Bitter Elder

1 1⁄2 oz Gin
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Campari
1⁄2 oz Lemon juice
Instructions

Shake, strain, straight up, cocktail

Notes

Delicious and only slightly bitter.

History

Cocktail resulted from a refinement of an unnamed cocktail using Aperol on Cocktail Chronicles. An anonymous commenter "amateurhour" created the cocktail. A similar comment a month later on ohgo.sh confirms the recipe.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
AmateurHour, commenter on Oh Go.sh and Cocktail Chronicales
Source reference

http://www.cocktailchronicles.com/2007/10/01/this-one-been-done-yet/ http://ohgo.sh/archive/campari-take-four/

Quickstart
Innovative and challenging
Curator rating
5 stars
Average rating
4.5 stars
(136 ratings)
From other users
  • Up Campari to .75
  • Straight up pure grapefruit juice
  • grapefruit!
  • Went with the 0.25 Campari/0.25 Aperol split; excellent! In addition, Bitter Luxardo substituted for the Campari works well.
  • Nice, slightly bitter, pretty well balanced. Sort of a grapefruit vibe, as mentioned. Very pretty pink-ish color.
  • Beautiful colour! Definitely use a juniper forward London Dry for this one.
  • Wow. Fantastic cocktail. The degree to which this evokes grapefruit is, as other have suggested, uncanny.
  • yummy. Too much campari for R, but I like it
  • Tastes like grapefruit juice, but there is none in there. Very delicious, bitter, sour and not really sweet.
  • Strong, but not unpleasant, acidity. Absolutely calls grapefruit to mind. Will try variations with Aperol and Cynar.
Similar cocktails
  • Le Antoinette — Gin, Campari, Elderflower liqueur, Lemon juice
  • Flugelhorn — Gin, Elderflower liqueur, Grapefruit bitters, Orange bitters, Lemon juice
  • Novara — Gin, Campari, Passion fruit syrup, Lemon juice
  • French Laundry — Gin, Elderflower liqueur, Maraschino Liqueur, Grapefruit bitters, Lime juice
  • Second Squadron — Gin, Elderflower liqueur, Crème Yvette, Lemon juice, Grapefruit juice, Grapefruit peel
mikejaz2 commented on 11/21/2014:

Oh, fellas and ladies...this is one hellllllllllluvvva drink! Did it with Bombay, half Aperol half Campari. Awesome color, fantastic flava!

We have a restaurant here in Chicago called Parsons, they specialize in fried chicken and fish, and feature a totally fantastic Frozen Negroni. I'ma ask them if they'd consider putting a batch of these through their frosty machine! It'd be perfect.

mikejaz2 commented on 12/04/2014:

12-04-2014...tried a further experiment, adding 3 drops of Brooklyn Hemispherical's Spicy Charred Pineapple bitters...Good Choice, accentuated the grapefruit notes even further.

Another batch, using Peychaud's, wasn't as successful, yielding a drink that lost the grapefruit and turned into more of a medicinal concoction.

mikejaz2 commented on 12/31/2014:

Sorry, I'm gonna keep touting this drink...it's fantastic.  Made it for several friends, progeny and assorted drink enthusiasts...have received nothing but praise for it's restrained, sophisticated yet readily identifiable flavors.  Always use the charred pineapple bitters now, drink's color always gets mentioned.  A real winnah!

Kindred Cocktails commented on 1/01/2015:

I agree. I just granted the Bitter Elder a 5 star curator review, which makes it an Editors Choice cocktail.

bvankammen commented on 3/09/2015:

I 2nd the comparison to ruby grapefruit. I'm fine with bitter, but this is a funny combo of bitter and acidic. Made with mediocre gin, so maybe botanicals save it. For the record I'm not a grapefruit fan, so maybe it's me, too.

A G commented on 6/28/2020:

Went with equal Campari and Elderflower (3/4 each) to 1 1/2 Sipsmith and 1/2 Lemon Juice so that the Bitter Elder has some bitterness.   Very nice drink!  

Dungeoness commented on 4/03/2021:

Really enjoyed this one. Plymouth Gin. Used Aperol 1 for 1 in place of Campari, as I vastly prefer the former to the latter, and only keep one in house. Will make this one again for sure!

