Valentino

1 oz Aperol
1 oz Reposado Tequila
1 oz Rhubarb juice (*)
1⁄2 oz Agave syrup (pomegranate ginger **)
3 oz Grapefruit juice
1⁄4 oz Lime juice
1 oz Club soda (splash)
1 twst Grapefruit peel (as garnish)
1 twst Lime peel (as garnish)
Instructions

Shake, strain, rocks, double old fashion, top with soda, garnish.

Notes

* To make rhubarb juice, cut fresh rhubarb into chunks, parboil, then steam, until the rhubarb is tender. Extract the juice by mashing the pulp through a fine-mesh sieve.

** To make Agave Pomegranate Ginger Syrup, 2 cups agave nectar
1 cup pomegranate juice
1 large finger of ginger, sliced

Instructions: Pour agave nectar and pomegranate juice into a pot. Add ginger. Bring to a boil. Turn off and let steep until cool. Remove the ginger and store in a glass bottle in the refrigerator.

Yields Drink
Year
2007
Authenticity
Unknown
Creator
Victoria Damato-Moran, Montgomery Place, London
Source reference

http://underhill-lounge.flannestad.com/2008/06/27/victoria-damato-moran/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Gilroy (Kirschwasser variation)

1 oz Gin
1 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Kirschwasser
1⁄2 oz Lemon juice
Instructions

Shake, Straight Up, Cocktail

History

Original recipe used orange bitters and no kirshwasser.

Yields Drink
Year
1927
Authenticity
Altered recipe
Creator
Harry McEhone, adapted by Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Sour and dry.
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Bombay Cocktail (No.2)

1 ds Absinthe
2 ds Triple sec, Cointreau
1⁄4 oz Dry vermouth
1⁄4 oz Sweet vermouth
1⁄2 oz Brandy
Instructions

Shake, stain, straight up, cocktail glass

Notes

Some prefer a much larger dose of brandy (1 1/2 oz) for a more modern balance. Some might also prefer to stir.

Yields Drink
Year
1930's
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book, Harry Craddock
Source reference

http://egullet.org/p1361185 http://cold-glass.com/2011/02/11/absinthe-and-brandy-the-bombay-cocktai…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Very similar to Black Pagoda
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Bitter Grapefruit Fizz

2 oz Aperol
1 oz Campari
1⁄2 oz Lime juice
2 oz Seltzer water (to top)
1 wdg Lime (as garnish)
Instructions

Build sill ingredients over ice in highball glass, stir well, top with seltzer, stir gently, garnish with lime wedge.

Notes

Intriguing grapefruit flavor, despite an absence of actual grapefruit.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4.5 stars
(13 ratings)
From other users
  • Refreshing, lightly sweet, great drink. Fun and summery.
  • Fantastic drink. Bitter as...
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bvankammen commented on 9/30/2017:

You could back off on the Campari a little.  I like Campari, but I was looking for the Aperol to be more apparent in this drink.  Still really good though.

Bask

1 1⁄2 oz Campari
1 1⁄2 oz Orange juice
3⁄4 oz Kirschwasser
Instructions

Shake, Rocks, Lowball

Notes

Delicious. Maybe not quite as good as a Shiver, but still very good

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I like this idea but think I just have a hangup with kirschwasser.
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Dan commented on 12/07/2011:

Thank you very much. I have to admit that it was inspired by the even better Shiver. The Shiver, however, required Clear Creek Eau de Vie of Douglas Fir, which is both hard to find and quite expensive (about $50/375ml, or $133/liter). Bask is easy to make and Kirschwasser is readily available and more likely to be in one's liquor cabinet that just about any other equ de vie, I think. It is full of bright sunshine.

Eddie Brown

2 oz Gin
1 oz Aromatized wine, Lillet Blanc
2 ds Apricot liqueur
Instructions

Stir, strain, straight up, cocktail

Notes

Cocchi American would be a good substitute for the original Kina Lillet.

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

http://underhill-lounge.flannestad.com/2008/09/22/martin-cate/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Mr Manhattan (Savoy)

1 cube Sugar
4 lf Mint (gently pressed)
1⁄2 t Lemon juice
1⁄4 oz Orange juice
2 oz Genever, Bols
Instructions

Muddle sugar with lemon and orange juice, press mint, add gin, shake, strain, straight up, cocktail glass.

History

Sugar was crushed with a little water.

Yields Drink
Year
1930
Authenticity
Unknown
Creator
Savoy
Source reference

http://underhill-lounge.flannestad.com/2009/03/24/

Curator rating
Not yet rated
Average rating
Not yet rated
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Broken Shoe Shiner

1 oz Pastis, Pernod
1 oz Aperol
1 oz Bénédictine
1 oz Pineapple juice
1 oz Lemon juice
1 oz Egg white
9 dr Rose water
Instructions

Dry shake, shake with ice, strain, cocktail glass, garnish with 9 drops of rose water. Makes two.

Notes

Substitute other floral flavor for rose water, such as Crème de Violette. Some may prefer a touch more lemon.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Stephen Cole, Violet Hour, Chicago, IL
Source reference

Beta Cocktails

Quickstart
Innovative and challenging
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • I try less Pernod.
  • will probably try this with Muse Verte...
  • Nice. A bit sweet though.
  • Very good. Used Absinthe and Creme de Violette. A tad sweet and candy-like. Might be better with more Aperol and less pineapple and pernod. — ★★★★
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Dan commented on 11/04/2011:

That is odd. The recipe came directly from the first edition of Rogue Cocktails -- now renamed Beta Cocktails. The blurb from the first edition is reproduced in this blog post by Fred Yarm on Cocktail Virgin Slut, along with some interesting backstory.

The only difference I see in the two recipes is that the one from Rogue Cocktails specifies merely "Pernod," but which we assume Stephen means Pernod brand pastis. Rimbaud's Left Hand on about.com specifies "Pernod Absinthe." This is a quite different from the sweet low-alcohol pastis of the Rogue Cocktails recipe. Interestingly, the photograph on the about.com page is copyright Pernod Absinthe.

I wonder if Pernod modified the recipe when it introduced its Absinthe. This is mere speculation, of course. I will see if I can contact Stephen Cole and find out.

Foglia Noce (Walnut Leaves)

2 1⁄2 oz Applejack
1 oz Nocino
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Expressed orange peel (discarded), Stir, Rocks, Lowball

Yields Drink
Year
2009
Authenticity
Unknown
Creator
John Gertsen, No. 9 Park, Boston, MA
Source reference

http://drinkboston.com/2007/11/29/the-most-fun-i-ever-had-at-a-library/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Simple but very good - both primary flavors of spirits complement each other very well. I used Peychaud's bitters.
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Arborist

2 oz Gin
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Dry vermouth
1⁄4 oz Nocino
Instructions

Carpano Antica will be dryer than Punt e Mes. Could also use regular sweet vermouth.
Expressed Lemon peel (discarded), Stir, Straight Up, Cocktail

Notes

OK. Caramel, slightly sweet. Made with Carpano Antica.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Unknown.
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Not likely to try again.
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