Monte Cassino

3⁄4 oz Rye
3⁄4 oz Bénédictine
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, fine-strain, straight up, small glass, garnish

Notes

Not sure how to adapt to Green Chartreuse. May need sugar.

History

Winning recipe of the 500th anniversary Bénédictine compeition

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Damon Dyer
Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • 6/15/23: Herbal and complex, but still very approachable. Perhaps the best last word riff I've had. Really solid.
  • Light, sweet lemony with just the right amount of herbal complexity
  • Made with green chartreuse and a dash of simple syrup. Quite good.
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  • Lani-Honi — Bénédictine, Puerto Rican Rum, Lemon juice
  • Final Straw — Islay Scotch, Bénédictine, Herbal liqueur, Lemon juice
drjones commented on 2/18/2023:

I reduced the Yellow Chartreuse & Benedictine to 2/3 oz. each to lessen the sweetness while still having their flavors come through. 4 stars

Improved Holland Gin Cocktail

2 oz Genever, Bols (or other premium brand)
1⁄2 t Maraschino Liqueur
1 t Rich simple syrup 2:1
2 ds Bitters, Angostura (or similar)
1 ds Absinthe
1 twst Lemon peel (expressed, as garnish)
Instructions

Stir, strain, straight up, cocktail glass, express oil and drop into drink

Notes

Sub orange liqueur for maraschino and absinthe and you have the simpler fancy cocktail. David Wondrich seems to favor Fee Whiskey Barrel Aged bitters.

History

An evolution of the original cock-tail of spirit, sugar, bitters, and ice.

Yields Drink
Year
1860
Authenticity
Authentic recipe
Creator
Unknown. Recipe from David Wondrich, as interpreted by Chuck Taggart
Source reference

http://looka.gumbopages.com/2007/11/08/improved-holland-gin-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • A little too sweet for me. Even at the stingiest dash the absinthe is quite prominent. — ★★★
  • 5/6/18 2 genever, 1/4 maraschino, 2 d ango, 1tsp ss, 1/2 tsp absinthe, should've been 1/4 tsp abs
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  • Summertime Sazness — Old Tom Gin, Peychaud's Bitters, Grapefruit bitters, Herbal liqueur, Demerara syrup, Lemon peel
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Dan commented on 10/02/2011:

Corrected recipe from fancy (orange liqueur) to improved (maraschino and absinthe). Added references, improved details.

Remember the Maine, or McKinley's Delight

2 oz Rye
3⁄4 oz Sweet vermouth
1 t Cherry Liqueur, Cherry Heering (or up to 2 tsp)
1⁄2 t Absinthe (as rinse)
1 twst Lemon peel (As garnish)
Instructions

Stir, strain, straight up, cocktail glass.

Notes

Stir with ice briskly in clock-wise fashion this makes it sea-going, presumably!

Yields Drink
Year
1933
Authenticity
Unknown
Creator
Charles H Baker Jr The Gentleman's Companion
Curator rating
Not yet rated
Average rating
4.5 stars
(42 ratings)
From other users
  • Better than a Manhattan in my opinion
  • Ticks some boxes for Lobsterdoon 2019
  • 1cl/2,5cl Cherry Heering (mixology)
  • Did 1/4 oz CH and small barspoon absinthe mixed in. Rittenhouse and cherry interact nicely. Raised it one star.
Similar cocktails
ScorpioCurse commented on 3/07/2014:

This is my overall favorite cocktail. I use 2 1/2 oz. Rye (Redemption is good), Punt e Mes, and 1/4 oz. Cherry Heering. Absinthe should be a rinse not stirred in. Leave a small pool in the bottom of the glass. A dash of aromatic bitters doesn't hurt it either.

Stirring counter-clockwise will ruin this one. ;-)

Norm commented on 11/09/2014:

PDT Cocktail uses the same recipe (mostly) except for upping the Cherry Heering to 1/2 oz (1 Tbl or 3 tsp).

I also like adding a dash of bitters, in particular The Bitter Truth's Jerry Thomas bitters.

lesliec commented on 11/10/2014:

What if you're in the southern hemisphere?

J.S-g. commented on 10/27/2016:

Used 1/4 Cherry Heering and 1/2 barspoon of absinthe in the mix. As per Simonson's A proper drink. Delicious. 

Satan's Whiskers Cocktail

3⁄4 oz Gin, Plymouth
3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Orange juice
1⁄2 oz Orange liqueur, Grand Marnier
1 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

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

http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=146 http://blogs.westword.com/cafesociety/2011/02/breakfast_cocktails.php

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • 1 gin, ½ sweet vermouth, ½ dry vermouth, ½ Grand Marnier, 1 fresh orange juice Dash of Angostura or orange bitters Flamed orange peel, for garnish
  • Twist on Bronx Cocktail. Another recipe (Dale DeGroff) claims for: 1 oz gin 1 oz orange juice ½ oz Grand Marnier ½ oz sweet vermouth ½ oz dry vermouth 1 dash orange bitters Orange peel garnish
  • Standard recipe calls for 2 tsp orange liqueur and 1 ds orange bitters. For a bigger drink use 3/4 oz of each and 1/2 oz liqueur.
  • Easy on the gin, fresh vermouth is especially important
Similar cocktails
Dan commented on 2/23/2011:

Corrected recipe. Increased first 3 ingredients from 1/2 to 3/4 oz, and added missing Grand Marnier. Added attribution.

dramari commented on 10/26/2023:

3 drops of my homemade bitters was too much. Try 2 next time. 3/4 oz OJ used. Used Lillet Rouge. Will try with Antica next.

