Solera

2 oz Dark rum (Santa Teresa 1796)
1 oz Amontillado Sherry, Lustau Dry Amontillado (Palo Cortado Peninsula)
3⁄4 oz Falernum, Velvet Falernum
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Lustau Palo Cortado Peninsula is describe as between Amontillado and Oloroso.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Dominic Venegas, Gitane, San Francisco, CA
Source reference

http://imbibe.com/article/i-like-big-butts (really); Left Coast Libations, Ted Munat

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Dan commented on 10/15/2011:

Improved attribution, provided instructions, added detail to recipe.

lesliec commented on 4/01/2019:

Corrected spelling of 'Palo' in Notes.

Zachary Pearson commented on 4/01/2019:

To put on the wine geek hat for a second (ahem) Amontillado and Oloroso are the results of two very different styles of aging Sherry. While they're both palomino grapes, Amontillado is aged under flor and Oloroso is not, which is why Olorosos are much darker - they're not protected from oxidation by the yeast layer. Thanks,  Zachary

noksagt commented on 4/04/2019:

Correct regarding the veil. Fino/Manzanilla is even lighter than Amontillado, as it maintains the flor longer.

And Palo Cortado is accurately described as between an Amintillado and Olorosso, because, though aged under flor initially, it loses it sooner so has been aged oxidatively for some time between the two.

Two Indies

2 oz Overproof rum
3⁄4 oz Lemon juice
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Orange liqueur, Grand Marnier
1 ds Bitters, Angostura
Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Singapore Sling (Simple)

2 oz Gin
1⁄2 oz Bénédictine
1⁄2 oz Cherry Liqueur
1⁄2 oz Lemon juice
1 oz Soda water (fill with)
Instructions

In highball

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Adicione 1/2 de suco de abacaxi e 1/4 de benedictine
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yarm commented on 6/29/2022:

In equal parts as a lime and not a lemon drink, it's known as the Raffles Hotel Sling. During Jared Brown's seminar at Tales of the Cocktail, he attributed the earliest written record of that at Singapore Cricket Club in 1913 which was 5 years after gin arrived in Singapore in 1908. Seminar notes: https://cocktailvirgin.blogspot.com/2018/05/singapore-sling.html

Pegu Club

1 1⁄2 oz Gin
3⁄4 oz Orange Curaçao
3⁄4 oz Lime juice (or 1/2 for a sweeter drink)
1 ds Bitters, Angostura
1 ds Orange bitters, Regans' orange bitters (or Angostura Orange)
Instructions

Shake, strain, up, cocktail glass

Yields Drink
Year
1927
Authenticity
Unknown
Creator
Pegu Club, Rangoon (Yangon), Burma
Source reference

http://www.esquire.com/drinks/pegu-club-drink-recipe

Curator rating
4 stars
Average rating
3.5 stars
(38 ratings)
From other users
  • Used even less lime -- 3/8 oz — ★★★★
  • Made w 1/2 oz lime & seemed a bit unbalanced, but still not overly sweet...would've been 2 stars but added 1/4 oz Benedictine and 1/4 oz Cointreau (per drink), then one more dash bitters; these mods brought it up to a 3. — ★★★
  • Not much flavor
  • After reviewing and experimenting with various recipes, I reduced the lime juice to 1/2 oz. (as suggested here) and boosted the curacao (I used Giffard Curaçao Triple Sec) to 1 oz. The result was just right for my taste.
  • Excellent and balanced. A classic for a reason.
  • 2 oz Tanqueray, 3/4 oz lime, 1/2 oz PF dry curaçao, 1/4 oz 2:1 simple, 1 dash Angostura, 1 dash orange bitters.
  • Year Round Gin use Old Tom gin
  • Followed the recipe in the comments with navy strength Plymouth (and, accidentally, 1/2oz lime). Well balanced, each ingredient present.
  • Try with grapefruit liqueur
  • My standard recipe: 1.5 oz gin, 3/4 oz triple sec, 0.5 oz lime, 2 ds angostura
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Dan commented on 10/10/2010:

Edited to add references, history, and an alternative ratio.

bartenderkyle commented on 8/25/2013:

Just made this as 1.75 oz Beefeater, .5 oz Lime Juice, .25 Creole Shrubb, 25 oz Falernum and 1 dash Ango. Much improved if I do say so myself.

Wasabijazz commented on 1/23/2019:

Wonderful recipe in Drink Magazine calls for 2 oz high proof london dry (I like martin miller westbourne strength), 2/3 oz. orange curaçao, 1/3 oz. lime, and liberal 1-2 dashes each aromatic and orange bitters. Color is a beautiful ruby grapefruit color. Delicious and elegant. 

