Jolly Roger

1 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Light rum
1 oz Orange juice
1⁄4 oz Falernum
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish.

Notes

If no blackstrap rum, use 2 oz dark rum.

YieldsDrink
Year
2000
Authenticity
Unknown
Creator
Robert Hess
Source reference

http://www.smallscreennetwork.com/video/193

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Good for using up OJ and blackstrap rum. Otherwise just OK.
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Singapore Sling

1 1⁄2 oz Gin
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Bénédictine
2 oz Pineapple juice
3⁄4 oz Lime juice
1 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
1 sli Pineapple (as garnish)
Instructions

Shake hard or blend for a foamy texture, strain into a collins glass. Garnish

Notes

Use fresh pineapple juice if at all possible

History

Many variations. Some recipes have grenadine and/or club soda. Others use lemon instead of lime.

Singapore Sling, Raffles Hotel, Singapore
2008, Creative Commons, Paul Fenton, Wikipedia
YieldsDrink
Year
1915
Authenticity
Unknown
Creator
Ngiam Tong Boon, Raffles Hotel, Singapore
Source reference

http://en.wikipedia.org/wiki/File:Singapore_Sling.jpg

Quickstart
Tiki and exotic cocktails
Curator rating
Not yet rated
Average rating
4.5 stars
(36 ratings)
From other users
  • The balance is actually right with 1.5 oz. of pineapple juice. And I used 6 muddled fresh cherries instead of the liqueur. This is the best proportion of ingredients for this drink that I've used so far. — ★★★★
  • best ratio yet.
  • Up to 3 oz oj for a weaker drink, but it muddies the color.
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Made this tonight, subbing Maurin Quina for the Cherry Heering. This is quite pleasant, and Tiki-ish. Pineapple's always good for texture, and there's something interesting going on between the pineapple and the Benedictine (which makes three winners in my book - pineapple + Cynar, or Benedictine or green Chartreuse). It's a bit sweetish, and quite easy to drink.

I enjoy the PDT recipe.  Nearly the same, but lime juice down to 0.25 oz and add 0.5 oz grenadine.

improved with 1/4 oz. grenadine (the horrible Rose's stuff) which adds needed sugar and color. Also a bit of club soda for the head.

Canton

1 1⁄2 oz Jamaican rum
1⁄4 oz Maraschino Liqueur
1⁄4 oz Orange Curaçao
1 ds Grenadine
1 twst Orange peel (as garnish)
1 oz Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

YieldsDrink
Authenticity
Unknown
Source reference

http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=199

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
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Boulevardier

1 1⁄2 oz Bourbon
1 oz Campari
1 oz Sweet vermouth
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass

Notes

Bracingly bitter, particularly with the Carpano Antica.

History

A great cocktail, but the modernized 1794 is even better.

YieldsDrink
Year
1930's
Authenticity
Authentic recipe
Creator
Signature cocktail of Erskine Gwynne, writer and socialite, nephew of Vanderbilt
Source reference

Ted Haigh, Vintage Spirits and Forgotten Cocktails; 1794: http://www.kindredcocktails.com/cocktail/1794

Curator rating
4 stars
Average rating
4.5 stars
(78 ratings)
From other users
  • Along the Bourbon Trail
  • Simply delicious! More bitter than a Manhattan, but intensely cocktaily, and a lovely sipper.
  • Bitter from the campari
  • Very bitter from the Campari
  • sub campari with averna etc = fun too
  • Bourbon plays much bigger role than gin does in Negroni.
  • Jeff W likes this — ★★★★
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Dan commented on 10/29/2011:

Curated to standardize formatting and to refer to the improved 1494.

Try a Boulevardon: switch the campari for averna amaro--it's much less bitter and pulls the roasted flavors out of the bourbon. I also add Bittercube Cherrybark Vanilla bitters

This is a great cocktail, but I recommend it on the rocks. It's easier to enjoy for newcomers to Campari, and anyway the change in taste as it dilutes is really interesting and enjoyable.

My favourite amari / vermouth based cocktail. I use either bourbon or rye (or rum). Most vermouths work but I prefer to use Carpano Antica.

I batch bottle it in the ratio 2:1:1 - I keep it in the fridge & drink it over ice with a quick finger stir.

There are lots of variations, IMO good additions include:

- either an orange twist or lemon twist

- Averna (sub for the vermouth - I've not found other amari work as well)

- Orange bitters

- Chocolate bitters

- Hellfire bitters

- Coffee liqueur

Blue Moon

2 oz Gin
1⁄2 oz Crème de Violette (or Crème Yvette)
1⁄2 oz Lemon juice
1 oz Egg white (optional)
1 twst Lemon peel (optional, as garnish)
Instructions

Shake, strain, straight up, cocktail glass. Egg white and garnish are suggestions of Ted Haigh, not in the original.

