Royal Bermuda Yacht Club

2 oz Barbados Rum
3⁄4 oz Lime juice
Instructions

Shake, Straight Up, Cocktail

YieldsDrink
Authenticity
Authentic recipe
Creator
"Trader" Vic Bergeron
Source reference

"Vintage Spirits and Forgotten Cocktails", Ted Haigh. pg 241

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Not as different from a normal daquiri as I expected.
  • Tried with the Educated Barfly specs (2oz rum, .75 oz lime, .5oz falernum, .25oz orange liqueur) and it was delicious and nicely balanced for me.
  • Also good with more falernum (1/2 oz) and orange curacao (1/4 oz).
  • I loved the recipe from PDT as it appears in Mixel: 2 oz rum (I used El Dorado 15), 1 oz lime juice, 1/2 oz Cointreau, 1.2 Velvet falernum. Shake, strain, garnish with lime wheel.
  • 3cl Lime Juice, 1,5cl Falernum, 1,5cl Orange Liqueur
  • Made it with Punch proportions, aged Havana Club, PFDC.
  • Haigh recipe emphasizes rum with 2 ds triple sec and 2 tsps Falernum and 3/4 oz lime.
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Curated this to conform to the VS&FC recipe. Updated creator and source information.


Good but I found it a bit tart, cut it back to heavy 1/2 oz and found it to be better balanced


Alternate Recipe via PUNCH:

1 1/2 ounces rum (preferably El Dorado 5 Year)

1/2 ounce falernum

1/4 ounce orange curacao (preferably Pierre Ferrand)

3/4 ounce lime juice


Margarita Violette

1 1⁄2 oz Blanco tequila
1⁄2 oz Lime juice
Instructions

Shake, strain, coupe, up.

YieldsDrink
Authenticity
Unknown
Creator
Chowhound DavisSqPro
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Looks like an Aviation, tastes like a Margarita.
Similar cocktails

I used Bitter Truth's creme de violette and Clooney's blanco tequila (I forgot its actual name since I have it in a decanter).  This is a nice, well balanced cocktail.  Sort of clean and refreshing, if you will, with a nice limey - violette finish.


Lion's Tail

2 oz Bourbon
1⁄2 oz Allspice Dram
1⁄2 oz Lime juice
Instructions

Shake, strain, straight up, cocktail glass

Notes

St. Elizabeth Allspice Dram is very potent. Consider using quite a bit less.

YieldsDrink
Year
1937
Authenticity
Authentic recipe
Creator
L. A. Clarke
Source reference

Cafe Royal Cocktail Book. Vintage Spirits & Forgotten Cocktails, Ted Haigh. https://www.liquor.com/recipes/lions-tail/

Curator rating
4 stars
Average rating
3.5 stars
(32 ratings)
From other users
  • Sub Allspice Dram for Nocino
  • Used 1/4 oz St. Elizabeth's and 1/4 oz Becherovka. Very nice, accessible pie-spiced whiskey sour. — ★★★★★
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Dan commented on 12/23/2010:

Corrected recipe and added attribution


Would like to know which bourbons or whiskeys for that matter work best? We were playing around today and found not all bourbons are up to the task. Any favorites?


I think Bourbon here is the way to go - you need the sweetness to balance out the allspice and lime. I like something fairly high proof - Booker's, Rowan's Creek, Baker's. 

Thanks,

Zachary



Moderated this to be in line with the 1937 version of the Cafe Royal Cocktail Book as noted in the link above. That recipe was 2/3 Bourbon, 1/6 lime, 1/6 pimiento dram (or 4:1:1) , so setting 2/3 = 2 oz works.


Dan commented on 11/19/2012:

This cocktail is much nicer than I previously thought. I had substituted Nux Alpina Walnut Liqueur (Nocino) for the Allspice Dram and thought it was merely good. I think the trick is to balance the Allspice Dram with the bourbon. St Elizabeth is very potent. I suggest no more than 1/4 oz and maybe just 1 tsp (1/6 oz). To add a bit more depth, I added 1/4 oz of Becherovka, which has a compatible cinnamon spice and a touch of bitterness. Together with the Angostura, and in moderation, this combines with the bourbon and lime for an accessible and unusual cocktail. A clove-forward bitters would work well too, I suspect.


Dan commented on 11/20/2012:

I want to try rye in this. And actually, it's pretty potent due to the high quantity of spirit. Booker's would put you under the table.


Dan commented on 11/21/2012:

I'd say that if you like bourbon equally well as rye, then use bourbon here. If you prefer rye to bourbon, rye works fine too.


I discovered (and fell madly in love with) this drink at my favorite DC spot, where they make it with Old Overholt rye. Doesn't have to be expensive to be good! As for a clove-forward bitters--from a separate comment--The Bitter Truth Aromatic Bitters might fit the bill, if you really want some extra spice.


