Basil Gimlet

6 lf Basil (one as garnish)
2 oz Gin, Plymouth
1⁄2 oz Agave syrup
3⁄4 oz Lime juice
Instructions

Muddle basil with agave and lime. Add ice and gin. Shake, strain, serve up. Garnish with spanked basil leaf.

Notes

Recipe from Brick & Bottle in San Francisco uses 1 3/4 oz Plymouth Gin, and simple syrup instead of agave nectar.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(26 ratings)
From other users
  • Worked well with Tangueray Rangpur. If you use purple basil it makes it a beautiful lavender color. Delicious.
  • Really nice. Muddled lime wedges in place of lime juice (about the same amount of juice). Adds a nice depth of flavor.
  • Made with Hendricks. Be sure to double strain. Lovely pale green color. — ★★★★★
  • quite nice, will use less lime juice next time
Similar cocktails
Wasabijazz commented on 6/24/2018:

Wonderful recipe but would like to up the basil a little. Will try 7 leaves next time. — ☆☆☆☆

sgls commented on 7/27/2020:

Drinking the Devil's Acre (Cocktail No. 24, p. 227) specifies 1/2 oz cocktail syrup, 2 oz Junipero gin and 1 oz lime juice, with either a spring of basil or lemon wheel as garnish. Attributed to Greg Lindgren, Carl Christiansen and the Heart of the City Farmers' Market.

Juliet & Romeo

2 oz Gin, Beefeater
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
3 dr Rose water
3 dr Bitters, Angostura
3 sli Cucumber
3 spg Mint
1 pn Salt
Instructions

Muddle cucumber, salt. Slap the mint. Add rest of ingredients. Let sit for 30 seconds (time allowing). Shake. Strain. Garnish with 1 floating mint leaf and 1 drop rose water on top of leaf, and 3-5 more drops of angostura on the surface of the drink.

Yields Drink
Authenticity
Authentic recipe
Creator
Toby Maloney, The Violet Hour, Chicago
Source reference

http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/05/james-be…

Curator rating
Not yet rated
Average rating
4.5 stars
(32 ratings)
From other users
  • Labor intensive, but well worth making. A nice blend of cucumber, mint, rose water, and lime. Used 2.25 oz Beefeater. Might use Tanqueray 10 next time. Rate 5.0
  • Delicious! Even when you realize halfway through making the drink that you're out of rosewater (seriously, how do you go through a whole bottle of rosewater?) and you have to use orange flower water instead.
  • Very balanced. Gave more drops of ango on top, nice visual as it hits the drink. Delicious! — ★★★★★
  • Insanely refreshing, floral, and TASTY
  • Very nice. One person I served this too thought it was too salty. Smaller pinch?
  • Best cucumber martini ever.
  • an Eastside Cocktail + salt, rose water, bitters
  • Not bad, but the cucumber, rose and mint conflict each other. Any one of them could be dropped. — ★★★
Similar cocktails
Zachary Pearson commented on 1/28/2013:

Thanks for the citation. Updated source per zombijosue. Added brand of gin and corrected the amount of mint from 6 to 3 springs to conform to cited recipe.

Murasaki commented on 7/07/2020:

I don’t know if this should be a curation request (too many years spent lurking without making an account). But per Toby Maloney the pinch of salt should more specifically be 15-20 grains of kosher salt. This can also be made with Hendricks but at 2.5 oz. 

citation: https://forums.egullet.org/topic/104181-the-violet-hour/page/9/

For early cocktails from The Violet Hour, I would suggest checking LTHforum or egullet too. 

drinkingandthinking commented on 7/14/2022:

Not as exciting as I expected. Lime overpowers, rose and mint are lost and I went heavy on both.

Mademoiselle

2 oz Gin
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 Egg white
Instructions

Mime shake, add ice, shake, strain, serve up.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Surprisingly dry.
  • a White Lady with Elderflower liqueur
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White Lady

2 oz Gin
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1 Egg white (optional)
Instructions

Dry shake, add ice, shake, strain, straight up, cocktail glass.

