Adonis Cocktail (Dale Degroff Variation)

1 oz Dry vermouth, Vya
1⁄2 oz Fino sherry
1 oz Orange juice
1⁄2 oz Dry vermouth
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (flamed, as garnish)
1 Nutmeg (grated, as garnish, optional)
Instructions

Shake vermouth, sherry, juice, and bitters with ice. Strain into a chilled martini glass. Flame orange peel over top and dust with nutmeg, if you're using it.

Notes

The original Adonis is 2/3 Sherry (assumed to be dry), 1/3 Sweet vermouth, 1 dash orange bitters, stirred.

History

Named for the Broadway musical "Adonis". Probably of 19th century origin, with an unknown creator. This version is in Dale Degroff's "The Essential Cocktail"

Yields Drink
Year
2008
Authenticity
Altered recipe
Creator
Dale Degroff
Source reference

http://www.amazon.com/Essential-Cocktail-Mixing-Perfect-Drinks/dp/03074…

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Zachary Pearson commented on 12/08/2011:

Curated quite a bit. So... this is Degroff's adaptation of the 19th century Adonis cocktail. As you can see, the adaptation is wildlyy different from the original. Degroff specifically calls for 1 oz Vya dry and 1/2 oz generic dry vermouth, and a flamed orange peel. His version is shaken, where the original is stirred. Updated notes to show original version, history, and provided a link to the Degroff book on Amazon to show the cocktail. 

Thanks,

Zachary

Royal Pearl

1 1⁄2 oz Old Tom Gin, Ransom
1⁄2 oz Lime juice
1 oz Pineapple juice (unsweetened)
1⁄4 oz Orgeat
Instructions

Shake all ingredients with ice. Strain into a martini glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Subbed Boomsma genever. Sweet and fruity with a malty thickness. With this more boring base spirit, perhaps a dash of bitters or absinthe would be in order. — ★★★★★
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happyrobot commented on 9/08/2016:

Any history on this cocktail or is it a lime instead of lemon juice version of the Royal Hawaiian?

The pineapple juice in my version is super prominent. I might tweak the proportions next time.

nonetheless tasty!

The Flyboy

2 1⁄2 oz Gin, Small's
3⁄4 oz Lemon juice
1 ds Maraschino Liqueur, Luxardo
Instructions

Shake all ingredients with ice. Strain into a martini glass.

Yields Drink
Authenticity
Unknown
Source reference

courtesy of Jason Main, Certified Sommelier (St. Louis, MO)

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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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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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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
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  • 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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  • 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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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.

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