Clermeil

1 1⁄2 oz Añejo rum
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄4 oz Maple syrup (or up to 1/2 as desired)
1⁄8 oz Allspice Dram, St. Elizabeth
Instructions

Shake and strain, serve up. Depending which brand/style of syrup you use, you may need to use as little as a fat 1/4 ounce to balance the cocktail.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Maks, Cure, New Orleans, LA
Source reference

http://betacocktails.com

Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • Herbal upfront but the Chartreuse fades nicely to reveal the round fall spices. Well-balanced
  • Solid. Made with Mischief's Mariner Rum. Very similar to the Last Word or other Green Chartruese + lemon/lime. Next time I might increase the allspice dram which I was excited about but which didn't play a huge role in this.
  • Not a stunner in looks, but a tasty way to showcase chartreuse. — ★★★★
  • Deeply complex, with the herbal Chartreuse contrasting with the earthy pie-spice flavors of the Allspice Dram and maple. Excellent with Ron Zacapa 23. — ★★★★★
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christina in tacoma commented on 9/04/2011:

perfectly balanced- love the allspice dram and chartreuse combo. I used the low end maple syrup measure and it was plenty.

Casey commented on 9/07/2011:

I had Meyer's, Smith and Cross, and regular old Bacardi on hand. I went with the Smith & Cross and I don't know if 1.5 oz of this rum was the best choice for this cocktail. Next time I'll try a more neutral, lower proofed rum or some of each.

Dan commented on 9/08/2011:

Half Myers's and half Smith & Cross sounds like it would be good. I love (love, love) Smith & Cross, so I'd be happy with all Smith & Cross, but it sure would be resplendent with rum hogo!

Pimm's Up

1 oz Genever, Bols
1 oz Pimm's No. 1 Cup
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup (1:1)
7 dr Celery bitters
2 dr Celery bitters (as garnish)
Instructions

Shake and strain into a chilled coupe; Garnish with two drops of celery bitters.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Kirk Estopinal, Cure
Source reference

http://betacocktails.com/archives/368

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • The simple syrup is a bit overpowering. Will use less next time. Pimms and genever so nicely together, and the celery bitters add an unusual bite.
  • Light and refreshing. 1/2oz of simple is plenty. Used Bols and Scrappy's bitters. — ★★★★★
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  • Cucumber Calypso — Gin, Bitters, Cucumber syrup, Lime juice, Mint, Cucumber
  • Pink Ladymeister — Gin, Apple brandy, Jägermeister, Lemon juice, Simple syrup, Egg white, Grenadine
  • Splifficated Beat — Gin, Curaçao, Bitters, Beet syrup, Lime juice, Lemon peel, Basil
  • Waterloo — Gin, Campari, Simple syrup, Lemon juice, Watermelon
  • Hell's Bells — Old Tom Gin, Pimm's No. 1 Cup, Absinthe, Lemon juice, Simple syrup, Red Bell Pepper

Improved Scotch Sling

2 oz Islay Scotch (McClelland's)
3⁄4 oz Sweet vermouth
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup (1:1)
1 t Maraschino Liqueur, Luxardo
2 ds Bitters, Angostura
1 Lemon zest (garnish)
Instructions

Build over ice, stir, strain over fresh rocks. Garnish with a lemon twist.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Maks, Beta Cocktails
Source reference

http://betacocktails.com/archives/436

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Scotch- sweet, bitter
  • To try
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  • Burning Ice — Islay Scotch, Pedro Ximénez Sherry, Swedish Punsch, Absinthe, Peychaud's Bitters, Lemon juice
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  • Tokyo Drift — Japanese Whisky, Sweet vermouth, Cardamaro, Strega, Lemon peel
  • Black Francis — Islay Scotch, Sweet vermouth, Pedro Ximénez Sherry, Cherry, Lemon peel
  • Requiem for an Old Friend — Islay Scotch, Zirbenz Stone Pine Liqueur, Dry vermouth, Sweet vermouth, Bitters

Variation on a Theme

2 oz Old Tom Gin, Hayman's (or Ransom)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Campari
1⁄2 t Maraschino Liqueur, Luxardo
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, up, cocktail glass

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Maks, Beta Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(23 ratings)
From other users
  • Cherry comes through, with a sweetness that is offset by the Campari. Very good with Malacca gin.
  • Made with Tanqueray Old Tom. Insistent alcohol presence (merits a long stir), but interesting flavors underlying it. Lovely. — ★★★★
  • Aka the Phillip Martin
  • Complex, with funky Ransom flavors coming through strongly. Would be much milder with Hayman's or a London Dry. — ★★★★
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  • Summertime Sazness — Old Tom Gin, Peychaud's Bitters, Grapefruit bitters, Herbal liqueur, Demerara syrup, Lemon peel
  • Light and Day — Gin, Herbal liqueur, Peychaud's Bitters, Maraschino Liqueur, Orange juice
  • The Seagull — Old Tom Gin, Suze, Maraschino Liqueur, Crème de Violette, Orange bitters
mahastew commented on 4/07/2012:

Nice. I like that you can taste each component, although perhaps this makes for the slight disharmony I'm experiencing. 4.27.