MOJO1229 commented on 11/22/2022:

Used Beefeater gin and split the Campari and Aperol as suggested for the grapefruit taste. Carried it a step further and added 2 drops of Fees Bros grapefruit bitters. Great result. Rate 5. Wish comments would specify the gin used as different gins may change the resulting drink.

Mai Tai (Trader Vic's)

1 oz Jamaican rum (dark, 7-15 year old)
1 oz Rhum Agricole, St. James Ambre
3⁄4 oz Lime juice
1⁄2 oz Curaçao
1⁄4 oz Orgeat
1⁄4 oz Simple syrup
1 spg Mint (as garnish)
Instructions

Shake, pour into low-ball without straining, garnish

Notes

Some use more orgeat instead of simple syrup. Some use Clément Créole Shrubb instead of Curaçao. Smith & Cross is a nice choice for the Jamaican rum.

Picture of Mai Tai (Trader Vic's)
2007, Creative Commons, Duluoz Cats, Astoria, NY, Wikipedia
Yields Drink
Year
1944
Authenticity
Authentic recipe
Creator
Trader Vic's, Oakland, CA, or Don the Beachcomber, Hollywood, CA. Disputed.
Source reference

http://en.wikibooks.org/wiki/Bartending/Cocktails/Mai_Tai

Quickstart
Tiki and exotic cocktails
Curator rating
Not yet rated
Average rating
4.5 stars
(62 ratings)
From other users
  • Used Trader Vic's Amaretto in lieu of orgeat. Don't forget the mint Alternative: Old Road: 2oz pineapple; 1/4 each: Amaretto, Simple Syrup, Cointreau, lime; 1 oz Old Road Rum; 3ds Angostura. Shake, serve rocks and float more rum {DLL]
  • No simple…orgeat is plenty sweet for me. Also tried w spritz of mezcal (similar to the Tia Mia profile) - great addition! — ★★★★★
  • classic
  • 8/16/20: 1/2 oz S&C, 1/2 oz Appleton Sig Blend, 1/2 oz El Dorado 12, 1/4 oz Barbancourt 8, 1/4 oz La Favorite Blanc, 1 oz lime, 1/2 oz PF curacao, 3/4 oz Liber and Co orgeat.
  • 1/2 oz Orgeat
  • fresh lime juice makes all the difference here
  • Yup use orgeat, skip simple. Used S&C, Barbancourt 8 yr
  • Spring Break
  • Made with S&C and Rhum JM, and more orgeat than simple. Strong! — ★★★★
Similar cocktails
  • Melba Cocktail — Light rum, Swedish Punsch, Absinthe, Lime juice, Grenadine
  • La Florida Cocktail — Blended rum, White Crème de Cacao, Sweet vermouth, Lime juice, Grenadine
  • Peg Leg — Rum, Grapefruit bitters, Lime juice, Simple syrup, Demerara syrup, Grapefruit peel
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • The Express — Virgin Islands Rum, Nicaraguan Rum, Jamaican rum, Thai Bitters, Lime juice, Orgeat, Lemon juice
Zachary Pearson commented on 10/08/2011:

Here's a vote for the RumDood method: 1 oz each light and dark rum, 3/4 lime, 1/2 oz each Clement Creole Shrubb and Orgeat, 1/4 oz simple, shake, strain over crushed ice, garnish with a spent lime shell and mint. I used Smith & Cross and St. James Hors d'Age.

I think the main problem with Tiki drinks is that they all serve as dump buckets for every crazy flavored syrup in the repertiore - falernum, orgeat, grenadine, curacao, Pimiento Dram... they all go in, and it ends up being a messy drink without discernable flavors.

Thanks,

Zachary

Adam Machanic commented on 12/02/2011:

Grenadine? Falernum? Light rum? Dark rum float? No curacao?
I think the current accepted standard recipe is 2oz of rum (both dark or amber, and of different styles in order to make for a more dynamic flavor), 1oz of lime juice, 1/2oz orange curacao, 1/4oz orgeat, 1/4oz simple syrup. Garnished with half a spent lime and a mint sprig.
Personally I double the orgeat, skip the simple syrup, and add a dash of Angostura. But I wouldn't put that in the recipe.

