate Liqueur, Grapefruit juice
  • Beaver, The — Gin, Apricot liqueur, Dry vermouth, Lemon juice

Bronx Cocktail with Bitters (Income Tax)

3⁄4 oz Orange juice
3⁄4 oz Dry vermouth
3⁄4 oz Sweet vermouth
1 1⁄2 oz Gin
2 ds Bitters, Angostura (for income tax)
Instructions

Also look up Income Tax (or Bronx with Bitters), or use Punt e Mes. or use Carpano Antica
Orange Twist, Shake, Straight Up, Cocktail

YieldsDrink
Year
1930's
Authenticity
Unknown
Creator
Savoy
Curator rating
Not yet rated
Average rating
2.5 stars
(8 ratings)
From other users
  • Twist on Bronx
  • Definitely do it with Punt e Mes.
  • Valencia oranges in season preferred, cara cara or other good type out of season. Hess suggests less vermouth.
Similar cocktails
  • Studebaker — Gin, Sweet vermouth, Cappelletti Aperitivo, Orange Curaçao, Lemon peel
  • Quit That Racquet — Gin, Curaçao, Dry vermouth, Orange bitters, Lemon peel
  • Lucien Gaudin Cocktail — Gin, Triple sec, Campari, Dry vermouth, Orange peel
  • Gender Diverse — Gin, Strega, Contratto Aperitif, Dry vermouth, Peychaud's Bitters, Orange juice
  • Edgewood — Gin, Sweet vermouth, Aromatized wine, Grapefruit juice

Gasper Cocktail

1 oz Gin
1 oz Absinthe
1⁄3 t Simple syrup (if desired)
Instructions

Stir for a long time or serve on rock for more dillution

Notes

Adjust sugar, if any, to taste. Original recipe is vague. Some may prefer more gin for a more balanced juniper/anise balance.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail book
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • We made it 2:1, gin to absinthe.
Similar cocktails
No similar cocktails found.

The proportion seems a bit off on this one. 1:1 led to tasting only absinthe. I tried 2:1 gin to absinthe and was able to taste some of the gin.


2 to 2

1 1⁄2 oz Aperol
1⁄4 oz Simple syrup
1 twst Orange peel (flamed, as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

Surprisingly accessible. Not particularly bitter. Anise flavor is more subdued than you would expect.

History

"Another reference to Mr. Jean Lanfray, as he was said to have been drunk from 2pm to 2am daily."

2 to 2
©2010 Kindred Cocktails
YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Stephan Cole, The Violet Hour, Chicago, IL
Source reference

Beta Cocktails, http://betacocktails.com/

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • My version: 2 aperol 0.25 absinthe - it's very subtle this way... maybe try 0.5 0.75 lemon juice 0.25 simple syrup 1 ds orange bitters It's too anisei without feeling any aperol otherwise.
  • 3/2010: Alice & Stefan — ★★★★★
Similar cocktails
  • Ragnarök — Jägermeister, Aquavit, Aperol, Lemon juice
  • Corpse Reminder #1 — Campari, Ginger liqueur, Triple sec, Peychaud's Bitters, Lemon juice, Lemon peel
  • Jägerita — Jägermeister, Triple sec, Lime juice, Rich simple syrup 2:1
  • Vallet Service — Fernet Vallet, Amargo-Vallet, Cinnamon syrup, Lime

Had to try this for the contradictory flavors (all of which are personal favorites), but was highly disappointed. This is more of a combination of ingredients rather than a balanced cocktail. Barely drinkable IMHO.