Whispers Of The Frost Cocktail

3⁄4 oz Rye (or bourbon)
3⁄4 oz Sherry
3⁄4 oz Port
1 t Sugar
Instructions

Not sure why this is shaken rather than stirred. Seems like a lot of sugar.
Orange slice, lemon wedge, Shake, Straight Up, Cocktail

Notes

The Robert Frost Cocktail by Derek Brown, Atlantic, 2010
¾ oz. Bourbon
¾ oz. Amontillado Sherry (dry)
¾ oz. White Port
½ oz. Simple Syrup
Dash of Orange Bitters

Yields Drink
Year
1930's
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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  • The Pleasant Surprise — Cognac, Amontillado Sherry, Port, Sugar, Soda water, Lemon peel, Nutmeg
  • Coffee Cocktail — Ruby Port, Brandy, Sugar, Whole egg, Nutmeg
  • Robert Frost — Bourbon, Amontillado Sherry, White port, Orange bitters, Simple syrup, Orange, Lemon
  • Her Majesty — Amontillado Sherry, Rye, Rich demerara syrup 2:1, Orange
  • Castle of Córdoba — Cream Sherry, Calvados, Cognac, Peychaud's Bitters, Apple

Newton's Law

2 oz Apple brandy, Lairds
1 oz Pineapple juice
1⁄2 oz Sweet vermouth, Boissiere
3 ds Absinthe (scant bsp)
1 ds Peychaud's Bitters
1 ds Bitters, Angostura
1 wdg Lime (as garnish)
Instructions

Build over ice in rocks glass, roll, garnish. Guest should be encouraged to squeeze lime if the drink is a bit too sweet.

Notes

Katie sometimes uses a few drops of Fee Whiskey Barrel Aged Bitters in lieu of Angostura. She also makes a similar cocktail with Bulleit bourbon, which she calls Algorithm.

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

http://egullet.org/p1722220

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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  • Sound of Silver — Rye, Apple brandy, Falernum, Gran Classico, Rosemary, Lime peel
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Martin Casa

2 oz Jamaican rum
1⁄2 oz Apricot liqueur
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
Instructions

Stir, strain, straight up, cocktail glass.

Notes

Recommend shaking and adding 2 dashes Peychaud's Bitters to add bitterness and interest.

Yields Drink
Year
1945
Authenticity
Authentic recipe
Creator
Café Martin, Montreal, Quebec, Canada
Source reference

http://spiritsandcocktails.wordpress.com/2008/08/10/mxmo-xxxlocal-flavo…

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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  • Golden Gun — Blended rum, Añejo rum, Apricot liqueur, Bitters, Lime juice, Demerara syrup, Grapefruit juice
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Harlan County

2 oz Bourbon, Buffalo Trace
3⁄4 oz Lime juice
3⁄4 oz Apricot liqueur
1⁄4 oz Rich demerara syrup 2:1
2 ds Bitters, Angostura
Instructions

Shake, Straight Up, Cocktail

Notes

The original calls for "Spring bitters".

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Michael Rubel, The Violet Hour, Chicago, IL
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Made with Makers Mark-might taste better with lemon juice. Do either grow in Harlan County?!
  • Not sure what this has to do with Harlan County but it's tart and tasty.
  • Tart, succulent, tasty
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Dan commented on 9/13/2011:

No, I believe that I imported this from another user's database. I cannot find a good on-line reference for the quantities, although the ingredients seem correct. I don't find the syrup mentioned. I updated the attribution. If anyone can confirm the ingredients and quantities, I'd love to update the recipe and mark it as authentic.

KushCus commented on 10/14/2018:

Made stirred with Makers Mark and worked well. Added a dash of cherry vanilla bitters which rounded it out nicely 

Straits Sling

2 oz Gin
1⁄2 oz Dry sherry (dry cherry brandy)
1⁄2 oz Bénédictine
1 oz Lemon juice
2 ds Orange bitters
2 ds Bitters, Angostura
2 oz Soda water
Instructions

Shake all except soda, strain, top with soda. This is possibly the original Singapore Sling. Perhaps Kirschwasser would be better than Cherry Heering.
, Shake, Rocks, Collins

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • - use only 2cl Lemon Juice - use Kirschwasser as Dry Cherry Brandy
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Alabazam

1 1⁄2 oz Cognac
2 t Triple sec, Cointreau
1 t Bitters, Angostura
1 t Sugar
1 t Lemon juice
Instructions

Stir dry to dissolve, add ice and stir to chill
, Stir, Straight Up, Cocktail

Yields Drink
Year
1878
Authenticity
Unknown
Creator
Leo Engel American and Other Drinks, adapted by Jamie Boudreau
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Use the Punch recipe, using 1/4oz of the minor ingredients, simple syrup, and shaking. Nearly opaque burnt orange. At first the bitters dominated, but the orange worked its way through nicely and I grew to like this quite a bit. — ★★★★
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noksagt commented on 11/18/2018:

I need to try in the more brandy-forward version given here.

