Ford Cocktail

1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass

Notes

Fred Yarm or Cocktail Virgin Slut recommends Ransom Old Tom and Noilly Prat vermouth. If made with sweet vermouth, it's a Vancouver.

YieldsDrink
Year
1895
Authenticity
Authentic recipe
Creator
Modern American Drinks, George J. Kappeler
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Doubled the gin
  • Need to fiddle with the bitters.
Similar cocktails
  • Tuxedo Cocktail — Old Tom Gin, Dry vermouth, Orange bitters, Maraschino Liqueur, Absinthe
  • Caprice — Gin, Dry vermouth, Bénédictine, Orange bitters, Orange peel
  • Martinez (Dry Variation) — Old Tom Gin, Dry vermouth, Maraschino Liqueur, Orange bitters
  • dRYe Martini — Gin, Bianco Vermouth, Orange bitters, Bitters, Orange peel
  • Creole Poet — Gin, Dry vermouth, Bénédictine, Amer Picon, Orange bitters, Lemon peel

Nice. Not spectacular. This would be a good drink to introduce an assertive Old Tom (Ransoms, f'rinstance) to someone who "doesn't like gin". For me, who emphatically does like gin, it seems to play against the strengths of the spirit.


spry commented on 12/24/2014:

I agree that the gin is lost in this recipe. I bumped up the gin to 1.75 oz and it was much better. 



Derby

1 oz Bourbon
1⁄2 oz Sweet vermouth
1⁄2 oz Curaçao
3⁄4 oz Lime juice
1 lf Mint (as garnish)
1 wdg Lime (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

This is Ted Haigh's preferred version. Another version omits the Curaçao and reduces the lime to 1/2 oz.

YieldsDrink
Year
1949
Authenticity
Authentic recipe
Source reference

Ted Haigh, Vintage Spirits and Forgotten Cocktails, p110

Curator rating
Not yet rated
Average rating
3.5 stars
(22 ratings)
From other users
  • I tripled the whiskey (I nearly always use 3 oz. of the main spirit in my cocktails), reduced lime juice to to 1/2 oz. and added a couple of tablespoons of simple syrup to offset the sourness. It was delightful.
  • reduce lime juice
  • Made this with a Solerno blood orange liqueur which really goes well with the brightness of the lime. Definitely .5 oz — ★★★★★
  • Made with 1/2oz. lime (which was plenty) and Punt e Mes. Not sure the bitterness really fit in--might be worth trying with Carpano Antica. — ★★★
  • Overly sour, didn't quite work for me.
  • 0.5 oz lime and Punt E Mes seems to be the way to go.
  • Used Punt e Mes. Reduce lime to 1/2 oz. — ★★★★
Similar cocktails
  • Cotillion — Bourbon, Trinidad rum, Curaçao, Lemon juice, Orange juice, Orange peel
  • Black Diamond — Bourbon, Averna, Lemon juice, Grapefruit juice, Simple syrup
  • Clemen-thyme Sour — Bourbon, Amaro Montenegro, Lemon juice, Citrus fruit, Egg white, Sugar, Thyme
  • Bolero Cocktail — Dark rum, Brandy, Lime juice, Orange juice, Simple syrup
  • Railcar #91 — Cognac, Lemon juice, Honey syrup, Orange Foam
Ethan commented on 11/19/2010:

This is one of my favorite drinks out of Ted Haigh's Vintage Spirits and Forgotten Cocktails. The Haigh recipe calls for an extra quarter ounce of lime juice and 1/2 ounce of curacao. I didn't have that good of a curacao on hand when I made it, but it still came out decent. Floating a mint leaf on top was key.


Dan commented on 11/19/2010:

There are several versions of this cocktail. I have updated it to reflect the preference of Ted Haigh, and added a source reference to his excellent book.

Just made this with Carpano Antica. Excellent.


I think this one comes out pretty good, but I would cut back a little on the lime juice, or add a dash or two of simple syrup.


Pendennis Cocktail

2 oz Gin
1 oz Apricot liqueur (or Peach liqueur)
3⁄4 oz Lime juice
Instructions

Shake, strain, straight up, cocktail glass

Notes

Makes for an excessively peachy version if made with Mathilde Peche.

History

The reference recipe in VS&FC calls for apricot brandy, by which I think he means apricot liqueur. If dry apricot brandy is intended, then the gin should be Old Tom for sweetness, and the lime may need to be reduced.

YieldsDrink
Year
1881
Authenticity
Authentic recipe
Creator
Pendennis Club, Louisville, KY
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • used 3/4 oz of Pendennis MIx, which is: 2 oz 1:1 simple syrup 1 oz Abricot de Roussillon, Giffard 2 tsp Creme de Peche, Giffard
  • As described, way too peachy with Mathilde Peche Liqueur. Might be better with Apricot Orchard. Sub half the apricot or peach liqueur for Campari for an interesting drink. — ★★★
Similar cocktails

Made this tonight, with Rothman & Winter apricot liqueur, 1/2 oz of lime juice and a double dose of cranberry bitters (because I'm out of Peychaud right now). Tasted balanced to me, not too sweet at all, and I think using the R&W and upping the lime juice helped. As the French say, Chacun à son gout (Each to his own gout, heh). Girlie drink? Nah!


