Jamaica Rum Daiquiri

1 oz Jamaican rum
1 oz Lime juice
3⁄4 oz Simple syrup
Instructions

On the rocks

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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East End Cooler

1 oz Gin, Plymouth (or Hendricks)
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1⁄2 Strawberry (muddled)
1⁄2 Strawberry (as garnish)
1 spg Mint (as garnish)
Instructions

Shake, strain, rocks, highball, garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Source reference

http://www.stgermain.fr/edible-institute-cocktails.php?r=EastEndCooler

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Good. Could be less sweet.
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French Pearl

2 oz Gin, Plymouth
1⁄2 oz Lime juice
3⁄4 oz Simple syrup
1⁄4 oz Absinthe, Pernod
1 spg Mint (muddled)
Instructions

Muddle, shake, double strain, straight up, chilled cocktail glass, garnish

Notes

If made with Pernod Pastis, increase lime juice to 3/4 oz.

History

Originally made with Pernod Pastis, then updated to use Pernod Absinthe.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Audrey Saunders and Kenta Goto, Pegu Club, New York, NY
Source reference

http://www.nola.com/cocktails/index.ssf/2010/04/the_french_pearl.html, tweet from Audrey Saunders

Curator rating
Not yet rated
Average rating
4.5 stars
(30 ratings)
From other users
  • Had this at Attaboy during my first visit there
  • Yum
  • not bad
  • Made with navy strength gin and St. George absinthe. Even poured a little narrow, the latter predominated, but once my palate adjusted to the licorice this was nice. — ★★★★
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Dan commented on 6/22/2011:

Provided attribution, more detailed instructions, and corrected Absinthe to be Pernod Absinthe

Dan commented on 6/24/2011:

Corrected lime juice to reflect Absinthe, added Pastis variation and history

Earl Grey MarTEAni

1 1⁄2 oz Gin (Earl Grey-infused)
1 oz Simple syrup
3⁄4 oz Lemon juice
1 Egg white
1 twst Lemon peel (as garnish)
Instructions

Shake hard 10 seconds, strain, straight up, cocktail glass half-rimmed with sugar, garnish

Notes

Infuse 750ml Tanqueray gin with 4 T (17 g) loose Earl Grey tea for 2 hours, fine sieve or filter, refrigerate.

History

This cocktail garnered attention when the New York officials cited Pegu Club for serving raw egg without notice, despite notice on the cocktail menu.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Audrey Saunders, Pegu Club, New York, NY
Source reference

http://nymag.com/nightlife/articles/04/cocktails/galleries/audrey/

Curator rating
5 stars
Average rating
5 stars
(13 ratings)
From other users
  • Outrageously good — ★★★★★
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Dan commented on 11/19/2010:

Added egg white, instructions for making infusion, references, and history.

Kent Wang commented on 2/21/2014:

I weighed 4 T at 17 g, using Earl Grey from Camellia's Tea Shop in London.

Curious that Saunders's original instructions don't involve dry shaking the egg white, but that's probably a good idea.

Desert Flower

2 oz Mezcal
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
Instructions

Shake, strain, up

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Use a less powerful/smokey mezcal. I used Del Maguey Vida and the St. Germaine was nearly lost.
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Elderflower Sour

2 oz Gin
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Celine Fizz

2 oz Gin, Plymouth
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 oz Egg white
2 oz Club soda (to top)
Instructions

Dry shake everything but the soda, shake, fine strain, top with soda.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Death and Co. pg 245

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Used recipe published in food and wine. 2 oz Plymouth, 0.5 st. Germain, 0.5 grapefruit juice, 0.25 simple, 0.25 lemon juice. Either 1-2 dashes of Regans orange bitters or 1 each of Regans and grapefruit. A summer regular.
  • Eggcellent. I'm sorry. But it was my first fizz I've made, and I never really believed there was actually any egg in one until i did it myself. This is on the next cocktail party menu for sure.
  • There seems to be other recipes for this out there. Some admit grapefruit juice and add simple syrup. Look for the PDT recipe
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philipsd6 commented on 2/17/2012:

I made this with fresh egg-white, Tanqueray No. 10, Freshly squeezed Grapefruit juice, St. Germaine, and a couple drops of Angostura bitters, (because I didn't have any orange bitters)

I found it a little too sour, with the lemon a bit too forward. Next time I make it, I'll try it with a bit less lemon, and hopefully I'll get some orange bitters.

AmyJ commented on 5/20/2013:

Nice. The St Germains is surprisingly forward. Used fresh juice for, so lemon was fine. Used grapefruit bitters.

coquina commented on 4/07/2020:

Light, delicate, and very easy sipping. Next time I plan to use a bit less lemon. 

Zachary Pearson commented on 3/21/2021:

Curated this heavily. Conformed to drink to the Death and Co spec. This was an early drink for KC, and had grapefruit juice and no club soda originally. Thanks,  Zachary

Daiquiri (Sweeter)

2 oz Light rum
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
Instructions

On the rocks

Notes

Optional: substitute pineapple-infused white rum, or darker simple syrup

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Diablerie

1 1⁄2 oz Light rum
1⁄2 oz Orange liqueur, Paula's Texas Orange
1⁄2 oz Cassis
1⁄2 oz Lime juice
Instructions

Shake, strain, straight up or on the rocks

History

A cocktail contest entry by Kent Wang. A riff on the El Diablo

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Kent Wang
Source reference

Cocktail database document sent to Dan by Kent

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
Similar cocktails
Dan commented on 9/27/2011:

Moderated to supply missing Cassis quantity and provide history. I referred back to a cocktail database document sent to me by Kent, which I bulk imported.

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