NJ Sour

1 oz Fig (fresh)
1 1⁄8 oz Apple brandy, Lairds
2 t Orange Curaçao
2 t Averna
2⁄3 oz Lemon juice
1⁄2 oz Grenadine
1 sli Lemon (dried)
Instructions

Muddle fig, shake with other ingredients, double strain, rocks, double old fashioned glass, garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Connaught Hotel, London, England
Source reference

http://www.flickr.com/photos/sazerac/4095944567/ http://www.the-connaught.co.uk/connaught_bar.aspx

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Honeymoon Cocktail

2 oz Calvados (or Applejack)
1⁄2 oz Bénédictine
1⁄2 oz Curaçao
1⁄2 oz Lemon juice
1 twst Lemon peel (flamed, as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Yields Drink
Year
1917
Authenticity
Authentic recipe
Creator
Unknown. First appeared Recipes for Mixed Drinks, Hugo Ensslin
Source reference

Vintage Spirits & Forgotten Cocktails, Ted Haigh, p.164

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Very nice. Also good with whiskey subbed for 1/2 of the apple brandy. Would like to try subbing cognac for 1/2 of the apple brandy.
  • The Benedictine adds enough gravitas so that this works well, though it's not super exciting. Reminds me of apples that have been sprinkled with lemon juice to keep them from browning. — ★★★★★
  • used laird's bonded Apple brandy, quite good
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Zachary Pearson commented on 6/30/2011:

Corey,

I flagged this for moderation with Dan - he'll clean it up. Can you post a link to the proper recipe? Thanks.

Dan commented on 7/01/2011:

I got this recipe from Ted Haigh's book. I'm guessing the curacao got lot when I imported it from one database to the other because of the c-cedilla.

Crimean Cup a la Marmora

4 Lemon
6 oz Sugar
5 oz Soda water
32 oz Orgeat
12 oz Cognac
8 oz Jamaican rum
8 oz Maraschino Liqueur
50 oz Champagne (chilled)
Instructions

Take the peels from the lemons and muddle with the sugar for a minute or two until the sugar is moist. Add the juice from the lemons, add the soda water, and stir to dissolve. Add orgeat, and whisk hard "in order to whiten the composition". Add brandy, rum, and Maraschino. Strain into a punchbowl, and add Champagne, stirring in gently.

Notes

A couple of things. I'm assuming that "2 bottles of soda water" in the original recipe would be the same volume as "2 bottles of Champagne". With the volume of soda and Champagne being equal, this is about 180 ounces, which means 1 drink = 6 ounces.

Yields Drink
Year
1862
Authenticity
Authentic recipe
Creator
"The Celebrated Soyer"
Source reference

"How to Mix Drinks or The Bon Vivant's Companion", Jerry Thomas pg 72

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
No similar cocktails found.
Zachary Pearson commented on 1/16/2012:

Curated, in a big way. Turned the drink from a single serving into a punch. It now follows the recipe in "How to Mix Drinks". I had to guess on the volume of the soda water, but it makes sense. It does make you wonder, though, as Champagne back in the day was typically much sweeter than we prefer it today, and it already has 32 ounces of orgeat, sugar, and Maraschino (!).

Dan commented on 1/16/2012:

Hmmm. Much less useful for everyday use when written as a 50 serving recipe. I've made this as an individual cocktail. The ratios are such that it doesn't scale back to a single cocktail. Now sure what's best here.

Dan commented on 1/19/2012:

To anyone wanting to make a single server, just change the yield to 1 drink, and click Change. The recipe will be scaled down to a single serving.

Golden Dawn

1 oz Calvados
1 oz Gin
1⁄2 oz Apricot liqueur
1⁄2 oz Orange juice
2 ds Grenadine
Instructions

Cherry + dribble of grenadine in glass, Shake, Straight Up, Cocktail

Yields Drink
Year
1930
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Clean, a touch medicinal. Want it to look and taste a little better than it does.
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  • Aunt Emily — Calvados, Gin, Dry apricot brandy, Orange juice, Grenadine
  • Spring Flinger — Gin, Calvados, Cognac, Triple sec, Mezcal, Cucumber, Lime peel
  • Dutch Apple — Genever, Cognac, Apple brandy, Apple liqueur, Apple bitters, Bitters, Vanilla syrup, Orange peel

