Not Strawberry Margarita

2 oz Tequila
1 oz Triple sec, Cointreau
1 oz Lime juice
1⁄2 oz Campari
Instructions

Shake, strain, rocks or up, salt optional

History

I was at a high-end restaurant whose drink menu was a bit thin in the "interesting" drink department. They had a Gin / Campari ./ Triple Sec "Martini" (yes, sigh), but as I had been drinking a lot of those ingredients, I focused on the Strawberry Margarita with fresh puree. Thinking the roughness of the tequila would work with the bitter of Campari, I substituted Campari for the berries

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • 3/4 oz lime is good
  • Cut the lime to .75oz, upped Campari to .75oz. Served on the rocks, with a generous pinch of salt and 10 drops of absinthe. The absinthe was a very nice addition - might try mixing some directly into the drink next time.
  • Delicious sour. Simple and refreshing. Overwhelms the tequila just a bit. Conceivably could benefit from one other note.
  • A nice introduction to the charms of Campari. Pretty pink color, too. — ★★★★★
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multiVCA commented on 9/30/2013:

This is brilliant! I can't believe that nobody else (including myself, since I love Campari) came up with the idea of adding Campari to a Margarita. And the weird thing is that it does seem to have a hint of strawberry in the flavor ...

Watermelon Batida

2 oz Cachaça
1⁄2 oz Lime juice
1⁄4 oz Simple syrup (or more to taste)
1 oz Watermelon (pureed with immersion blender)
1 spg Mint (muddled)
Instructions

Puree watermelon, muddle mint, add ingredients, shake w/ ice, fine strain. Rocks. Low-ball

Notes

Fresh and clean tasting, but surprisingly potent.

Yields Drink
Year
2008
Authenticity
Your original creation
Creator
Dan Chadwick, but surely lots of people have done this sort of thing.
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Far from complex but very far from bad! A lot of work but rather tasty. A perfect hot-summer-day cocktail.
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Black Dahlia

3 1⁄2 oz Citrus vodka
3⁄4 oz Raspberry liqueur
3⁄4 oz Coffee liqueur
Instructions

Stir with ice until very cold, and serve straight up with a lemon twist.

Yields Drink
Authenticity
Unknown
Creator
Gallery Bar, Millennium Biltmore Hotel, Los Angeles, CA
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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bluetwist commented on 5/16/2012:

I made this with St. George products: their raspberry liqueur, buddha's hand vodka and Firelit coffee liqueur. Was skeptical, but these flavors are fabulous together -- the coffee and raspberry comes through as a chocolate note. Very nice balance of sweet, bitter, and sour.

MOJO1229 commented on 12/04/2016:

"Black Dahlia" can signify a warning of impending harm--even death. Well, fortunately, those who drink the "Black Dahlia" will come to no harm. On the contrary, they will experience a wonderful cocktail, layered with multiple flavors that include chocolate, rasberries, citrus, sweetness, and even some tartness. Complex, yes; tasteful, definitely.

Like "Bluetwist," who also commented on this cocktail, I, too, was somewhat skeptical as to how well these three ingredients would work out. I used Kahlúa, Crème de Frambosises by Gabriel Boudier, and Citron Absolute vodka. Using these products, I rated the "Black Dahlia" at 3.5. Had I used the products that "Bluetwist" used, I probably would have rated the drink at 4.0. Based on my experience using St. George products, I can comfortably say that St. George puts out high-quality products. I especially like their gins.

So, again my friend, put aside any fears you have about this "Black Dahlia." Get out these three rather common ingredients, mix, stir, strain, and enjoy a luscious drink.

Zanadu

1 oz Gin
1⁄2 oz Dry vermouth
1⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Campari
1⁄4 oz Honey syrup
Instructions

Stir all ingredients with ice and strain into an ice filled old-fashioned glass. Garnish with a lemon twist.

