Grand Ole Apry

1⁄4 oz Lemon juice
1⁄4 oz Damiana Liqueur, Agavero
1⁄2 oz Rosemary syrup (steep rosemary in warm simple syrup)
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
4 oz Champagne
Instructions

Shake lemon juice, Damiana, and syrup. Strain into champagne flute. Top with champagne.

Yields Drink
Authenticity
Authentic recipe
Creator
Kimberly Patton-Bragg from Dominque's restaurant in New Orleans
Source reference

Provided by author.

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • A KPB original!
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Slow Ramble

1⁄2 oz Lemon juice
1⁄2 oz Blackberry liqueur, Leopold Brothers
3⁄4 oz Grapefruit juice
1 oz Gin, Martin Miller's
1 oz Sloe gin, Plymouth
1 ds Lemon bitters, Bitter Truth Lemon
Instructions

Shake, rocks, blackberry garnish

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Bracing tartness really complements the booziness and sweetness. This is a solid and interesting drink. 4.5★
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Dark House

1 oz Aquavit
1 oz Apple brandy, Lairds Bonded
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Angostura
Instructions

Stir, strain, up, cocktail glass, garnish with flamed orange peel

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Well balanced, easy to drink, tasty restaurant quality.
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yarm commented on 4/08/2022:

I wish that I had read Paternal Drunk's comment before I made it. It's an exact clone except this one calls for an orange twist instead of Norwegian Wood's lemon.

Londoner in Peruvian Spring

1 Strawberry
2 bsp Orange blossom jam
2 bsp Simple syrup
1 oz Pisco
1 oz Gin, Plymouth
2 oz Soda water
3⁄4 oz Lemon juice
Instructions

Muddle strawberry, shake all but soda water, Collins glass with ice, top with soda

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Ken Arbuckle, The Doheny, Los Angeles
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Yellow Parrot

3⁄4 oz Absinthe
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 sli Orange
Instructions

Stir absinthe, yellow chartreuse, and apricot brandy. Strain into chilled cocktail glass and garnish with orange slice.

Yields Drink
Year
1934
Authenticity
Authentic recipe
Creator
Adapted by Jason Wilson (Washington Post) from Patrick Gavin Duffy's "Official Mixer's Manuarl" (Alta, 1934)
Source reference

Washington Post. http://projects.washingtonpost.com/recipes/2007/09/05/yellow-parrot/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Powerful but good. Credited to Robert Vermeire (1922) in https://punchdrink.com/recipes/yellow-parrot/ - with lemon zest rather than orange. The recipe recommends a 60-second stir for high dilution and good mouth feel.
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christina in tacoma commented on 9/11/2011:

I used Obsello Absinthe Verte. All I taste in this cocktail is anise, and I am not sure if this is due to the brand I have (I haven't tried others to compare) or if I just prefer smaller quantities of this ingredient (I use it in corpse reviver #2 and love it there).

mahastew commented on 12/03/2011:

I just mixed a version with Mata Hari absinthe, which has a mild presence of anise and is therefore a good mixer in cocktails, IMHO. I thought the herbal balance between the absinthe and Chartreuse was nice, but the intense syrupy sweetness was a little much. 4/5 stars.

Zachary Pearson commented on 12/03/2011:

A lot of things from this period of time are unbalanced to today's palate. I tread very carefully if I see a cocktail coming from Duffy or the 1937 UK Bartender's Guild book.

Thanks,

Zachary

yarm commented on 12/13/2022:

Goes back further than Duffy 1934. I was able to trace it to Robert Vermeire's 1922 Cocktails: How to Mix Them. Probably pre-dated that considering absinthe was banned by then.

El Floridita Daquiri var. 2

2 oz Rum
1⁄2 oz Lime juice
1 t Fine sugar (or simple syrup)
1 t Maraschino Liqueur
Instructions

Shake and strain. Can be served over shaved ice.

