Bumblebee

2 oz Dark rum
1 1⁄2 t Honey (or more, to taste)
2 t Lime juice (or so, to taste)
2 t Egg white
3 dr Bitters, Angostura (as garnish)
1 twst Orange peel (as garnish)
Instructions

Dry shake, add ice, shake, strain, cocktail glass, dot top with bitters, garnish with twist

History

Calls for strained honey; not needed today

Yields Drink
Year
1939
Authenticity
Authentic recipe
Creator
Charles H. Baker, Gentleman's Companion
Source reference

http://sloshed.hyperkinetic.org/2010/02/13/bumble-bee-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Nice balance of acid, sweetness, and dark rum. I'd double the portions per serving/person.
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Dan commented on 9/24/2011:

Updated to clarify ingredients, quantities, and method. Bitters corrected from Angostura Orange to regular Angostura.

Cagmaggers commented on 5/28/2012:

The linked recipe calls for 1.5 t honey, not 1.5 oz.

Dan commented on 5/28/2012:

Thanks. Fixed oz -> tsp.

Silver Gin Fizz

1 1⁄2 oz Gin
1 oz Lemon juice
1 t Sugar
1 Egg white
1 oz Soda water (top)
Instructions

Dry shake, add ice, shake, stain.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Someone at my bar asked for a unique gin martini that they had never heard of. I took a chance and whipped this one up, modeled after the original Gin Fizz. Its frothy and citrusy, and easy to make. — ★★★★
  • Use half lemon, half lime? Grapefruit bitters on top?
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Gin Rickey

2 oz Gin
3⁄4 oz Lime juice
3 oz Club soda
Instructions

Lime Wedge, Build, Rocks, Collins

Notes

Gary Regan: "I'm not a fan of this drink"

Yields Drink
Year
c 1890
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Variants: 1 oz Lime. Muddle with either: 1/3 cup raspberries; OR 1/3 cup blueberries.
  • Use the death & co version.
  • Except on the hottest days, I prefer the Death & Co. recipe described in the comments. Their's gets 4 stars.
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Zachary Pearson commented on 4/20/2015:

Curated this. Removed grenadine from the drink - it's literally gin, lime juice and club soda. Tart!  Thanks,  Zachary

Malty Puppy commented on 4/20/2015:

Good with two dashes of simple syrup (according to David Embury's advice). Refreshing, effervescent and tart.

mako commented on 5/16/2018:

I think few days are hot enough that I prefer my Gin Rickey "bone dry" as per this recipe. If it's the hottest day of the year, make this recipe.

Every other day of the year, I prefer the Death & Co recipe: 2 oz Gin (Beefeater); 1oz Lime Juice; 1/2 oz Simple Syrup; Club Soda (to taste).

 

drinkingandthinking commented on 7/18/2023:

I prefer the original, no sugar. Better than a martini or a tom collins if you just want an excuse to drink gin.

Left Hand

2 oz Bourbon, Elijah Craig
3⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Campari
2 ds Bitters, Bittermens Xocolatl Mole
1 Maraschino cherry (as garnish)
Instructions

Stir, stain, straight up, cocktail glass, garnish

Notes

The original called for Bittermen's Sweet Chocolate bitters, a one-off bitters made by a measuring error when making their Mole bitters.

History

This recipe previously listed a variation using rye, regular sweet vermouth, and omitting the bitters. Corrected thanks to a comment by Campus Five.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Sam Ross, Milk & Honey and Little Branch, New York, NY
Source reference

Dark Spirits, A. J. Rathbun, Melissa Punch

Curator rating
Not yet rated
Average rating
4 stars
(40 ratings)
From other users
  • Beats a Manhattan any day. Used Cocchi di Torino. Vanilla and chocolate... Mmmm...
  • Was OK - not sure if it's cuz of the mole bitters. maybe i don't like them? I used Punt, btw. and bourbon 1.5oz.
  • We also make this one with a 2:1 ratio (1.5 oz bourbon), as recommended in the PDT. Garnish with an amarena cherry (Fabbri or Toschi), or a home-brandied version of same. — ★★★★★
  • Works better with Bitter Luxardo, rather than Campari.
  • I made with coffee-infused Antica Formula. Nice, Campari comes out strong. I might reduce that to .5 oz. Also, I reduced bourbon to 1.5oz as suggested by other users.
  • Used Evan Williams single barrel bourbon (2.5 oz). Rate 4.0
  • make with 1.5 oz bourbon
  • Still says 2oz bourbon. Should be 1.5oz.
  • Boy that cherry was good at the end.
  • Beautiful color. Blood just starting to dry. Very inviting aroma. Spicy, and very old school. Ladies and gentlemen, Do not call. We have a winner! Best showcase for chocolate bitters yet!
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campus five commented on 5/22/2011:

