Whoa, Nellie!

1 1⁄4 oz Rye, Sazerac
3⁄4 oz Dark rum, Myers's Dark
3⁄4 oz Orange liqueur, Cointreau
1⁄2 oz Grapefruit juice
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Shake, double strain. Martini glass.

Yields Drink
Authenticity
Unknown
Creator
Cafe Adelaide and Swizzle Stick Bar, New Orleans
Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • I've made so many variations and substitutes on this and they all came out really good. Rye and funky rum create a solid base. Try subbing unsweetened cranberry for the grapefruit and a slightly less dark rum. Delish! — ★★★★★
  • I upped the rye to 1.75 oz. very good.
  • I used only a half oz of simple syrup, grand mariner instead of contreau and a bit extra grapefruit and a little less lemon. Pretty great!
  • with rum and grapefruit
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  • Rational Thought — Cognac, Curaçao, Pear eau de vie, Lemon juice, Cinnamon syrup
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Violet Hour

2 oz Bourbon
3⁄4 oz Sweet vermouth
1⁄4 oz Dry vermouth
1⁄10 oz Virgin Islands Rum, Cruzan Blackstrap (a bit over 1/2 tsp)
3 ds Bitters, Fee Brothers Old Fashion
Instructions

Build in a rocks glass, stir.

History

As transcribed by Jonathan Forester: http://www.slashfood.com/2008/09/01/cocktail-hour-the-violet-hour/

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Toby Maloney, Violet Hour
Source reference

http://www.cocktailnerd.com/2009/07/last-nights-dogbite-the-violet-hour/;

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Dan commented on 11/04/2011:

Curated to provide another instruction, detail on bitters, and another source reference.

Moto Guzzi

1 1⁄2 oz Overproof bourbon, Booker's
1 1⁄2 oz Sweet vermouth, Carpano Punt e Mes
Instructions

Stir, strain, chilled rocks glass

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
John Gertsen, No 9 Park, Boston, MA
Source reference

http://drinkboston.com/2007/11/27/the-moto-guzzi/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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MOJO1229 commented on 12/28/2016:

<b What a drink! Just two ingredients, but they mix well and make a satisfying drink. I polished off my bottle of Booker's with this recipe, but it was worth it. Some might like a sweeter vermouth other than Punt e Mes, which will be a matter of taste, just as some might like a different overproof bourbon.

Regardless, changing overproof bourbon brands and using a different sweet vermouth will probably still result in a cocktail that will satisfy most bourbon lovers. By the way, I added two drops of Fee's Whiskey Barrel-Aged Bitters, with a pleasant improvement. Others may prefer a different bitter; experimentation is the key. I rated the Moto Guzzi between 3.5-4.0.

Czechers in Paradise

1 1⁄2 oz Dark rum
1 1⁄2 oz Becherovka
3⁄4 oz Lime juice
1⁄2 oz Licor 43
Instructions

Shake, strain, rocks, lowball

Picture of Czechers in Paradise
©2010 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
5 stars
Average rating
4 stars
(22 ratings)
From other users
  • My kind of drink! I used Smith and Cross navy strength rum, so it was a bit strong - will try again with real dark rum like Meyers or Gosling
  • Tuaca sub winds up being too tart. Consider reducing lime juice to 0.5 oz, but may be too sweet.
  • Used Mount Gay black barrel and subbed Tuaca for Licor 43 - quite good, almost allspice-like flavor.
  • First sip was more bitter than expected. Then sourness comes to the fore; sweetness remains subdued. Nice array of spices in taste and aroma. — ★★★★★
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christina in tacoma commented on 10/14/2011:

Like this drink a lot, thank you! I used Gosling's Black Seal Rum, and look forward to trying others. Great use for Becherovka.

Egg Nog

2 Whole egg
2 oz Sugar
1⁄2 t Nutmeg
2 oz Brandy
2 oz Spiced Rum
6 oz Milk
4 oz Heavy cream
Instructions

Blend eggs in blender 1 min / medium. Slowly add sugar & blend 1 more minute. Add other ingredient. Blend. Chill. Serve in chilled flute. Garnish with fresh nutmet.

Notes

Could substitute other rum, perhaps with some Allspice Dram, Licor 43, or other flavorings.

History

3 oz sugar. A reader recommended reducing to 2 oz.

Yields Drinks
Year
2009
Authenticity
Unknown
Creator
Jeffrey Morganthaler
Source reference

http://www.jeffreymorgenthaler.com/2009/egg-nog/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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famico commented on 11/22/2011:

You could dry shake (use a cocktail shaker without the ice) for an easy alternative to the blender.

I found it a little liquidy. Next time I'll drop the milk to 4oz. (Admittedly, it could be the cream I used - not sure of the German equivalent to heavy cream.