Planters Punch (Simple)

3 oz Jamaican rum
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
3⁄4 oz Grenadine
Instructions

Highball with cracked ice

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • simple but good. I added a dash of ango bitters.
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Oaxaca Old Fashioned

1 1⁄2 oz Reposado Tequila, El Tesoro Reposado
1⁄2 oz Mezcal, Del Maguey San Luis del Rio
1 t Agave syrup
2 ds Bitters, Angostura (some versions call for Bittermens Mole)
1 twst Orange peel (flamed)
Instructions

Stir, strain, rocks, rocks glass, flame orange peel & drop into drink.

History

It's been reported that Death & Co calls for the Mole bitters and that the NY Times article calls for Angostura due to the at-the-time availability of the Bittermens product.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, New York, NY
Source reference

http://www.nytimes.com/2009/12/30/dining/302crex.html http://www.cocktailchronicles.com/2008/02/11/variations-on-a-theme/

Curator rating
4 stars
Average rating
4.5 stars
(48 ratings)
From other users
  • 4.5
  • Too strong for me but the smokiness is pleasant
  • Delicious!
  • 4.5
  • I used maple syrup instead of agave I used 1 oz mescal and 1 oz anjejo
  • Rated 4.5 by 17 people
  • Actually, 3.5 stars. Probably does need agave syrup instead of simple syrup. Even tempted to put an orange slice in it.
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Dan commented on 9/01/2013:

Moderated slightly. Thanks to a note from user alphanumeric, the choice of bitters was changed to prefer Bittermens Mole over Angostura.

dannyfresh commented on 6/06/2014:

try it with a grapefruit twist and two dashes of bitters. also try el tesoro reposado and los amantes mezcal

Zachary Pearson commented on 10/25/2014:

Updated this as per the recipe in the Death and Co. book, pg. 273.

Thanks,

Zachary

bza commented on 11/02/2014:

So they list it without mole bitters? I don't have the book...

Nallix commented on 11/22/2017:

I really enjoy this drink and found a small pinch of kosher salt when shaking really makes the flavors shine.

getup8 commented on 6/19/2020:

You definitely have to be a fan of mezcal and boozy drinks, but if you are, this drink is simple and sublime. The official recipe does indeed say Angostura but I'm sure Bittermens Mole would be great as well.  The flamed orange twist probably isn't necessary but it does make for a fun gimmick and adds a bit more smokiness.

Loop Tonic

2 oz Blanco tequila
1 oz Dry vermouth
3⁄4 oz Lime juice
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Simple syrup
1 ds Celery bitters
1 Celery stalk (as garnish)
Instructions

Shake, strain, rocks, highball glass, garnish

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Phil Ward, Mayahuel, New York, NY
Source reference

https://www.timeout.com/newyork/bars/philip-wards-loop-tonic

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Slice celery stalk into quarters, just sturdy enough to remain a stir-stick
  • Tasty sipper
  • Lemon juice should be lime juice — ★★★★★
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Zachary Pearson commented on 3/05/2012:

Curated slightly - changed lemon juice to lime juice to bring the drink in line with the citation.

La Bomba Daiquiri

2 oz Light rum
1⁄2 oz Simple syrup
3⁄4 oz Lime juice
1 t Pomegranate molasses
5 Raspberry
Instructions

Muddle raspberries, add ices & ingredients, shake, strain, straight up, coupe. Sub raspberry syrup for simple if fresh raspberries aren't available.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquin Simo in Food & Wine
Source reference

http://www.foodandwine.com/recipes/la-bomba-daiquiri-cocktails-2009

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Great variation on a daiquiri, the pom is really potent
  • Pretty sour/tart, would consider more simple, or less pomegranate molasses, next time.
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JesseB commented on 11/03/2013:

The recipe, as originally posted on Food & Wine, calls for 3/4 oz lime juice.

Zachary Pearson commented on 11/04/2013:

Curated this as per the link: changed lime juice to 3/4 oz from 1/4, removed reference to raspberry syrup, improved attribution and year. Thanks, JesseB.

Last Word (lighter)

1 oz Gin
1⁄2 oz Maraschino Liqueur
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
Instructions

Shake, strain, cocktail glass, straight up

Notes

The standard version uses equal amounts of all ingredients. This version uses more gin to create a version lighter in flavor.

History

1/2 oz of each ingredient.

Yields Drink
Year
1920
Authenticity
Unknown
Creator
Frank Fogarty, Detroit Athletic Club, Detroit
Source reference

http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=94

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Pangolindo commented on 8/13/2018:

Tried with 2 oz White grappa 100abv,  3/4 for other ingredients (Yellow Chartreuse).

Supposed to be birds is the Word #2 without chocolate bitters and was very chocolaty and delicious. Will do again !

AmyJ commented on 11/16/2024:

Really enjoy this version. Especially with my favourite gin (a black gin with mushrooms, Antidote Gin from Port Alberni BC- too bad for any US folks haha)

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