Dan commented on 12/03/2011:

Bingo. You're absolutely right. The previous recipe was a train wreck. Updated to the 1972 Trader Vic's recipe, which is a close approximation to the original, given that the origin 17 year old J Wrap Jamaican rum is no longer available. Thanks for pointing this out.

Dan commented on 12/03/2011:

After fixing this recipe, I merged two nearly identical recipes into this one (previously known as Mai Tai 2 and Mai Tai - Original Version). I hope everyone approves!

Zachary Pearson commented on 12/03/2011:

Adam,

The original 1944 recipe called for the legendary and impossible to obtain J. Wray 17 year old rum, and was designed to highlight that ingredient. The 1972 version referenced here uses an ounce of two different rums to try and approximate the flavor of the J. Wray.

Thanks,

Zachary

Adam Machanic commented on 12/03/2011:

Perhaps the drink was originally created to highlight the J. Wray 17, but the rest of the formula is the same. I would argue that it's the same drink as long as it uses the same ingredients -- two ounces of some kind of rum -- and the same basic ratio.
Regardless of your feeling on that, where did you come up with 1972? That seems way too recent. For reference, see page 162 of Jeff Berry's "Sippin' Safari," which lists the same recipe, "as served at Trader Vic's in Havana, Cuba, 1958." Which is not to say that the formula was invented that late. Vic Bergeron apparently exhausted the supply of J. Wray 17 within a couple of years after creating the drink, so this two-rum formula was probably created in the late '40s.

Zachary Pearson commented on 12/03/2011:

Adam,

The link is under the reference section of the cocktail - it's a Wikibooks page that cites the original, then the 1972 update (which removed the J. Wray, added St. James Amber, and unspecified the brands of Curacao, simple, and orgeat).

Thanks,

Zachary

Dapuma commented on 4/17/2012:

jamaican rum should be appleton v/x
rhum agricole should be Clement VSOP
other than that it is good to go - personally i prefer juice of half a lime, but if using key lime i would use 3/4 oz

Marconi Wireless

2 oz Applejack
1 oz Sweet vermouth
2 ds Orange bitters
Instructions

Stir, Straight Up, Cocktail

Notes

Or try 3 oz Applejack, 1 oz Carpano Antica, 1/4 oz Demerara, 2 d Angostura, scant Pastis riinse. The original recipe is in parts, so 2 parts Applejack, 1 part Italian (read sweet) Vermouth, 2 dashes orange bitters.

Yields Drink
Year
1931
Authenticity
Authentic recipe
Creator
Albert Stevens Crockett
Source reference

http://www.seriouseats.com/recipes/2007/09/cocktails-marconi-wireless.h…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Copper Penny — Rye, Pear eau de vie, Sweet vermouth, Apricot liqueur, Bitters, Lemon peel
  • Faceless Man — Singani, Bianco Vermouth, Triple sec, Mezcal
  • On a Lark — Calvados, Dry vermouth, Averna, Salt
  • Martini de Hueso — Reposado Tequila, Bianco Vermouth, Apricot liqueur, Peach bitters, Bitters
  • Pompadour (Telegraph) — Pineau des Charentes, Demerara Rum, Rhum Agricole, Bitters, Lemon peel
Norm commented on 10/15/2014:

The variation we have tried is:

2 oz Applejack (or calvados)
1/2 oz Sweet vermouth, Carpano Antica
1/2 oz Sweet vermouth, Cinzano
1 ds Peychaud's bitters
Lemon twist garnish

Cocktail à la Louisiane

3⁄4 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Bénédictine
3 ds Absinthe
3 ds Peychaud's Bitters
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Yields Drink
Year
1937
Authenticity
Unknown
Creator
Restaurant de la Louisiane, New Orleans, LA
Source reference

http://www.cocktaildb.com/recipe_detail?id=230; Stanley Clisby Arthur, Famous New Orleans Drinks and How To Mix

