Zim Zala Bim

2 oz Reposado Tequila
2 t Elderflower liqueur, St. Germain
2 t Orange bitters, Regans' orange bitters
1 t Fine sugar
Instructions

Stir dry to dissolve, then ice and stir to chill.
Squeezed and discarded lemon peel, Stir, Cocktail

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Jamie Boudreau
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Made the Canon version described in comments
  • from Cannon Book: 2 oz Partida Reposado 1/4 oz Regan's Orange Bitters 1/4 oz St-Germain 1/4 oz simple syrup lemon peel
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Holland House

1 3⁄4 oz Genever, Bols
3⁄4 oz Dry vermouth
1⁄2 oz Lemon juice
1⁄4 oz Maraschino Liqueur
Instructions

Lemon twist, Shake, Straight Up, Cocktail

Notes

Tart, with strong lemon flavor and Maraschino undertones. Not sure if it is worth the expensive Genever.

History

So this is interesting. The original Holland House is from Kappeler in the turn of the century "Modern American Drinks", but it's a rye whisky drink with orange eau de vie and Peychaud's, made as a Crusta. By the time of the Savoy book in 1930, it had become a gin drink midway between a violette-less Aviation and a Martini.

YieldsDrink
Authenticity
Unknown
Source reference

www.bolsgenever.nl

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Cleaned up a little - moved Bols from the notes to the brand, removed fresh from the notes on the lemon juice. Added history section - this is a bizarre drink.

gaidig commented on 10/01/2013:

We tried this and enjoyed it. Because my fiance has acid reflux problems with lemon juice, I halved the amount, and based on our opinions compared to the original poster's comments, it seems to have created a more balanced cocktail,

Whispers Of The Frost Cocktail

3⁄4 oz Rye (or bourbon)
3⁄4 oz Sherry
3⁄4 oz Port
1 t Sugar
Instructions

Not sure why this is shaken rather than stirred. Seems like a lot of sugar.
Orange slice, lemon wedge, Shake, Straight Up, Cocktail

Notes

The Robert Frost Cocktail by Derek Brown, Atlantic, 2010
¾ oz. Bourbon
¾ oz. Amontillado Sherry (dry)
¾ oz. White Port
½ oz. Simple Syrup
Dash of Orange Bitters

YieldsDrink
Year
1930's
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Robert Frost — Bourbon, Amontillado Sherry, White port, Orange bitters, Simple syrup, Orange, Lemon
  • Her Majesty — Amontillado Sherry, Rye, Rich demerara syrup 2:1, Orange
  • Castle of Córdoba — Cream Sherry, Calvados, Cognac, Peychaud's Bitters, Apple

Newton's Law

2 oz Apple brandy, Lairds
1 oz Pineapple juice
1⁄2 oz Sweet vermouth, Boissiere
3 ds Absinthe (scant bsp)
1 ds Peychaud's Bitters
1 ds Bitters, Angostura
1 wdg Lime (as garnish)
Instructions

Build over ice in rocks glass, roll, garnish. Guest should be encouraged to squeeze lime if the drink is a bit too sweet.

Notes

Katie sometimes uses a few drops of Fee Whiskey Barrel Aged Bitters in lieu of Angostura. She also makes a similar cocktail with Bulleit bourbon, which she calls Algorithm.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Katie Loeb Oyster House, Philadelphia
Source reference

http://egullet.org/p1722220

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Martin Casa

2 oz Jamaican rum
1⁄2 oz Apricot liqueur
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
Instructions

Stir, strain, straight up, cocktail glass.

Notes

Recommend shaking and adding 2 dashes Peychaud's Bitters to add bitterness and interest.

YieldsDrink
Year
1945
Authenticity
Authentic recipe
Creator
Café Martin, Montreal, Quebec, Canada
Source reference

http://spiritsandcocktails.wordpress.com/2008/08/10/mxmo-xxxlocal-flavo…

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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  • Bartlett Tartlet — Cognac, Pear eau de vie, Triple sec, Lemon juice, Simple syrup
  • Tommy and the Ron Dels — Añejo rum, Tequila, Galliano, Mezcal, Absinthe, Bitters, Lime juice, Agave syrup, Lime
  • Jacques Rose — Cognac, Pommeau de Normandie, Pear eau de vie, Absinthe, Lime juice, Grenadine, Simple syrup

Harlan County

2 oz Bourbon, Buffalo Trace
3⁄4 oz Lime juice
3⁄4 oz Apricot liqueur
1⁄4 oz Rich demerara syrup 2:1
2 ds Bitters, Angostura
Instructions

Shake, Straight Up, Cocktail

Notes

The original calls for "Spring bitters".

