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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  • The Leong — Sloe gin, Gin, Aperol, Cherry Bitters, Absinthe, Lime juice, Lemon juice, Simple syrup, Mint
  • Gin Genie — Gin, Sloe gin, Lemon juice, Simple syrup, Mint, Crushed ice
  • Strawberry Fields — Gin, Lavender bitters, Strawberry, Orange juice, Simple syrup, Lemon juice, Mint, Basil
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!

Tango #2

1⁄2 oz Rum
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
1⁄2 oz Bénédictine
1⁄2 oz Orange juice
Instructions

Orange twist, Shake, Straight Up, Cocktail

Yields Drink
Authenticity
Unknown
Creator
Robert Hess
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • on the sweet side. Increase the rum to 1 oz, and use a Rhum Agricole or other grassy-funky rum to give a little more character.
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Scorch the Earth

1 1⁄2 oz Cognac
1⁄2 oz Sweet vermouth
1⁄2 oz Cynar
1 twst Lemon peel (flamed, as garnish)
Instructions

Flamed Lemon Peel, Stir, Straight Up, Cocktail

Notes

With mostly Cognac, the spicy vermouth and bitter Cynar tones are more muted than, say, in a Negroni. Good, slow-drinking, slightly challenging. Made with Couvoisier VSOP.

Yields Drink
Authenticity
Unknown
Creator
Gary Regan
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Very good. In between a Manhattan and Negroni. Made with Maison Rouge VSOP and Carpano Antica.
  • Made with Maison Rouge VSOP and Cocchi di Torino. Cocoa flavors come through strong. — ★★★★
  • Delicious, J likes. Cognac makes for a nice sweetness.
  • Very complex flavors, slight hint of root beer, but not enough to dissuade me.
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drinkingandthinking commented on 12/30/2021:

OMG! I upped the Cynar and vermouth (Cocchi di Torino) just a bit and used some mid grade VS cognac and it was out of this world! subtle sweet vanilla/chocolate body with that bitter kick at the end.

Little Italy

2 oz Rye
3⁄4 oz Sweet vermouth
1⁄2 oz Cynar
2 Maraschino cherry, Luxardo (On skewer as garnish)
Instructions

Stir, strain, straight up, garnish

Notes

Some might add a flamed lemon peel, but it's not original.

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Audrey Saunders Pegu Club, NYC
Source reference

http://drinkboy.com/Cocktails/Recipe.aspx?itemid=228
https://imbibemagazine.com/recipe/little-italy-cocktail-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(48 ratings)
From other users
  • A little sweet
  • Tastes like what is is... a Manhattan with a touch of Cynar. 👍
  • Add orange bitters
  • Made w/o the syrup (I don't think it needs it). This is a good cocktail but feels a little unremarkable given the preponderance of similar stirred brown drinks.
  • Probably better with sweet vermouth
  • after dinner
  • Subbed Maraschino liqueur and some juice from bottled cherries. 1/2way through added 2 drops fig-citrus bitters which was nice. Capable Manhattan variant. — ★★★★
  • Like a manhattan on steriods. — ★★★★★
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Dan commented on 2/12/2013:

Added missing Maraschino syrup, and tweaked up attribution.

AmyJ commented on 10/07/2014:

Made using homemade figs in syrup. Definitely not cherry, but worked nicely

yarm commented on 3/29/2024:

The addition of Maraschino syrup is not the one that she gave Robert O. Simonson for his book on Modern Classics, nor have I seen it anywhere else. I think it's just a wet cherry coming from the jar. And via personal communication with Audrey, she confirmed that it was 2 cherries -- not for a mob connection of what an even number of garnishes signify but that that these new cherries in the market tasted so good that one was not enough.

Shawn C commented on 3/29/2024:

Thanks for the info. Yes, looking at Punch, Difford's, and Imbibe the only reference to the syrup is in Imbibe's April 12, 2011 recipe: "Don’t be shy about using cherries with a little extra syrup—it dribbles into the glass and creates a port-like undertone." This observation matches the typical experience with Luxardo cherries, and the volume might be about right (or a little on the high side), but the drip effect is usually milder in the overall drink than stirring it in, at least until reaching near the bottom of the glass.

Comte de Sureau (Morgenthaller)

1 1⁄2 oz Cachaça, Boca Loca
3⁄4 oz Aperol
1⁄2 oz Elderflower liqueur, St. Germain
1 twst Lemon peel (large, expressed, as garnish)
Instructions

Stir, strain, straight up, coupe, express and drop

Yields Drink
Year
2009
Authenticity
Altered recipe
Creator
Jeffrey Morgenthaller, inspired by Gonçalo de Souza Monteiro
Source reference

http://www.jeffreymorgenthaler.com/category/my-cocktail-recipes/

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • Cachaça- bitter, sweet
  • Sounds sweet. May need lemon?
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drinkingandthinking commented on 6/04/2024:

Tremendous flavor but very sweet. Works better with dilution on the rocks. Even better topped with seltzer.