Jupiter Cocktail

1 1⁄2 oz Gin
3⁄4 oz Dry vermouth
1 t Parfait Amour
1 t Orange juice
Instructions

Shake, Straight Up, Cocktail

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Kind of bland. Tried 2 tsp of Parfait Amour and OJ. Still only ok. Added 2 dash Regan's Orange Bitters. Still only ok. Retried with Sapphire and Dolin. Much, much better, but still not a great drink. Can be made with Violette — ★★★
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  • Siege of Havana — Gin, Dry vermouth, Swedish Punsch, Orange bitters, Apricot liqueur, Lemon juice, Lemon peel
  • Joy Division — Gin, Dry vermouth, Triple sec, Absinthe, Lemon peel
  • Racquet Club Cocktail — Gin, Dry vermouth, White Crème de Cacao, Orange bitters, Lemon peel
  • Poet's Dream — Gin, Dry vermouth, Orange bitters, Bénédictine, Lemon peel
  • Almaza — Gin, Sweet vermouth, Orange vermouth, Orange peel

Filby

1 1⁄4 oz Gin
1⁄2 oz Campari
1⁄2 oz Dry vermouth
1⁄4 oz Amaretto
Instructions

Express oils from an orange peel over the drink., Stir, Straight Up, Cocktail

Notes

Tried with Luxardo Amaretto and revised proportions. Still not great. Tried adding 1/2 oz orange. Only a little better. Adding a 1/2 oz Sweet Vermouth turns it into sort of a Negroni. Give up.

Yields Drink
Year
1978
Authenticity
Unknown
Creator
Peter Brennan deceased, Mayfair Hotel, London, at a Paris cockta
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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  • Pink Sonya — Gin, Dry vermouth, Orange liqueur, Campari, Orange marmalade
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  • Cornwall Negroni — Gin, Campari, Sweet vermouth, Orange bitters, Orange peel
  • Sun Stealer — Gin, Sweet vermouth, Crème de Cacao, Fernet Branca, Orange bitters, Lemon peel

Bourbon Crusta

2 oz Bourbon
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
2 ds Orange bitters
1 Orange peel (ring, as garnish)
Instructions

Pare long ribbon of orange into ring of peel and place inside sugar-rimmed small wine glass, shake, strain, straight up.

History

Also see Brandy Crusta, Vintage Spirits & Forgotten Cocktails, Ted Haigh

Yields Drink
Year
1862
Authenticity
Altered recipe
Creator
Prof. Jerry Thomas, updated by Robert Hess
Source reference

The Essential Bartender's Guide, Robert Hess

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • I'd rather a sidecar, but a decent alternative.
  • Deb likes it — ★★★★
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gojamesgo85 commented on 11/13/2013:

The Crusta was called a Crusta because of the sugar crusted citrus peel rim that rested just above the rim of a stemmed and widely fluted glass. The designation of cocktail is more dependent on the glassware and rim than the variation of base spirit. Also, lemon juice and an orange liquor seem to be a common theme among Crustas in general. Although originally done with brandy, bourbon and rye whiskey are more often becoming base for the modern palate.

Dan commented on 11/14/2013:

I updated the instruction to include a sugared rim as per Robert Hess and Ted Haigh. I think you are saying that originally the peel itself was crusted. Do you have a reference for that?

Zachary Pearson commented on 11/14/2013:

Thomas' recipe clearly calls for placing a lemon peel "peeled like an apple" into a "red wine glass" with a sugared rim.

Añejo Highball

1 1⁄2 oz Añejo rum
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
2 ds Bitters, Angostura
1⁄4 oz Ginger liqueur, Crème de Gingembre
3⁄4 oz Soda water
Instructions

Lime wedge, orange wedge, Build, Rocks, Highball

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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K23 commented on 2/22/2014:

A great cocktail for summer

drinkingandthinking commented on 7/07/2022:

nice casual drink, not quite tiki but in that realm. doubling the ginger worked better for me

Fransos commented on 7/08/2022:

I believe this drink was created by Dale DeGroff. It’s featured in both his own book «The craft of the cocktail» and in Robert Simonson’s app «Modern classics of the cocktail renaissance». Different specs, but obviously the same drink.

Blood and Sand

3⁄4 oz Scotch
3⁄4 oz Sweet vermouth
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Orange juice
Instructions

Shake, strain, up.

Notes

There are a lot of variations here, most of which try to reduce the orange juice or at least mask its flavor. Really, I think gelatin clarification of orange juice might be a good way to start.

History

Named for the 1922 Rudolph Valentino movie.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
The Savoy Hotel
Source reference