Bee's Knees

2 oz Gin
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
Instructions

Shake, strain, cocktail glass

Notes

Honey syrup is honey and hot water 1:1, mixed and cooled.

History

Prohibition-era recipe was 1:1:1 with honey, rather than honey syrup, a sickeningly sweet drink by modern standards, no doubt

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Unknown
Source reference

David Embry, The Fine Art of Mixing Drinks, 1949

Curator rating
4 stars
Average rating
3.5 stars
(31 ratings)
From other users
  • *Very* good with Barr Hill Reserve Tom Cat gin (made in honey barrels) - and increasing lemon and honey syrup to 0.75oz each per the other comment - definitely brings this from a 4 to a 5 for me. — ★★★★
  • Many proportional variations out there but I found that 2oz gin, 3/4 honey syrup, 3/4 lemon brought this from a 3 to a 4 — ★★★★★
  • Very good. Not terribly exciting.
  • Too gin forward
  • Pretty good for a 3 ingredient, 1 spirit concoction.
  • Classic for a reason. Use good/strong honey to make your syrup!
  • Increase Lemon and Honey syrup to .75 oz. Add 2 dash Lavender Bitters.
  • Vary honey to taste
  • Good, but not awesome
Similar cocktails
yarm commented on 2/13/2023:

"Prohibition-era recipe was 1:1:1 with honey, rather than honey syrup, a sickeningly sweet drink by modern standards, no doubt"

What evidence of this other is there other than hearsay from Embury 15 years after Prohibition ended? Boothby 1934 coming right out of Prohibition has it greatly more spirit forward and was closer to the Prohibition era.

Wisdom Cocktail

1 1⁄2 oz Bourbon
3⁄4 oz Cynar
1⁄2 oz Elisir M. P. Roux (or Green Chartreuse)
1⁄2 oz Lime juice
1 lf Sage (large)
Instructions

Squeeze lime, cut shell small pieces, and muddle with sage leaf. Add other ingredients. Shake vigorously. Fine strain into rocks-filled lowball glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Delightful. Actually made with 3/4 oz Lime, but it needed 1/4 oz simple. Should retest and update this note. — ★★★★★
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  • Song About An Ex — Brandy, Herbal liqueur, Cynar, Grapefruit bitters, Lemon peel
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Jasmine

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄4 oz Campari
1⁄4 oz Triple sec, Cointreau
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, garnish with a lemon twist.

Notes

This is the original recipe for the Jasmine.

Yields Drink
Year
1990s
Authenticity
Authentic recipe
Creator
Paul Harrington, Townhouse Bar & Grille, Emeryville, CA
Source reference

http://www.seriouseats.com/recipes/2007/08/cocktails-the-jasmine.html

Curator rating
Not yet rated
Average rating
3.5 stars
(36 ratings)
From other users
  • Would rather just have a negroni. — ★★
  • OK. Worth trying again. I did 0.5 lemon by mistake.
  • 2 oz gin .75 lemon .75 orange curacao .5 campari
  • I tried the Hess proportions but would like to see how it compares to other variations.
  • Bit too strong. Robert Hess version may be better — ★★★
  • Try again in warmer weather
  • add 1/2oz simple syrup.
Similar cocktails
Dan commented on 1/11/2012:

Perhaps we should just call this "Jasmine" if it's the original. That said, I'd definitely "slip" as I poured the Campari. This drink looks pretty tart to me.

sjdiaz21 commented on 8/24/2012:

I like 1 3/4 oz gin, 3/4 oz cointreau, 1/2 oz campari, 1/4 oz lemon juice with a twist .

johnnysatty commented on 9/21/2012:

I have read that the original recipe calls for 2oz gin 3/4oz lemon 1/2oz triple 1/2 oz Campari. Taste exactly like fresh squeezed ruby red grapefruit juice

tophat665 commented on 7/10/2013:

Rob Hess's version if this is 4:3:2:1 Gin: Cointreu: Campari: Lemon. It works perfectly in that it's a lovely intro to gin for folks who don't like gin.

