Douglas Fairbanks

1 1⁄2 oz Gin
1 oz Apricot liqueur
1⁄2 oz Lime juice
1⁄2 ? Egg white (optional)
Instructions

Shake & strain into a martini glass.

Notes

Named after Hollywood icon Douglas Fairbanks Sr.

Yields Drink
Year
early 1900s
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Spanish Harlem

1 rinse Maraschino Liqueur, Luxardo
1 1⁄2 oz Añejo tequila
1 oz Sweet vermouth
1 ds Bitters, Angostura
Instructions

Shake & strain.

Notes

Basically a tequila Manhattan. Lucy of Gramercy in NYC makes a cocktail of the same name with a bourbon base, substituting PX sherry for sweet vermouth.

Yields Drink
Authenticity
Unknown
Creator
courtesy of Corrido Tequila
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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209 East

1 1⁄2 oz Reposado Tequila (or Blanco)
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Crème de Fraise
3⁄4 oz Lime juice
Instructions

Shake & strain

History

This drink was created for Carl and Sharon Butrum on the occasion of the first Straight On ‘Til Morning party.

Yields Drink
Authenticity
Unknown
Creator
Dale DeGroff
Source reference

Scienceofdrink.com

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • creme de fraise
  • Almost too easy drinking. Made with Cassis instead of Creme de Fraise. Also added 2 dashes Fee Rhubarb Bitters. — ★★★★★
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  • Ruby Partida — Reposado Tequila, Triple sec, Cassis, Lemon juice, Grapefruit juice
  • Diablerie — Light rum, Orange liqueur, Cassis, Lime juice
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  • Don's Passion — Light rum, Galliano, Lime juice, Orange juice, Grenadine, Passion fruit
  • Tornado Alley — Jamaican rum, Light rum, Bitters, Orange bitters, Lemon juice, Lime juice, Fassionola, Grapefruit cordial, Grenadine
Biff Malibu commented on 4/03/2022:

I'm thinking a bit skosh on the lime juice - 2/3 oz would work, or maybe a touch more.

White Russian

2 oz Vodka
1 oz Coffee liqueur, Kahlua
1 oz Cream
Instructions

Shake, strain, rocks, lowball glass

Notes

An accessible, sweet, rich cocktail.

Yields Drink
Year
1949
Authenticity
Unknown
Creator
Unknown
Quickstart
Frozen, blender and sweet cocktails
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
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  • White Cuban — Dark rum, Coffee liqueur, Half-and-half
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  • Bitter Irishman — Irish whiskey, Coffee liqueur, Averna, Orange bitters, Heavy cream
  • Tobacco Road #2 — Coffee liqueur, Mezcal, Cherry Liqueur, Bitters, Brandied cherry
  • Dulce de Leche — Añejo tequila, Pedro Ximénez Sherry, Whole egg, Heavy cream, Grapefruit peel, Cinnamon

Whiskey Sour

2 oz Whiskey (Blended, Bourbon, or Rye)
1 oz Lemon juice
1⁄2 oz Simple syrup
1 Egg white (optional)
1 Maraschino cherry (as garnish)
1 sli Orange (wheel, as garnish)
Instructions

Shake, strain, rock, low-ball. Garnish. If using the optional egg white, shake the ingredients first without ice, then shake again with ice.

Notes

An excellent drink for the drinker exploring the world beyond sweeter drinks.

Yields Drink
Year
1872
Authenticity
Unknown
Creator
Elliot Stubb, Peru, alleged.
Source reference

http://en.wikipedia.org/wiki/Whiskey_sour

Quickstart
Lemon, lime and sours
Curator rating
4 stars
Average rating
4.5 stars
(39 ratings)
From other users
  • Try making a basic again with 1oz lemon, like Dan Sabo's, which is listed below.
  • Reverse shake with one ice cube to prevent egg white leakage (air expansion)
  • Prefer 3/4 oz lemon juice and 1/2 oz simple syrup, dash orange bitters — ★★★★
  • For a less tart version, use 3/4 oz lemon, 3/4-1 oz simple. 1/4 oz of egg white should be enough.
Similar cocktails
noksagt commented on 2/16/2019:

It seems that Old Waldorf Astoria Bar Book called for serving some sours at room temperature.  The Pequod Sour, which adds mint to an egg-less whiskey sour is pretty tasty.

