Someone Else

1 oz Scotch, Macallan 12
1 oz Dry vermouth, Boissiere
1⁄2 oz Cynar
1⁄2 oz Apricot liqueur, Marie Brizard Apry
Instructions

Stir, strain, straight up, cocktail glass

History

Unnamed by its creator. Another eGullet poster suggested "Who Else?" as in who else but Boston Apothecary would come up with such a concoction. I gave it the name Someone Else, absent an official name from the creator.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Boston Apothecary eGullet
Source reference

http://egullet.org/p1603208

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Now You Know — Gold rum, Fino sherry, Cynar, Licor 43, Peychaud's Bitters, Grapefruit peel
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Alto Cucina #2

1 oz Bourbon, Booker's
1 oz Dry vermouth, Vya
1⁄2 oz Cynar
1⁄2 oz Crème de Fraise, Primi Frutti (Fragola)
Instructions

Stir, strain, straight up, cocktail glass.

History

Authentic unnamed recipe by Boston Apothecary. Named by the poster.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Boston Apothecary
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • I used a muddled fresh strawberry. Meh. Boring. Not worth the Bookers. — ★★
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  • Someone Else — Scotch, Dry vermouth, Cynar, Apricot liqueur
  • The Doe's Path — Rye, Dry vermouth, Cynar, Bénédictine, Rosemary
  • Old Bastard — Rye, Dry vermouth, Cynar, Campari, Lemon peel
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mahastew commented on 11/19/2011:

Previous commenter really missed a good experience by not using creme de fraise. 4.5 stars for me.

Say Goodnight Gracie

2 oz Light rum
3⁄4 oz Rich demerara syrup 2:1 (demerara simple syrup)
1⁄3 oz Crème de Violette
1⁄2 oz Lime juice
1 ds Rhubarb bitters
1 twst Lime peel (as garnish)
Instructions

Substitute lemon bitters if needed.
Lime twist, Shake, Straight Up, Cocktail

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Katie Loeb Oyster House, Philadelphia
Source reference

https://forums.egullet.org/topic/72687-rhum-agricole-the-topic/?do=find…

Curator rating
4 stars
Average rating
4.5 stars
(7 ratings)
From other users
  • Very enjoyable cocktail. Made with SLR rum from St. Vincent Homemade Jaggery syrup (1.25/1) — ★★★★★
  • Quite tasty—tropical fruit up front, floral finish. But ugly gray-green color.
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  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
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Craig E commented on 5/02/2019:

Curated to add rhubarb bitters which somehow got left off the ingredients list, and to add the reference link. 

Far Eastern Gimlet (Gin)

2 oz Gin, Hendrick's
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
Instructions

Stir, strain, straight up, cocktail glass

History

The original uses vodka, lemon, house-made elderflower cordial, and no bitters.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Merchant Hotel, Belfast, UK, as adapted by Maks Pazuniak
Source reference

http://egullet.org/p1597855 http://chanticleersociety.org/filestorage/Media/Merchant%20Hotel%20Bar%…

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Need to cut back on the lemon juice. — ★★★
  • A lovely drink with just enough sweetness.
  • Pleasant. — ★★★
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Craig E commented on 6/22/2015:

I didn't see anything in the sources specifying stirring, but I'd think this is something you'd shake.

queenshaboo commented on 1/20/2017:

Lovely and drier than expected. Subbed Death's door and lavender bitters, finished with sprig of lavender as garnish. 

Pisco Flower

1 1⁄2 oz Pisco
3⁄4 oz Lemon juice
1⁄2 oz Crème de Violette, Rothman and Winter (scant)
1⁄4 oz Maraschino Liqueur
Instructions

Shake, stain, straight up, cocktail glass

Notes

Riff on an Aviation

Yields Drink
Year
2008
Authenticity
Altered recipe
Creator
KD1191, eGullet
Source reference

http://egullet.org/p1626066

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • I should like this more than I do... A bit too much lemon perhaps? Might try with lime also...
  • Personally, I'd use a lot less Crème de Violette. Also might be interesting to try the Cooper Creme de Yvette, although the vanilla flavors may clash.
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  • Left Coast — Plum eau-de-vie, Genever, Maraschino Liqueur, Crème de Violette, Lemon juice, Pineapple juice
  • Violetta thyme — Gin, Elderflower liqueur, Crème de Violette, Maraschino Liqueur, Bitters, Lemon juice, Thyme
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christina in tacoma commented on 9/11/2011:

If you try the Tempus Fugit instead of the Rothman & Winter, I think that will eliminate the desire to use less of the Violette. In fact, I doubled it, and it was still pretty gentle on the floral notes.

I don't know much about Pisco, other than to look for a Peruvian brand. I have Guacamayo, and I haven't been crazy about any of the Pisco drinks I have tried. Would anyone recommend another brand, or am I just not a Pisco girl? (I did like it in Peru a few years ago, but sometimes context is everything).

Dan commented on 9/12/2011:

Your answer for spirit recommendations is at your fingertips, RESOURCES > RECOMMENDED BRANDS.
www.kindredcocktails.com/info/recommended-brands

There was also a thread about Pisco on Chowhound in the Spirits board. Alas, I did not recognize many of the recommended brands from my visits to the local liquor store in Boston.

Biff Malibu commented on 12/22/2021:

A bit tart - add a brandied cherry and a barspoon of juice.

