Elderflower Royale

1 oz Elderflower liqueur, St. Germain
1 Sugar cube (small)
10 ds Bitters, Angostura
6 oz Champagne (chilled)
Instructions

Soak sugar cube with bitters and place in the bottom of a chilled champagne flute. Add elderflower liqueur, top with sparkling wine, and serve.

Yields Drink
Authenticity
Unknown
Creator
Unknown
Source reference

http://www.chow.com/recipes/11265-elderflower-royale

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
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First Bounce

2 oz Bourbon
1 t Elderflower liqueur, St. Germain
1 t Maraschino Liqueur
2 oz PInk grapefruit juice
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
Instructions

Shake and strain (or build), rocks, lowball.

History

Several variations exist in the reference, getting progressively more complicated (including eventually lemon, mirto, and absinthe). The recipe shown here is relatively simple and still very good. Correct title of a revised version of this cocktail is Second Bounce because it was the second attempt at making it. Therefore I've renamed previously untitled cocktail First Bounce. Was originally posted incorrectly as Second Boz

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Chowhound DavisSqPro
Source reference

http://chowhound.chow.com/topics/611102#4650881

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • Prefer with only 1/2 tsp Maraschino for a more subtle under note — ★★★★
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flickerdart commented on 6/04/2021:

Watery, not much on the palate except a muted and confused bitterness.

Boris Karloff

3⁄4 oz Gin
3⁄4 oz Elderflower liqueur, St. Germain
1 oz Lime juice
1 t Fine sugar
1 oz Egg white
1 oz Club soda (chilled)
Instructions

Shake the first 5. Add the ice. Shake again. Strain into a collins glass with ice. Top w/ club soda.
, Shake, Rocks, Collins

Yields Drink
Authenticity
Unknown
Creator
Todd Thrasher
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
Similar cocktails
  • Easy Street — Gin, Elderflower liqueur, Club soda, Lemon juice, Simple syrup, Cucumber, Mint, Lime
  • Easy Street Fizz — Gin, Elderflower liqueur, Club soda, Lemon juice, Egg white
  • Easy Replenisher — Gin, Aperol, Elderflower liqueur, Mezcal, Soda water, Lime juice, Grapefruit juice, Ginger, Coriander
  • Woodside — Gin, Peychaud's Bitters, Tonic water, Lime juice, Coconut Water, Ginger syrup, Thai Basil, Mint
  • Shifting Sands — Gin, Maraschino Liqueur, Club soda, Grapefruit juice, Lemon juice, Grapefruit

Dan's Cynar Sour

1 1⁄2 oz Gin
1 oz Cynar
1⁄2 oz Lemon juice
1 oz Soda water (to top)
1 sli Cucumber (as garnish)
Instructions

Build all but soda in highball, stir, top with soda, stir gently, garnish.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Tried with lime and was only so-so. Tried Scrappy's Celery bitters on top of cucumber slice, but it was too overpowering. Maybe Grapefruit? — ★★★
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Shabash

2 oz Dark rum
1 oz Apricot liqueur
3⁄4 oz Lime juice
3 ds Lemon bitters
Instructions

Lime wheel, Shake, Straight Up, Cocktail

Notes

Delicious, easy drinking. I added the bitters because I thought it lacked depth.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • I added a Grand Marnier float.
  • Nice easy rum/sour. Used R&W and Dashfire lemon, 1/2 Flor de Cana 7 and 1/2 Angostura 12.
  • Excellent. I made mine with Cockspur 12 and Plantation OFTD. The lemon bitters balance the floral notes in the Apricot Liqueur nicely. — ★★★★
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  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
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Steve L commented on 12/26/2017:

The lemon bitters complement the apricot liqueur beautifully.  I blended Cockspur 12 and Plantation OFTD for the rums.

Poke Your Eye Out

1 1⁄2 oz Blanco tequila
1⁄2 oz Mezcal
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Maraschino Liqueur
2 ds Orange bitters, Regans' orange bitters
1 rinse Herbal liqueur, Green Chartreuse
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass (or on rocks)

Yields Drink
Year
2010
Authenticity
Unknown
Creator
"pb n foie", Chowhound
Source reference

http://chowhound.chow.com/topics/489550#5280031

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Try using Yellow Chartreuse?
  • Too bitter, used blackberry brandy instead of maraschino liquor. Dania says no bitters. Used all ingredients from the recipe. Dania hates bitters. Lol
  • Despite its aggressive name, this is pretty easy-going. The sweet Aperol is foremost. Smokiness is subtle to me though still to much for Friend. Chartreuse still more subtle.
  • Complex w/o being challenging. Perfect cocktail to hook someone who says they don't like tequilla. Beautiful color, too.
  • A bit strange and a bit sweet. Promising. Might be better with less Maraschino and something to dry it out. — ★★★★
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Kir Gaspare

2 oz Grapefruit juice
1 oz Campari
1⁄2 oz Triple sec, Cointreau
2 oz Champagne (fill)
Instructions

Shake first 3 ingredients, strain into a flute, top with Champagne.
, Shake, Straight Up, Flute

Notes

Very easy drinking. May go down a bit too easily.

