Now You Know

1 Grapefruit peel (Coin)
2 oz Gold rum, Flor de Caña Gold 4
1 1⁄4 oz Fino sherry, Tio Pepe
1 oz Cynar
1⁄2 oz Licor 43
3 ds Peychaud's Bitters
Instructions

Stir/strain. Grapefruit coin zest.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Pip Hanson, eGullet
Source reference

http://forums.egullet.org/index.php?/topic/57651-drinks/page__view__fin…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • To try
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  • The Doe's Path — Rye, Dry vermouth, Cynar, Bénédictine, Rosemary
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Antihero

1 oz Reposado Tequila, Espolon Reposado
1 oz Cynar
1 oz Rosato Vermouth, Martini & Rossi
1 oz Lime juice
1 ds Peychaud's Bitters
Instructions

Shake, strain, rocks, lowball

History

Originally named by the poster Boston Apothecary 2. Named by the creator in the second reference.

Antihero
©2010 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Boston Apothecary, eGullet
Source reference

http://egullet.org/p1764560, http://egullet.org/p1850160

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Reposado option?
  • A bitter margarita in the style of a negroni. Used 1/2 oz lime juice and 1/2 oz lemon juice. — ★★★★★
  • Very bitter and challenging. Great drink. Used Carpano and Bianco 50/50. Jeff loved. Make for him next time — ★★★★★
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  • Fumidus — Scotch, Cynar, Sweet vermouth, Bitters, Lemon juice
  • Texas Cakewalk — Fino sherry, Mezcal, Cynar, Bitters, Lime juice, Grenadine, Lemon peel
  • Interpol — Cardamaro, Gin, Lemon juice, Simple syrup
  • The Search for Delicious — Cynar, Sweet vermouth, Orange bitters, Lemon juice, Lemon peel, Salt
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Dan commented on 8/05/2011:

Delicious. Sub'd Punt e Mes + Martini & Rossi Bianco for Rosata. Might try with lemon next. The lime mates well with the spicy tequila, but the lemon would be nice with the vermouth and Cynar.

cacrawf commented on 6/21/2016:

Fantastic. Cut the lime juice down to 3/4.

Clermeil

1 1⁄2 oz Añejo rum
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄4 oz Maple syrup (or up to 1/2 as desired)
1⁄8 oz Allspice Dram, St. Elizabeth
Instructions

Shake and strain, serve up. Depending which brand/style of syrup you use, you may need to use as little as a fat 1/4 ounce to balance the cocktail.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Maks, Cure, New Orleans, LA
Source reference

http://betacocktails.com

Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • Herbal upfront but the Chartreuse fades nicely to reveal the round fall spices. Well-balanced
  • Solid. Made with Mischief's Mariner Rum. Very similar to the Last Word or other Green Chartruese + lemon/lime. Next time I might increase the allspice dram which I was excited about but which didn't play a huge role in this.
  • Not a stunner in looks, but a tasty way to showcase chartreuse. — ★★★★
  • Deeply complex, with the herbal Chartreuse contrasting with the earthy pie-spice flavors of the Allspice Dram and maple. Excellent with Ron Zacapa 23. — ★★★★★
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christina in tacoma commented on 9/04/2011:

perfectly balanced- love the allspice dram and chartreuse combo. I used the low end maple syrup measure and it was plenty.

Casey commented on 9/07/2011:

I had Meyer's, Smith and Cross, and regular old Bacardi on hand. I went with the Smith & Cross and I don't know if 1.5 oz of this rum was the best choice for this cocktail. Next time I'll try a more neutral, lower proofed rum or some of each.

Dan commented on 9/08/2011:

Half Myers's and half Smith & Cross sounds like it would be good. I love (love, love) Smith & Cross, so I'd be happy with all Smith & Cross, but it sure would be resplendent with rum hogo!

