Monaco

1⁄4 oz Campari
1⁄4 oz Orange liqueur, Harlequin
4 oz Prosecco (Brut)
1 ds Orange bitters, Scrappy's Grapefruit
1 twst Lemon peel
Instructions

Pour campari, orange liquor and bitters in a champagne flute. Add chilled prosecco slowly. Garnish with lemon twist.

Notes

Light and refreshing summer drink.

Yields Drink
Year
2011
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Used Solerno for the orange liqueur and Pila for the Campari. Beautiful color with a rose sparkling wine.
  • similar to Seelbach but the Campari really amps up the herbal quality. A little sweeter too. We like it in a "variety is the spice of life" kind of way. But if you've got the ingredients for a Seelbach, go for it.
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Dan commented on 1/25/2011:

Sounds lovely. I'm wondering if something like Clement Creole Shrubb's bitter orange notes would be welcome. (I have not tried Harlequin, however.) Thanks for the contribution.

Corn 'n Oil

2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Falernum
1⁄4 oz Lime juice
2 ds Bitters, Angostura (optional)
Instructions

Build on ice and stir.

Yields Drink
Authenticity
Unknown
Creator
Blackstrap version was made up by Murray Stenson at the Zig Zag Cafe., Seattle, WA
Source reference

http://www.cocktailchronicles.com/2005/08/12/oh-that-oil/

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
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DrunkLab commented on 4/07/2013:

A barspoon of Luxardo Amaro Abano is a good addition to this cocktail—it has an Angostura nose, a cola taste, and long notes of blackstrap and black pepper on the swallow.

Bebbo

1 1⁄2 oz Gin
1 oz Lemon juice
2 t Orange juice
1⁄2 oz Honey
Instructions

Stir everything without ice to incorporate honey. Add ice, shake, strain, up. Optional garnish: cherry.

Notes

Heat honey to make it less viscous, or use 1 oz 1:1 honey syrup. This makes for a fairly sweet drink, so use less for a tarter taste.

Yields Drink
Authenticity
Unknown
Source reference

Vintage Spirits and Forgotten Cocktails by Ted Haigh

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Quite a lot like a bees knees. I love the heated honey instead of syrup and went a little light.
  • Made with Bluecoat and blueberry honey and it was delicious. Good for those that like sweeter drinks (gateway gin drink).
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Golden Dog

1 1⁄2 oz Scotch, Talisker (10 yr)
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Bénédictine
Instructions

Combine all ingredients in a cocktail shaker, shake over ice and strain into a chilled cocktail glass.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Adapted from a recipe by Matt Piacentini of Inoteca Liquori in New York.
Source reference

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/01/14/FDVN1H139Q… by Gary Regan

Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • Way too sweet. Half the R&W and Benedictine and it would probably be good.
  • Smokey and fruiting and somewhat sweet. I used 1/4 oz each of the modifiers. — ★★★
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jenksjeremy commented on 2/24/2018:

Try replacing the lillet with Bonal for more of a cold season cocktail.  Very good this way.

 

Little Giuseppe

2 oz Sweet vermouth, Carpano Punt e Mes
2 oz Cynar
1 bsp Lemon juice
6 ds Orange bitters, Angostura Orange
1 pn Salt
Instructions

Build in a highball glass, stir with large ice, then add more ice if needed and a pinch of coarse salt to a large ice cube or top of ice ball above the surface of the liquid

Notes

Salt is supposed to slowly make its way into drink as the ice melts. Bears a striking resemblance to the Search for Delicious.

History

Supposedly was created through a game of telephone with some top cocktailers

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Misty Kalkofen, Drink, Boston, MA
Source reference

http://thirdcoastcocktails.wordpress.com/2010/05/06/hey-bartender-misty…

Curator rating
5 stars
Average rating
4 stars
(11 ratings)
From other users
  • A little plain,
  • I definitely prefer the Search for Delicious proportions. — ★★★★
  • I add a thick peel of orange in addition to the lemon. — ★★★★
  • Was introduced to me by Scott Holliday at Rendezvous in Cambridge, MA
Similar cocktails
  • Little Carl — Cynar, Dry vermouth, Bitters, Lemon juice, Salt
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Dan commented on 1/13/2015:

Curated to combine with nearly identical Bitter Giuseppe, which omits the salt and has 6 dashes of Regans' Orange Bitters.

noksagt commented on 5/04/2018:

NY Times credits Chicago's Stephen Cole for the Bitter Giuseppe. The thirdcoast blog doesn't say whether Misty "created" the variant on this page. Given that she describes a "game of telephone", I suspect Cole's may have come first. It was printed in Rogue/Beta Cocktails. My copy of that went missing, but the NY Times version has a bit less sweet vermouth (which I prefer), though they use Carpano Antica.

Because The Search for Delicious (nearly identical to Little Giuseppe) is an explicit riff on the Bitter Giuseppe (created by one of the authors of Beta after he samples the BG), I suspect that the mod team should have kept the BG instead of the LG.

