Ruby Cocktail

3⁄4 oz Sloe gin, Plymouth
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1 ds Cherry Liqueur, Cherry Heering
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir, strain, express oil over top of drink.

YieldsDrink
Year
1908
Authenticity
Authentic recipe
Creator
William "Cocktail" Boothby
Source reference

"The World's Drinks and How to Mix Them", William Boothby, 1908, found at http://eatdrinkkeep.com/recipes/133

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Not yet rated
Average rating
4 stars
(4 ratings)
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Curated: Revised ingredients and amounts to match source reference. This was originally entered as gin instead of Sloe gin, and only 1/2 oz instead of the 1/2 jigger (=3/4 oz) that Boothby calls for. Added twist garnish.

Barbara West Cocktail (Creole Cocktail with Bitters)

2 oz Gin
1 oz Amontillado Sherry
1⁄2 oz Lemon juice
1 ds Bitters, Angostura (small)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

History

The suggest of Amontillado Sherry comes from Ted Haigh.

YieldsDrink
Year
1930's
Authenticity
Authentic recipe
Creator
Unknown
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Very dry. Based on the comments I read I tasted it before shaking and then added a bar spoon of agave. It was not enough to keep it from being almost astringent. Perhaps another sweeter ingredient would help this drink reach its potential. — ★★★
  • Pretty good - although we agree with the comments on adding some sweetener (.25). I added a bit of lavender simple syrup. — ★★★★
  • Used Berto gin. Might be a bit dry with very dry gin
  • Delicious - but for my tastes, I had to add a bit of agave syrup to give it just a touch of sweetness.
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Black Feather

2 oz Brandy
1 oz Dry vermouth
1⁄2 oz Triple sec, Cointreau
1 ds Bitters, Angostura
Instructions

Lemon twist, Stir, Straight Up, Cocktail

YieldsDrink
Year
2000
Authenticity
Unknown
Creator
Robert Hess
Curator rating
Not yet rated
Average rating
3 stars
(12 ratings)
From other users
  • Used Dolin Dry. Orange is very prominent, but still a fairly dry, boozy drink. This one might be worth doing some experimenting with bitters.
  • Would remake with Cointreau as written
Similar cocktails
  • Black Pagoda — Brandy, Sweet vermouth, Dry vermouth, Triple sec
  • John Phin Cocktail — Brandy, Dry vermouth, Maraschino Liqueur, Curaçao, Bitters, Orange peel
  • Metropole — Brandy, Dry vermouth, Peychaud's Bitters, Orange bitters, Simple syrup
  • Dry and Fruity — Bourbon, Dry vermouth, Bitters, Fig syrup, Grapefruit juice
  • The Wall Street Journalist — Bourbon, Dry vermouth, Amaro Montenegro, Peach bitters

Calvados Cocktail

1 1⁄2 oz Calvados
1 1⁄2 oz Orange juice
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Orange bitters
Instructions

Orange wheel, Shake, Straight Up, Cocktail

Notes

Robert Hess reimagined this drink with 2 dashes of orange bitters instead of the 3/4 oz.

History

Originally in the 1930 Savoy Cocktail Book

YieldsDrink
Year
1920's
Authenticity
Authentic recipe
Source reference

Vintage Spirits & Forgotten Cocktails, Ted Haigh, pg. 85

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • It's a lot of bitters. Try again with half?
  • With the full 3/4 oz bitters (I used a mix of Regan's and Fee's), it's quite bitter! Looks like it will be sweet and fruity but it's rather medicinal. — ★★
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No similar cocktails found.

Curated: Reverted this to the VS&FC version, which was with 3/4 oz orange bitters. Moved the Hess variation to notes. Updated History and Source.

Tucker commented on 2/16/2015:

Tried both ways. May prefer the original version as the modern take is a bit too sweet. 

Ginger Batida aka Ginger Caipirinha

2 oz Cachaça
1 oz Ginger liqueur, Crème de Gingembre
1 oz Lime juice
3 t Cherry juice (or 2 tsp grenadine)
2 t Grenadine (if no cherry juice)
Instructions

Shake, rocks, lowball, garnish with cherry or crystallized ginger,

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Alamagoozlum Cocktail

1⁄2 oz Egg white
2 oz Genever
2 oz Water
1 1⁄2 oz Jamaican rum
1 1⁄2 oz Herbal liqueur, Green Chartreuse (or yellow)
1 1⁄2 oz Gomme syrup
1⁄2 oz Bitters, Angostura
1⁄2 oz Curaçao
Instructions

Shake very, very hard and long. Chilled glass. Makes about 3 drinks.
, Shake, Straight Up, Cocktail

Notes

JP Morgan's cocktail, supposedly.

YieldsDrink
Year
1939
Authenticity
Unknown
Creator
Updated by Dr. Cocktail
Source reference

"VS&FC", Ted Haigh, pg. 39. Cites "The Gentleman's Companion", AKA "Jigger, Beaker and Flask" (1939) by Charles H. Baker Jr.

