Barnum Was Right

2 oz Gin
1 oz Apricot liqueur
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
Instructions

Shake, Straight Up, Cocktail

Notes

Balanced, but a little boring. Easy drinking with simple apricot flavor.

YieldsDrink
Year
1930's
Authenticity
Unknown
Creator
Vintage Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Must Try
  • 9/16/13
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Hoop La

3⁄4 oz Brandy
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
Instructions

Shake, strain, straight up, cocktail

Notes

Cocchi Americano would be a good sub for the historic Lillet Kina. The original recipe is given in fractions. The above is scaled to a 3 oz cocktail.

YieldsDrink
Year
1930's
Authenticity
Authentic recipe
Source reference

Savoy Cocktail Book, http://savoystomp.com/2008/12/27/hoop-la-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(13 ratings)
From other users
  • Solid but unremarkable. A simpler cocktail from simpler times, perhaps.
  • A nice, accessible cocktail. Added 1d Bittermens Grapefruit bitters for a bit more depth, and used Cocchi Americano. I used Spanish Brandy; cognac would be better. — ★★★
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  • Quiet American — Rye, Aromatized wine, Grapefruit liqueur, Bitters, Lime juice, Ginger syrup, Honey syrup, Grapefruit peel

Made with Italicus, Cap Corse quina, and a cheap brandy. Not bad. Definitely needs a good flavorful brandy. 

Millionaire #4

1 1⁄2 oz Jamaican rum, Myers's
3⁄4 oz Sloe gin
3⁄4 oz Apricot liqueur
1 oz Lime juice
1 wdg Lime (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

Lime reduced from 1 1/4 to 1 oz.

History

Originally equal parts sloe gin, Jamaica rum, and apricot brandy, with the juice of one lime and a dash of grenadine. Perhaps the apricot brandy was not sweetened, as this would be hideously sweet.

YieldsDrink
Year
1937
Authenticity
Altered recipe
Creator
Unknown. Harry Craddock,The Savoy Cocktail Book
Source reference

Ted Haigh, Vintage Spirits & Forgotten Cocktails, p. 206

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Millionaire Cocktail (No. 1) in SC p175 & Savoy, but Savoy has apricot brandy. Tried equal parts of 4 main ingredients & dash Grenadine. On sweeter side but not out of balance for me (approaching it as a tiki drink). Try more lime or brandy next time. — ★★★★
  • Used R&W and Plymouth sloe gin - good, sweet but balanced with lime. I think an eau de vie would require further adjusting the lime.
  • A little Hawaiian Punch-ish for me, but may have been due to my cheap sloe gin. — ★★★
  • Made with Old Monk. Worth trying again. — ★★★★
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  • Ruby Partida — Reposado Tequila, Triple sec, Cassis, Lemon juice, Grapefruit juice
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Casey commented on 10/03/2011:

Made according to specifications (Rothman and Winter Orchard Apricot) Lime overpowered the drink. I should have added gradually - 1.25 ounces seemed like a lot.

Dan commented on 10/07/2011:

I reduced the lime to 1 oz. Depending upon the size and juiciness of the lime, this might be what one lime yields. I wonder if the original was intended to use true dry apricot brandy, rather than apricot liqueur (which is often referred to as apricot brandy). I would be interested in trying the original, but I don't have apricot eau-de-vie or dry apricot brandy on hand.

Ted created this drink with Plymouth Sloe Gin in mind, and Marie Brizzard Apry for the apricot "brandy."

I think you will find that the juice of 1 Key lime - usually 1/4 but less than 1/2 ounce - is just right for this nice drink.

Stop Signal

1 1⁄2 oz Gin
1⁄2 oz Sloe gin
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lemon juice
1 ds Bitters, Angostura
Instructions

Build with Sloe Gin on bottom, then Green Chartreuse, Lemon, Gin, and dash Angostura.

Notes

I made up the name, which makes sense if Green Chartreuse is used.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Boston Apothecary
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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I was initially afraid of all that lemon juice but my fears were unfounded, turns out. Very nice and well-balanced. I decided to forgo the layering nonsense and opted to shake and strain.

Go a bit skosh on the lemon juice to let the sloe gin shine through.

Rubicon

2 oz Gin
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
1⁄2 oz Herbal liqueur, Green Chartreuse
1 spg Rosemary (Soaked in Chartreuse & ignited)
1 spg Rosemary (as garnish)
Instructions

Soak rosemary "wreath" in Chartreuse in lowball. Shake other ingredients. Ignite Chatreuse (perhaps with a Chartreuse mister). Let burn a moment, strain shaker into glass to extinguish. Top with cracked ice, stir, garnish.

