Seventh Heaven

1 3⁄4 oz Gin
1⁄2 oz Maraschino Liqueur
1⁄4 oz Grapefruit juice
Instructions

Add ingredients to a cocktail shaker filled with ice. Shake hard and strain into a chilled cocktail glass. Garnish with a mint leaf.

Notes

Swap out Gin, with Rum, and this drink is similar to the La Floridita cocktail.
Or swap out the grapefruit juice for lemon juice, and the drink is similar to the Aviation cocktail.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • I was surprised that the small amount of citrus worked for me here, allowing the sweetness of the Maraschino to come through.
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Tucker commented on 9/12/2016:

Prefer the Colonial cocktail, which has the same ingredients, but is heavier on the grapefruit juice and lighter on the maraschino. 

The Algonquin

1 1⁄2 oz Rye
3⁄4 oz Dry vermouth
3⁄4 oz Pineapple juice
1 ds Orange bitters
Instructions

Add ingredients to a cocktail shaker filled with ice. Shake hard, and strain into a chilled cocktail glass. Serve straight up. No garnish.

Yields Drink
Authenticity
Unknown
Creator
The Algonquin Hotel.

New York City
Curator rating
Not yet rated
Average rating
3 stars
(17 ratings)
From other users
  • Feels disjointed. Improved with maybe ¼oz Elderflower but really not that great.
  • Shake for foam, stir for clean
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sjdiaz21 commented on 3/25/2012:

I have had this a couple times and not very impressed with it. Strange enough I was looking through the Craft of the Cocktail and Dale DeGroff had a completely different version but stated it was served at the Algonquin Hotel....hmmm either way it sounded tastier then the original I've always known. 2oz light rum, 1/2oz blackberry brandy, 1/2oz Benedictine, 1/2 oz lime juice. Shaken, strained, cocktail, cherry garnish. Anyone else read anywhere to substantiate Mr DeGroffs claimed version?

dustinw84 commented on 2/05/2021:

Is this the best drink you're ever going to have? Definitely not. But I have to admit this is one I come back to over and over again. Maybe it's just that outside of tiki there's not all that much to do with pineapple juice before it spoils, but I think it's more than that. This drink reminds me of a style of cocktail that  doesn't seem to exist anymore. I get the same vibe with a number of different classics that combine vermouth and citrus. It just tastes so unique. Every cocktail bar has the same menu of riffs...Manhattan, Old Fashioned, Daiquiri, Negroni, etc. but no one is making stuff that tastes like this. Sure it's a little rough around the edges, but that's what makes it so good.

SunRye

1 1⁄2 oz Campari
1 1⁄2 oz Rye
1 oz Orange juice
2 ds Orange bitters, Regans' orange bitters
1 oz Orange peel (for garnish)
Instructions

Combine, add ice, shake, strain into chilled glass, twist orange peel

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
CarmelizedBunions, Chowhound
Source reference

http://chowhound.chow.com/topics/676512#5714583

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Pretty good, but campari kind of takes over.
  • Need to try again with correct proportions.
  • Pretty darn good - like candied bitter oranges.
  • Willet Straight Rye — ★★★★
  • really nice; bitter, interesting
  • Used 1 oz Campari and 1/2 Aperol to good effect.
  • Reduce Campari to 1 oz — ★★★★
  • Nicely bitter. Not overly sweet. Angostura or Regan's orange bitters both work well — ★★★★★
Similar cocktails
Dan commented on 9/27/2011:

Updated to correct an error in a quantity ("1 1/2", not "1 1/12"), plus improve reference. This is a very delicious drink.

Prince of Cups commented on 1/09/2012:

Looks very similar to a Rittenhouse Eye-Opener that Zorn used to serve by request at Thatch in Portland, consisting of equal parts Campari, rye (Rittenhouse, naturally), and orange juice.