Yields Drink
Authenticity
Unknown
Creator
Chowhound AnneInMpls
Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • Enjoyable enough, though to be honest I prefer the Campaign Trail cocktail, which is literally just the champagne and campari
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Amelia Earhart

2 oz Strawberry puree (blended with gin)
2 oz Gin
2 t Maraschino Liqueur
1 t Crème de Violette
2 t Simple syrup
1 oz Meyer lemon juice
1⁄2 Meyer lemon zest
Instructions

Shake and serve on the rocks, or straight, or whatever

Notes

Original recipe calls for juice and zest of 1/2 Meyer lemon. (Approximately 1 oz.)

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
StriperGuy, Chowhound
Source reference

http://chowhound.chow.com/topics/607435#4813290

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • To try
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  • Xantès Cocktail — Raspberry liqueur, Gin, Triple sec, Sweet vermouth
Eastgare commented on 3/08/2011:

I read this to my wife, who likes van Aviation, and her reaction was, "that's disgusting!". Not that it wouldn't taste good. But what's the concept here?

Any idea of the background or history?

Dan commented on 3/10/2011:

I updated the missing attribution and clarified the amount of Meyer lemon juice.

Anastasia

2 oz Ginger Vodka
1 oz Pomegranate juice, POM Wonderful
1 oz Triple sec, Cointreau
1 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Shake long and hard (at least 20 seconds) over ice, strain into a chilled cocktail glass, garnish with a thin strip of lemon peel and a lump of crystallized ginger
Lemon peel & lump of crystalized ginger, Shake, Straight Up

Notes

Infuse 750ml of vodka (I think Smirnoff 80-proof is ideal for this application, though I've also used Skyy to good effect) with 1/2 cup of peeled, grated fresh ginger for 3-5 days in a sealed container in the fridge, shaking occasionally. Strain out the ginger with a fine sieve and/or a paper coffee filter.

Yields Drink
Authenticity
Unknown
Creator
MC Slim JB
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Muddled (regular) vodka with 2 slices of ginger.
  • Try to make this
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sjdiaz21 commented on 4/18/2012:

We made an almost identical drink at the restaurant and subbed cucumber syrup instead and called it a Snap Dragon.....but the proportions on this drink make for one heck of a large cocktail! Obviously aimed at the Cosmo crowd.

Tucker commented on 12/24/2015:

Cut all volumes in half, used unflavored vodka and added 1/4 oz ginger liqueur for 3 oz pre-shake volume. 

Bijou

1 oz Gin
1 oz Sweet vermouth
1 oz Herbal liqueur, Green Chartreuse
1 ds Orange bitters
1 Maraschino cherry (or olive listed as option)
1 twst Lemon peel
Instructions

Stir, strain, straight up, cocktail glass, express lemon peel, garnish.

Notes

This is the original, historic recipe, which many find too sweet today. See Bijou (dry)

History

Name means jewel in French, named after precious stones: diamond (gin), ruby (vermouth), emerald (chartreuse).

Yields Drink
Year
1900
Authenticity
Authentic recipe
Creator
Harry Johnson's Bartender's Manual, 1900
Source reference

https://web.archive.org/web/20101128063446/https://www.smallscreennetwo…

Curator rating
Not yet rated
Average rating
3.5 stars
(40 ratings)
From other users
  • Try with dry vermouth if too sweet.
  • D&C calls it a Tailspin and uses 1.5 oz gin and rinses glass with campari. Too strong for me, also a bit too sweet
  • Sweet. I use only 3/4 Chartreuse..
  • I like all the pieces but the whole is sweet, unbalanced, and surprisingly unappealing.
  • Sweet and earthy.
  • 1.5 oz This 2 oz That
  • Added 1/2 lemon, which transformed the drink, balancing the sweet. — ★★★
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  • The Grand Wazoo — Gin, Herbal liqueur, Amer Picon
  • Lucy Bijou — Gin, Sweet vermouth, Herbal liqueur, Teapot Bitters, Lemon peel
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yarm commented on 9/19/2022:

Original is from Harry Johnson 1882 before Jack's Manual.

Cara A commented on 2/16/2025:

Nice with a lemon twist, oils expressed over the top of the drink, instead of a cherry

Shawn C commented on 2/17/2025:

I don't think the Bijou is in the 1882 or 1888 versions of Harry Johnson--I couldn't locate it in either. However it is in the 1900 version. I don't know why Ezra Star has been listed as creator. I have removed that for now, and changed the year to 1900. I also replaced the defunct link with an Internet archive link to it. Expressed lemon twist was in the 1900 recipe, so I have included it in ingredients and instructions. Interestingly, an olive is also a garnish option in place of the cherry--I might add that as a note later.

yarm commented on 2/17/2025:

I think the Ezra attribution was due to an apprentice bartender at Drink in Boston screwing around with Wikipedia. The ones that truly gained traction were John D. Gertsen (founder of Drink) being linked to the Sazerac to the point that folks dressed up like him in recreations, and Sam "Suck It" Treadway as the creator of the Sidecar that made it into a few articles. Some of the misinformation even made it as far as the Tales of the Cocktail site.

While you're at it, you can fix the misattribution on the Bijou (Dry) entry.

Shawn C commented on 2/17/2025:

Ok, updated the "dry" version to remove the various vandalized Wikipedia referenced bits. Also removed the Wiki suggestion here that the original was floated rather than stirred--missed that on the first pass. (IIRC some have suggested that was an alternate way some made it, but it is not in the original published recipe.)

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