In any case: the three cocktails are each fantastic and I'd likely find it challenging to really pick one out of a lineup.

yarm commented on 10/18/2022:

Both the Little Giuseppe and Bitter Giuseppe were created in 2009 with the Little Giuseppe being crafted at Drink in Boston.

Gypsy Cocktail

2 oz Vodka
1 oz Bénédictine
1 ds Bitters, Angostura
Instructions

Stir and serve up.

Yields Drink
Year
1930s
Authenticity
Unknown
Creator
adapted from Esquire Drink Book, 1956
Source reference

Imbibe Magazine

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Not great as listed. Added 0.5 oz Campari. Bittersweet with spicy finish, but Ben. kinda getting lost. Fiddling.
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versicle commented on 11/01/2014:

Made this and thought it was disgusting--too sweet and no complexity. Added maybe a little less than an ounce of bourbon to one and rye to the other and it was actually pretty good.

Matu commented on 11/22/2016:

Made a 1/2 scale recipe of this one.  It is very sweet. Used two dashes Angostura.  It was pretty spicy, kind of reminded me of cinnamon cough syrup or something. It probably needs a little something to take some of the sweet edge off of it to be really good, but it was alright.  Might play around with it some more.

Chrysanthemum

2 oz Dry vermouth
1 oz Bénédictine
3 ds Absinthe
Instructions

Serve up with an orange twist.

Notes

Adjust Benedictine depending on preferred sweetness

History

This is a variation of the Chrysanthemum Cocktail, first published in 1916 in Hugo Ensslin's "Recipes for Mixed Drinks". Ensslin uses equal parts vermouth and Benedictine and 2-3 dashes of absinthe.

Yields Drink
Year
1930
Authenticity
Altered recipe
Source reference

Savoy Cocktail Book, pg. 47

Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Interesting! Made 2:1 instead of the PDT version. ¼ Absinthe will overpower the drink
  • Found this much too sweet, even with benedictine reduced. Was improved by adding some Peychaud bitters, but wouldn't make it again. — ★★
  • I like with 3/4 Benedictine.
  • 1/3/19: From Cocktail Codex, made with 2.5 oz dry vermouth, 0.5 oz Benedictine, 1 tsp absinthe, orange twist. Less or no absinthe might be worth trying.
  • 3/4 Benedictine worked well, and light on the absinthe is good. Light, approachable, good.
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christina in tacoma commented on 4/15/2012:

This and a duplex are both great ways to use up dry vermouth. Other herbal liqueurs work as well as benedictine, and you can easily adjust proportions to taste. I'm not a big absinthe fan so I usually just add whatever bitters I'm in the mood for instead.

noksagt commented on 9/23/2018:

PDT makes this with only a quarter ounce of Bénédictine. I find a half ounce to be a happy medium.

Bamboo

1 1⁄2 oz Amontillado Sherry
1 1⁄2 oz Dry vermouth, Noilly Prat
2 ds Orange bitters
1 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir, serve up with twist as garnish.

Yields Drink
Year
1890s
Authenticity
Unknown
Creator
Louis Eppinger, Grand Hotel, Yokohama, Japan
Source reference

Saveur Issue #113

Curator rating
5 stars
Average rating
3 stars
(11 ratings)
From other users
  • Sub pineau for sherry
  • Nice dry aperitif
  • Usually use the recipe from Cocktail Hour
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noksagt commented on 6/27/2020:

This month's Imbibe has a few riffs; Greg Moreno's (Ward III, NYC) Rockin' Like Bamboo was quite nice: 1 oz dry vermouth, 3/4 oz bianco vermouth, 3/4 oz East India sherry, 1/2 oz Cynar, 1/4 oz Byrrh, orange twist.

PGman commented on 11/24/2022:

I find it much more balanced using blanc vermouth, because using dry vermouth makes it too astringent for my taste.

The Addington (aka Red and White)

1 1⁄2 oz Dry vermouth
1 1⁄2 oz Sweet vermouth
1 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir with ice. Serve up or over ice, with a twist of lemon.

History

Didn't include the orange bitters. That's a Paul Clarke addition.

Yields Drink
Year
1930s
Authenticity
Unknown
Source reference

Savoy Cocktail Book

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Oh Noni No

1 oz Aromatized wine, Cocchi Americano
1 oz Amaro Nonino
2 oz Seltzer water
1 sli Lemon (coin)
Instructions

Stir, strain, rocks, top with seltzer, squeeze and drop coin, stir gently

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • One of my better low-alcohol creations. Amaro Nonino is 35% alcohol, so it is not as low as others. — ★★★★
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christina in tacoma commented on 4/15/2012:

This is becoming a staple, as it is simple, and cuts the sweetness of the Nonino without covering any of the flavors. I've used other amari with success as well. Thanks for this.

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