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://spiritsandcocktails.wordpress.com/2007/07/13/molecular-mixology-…

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • 4.5 stars for the drink, last half a star for the fire show
  • Made the first time with Letherbee 2016 Vernal gin, the second time with Sipsmith gin. We preferred the latter which allowed the rosemary flavor to shine. — ★★★★★
  • A Last Word with some fun pyrotechnics. — ★★★★★
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Dan commented on 9/14/2011:

Updated to authentic recipe: removed Angostura Orange bitters and added instructions to ignite Green Chartreuse.

This seems to be a nice twist on the Last Word. Made a couple of last night and loved how the Chartreuse lights beautifully. I did feel the second sprig of Rosemary a bit overkill.

Southeastern Cocktail

2 oz Cachaça
1⁄2 oz Amaro Abano, Luxardo
1⁄2 oz Cynar
1⁄2 oz Bénédictine
1⁄2 oz Lime juice
1 ds Grapefruit bitters, Bittermens Hopped Grapefruit
1 twst Lemon zest
Instructions

Shake, strain, rocks, low-ball, lemon twist garnish

Notes

From an idea from Eastern Standard. Cynar, Lime, and bitters are my additions. Quite bitter. Good cocktail to linger over. Substitute other pie-spice amari, such as Ramazzotti as desired. Abano has a strong black pepper top note.

History

Cachaca, Benedictine, "Luxardo Amaro", which I assume means Luxardo's Abano amaro.

YieldsDrink
Year
2010
Authenticity
Altered recipe
Creator
Dan Chadwick, based on an idea from Eastern Standard, Boston, MA
Source reference

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

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Made with LeBlon. The hogo is dominant and accentuated by all of the bitter elements. I'm not a fan of rhum agricole / cachaca as the dominant flavor - 2 stars for me personally, but pushed up to 3 as hogo-lovers may enjoy.
  • Bitter. Slow drinking. Complex. Might benefit from a top-shelf Cachaca (Leblon?) — ★★★★
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Rambler

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Dry vermouth, Vya
1⁄2 oz Amaro Nonino
1⁄4 oz Maraschino Liqueur, Luxardo
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Quantities are a guess. Also not absolutely sure about the garnish.

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Lord Hobo, Cambridge, MA
Source reference

http://lordhobo.com/menupage.php

Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • Maybe less Luxardo
  • As always, the maraschino flavor dominates making it taste indistinguishable from other whisky-based drinks containing the spirit. Still, good enough
  • Test some quantities.
  • Need to test quantites
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Pear-Ginger Batida

1 1⁄2 oz Cachaça
1⁄2 oz Pear eau de vie
1⁄2 oz Ginger liqueur, Crème de Gingembre
3⁄4 oz Lime
1⁄2 oz Grenadine, Stirrings (or)
1⁄3 oz Cherry juice (from high-quality jarred baking cherries)
Instructions

Crystallized ginger or cherry, Shake, Rocks, Lowball

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Need to verify. Also try 1oz each Cachaca and Poire William. Also try light Rum.
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K.C.B.

1 3⁄4 oz Gin
1⁄2 oz Kirschwasser (or kummel)
1⁄2 oz Apricot liqueur
1⁄2 oz Lemon
2 ds Orange bitters, Regans' orange bitters
Instructions

If not enough Apricot/Lemon, increase both up to 1/4 oz (1 1/2 tsp)
Lemon twist, Shake, Straight Up, Cocktail

Notes

Good, but not really remarkable. Somehow a bit like pineapple.

YieldsDrink
Year
1930's
Authenticity
Unknown
Creator
Savoy
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
Similar cocktails

I stuck to the Savoy composition, assuming 1/4 oz for the dashes of apricot and lemon juice. The result was 1.5 Tanqueray London dry gin, 0.5 Schladerer Kirschwasser, 1/4 R&W Apricot, 1/4 lemon juice (no bitters or lemon peel.) It is a semi-dry drink this way with only the slightest sweetness from the apricot brandy, which is more than countered by the lemon sour. Dan's 1/2 oz apricot would be better, but I suggest keeping the lemon at 1/4 to make the resulting drink less dry/sour, and therefore more balanced. The primary redeeming feature of the libation is that the kirschwasser's dry cherry pit distillate flavor creates some sort of unexpected synergy with apricot which is worth experiencing. I became aware of this combo recently in another cocktail, and am now looking for other examples of the pairing.

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