Smoke and Mirrors

1 1⁄4 oz Aquavit
1 1⁄4 oz Campari
3⁄4 oz Cynar
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, stain, straight up, cocktail glass

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Neil Kopplin, Clyde Commons, Portland, OR
Source reference

http://www.drinkboy.com/cocktails/Recipe.aspx?itemid=226

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Yum!
  • Quite bitter but not too bitter for me! Not really helpful to call this a Negroni variation. Made w/ Brennevín and subbed Grand Classico for Campari. The caraway from the Aquavit is mostly lost under the amari.
  • A terrific Negroni variant. Wasn't too bitter as I feared (a few drops of saline aren't out of place here).
  • Long cook or serve on rocks. Beautiful complex flavors, Negroni-like, lovely lingering bitter finish. — ★★★★
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Southside

2 oz Gin
1 oz Lemon juice
1⁄2 oz Simple syrup (or 1 tsp sugar)
12 lf Mint (muddled)
1 lf Mint (as garnish)
Instructions

Muddle mint in shaker, add ingredients, steep if desired, shake with ice, double strain, straight up, cocktail glass

Notes

Some add a splash of soda water at the end. Others include a dash of bitters.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.cocktailchronicles.com/2005/06/21/summer-survival-kit-essent…

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Death and Co. suggest lime instead of lemon.
Similar cocktails
yarm commented on 6/30/2022:

The original drink was a Fizz with both lemon and lime. Over time, folk chose one or the other and dropped the soda water part. Lime is truer to form since lemon + lime still tastes more like lime than lemon.

South Pacific

1 1⁄2 oz Dark rum
3⁄4 oz Orgeat
1⁄2 oz Lemon juice
Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Too sweet for my taste. Maybe bitters to balance out, lemon or lime?
  • Flavours separate, but work together nicely.
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  • El Condado — Martinique Rum, Nicaraguan Rum, Apricot liqueur, Coconut syrup, Lime juice, Lemon juice, Pineapple juice
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Solera

2 oz Dark rum (Santa Teresa 1796)
1 oz Amontillado Sherry, Lustau Dry Amontillado (Palo Cortado Peninsula)
3⁄4 oz Falernum, Velvet Falernum
2 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Lustau Palo Cortado Peninsula is describe as between Amontillado and Oloroso.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Dominic Venegas, Gitane, San Francisco, CA
Source reference

http://imbibe.com/article/i-like-big-butts (really); Left Coast Libations, Ted Munat

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Dan commented on 10/15/2011:

Improved attribution, provided instructions, added detail to recipe.

lesliec commented on 4/01/2019:

Corrected spelling of 'Palo' in Notes.

Zachary Pearson commented on 4/01/2019:

To put on the wine geek hat for a second (ahem) Amontillado and Oloroso are the results of two very different styles of aging Sherry. While they're both palomino grapes, Amontillado is aged under flor and Oloroso is not, which is why Olorosos are much darker - they're not protected from oxidation by the yeast layer. Thanks,  Zachary

noksagt commented on 4/04/2019:

Correct regarding the veil. Fino/Manzanilla is even lighter than Amontillado, as it maintains the flor longer.

And Palo Cortado is accurately described as between an Amintillado and Olorosso, because, though aged under flor initially, it loses it sooner so has been aged oxidatively for some time between the two.

Two Indies

2 oz Overproof rum
3⁄4 oz Lemon juice
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Orange liqueur, Grand Marnier
1 ds Bitters, Angostura
Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Singapore Sling (Simple)

2 oz Gin
1⁄2 oz Bénédictine
1⁄2 oz Cherry Liqueur
1⁄2 oz Lemon juice
1 oz Soda water (fill with)
Instructions

In highball

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Adicione 1/2 de suco de abacaxi e 1/4 de benedictine
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yarm commented on 6/29/2022:

In equal parts as a lime and not a lemon drink, it's known as the Raffles Hotel Sling. During Jared Brown's seminar at Tales of the Cocktail, he attributed the earliest written record of that at Singapore Cricket Club in 1913 which was 5 years after gin arrived in Singapore in 1908. Seminar notes: https://cocktailvirgin.blogspot.com/2018/05/singapore-sling.html

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