Comte de Sureau (Morgenthaller)

1 1⁄2 oz Cachaça, Boca Loca
3⁄4 oz Aperol
1⁄2 oz Elderflower liqueur, St. Germain
1 twst Lemon peel (large, expressed, as garnish)
Instructions

Stir, strain, straight up, coupe, express and drop

YieldsDrink
Year
2009
Authenticity
Altered recipe
Creator
Jeffrey Morgenthaller, inspired by Gonçalo de Souza Monteiro
Source reference

http://www.jeffreymorgenthaler.com/category/my-cocktail-recipes/

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • Cachaça- bitter, sweet
  • Sounds sweet. May need lemon?
Similar cocktails
  • The Surplus — Pisco, Aperol, Elderflower liqueur, Ancho Reyes chile liqueur, Salt
  • Amended Return — Cachaça, Suze, Falernum, Bitters, Pomegranate juice, Orange flower water
  • Dank Back — Blanco tequila, Aperol, Falernum
  • Fallen Angel — Blanco tequila, Campari, Elderflower liqueur, Bitters, Grapefruit juice, Agave syrup
  • Mission Trip — Blanco tequila, Elderflower liqueur, Aperol, Lime juice, Cherry preserves

Tremendous flavor but very sweet. Works better with dilution on the rocks. Even better topped with seltzer.

Arsenic and Old Lace

1 1⁄2 oz Gin
1⁄2 oz Pastis (or less)
1⁄2 oz Crème de Violette
1⁄4 oz Dry vermouth
Instructions

Lemon twist, Stir, Straight Up, Cocktail

Notes

Comments were that less pastis might be needed to avoid overpowering the violette. Also, this predates the R&W Violette -- it looks like a lot to me.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Medicinal
  • All I taste is Absinthe. I think this drink could be good, but it would take a lot of experimenting with different brands of absinthe or pastis, and I don't have that kind of money.
  • If you need a purple drink this is a decent option at the modern ratios mentioned in the comments.
Similar cocktails
  • Blue Drop — Genever, Aromatized wine, Crème Yvette, Absinthe, Lemon peel
  • The Ice Pick — Genever, Crème de Violette, Maraschino Liqueur, Orange bitters, Lemon peel
  • Improved Holland Gin Cocktail — Genever, Bitters, Maraschino Liqueur, Absinthe, Rich simple syrup 2:1, Lemon peel
  • Summertime Sazness — Old Tom Gin, Peychaud's Bitters, Grapefruit bitters, Herbal liqueur, Demerara syrup, Lemon peel
  • Mr Manhattan (Savoy) — Genever, Orange juice, Sugar, Mint, Lemon juice

The ratios used in the Bartenders Choice App are more in tune with the modern drinkers taste. 2 gin, 3/4 dry Vermouth, 1/4 Violette/Yvette and an Absinthe rinse. 

Corpse Reviver #1

1 1⁄2 oz Brandy
3⁄4 oz Apple brandy
3⁄4 oz Sweet vermouth
Instructions

Stir, Strain into cocktail glass.

Notes

The original recipe is in parts, so 1/2 brandy, 1/4 Italian (=sweet) vermouth, 1/4 apple brandy or Calvados.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book
Source reference

Savoy Cocktail Book, pg. 51

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Lovely amber color. Boozy. — ★★★
Similar cocktails

Moderated this to reflect the Savoy Cocktail Book, replacing applejack (which is GNS + apple brandy) with the correct ingredient, apple brandy or Calvados.

Thanks,

Zachary

Dan commented on 9/21/2014:

And I reduced the overall size from 4 oz to 3 oz, which is probably still big for Savoy, but about average today.

yarm commented on 1/22/2021:

I've always felt that this drink cries out for bitters or anything to give it some depth. Luckily, when I was served this at a bar as a bartender's choice, it was served with great enthusiasm which gave it some dimension to add to the flabby build.

Vancouver

1 1⁄2 oz Gin
3⁄4 oz Sweet vermouth
1⁄4 oz Bénédictine
2 ds Orange bitters
Instructions

Stir, Straight Up, Cocktail

YieldsDrink
Year
1977
Authenticity
Unknown
Creator
Stan Jones origin unknown, source: Stan Jones Complete Bar Guide
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Made with Punt e Mes. It's a lot like a Martinez. A small drink but strong. The experience is solid but nothing super special.
  • Measured the Benedictine wrong, need to try with suggested ratio Also try with Punt E Mes
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  • Sage Widow — Gin, Pear eau de vie, Bénédictine, Bitters, Orange bitters, Tea syrup
  • Ukrainian Negroni — Gin, Sweet vermouth, Campari, Herbal liqueur, Orange
  • The San Martin — Gin, Sweet vermouth, Herbal liqueur, Lemon peel
  • Bijou (dry) — Gin, Sweet vermouth, Herbal liqueur, Orange bitters, Maraschino cherry
  • Harry's Cocktail — Gin, Sweet vermouth, Absinthe, Mint

Quite like this. I used Beefeater and Martini bianco. I wonder if Tanqueray would punch a bit harder against the Benedictine.

