Elder Fashioned

1 sli Orange
1 Maraschino cherry
2 oz Bourbon
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Lemon juice
2 ds Bitters, Angostura
Instructions

Muddle orange and cherry in old fashioned glass. Add bourbon, St. Germain, lemon, bitters. Stir, top with additional ice.

Notes

Original name: OMFG.

Yields Drink
Authenticity
Unknown
Creator
Shawn Koch, Paramount Room, Chicago
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Pretty good. Include lemon next time
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Buster Brown

1 1⁄2 oz Bourbon
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake, strain, serve up.

Yields Drink
Authenticity
Unknown
Source reference

Zingerman's Roadhouse

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Add extra: 1/4 oz lemon juice & 3/4 oz bourbon
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Prosecutor

1 1⁄2 oz Rye, Old Overholt
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Instructions

Shake, chilled single rocks glass, no garnish.

Prosecutor
©2010 Kindred Cocktails
Yields Drink
Authenticity
Unknown
Source reference

Drink, Boston.

Curator rating
Not yet rated
Average rating
4 stars
(30 ratings)
From other users
  • A taste of peach
  • Very good. I'd make this up next time.
  • Pretty yellow color, somewhat tart, herbal, interesting. — ★★★★★
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Dan commented on 11/02/2010:

Pretty yellow color. Nice balance, with St. Germain yielding to the herbal Chartreuse and spicy rye. Good acid. An excellent introduction to whiskey. 5 stars.

Trinidad Sour

1 oz Bitters, Angostura
1 oz Orgeat
3⁄4 oz Lemon juice
1⁄2 oz Rye, Rittenhouse 100
Instructions

Shake, double strain, cocktail glass, no garnish.

Notes

Yes, that's 1 full ounce of bitters, 44% ABV.

History

This was a riff on the Trinidad Especial from Valentino Bolognese, which also has an entry here.

Yields Drink
Year
2009
Authenticity
Altered recipe
Creator
Giuseppe Gonzalez, Clover Club, Brooklyn, NY
Source reference

http://www.cocktailchronicles.com/2009/05/06/3030-20-the-trinidad-sour/

Curator rating
4 stars
Average rating
4.5 stars
(52 ratings)
From other users
  • Used 1.5oz ango
  • Superb. Had this at Attaboy in response to request for a drink where "a large proportion of the drink should be bitters." Ours was 1.5oz bitters that looked the recipe on Cocktail Virgin. Bigger drink I guess.
  • One of the greatest cocktails of all time.
  • Oh, tasty. I added egg whites. Visually gorgeous.
  • Paula Garner Rec
  • Complex and balanced. Wonderful aftertaste.
  • fuck yeah.
  • Excellent. I was afraid of it before I tried it, but it's amazing.
  • Classic sour combo of flavors. Unexpectedly nice. Lots of christmas spices. Added scant 1/4 oz aged rum for a little more roundness. Taste merits a 4 but it is a unique enough flavor that people will probably love it or ha
  • Very spicy and delicious. Not particularly bitter — ★★★★★
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Dan commented on 11/22/2010:

So that's why they make Angostura in those huge bottles...

Zachary Pearson commented on 11/23/2010:

A fantastic drink - the orgeat barely holds off the Angostura's bitterness, and opens it up nicely. I can't figure out why the Rye's there, but this is a winner of a counterintuitive drink.

christina in tacoma commented on 9/25/2011:

I decided to try this since I have this newly found surplus of homemade orgeat... Absolutely delicious, 5/5. Orgeat finishes cocktails in the same way a nice Picada finishes a Spanish seafood stew.

Casey commented on 7/30/2013:

Fantastic. I need to go buy some some extra bottles of Angostura.

hbomb9410 commented on 10/22/2013:

The Trinidad Sour I know and love includes an egg white. Mmm...

bza commented on 5/26/2014:

The Trinidad sour you know and love is wrong.

Rhioghnach commented on 10/21/2017:

Yum! I like it--it's kinda like a vacation in a cold glass.

brett kozinn commented on 10/26/2017:

Also great with lime subbed for lemon and Smith & Cross subbed for Rittenhouse.

Sperans commented on 10/08/2021:

Reminds me of a full-bodied falernum which probably makes sense given the lemon and almond notes it should have, this is a 10/10, unbelievable!

drinkingandthinking commented on 4/20/2025:

This is a classic jaded bartender drink. Not for the general public unless they are open-minded. It's phenomenal! I tried it with bourbon thinking it would soften the bitters but nope! Rye works better and I even upped it to 1oz because why not?

Autumnal

1 1⁄2 oz Bourbon
3 oz Apple cider
1⁄4 oz Cinnamon syrup
2 ds Bitters
1 Orange peel
1⁄4 oz Bénédictine
Instructions

Shake, strain, serve up. Garnish with flaming orange zest.