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Michael Rubel, The Violet Hour, Chicago, IL
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Made with Makers Mark-might taste better with lemon juice. Do either grow in Harlan County?!
  • Not sure what this has to do with Harlan County but it's tart and tasty.
  • Tart, succulent, tasty
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Dan commented on 9/13/2011:

No, I believe that I imported this from another user's database. I cannot find a good on-line reference for the quantities, although the ingredients seem correct. I don't find the syrup mentioned. I updated the attribution. If anyone can confirm the ingredients and quantities, I'd love to update the recipe and mark it as authentic.

Made stirred with Makers Mark and worked well. Added a dash of cherry vanilla bitters which rounded it out nicely 

Straits Sling

2 oz Gin
1⁄2 oz Dry sherry (dry cherry brandy)
1⁄2 oz Bénédictine
1 oz Lemon juice
2 ds Orange bitters
2 ds Bitters, Angostura
2 oz Soda water
Instructions

Shake all except soda, strain, top with soda. This is possibly the original Singapore Sling. Perhaps Kirschwasser would be better than Cherry Heering.
, Shake, Rocks, Collins

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • - use only 2cl Lemon Juice - use Kirschwasser as Dry Cherry Brandy
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Alabazam

1 1⁄2 oz Cognac
2 t Triple sec, Cointreau
1 t Bitters, Angostura
1 t Sugar
1 t Lemon juice
Instructions

Stir dry to dissolve, add ice and stir to chill
, Stir, Straight Up, Cocktail

YieldsDrink
Year
1878
Authenticity
Unknown
Creator
Leo Engel American and Other Drinks, adapted by Jamie Boudreau
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Use the Punch recipe, using 1/4oz of the minor ingredients, simple syrup, and shaking. Nearly opaque burnt orange. At first the bitters dominated, but the orange worked its way through nicely and I grew to like this quite a bit. — ★★★★
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I need to try in the more brandy-forward version given here.

I had 1.5 oz brandy/.5 oz curacao/.25 oz lemon/.5 oz simple/.25 oz Ango & it was delicious.

Woodsman Sour

2 oz Eau de vie of Douglas Fir, Clear Creek
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Instructions

Shake, Straight Up, Cocktail

Notes

At about $4/oz for the Douglas Fir, this is an extravagant drink

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Robert Hess
Source reference

http://drinkboy.com/Cocktails/Recipe.aspx?itemid=191

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Made w/ a homemade Douglas fir vodka tincture. Conifers and flowers. Tastes like a forest meadow.
  • Sub Mastica liqueur?
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Anyone tried this with Stone Pine Liqueur as a sub? I think one Pinaceae alcohol is enough for my armamentarium.

Tango

1⁄2 oz Gin
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Orange juice
Instructions

Orange twist, Shake, Straight Up, Cocktail

YieldsDrink
Authenticity
Unknown
Creator
Robert Hess
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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yarm commented on 10/02/2019:

Isn't this drink better known as the Satan's Whiskers?

The two certainly have similar ingredients (though most incarnations of the Satan's Whiskers seem to call for Grand Marnier or curacao, rather than a triple sec). I'll note that you had a similar "Tango #1" on your site in 2009.

I don't have Hess's books. The Tango on his website matches the rum-based Tango #2 on your site. The Tango given here is a "potato head" of the other, with merely base spirit and liqueur swapped.

Hess's site and Mr Boston include recipes for both Satan's Whiskers (3/4 oz each gin and vermouths; 1/2 oz OZ and Grand Marnier; orange bitters) and the latter includes a gin and triple sec "Tango" with different proportions (1 oz gin, 1/2 oz each vermouths and OJ; 1/2 tsp triple sec).

Just to add to the confusion, the Old Waldorf-Astoria Bar Book (which also specs the aforementioned Tango #2) says a Tango is a pre-prohibition drink made up of equal parts dry gin and French vermouth, with an egg white.

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