Brad Ballinger commented on 2/01/2021:

Tried the posted recipe and the Robert Hess variation. Greatly prefer the latter. Original recipe lacks complexity. It's all lemon juice. As one person commented, might be better if doubling the Cointreau and Campari in the original recipe.

smparkes commented on 6/21/2022:

Went with the more forward version from SE and then added a bit of soda ... for a very hot day. :-)

Christmas Caipirinhas

4 Lime (Peel from 4 large limes (green part only; removed with vegetable peeler in 2-inch-long strips))
1 c Lime juice
8 sli Ginger (1/4-inch-thick slices peeled fresh ginger)
1⁄4 c Sugar
30 lf Mint (large, fresh)
10 spg Mint (For garnish)
1 c Cachaça
3 c Ice cubes (Plus additional ice for serving)
5 c Ginger beer (Can substitute ginger ale, but not preferred)
Instructions

Combine lime peel, lime juice, ginger, sugar, and 30 mint leaves in mortar or medium bowl. Using pestle, muddler, or handle of wooden spoon, crush lime peel, ginger, and mint leaves together. Transfer mixture to large pitcher. Stir in rum. DO AHEAD. Can be made 6 hours ahead. Cover and refrigerate.

Add 3 cups ice cubes to lime mixture in pitcher and stir to blend. Stir in ginger beer. Fill 10 cocktail glasses with ice cubes. Strain or pour cocktail mixture into prepared glasses. Garnish each drink with mint sprig.

Yields Drink
Authenticity
Unknown
Creator
Bruce Aidells
Source reference

http://www.bonappetit.com/recipes/2008/12/christmas_caipirinhas

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • for a punch - makes multiple servings
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Lucky Tiger

2 oz Pomelo juice (or grapefruit juice)
1 oz Cognac
1⁄4 oz Ginger liqueur, Canton
Instructions

Shake, up, cocktail glass

Notes

Updated version by Amy Wisiewski

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Updated by Amy Wisiewski
Source reference

http://www.chow.com/recipes/28078-lucky-tiger-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Paper Plane

3⁄4 oz Bourbon, Elijah Craig
3⁄4 oz Aperol
3⁄4 oz Amaro Nonino
3⁄4 oz Lemon juice
Instructions

Shake, strain, straight up, cocktail glass

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Sam Ross, LIttle Branch, NYC
Source reference

http://www.foodandwine.com/recipes/paper-plane-cocktails-2009

Quickstart
Innovative and challenging
Curator rating
Not yet rated
Average rating
4.5 stars
(133 ratings)
From other users
  • I cut back a bit on the lemon and upped the bourbon a tad — ★★★★
  • Delicious.
  • So very very good. Really my ideal of a cocktail.
  • Reduce lemon juice to 1/2 oz
  • Delightfully but not overwhelmingly sweet. Also enjoy substituting a local bitter aperitivo (Capitoline Tiber) for the Nonino.
  • Awesome drink
  • Tasty and quite enjoyable.
  • The first drink I've ever found that's actually better with Aperol as opposed to Campari.
  • The best cocktail of the 21st century. Perfection! — ★★★★★
  • Made with ramazotti and Bullitt and was prettygood — ★★★★
Similar cocktails
Canephoros commented on 1/22/2016:

An excellent drink!  I've been making this with Rye instead of bourbon - Jim Beam's of late.  I also tried a variation using Jim Beam, Amaro Nonino, and (instead of Aperol) an aperitivo I found in Paris when I was (unsuccessfully) looking for a bottle of Select- Poli's "Airone Rosso."  It worked very well. (The Italian shopkeeper in Paris told me that Airone Rosso is very similar to Select.) I also sometimes add 1/8 to 1/4 oz Luxardo maraschino liqueur. And I sometimes substitute Ramazotti for the Nonino. There you have it.

Craig E commented on 5/24/2016:

A tasty variation I've seen called the Paper Mache subs cachaca and Averna for the bourbon and Nonino.

Robbyfresh commented on 1/14/2017:

Been making it lately with Sfumato Rabarbaro in place of the Nonino. Also very tasty.

queenshaboo commented on 8/08/2017:

Had to sub Meletti, and I drink Rye not Bourbon, still loved it. Looking forward to playing around, maybe trying Cardamaro or Grand Poppy next time. Campari would be too overpowering imo especially if using a stronger flavoured Amaro in place of the Nonino. Lots of opportunity to experiment with this one.

Pangolindo commented on 6/16/2018:

Used 1 oz Woodford,  3/4 lime juice, Averna and aperol:  Very good.  Never tried the original recipe 

Pangolindo commented on 1/31/2019:

Tried with Overproof Bourbon 129 proof... Much better. Less flat than comon proof Bourbon.

TrinSF commented on 11/12/2022:

After a dear bartender friend recommend Meletti in place of Nonino, we now make them that way. Call it a "Paper Plame", because there's M instead of N. :-)

Shawn C commented on 4/18/2023:

This is one of those drinks I just don't understand. It is imbalanced, with too much citrus sour overwhelming/even masking the amaro and Aperol's contributions, creating an overly dry, unfulfilling drink. (I don't like the song either, despite my rather eclectic taste in music.) Cutting the lemon way back makes a better drink, although not exciting. I can think of much better things to do with Amaro Nonino.

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