Shawn C commented on 10/27/2023:

This is one of my favorite Savoy cocktails. Note that the ratios in the book differ from the above recipe: orange juice should be equal parts as with the two vermouths and gin. Grand Marnier--which makes this "Satan's Whiskers (straight)"--is at a ratio of 1/2 the other components. The specific gin and vermouths are not called out in the Savoy.

Americano

1 1⁄2 oz Campari
1 1⁄2 oz Sweet vermouth
1 1⁄2 oz Soda water
1⁄2 sli Orange (as garnish)
Instructions

Build, rocks, Collins or highball glass, garnish.

Notes

A refreshing aperitivo. Especially nice when a low-alcohol beverage is needed.

Yields Drink
Year
1860
Authenticity
Authentic recipe
Creator
Cafe Campari
Source reference

http://www.campari.com/int/en/cocktails/list/americano/

Curator rating
Not yet rated
Average rating
4 stars
(32 ratings)
From other users
  • fucking delicious
  • A classic appertivo. This drink often goes in the direction of much more seltzer but I really like the 1:1:1.
  • Excellent with 1.5 oz sweet vermouth, 1.5 oz Campari, about 3 oz soda water, and an expressed orange peel.
  • Wedge might be better than a slice, as I like the drink better with a squeeze of orange. — ★★★★
  • Bracingly bitter and refreshing, makes an excellent aperitif. Do not use too big a glass or stir too much that it gets watered down.
Similar cocktails
  • Italian Coke — Sweet vermouth, Ramazzotti, Bitters, Soda water, Lemon peel
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  • Last Year at Marienbad — Aperol, Aromatized wine, Rhubarb bitters, Peychaud's Bitters, Soda water, Lemon juice, Simple syrup, Orange, Lemon
  • Bittercup — Champagne, Campari, Fernet Branca, Grapefruit juice, Cranberry juice, Simple syrup
  • Katie B. — Sloe gin, Sweet vermouth, Campari, Soda water
Dan commented on 11/02/2011:

Improved recipe to specify the amount of soda (equal parts of all ingredients). Added a reference to the Campari website.

Wibble

3⁄4 oz Gin, Plymouth
3⁄4 oz Sloe gin, Plymouth
3⁄4 oz Grapefruit juice
1⁄3 oz Lemon juice
1⁄3 oz Blackberry liqueur (or sub Cassis)
1 t Simple syrup
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

Light, fruity, easy-drinking. Some enjoy it without the simple syrup and with a dash of Peychaud's and Lemon bitters.

History

" I too [says Dick Bradsell] have recently invented a gin based cocktail, heavily inspired by one of the reps from Plymouth coming into my bar and asking me to invent him a drink utilizing his product. I surprised myself with how nice the end result was. We called it the Wibble (it makes you wobble but you won't fall down). Now [year 2000] Match, the bar that I work in, calls itself "the home of the Wibble", which is nice."

Yields Drink
Year
2000
Authenticity
Unknown
Creator
Dick Bradsell, London
Source reference

http://www.scribd.com/doc/32973765/Dick-Bradsell-2010

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Not bad, but way too simple for my taste... Bramble style — ★★★
  • Alice and Stefan liked. — ★★★★★
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  • The Leong — Sloe gin, Gin, Aperol, Cherry Bitters, Absinthe, Lime juice, Lemon juice, Simple syrup, Mint
  • Gin Genie — Gin, Sloe gin, Lemon juice, Simple syrup, Mint, Crushed ice
  • Strawberry Fields — Gin, Lavender bitters, Strawberry, Orange juice, Simple syrup, Lemon juice, Mint, Basil
christina in tacoma commented on 10/14/2011:

I tried this with Bitter Truth Sloe gin, subbed Creme Yvette for the Blackberry liqueur, omitted the simple syrup, and added the Peychaud's and Lemon bitters. It is a nice drink, though I would try less grapefruit juice next time.

carbenoid commented on 8/21/2015:

As was alluded to in the notes, I find this to be a seamless and delicious foundation that, for some, can be elaborated into something even more compelling with the appropriate allocation of bitters. I'm actually partial to the inclusion of 1-2 ds Angostrua's aromatic. Great job!

