Batavia Arrack Flip

1 oz Batavia Arrack, Van Oosten
1 oz Cynar
3⁄4 oz Brown sugar coffee syrup
1 Whole egg
1 oz Cream
1 ds Orange bitters (hard dash)
3 dr Bitters, Fee Brothers Old Fashion
Instructions

Shake, strain, straight up, small glass, garnish.
Syrup: stir 1 tablespoon each espresso and water into 1/2 cup brown sugar. It will be a thick mixture. Let steep overnight. Keeps for one week refrigerated.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Hank, Violet Hour, Chicago, IL
Source reference

http://egullet.org/p1731783

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Tonight I started making this before realizing I was out of Arrack so I subbed 1.25oz of Wild Turkey 101. Still a great drink! The arrack funk is def ideal, but recipe seems versatile for trying w/ other high-proof brown spirits. A longterm fav for me. — ★★★★★
  • Dessert. Not really my style but if you are in the mood for liquid tiramisu with a bitter bite (thanks Cynar), this is the ticket.
  • Reported on eGullet to be "disturbingly good."
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No similar cocktails found.

Trident

1 oz Aquavit
1 oz Cynar
1 oz Dry sherry
2 ds Peach bitters, Fee Brothers Peach
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish.

History

Created for Fee Brother's peach bitters.

Yields Drink
Year
2000
Authenticity
Unknown
Creator
Robert Hess
Source reference

http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=162

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • What a cool flavor combo... comes together to create chocolate cherry note
  • 2 dashes of Orange bitters
  • Thin. Agree with "not terribly harmonious." Used Linie and Lustau Dry Oloroso w/Fee Bros. Peach Bitters.
  • negroni like - yum
  • Good, but not terribly harmonious. Used peach liqueur instead of bitters. Need to retry with proper ingredients
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  • Opera Comique — Aquavit, Sweet vermouth, Cynar, Herbal liqueur, Orange bitters, Orange peel
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andrelbhenrique commented on 11/01/2019:

2 dashes of Orange Bitters would help. Video description suggests it.

applejack commented on 11/02/2019:

The video above is an updated, more recent post.  The original recipe video (I ripped the videos from Small Screen Network before they shut down) uses Dry Sack Medium Sherry (a blend of Amontillado, Oloroso and Pedro Ximenez) and Fee Brother's Peach Bitters.  So it's quite a bit less dry than a version using just Amontillado and The Bitter Truth Peach Bitters (which are much more bitter than the Fee's).  The Trident is a drink I really gravitated to when it came out, maybe as much for the drink itself as it encouraged me to explore my own Negroni variants.  I personally like using Krogstad Aquavit (it's a cleaner, crisper flavor than the oloroso cask barrel aged Linie) and a 50/50 split of Amontillado and East India Sherry.

New Pal

1 oz Rye
1 oz Campari
1 oz Sweet vermouth
1 ds Peychaud's Bitters
2 ds Absinthe
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, straight up, cocktail glass, float garnish

History

Adaptation of Old Pal from the Savoy cocktail book.

Yields Drink
Year
2006
Authenticity
Authentic recipe
Creator
Art of the Bar
Source reference

http://www.cocktailia.com/cocktail-recipes/new-pal

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Boozy
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  • 1795 — Rye, Campari, Aperol, Sweet vermouth, Bitters
  • Novecento — Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Bitters, Peychaud's Bitters, Lemon juice, Lemon peel
  • Dragon's Mouth — Añejo rum, Bianco Vermouth, Orange liqueur, Bitters, Grapefruit peel
HallA commented on 11/25/2022:

I made a variant from here https://imbibemagazine.com/recipe/new-pal-cocktail/ with turned down campari and vermouth and switched the amounts of absinthe and Peychaud. Liked it with that spec and generally consistent with boulevardier preferences suspect that's the spec I'd favor.. With those proportions it's a four star drink, not sure with the 1:1:1.