Vesper

2 oz Gin
1⁄2 oz Vodka
1⁄4 oz Aromatized wine, Lillet Blanc (or Cocchi Americano)
1 twst Lemon zest (as garnish)
Instructions

Shake, strain, straight up, cocktail glass. Because that is the way Bond likes it -- shaken, not stirred.

Notes

Created by Ian Fleming for the character Vesper in Casino Royale. This version is as adapted by Gary Regan. The original calls for Lillet Kina. Some feel that Cocchi Americano is a good substitute.

Vesper, Sam's Chowder House, Half Moon Bay, CA
2010, Creative Commons, Sam TabascoMan77, Wikipedia
Yields Drink
Year
1953
Authenticity
Unknown
Creator
Ian Fleming, author, Casino Royale
Source reference

Gary Regan, The Joy of Mixology. http://en.wikipedia.org/wiki/Vesper_%28cocktail%29

Quickstart
Classic cocktails
Curator rating
Not yet rated
Average rating
4 stars
(31 ratings)
From other users
  • Tried with 3:2 using Genever. Not as good.
  • made shaken very cold, added 2 ml of tonic water with quinine in it.
  • yet to try
  • Variation 1: one drop of Grapefruit bitters, 1 drop of Lemon bitters
  • Used Cocchi Americano. Nice!
  • I've done it with 3 gin 2 vodka and 1 lillet
  • I prefer the reversed version!
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Zachary Pearson commented on 9/06/2011:

I would think that Cocchi Americano would be a much better substitution for the (not made anymore) Kina Lillet. Bonal is very sweet vermouth meets Oloroso Sherry, and not only would you lose the color of the drink, but the flavors might be too heavy.

Dan commented on 9/06/2011:

Right you are. Fixed.

Cocktailian commented on 8/10/2013:

I've always been a 1.5 gin to 1 vodka--keep the lillet or cocchi to the 1/4 suggested

mikejaz2 commented on 2/20/2014:

A very nice cocktail, sophisticated-tasting...and a great way to get soused quickly!

Norm commented on 10/11/2014:

Our preferred variation is:
21⁄4 oz Gin
3⁄4 oz Vodka
1⁄2 oz Kina L'Avion D'Or OR Cocchi Americano
1 twst Lemon zest (as garnish)

The current Lillet doesn't have the amount of quinine that it used to in the 1960s. These two substitutes, we think, make a better drink. One of these, you want to go climb a tree; two, you couldn't climb a tree if you had to.

Tom Collins

2 1⁄2 oz Gin
1 oz Lemon juice
3⁄4 oz Simple syrup
4 oz Club soda (to top)
Instructions

Shake all but club soda, strain into ice-filled collins glass, top with soda

Notes

Highly recommended for those seeking a refreshing drink without a strong alcohol flavor. Nice addition: float lemon bitters on top.

Yields Drink
Year
1876
Authenticity
Unknown
Creator
Jerry Thomas, The Bartenders Guide.
Source reference

http://en.wikipedia.org/wiki/Tom_Collins

Quickstart
Highballs and coolers
Curator rating
Not yet rated
Average rating
4 stars
(36 ratings)
From other users
  • Refreshing, classic, simple.
  • Your best friend on a summer day. Not bad in the winter either. Classic for a reason.
  • Sometimes simple ideas are the best ideas. — ★★★★
  • 2:1:1 ratio works here. Favorite variation: Blackberry Tom Collins (muddle blackberries in the shaker before shaking ingredients). — ★★★★★
  • For less dilution, can be made by building on the rocks with a quick stir.
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Stinger