Dan commented on 11/23/2011:

Is there anything you don't know about ingredients? Sheesh! I haven't tried this yet, but I don't care for egg nog that is too thick.

LUH5147 commented on 1/11/2013:

For the 'rum' I used 1.5 oz Lemon Hart 151, 0.5 oz Allspice Dram. For the 'brandy' I used 1.0 oz Cruzan 151, 1.0 oz Benedictine. I also switched and used 6oz/4oz heavy (40%) cream/milk. "No Open Flames within 25 Feet" signs are optional. :)

Boukman Daiquiri

1 1⁄2 oz Light rum
1⁄2 oz Cognac
3⁄4 oz Lime juice
3⁄4 oz Cinnamon syrup (see below)
1 wdg Lime (as garnish)
Instructions

Shake, strain, straight up, coupe, garnish.

Notes

Cinnamon Syrup is 1c sugar, 1c water, 4 broken cinnamon sticks, simmered for 8-10 minutes. Keeps 2 weeks refrigerated. Named after Boukman Dutty, Haitian revolutionary, 1791.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Alex Day, The Franklin Mortgage and Investment Company, Philadelphia
Source reference

http://www.imbibemagazine.com/Boukman-Daiquiri-Recipe http://en.wikipedia.org/wiki/Haiti#Revolution

Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • I made this with a "scant 3/4 oz. of cinnamon syrup", but I find that the tastiness of this drink depends on your choice of cinnamon syrup. If you choose to use Juliette Laroui's recipe for cinnamon syrup, it's delicious with the spec. However, a lot of West Coast cinnamon syrups, influenced primarily by Trick Dog and Trick Dog alumni, use a recipe that is much more cinnamon-forward...and building this with the Trick Dog cinnamon syrup will get you an unbalanced cinnamon bomb (for those curious why they have so much cinnamon flavor concentrated in their syrup, you need to only make their delicious signature cocktail, the Baby Turtle, to see their reasoning - it remains a bestseller to this day). I rated it a 4, but I think it's a 5 when done with a mild cinnamon syrup like Laroui's recipe. — ★★★★
  • Used LA Favorite and 1/2 oz cinnamon. Tasty
  • Very good daiquiri variation, but two sweet for my taste as written. Death & Co cocktail book calls for 1/2 cinnamon syrup, wich I 'll try next time — ★★★★
  • Made with 3/4 oz of Becherovka + 1/2 oz Velvet Falernum + 1/2 Licor 43 in lieu of cinnamon syrup. Too sweet. Try 1/2 + 1/4 + 1/4 next. Made for an interesting, complex drink, but probably not really like the original. — ★★★★
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Volstead (revised)

1 1⁄2 oz Rye
1⁄2 oz Swedish Punsch
3⁄4 oz Orange juice
1⁄2 oz Grenadine
1 ds Pastis, Herbsaint
Instructions

Shake over ice, strain into a chilled cocktail glass

History

.75 oz swedish punch
.75 oz rye
.5 oz orange juice
.5 oz grenadine
.25 oz pastis

Yields Drink
Authenticity
Unknown
Creator
This is Jamie Boudreau's version of a drink invented at Harry's New York Bar, Paris, in honor of Mr. Andrew J. Volstead.
Source reference

Original in Harry McElhone's "Barflies and Cocktails"

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Dan commented on 2/04/2011:

Minor edit: Herbsaint is a type of Pastis, rather than Anisette. Thanks for the contribution.

laerm commented on 3/05/2015:

Mmm, nice. A smidge more Punsch on my end and I'm happy.

Un Café Va Bene

2 oz Cynar
3⁄4 oz Cassis
1 oz Espresso
Instructions

Combine all ingredients, shake vigorously for 20 seconds and strain into a glass without ice.

Notes

It’s a perfect yet unusual concoction for a midday pick-me-up or after-dinner drink.

Picture of Un Café Va Bene
Yields Drink
Year
2010
Authenticity
Unknown
Creator
Matthew Biancaniello at Hotel Roosevelt in Los Angeles
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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mahastew commented on 5/01/2012:

This is the most satisfying espresso drink I've ever had, and that includes mochas (my daily staple). It tastes like I'm drinking espresso with cream, sugar, chocolate, and chicory. I'm getting tobacco, too. It's ridiculous! 5/5.

Pangolindo commented on 7/21/2019:

Very nice and original. Cynar and coffee are juste perfect. Will make again. 5 stars.

Brandy Crusta

2 oz Cognac
1 bsp Curaçao
1 ds Bitters, Boker's (or Angostura)
1⁄2 t Lemon juice (as garnish)
1⁄4 c Sugar (to rim glass, as garnish)
1⁄2 Lemon (peeled in one spiral, as garnish)
Instructions

Moisten rim of coupe with lemon juice. Rim glass with sugar. Add a small lump of ice to the glass, and insert peel, which should protrude over the top of the glass. Stir the cognac, curacao and bitters together, and strain into the prepared glass.