The recipe as currently listed is not the original, but rather an accidental variation by Damian Windsor (currently at Roger Room, Los Angeles) that I have posted on eGullet repeatedly.

The original is by Sam Ross (Milk and Honey, Little Branch, etc.).

1.5 oz Bourbon (Elijah Craig)
.75 oz Campari
.75 oz Carpano Antica
2 dashes Mole Bitters

Stir, strain, up, cherry.

This recipe was originally found on the Bitterman's website, but it's been removed.
It can be found in this book: http://books.google.com/books?id=hKgGjgbfhaUC&pg=PA76&lpg=PA76&dq=%22le…
However, it lists Bitterman's Sweet Chocolate Bitters, instead of the Mole Bitters.

Dan commented on 5/22/2011:

Thanks, Campus Five. I've correct the recipe using the source you cited.

tophat665 commented on 8/04/2013:

Wow! That's a perfect showcase for chocolate in bitters (I had to use Fee Bro's Aztec Chocolate, but that's close, nu? Same league if not the same ballpark.) Well played! 4 of 5, and 4.7 if there were 10th stars.

Casey commented on 8/09/2013:

Good - but if I'm aiming for this, I prefer a Punt e Mes manhattan (2:1) with 2 big dashes of Bittermens Mole.

Skid Row

2 oz Genever, Bols
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Ramazzotti
1 ds Orange bitters, Fee Brothers Orange
1 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (flamed, expressed, as garnish)
Instructions

Stir, strain, straight up, coupe, flamed orange peel garnish

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Eric Alperin, The Varnish, Los Angeles, CA
Source reference

http://liquor.com/liquor/articles/raising-the-bar-eric-alperin/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Try
  • Too sweet. Added 1/2 lemon. Much better. — ★★★★
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Scozesse

1 1⁄2 oz Blended Scotch
1⁄2 oz Gin, Hendrick's
1⁄2 oz Campari
1⁄2 oz Lime juice
1 t Honey syrup
Instructions

Shake, strain, straight up, cocktail glass. Stir for a smoother mouthfeel if desired.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Dave Wondrich
Source reference

Chef, Interrupted by Melissa Clark, http://egullet.org/p1508487

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Made with Sapphire; Belvinie Doublewood, lemon, and agave. Good, but perhaps not worth the ingredients. Retry with Islay or Islay mix. — ★★★★
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Dark and Orangey

2 oz Dark rum
1 oz Ginger liqueur, King's Ginger
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Lime juice
1 ds Orange bitters, Angostura Orange
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish

Notes

Recommend 1oz Smith & Cross and 1oz molasses-forward rum (Goslings 151 worked).

History

Revised to be more tarter, more ginger-forward. Originally was 1oz Cointreau, 1/2 Gingembre, 1/2 lemon, 3d orange bitters.

Yields Drink
Year
2009
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
4 stars
Average rating
4 stars
(24 ratings)
From other users
  • Must Try
  • Made with Creole Shrubb
  • Made with 1/2 S&C and 1/2 Cruzan Blackstrap. Probably the most appealing use of the latter I've had.
  • Like a spicier, oranegy-er daiquiri.
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Dan commented on 5/27/2012:

Significantly revised to be less orange, more ginger-forward, spicier, and less sweet.

Steve L commented on 5/03/2017:

I like this quite a bit.  It's like a spicier, orangey-er daiquiri. I almost want to throw a little club soda on top of it, cause I'm crude that way.  

sevyryelsdorn commented on 6/11/2018:

I subbed the Cointreau with Clement Creole Shrub, which seemed to fit the other ingredients well with an agricole base. As such, I didn't use a high-hogo rum, opting for Gosling's (given the Bermuda homage) and Cruzan Blackstrap. Used Domaine and Canton ginger, Regan's orange bitters. Excellent.

