Zanadu

1 oz Gin
1⁄2 oz Dry vermouth
1⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Campari
1⁄4 oz Honey syrup
Instructions

Stir all ingredients with ice and strain into an ice filled old-fashioned glass. Garnish with a lemon twist.

Yields Drink
Authenticity
Unknown
Creator
Jerry Ciesielski
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Delicious. Nice for summer. Used Forager gin, martini rossi dry vermouth, and St. Germain. — ★★★★★
  • Made with Dolin. Tasted strongly of vermouth.
  • Difficult to incorporate honey (used 1/4 t), so making honey syrup would be worthwhile. Nice, fairly light with St Germain and bitter Campari shining through. Worth making again. — ★★★★
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L'x-tradu

1 oz Vodka
1 oz Dry vermouth
3⁄4 oz Triple sec
3⁄4 oz Crème de Fraise
1 ds Orange bitters
4 oz Grapefruit juice
Instructions

Shake all spirit ingredients with ice and strain into an ice-filed highball glass. Top with grapefruit juice and serve.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Used a dash of El Guapo New Orleans tonic syrup and teaspoon of amareno cherries and syrup instead of crème de fraise.
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No Mint Bittered Cynar Julep

1 1⁄2 oz Rum, Matusalem Classico
1 oz Cynar
1⁄2 oz Branca Menta
1⁄2 oz Demerara syrup (scant)
1 ds Bitters, Angostura
1 sli Lime (end slice, squeezed, turned inside out)
Instructions

Stir with ice and strain over fresh ice. Squeeze lime slice over drink -- like it's a twist, not a wedge, with skin out -- and drop it in.

Notes

Bitter haters, beware. Bitter lovers, I offer you love & happiness.

History

Variation on the Cynar Julep from Beta Cocktails.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Chris Amirault, eGullet
Source reference

http://forums.egullet.org/index.php?/topic/125141-rogue-now-beta-cockta…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Thanks for an opportunity to use some Branca Menta. Cynar adds a savoriness to the drink.
  • Rum- bitter, herbal, sweet
  • Very challenging drink to be savored. The original would be too sweet for me. Added 1/4 oz lemon and omitted the syrup. — ★★★★
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Zachary Pearson commented on 2/08/2011:

It's pleasant. I subbed Clement VSOP for the Matusalem. I think it lacks a bit of oomph in the midpalate, and nothing really stands in the forefront. Perhaps a rinse of Fernet Branca to punch up the bitter?

Barbary Flip

1 oz Cachaça, Sagatiba Velha
3⁄4 oz Pineapple vodka, Skyy
1⁄2 oz Bénédictine
1 oz Lime juice
1 Egg white
Instructions

Combine all ingredients in an empty shaker and dry shake for a few moments until egg white is incorporated. Add ice to the shaker and shake again until drink is ice cold, approximately 20 seconds. Strain into a large champagne coupe, and garnish with a strawbwerry that has been sliced into a fan, and doused with a dash of Angostura bitters.

Notes

Official cocktail of the 2009 San Francisco Cocktail Week.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Replace .25 oz cachaça with Smith & Cross--sublime
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Applecart

1 oz Applejack (or Apple brandy or Calvados)
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
Instructions

Stir with ice in old fashioned glass, serve.

Notes

Also good with apple brandy or calvados.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • put in slightly less lemon juice
  • Small, but works well at this scale. Good use of Applejack. — ★★★★
  • I took a sip... then another... then another... and the drink was gone. A deceitfully tasty libation that vanishes more quickly than it can be made.
  • Accessible lemony sour with subtle apple flavors. — ★★★★★
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  • Boston Sidecar — Light rum, Cognac, Triple sec, Lime juice
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Dan commented on 12/24/2010:

Added suggestion for apple brandy / calvados and combined duplicate recipes.

robertinCLE commented on 2/19/2012:

Yum! I agree with the previous comment... this is a smooth, delicious drink that doesn't not seem "strong" in its flavor despite the amount of high-proof alcohol included. I made a double in a Collins glass and while it was a little short for the glass, it saved me the inevitable task of making another!

Sidecar

2 oz Cognac
1 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1 twst Orange peel
1 Sugar (to prepare the glass)
Instructions

Shake, strain, serve up in sugar rimmed glass. Garnish with orange peel.

Notes

A few drops of lemon or orange bitters on top is a nice touch.

History

Original ratio was 1:1:1, as quoted by Robert Vermeire. This is the French School. Savoy has this as 2:1:1.

Yields Drink
Year
1922
Authenticity
Altered recipe
Creator
Ritz Hotel, Paris
Source reference

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

Quickstart
Classic cocktails
Curator rating
Not yet rated
Average rating
4 stars
(68 ratings)
From other users
  • I add 1/4 oz simple syrup. My ratio 2/.75/.75
  • My favorites so far have been a 2:1:1 with Meyer lemon and Courvoisier VS and a 3:2:1 with Remy Martin VSOP.
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Dan commented on 11/12/2010:

Originally posted by bschneier. Of several variations, this one has been adopted as the reference side car and is included in the Goodies > Quickstart Cocktails > Classic Cocktails.

profondeur commented on 6/06/2016:

Also there's Joaquin Simo's version :

2.0 oz Pierre Ferrand 1840 Cognac

.75 oz Pierre Ferrand Dry Curacao

.75 oz lemon juice

1 barspoon 2:1 Demerara sugar syrup (how much is a "barspoon" anyway?)