Pimm's Up

1 oz Genever, Bols
1 oz Pimm's No. 1 Cup
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup (1:1)
7 dr Celery bitters
2 dr Celery bitters (as garnish)
Instructions

Shake and strain into a chilled coupe; Garnish with two drops of celery bitters.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Kirk Estopinal, Cure
Source reference

http://betacocktails.com/archives/368

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • The simple syrup is a bit overpowering. Will use less next time. Pimms and genever so nicely together, and the celery bitters add an unusual bite.
  • Light and refreshing. 1/2oz of simple is plenty. Used Bols and Scrappy's bitters. — ★★★★★
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  • Splifficated Beat — Gin, Curaçao, Bitters, Beet syrup, Lime juice, Lemon peel, Basil
  • Waterloo — Gin, Campari, Simple syrup, Lemon juice, Watermelon
  • Hell's Bells — Old Tom Gin, Pimm's No. 1 Cup, Absinthe, Lemon juice, Simple syrup, Red Bell Pepper

Improved Scotch Sling

2 oz Islay Scotch (McClelland's)
3⁄4 oz Sweet vermouth
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup (1:1)
1 t Maraschino Liqueur, Luxardo
2 ds Bitters, Angostura
1 Lemon zest (garnish)
Instructions

Build over ice, stir, strain over fresh rocks. Garnish with a lemon twist.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Maks, Beta Cocktails
Source reference

http://betacocktails.com/archives/436

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Scotch- sweet, bitter
  • To try
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  • Burning Ice — Islay Scotch, Pedro Ximénez Sherry, Swedish Punsch, Absinthe, Peychaud's Bitters, Lemon juice
  • Corpse Defiler #1 — Islay Scotch, Kirschwasser, Sweet vermouth, Cherry Liqueur, Grapefruit peel
  • Tokyo Drift — Japanese Whisky, Sweet vermouth, Cardamaro, Strega, Lemon peel
  • Black Francis — Islay Scotch, Sweet vermouth, Pedro Ximénez Sherry, Cherry, Lemon peel
  • Requiem for an Old Friend — Islay Scotch, Zirbenz Stone Pine Liqueur, Dry vermouth, Sweet vermouth, Bitters

Variation on a Theme

2 oz Old Tom Gin, Hayman's (or Ransom)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Campari
1⁄2 t Maraschino Liqueur, Luxardo
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, up, cocktail glass

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Maks, Beta Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(23 ratings)
From other users
  • Cherry comes through, with a sweetness that is offset by the Campari. Very good with Malacca gin.
  • Made with Tanqueray Old Tom. Insistent alcohol presence (merits a long stir), but interesting flavors underlying it. Lovely. — ★★★★
  • Aka the Phillip Martin
  • Complex, with funky Ransom flavors coming through strongly. Would be much milder with Hayman's or a London Dry. — ★★★★
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  • Summertime Sazness — Old Tom Gin, Peychaud's Bitters, Grapefruit bitters, Herbal liqueur, Demerara syrup, Lemon peel
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mahastew commented on 4/07/2012:

Nice. I like that you can taste each component, although perhaps this makes for the slight disharmony I'm experiencing. 4.27.

Bee's Knees

2 oz Gin
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
Instructions

Shake, strain, cocktail glass

Notes

Honey syrup is honey and hot water 1:1, mixed and cooled.

History

Prohibition-era recipe was 1:1:1 with honey, rather than honey syrup, a sickeningly sweet drink by modern standards, no doubt

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Unknown
Source reference

David Embry, The Fine Art of Mixing Drinks, 1949

Curator rating
4 stars
Average rating
3.5 stars
(31 ratings)
From other users
  • *Very* good with Barr Hill Reserve Tom Cat gin (made in honey barrels) - and increasing lemon and honey syrup to 0.75oz each per the other comment - definitely brings this from a 4 to a 5 for me. — ★★★★
  • Many proportional variations out there but I found that 2oz gin, 3/4 honey syrup, 3/4 lemon brought this from a 3 to a 4 — ★★★★★
  • Very good. Not terribly exciting.
  • Too gin forward
  • Pretty good for a 3 ingredient, 1 spirit concoction.
  • Classic for a reason. Use good/strong honey to make your syrup!
  • Increase Lemon and Honey syrup to .75 oz. Add 2 dash Lavender Bitters.
  • Vary honey to taste
  • Good, but not awesome
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yarm commented on 2/13/2023:

"Prohibition-era recipe was 1:1:1 with honey, rather than honey syrup, a sickeningly sweet drink by modern standards, no doubt"

What evidence of this other is there other than hearsay from Embury 15 years after Prohibition ended? Boothby 1934 coming right out of Prohibition has it greatly more spirit forward and was closer to the Prohibition era.