Yields Drink
Authenticity
Unknown
Creator
Jerry Ciesielski
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Delicious. Nice for summer. Used Forager gin, martini rossi dry vermouth, and St. Germain. — ★★★★★
  • Made with Dolin. Tasted strongly of vermouth.
  • Difficult to incorporate honey (used 1/4 t), so making honey syrup would be worthwhile. Nice, fairly light with St Germain and bitter Campari shining through. Worth making again. — ★★★★
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L'x-tradu

1 oz Vodka
1 oz Dry vermouth
3⁄4 oz Triple sec
3⁄4 oz Crème de Fraise
1 ds Orange bitters
4 oz Grapefruit juice
Instructions

Shake all spirit ingredients with ice and strain into an ice-filed highball glass. Top with grapefruit juice and serve.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Used a dash of El Guapo New Orleans tonic syrup and teaspoon of amareno cherries and syrup instead of crème de fraise.
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No Mint Bittered Cynar Julep

1 1⁄2 oz Rum, Matusalem Classico
1 oz Cynar
1⁄2 oz Branca Menta
1⁄2 oz Demerara syrup (scant)
1 ds Bitters, Angostura
1 sli Lime (end slice, squeezed, turned inside out)
Instructions

Stir with ice and strain over fresh ice. Squeeze lime slice over drink -- like it's a twist, not a wedge, with skin out -- and drop it in.

Notes

Bitter haters, beware. Bitter lovers, I offer you love & happiness.

History

Variation on the Cynar Julep from Beta Cocktails.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Chris Amirault, eGullet
Source reference

http://forums.egullet.org/index.php?/topic/125141-rogue-now-beta-cockta…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Thanks for an opportunity to use some Branca Menta. Cynar adds a savoriness to the drink.
  • Rum- bitter, herbal, sweet
  • Very challenging drink to be savored. The original would be too sweet for me. Added 1/4 oz lemon and omitted the syrup. — ★★★★
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Zachary Pearson commented on 2/08/2011:

It's pleasant. I subbed Clement VSOP for the Matusalem. I think it lacks a bit of oomph in the midpalate, and nothing really stands in the forefront. Perhaps a rinse of Fernet Branca to punch up the bitter?

Barbary Flip

1 oz Cachaça, Sagatiba Velha
3⁄4 oz Pineapple vodka, Skyy
1⁄2 oz Bénédictine
1 oz Lime juice
1 Egg white
Instructions

Combine all ingredients in an empty shaker and dry shake for a few moments until egg white is incorporated. Add ice to the shaker and shake again until drink is ice cold, approximately 20 seconds. Strain into a large champagne coupe, and garnish with a strawbwerry that has been sliced into a fan, and doused with a dash of Angostura bitters.

Notes

Official cocktail of the 2009 San Francisco Cocktail Week.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Replace .25 oz cachaça with Smith & Cross--sublime
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Applecart

1 oz Applejack (or Apple brandy or Calvados)
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
Instructions

Stir with ice in old fashioned glass, serve.

Notes

Also good with apple brandy or calvados.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • put in slightly less lemon juice
  • Small, but works well at this scale. Good use of Applejack. — ★★★★
  • I took a sip... then another... then another... and the drink was gone. A deceitfully tasty libation that vanishes more quickly than it can be made.
  • Accessible lemony sour with subtle apple flavors. — ★★★★★
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Dan commented on 12/24/2010:

Added suggestion for apple brandy / calvados and combined duplicate recipes.

robertinCLE commented on 2/19/2012:

Yum! I agree with the previous comment... this is a smooth, delicious drink that doesn't not seem "strong" in its flavor despite the amount of high-proof alcohol included. I made a double in a Collins glass and while it was a little short for the glass, it saved me the inevitable task of making another!

Sidecar

2 oz Cognac
1 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1 twst Orange peel
1 Sugar (to prepare the glass)
Instructions

Shake, strain, serve up in sugar rimmed glass. Garnish with orange peel.

Notes

A few drops of lemon or orange bitters on top is a nice touch.

History

Original ratio was 1:1:1, as quoted by Robert Vermeire. This is the French School. Savoy has this as 2:1:1.