Curator rating
Not yet rated
Average rating
4 stars
(37 ratings)
From other users
  • I thought it might be too sweet, but its good! A cross between a Sazerac and a Manhattan. Sazerac light.
  • I found a recipe that called for 2 oz of rye which made for a more approachable Sazerac. The recipe here is a completely different drink.
  • Excellent. Like the Manhattan Benedictine but more viscous. Great rainy day drink.
  • I like the Saveur version, with 2oz rye, 1/2 sweet vermouth, 1/4 benedictine, 3 dsh paychauds, 2 dsh herbsaint. — ★★★★
  • Original says 2 oz Rye
  • I go way easier on the absinthe and just give the glass a rinse.
  • 2-.75(punt)-.75 Rise and 3 dashes Stirred and strained From PDT “De La Louisiane”
  • Up to 1oz 1oz 1oz
  • class:drink like a monk
  • PDT recipe is the same but with 2 oz. rye. Saveur's version cuts down the vermouth and Benedictine still further (1/2 & 1/4 oz.).
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Dan commented on 10/20/2011:

Improved attribution.

kent37 commented on 12/12/2014:

A favorite. I use a Herbsaint rinse and Punt e Mes vermouth.

Ramos Gin Fizz

2 oz Old Tom Gin (or Plymouth)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 oz Simple syrup
3 dr Orange flower water
2 dr Vanilla extract (very optional)
1 oz Cream
1 oz Egg white
1 spl Soda water
Instructions

Shake all ingredients except the soda water WITHOUT ICE very vigorously for at least one minute, preferably longer -- the longer the better. Then add ice and shake for 1-2 minutes, as long as you can manage, until extremely cold and frothy. Strain into a tall thin glass (no ice), or a very large old fashioned glass, and top with soda water. Stir gently.

History

First appears in print in Kappeler's Modern American Drinks (1895) as the "New Orleans Fizz", using juice of half a lemon, 1/2 tablespoon fine sugar, 1 jigger (2 oz) Old Tom gin, 1/2 jigger milk or cream, and soda water. This recipe follows "New Orleans DRINKS and how to mix 'em" by Stanley Clisby Arthur, 1937.

Yields Drink
Year
1888
Authenticity
Authentic recipe
Creator
Henry C. Ramos, Imperial Cabinet Saloon
Source reference

http://www.hurlothrumbo.org/ramos_fizz_recipe.htm

Curator rating
4 stars
Average rating
4.5 stars
(34 ratings)
From other users
  • A bit watery but still very well balanced and interesting. Probably much better if I could actually shake it long enough. It should be much longer shake according various sources.
  • A classic, but ends up as a bit of a gin float. Good if you're in the modd.
  • Delicious but even with reverse dry shake still is 20 sec then 40 sec of shaking
  • Phenomenal; like an old timey soda fountain drink
  • I'd make this more if it didn't require so much damn work. Improved with a reverse dry shake.
  • One of the first I just had to make for myself. A workout :D
  • A little more flavor can be added by using half and half simple syrup and orgeat.
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  • Ginger Baker Fizz — Gin, Crème de Cacao, Ginger liqueur, Cream, Ginger beer, Egg white, Lemon juice, Orange peel
  • Pine Fizz — Zirbenz Stone Pine Liqueur, Absinthe, Gin, Egg white, Lime juice, Orgeat
  • Lost In Laos — Gin, Herbal liqueur, Coconut milk, Lime juice, Agave syrup, Turmeric, Makrut lime leaf
Zachary Pearson commented on 12/10/2011:

Curated slightly: Changed gin from gin (old tom or plymouth) to Old Tom Gin. Added history, creator, and date.

bza commented on 12/11/2011:

Has anyone ever had a ramos with Ransom? Seems like it would be pretty strange...

D Harper commented on 12/12/2011:

Nope, but agree that it would be a kinda odd use of Ransom. Love Ransom, but wouldn't substitute it for dry gin in a Ramos Gin Fizz.

Zachary Pearson commented on 12/12/2011:

Hmm.... It wasn't really until 1910 that sales of Old Tom and London Dry gin (which only became possible with the column still) were equivalent in the US, and the 20's before London Dry really began to dominate the market. The article on Hayman's Old Tom on the Haus Alpenz website mentions that Old Tom was used in the Ramos. 