This cocktail is a perfect example of the end result is dependent upon what brand you use, especially for the allspice dram. I usually give generic recipes so that way the "essence" of the cocktail is usually intact with most commonly found brands and ingredients. First time I made this I used Ted Haigh's ratio of 2oz bourbon, 3/4 oz allspice dram (yikes!!!!) 1/2 oz lime and 1/4 oz simple (dash of bitters too). Waaaayyy too much spice....but I used St. Elizabeths. I think Dan is right on with a tsp, in which that's the amount I use now with St. Elizabeth. the "or less" he stated after the allspice ratio is an understatment...Still, quite pleasing when done with minimal allspice and using rye vs bourbon.


Jasmine (Robert Hess)

1 1⁄2 oz Gin
3⁄4 oz Campari
1⁄2 oz Lemon juice
1 wdg Lemon (as garnish)
Instructions

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

Notes

Robert Hess uses a lemon wedge, others may use a twist.

YieldsDrink
Year
2007
Authenticity
Altered recipe
Creator
Robert Hess, as an adaptation of the Jasmine from Paul Harrington, Townhouse Bar & Grill, Emeryville, CA, author of Cocktail: The Drinks Bible for the 21st Century
Curator rating
5 stars
Average rating
4 stars
(30 ratings)
From other users
  • Cut Campari with some Aperol — ★★★★
  • Very good - strong on the Campari. A bit of saline might help mitigate that. Used Kirkland gin, and Hiram Walker TS - should try with Cointreau. Grapefruit tones.
  • Grapefruity
  • Seems like it would be a good gateway drink
  • Good. Bitter Elder may be better. Alice loved at Drink. — ★★★★
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  • Bitter Union — Gin, Campari, Maraschino Liqueur, Orange juice, Lime juice
  • Pegu Club (Pink) — Gin, Triple sec, Campari, Bitters, Lime juice

I'm uncomfortable with the amount of Cointreau in this recipe for the Jasmine.

Paul Clarke gives the original recipe (as published in Paul Harrington's book) here http://www.seriouseats.com/recipes/2007/08/cocktails-the-jasmine.html

There was an updated recipe in the Museum of the American Cocktail's Pocket Recipe Guide that increases the amount of Campari. That alteration might also be in Gary Regan's The Joy of Mixology, I cannot recall. But I do remember reading an argument that it might be timely to increase the amount of Campari in the Jasmine, as we are all more appreciative of bitters than in the early '90s.


I think I got all this cleaned up. The Jasmine is now the Jasmine (Paul Harrington), which is the original. Robert Hess' adaptation is now Jasmine (Robert Hess). Hopefully this clears up any confusion. 



Next time I'll try cutting down on the Campari a little. It seemed to dominate, but that might depend on the kind of gin. Better try to other version, I guess.


yarm commented on 12/28/2019:

This recipe seems rather sweet akin to bad Cosmos that use too much triple sec and not enough citrus, and it probably matched the era when Hess adapted it. When I make this for guests, I go 1 1/2 gin, 1/2 triple sec, 1/2 Campari, 1/2 or 3/4 lemon juice. It is based off the Pegu Club which I also prefer on the crisper side. The original is drier than that, so I guess I'm in the middle but closer to Harrington's.


Bensonhurst

1 t Cynar
1 twst Orange peel (as garnish)
Instructions

Large orange twist, Stir, Straight Up, Cocktail

YieldsDrink
Authenticity
Unknown
Creator
Chad Solomon, Pegu Club, New York, New York (USA)
Curator rating
4 stars
Average rating
3.5 stars
(28 ratings)
From other users
  • 60/30/10/10 R/VS/LM/C40 60/30/10/5 R/VS/LM/C70
  • I also like this version: http://ohgo.sh/archive/brooklyn-cocktail-variations-red-hook-greenpoint-bensonhurst-recipe/
  • Dry and bitter, in a good way.A bit milk-chocolatey on the swallow.
  • Nice. Like a drier Manhattan, lighter on its feet. 3.5, if I could.
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I had one of these at Bergamot in Somerville, MA (Boston area) and it was stunning.


In Regarding Cocktails, Chad Solomon claimed credit for this Brooklyn variation. There, the recipe calls for 2 oz rittenhouse, 1 oz dolin dry, 2 t luxardo maraschino, and 1 t cynar.  That's also the ohgo.sh recipe.  Perhaps this is more definitive?



Curated to add link suggested in comments, and to adjust quantities and add brands indicated there. Thanks @bza and @noksagt.


Weirdly, I had one just last night for the first time in forever. Somehow my recipe says 1/4 oz each maraschino and Cynar. It's damn good that way, too. 


Tailspin

3⁄4 oz Gin
3⁄4 oz Sweet vermouth
3⁄4 oz Herbal liqueur, Green Chartreuse
1 ds Campari
1 Maraschino cherry (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Essentially a Bijou with Campari in lieu of orange bitters.