Yields Drink
Year
1934
Authenticity
Authentic recipe
Source reference

"...And a Bottle of Rum" by Wayne Curtis

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Pegu Club var. 2

2 oz Gin
1 oz Triple sec
1⁄2 oz Lime juice
1 ds Bitters, Angostura (to taste)
1 ds Orange bitters, Regans' orange bitters (to taste)
Instructions

Shake and strain.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Gary Regan's adaptation of Savoy version
Source reference

"Joy of Mixology" by Gary Regan, adapted from "Savoy Cocktail Book" (1930)

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Martinez (Jerry Thomas)

2 oz Sweet vermouth
1 oz Old Tom Gin
1⁄4 oz Maraschino Liqueur
1 ds Bitters
1⁄4 sli Lemon (as garnish)
Instructions

Stir, strain and garnish.

Notes

In The Joy of Mixology (pg. 293), Gary Regan has this as 2 gin:1 sweet vermouth, with Angostura "to taste" and a lemon twist garnish.

Yields Drink
Year
1887
Authenticity
Authentic recipe
Creator
Jerry Thomas
Source reference

Jerry Thomas, "The Bon Vivant's Companion", pg 58

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • 8:4:1
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Zachary Pearson commented on 1/20/2012:

Curated this: Reverted it to the Jerry Thomas recipe, fixed attribution. Moved the Regan adaptation to the notes. This must have been *really* sweet back in the day, but Thomas suggests that "if the guest prefers it very sweet, add two dashes of gum syrup".

Oriental

1 1⁄2 oz Rye (or bourbon)
3⁄4 oz Sweet vermouth
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Lime juice
Instructions

Shake and strain into cocktail glass

Notes

Originally made with rye. A good alternative for Margarita drinkers.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
"Savoy Cocktail Book" (1930), adapted by Gary Regan
Source reference

"Joy of Mixology" by Gary Regan

Curator rating
Not yet rated
Average rating
3.5 stars
(30 ratings)
From other users
  • Did 2,1,1 kept ratios
  • Mojo is right.
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Stewart commented on 8/09/2016:

I like this but have always found it a little lacking in depth.  Tonight I added 1/4 oz of St George Bruto Americano amaro and found it an improvement.  Maybe will try a similar experiment with Cynar.

MOJO1229 commented on 3/28/2017:


I had to try this drink; after all, there were 11 people who rated the "Oriental" at 4.0, and only one comment. I put the libation together using Rittenhouse rye, Dolin sweet vermouth, Cointreau, and lime juice. For my taste, the "Oriental" was a tad limey, so I added a Rittenhouse rye float of approximately 1 tsp, and things were much more to my liking. All in all, I would use less lime juice, or use more rye (perhaps 1 3/4 oz), or use the recipe but add a rye float. My vote is for the last option, but only because I tried it, and it worked out well.

Over all, I rated this drink at 3.5. I wouldn't go so far as to say that the "Oriental" is a good alternative for Margarita drinkers. I would say, however, that Margarita drinkers may find this to be a welcoming libation. Regardless, enjoy your drinks, but drive responsibly.

Dutch Tulip

2 oz Genever, Bols
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Apricot liqueur, Marie Brizard Apry
1⁄2 oz Orange juice
Instructions

Build in mixing glass over ice, shake for 30 seconds, strain into coupe.

Notes

Nice combo of malty, bitter, herbal and fruit notes.

History

9/27/10 Just purchased genever, what to do with it? Thankfully I'd made a classic Tulip from Craddock's Savoy book, and this is a riff.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Rob Marais, Boston MA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Good; slightly bitter and earthy, slightly fruity
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Zachary Pearson commented on 2/16/2012:

I made this last night - there's something special about Genever + apricot which is worth exploring. Three suggestions for next time... the Punt e Mes was a bit much - I don't think it needs the extra bitterness, so maybe something like Dolin. It's a bit large at 4 oz (not that it stopped me from drinking it). I'm very interested in seeing how the Bols Barrel Aged Genever works here.

Thanks,

Zachary

Dan commented on 4/23/2012:

Dropped the "fresh squeezed" note because, ya know, all juices are assumed to be fresh squeezed in the land of Kindred Cocktails.

efullerton commented on 4/15/2014:

didn't really care for it, acidic sweetness from the orange juice didn't pair well with the vermouth and genever for my taste

laerm commented on 11/28/2017:

Too sweet for me. Maybe an apricot eau de vie would be better.

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