Next time I'm somewhere I can have a decent drink, I'll have them make me a Hayman's Ramos Gin Fizz and we'll see ;) 

Thanks,

Zachary

christina in tacoma commented on 12/30/2011:

Chris at 1022 South makes a delicious derivative of this drink using Cognac and Creme de Violette instead of gin and simple syrup, finished with a little rose cordial

Zachary Pearson commented on 4/12/2012:

So per Rob Marais' request, I did something neat last night with the Ramos -- ran it through an ISI whipper. Here's how I did it. First, batch everything except the egg white, bitters and the soda (we're not using it) and put it in the refrigerator to get as cold as you can get it. When it's cold, in your shaker, add 2 teaspoons additional lemon juice, 1/4 oz water, the egg white, and the spring off a Hawthorne strainer and dry shake the egg white until it's foamy. The water aids in foaming, the acid stabilizes foam, and the spring acts like a whisk. Remove the spring, and add all the pre-batched stuff and another 1/2 oz water, fill the shaker with ice, and shake like hell for 30 seconds. Remember, you're adding all this extra water to make up for lack of melt and cooling! Strain this into an ISI whipper, charge with 1 charge of nitrous, and shake for 30 seconds. Dispense the foamed Ramos into a 10 oz. Collins glass (you should have some left over), and garnish with bitters. You're going to need a straw for this one -- as the liquid phase separates from the bubbles, it can be drunk off the bottom, but trying to drink this without a straw is asking for trouble, and a foam moustache.

Rob Marais commented on 4/12/2012:

Zach, I thank you. I can't wait to make this "lazy man's" Ramos Gin Fizz in an ISI. Right now, I'm thinking Saturday morning at 10 a.m. might be optimal!

DrunkLab commented on 3/01/2013:

Not having any Old Tom handy, I've been making these sacrilegiously with about a half ounce of London Dry ('m low) and 3/4 ounce each El Dorado 3 year and Delord white Armagnac. The rum and especially the brandy play very well with the creamsicle-y flavor of the orange flower water and cream. Worth a shot if you've got 'em and if you've already had the Ramos the right way. If you haven't, get on that: this is a justified classic, the kind of delicious and refreshing cocktail that everyone can love, and that includes gin-phobes and the "fruity, not too strong" crowd.

Canephoros commented on 7/16/2015:

A hand-held blender (Braun) works well for the dry shake. 1/2 oz orgeat and 1/2 oz simple syrup adds a little flavor.

DrunkLab commented on 2/17/2016:

Add the cream after the dry shake. This will allow the other ingredients to foam up as quickly and beautifully as in any other non-dairy egg white sour. Shake it again with cream and ice, and very slowly top off the drink with the freshest soda water you have, pausing to let it settle, and then adding more to foam a cloud of foam above the rim of the glass. Don't mar the presentation with straws or garnishes of any kind. Bask and enjoy.

Bramble

2 oz Gin
1 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Blackberry liqueur (as float)
2 Blackberry (as garnish)
1 sli Lemon (as garnish)
Instructions

Shake 1st three ingredients, strain into rocks glass brimming with crushed ice, top with Creme de Muir, garnish.

Yields Drink
Year
1984
Authenticity
Authentic recipe
Creator
Dick Bradsell, Fred's Club, London, UK
Source reference

http://tmagazine.blogs.nytimes.com/2010/06/16/case-study-the-bramble/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Try Chambord
  • 3/4 oz. lemon juice 3/4 oz. simple syrup 3/4 oz. Creme de Mure
  • Try with EF or CdV and a couple of Black berries.
  • 2 oz gin 1 oz fresh lemon juice 1/2 oz simple syrup 3 oz muddled blackberries crushed ice in lowball
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Alto Cucina

1 oz Scotch, Balvenie 15 (95 proof)
1 oz Dry vermouth
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Cynar
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, low ball, garnish

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Stephen Shellenberger Dante, Cambridge, MA
Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Made with Dewar’s Ilegal Smooth (mezcal cask finish) Very well-balanced & smooth — ★★★★
  • Made with 1.5oz Famous Grouse. Lovely to look at and intriguing to taste.
  • Auchentoshan works well; go a hair light on the St. Germain. — ★★★
  • A lovely cocktail, balanced and flavourful
  • Great mild, easy-drinking scotch cocktail. I made it with Balvenie 12, a 86 proof Scotch. Would be better with a bit more booze. — ★★★★★
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  • Bitter Mac — Blended Scotch, Dry vermouth, Cynar, Elderflower liqueur, Lemon peel
  • Old Bastard — Rye, Dry vermouth, Cynar, Campari, Lemon peel
shantytownbrown commented on 8/20/2011:

Made it with Deanston unfiltered 92 proof, beautifully balanced cocktail, this one goes into the rotation...