History

Harry MacElhone invented this around 1919 at Ciro's in London, but it was a vastly different drink: Cointreau, brandy and Creme de Menthe. Somewhere before 1930, it changes - "Harry's ABC's of Mixing Cocktails" follows the original, but the Savoy Cocktail Book has it as 1/2 dry gin, 1/4 Cointreau and 1/4 lemon, where 1 part was 2 oz.

Yields Drink
Year
1929
Authenticity
Altered recipe
Creator
Harry MacElhone or Harry Craddock
Source reference

http://www.esquire.com/drinks/white-lady-drink-recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(21 ratings)
From other users
  • Carol would like w/out egg (plus simple syrup) 2 oz. gin (preferably Fords) ¾ oz. fresh lemon juice ½ oz. orange liqueur (preferably Cointreau) ¼ oz. simple syrup (1:1)
  • My ratios 2/.5/.5 Adjusted for my glasses: 3/.75/1 Orange really pops w/ dry curacao. Don't need a lot. Cointrue would keep it white. .
  • Sadder version of RGF — ★★★★
  • Needs like 1/4 ounce of simple syrup — ★★★★
  • I don't think the egg white is optional. Made as described and found it surprisingly astringent and dry, but pleasant. I'll plan to try to the Savoy recipe which looks likely to be sweeter.
  • I use a different ratio with much less Gin: 4/3/2 cl
  • Did 1.5/.75/.75, with aquafaba. Pretty good, but not more than the sum of its parts.
Similar cocktails
Zachary Pearson commented on 11/11/2016:

I cleaned up this drink, merging the DeGroff, Esquire, and Distinguished Spirits versions into one. This follows the Esquire version, though I've tagged the egg white as optional. Thanks,  Zachary

sgls commented on 5/09/2021:

For reference, De Groff has 1.5/1/0.75, which is his usual ratio for sours.

The Moonlight Cocktail

1 1⁄2 oz Gin
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Crème de Violette
1⁄2 oz Lime juice
Instructions

Shake, strain, serve up. Cocktail.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • A worse version of an Aviator. If you really like lime you might like it better.
  • Untried
  • A lovely blue color...light and tasty for spring or summer.
  • Can't taste the gin. I don't like the Blue Moon much either. Prefer a Pegu or Aviation.
Similar cocktails
  • Honey-Lavender Gimlet — Gin, Lime juice, Lavender syrup, Honey syrup
  • Parisian Postcard — Gin, Pamplemousse Rose, Peychaud's Bitters, Lemon juice, Rose Petal Jam
  • Lady in Blue — Gin, Crème de Violette, Blue Curaçao, Lemon juice, Simple syrup, Orange flower water
  • The 40th Lady — Gin, Triple sec, Jamaican #1 bitters, Lemon juice, Simple syrup, Egg white
  • Confused Limey — Gin, Apricot liqueur, Triple sec, Grapefruit bitters, Lime juice
jensck commented on 8/25/2016:

Good, but it needed a little more gin and some orange bitters to really bring it together.

joegatorsr commented on 7/04/2022:

Used Empress 1908 gin & dry curacao for a color explosion!

Sur del Sol

1 oz Pisco
1 oz Blanco tequila
1 oz Aperol
3⁄4 oz Lemon juice
1 t Agave syrup (cut 50:50 with water, or use simple syrup)
1 pn Salt (small)
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 ds Grapefruit bitters (or Amargo bitters)
2 sli Cucumber (to muddle and for garnish)
Instructions

