Pisco Sour

2 oz Pisco
1 oz Lime juice (or lemon)
1⁄2 oz Simple syrup
1⁄2 oz Egg white
4 dr Bitters, Angostura (as garnish)
Instructions

Shake without ice, then add ice and shake again until frothy. Strain into chilled flute. Garnish with drops of bitters.

Notes

Both Chile and Peru claim this as their drink. The South American "Limon" is closer to the North American lime.

Picture of Pisco Sour
2007 Creative Commons, Dtarazona, Wikipedia
YieldsDrink
Year
1920
Authenticity
Unknown
Creator
Disputed
Source reference

Gary Regan, The Joy of Mixology. http://en.wikipedia.org/wiki/Pisco_sour

Curator rating
Not yet rated
Average rating
4.5 stars
(23 ratings)
From other users
  • 3/4 lime, 1/2 rich demerara, Amargo Chuncho bitters (apply with dropper, swirl with straw) — ★★★★★
  • Classic for a reason.
  • Per comments, went a little fat with the syrup.
  • Spring Break
  • Increase syrup a bit
  • It has been suggested that I should make this with a teaspoon of superfine raw sugar in place of the simple syrup, and a meyer lemon or a key lime. It sounds interesting. — ★★★
  • Can increase simple to 3/4 or 1 oz for those with sweeter taste
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  • Nutty Aztec — Tequila, Vodka, Triple sec, Aztec Chocolate bitters, Lime juice, Aquafaba
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in Peru they always add a dash of cinnamon after pouring--it really brings out the spicier notes in the Pisco


I made my inaugural batch tonight with a bit more simple syrup (nearly 1 oz) & full egg white (different recipe). This was a little to the sweet side, so next time I will back off to 3/4 oz of 1:1 simple syrup. The key to this drink was the Amargo Chuncho (not Angostura). I just received it today, and when I wafted its mildly floral/citrus blossom I recognized it would be a better topping on the egg white foam than Angostura. I wanted a little of this in the liquid too, so I put ~4 drops in the mixing glass for a very pleasing (5 star) result. My wife is a fan of some other Pisco drinks and approved.

I don't know if Chuncho bitters were in the originals as some claim, but as a Peruvian cocktail using locally sourced Peruvian limon and Pisco, it is logical that Peruvian bitters would have been used in early versions. In this drink, the very small amount of bitters add a great deal to the aroma, so I suggest listing Amargo Chuncho as recommended or giving it equal weight as a choice for the bitters.


Union Club

2 oz Bourbon
1⁄2 oz Campari
1 1⁄2 oz Orange juice
Instructions

Shake, strain, straight up, cocktail glass.

History

An altered recipe was originally posted with 3/4 each Campari, orange juice, and lemon juice.

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Jamie Boudreau, Vessel, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Used Knob Creek & Cherry Herring with fresh squeezed Valencia orange juice in a chilled coupe w/ orange skin curled garnish
  • Hess recipe: 2 oz bourbon, 1/2 oz maraschino and Campari, 1 1/2 oz orange. I liked it with slightly less maraschino, and make sure to use good orange for juice like Valencia or Cara Cara.
  • I prefer 1/4 oz more Campari and splitting the orange juice 50/50 with lemon juice. It make a bitter-sweet-sour drink, rather than a bitter-sweet drink. — ★★★★
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Dan commented on 4/13/2011:

Thank you for pointing this out. I've corrected the recipe and updated the attribution.


Duplex (Punt e Mes and Lillet)

2 oz Aromatized wine, Lillet Blanc
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, straight up, wine glass, garnish. Or build if ingredients are already chilled.

History

A variation on the Duplex, a 50:50 mix of sweet and dry vermouths.

YieldsDrink
Year
2010
Authenticity
Altered recipe
Creator
DavisSqPro, chowhound
Curator rating
4 stars
Average rating
4 stars
(18 ratings)
From other users
  • Made with Cocchi Americano. A little syrupy on the finish; I can see how a little soda or even citrus might ameliorate that. But this is easy to make and nice flavors. Dried fruit, metal, grapefruit. — ★★★★
  • refreshing like a Picon punch -- I'll fiddle with ingredients. I topped it with a short blast of soda water for texture, and a little astringency. — ★★★★★
  • could drink this all summer.
  • Nice, light aperitif. Also good with soda on the rocks for an even lower alcohol drink. Good with Cocchi Americano, too. — ★★★★
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Dan commented on 10/31/2011:

I'm not sure where I got this. I probably was from an online forum.



Dan commented on 11/16/2011:

I don't know, but probably. I'll give DavisSqPro credit.


<br />The Duplex is an enjoyable drink, and its wonderful taste is in the simplicity of the drink itself. There are only two major ingredients, the Lillet Blanc and the Punt e Mes. Period. The other two ingredients may seem to play a somewhat minor role, but they are essential to the drink's pleasantness. The orange bitters (I used Fee Bros West Indies Orange Bitters, which has a somewhat more distinctive taste than the usual Regan's or Angostura Orange Bitters) and the lemon peel add additional flavors and more complexity to this drink. The Duplex can, in my opinion, be imbibed in a hot afternoon, or before dinner, or after dinner. It is a light, somewhat complex tasting, yet versatile drink.


refreshing and tasty like a Picon punch -- I'll probably fiddle with ingredients. I topped it with a short blast of soda water for texture, and a little astringency.