DrunkLab commented on 9/20/2013:

Delicious and beautifully balanced. Neither overly bitter not overly sweet but full of depth and interest. The Cynar and dry vermouth are great partners and draw out flavor from the Scotch (I used Auchentoshan 3 Wood). The elderflower liqueur is surprisingly subtle.

gshellen commented on 10/22/2013:

Against better judgement, I made this with Islay scotch (only 80 proof, to boot). Kind of a smoky mess. I shall be patient and wait until I have something more like the Balvenie 15 to try again...

maestro898 commented on 11/21/2013:

Very nice! I used Famous Grouse that I had on hand and it worked well (will have to try with Balvenie). I also tried a version with 1.5 oz of the Grouse, everything else remaining unchanged, and it actually seemed to bump up the presence of all the ingredients and increase the depth along with the extra boozy bonus. Someone should try this with the Balvenie 15 and see if it has the same effect.

Mixin In Ansley commented on 2/21/2024:

Hits it. Every note is there and yet it is bigger than the sum of its parts. If it went anymore in two directions it would split apart, but it doesn’t.

Someone Else

1 oz Scotch, Macallan 12
1 oz Dry vermouth, Boissiere
1⁄2 oz Cynar
1⁄2 oz Apricot liqueur, Marie Brizard Apry
Instructions

Stir, strain, straight up, cocktail glass

History

Unnamed by its creator. Another eGullet poster suggested "Who Else?" as in who else but Boston Apothecary would come up with such a concoction. I gave it the name Someone Else, absent an official name from the creator.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Boston Apothecary eGullet
Source reference

http://egullet.org/p1603208

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Old Bastard — Rye, Dry vermouth, Cynar, Campari, Lemon peel
  • Now You Know — Gold rum, Fino sherry, Cynar, Licor 43, Peychaud's Bitters, Grapefruit peel
  • The Doe's Path — Rye, Dry vermouth, Cynar, Bénédictine, Rosemary

Alto Cucina #2

1 oz Bourbon, Booker's
1 oz Dry vermouth, Vya
1⁄2 oz Cynar
1⁄2 oz Crème de Fraise, Primi Frutti (Fragola)
Instructions

Stir, strain, straight up, cocktail glass.

History

Authentic unnamed recipe by Boston Apothecary. Named by the poster.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Boston Apothecary
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • I used a muddled fresh strawberry. Meh. Boring. Not worth the Bookers. — ★★
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mahastew commented on 11/19/2011:

Previous commenter really missed a good experience by not using creme de fraise. 4.5 stars for me.

Say Goodnight Gracie

2 oz Light rum
3⁄4 oz Rich demerara syrup 2:1 (demerara simple syrup)
1⁄3 oz Crème de Violette
1⁄2 oz Lime juice
1 ds Rhubarb bitters
1 twst Lime peel (as garnish)
Instructions

Substitute lemon bitters if needed.
Lime twist, Shake, Straight Up, Cocktail

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Katie Loeb Oyster House, Philadelphia
Source reference

https://forums.egullet.org/topic/72687-rhum-agricole-the-topic/?do=find…

Curator rating
4 stars
Average rating
4.5 stars
(7 ratings)
From other users
  • Very enjoyable cocktail. Made with SLR rum from St. Vincent Homemade Jaggery syrup (1.25/1) — ★★★★★
  • Quite tasty—tropical fruit up front, floral finish. But ugly gray-green color.
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  • La Florida Cocktail — Blended rum, White Crème de Cacao, Sweet vermouth, Lime juice, Grenadine
  • Long Peninsula Iced Tea — Light rum, Curaçao, Cola, Lime juice, Simple syrup, Brewed Tea
Craig E commented on 5/02/2019:

Curated to add rhubarb bitters which somehow got left off the ingredients list, and to add the reference link. 

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