3 oz Cognac
1⁄4 oz White Crème de Menthe
Instructions

Shake, strain, crushed ice, snifter

Yields Drink
Year
1892
Authenticity
Unknown
Creator
Unknown, but mentioned in William Schmidt's book, "The Flowing Bowl"
Source reference

Gary Regan, The Joy of Mixology

Quickstart
Classic cocktails
Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
Similar cocktails
Norm commented on 11/08/2014:

I usually use a 3-to-1 ratio of cognac to Crème de Menthe, such as 2 1/4 oz Cognac to 3/4 oz of Crème de Menthe.

yarm commented on 3/21/2023:

William Schmidt has a similar combination of Cognac, crème de menthe, and gum syrup under a different name (The Judge). The Stinger itself was +/- 1910 with the earliest reference that I have being Jacques Straub 1914. I'll parse the Oxford Companion entry later.

Brandy Alexander

2 oz Cognac
1 oz Crème de Cacao (brown)
1 oz Half-and-half
1 pn Nutmeg (fresh grated)
Instructions

Shake, strain, straight up, cocktail glass. Garnish.

Notes

There are many variations of ratios, including 3:2:1 and 1:1:1. The stated ratio above is suggested by Gary Regan.

Brandy Alexander
2006 creative commons, Jason Lam, Wikipedia
Yields Drink
Year
1922
Authenticity
Unknown
Creator
Created for the wedding of Mary, Princess Royal and Countess of Harewood and Viscount Lascelles, London, UK
Source reference

Gary Regan, The Joy of Mixology. http://en.wikipedia.org/wiki/Brandy_Alexander_%28cocktail%29

Quickstart
Frozen, blender and sweet cocktails
Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • Definitely a desert cocktail. Don't overdo the nutmeg. It works fine (and much cheaper) with Korbel Brandy rather than XO Cognac. :-) — ★★★★
  • Skip the chocolate. I make my BAs: 2/1/0.25 cognac/cream/syrup + fresh nutmeg as per a recipe I found in Arnold's Liquid Intelligence. It's dessert but it's fantastic.
  • Prefer 1:1:1 ratio, use good cognac and Mozart Dark Chocolate
  • Bad with cheap brandy. Not sure it's worth making with Cognac either using MB white cacao (but haven't tried yet).
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Rusty Nail

2 oz Scotch (blended or single malt)
1⁄2 oz Drambuie
Instructions

Stir, strain, rocks, low-ball glass

Notes

Peaty single malts will require more Drambuie to shine through; blended scotch much less

Yields Drink
Authenticity
Authentic recipe
Creator
Unknown
Quickstart
Classic cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • I know it's a classic and I'm a fan of 2-ingredient-drinks but this is oversweet and just not that appealing.
  • Add a lemon peel and dash of angostura.
  • Tried it with Famous Grouse and 2:1/2 proportions. Might like a bit more Drambuie. Second try was 1:1 Islay & blended, and a fat 1/2 oz Drambuie. More interesting.
Similar cocktails
kc59 commented on 12/09/2013:

I like a slightly different ratio of 2 oz blended scotch and 1/2 oz Drambue. Combine in old fashioned glass, add ice, stir.

Norm commented on 10/31/2014:

Dave Stolz's recipe (which is 2 oz Scotch and 1/2 oz Drambuie) calls for including a wide lemon peel and one dash of Angostura bitters. Muddle the lemon zest, Drambuie, and bitters to express the lemon oil. Add a large ice chunk or two to three ice cubes then add the Scotch. Stir briskly to blend and chill.

Very nice.

http://www.smallscreennetwork.com/video/758/home_bar_basics_rusty_nail/

Dan commented on 11/01/2014:

I reduced the scotch from 2-1/2 to 2 oz to make a more reasonably-sized drink. Robert Hess calls for 1-1/2, but I think that works for a bar where the amount of spirit is controlled. 2-1/2 oz into the mixing glass should be sufficient. I do like the idea of a lemon twist to accent the honey in the Drambuie and a dash of Angostura for complexity.

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