Wisdom Cocktail

1 1⁄2 oz Bourbon
3⁄4 oz Cynar
1⁄2 oz Elisir M. P. Roux (or Green Chartreuse)
1⁄2 oz Lime juice
1 lf Sage (large)
Instructions

Squeeze lime, cut shell small pieces, and muddle with sage leaf. Add other ingredients. Shake vigorously. Fine strain into rocks-filled lowball glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Delightful. Actually made with 3/4 oz Lime, but it needed 1/4 oz simple. Should retest and update this note. — ★★★★★
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Jasmine

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄4 oz Campari
1⁄4 oz Triple sec, Cointreau
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, garnish with a lemon twist.

Notes

This is the original recipe for the Jasmine.

Yields Drink
Year
1990s
Authenticity
Authentic recipe
Creator
Paul Harrington, Townhouse Bar & Grille, Emeryville, CA
Source reference

http://www.seriouseats.com/recipes/2007/08/cocktails-the-jasmine.html

Curator rating
Not yet rated
Average rating
3.5 stars
(36 ratings)
From other users
  • Would rather just have a negroni. — ★★
  • OK. Worth trying again. I did 0.5 lemon by mistake.
  • 2 oz gin .75 lemon .75 orange curacao .5 campari
  • I tried the Hess proportions but would like to see how it compares to other variations.
  • Bit too strong. Robert Hess version may be better — ★★★
  • Try again in warmer weather
  • add 1/2oz simple syrup.
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Dan commented on 1/11/2012:

Perhaps we should just call this "Jasmine" if it's the original. That said, I'd definitely "slip" as I poured the Campari. This drink looks pretty tart to me.

sjdiaz21 commented on 8/24/2012:

I like 1 3/4 oz gin, 3/4 oz cointreau, 1/2 oz campari, 1/4 oz lemon juice with a twist .

johnnysatty commented on 9/21/2012:

I have read that the original recipe calls for 2oz gin 3/4oz lemon 1/2oz triple 1/2 oz Campari. Taste exactly like fresh squeezed ruby red grapefruit juice

tophat665 commented on 7/10/2013:

Rob Hess's version if this is 4:3:2:1 Gin: Cointreu: Campari: Lemon. It works perfectly in that it's a lovely intro to gin for folks who don't like gin.

Brad Ballinger commented on 2/01/2021:

Tried the posted recipe and the Robert Hess variation. Greatly prefer the latter. Original recipe lacks complexity. It's all lemon juice. As one person commented, might be better if doubling the Cointreau and Campari in the original recipe.

smparkes commented on 6/21/2022:

Went with the more forward version from SE and then added a bit of soda ... for a very hot day. :-)

Christmas Caipirinhas

4 Lime (Peel from 4 large limes (green part only; removed with vegetable peeler in 2-inch-long strips))
1 c Lime juice
8 sli Ginger (1/4-inch-thick slices peeled fresh ginger)
1⁄4 c Sugar
30 lf Mint (large, fresh)
10 spg Mint (For garnish)
1 c Cachaça
3 c Ice cubes (Plus additional ice for serving)
5 c Ginger beer (Can substitute ginger ale, but not preferred)
Instructions

Combine lime peel, lime juice, ginger, sugar, and 30 mint leaves in mortar or medium bowl. Using pestle, muddler, or handle of wooden spoon, crush lime peel, ginger, and mint leaves together. Transfer mixture to large pitcher. Stir in rum. DO AHEAD. Can be made 6 hours ahead. Cover and refrigerate.

Add 3 cups ice cubes to lime mixture in pitcher and stir to blend. Stir in ginger beer. Fill 10 cocktail glasses with ice cubes. Strain or pour cocktail mixture into prepared glasses. Garnish each drink with mint sprig.

Yields Drink
Authenticity
Unknown
Creator
Bruce Aidells
Source reference

http://www.bonappetit.com/recipes/2008/12/christmas_caipirinhas

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • for a punch - makes multiple servings
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