Tango #2

1⁄2 oz Rum
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
1⁄2 oz Bénédictine
1⁄2 oz Orange juice
Instructions

Orange twist, Shake, Straight Up, Cocktail

Yields Drink
Authenticity
Unknown
Creator
Robert Hess
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • on the sweet side. Increase the rum to 1 oz, and use a Rhum Agricole or other grassy-funky rum to give a little more character.
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Scorch the Earth

1 1⁄2 oz Cognac
1⁄2 oz Sweet vermouth
1⁄2 oz Cynar
1 twst Lemon peel (flamed, as garnish)
Instructions

Flamed Lemon Peel, Stir, Straight Up, Cocktail

Notes

With mostly Cognac, the spicy vermouth and bitter Cynar tones are more muted than, say, in a Negroni. Good, slow-drinking, slightly challenging. Made with Couvoisier VSOP.

Yields Drink
Authenticity
Unknown
Creator
Gary Regan
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Very good. In between a Manhattan and Negroni. Made with Maison Rouge VSOP and Carpano Antica.
  • Made with Maison Rouge VSOP and Cocchi di Torino. Cocoa flavors come through strong. — ★★★★
  • Delicious, J likes. Cognac makes for a nice sweetness.
  • Very complex flavors, slight hint of root beer, but not enough to dissuade me.
Similar cocktails
  • Side Eye — Bourbon, Sweet vermouth, Cynar, Amaro, Bitters, Lemon peel
  • Little Italy — Rye, Sweet vermouth, Cynar, Maraschino cherry
  • Hot Ham Water — Bourbon, Sweet vermouth, Cynar, Bacon tincture, Black peppercorns
  • Stink Eye — Bourbon, Sweet vermouth, Fernet Branca, Cynar, Bitters, Lemon peel
  • Schnitzelberg — Bourbon, Cardamaro, Maraschino Liqueur, Fernet Branca, Lemon peel
drinkingandthinking commented on 12/30/2021:

OMG! I upped the Cynar and vermouth (Cocchi di Torino) just a bit and used some mid grade VS cognac and it was out of this world! subtle sweet vanilla/chocolate body with that bitter kick at the end.

Little Italy

2 oz Rye
3⁄4 oz Sweet vermouth
1⁄2 oz Cynar
2 Maraschino cherry, Luxardo (On skewer as garnish)
Instructions

Stir, strain, straight up, garnish

Notes

Some might add a flamed lemon peel, but it's not original.

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Audrey Saunders Pegu Club, NYC
Source reference

http://drinkboy.com/Cocktails/Recipe.aspx?itemid=228
https://imbibemagazine.com/recipe/little-italy-cocktail-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(48 ratings)
From other users
  • A little sweet
  • Tastes like what is is... a Manhattan with a touch of Cynar. 👍
  • Add orange bitters
  • Made w/o the syrup (I don't think it needs it). This is a good cocktail but feels a little unremarkable given the preponderance of similar stirred brown drinks.
  • Probably better with sweet vermouth
  • after dinner
  • Subbed Maraschino liqueur and some juice from bottled cherries. 1/2way through added 2 drops fig-citrus bitters which was nice. Capable Manhattan variant. — ★★★★
  • Like a manhattan on steriods. — ★★★★★
Similar cocktails
Dan commented on 2/12/2013:

Added missing Maraschino syrup, and tweaked up attribution.

AmyJ commented on 10/07/2014:

Made using homemade figs in syrup. Definitely not cherry, but worked nicely

yarm commented on 3/29/2024:

The addition of Maraschino syrup is not the one that she gave Robert O. Simonson for his book on Modern Classics, nor have I seen it anywhere else. I think it's just a wet cherry coming from the jar. And via personal communication with Audrey, she confirmed that it was 2 cherries -- not for a mob connection of what an even number of garnishes signify but that that these new cherries in the market tasted so good that one was not enough.

Shawn C commented on 3/29/2024:

Thanks for the info. Yes, looking at Punch, Difford's, and Imbibe the only reference to the syrup is in Imbibe's April 12, 2011 recipe: "Don’t be shy about using cherries with a little extra syrup—it dribbles into the glass and creates a port-like undertone." This observation matches the typical experience with Luxardo cherries, and the volume might be about right (or a little on the high side), but the drip effect is usually milder in the overall drink than stirring it in, at least until reaching near the bottom of the glass.

Comte de Sureau (Morgenthaller)

1 1⁄2 oz Cachaça, Boca Loca
3⁄4 oz Aperol
1⁄2 oz Elderflower liqueur, St. Germain
1 twst Lemon peel (large, expressed, as garnish)
Instructions

Stir, strain, straight up, coupe, express and drop

Yields Drink
Year
2009
Authenticity
Altered recipe
Creator
Jeffrey Morgenthaller, inspired by Gonçalo de Souza Monteiro
Source reference

http://www.jeffreymorgenthaler.com/category/my-cocktail-recipes/

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • Cachaça- bitter, sweet
  • Sounds sweet. May need lemon?
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drinkingandthinking commented on 6/04/2024:

Tremendous flavor but very sweet. Works better with dilution on the rocks. Even better topped with seltzer.

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