92 Siestas

2 oz Reposado Tequila, Lunazul Reposado
1 oz Ginger liqueur, Canton
1 oz Lemon juice
1 t Agave syrup
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, rocks, low ball

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Lord Hobo, Cambridge, MA
Source reference

E-mail from Lord Hobo

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • I used 1800 reposada. A bit sweet and sour for me so I tried with 3/4 lemon, 1/2 t agave. Also added Bitter End Moroccan bitters for a bit of musky mystique! — ★★★★★
  • A touch too sweet. The next time will omit the agave and see. — ★★★★★
  • Need to try
  • Like a ginger/lemon Margarita, with a subtle undertone from the bitters. — ★★★★★
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Sloppy Possum

1 1⁄2 oz Fernet Branca
1 1⁄2 oz Ginger liqueur, Domaine de Canton
1⁄4 oz Lemon juice
Instructions

Shake, strain, straight up, cocktail glass

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Lord Hobo, Cambridge, MA
Source reference

http://lordhobo.com/, conversation with Lord Hobo

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Delicious, but not for the timid. Sharp ginger notes balance the Fernet's menthol and the lemon's acid tones down the bitter and balances the sweetness.
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christina in tacoma commented on 9/11/2011:

That is some sublime, gingery minty goodness. Disclaimer: I am hopelessly addicted to ginger and mint. Thank you for sharing!

Dan commented on 9/12/2011:

Yes. Lord Hobo came up with a great intro to Fernet. It's fabulous (if you like Fernet, which I do).

maestro898 commented on 12/27/2013:

Also tried with equal parts Fernet, ginger liquor, and gin, with great success.

hazenyc commented on 8/13/2020:

Added 2 dashes chocolate bitters. 👍

Slope

2 1⁄2 oz Rye (Bulleit or Wild Turkey)
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Apricot liqueur, Rothman and Winter
2 ds Bitters, Angostura
2 Maraschino cherry (as garnish)
Instructions

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

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Julie Reiner, Flatiron Lounge, New York, NY
Source reference

Twitter interaction with the creator

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Created as a "Manhattan that is not a Manhattan" (and a sort of companion drink to the Gin Blossom). Sadly, just not much different/better than a Manhattan.
  • Other Brooklyn drinks (e.g. Prospect Park) are more to my liking. — ★★★
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Zachary Pearson commented on 10/02/2016:

Curated this - because there was some confusion as to the proportions of this drink, I asked Julie Reiner and she sent me a picture of the recipe (which must be from The Craft Cocktail Party). Updated this to the specified brands - she's specific about them, changed 1 dash of Angostura to 2. Thanks,  Zachary

Shawn C commented on 10/02/2023:

Should this be called "The Slope" rather than just "Slope"? That is the primary way I see it listed, and it refers to a neighborhood, so the emphasis would make sense here. There seem to be a LOT of slight variations of this cocktail including later versions (plural) attributed to Julie Reiner herself. There is a 2017 video by her using Maker's Mark bourbon (rather than rye) and Giffard Apricot--so it doesn't look like formula is set as one might expect. In various recipes on the web the base spirit is listed from 2 to 2 1/4 to 2 1/2 oz, while apricot is from 1/4 to 1/2 and Angostura bitters from 1 to 2 dashes.

I tried two different versions of this tonight based on a slightly different recipe and thought it was quite good (as did the others who sampled what I made.) I used "only" 2 oz of Rittenhouse Rye for both, with 3/4 Punt e Mes, and 1/4 R&W Apricot. This had plenty of peppery rye and alcohol heat which reinforced the bitter components in Punt e Mes. I used a single dash of Angostura for one, and a single dash of Abbott's bitters (my own bottling based on Darcy O'Neil's recipe) for the other.

The Angostura was pretty noticeable at only a dash, and this cocktail is a good candidate for experimenting with different aromatic bitters to appreciate the differences they provide. I somewhat preferred the cardamom/clove/fennel from the Abbott's over the more cinnamon baking spice of the Angostura, but others were evenly split as to preference.

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