Dan commented on 6/01/2011:

Rob, I fear that the recipe when you made this was tinkered by me. The original from Vintage Spirits and Forgotten Cocktails is 2 gin, 1 apricot or peach brandy, 2-3 dashes Peychaud's, and 3/4oz lime juice. The Campari addition was mine and I have no idea why the lime was halved.


Dan, frankly I'm glad you incorporated the Campari - as you know I have a bitter bell that loves to be rung, even better when it's bitter with fruits. It's a good thing that this is a gin cocktail, the botanicals with lime keep the drink in these specs from being cloying in any way. Next time I might add a touch more R&W!


Has there been a change? I'm not seeing the campari.


Since this originated in 1881 in the US, I'd be willing to bet that the gin called for would be Old Tom, which has some sweetness to it. I'd also bet that the "apricot brandy" is meant to be brandy rested on apricot (or peach) pits. Maybe equal parts fairly old Cognac and apricot eau de vie (Blume Marillen) would be an appropriate substitution.


Dan commented on 9/10/2011:

I had tweaked this cocktail with Campari, which I subsequently deleted since it isn't authentic. My tweak was to use Campari for half the fruit liqueur. Also see Zachary's note for what was probably originally intended.


This is my first time using apricot liqueur (I have the Rothman and Winter). This is a little reminiscent of jolly rancher for me; I hope I can find a more subtle application for this ingredient.


Dan commented on 9/11/2011:

You can try my ploy of sub'ing half Campari for the fruit liqueur, or you could try Zach's historic interpretation, although it might require some more purchases. ;)


I will try that and post back. I do like my Campari, but in small doses, so this may work nicely.


Lucien Gaudin Cocktail

1 oz Gin
1⁄2 oz Campari
1⁄2 oz Dry vermouth
1 twst Orange peel
Instructions

Stir, strain, straight up, cocktail glass, garnish

History

Named for the Olympic fencer in the '20's.

YieldsDrink
Year
1920
Authenticity
Unknown
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh

Curator rating
4 stars
Average rating
4 stars
(32 ratings)
From other users
  • Made with dry curacao. Better than a Negroni for me — ★★★★★
  • A sort of Negroni's Twist, with more sweetness
  • made with gin infused with grapefruit
  • Less intense, less syrupy than a Negroni.
  • Bracing and bitter aperitif
Similar cocktails

I've made this with a few different gins and a few different dry vermouths. I've also made it with Cocchi Americano, Lilet, and for tonight, Cap Corse Mattei Blanc Quinquina. It's always good. Most of these have had PF Dry Curacao and Grand Classico


Palm Beach Special

2 1⁄2 oz Gin
1⁄2 oz Sweet vermouth
Instructions

Shake, Straight Up, Cocktail

YieldsDrink
Year
1940's
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Raised to 1 oz of Grapefruit Juice. Use Tanquary. Bombay is too floral
Similar cocktails

Communist

Instructions

Shake, strain, straight up, cocktail glass.

Notes

An higher proof gin helps cut through the large amount of juice.

YieldsDrink
Year
1933
Authenticity
Authentic recipe
Creator
Cocktail Parade (pamphlet)
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh, p. 92

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Not for me. As you might expect, tastes basically like a glass a juice.
  • Good but lack of complexity — ★★★
  • Flavor's great, esp the almond finish. Might want to work on the color, a bit of a sick pink/red.
  • Enjoyable, easy-drinking cocktail. — ★★★★★
Similar cocktails
  • The Music Orange — Gin, Falernum, Bitters, Orange juice, Lemon juice, Egg white
  • Red Lion — Gin, Orange liqueur, Orange bitters, Orange juice, Lemon juice
  • Sour Pampered Mousse — Gin, Grapefruit liqueur, Falernum, Lime juice, Grapefruit peel
  • Dusty Tail — Gin, Pimm's No. 1 Cup, Bitters, Orange juice, Lemon juice, Simple syrup
  • Early Dismissal — Demerara Rum, Gin, Lime juice, Hibiscus syrup

NJ Sour

1 oz Fig (fresh)
1 1⁄8 oz Apple brandy, Lairds
2 t Averna
2⁄3 oz Lemon juice
1⁄2 oz Grenadine
1 sli Lemon (dried)
Instructions

Muddle fig, shake with other ingredients, double strain, rocks, double old fashioned glass, garnish