Muddle 1/2" slice cucumber with pisco and tequila. Fine strain, top with soda (optional) and garnish with cucumber slice.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Chowhound's DavisSqPro
Source reference

http://chowhound.chow.com/topics/719004

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Deeelightful! Winner! — ★★★★★
  • Felt muddled. And not just the cucumber. The cuke didn't feel well complemented by the Aperol.
  • Delicious. Steve Correia liked it. Alice and Stefan liked it. — ★★★★★
Similar cocktails
  • MonteClive — Cachaça, Pavan, Amaro Montenegro, Mint Bitters, Lime juice, Salt
  • Oddfellows Local 151 — Demerara Rum, Bigallet China-China, Jamaican rum, Pimento bitters, Lime juice, Honey syrup
  • Torres del Paine — Pisco, Gran Classico, Cynar, Lemon juice, Lemon peel, Orange peel
  • Anchor Scar — Blanco tequila, Amaro Meletti, Grapefruit bitters, Allspice Dram, PInk grapefruit juice, Lime juice, Orgeat
  • Blood Orange Margarita (Ben Davidson) — Blanco tequila, Triple sec, Campari, Blood Orange Juice, Lime juice, Simple syrup, Salt

Omi and Opa

2 oz Gin
1 oz Campari
3⁄4 oz Lime juice
2 oz Tonic water
Instructions

Shake first 3 ingredient, strain into ice-filled highball glass, top with tonic

Notes

Delicious, light-seeming summery drink. Careful -- there really is a good bit of Gin in there.

History

Named after my Campari-loving grandparents, Kate (Omi) and Dan (Opa), from whose wedding glasses I now drink.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Pretty drink. I'd like to try with aperol next time instead of campari.
  • *subbed aperol in place of campari, delicious twist on a G&T. — ★★★★
  • Recommend 4 oz Gin, 6 oz Tonic, 1 oz Campari and 2 oz lime juice — ★★★★
  • Bitter and sour and nice.
Similar cocktails
  • Navy Fizz — Gin, Campari, Soda water, Simple syrup, Lemon juice, Rosemary, Nectarine
  • Frosun — Aperol, Gin, Tonic water, Lime juice
  • Gin Hopper — Gin, Door County Hop Bitters, Tonic water, Grapefruit juice, Tangerine peel, Tangerine
  • Rangoon Fizz — Gin, Bitters, Tonic water, Lime juice, Ginger syrup, Mint
  • Dominant Tonic — Gin, Herbal liqueur, Tonic water, Grapefruit juice, Lime juice, Simple syrup
bartenderkyle commented on 8/13/2013:

I've been drinking G&Ts like this for years. I prefer 2 oz Gin, 3.5-4oz Tonic, .5 oz Campari and .25 oz lime juice.

Great minds think alike.

Dan commented on 8/14/2013:

If you have a little time, try freezing the Campari (or Aperol) with the lime in a Frosun. Makes for a rather special G&T variant.

The Fogcutter

2 oz Puerto Rican Rum (Light)
1 oz Brandy
1⁄2 oz Gin
2 oz Lemon juice
1 oz Orange juice
1⁄2 oz Orgeat
1⁄2 oz Cream Sherry (or other sweet Sherry, as float)
Instructions

Add all ingredients, except sherry, to a cocktail shaker filled with ice. Shake hard and strain into a highball or Tiki glass filled with ice. Float the sweet sherry on top.

Notes

There are a lot of variations of this drink. While sherry is traditional, a cherry brandy (such as Cherry Herring) float, is a popular variation. Some versions sub equal parts lemon and lime for lemon. Some swap out the brandy for Pisco. Some swap the light rum for gold rum.

Yields Drink
Year
1947
Authenticity
Authentic recipe
Creator
"Trader" Vic Bergeron
Source reference

Beachbum Berry Remixed, pg. 48

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Make this with pisco by smugglers cove
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  • Scorpion — Light rum, Brandy, Overproof rum, Orange juice, Lemon juice, Orgeat, Orange
  • George's Hi Mai Tai — Light rum, Jamaican rum, Orange liqueur, Dark rum, Orange juice, Lime juice, Orgeat, Mint
  • Dead Last — Jamaican rum, Cappelletti Aperitivo, Apricot liqueur, Lime juice, Simple syrup
  • Papa Doble — Light rum, Maraschino Liqueur, Lime juice, Grapefruit juice, Simple syrup
  • Blue Derby — Reposado Tequila, Grapefruit juice, Honey syrup, Lime juice
Zachary Pearson commented on 3/02/2012:

Cleaned this up a lot. It now conforms to the original recipe quoted in Beachbum Berry Remixed. Kaiser Penguin has a good comparison of the various Fogcutter recipes floating around the Internet, but basically says that the orange juice is the dangerous part of this drink and the goal is to get it into balance with everything else. Some of the many variations are noted in the Notes section.