Notes

The Brandy Crusta is a precursor to the sidecar. The original poster had the cocktail as 2 oz cognac, 1/2 oz each Curacao and lemon juice, 1/4 oz simple, and 2 dashes of Boker's.

History

Jerry Thomas says the drink was invented by one "Santina, a celebrated Spanish caterer".

Brandy Crusta
©2012 Zachary Pearson
Yields Drink
Year
1862
Authenticity
Authentic recipe
Creator
Santina (Joe Santini? New Orleans)
Source reference

"How to Mix Drinks, or the Bon Vivant's Companion", and "Vintage Spirits and Forgotten Cocktails", Ted Haigh.

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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Zachary Pearson commented on 1/15/2012:

Cleaned this up to reflect the Ted Haigh version and to bring it in line with the Jerry Thomas recipe. The original drink was much more like a Cognac sour (with 3/4 oz sweet and 1/2 oz sour in addition to the Cognac).

Like the Mint Julep, the allure of the Crusta is the forcible insertion of your nose into the towering lemon peel. There is enough lemon from the moistened rim and the aroma of the peel to balance this, and the sugar helps moderate the woodyness and proof of the Cognac (the drink pictured is 1 oz Louis Royer Force 53 and 1 oz Germain Robin Viognier Single Barrel). 

Thanks,

Zachary

Toronto

2 oz Rye
1⁄2 oz Fernet Branca
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir and strain down into a double-old fashioned glass. Express the lemon oil and wipe the peel along the glass rim before you drop it in.

Notes

This has been served to me with half as much Fernet and 1/4 oz more Rye which was also tasty, but the recipe here has more character and depth.

History

This may be based on Robert Vermeire's Fernet Cocktail in "Cocktails, How to Mix Them" (1922) - evidently, it was "much appreciated by the Canadians of Toronto."

Yields Drink
Year
1948
Authenticity
Altered recipe
Creator
David Embury
Curator rating
Not yet rated
Average rating
4 stars
(41 ratings)
From other users
  • Went with 1/4 oz simple syrup and it was perfect. — ★★★★★
  • Good drink. Fernet and rye is pretty smooth.
  • I replace the simple syrup with 2 Tsp maple syrup. Can replace the rye with Canadian whiskey.
  • I prefer less simple ( 1/4 oz) more Fernet (3/4 oz) and an orange peel garnish.
  • Go lighter on the syrup (Death & Co. say one spoonful).
  • Made with 2 oz Rittenhouse, 1/2 oz Fernet, 1/4 ounce rich (2:1) simple, 2 dashes Angostura bitters, orange peel. Maybe sightly less simple and a lemon peel next time.
  • Demerara syrup
  • I used a orange peel as garnish instead and it was great, I need to try lemon.
  • Had it at drink. Fernet is an acquired taste that I haven't yet acquired.
  • I like mine with 2/3 oz Fernet and 1/3 oz simple served up with orange or lemon twist.
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Rob Marais commented on 3/12/2011:

Instead of Fernet Branca I would suggest Luxardo Fernet, which has a commendable peppery character without the soapy aftertaste Branca has. A Toronto made with such has a much more pleasant impact IMHO.

Rob commented on 10/23/2012:

DrinkBoston's recipe is
2.25 Rye
.5 Fernet Branca
.25 Gomme syrup
2 dashes Angostura

Stir; cocktail glass; no garnish.

AmyJ commented on 10/25/2013:

The version from the Pourhouse in Vancouver, which I love, is 1 1/2oz American Rye, 1/2oz fernet, 1/4oz simple and dash Angostura. Very bold and tasty

Malty Puppy commented on 6/22/2015:

Beautiful and elegant with Luxardo Fernet and Masterton's 10yo Rye. Lavish orange twist instead of lemon, and it works like a splash of Cointreau. A must-try for fernet-lovers.

bearz42 commented on 8/24/2018:

Classic cocktail. A good variation is 2-2.5 ounces of rye(Michters), 1/2oz fernet branca, 1/2 branca-menta, 1/4 simple syrup. Dash of angostura and garnish with a grapefruit peel.

 

The branca-menta sweetens things up so you can go with even less syrup and the grapefruit/branca-menta combo just go great in any cocktail.

JRHicks87 commented on 4/03/2021:

Suggested variants: Replace the Rye with Canadian whiskey;  replace the 1/2 oz simple syrup with 2 Tsp maple syrup. The maple syrup balances nicely with the Fernet. 

lesliec commented on 4/17/2023:

Reaching for the Fernet tonight I spotted my bottle of Zwack Unicum and thought 'why not?' A highly recommended experiment.

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