The San Martin

2 oz Gin
1 oz Sweet vermouth
1 t Herbal liqueur, Yellow Chartreuse
1 twst Lemon peel (as garnish)
Instructions

Lemon twist, Straight Up, Cocktail

Yields Drink
Year
1930
Authenticity
Unknown
Creator
Savoy Cocktail Book. Also known as Sand-Martin.
Source reference

http://underhill-lounge.flannestad.com/2009/12/18/sand-martin-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Nice though didn't meet my high hopes. For me the juniper and chartreuse flavors didn't quite jibe.
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  • Freeside — Gin, Bianco Vermouth, Caramelized Ramp Bitters, Cucumber, Dill, Lemon peel
MOJO1229 commented on 3/27/2017:


"The San Martin" has an unusual taste--not unpleasant--just unusual, and its taste kind of caught me offguard. I love virtually all hard liquors, but my mainstay is gin, and I've had many drinks with a gin and sweet vermouth combination. But this one... I made the drink using Bombay Saphire gin, Vya sweet vermouth, and (of course) 1 tsp of yellow Chartruse. I think it's the yellow Chartruse that's got me bamboozled.

Perhaps a different sweet vermouth will do better (e.g., the ol' standbys, Dolin or Antica Formula). The Chartruse is nicely placed in this drink; barely perceptible, but there. Maybe 1/4 or 1/2 more gin may make for a more satisfying taste and drink. Puzzle this one out for me, please. I did rate the drink at 3.5, however.

SmilingJaguar commented on 10/18/2021:

Made this with Spring 44 Mountain Gin and Dolin Rouge. Very nice! Takes me to the mountains.

Morning Glory

1 1⁄2 oz Brandy
1 1⁄2 oz Whiskey
3 ds Gomme syrup
2 ds Curaçao
2 ds Bitters
1 ds Absinthe
1 Lemon zest (expressed)
2 oz Soda water
Instructions

Chill low-ball. Stir with ice, strain into empty low-ball. No ice. Top with soda.

History

Stir thoroughly with ice and remove the ice. Fill the glass with seltzer water or plain soda, and stir with a teaspoon having a little sugar in it.

Yields Drink
Year
1887
Authenticity
Authentic recipe
Creator
Jerry Thomas
Source reference

Savoy. http://savoystomp.com/2009/04/04/morning-glory-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • 1887 version: rye, cognac, boker's bitters, curacao
Similar cocktails
Craig E commented on 2/02/2018:

An alternative recipe is at Imbibe, as pointed out by user Blanco B. 

JDP

1 oz Gin (Like Bombay Sapphire)
3⁄4 oz Maraschino Liqueur
1 oz Lime juice
1⁄2 oz Apricot liqueur
2 ds Bitters, Angostura
Instructions

Shake, Rocks, Lowball

Notes

Easy drinking, with a bit of Maraschino funk in the background. Balanced after I upped the lime.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Drink
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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  • Sinclair — Gin, Dimmi, Maraschino Liqueur, Bitters, Lime juice, Ginger syrup
  • Red Nose — Gin, Maraschino Liqueur, R. Jelinek Fernet, Peychaud's Bitters, Lemon juice
acell310 commented on 5/02/2015:

Decrease maraschino to 1/2 oz, up apricot liqueur to 3/4 oz

Hoots Mon

1 1⁄2 oz Scotch
3⁄4 oz Aromatized wine, Cocchi Americano (or Lillet or Bonal Gentiane Quina)
3⁄4 oz Sweet vermouth (or Punt e Mes if using Lillet)
Instructions

Stir, stain, straight up, cocktail glass.

Notes

Use Punt e Mes with Lillet, or substitute Bonal Gentiane Quina or Cocchi American for the original Lillet. Carpano Antica works well for the sweet vermouth.

History

Originally calls for Lillet Kina, a version more bitter than today's Lillet.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book, Harry Craddock
Source reference

http://cocktailvirgin.blogspot.com/2013/01/hoots-mon.html

Curator rating
4 stars
Average rating
3.5 stars
(10 ratings)
From other users
  • Not so good.
  • Used Monkey Shoulder, Bonal, and Dolin sweet vermouth. Interesting but unexciting. Rate 3
  • My reference says 2 oz scotch, 1/2 oz sweet vermouth, 1/2 oz Lillet Blanc.
  • I used Balvenie Double Wood, Bonal, and Boissiere sweet vermount. Excellent drink. More of a Manhattan than a Scotch drink. — ★★★★★
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Old Sao Paolo

2 oz Cachaça
1⁄2 oz Elisir M. P. Roux (or Green Chartreuse)
1⁄2 Lime (muddled)
2 Kumquat (muddled)
1⁄2 t Simple syrup (if needed)
4 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 Orange peel (as garnish)
Instructions

Muddle kumquats (or other flavorful orange, skin on) and lime. Add other ingredients except simple syrup. Taste and add simple syrup as needed if kumquats are very sour. Double strain, rocks, lowball glass. Orange zest garnish.

