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. — ★★★★
Similar cocktails
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  • Viking Funeral — Aquavit, Amaro Abano, Lemon juice, Simple syrup, Egg white
  • Czechers in Paradise — Dark rum, Becherovka, Licor 43, Lime juice
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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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Haitian Witch

2 oz Rum (barbancourt)
3⁄4 oz Lime juice
1⁄2 oz Cherry Liqueur, Cherry Heering
2 t Agave syrup
1 ds Peychaud's Bitters
Instructions

Shake, Rocks, Lowball

Notes

Nice complex cherry flavors.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Eastern Standard
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Wonderful! I made mine with Meyers and pure agave nectar. Not too sweet - odd but lovely hint of banana.
  • Thought this would be too sweet but actually great. Love this Rum with Cherry.
  • Good
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Liberal

1 1⁄2 oz Rye (or bourbon)
1⁄2 oz Sweet vermouth
1⁄4 oz Amer Picon
1 ds Orange bitters
Instructions

Stir, strain, straight up, cocktail glass

History

Original ratio is 1:1:1, a very sweet drink with a dash of absinthe. Ted Haigh (Vintage Spirits & Forgotten Cocktails) suggests 3/4oz bourbon, 3/4 oz sweet vermouth, 3 dashes Amer, 1 dash orange bitters.

Yields Drink
Year
1903
Authenticity
Altered recipe
Creator
Thomas Stuart?
Source reference

Thomas Stuart's "Stuart's Fancy Drinks and How to Mix Them"

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Using 1.5/1/.25 ratio
  • I liked it. Delicate little drink. I went with the 1.5/1/.5 ratio, and I also added a dash of grapefruit bitters and I also thought it benefited from the oils of a lemon twist.
  • Try with 1.5oz bourbon, 1oz sweet vermouth, .5oz amaro, 2ds orange bitters
  • Decent, but didn't find it to be any great improvement over a Manhattan when using Picon Biere.
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  • The Lorelei — Rye, Sweet vermouth, Cinnamon Schnapps liqueur, Orange bitters
  • Carroll Gardens — Rye, Sweet vermouth, Amaro Nardini, Maraschino Liqueur, Lemon peel
Zachary Pearson commented on 1/22/2012:

This may have originated in Thomas Stuart's "Stuart's Fancy Drinks and How to Mix Them" from 1904. His Liberal is 1/3 each Pecon Bitters (sic), 1/3 whiskey, and 1/3 Italian (sweet) vermouth, with 3-4 dashes of absinthe.

christina in tacoma commented on 12/25/2012:

Been meaning to try this for probably a yr- finally did, and not a fan as it is too sweet and the orange flavor is overwhelming. I did use Bittermens Amere Nouvelle so I'm not sure how much of a difference that makes. I'd much prefer a Brooklyn cocktail.

grahambj commented on 9/10/2013:

I have seen this in Modern American Drinks by George J Kappeler (1900) as
Liberal Cocktail
1/2 large bar glass ice
1 dash simple syrup
1/2 jigger Amer Picon
1/2 jigger whiskey
1 piece lemon peel
Fill a mixing-​glass half-​full fine ice, add one dash syrup, half a jigger Amer Picon bitters, half a jigger whiskey. Mix, strain into cocktail-​glass. A small piece of lemon peel on top. Serve.

I have also seen this cocktail attributed to Joseph Santini of New Orleans' City Exchange c. 1850 but I have not seen an original publication.

Rhum Cocktail Marilene

2 oz Rhum Agricole, Barbancourt 8
1⁄2 oz Lime juice (4 pieces)
2 t Sugar
2 ds Bitters, Angostura
Instructions

Muddle the lime pieces and sugar in a rocks glass, add rhum and ice, and shake. Add Angostura bitters on top and lightly stir in.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Chez Henri, Cambridge, MA
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Punky Monkey

1 oz Añejo rum
1 oz Bourbon, George T. Stagg (or other overproof)
1⁄2 oz Agave syrup
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
3 Cardamom (pods, muddled)
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
Instructions

Lightly muddle the cardamom. Add rest of ingredients plus ice, shake, and double strain into a coupe glass. Optional garnish of a cardamom shoot.