Nola commented on 9/26/2013:

Suggested- Martin Miller of Plymouth Gin- 2 oz

Rendezvous Revisited

1 1⁄2 oz Gin
3⁄4 oz Campari
1⁄2 oz Kirschwasser
1⁄4 oz Lemon juice (optional)
1 twst Lemon peel (as garnish)
Instructions

Shake (or stir), strain, straight up, cocktail glass

History

Original is the same, but without lemon.

YieldsDrink
Year
2010
Authenticity
Altered recipe
Creator
Revision by Dan Chadwick.
Source reference

http://www.kaiserpenguin.com/mxmo-17-a-rendezvous-with-dr-bamboo/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Even with the lemon juice I found this medicinal and unpleasant. Maybe my kirschwasser sucks.
  • Didn't like original much -- kirch too strong, ethanol too strong (made with Tanqueray). Revised is much, much better. Good drink. — ★★★★
Similar cocktails

I think this is great. Made stirred with maybe a half dozen drops of lemon juice.

Need to clarify which cherry brandy should actually be used. This recipe says kirschwasser, linked article shows a darker drink that might have used Heering. With a good kirschwasser, this was terrible and had a strong ethanol flavor like another commenter noted.

I agree - there's no way that color is Campari red. Dan, do you remember if it was Heering? Thanks, Zachary

Gin-Gin Mule

1 3⁄4 oz Gin, Tanqueray
1 oz Simple syrup
3⁄4 oz Lime juice
8 lf Mint
1 oz Ginger beer (homemade)
1 spg Mint (as garnish)
1 Lime (wheel, as garnish)
2 sli Ginger (candied, as garnish)
Instructions

Muddle lime juice, simple & mint. Add gin. Shake. Pour into iced highball, top with ginger beer, garnish with the ginger on a pick and the mint sprig through a lime wheel.

YieldsDrink
Year
2001
Authenticity
Authentic recipe
Creator
Audrey Saunders, Beacon, then Pegu Club
Source reference

http://www.jamesbeard.org/recipes/gin-gin-mule

Curator rating
4 stars
Average rating
4.5 stars
(29 ratings)
From other users
  • Use 1/2 oz simple syrup and 2 oz ginger beer
  • Rated as a 5 by nine people
  • high ratings from 8 peeps
  • 1 3/4 ounce gin, 1/2 ounce lime juice, 1/2 ounce simple syrup, 1 bar spoon dried peppermint, shake, double strain onto ice, top with ginger beer. — ★★★★★
Similar cocktails
  • La Mula — Gin, Campari, Lemon juice, Ginger beer, Guava syrup, Thyme
  • Lowcountry — Old Tom Gin, Fernet Branca, Lime juice, Ginger beer, Simple syrup
  • St. Louis Southside — Gin, Ginger liqueur, Absinthe, Tonic water, Lemon juice, Simple syrup, Mint
  • Gin Fizz Tropical — Gin, Lime juice, Soda water, Orgeat, Pineapple syrup, Egg white, Mint
  • Mid-Morning Fizz — Gin, Herbal liqueur, Lemon juice, Club soda, Simple syrup, Egg white, Orange flower water

Curated this: These 6/6/10 drinks were the first round of things added to KC, and included some classics. I'm going to merge the other versions of the Gin-Gin Mule into this one. Thanks,  Zachary

Cin-Cyn

1 oz Gin
1 oz Cynar
1 oz Sweet vermouth
1 ds Peychaud's Bitters (or Angostura or orange)
1 wdg Orange (squeezed)
1 wdg Orange (as garnish)
Instructions