Notes

Bitters to taste - angostura, peychaud's, orange. Originally posted with rye and no benedictine, this is the evolution.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Daywalker

1 oz Bitters, Angostura
1 oz Rye, Rittenhouse
1 oz Pineapple juice
1⁄4 oz Cinnamon syrup
Instructions

Shake, strain, serve up.

Notes

Can use plain simple with a sprinkle of cinnamon.

Yields Drink
Authenticity
Authentic recipe
Creator
Adam McGee Flatiron Lounge, NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Bracingly spiced and tasty but unbalanced. More pineaapple helps.The Port of Spain (Taste Bar, STL) is a much more balanced Angostura-based cocktail.
  • Creamy, Christmassy, bitter.
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Bevx commented on 3/16/2013:

This drink makes me wish I could buy Angostura in liter-sized bottles. Wow. Spice was a bit too dominant for me, but an extra 1/2 oz of pineapple juice balanced it out, taming the spice without over-sweetening.

elkaboom commented on 4/12/2013:

After much snooping around, and I'm sure more-than-slightly awkward intrusions into the personal lives of Flatiron veterans Damon Dyer, Giuseppe Gonzalez (and even Julie Reiner herself) I found that the actual creator of this masterpiece is in fact ADAM McGEE (aka, the most badass bartender you've never heard of, says Giuseppe). The ratios are forgiving, so tweak them to taste...I especially like that. BTW, fresh unseetened pineapple juice is a must; NO CANS. Also, 2:1 Canella cinnamon works best for the syrup. Make this often... Savor it in a Swizzle, shoot it short, sip it up. Just don't forget to say, "Adam McGee!" (which sorta means !Sláinte! in NYC Tiki-speak).

endless_optimism commented on 4/12/2013:

Thanks. I edited the attribution. And while I'm sure it's *better* with fresh pineapple juice I've made it many times with canned and still really enjoy it.

Scofflaw 2

2 oz Rye
1 oz Dry vermouth, Vya
1⁄2 oz Lemon juice
1⁄4 oz Grenadine
4 ds Orange bitters, Regans' orange bitters
Instructions

Shake, strain, serve up.

Yields Drink
Year
1930
Authenticity
Unknown
Creator
Harry's American Bar, Paris, France, revised by Zingerman's
Source reference

Zingerman's Roadhouse, Ann Arbor, MI

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Irma La Douce

3 sli Cucumber (1/2 inch total)
1 1⁄2 oz Gin
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lemon juice
1⁄2 oz Grapefruit juice
1⁄4 oz Simple syrup
Instructions

Muddle cucumber, shake, coupe glass, strain, Garnish with thin slice of cucumber

History

Created for a Green Chartreuse night. "A green French liqueur + a movie in which Shirley MacLaine plays a Parisian prostitute dressed in bright green stockings = a drink called the Irma La Douce."

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
LUPEC Boston
Source reference

http://drinkboston.com/2007/08/21/monks-make-it-we-shake-it/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Excellent! Anytime you're thinking of Pimm's Cup for a nice summery drink, make this instead.
  • 2 frozen cucumber cubes per 1/2 cup measure
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mako commented on 1/28/2019:

The original recipe calls for "fresh cucumber puree (peel and blend cucumber, then pass through a sieve)" but suggests muddling a few slices would be fine for the lazy. I found it gummed up the top of my cobbler shaker so I'd recommend the former.

Agony & Ecstasy

1 oz Gin
1 oz Elderflower liqueur, St. Germain
1 oz Grapefruit juice
2 oz Ginger beer
1 twst Grapefruit peel
1 ds Chipotle pepper sauce, Tabasco
Instructions

Shake, strain over crushed, top with ginger beer, garnish with a grapefruit peel with line of smoked Chipolte Tabasco

Yields Drink
Year
~2010
Authenticity
Authentic recipe
Creator
Sam Treadway at Drink, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2010/05/agony-and-ecstasy.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Shawn C commented on 9/27/2025:

Thanks. I have added your reference, listed recipe as authentic with Sam Treadway as creator. It was 1 oz of ginger beer in your original blog, should I change it to that or leave it at 2? I guess I could also include optional suggestion to stir in Tabasco if desired.

Pink Lady

1 Egg white
1 1⁄2 oz Gin
1⁄2 oz Apple brandy
1⁄2 oz Lemon juice
1⁄2 oz Grenadine
Instructions

Dry shake, Shake, double strain, coupe glass, no garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Pink Lady 1.5 oz Plymouth 1/2 oz Lairds Bonded apple brandy 3/4 oz lemon 3/4 oz honey syrup 1/4 oz grenadine 1 egg white Garnish: 3 brandied cherries (didn't have) This is an awesome DnC drink. 5/5.
  • Be careful with the type of apple brandy.
  • I prefer the PDT Cocktail book version: 1.5 gin; 0.75 lemon juice; 0.5 applejack/grenadine/simple syrup; 1 egg white. It's a delicious and gorgeous sour.
  • Made with aquafaba. Creamy and gentle.
  • 1.5 gin, .5 applejack, .75 lemon juice, .25 grenadine (house), egg white - not bad. — ★★★
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