 

 

pinkfloyd4ever commented on 6/27/2019:

I made Difford's super-easy "Grand Sidecar" a couple weeks ago and was instantly a big fan! Replaces the cognac and Cointreau with just GrandMa since it's already a blend of cognac and orange liqueur.

https://www.diffordsguide.com/cocktails/recipe/892/grand-sidecar

2 oz Grand Marnier

1 oz Fresh Lemon Juice

That's it! Shake, strain, up, orange peel garnish, enjoy! Try one, it's so good! 

Oh, and death to sugar-rimmed glasses!

Zachary Pearson commented on 6/27/2019:

As written, this drink is really dry - 3 oz of 80+ proof spirit and some lemon juice. You need the sugar rim to hope to have any sense of balance. Thanks,  Zachary

bkemp1984 commented on 1/04/2023:

Made 2:1:1 with Torres brandy and PF Dry Curacao. I'm not a person who needs sweetness in drinks, but I think with the dry curacao a small splash of simple would be a good addition or make it according to the recipe above with slightly more orange liqueur.

Apple Jack Rabbit

2 oz Applejack
3⁄4 oz Lemon juice
3⁄4 oz Orange juice
1⁄2 oz Maple syrup
Instructions

Shake, strain, serve up.

Notes

This is the PDT version. http://www.seriouseats.com/recipes/2011/10/applejack-rabbit-classic-app…

History

Originally written as a hooker (about 1 1/2 oz) each of applejack and syrup and the juice of a lemon and an orange -- a huge and revoltingly sweet drink. Embury suggests 6:1:1:1

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

http://savoystomp.com/2008/02/04/apple-jack-rabbit-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Apple wood smoked glass then dark rum washed, sub 1/4 oz demerara syrup in for maple, rum barrel aged maple — ★★★★
  • No bad, but pretty sweet. Tried with a dash of absinthe, but that didn't really do much for me.
  • To try
  • Very good with laird's bonded Apple brandy as recommended by the pdt book, the wife particularly enjoyed this. — ★★★★
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acenright commented on 11/05/2011:

Excellent with a few drops of absinthe to garnish.

Dan commented on 11/06/2011:

Curated with poster's permission/approval to include the missing orange juice and some history. This is rather a difficult drink to list because the original is undrinkable by today's standards and there seems to be no consensus about how that should be remedied.

Dan commented on 11/06/2011:

BTW, you made it before we corrected the recipe to include orange juice. I still think your absinthe garnish sounds nice. Anise and maple sounds unusual -- in a good way.

Dan commented on 11/06/2011:

I tried this both as written and with bourbon (because, uh, I goofed). Both are interesting. I also tried the absinthe garnish, but I think it overwhelmed it because I used too much (more of a float). I think if I actually had a dropper bottle, I might have liked it more. It is a very mild-mannered cocktail -- a good choice for someone looking for something relaxing and easy-to-drink. It's also a good introduction to apple brandy.

Dan commented on 11/07/2011:

Ding, ding, ding -- we have a winner. Given that the original is awful and there are a zillion modern versions, I'm happy to accept the PDT as a modern standard, and it sounds good to me.

Apples and Oranges

2 oz Apple brandy, Lairds
3⁄4 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Simple syrup
3 ds Orange bitters, Angostura Orange
Instructions

Shake with ice, pour all into glass, add additional ice if necessary.

Yields Drink
Authenticity
Unknown
Creator
The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • It's just ok. Not sure what it's missing or why it doesn't pop. Maybe could have had a tad more SS?
  • The notes to make it more sweet are not quite right. It's plenty sweet. It is missing something, however. Just seemed flat.
  • A solid cocktail for people who aren't ready for bitter. I'd definitely make this for people just getting into cocktails.
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Jack Rose

2 oz Applejack
1⁄2 oz Lemon juice
1⁄2 oz Grenadine
Instructions

Shake, strain, serve up.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(27 ratings)
From other users
  • Good with equal parts (3/8 oz) of lemon and lime juice. I like it with a mix of red berry "grenadines" (raspberry, blackcurrant, etc) and equal parts Laird's Bonded/7.5.
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smparkes commented on 7/22/2024:

Very nice. We went with others and bumped the lemon and grenadine to 3/4. Definitely in the rotation.

Papa Doble

1 1⁄2 oz Light rum
1⁄4 oz Maraschino Liqueur
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
Instructions

Shake, strain, serve up.

Yields Drink
Authenticity
Unknown
Source reference

Zingerman's Roadhouse

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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8stringfan commented on 7/31/2015:



Technically this is a Floridita Daiquiri #3.  Hemmingway took his with no simple syrup and double the rum, hence the name Papa Doble.  

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