Yields Drink
Year
1922
Authenticity
Altered recipe
Creator
Ritz Hotel, Paris
Source reference

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

Quickstart
Classic cocktails
Curator rating
Not yet rated
Average rating
4 stars
(68 ratings)
From other users
  • I add 1/4 oz simple syrup. My ratio 2/.75/.75
  • My favorites so far have been a 2:1:1 with Meyer lemon and Courvoisier VS and a 3:2:1 with Remy Martin VSOP.
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Dan commented on 11/12/2010:

Originally posted by bschneier. Of several variations, this one has been adopted as the reference side car and is included in the Goodies > Quickstart Cocktails > Classic Cocktails.

profondeur commented on 6/06/2016:

Also there's Joaquin Simo's version :

2.0 oz Pierre Ferrand 1840 Cognac

.75 oz Pierre Ferrand Dry Curacao

.75 oz lemon juice

1 barspoon 2:1 Demerara sugar syrup (how much is a "barspoon" anyway?)

 

 

pinkfloyd4ever commented on 6/27/2019:

I made Difford's super-easy "Grand Sidecar" a couple weeks ago and was instantly a big fan! Replaces the cognac and Cointreau with just GrandMa since it's already a blend of cognac and orange liqueur.

https://www.diffordsguide.com/cocktails/recipe/892/grand-sidecar

2 oz Grand Marnier

1 oz Fresh Lemon Juice

That's it! Shake, strain, up, orange peel garnish, enjoy! Try one, it's so good! 

Oh, and death to sugar-rimmed glasses!

Zachary Pearson commented on 6/27/2019:

As written, this drink is really dry - 3 oz of 80+ proof spirit and some lemon juice. You need the sugar rim to hope to have any sense of balance. Thanks,  Zachary

bkemp1984 commented on 1/04/2023:

Made 2:1:1 with Torres brandy and PF Dry Curacao. I'm not a person who needs sweetness in drinks, but I think with the dry curacao a small splash of simple would be a good addition or make it according to the recipe above with slightly more orange liqueur.

Apple Jack Rabbit

2 oz Applejack
3⁄4 oz Lemon juice
3⁄4 oz Orange juice
1⁄2 oz Maple syrup
Instructions

Shake, strain, serve up.

Notes

This is the PDT version. http://www.seriouseats.com/recipes/2011/10/applejack-rabbit-classic-app…

History

Originally written as a hooker (about 1 1/2 oz) each of applejack and syrup and the juice of a lemon and an orange -- a huge and revoltingly sweet drink. Embury suggests 6:1:1:1

Yields Drink
Year
1930's
Authenticity
Altered recipe
Creator
Savoy Cocktail Book
Source reference

http://savoystomp.com/2008/02/04/apple-jack-rabbit-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Apple wood smoked glass then dark rum washed, sub 1/4 oz demerara syrup in for maple, rum barrel aged maple — ★★★★
  • No bad, but pretty sweet. Tried with a dash of absinthe, but that didn't really do much for me.
  • To try
  • Very good with laird's bonded Apple brandy as recommended by the pdt book, the wife particularly enjoyed this. — ★★★★
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acenright commented on 11/05/2011:

Excellent with a few drops of absinthe to garnish.

Dan commented on 11/06/2011:

Curated with poster's permission/approval to include the missing orange juice and some history. This is rather a difficult drink to list because the original is undrinkable by today's standards and there seems to be no consensus about how that should be remedied.

Dan commented on 11/06/2011:

BTW, you made it before we corrected the recipe to include orange juice. I still think your absinthe garnish sounds nice. Anise and maple sounds unusual -- in a good way.

Dan commented on 11/06/2011:

I tried this both as written and with bourbon (because, uh, I goofed). Both are interesting. I also tried the absinthe garnish, but I think it overwhelmed it because I used too much (more of a float). I think if I actually had a dropper bottle, I might have liked it more. It is a very mild-mannered cocktail -- a good choice for someone looking for something relaxing and easy-to-drink. It's also a good introduction to apple brandy.

Dan commented on 11/07/2011:

Ding, ding, ding -- we have a winner. Given that the original is awful and there are a zillion modern versions, I'm happy to accept the PDT as a modern standard, and it sounds good to me.

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