Stir and strain, or build. Squeeze one wedge and garnish with the other

YieldsDrink
Year
2007
Authenticity
Unknown
Creator
Washington Post
Source reference

http://projects.washingtonpost.com/recipes/2007/04/04/cyn-cin/

Curator rating
Not yet rated
Average rating
4 stars
(36 ratings)
From other users
  • Bitter and delicious. Great cynar drink. Not overpowering, but there. Surprisingly smooth. Maybe try juice from a half an orange?
  • Bitter but delicious; if you like negronis and cynar this will hit the spot. Don't forget to squeeze a little orange juice in; the orange and gin really play well together
  • pretty good. I have everything needed for it. made it without a fresh orange (just juice and no garnish). Still good.
  • A Cynar negroni. The Peychauds improve it.
  • 1/4/17: Made equal parts, with Carpano Antica. Really, really tasty. Slightly more sweet and less bitter version of a Negroni. 1/14/17: Made with Alessia vermouth. Also tasty.
  • Year Round Gin
  • Pleasantly bitter with Punt e Mes. A couple of drops of saline work well.
  • Excellent! Definitely do the squeezed orange and the Peychaud's makes a fine difference!
  • Yes, Punt e Mes goes so nicely with Cynar. I use an orange twist and have not tried adding bitters yet. On the rocks is lovely.
  • Delicious with Punt e Mes. Upgraded to 5 stars. Very good. Similar to a Negroni, maybe a bit sweeter and slightly less bitter. Good on the rocks. — ★★★★★
Similar cocktails
jkim07 commented on 4/18/2015:

Lovely- twice the gin, a bit more Cynar &, as noted, Punt e Mes, balances the sweetness- playing w/ Plymouth

Made it with 1.5 Gin (Botanist)
1 Carpano Antica
1 Cynar
3 dashes Peychaud's
Expressed lemon peel garnish
BFC

Feels more balanced to my palate than the 1:1:1 version, which can be a touch cloying.

Next time I'd like to try a few drops of saline.

Diamondback (Green)

1 1⁄2 oz Rye
3⁄4 oz Apple brandy, Lairds
3⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Stir, stain, straight up, cocktail glass, no garnish.

History

The original recipe uses Yellow Chartreuse. The version with Green Chartreuse was created by Murray Stenson in about 2005.

YieldsDrink
Year
1950
Authenticity
Altered recipe
Creator
Lord Baltimore Hotel, Baltimore MD. Revised by Murray Stenson, Zig Zag Café, Seattle, WA
Source reference

http://looka.gumbopages.com/2005/07/22/the-diamondback-cocktail/ Bottom’s Up, by Ted Saucier

Curator rating
Not yet rated
Average rating
3.5 stars
(20 ratings)
From other users
  • Deceptively simple. Boozy and delicious.
  • Used applejack
  • Improved with a lemon peel garnish.
  • With Rittenhouse BiB and Laird's 100, this is serious ABV. Tasty!
  • can use green or yellow
Similar cocktails
Dan commented on 4/27/2011:

I merged two identical recipes for this cocktail. This is the Green Chartreuse version. The original with yellow is not made as often anymore. If the original is made, consider reducing the yellow chartreuse to 1/2 oz to avoid being overly sweet.

Dan commented on 5/24/2011:

I merged the Green Rose posted by Kenny into this recipe. The only difference is that Kenny's Green Rose calls for 1/2 oz of Green Chartreuse, rather than 3/4 oz. If this difference is meaningful to you, you might note it in the comments section of your Cocktail Book entry. It's my hope that keeping the recipes in Kindred Cocktail distinct helps you find good recipes that are interesting to you.

Boozy. Complex aromatics. Feel like it's lacking a pinch of sweetness but heavy drinkers would probably prefer it as is.

Moral Suasion

2 oz Applejack
1⁄4 oz Peach liqueur
1⁄2 oz Bénédictine
1⁄4 oz Curaçao
1⁄2 oz Lemon juice
1 sli Lemon
1 sli Orange
1 Strawberry
Instructions

Shake, strain, white wine glass, crushed ice, garnish with Lemon slice, Orange Slice, Strawberry in drink.

History

Originally would have been made with real dry peach brandy. 1 Wineglass Peach Brandy
a little Curacao
1 T Benedictine
1 t Sugar
Squeeze of Lemon juice

YieldsDrink
Year
1867
Authenticity
Unknown
Creator
Everett House Bar, NYC Prof. Mapes and Mr. E. F. Barry
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • I added 3 dashes Regan's Orange Bitters, 1 dash Fee WBA bitters, and I used Creole Shrubb. — ★★★
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  • Autumn's Dawn — Applejack, Ginger liqueur, Lemon juice, Grade B maple syrup, Orange peel
  • Other Night, The — Reposado Tequila, Apricot liqueur, Bénédictine, Lime
  • La Virgen — Reposado Tequila, Lime juice, Grenadine, Plum, Rose water

Cynar Pastis Champagne Cocktail

1 1⁄2 oz Cynar
3⁄4 oz Pastis
2 oz Champagne
Instructions

Stir liqueurs with ice, pour into flute and add a like volume of wine.
, Stir, Straight Up, Flute

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Chowhound tmso
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Pastis is overwhelming. Glad I used cheap champaign. I might try again with much less (barspoon?) of pastis. (I used Herbsaint)
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