Choke Artist

1 oz Tequila (anejo)
1 oz Cynar
1⁄2 oz Fino sherry (pale dry)
5 ds Orange bitters, Regans' orange bitters (as a rinse)
Instructions

Stir with ice, roll bitters in chilled snifter, strain into snifter, garnish.
Extra-wide orange twist, Stir, Straight Up, Snifter

Notes

Challenging. Quite bitter. I drank it on the rocks, and it mellowed nicely. Otherwise would need to cook some. Might benefit from more sherry.

Yields Drink
Authenticity
Unknown
Creator
The Art of the Bar by Jeff Hollinger and Rob Schwartz
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • A very unusual combination but it has balance and a pleasing taste.
  • Made with Calle 23 blanco, not anejo. Very good. Bitter and, with that blanco, very peppery-- might be worth trying with some Abano.
  • A challenging drink to linger over. — ★★★★
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  • The Warning Label — Demerara Rum, Cynar, Sweet vermouth, Orange bitters, Grapefruit bitters, Campari, Lemon peel
  • Fumidus — Scotch, Cynar, Sweet vermouth, Bitters, Lemon juice
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haresfur commented on 10/26/2011:

tried this with Australian amontillado sherry (no orange peel). found I needed a touch more tequila and it was helped by a few drops of lemon juice. I'm thinking I'll try a hair less Cynar. Nice.

Boston Apothecary

1 oz Rye, Sazerac
1 oz Kirschwasser
1 oz Lemon juice
1 t Sugar
1 ds Peychaud's Bitters
Instructions

Shake, strain, up or down as you prefer

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Boston Apothecary, eGullet
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • The Tijuana Rocket — Reposado Tequila, Pomegranate molasses, Lime juice, Green bell pepper, Jalapeño
  • Pink Moon — Light rum, Cognac, Jamaican rum, Maraschino Liqueur, Pastis, Bitters, Lime juice, Pink guava puree, Lime
  • 209 East — Reposado Tequila, Triple sec, Crème de Fraise, Lime juice
drinkingandthinking commented on 5/18/2019:

A bit too sour - maybe ease up on the lemon a bit. Otherwise an interesting combination of rye and kirsch.

Algorithm

2 1⁄2 oz Bourbon, Bulleit
1 oz Pineapple juice
1⁄2 oz Sweet vermouth
1⁄4 oz Absinthe, Vieux Carré
1 ds Peychaud's Bitters
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Shake, strain, straight up, cocktail

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Oyster House Philadelphia
Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
From other users
  • Used Rabbit Hole bourbon...has a butterscotch note on it
  • Wanted to like this one but really just didn't. All over the map and way too dry.
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  • The Corsican — Bourbon, Añejo rum, Falernum, Sweet vermouth, Orange bitters, Orange peel
  • Zakim — Bourbon, Falernum, Sweet vermouth, Bitters, Lemon peel
  • Cooper Brothers Cocktail — Bourbon, Elderflower liqueur, Ginger liqueur, Orange peel

Red Hook

2 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Maraschino Liqueur
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail, garnish

Yields Drink
Year
2004
Authenticity
Unknown
Creator
Enzo Enrico , Milk & Honey, Manhattan, NY
Source reference

http://www.facebook.com/pages/Red-Hook-Cocktail/121928617839644

Curator rating
4 stars
Average rating
4 stars
(51 ratings)
From other users
  • A strong, flavorful before dinner cocktail. Rate 4.5
  • Use only 1cl Maraschino.
  • Made it with Rittenhouse 100 proof, 1/2 oz maraschino as written, boozy, not too sweet, very good. Did I say boozy...
  • 2-.5-.25 with punt
  • Ok....
  • In the stirred brown drink category this is a worthwhile variant. Made with 1/4 oz. maraschino per the comments, which was indeed enough to provide its zip and sweetness.
  • Also prefer 1/4 oz maraschino.
  • I prefer it with 1/4 oz Maraschino. Can also use Vya Sweet Vermouth for a less bitter version.
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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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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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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.
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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
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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.
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  • Bittercup — Champagne, Campari, Fernet Branca, Grapefruit juice, Cranberry juice, Simple syrup
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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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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!

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