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Not yet rated
Average rating
Not yet rated
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  • The Close Call — Applejack, Genever, Port, Herbal liqueur, Bitters, Heavy cream, Orange juice, Grade B maple syrup, Cinnamon
  • European Union — Old Tom Gin, Sweet vermouth, Calvados, Strega, Bitters
  • Tammany Hall — Irish whiskey, Genever, Sweet vermouth, Bénédictine, Bitters, Cherry, Lemon peel
  • Zander — Genever, Sweet vermouth, Bénédictine, Bitters, Orange bitters, Lemon peel
  • Cherry Russell — Cognac, Gin, Aromatized wine, Peychaud's Bitters, Sour cherry syrup, Cherry, Lemon peel

This comes off pretty sweet even for a punch recipe. As is, it might be best served in a goblet of crushed ice with straws and fruit garnish. For the cocktail-style drink, after cutting the recipe in half, I still dropped the syrup and liqueurs down to a couple dashes each and omitted the egg white. I think the yellow chartreuse works better here, and Grand Marnier instead of Curaçao was a good choice. Granted, that may be starting to veer away from the original drink.

Buck's Fizz

2 oz Orange juice
1 ds Cherry Liqueur
1⁄4 oz Gin
4 oz Champagne
Instructions

Slowly pour the ingredients in the order listed into a champagne flute or wine glass.
, Build, Flute

Notes

Boring -- like a slightly revved up Mimosa. Pretty. Might be good for a brunch.

YieldsDrink
Year
1920's
Authenticity
Unknown
Creator
Updated by Robert Hess
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Yellow Daisy

1 1⁄2 oz Gin
1 1⁄2 oz Dry vermouth
3⁄4 oz Orange liqueur, Grand Marnier
1 ds Absinthe
1 Cherry (as garnish)
Instructions

Stir, up, coupe. Garnish with a cherry.

Notes

3/4 oz grand Marnier might be a bit much for today's palate. Perhaps start with 1/4.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Hotel
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1930-The-Savoy-Cocktail-Book…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • "Would you like some perfume in your Martini?"
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Cranberry Brandy Sour

1 oz Brandy
1 oz Cachaça
3⁄4 oz Lemon juice
1⁄2 oz Lime juice
2 t Cranberry syrup
2 t Simple syrup
2 t Cassis
1 oz Soda water
Instructions

Shake all but Soda, serve on ice, top with soda, stir.
Cranberries, Shake, Highball

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Very good sour - maybe a bit too sour, but I had to sub Myers dark rum for cachaca cuz I was out.
Similar cocktails
  • Doctor Funk (Trader Vic) — Jamaican rum, Herbal liqueur, Club soda, Lemon juice, Lime, Grenadine, Sugar
  • The S.O.S. — Light rum, Aperol, Lime juice, Club soda, Maple syrup
  • Sabor de Soledad — Reposado Tequila, Pear eau de vie, Herbal liqueur, Soda water, Lime juice, Cinnamon syrup, Ginger syrup
  • Fake Patois — Jamaican rum, Bonal Gentiane Quina, Lime juice, Honey syrup, Soda water, Grapefruit peel
  • Suffering Travis — Gin, Whiskey, Rhum Agricole, Hibiscus Liqueur, Ginger beer, Lime juice, Grenadine
Dan commented on 11/21/2012:

This is a great crowd-pleasing Thanksgiving cocktail. When you're making your cranberry relish, simply reserve some cranberry syrup for use later in cocktails. If you don't have cachaça (a Brazilian rum-like spirit made from sugar cane juice), you could substitute a light rum.

Old Fashioned

3 oz Bourbon (or rye)
1 cube Sugar (or 1 tsp simple syrup)
3 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Wet sugar cube with bitters and a dash of soda or water in an old fashioned glass, muddle, add ice and whiskey, stir to dissolve thoroughly, garnish

Notes

Some prefer a fruity garnish, including an orange slice, lemon twist, and 2 maraschino cherries. Some top with a splash of soda. Perhaps more so than any other cocktail, the Old Fashioned may be endlessly varied by using different spirits, or by adding a dash of curacao, absinthe, or other liqueur. Some would argue that these latter additions make it an "Improved" cocktail.

History

The original cock-tail, a combination of whiskey, sugar, bitters, and ice.

YieldsDrink
Year
1806
Authenticity
Authentic recipe
Creator
Pendennis Club, Louisville, KY.
Source reference

Gary Regan, The Joy of Mixology. http://en.wikipedia.org/wiki/Old_fashioned_cocktail

Quickstart
Vintage cocktails
Curator rating
Not yet rated
Average rating
4.5 stars
(60 ratings)
From other users
  • Add orange peel.
  • Typically make mine short with 2 oz whiskey, 2 ds bitters, muddle orange peel with simple and bitters and then add ice and whiskey.
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It's that time again - we now have 36 variations of the Old Fashioned, and I'm going to thin them out (by hiding them) based on how many people have the drink in their cocktail book - I feel it's better than either deleting them or merging them into this drink and making a note. Just as a heads up, I'm also going to do this to the Negroni and the Martini - any new variations of these three drinks will need to come from a great bar or be so compelling it deserves to be seen by everyone.  Thanks, Zachary

J.S-g. commented on 2/18/2017:

Made an altered version using 2 oz rye and a 1/2 oz of orange oleo saccharum and two dashes of Angostura. Made me think of the orange-forward on-tap Old Fashioned at the Union Kitchen (Copenhagen) I had a few years ago. Really nice and simple. 

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