History

Name for the creator's nickname for his girlfriend when she's being a smartypants. Our thanks to Fred Yarm for blogging about this cocktail.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Company, New York, NY
Source reference

http://cocktailvirgin.blogspot.com/2010/01/punky-monkey.html Food & Wine: Cocktails 2009

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • This is a combination of my wife and my nickname for our daughter
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  • Benjamin Barker Daiquiri — Añejo rum, Campari, Absinthe, Lime juice, Demerara syrup, Lime
  • Thanks God — Bourbon, Falernum, Absinthe, Lime juice, Honey syrup
  • St Germain Sidecar — Cognac, Elderflower liqueur, Lemon juice
Pangolindo commented on 5/28/2019:

Just having one right now. Quiet similar of the kampaïneapple i've posted recently.  Very nice. I've tried to up a bit the lemon juice after a few sips but original ratios are better.

Used stagg jr,  havana selección maestros.

 

Will do again.

Shaddock

3⁄4 oz Genever, Bols
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Aperol
3⁄4 oz Lemon juice
Instructions

Shake, Straight Up, Cocktail

History

Shaddock: a large yellow grapefruit-like citrus fruit allied to the orange and the lemon and presumed to be native to Malaysia and Polynesia. Named after Captain Shaddock, the 17th century English ship commander who introduced the citrus varietal to the West Indies. -- CocktailViginSlut

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Trina's Starlite Lounge, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2010/01/shaddock.html

Curator rating
Not yet rated
Average rating
4 stars
(32 ratings)
From other users
  • Nice 1:1:1:1 recipe that still let's genever shine through!
  • Maybe up genever to 1 oz
  • This is a fun cocktail to use if you want to experiment with different gin profiles.
  • Great mix of Genever, Aperol, St. Germain
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rwilde commented on 11/24/2012:

This is wonderful!

tophat665 commented on 6/23/2014:

Good stuff. Same sort of flavor judo as the Jasmine cocktail, but much easier to remember, and a bit more mild and approachable. Sort of the difference between fresh, ruby red grapefruit and older white grapefruit.

Varied this by using Hayman's gin and Lime Juice.

signofthefourwinds commented on 10/05/2014:

This is a great cocktail!! Reminds me of an Aviation a bit. The ingredients blend wonderfully together, without one overpowering the others. With Genevier, I find it hard to make the ingredient blend into a cocktail, but this does very well!

seattlejon commented on 10/20/2017:

Nice mix of ingredients.  As with most recipes that call for equal amounts I played with proportions.  This is just a matter of taste of course.  My pick:  1.5 oz Genever; 1 oz Elderflower; 1/2 oz lemon juice; 1/2 oz Aperol

Maximilian Affair

1 oz Mezcal, Del Maguey
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Lemon juice
Instructions

Shake, strain, straight up, cocktail glass

History

Eric Felton, WSJ recommends 1 1/4:3/4:1/2:1/4 ratio with a lemon twist. Consider using 1/2 lemon juice.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Misty Kalkofen, Green Street Grill, Boston
Source reference

http://drinkboston.com/2009/04/28/felten-hearts-boston-bartenders/

Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • A good drink. The Elderflower is a little strong, but is nice with the smokey mezcal. Perhaps pull a bit back on that and a 1/4 dry vermouth?
  • A tad sweet. I prefer Wander Back.
  • WSJ proportions felt a little spirit heavy. Original proportions are better. Nice drink.
  • Used .25oz lemon juice. Should try the full .5oz next time. via https://apartmentbartender.com/cocktails/recipes/maximilian-affair-/
  • Made it with original 1:1:.5:.5 proportions. The other flavors stand up to Vida's smoke pretty well. — ★★★★
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Neel M commented on 2/01/2013:

Smoky and tart, even with the small amount of lemon juice. Great drink.

K23 commented on 7/19/2014:

Didn't have punt e mes, so substituted Cocchi Americano on a whim, delicious, a bit sweet, tart, and smoky, can't wait to make this again.

Ginerous commented on 5/06/2015:

Gilded Mezcal

I used closer to 1 ounce of fresh lemon juice and stirred with two two ice cubes before straining and serving up in a coupe. Amazingly delicious!

Ajvan commented on 12/01/2019:

Made it with the proportions listed. Smoky, tart, great balance. 

yarm commented on 12/02/2019:

Misty competed with this drink in June 2008 at the St. Germain Can-Can competition. 2009 would already find her at Drink which would be too late for the timeline (she opened Drink in late 2008). Also, these are the correct proportions and not the ones that Eric Felten made up. I asked Misty about that here: http://cocktailvirgin.blogspot.com/2011/10/maximilian-affair.html

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