Notes

Created for Mixology Monday, August 20, 2010 entitled simply Lime.

Old Sao Paolo
©2010 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • MonteClive — Cachaça, Pavan, Amaro Montenegro, Mint Bitters, Lime juice, Salt
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  • Hibiscus Gimlet — Blanco tequila, Hibiscus Liqueur, Lime juice, Agave syrup, Lime
  • Southern Border — Pisco, Blue Curaçao, Peychaud's Bitters, Lime juice, Egg white, Simple syrup
  • Siesta — Blanco tequila, Campari, Lime juice, Grapefruit juice, Simple syrup
Dan commented on 9/14/2010:

The 51st Mixology Monday's theme is lime. Lime? Really? Oh, where to start. Margartita, Daiquiri, Mojito? Gimlet? Caipirinha? Yeah, Caipirinha, that's it. My Old Sao Paolo blends the spicy, assertive flavor of cachaça with the sophisticated herbal flavors of Elisir M. P. Roux. What, you ask, is Elisir M. P. Roux?

Think Green Chartreuse, sort of, but not as secretive. The <a href="http://www.crillonimporters.com/&quot; target="_blank">importer's website</a> openly lists the 14 botanicals: Bitter Almond, Wild Angelica, Balm, Garden Balsam, Cinnamon, Coriander, Damiana, Fennel, Ginseng, Hyssop, Lemon, Marjoram, Nutmeg, and Star Anise.47% ABV. Interesting stuff.

The muddled kumquat (or, in a pinch, a Clementine or other flavorful orange) and lime bring the citrus notes. acid balance, and a bit of oomph from the peel. The Fee's Whiskey Barrel Aged bitters adds a touch of bitter spicy depth. The resulting concoction is sort of a Batida -- a flavored Caiprinha, but with more complexity than one normally expects from Brazil's most famous drink.

Grande Elixir

1 1⁄2 oz Cachaça, Leblon
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup
1 twst Lemon peel
Instructions

Shake, strain, straight up, cocktail glass, garnish

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Franklin Southie, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2010_02_01_archive.html

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Quite nice. Probably better with something better than Leblon.
  • Made with rum, meh, would be good to try with cachaca.
  • The sour/bitter of lemon zest comes through, sweetened by honey.
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boboTjones commented on 9/08/2012:

Sweet but balanced. Would be good for a warm summer evening.

Cuatro Naranjas

1 oz Añejo tequila
2⁄3 oz Aperol
1⁄3 oz Campari
1⁄3 oz Orange liqueur, Clément Créole Shrubb
2⁄3 oz Lime juice
1 ds Orange bitters, Angostura Orange
1 Orange peel (expressed)
1 Lime peel (expressed)
Instructions

Shake, strain, rocks, lowball, express peels.

Notes

Named for the 4 orange colored or flavored ingredients. Variation: add 2/3 oz orange juice for a Cinco Naranjas.

Cuatro Naranjas
©2010 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Felt like a summer drink
  • 4.5
  • Created for the Mexican foodies party at Cindy Oliver's house. — ★★★★★
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Dan commented on 12/13/2010:

Mixology Monday LIII, hosted by Chris Amirault on eGullet, poses a bit of a tough challenge: devise a craft cocktail that would appeal to someone without much exposure to craft cocktails.

I was asked to bring a cocktail to a Mexican-themed dinner party, one where I knew that some of the folks were, uh, not as adventurous as I. While I love a well-made Margarita, I played with the orange flavors to make something both innovative and delicious. The Cuatro Naranjas has strong, complex orange flavors from the Creole Shrubb, Aperol, and Angostura Orange bitters. The Campari deepens the flavors, adds a touch of bitterness, and when combined with Aperol create a grapefruit-like undertone. Looking at the ingredients, you might think that it is hopelessly challenging. No so. The lime balances the bitter.

Even the most "amariphobic" loved it.

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