Rosita

1 1⁄2 oz Reposado Tequila
1⁄2 oz Dry vermouth
1⁄2 oz Sweet vermouth
1⁄2 oz Campari
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish

History

Previously posted as an Aperol version, with 2oz of Tequila and 2 dashes of Fee orange bitters.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(23 ratings)
From other users
  • Tried a variation of the version in the comments - mezcal, gran classico and punt e mes. stirred, rock, orange peel expressed.
  • Perhaps my all time fave. 5-stars for a version with mezcal instead of tequila and equal parts mezcal (del Maguey Vida is good), vermouth (perfect), and Gran Classico.
  • Per commented suggestions, switched to mezcal and did equal parts with the split vermouth and Campari. A nice negroni variant, more accessible than I expected.
  • Re Aperol variation: Merely OK. Seems like too much tequila. My tastes have changed. Revisit. — ★★★
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Curated to move brands from notes to Brands (Fee's, Noilly Prat, Partida)


mako commented on 11/25/2016:

I had this first at Brick & Mortar in Cambridge, Massachusetts (Misty Kalkofen's place) but it was mezcal instead of tequila and it was 1:1:1 mezcal, vermouth (perfect as here), and campari.

I make the mezcal version of this at home with Gran Classico instead of Campari and it is among my very favorite cocktails in this modified form.


Blackthorn Cocktail

Instructions

Stir, strain, up.

Notes

This is from the 1926 "revised" edition - the 1901 version is 2/3 Tom Gin and 1/3 Sloe Gin with 2 dashes orange bitters - quite a bit stiffer.

YieldsDrink
Year
1901
Authenticity
Authentic recipe
Creator
St. Boltoph's Club, Boston
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • A little on the sweet side for me.
Similar cocktails
  • Jimmy Walker — Sloe gin, Curaçao, Grapefruit bitters, Orange peel

This recipe seems under-rated. I wonder if it is the ratio or if people are using cheap/terrible sloe gin?

There are, at least, three types of cocktails that vye for the "Blackthorn" name. Sloe berries are the fruit of the Blackthorn tree & this concoction is probably the one that should have the title [though other have (humorously) proposed Irish whiskey-based concoction being credible due to where Blackthorn trees are grown].

This recipe dates to pre-1926 [when it appeared in Bolton's Sideboard]. Dave Arnold's recipe [1.5 oz Plymouth/0.75 sweet vermouth/0.75 sloe gin/2 dashes bitters] is better-balanced than this version.


<br />I tried the revised "Blackthorn English" recipe submited by commentor noksagt. I used Plymouth Gin, Hayman's Sloe Gin, Dolin sweet vermouth, and Bitter Truth's aromatic bitters. Personally, I did not find this particular cocktail to be well balanced. I don't know whether Hayman's sloe gin is considered a better brand, but I thought it overwhelmed the rest of the ingredients. If I were to make this libation again, I would probably turn to Cinzano's sweet vermouth, which has pronounced fruity overtones thatmay soften the sloe gin. Also, noksagt did not specify the type of bitters to us; in the future I will probably fall back on orange bitters. Regardless, I rated noksagt's suggested version of "Blackthorn English" at 3.0.


So this was one of those original drinks on KC that I  ran across and saw it was in need of fixing. The earliest I can trace this back is to a 1901 private "Sideboard for Gentlemen" published for the St. Boltoph's Club in Boston, MA. It's been around since 1880 and had members including Henry Cabot Lodge, Francis Parkman and Phillips Brooks (who wrote the lyrics to O Little Town of Bethlehem). Thanks,  Zachary


Sweetie Pie

1 3⁄4 oz Apple cider
1 pn Salt
1 sli Apple (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Lydia Reismueller, PDT, New York, NY
Source reference
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Difford's has this with apple juice instead of cider. My cider was too dry and I had to add a barspoon of maple syrup.
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  • Parker Likes Rosemary — Bourbon, Apple cider, Grade B maple syrup, Lemon juice, Rosemary
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Test Pilot

1 1⁄2 oz Jamaican rum
3⁄4 oz Light rum
1⁄2 oz Lime juice
6 dr Absinthe
1 Maraschino cherry (as garnish)
Instructions

Use crushed ice for shaking (5 sec) and glass.
Shake, Rocks, Lowball

Notes

Very good, easy drinking cocktail.

YieldsDrink
Year
1941
Authenticity
Authentic recipe
Creator
Don the Beachcomber (Donn Beach)
Curator rating
Not yet rated
Average rating
4 stars
(30 ratings)
From other users
  • Great classic tiki drink when you want one that isn’t super sweet.
  • Very good tiki drink!
  • Robin might prefer it without the Absinthe. — ★★★★
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  • Bumblebee — Dark rum, Bitters, Lime juice, Egg white, Honey, Orange peel
  • Angus Story Daiquiri — Jamaican rum, Dark rum, Martinique Rum, Lime juice, Cane syrup, Lime
  • Tommy and the Ron Dels — Añejo rum, Tequila, Galliano, Mezcal, Absinthe, Bitters, Lime juice, Agave syrup, Lime

YUM!! This is such a great drink, the absinthe is rendered unrecognisable but brings out the cinnamon flavour of the falernum, how is that possible? I don't know but it sure is tasty! Also don't go flying any planes after one of these, this sucker's strong!


Pama Caipirinha (Pama Batida)

2 oz Cachaça
3⁄4 oz Lime
Instructions

Squeezed limes, Shake, Rocks, Lowball

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Cassis Caipirinha (Cassis Batida)

2 oz Cachaça
1 oz Cassis
1 oz Lime
Instructions

Squeezed limes, Shake, Rocks, Lowball

Notes

Need to taste to confirm

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Starts off raisin-y, but a decent way to dispose of Cassis.
  • Hides the punch it packs under dominant tartness. A bit one-note but appealing. — ★★★★
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Bitter Mac

1 1⁄2 oz Blended Scotch, Dewar's
3⁄4 oz Dry vermouth
3⁄8 oz Cynar
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Hope & Olive, Greenfield, MA
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Made this shaken (whoops). Still good. Should try again.
  • Worth a try
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