I had 1.5 oz brandy/.5 oz curacao/.25 oz lemon/.5 oz simple/.25 oz Ango & it was delicious.

drinkingandthinking commented on 2/12/2025:

A solid 4, which is saying a lot for a slightly obscure 19th century classic. Obviously on the bitter side but has more than that going on. Wow, I drank that way too quick which is both good and bad.

Woodsman Sour

2 oz Eau de vie of Douglas Fir, Clear Creek
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Instructions

Shake, Straight Up, Cocktail

Notes

At about $4/oz for the Douglas Fir, this is an extravagant drink

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Robert Hess
Source reference

http://drinkboy.com/Cocktails/Recipe.aspx?itemid=191

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Made w/ a homemade Douglas fir vodka tincture. Conifers and flowers. Tastes like a forest meadow.
  • Sub Mastica liqueur?
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sevyryelsdorn commented on 1/28/2018:

Anyone tried this with Stone Pine Liqueur as a sub? I think one Pinaceae alcohol is enough for my armamentarium.

Tango

1⁄2 oz Gin
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
1⁄2 oz Triple sec, Cointreau
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 stars
(2 ratings)
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yarm commented on 10/02/2019:

Isn't this drink better known as the Satan's Whiskers?

noksagt commented on 10/03/2019:

The two certainly have similar ingredients (though most incarnations of the Satan's Whiskers seem to call for Grand Marnier or curacao, rather than a triple sec). I'll note that you had a similar "Tango #1" on your site in 2009.

I don't have Hess's books. The Tango on his website matches the rum-based Tango #2 on your site. The Tango given here is a "potato head" of the other, with merely base spirit and liqueur swapped.

Hess's site and Mr Boston include recipes for both Satan's Whiskers (3/4 oz each gin and vermouths; 1/2 oz OZ and Grand Marnier; orange bitters) and the latter includes a gin and triple sec "Tango" with different proportions (1 oz gin, 1/2 oz each vermouths and OJ; 1/2 tsp triple sec).

Craig E commented on 10/03/2019:

Just to add to the confusion, the Old Waldorf-Astoria Bar Book (which also specs the aforementioned Tango #2) says a Tango is a pre-prohibition drink made up of equal parts dry gin and French vermouth, with an egg white.

Rose

2 oz Dry vermouth
1 oz Kirschwasser
1 t Raspberry syrup
Instructions

Cherry, Shake, Straight Up, Cocktail

Yields Drink
Year
1920
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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christina in tacoma commented on 4/30/2012:

This is another cocktail that I appreciate as a model, and it is another good way to utilize a bottle of dry vermouth. I have a ton of Creme Yvette to use up (wouldn't purchase again, fyi)- it works well in place of raspberry syrup. I've also used Clear Creek Slivovitz in place of Kirschwasser to good effect. Pineau des Charentes in place of dry vermouth makes a sweeter but equally pleasing cocktail. Pear eau de vie with a barspoon of pear liqueur in place of the raspberry works too...

Akumal Ginger Cosmo

2 oz Gin
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Orange liqueur, Grand Marnier (or Gran Gala)
1⁄2 oz Ginger (grated)
1 oz Lime juice
Instructions

Shake, strain, up, cocktail glass, sugared rim. A puddle of ginger will settle to the bottom of the glass.

Notes

Spicy hot undertones. Much of the ginger is left in the shaker. Either use plenty or add some directly to glass.

History

Originally called a Ginger Martini from Lucy Too, a bar in Akumal, Mexico. Originally called for a float of Grand Marnier, but the dense liqueur sinks to the bottom of the glass, making the last sips too sweet.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Lucy Too, Akumal, Mexico
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Solid 4 for Robin — ★★★★
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