YieldsDrink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Did the Death and Co variation (more Gin, dash of orange). Still too sweet.
  • 11/02/18 - Per formula - good, should up Campari
  • Death and Co ratios: 1.5 gin/1/1 + 1dsh orange bitters
  • This is basically a Bijou with Campari instead of orange bitters.
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Tried this as written. Good, but sweet.
Made a new one with the addition of 1/3 oz of lemon juice and used Punt e Mes instead of Martini Sweet Vermouth. I think I prefer my variation.


The Death & Co version lists a dash of orange bitters as well.


Redline

Instructions

Shake, Rocks, Lowball

Notes

Very good.

YieldsDrink
Authenticity
Unknown
Creator
Chowhound DavidSqPro
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Pom for cranberry
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Ames Addiction

Instructions

30 second stir, strain, straight up, coupe, garnish

History

Created for the opening cocktail list of Woodward
@ Ames Hotel.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
John Lermayer, Ames Hotel, Boston, MA
Source reference

Email from bar manager, Paul Monahan. http://lupecboston.com/page/5/
http://www.ameshotel.com/

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Tasty and pleasantly sharp. The garnish of orange peel is really key to balance the strong alcohol in my opinion.
  • Used Flor de Cana. Worked well. With dark rum, may want a squeeze of lemon to cut the caramel. Subbing in Punt e Mes for the sweet vermouth did indeed add some Christmas spice. Maybe a half barspoon of Allspice?
  • maybe try again with the Caprano Antica vermouth. Might make a difference.
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Just mixed this with 1/2 oz Cocchi and 1/4 oz Punt e Mes in place of the 3/4 oz Carpano and it smacked of Christmas with the extra spice. Very delightful. 4.5.


Réveillon Cocktail

2 oz Calvados
1⁄2 oz Pear eau de vie
1⁄2 oz Allspice Dram
1⁄4 oz Sweet vermouth, Carpano Punt e Mes (or Antica or Dubonnet Rouge)
1 ds Bitters, Fee Brothers Old Fashion (or Abbott bitters)
1 Cinnamon (stick, as garnish)
Instructions

Stir with cracked ice for 30 seconds, strain, straight up, cocktail glass, garnish.

YieldsDrink
Year
2005
Authenticity
Unknown
Creator
Chuck Taggart & Wesly Moore
Curator rating
4 stars
Average rating
3.5 stars
(13 ratings)
From other users
  • Deviated slightly by using Laird's bonded, ango, and pushed the vermouth to .5 oz., allspice to .25. Great aroma. Big, rich flavor. I'll be making this over the holidays. Split brandy with rye for a more nuanced drink. — ★★★★
  • Good. Made according to Chrstina's recommendation (½ vermouth, ¼allspice dram). I think it's possibly still on the "too" spicy side while also being too spirit forward and too fruity.
  • Should be Allspice Dram instead of Nocino.
  • Substituted 3/4 oz Nux Alpina Walnut Liqueur for Allspice Dram. Good. Should retry with proper ingredients.
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I made this as written, using Clear Creek Pear Brandy and Carpano Antica. I would cut the Allspice Dram back by at least half next time, as it really takes over, and also increase the vermouth.


I followed Christina's advice and made it with 1/4 oz allspice and 1/2 oz vermouth (half Punt e Mes and half Antica Formula). Made this way it was good but dominated by the fruit from the spirits, especially at the sip, with the spice and wine from the vermouths and liqueur showing up mainly in the finish along with a sharp kick from the apple brandy. I used Laird's bonded rather than Calvados, which may have changed the drink's character. I liked it, but would probably cut back on the pear next time and try it with a mellower, oakier apple brandy.


Enjoying one right now, made per the recipe, though I substituted angostura bitters for the old fashioned bitters....  Surprising how much the pear sings out. Lovely Christmasy cocktail taste tho.  Will add to the Holiday rotation.


Ajvan commented on 12/22/2019:

Based on previous comments, went with 1.5 oz Laird's bonded, 1/2 vermouth and 1/4 allspice dram. Spicy, fruity, boozy. Tempted to try splitting the calvados/laird's with rye for a less fruity drink, but this is definitely festive. Don't overlook the cracked ice and 30 second stirring, as it benefits from dilution. 


Ajvan commented on 12/06/2020:

If you find the original too fruity/spicy, try splitting the calvados with rye. I did, using the 1/4 allspice, 1/2 vermouth ratio, and the rye added nuance and damped down some of the more dominant flavors. 


Ja Mon

Instructions

Shake, strain, straight up, cocktail glass. Garnish with orange if desired

Notes

Makes 1 huge drink or two small ones.

Picture of Ja Mon
©2013 Stew Ellington
YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Robin loved it. — ★★★★★
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Yum. I just snapped a decent pic of it, if you'd like to post.


Dan commented on 1/31/2013:

Sure. Send it my way!