The Savoy Cocktail Book, pg. 30

Quickstart
Vintage cocktails
Curator rating
Not yet rated
Average rating
4 stars
(45 ratings)
From other users
  • Just tried this again after many years and I forgot how great it was. I found using a Highland whisky and just plain Dolin worked well, but as always, you have to use fresh squeezed orange or it's totally a different thing.
  • Yum yum — ★★★★★
  • I made mine with with a slightly different balance. 1oz Scotch 1oz OJ 3/4 Vermouth 3/4 Cherry
  • Punt e Mes slightly better. Worth exploring other options, like Amaro.
  • It might be a classic but I think this one is just not that good. Orange juice is difficult to use well. I should try to the PDT version.
  • Zutaten 3/2/2/2, keine Bitters Glenfiddich 12 für die fruchtige, Talisker 10 oder Lagavulin 16 für die rauchige Variante
  • Prefer PDT recipe: * 1.5 oz Famous Grouse blended Scotch whisky * 0.75 oz orange juice * 0.5 oz Cherry Heering * 0.5 oz Carpano Antica sweet vermouth
  • 9/18/13
  • Forewent the bitters and used equal proportions, which worked well for me. Used Carpano Antica and the vanilla flavors were very welcome. — ★★★★★
  • I like the Blood and Sand better in this style, subbing the scotch out in favor of smoky mezcal. The tequila seems to play with the orange better.
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Zachary Pearson commented on 9/12/2017:

Just so we retain them for posterity, there's a variant of this drink that is titled "Authentic Blood and Sand", which is confusing - it's not authentic at all. This recipe is 1 oz Scorpion silver Mezcal, 1 ounce orange juice, 3/4 Cherry Heering, and 3/4 Noilly Prat Rouge, shaken for 20 seconds, strained into a cocktail glass, and garnished with a Maraschino cherry.  Thanks,  Zachary

MikeLewis commented on 3/03/2024:

Used blood orange juice; 1 oz Highland Park 18; 3/4 oz Sweet Vermouth (½ Punt-e-Mes, ½ Carpano Antica); ½ oz Cherry Heering. Next time will try with a smokier Scotch.

Margarita

2 oz Tequila
1 oz Triple sec, Cointreau
1 oz Lime juice
Instructions

Shake, strain, straight-up, cocktail glass, optionally half-rimmed with salt.

Yields Drink
Authenticity
Unknown
Quickstart
Lemon, lime and sours
Curator rating
4 stars
Average rating
4.5 stars
(47 ratings)
From other users
  • Death & Co book's recipe is almost a perfect cocktail. 2 tequila, 1 lime, 0.75 Contreau; 0.25 agave syrup (can be skipped). Half salted rim (of course) over a big ice cube.
  • 3/4 Cointreau 1/4 agave death and Co specs, strain over rock
  • I like decreasing the sweetener to 3/4 and sometimes swapping in agave syrup.
  • # Gingerbread 1 oz Blanco tequila 1⁄2 oz Crème de Banane 1⁄2 oz Ancho Reyes Ancho Chile Liqueur 1⁄2 oz Gingerbread syrup 3⁄4 oz Lime juice 2 ds Bitters, Angostura
  • Beer & brandy
  • 2 oz tequila, 3/4 oz lemon/lime juice mix (or all lime), 3/4oz Cointreau, 1/4 oz agave syrup, on the rocks.
  • 3/19/18: Very good with 2 oz Olmeca Altos blanco, 3/4 oz lime, 1/2 oz PF dry curaçao, and 1/4 oz 2:1 simple syrup. Probably better with 1/2 oz lime, 1/4 oz lemon.
  • split sweet between agave & Cointreau?
  • ◾Consider muddling a jalepeno or other hot pepper slice. May need to add a bit of some sort of citrus juice to calm the hot pepper. Peng uses 3:2:1 Tequilla, Lime, Cointreau, a very tart version.
  • Current favorite: 2 tequila, 1 lime, 2/3 orange liqueur, 1/3 agave
Similar cocktails
Zachary Pearson commented on 8/04/2011:

I like 2 oz Siete Leguas Blanco (or Tequila Ocho), 1 oz lime, 3/4 Cointreau - I tend to be a minimalist... I want to taste the tequila, and it should be tart. I strongly prefer neutral-spirit based orange liqueurs over brandy based ones.

Norm commented on 10/11/2014:

My preferred recipe
2.0 oz Silver/blanco tequila (OR 1.5 oz tequila and 0.5 oz mezcal for a smokey variant)
1.0 oz Citrus juice, freshly squeezed (1 ounce lime juice OR half ounce each of lime juice and lemon juice)
0.75 oz Triple Sec (Cointreau, Pierre Ferrard Dry Curacao, or Creole Shrub)
0.25 oz Agave syrup (If omitting the agave syrup, bump up the triple sec to a full ounce)
Half salted rim

jpan999 commented on 8/06/2022:

Jo's Margarita

Tequila Blanco - 2 oz
lime and lemon - 1 oz
Orange liqueur (Cointreu works) - 1 oz
Mezcal (spash)
mix with ice
strain

Craig E commented on 4/24/2024:

FWIW Christine Wiseman’s recipe unanimously won the Punch blind tasting this year:

  • 2 oz Cascahuín blanco 
  • 1 oz lime juice 
  • 1/2 oz Cointreau 

  • 1/2 oz 1:1 agave syrup

    Half salt rim and lime garnish. 

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