Seventh Heaven

1 3⁄4 oz Gin
1⁄2 oz Maraschino Liqueur
1⁄4 oz Grapefruit juice
Instructions

Add ingredients to a cocktail shaker filled with ice. Shake hard and strain into a chilled cocktail glass. Garnish with a mint leaf.

Notes

Swap out Gin, with Rum, and this drink is similar to the La Floridita cocktail.
Or swap out the grapefruit juice for lemon juice, and the drink is similar to the Aviation cocktail.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • I was surprised that the small amount of citrus worked for me here, allowing the sweetness of the Maraschino to come through.
Similar cocktails
  • Opera Cocktail — Gin, Aromatized wine, Maraschino Liqueur, Orange bitters, Orange peel
  • The Grand Street — Gin, Sweet vermouth, Cynar, Maraschino Liqueur, Grapefruit peel
  • Lucino's Delight — Gin, Sweet vermouth, Maraschino Liqueur, Amaro Lucano
  • Astroturf — Old Tom Gin, Sweet vermouth, Maraschino Liqueur, Absinthe, Lemon bitters
Tucker commented on 9/12/2016:

Prefer the Colonial cocktail, which has the same ingredients, but is heavier on the grapefruit juice and lighter on the maraschino. 

The Algonquin

1 1⁄2 oz Rye
3⁄4 oz Dry vermouth
3⁄4 oz Pineapple juice
1 ds Orange bitters
Instructions

Add ingredients to a cocktail shaker filled with ice. Shake hard, and strain into a chilled cocktail glass. Serve straight up. No garnish.

Yields Drink
Authenticity
Unknown
Creator
The Algonquin Hotel.

New York City
Curator rating
Not yet rated
Average rating
3 stars
(17 ratings)
From other users
  • Feels disjointed. Improved with maybe ¼oz Elderflower but really not that great.
  • Shake for foam, stir for clean
Similar cocktails
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  • Night People — Rye, Sweet vermouth, Elderflower liqueur, Bitters, Peychaud's Bitters
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  • Ames Addiction — Añejo rum, Ginger liqueur, Sweet vermouth, Bitters, Orange peel
  • Lewis & Martin Cocktail — Bourbon, Aromatized wine, Crème de Banane, Peychaud's Bitters, Lemon peel
sjdiaz21 commented on 3/25/2012:

I have had this a couple times and not very impressed with it. Strange enough I was looking through the Craft of the Cocktail and Dale DeGroff had a completely different version but stated it was served at the Algonquin Hotel....hmmm either way it sounded tastier then the original I've always known. 2oz light rum, 1/2oz blackberry brandy, 1/2oz Benedictine, 1/2 oz lime juice. Shaken, strained, cocktail, cherry garnish. Anyone else read anywhere to substantiate Mr DeGroffs claimed version?

dustinw84 commented on 2/05/2021:

Is this the best drink you're ever going to have? Definitely not. But I have to admit this is one I come back to over and over again. Maybe it's just that outside of tiki there's not all that much to do with pineapple juice before it spoils, but I think it's more than that. This drink reminds me of a style of cocktail that  doesn't seem to exist anymore. I get the same vibe with a number of different classics that combine vermouth and citrus. It just tastes so unique. Every cocktail bar has the same menu of riffs...Manhattan, Old Fashioned, Daiquiri, Negroni, etc. but no one is making stuff that tastes like this. Sure it's a little rough around the edges, but that's what makes it so good.

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