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Connaught Hotel, London, England
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
Similar cocktails
  • Aged to Perfection — Cognac, Fig, Orange juice, Honey syrup, Balsamic Vinegar
  • Yukon Cornelious — Apple liqueur, Blended Scotch, Bitters, Honey syrup, Lemon juice
  • Crystal Fall — Brandy, Demerara Rum, Palo Cortado Sherry, Bitters, Apple juice, Lemon juice, Ginger syrup, Demerara syrup, Apple
  • Jacked Up Rose — Apple brandy, Sorel liqueur, Campari, Bitters, Cider, Orgeat, Lime juice
  • Fall Classic (Gramercy Tavern) — Bourbon, Calvados, Bitters, Apple cider, Simple syrup, Lemon juice

Honeymoon Cocktail

2 oz Calvados (or Applejack)
1⁄2 oz Bénédictine
1⁄2 oz Curaçao
1⁄2 oz Lemon juice
1 twst Lemon peel (flamed, as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

YieldsDrink
Year
1917
Authenticity
Authentic recipe
Creator
Unknown. First appeared Recipes for Mixed Drinks, Hugo Ensslin
Source reference

Vintage Spirits & Forgotten Cocktails, Ted Haigh, p.164

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Very nice. Also good with whiskey subbed for 1/2 of the apple brandy. Would like to try subbing cognac for 1/2 of the apple brandy.
  • The Benedictine adds enough gravitas so that this works well, though it's not super exciting. Reminds me of apples that have been sprinkled with lemon juice to keep them from browning. — ★★★★★
  • used laird's bonded Apple brandy, quite good
Similar cocktails
  • Pan American Clipper — Calvados, Absinthe, Lime juice, Grenadine, Lime peel
  • Roanoke — Apple brandy, Amaretto, Cinnamon bitters, Lemon juice, Honey syrup
  • The Harvest — Calvados, Canadian whisky, Averna, Allspice Dram, Islay Scotch, Rosemary ginger syrup, Lemon juice
  • Democrat — Bourbon, Peach liqueur, Lemon juice, Honey syrup
  • Newton's Law (apple butter variation) — Bourbon, Lemon juice, Apple butter, Brown sugar, Water

Corey,

I flagged this for moderation with Dan - he'll clean it up. Can you post a link to the proper recipe? Thanks.


Dan commented on 7/01/2011:

I got this recipe from Ted Haigh's book. I'm guessing the curacao got lot when I imported it from one database to the other because of the c-cedilla.


Crimean Cup a la Marmora

6 oz Sugar
32 oz Orgeat
12 oz Cognac
50 oz Champagne (chilled)
Instructions

Take the peels from the lemons and muddle with the sugar for a minute or two until the sugar is moist. Add the juice from the lemons, add the soda water, and stir to dissolve. Add orgeat, and whisk hard "in order to whiten the composition". Add brandy, rum, and Maraschino. Strain into a punchbowl, and add Champagne, stirring in gently.

Notes

A couple of things. I'm assuming that "2 bottles of soda water" in the original recipe would be the same volume as "2 bottles of Champagne". With the volume of soda and Champagne being equal, this is about 180 ounces, which means 1 drink = 6 ounces.

YieldsDrink
Year
1862
Authenticity
Authentic recipe
Creator
"The Celebrated Soyer"
Source reference

"How to Mix Drinks or The Bon Vivant's Companion", Jerry Thomas pg 72

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
No similar cocktails found.

Curated, in a big way. Turned the drink from a single serving into a punch. It now follows the recipe in "How to Mix Drinks". I had to guess on the volume of the soda water, but it makes sense. It does make you wonder, though, as Champagne back in the day was typically much sweeter than we prefer it today, and it already has 32 ounces of orgeat, sugar, and Maraschino (!).


Dan commented on 1/16/2012:

Hmmm. Much less useful for everyday use when written as a 50 serving recipe. I've made this as an individual cocktail. The ratios are such that it doesn't scale back to a single cocktail. Now sure what's best here.


Dan commented on 1/19/2012:

To anyone wanting to make a single server, just change the yield to 1 drink, and click Change. The recipe will be scaled down to a single serving.


Golden Dawn

1 oz Calvados
1 oz Gin
1⁄2 oz Apricot liqueur
1⁄2 oz Orange juice
2 ds Grenadine
Instructions

Cherry + dribble of grenadine in glass, Shake, Straight Up, Cocktail

YieldsDrink
Year
1930
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Clean, a touch medicinal. Want it to look and taste a little better than it does.
Similar cocktails
  • Tommy Appleseed — Old Tom Gin, Apple brandy, Cherry Liqueur, Orange bitters, Islay Scotch, Demerara syrup
  • Angel Face — Gin, Calvados, Apricot liqueur
  • Aunt Emily — Calvados, Gin, Dry apricot brandy, Orange juice, Grenadine
  • Warday's Cocktail — Gin, Calvados, Sweet vermouth, Herbal liqueur
  • Spring Flinger — Gin, Calvados, Cognac, Triple sec, Mezcal, Cucumber, Lime peel