Maiden's Kiss (Improved)

1⁄2 oz Licor 43 (liqueur)
1⁄2 oz Maraschino Liqueur
1⁄2 oz Triple sec
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Bénédictine
3⁄4 oz Lemon
Notes

Way too sweet initially. 1/2 oz Lemon was barely enough. 3/4 is better. Might try 1 oz Lemon for a tart presentation. One is enough. Tried adding some Gin, but I don't think it improved it, and it diluted the flavor.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Made with a fat 3/4 lemon, and Tuaca. Tasty candy. I get a lot of pineapple from this.
  • Wow! 1 oz. Lemon is the way to go! No processing notes, so I just shook with ice and served up. Also, I used Yellow Chartreuse. Yet another awesome spin on the Last Word with extra ingredients and without the horrible gin...
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laerm commented on 1/07/2017:

Drinks with 1/2oz (or more) maraschino are always interesting. It seems very tame in this one. Not bad.

applejack commented on 5/18/2020:

Tried a halfsie of this with yellow chartreuse (as the original recipe used it) and the higher lemon juice spec.  Still a whole lotta sweet on sweet, with a not unpleasant rounded, sweet mid-palate, and the maraschino being the most prominent flavor.  Tried it again with green chartreuse, which was noticeably better balanced.  So I'd suggest using green chartreuse as indicated and kick it up to 1 oz lemon juice, and possibly do an expressed lemon swath garnish.

Lil' Jig

6 lf Basil (muddled Thai)
1 1⁄2 oz Tequila
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Simple syrup
3⁄4 oz Lime
Instructions

Shake, strain, straight up, cocktail glass

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • used green chartreuse and triple sec instead — ★★★
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Green Havana

1 oz Rum, Cruzan
1 oz Herbal liqueur, Green Chartreuse
1 oz Licor 43
1 oz Water
Instructions

Stir, Straight Up, Cocktail

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
Similar cocktails

Boulevardier (Cure version)

1 oz Rye, Rittenhouse 100
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Campari
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Cure, New Orleans. Originally created in the 1930's by Erskine Gwynne.
Source reference

http://www.curenola.com/

Curator rating
5 stars
Average rating
4 stars
(37 ratings)
From other users
  • Made with Old Forester, Cinzano sweet vermouth, and Campari. Would absolutely make again.
  • Luxardo Bitter works; need to try Punt e Mes.
  • Liked this as much as the original, though less so with GC in place of Campari, I'm afraid. But I'll play with it. Thanks for a tasty treat'
  • Of course it's bitter, but not too bitter as I feared. The balance works well, rich but not candy-ish. — ★★★★★
  • Flavourful and balanced, nicely bitter
  • Delicious and quite bitter using Gran Classico for Campari & Bulleit Rye. My go to drink.
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hays.kelly@gmail.com commented on 3/11/2016:

I was skeptical, but this is really good, the Campari, Punt e Mes and Rittenhouse work well together. Dark berry notes, with some strong bitter finish.

MOJO1229 commented on 5/21/2016:

I tried this drink using first the recipe as given, and then I used the recipe with the changes suggest by an unnamed person--substituting Bulleit Rye for the Rittenhouse 100 and Gran Classico for the Compari. My thoughts on the original and revised recipes are as follows: Both recipes were delicious and belong in the cocktail box of anybody who enjoys this kind of cocktail. However, I rated the original recipe as a 4.0 and the revised recipe as a 4.5. Why?

For my taste buds, the revised recipe resulted in a cocktail that was smoother more balanced. Using an over-proof rye such as Rittenhouse 100 results in the rye overwhelming the other ingredients. However, many people like that standout rye taste, and the nice taste and inherent bitterness of Campari. For them, I recommend the original recipe.

Those who enjoy a mellow, smooth, and less bitter drink will prefer the revised recipe using Gran Classico and Bulleit rye. But regardless of which recipe is used, I wholeheartedly recommend this cocktail. Only one's taste preference should dictate the ingredients and recipe to be used.

Ward Eight

2 oz Rye (or Bourbon)
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1 t Grenadine
1 sli Orange (as garnish)
1 Maraschino cherry (as garnish)
Instructions

Shake, strain, straight up, cocktail glass. Garnish (or not, as desired).

Notes

Vermeire has this as 1/4 gill (=1 oz) rye, 1/8 gill (= 1/2 oz) juices, 1 tsp grenadine. David Wondrich insists on Rye instead of Bourbon.

History

The earliest I can find in print is Robert Vermeier's "Cocktails How to Mix Them" from 1922, though PDT references "The Cocktail Book - A Sideboard Manual for Gentlemen" from 1915. The drink was evidently created to celebrate the victory of Democrat Martin Lomasney, who ran for the Legislature.

Ward Eight
2008, Creative Commons, Jim Hood, Wikipedia
Yields Drink
Year
1896
Authenticity
Authentic recipe
Creator
Locke-Ober Cafe, Boston, MA
Source reference

http://en.wikipedia.org/wiki/Ward_Eight

Quickstart
Vintage cocktails
Curator rating
3 stars
Average rating
3.5 stars
(18 ratings)
From other users
  • 1/2 oz grenadine.
  • Update: followed recipe from 1926 book by L.C. Page (2 rye, 1/2 lemon, 1/2 grenadine, 1 tsp S.S., 3 soda, shake/collins). Used homemade grenadine (no s.s.) and over ice filled collins. 5 stars.
  • My orange might have been low sugar but this felt dry and tart but quite solid.
  • With my homemade (not very sweet) grenadine, this wound up being dominated by the lemon juice and 100-proof rye. — ★★★
  • Bourbon flavor surprisingly subdued. Good intro to whiskey. Good whiskey drink for non-whiskey drinkers. — ★★★★
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Dan commented on 12/14/2012:

PDT substitutes 1 bsp pomegranate molasses plus 1/4 oz simple syrup for the grenadine. Tart and a bit darker than the original.

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