Arsenic and Old Lace

1 1⁄2 oz Gin
1⁄2 oz Pastis (or less)
1⁄2 oz Crème de Violette
1⁄4 oz Dry vermouth
Instructions

Lemon twist, Stir, Straight Up, Cocktail

Notes

Comments were that less pastis might be needed to avoid overpowering the violette. Also, this predates the R&W Violette -- it looks like a lot to me.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
From other users
  • Medicinal
  • All I taste is Absinthe. I think this drink could be good, but it would take a lot of experimenting with different brands of absinthe or pastis, and I don't have that kind of money.
  • If you need a purple drink this is a decent option at the modern ratios mentioned in the comments.
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Fransos commented on 1/04/2017:

The ratios used in the Bartenders Choice App are more in tune with the modern drinkers taste. 2 gin, 3/4 dry Vermouth, 1/4 Violette/Yvette and an Absinthe rinse. 

Corpse Reviver #1

1 1⁄2 oz Brandy
3⁄4 oz Apple brandy
3⁄4 oz Sweet vermouth
Instructions

Stir, Strain into cocktail glass.

Notes

The original recipe is in parts, so 1/2 brandy, 1/4 Italian (=sweet) vermouth, 1/4 apple brandy or Calvados.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book
Source reference

Savoy Cocktail Book, pg. 51

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Lovely amber color. Boozy. — ★★★
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Zachary Pearson commented on 9/21/2014:

Moderated this to reflect the Savoy Cocktail Book, replacing applejack (which is GNS + apple brandy) with the correct ingredient, apple brandy or Calvados.

Thanks,

Zachary

Dan commented on 9/21/2014:

And I reduced the overall size from 4 oz to 3 oz, which is probably still big for Savoy, but about average today.

yarm commented on 1/22/2021:

I've always felt that this drink cries out for bitters or anything to give it some depth. Luckily, when I was served this at a bar as a bartender's choice, it was served with great enthusiasm which gave it some dimension to add to the flabby build.

Vancouver

1 1⁄2 oz Gin
3⁄4 oz Sweet vermouth
1⁄4 oz Bénédictine
2 ds Orange bitters
Instructions

Stir, Straight Up, Cocktail

Yields Drink
Year
1977
Authenticity
Unknown
Creator
Stan Jones origin unknown, source: Stan Jones Complete Bar Guide
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Made with Punt e Mes. It's a lot like a Martinez. A small drink but strong. The experience is solid but nothing super special.
  • Measured the Benedictine wrong, need to try with suggested ratio Also try with Punt E Mes
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haresfur commented on 7/06/2012:

Quite like this. I used Beefeater and Martini bianco. I wonder if Tanqueray would punch a bit harder against the Benedictine.

Nola commented on 9/26/2013:

Suggested- Martin Miller of Plymouth Gin- 2 oz

Rendezvous Revisited

1 1⁄2 oz Gin
3⁄4 oz Campari
1⁄2 oz Kirschwasser
1⁄4 oz Lemon juice (optional)
1 twst Lemon peel (as garnish)
Instructions

Shake (or stir), strain, straight up, cocktail glass

History

Original is the same, but without lemon.

Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
Revision by Dan Chadwick.
Source reference

http://www.kaiserpenguin.com/mxmo-17-a-rendezvous-with-dr-bamboo/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Even with the lemon juice I found this medicinal and unpleasant. Maybe my kirschwasser sucks.
  • Didn't like original much -- kirch too strong, ethanol too strong (made with Tanqueray). Revised is much, much better. Good drink. — ★★★★
Similar cocktails
bkemp1984 commented on 4/03/2021:

I think this is great. Made stirred with maybe a half dozen drops of lemon juice.

nkuzextreme commented on 7/03/2022:

Need to clarify which cherry brandy should actually be used. This recipe says kirschwasser, linked article shows a darker drink that might have used Heering. With a good kirschwasser, this was terrible and had a strong ethanol flavor like another commenter noted.

Zachary Pearson commented on 7/04/2022:

I agree - there's no way that color is Campari red. Dan, do you remember if it was Heering? Thanks, Zachary

Gin-Gin Mule

1 3⁄4 oz Gin, Tanqueray
1 oz Simple syrup
3⁄4 oz Lime juice
8 lf Mint
1 oz Ginger beer (homemade)
1 spg Mint (as garnish)
1 Lime (wheel, as garnish)
2 sli Ginger (candied, as garnish)
Instructions

Muddle lime juice, simple & mint. Add gin. Shake. Pour into iced highball, top with ginger beer, garnish with the ginger on a pick and the mint sprig through a lime wheel.

Yields Drink
Year
2001
Authenticity
Authentic recipe
Creator
Audrey Saunders, Beacon, then Pegu Club
Source reference

http://www.jamesbeard.org/recipes/gin-gin-mule

Curator rating
4 stars
Average rating
4.5 stars
(29 ratings)
From other users
  • Use 1/2 oz simple syrup and 2 oz ginger beer
  • Rated as a 5 by nine people
  • high ratings from 8 peeps
  • 1 3/4 ounce gin, 1/2 ounce lime juice, 1/2 ounce simple syrup, 1 bar spoon dried peppermint, shake, double strain onto ice, top with ginger beer. — ★★★★★
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Zachary Pearson commented on 4/13/2015:

Curated this: These 6/6/10 drinks were the first round of things added to KC, and included some classics. I'm going to merge the other versions of the Gin-Gin Mule into this one. Thanks,  Zachary

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