History

A 1917 version uses Yvette, dry vermouth instead of lemon juice, and orange bitters.

YieldsDrink
Year
1941
Authenticity
Authentic recipe
Creator
Crosby Gaige's Cocktail Guide and Ladies' Companion
Source reference

Vintage Spirits & Forgotten Cocktails, Ted Haigh

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • Egg white makes it a baby-blue beauty and ties the flavors together with some nice creaminess. Quite a dry finish.
  • 3/10/14 My version is without egg white and 3/4 lemon, 3/4 Creme de Violette (used Creme Yvette).
  • Could be okay if the sour was balanced with simple, but probably still not great.
  • Try with egg white before finalizing score.
  • Not a huge Creme de Violette fan, and this was too much. Worth re-trying with Creme Yvette. — ★★
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yarm commented on 3/27/2020:

Hugo Ensslin's 1916/17 version has a red wine float, but the one in the Pioneers of Mixing in Elite Bars: 1903-1933 lacks that red wine float and is closer to the Martini riff (gin, dry vermouth, Creme Yvette, orange bitters). The citrus one is much later and appears in Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion and David Embury's 1948 The Fine Art of Mixing Drinks.

Vacation Fizz

1 1⁄2 oz Cachaça
1 oz Aperol
3⁄4 oz Lemon juice
1⁄2 t Simple syrup
1 oz Egg white
1 ds Grapefruit bitters (as garnish)
Instructions

Dry shake, shake with ice, strain, straight up, flute.

YieldsDrink
Authenticity
Unknown
Creator
Zane Harris, Vessel, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Robin likes it without the eggwhite fizz — ★★★★
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Ruby Cocktail

3⁄4 oz Sloe gin, Plymouth
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1 ds Cherry Liqueur, Cherry Heering
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir, strain, express oil over top of drink.

YieldsDrink
Year
1908
Authenticity
Authentic recipe
Creator
William "Cocktail" Boothby
Source reference

"The World's Drinks and How to Mix Them", William Boothby, 1908, found at http://eatdrinkkeep.com/recipes/133

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Curated: Revised ingredients and amounts to match source reference. This was originally entered as gin instead of Sloe gin, and only 1/2 oz instead of the 1/2 jigger (=3/4 oz) that Boothby calls for. Added twist garnish.

Barbara West Cocktail (Creole Cocktail with Bitters)

2 oz Gin
1 oz Amontillado Sherry
1⁄2 oz Lemon juice
1 ds Bitters, Angostura (small)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

History

The suggest of Amontillado Sherry comes from Ted Haigh.

YieldsDrink
Year
1930's
Authenticity
Authentic recipe
Creator
Unknown
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Very dry. Based on the comments I read I tasted it before shaking and then added a bar spoon of agave. It was not enough to keep it from being almost astringent. Perhaps another sweeter ingredient would help this drink reach its potential. — ★★★
  • Pretty good - although we agree with the comments on adding some sweetener (.25). I added a bit of lavender simple syrup. — ★★★★
  • Used Berto gin. Might be a bit dry with very dry gin
  • Delicious - but for my tastes, I had to add a bit of agave syrup to give it just a touch of sweetness.
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Black Feather

2 oz Brandy
1 oz Dry vermouth
1⁄2 oz Triple sec, Cointreau
1 ds Bitters, Angostura
Instructions

Lemon twist, Stir, Straight Up, Cocktail

YieldsDrink
Year
2000
Authenticity
Unknown
Creator
Robert Hess
Curator rating
Not yet rated
Average rating
3 stars
(12 ratings)
From other users
  • Used Dolin Dry. Orange is very prominent, but still a fairly dry, boozy drink. This one might be worth doing some experimenting with bitters.
  • Would remake with Cointreau as written
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Calvados Cocktail

1 1⁄2 oz Calvados
1 1⁄2 oz Orange juice
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Orange bitters
Instructions

Orange wheel, Shake, Straight Up, Cocktail

Notes

Robert Hess reimagined this drink with 2 dashes of orange bitters instead of the 3/4 oz.

History

Originally in the 1930 Savoy Cocktail Book

YieldsDrink
Year
1920's
Authenticity
Authentic recipe
Source reference

Vintage Spirits & Forgotten Cocktails, Ted Haigh, pg. 85

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • It's a lot of bitters. Try again with half?
  • With the full 3/4 oz bitters (I used a mix of Regan's and Fee's), it's quite bitter! Looks like it will be sweet and fruity but it's rather medicinal. — ★★
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Curated: Reverted this to the VS&FC version, which was with 3/4 oz orange bitters. Moved the Hess variation to notes. Updated History and Source.

Tucker commented on 2/16/2015:

Tried both ways. May prefer the original version as the modern take is a bit too sweet. 

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