Monkey Gland

1 1⁄2 oz Gin
1 1⁄2 oz Orange juice
1 t Absinthe
1 t Raspberry syrup (or grenadine)
Instructions

Shake, strain, straight up, cocktail glass

History

Original calls for "raspberry or other sweet juice." I assume a syrup was intended. Grenadine is usually used today.

Yields Drink
Year
1923
Authenticity
Authentic recipe
Creator
Frank, Ritz bar, Paris, France
Source reference

http://www.artofdrink.com/archive/popular-cocktails/monkey-gland/

Curator rating
Not yet rated
Average rating
2.5 stars
(6 ratings)
From other users
  • Bit boring. Needs fresh orange juice. As usual not enough acidity without lemon or lime.
  • I have never found a good version of this drink.
  • Following Stew Ellington, added 1/2 tsp rich simple syrup
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Dan commented on 4/24/2011:

Two variants of the Monkey Gland were combined. The other variation called for only 1/2 tsp of Absinthe and Grenadine.

Ford Cocktail

1 oz Old Tom Gin
1 oz Dry vermouth
3 ds Bénédictine
3 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass

Notes

Fred Yarm or Cocktail Virgin Slut recommends Ransom Old Tom and Noilly Prat vermouth. If made with sweet vermouth, it's a Vancouver.

Yields Drink
Year
1895
Authenticity
Authentic recipe
Creator
Modern American Drinks, George J. Kappeler
Source reference

http://cocktailvirgin.blogspot.com/2011/01/ford-cocktail.html

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Doubled the gin
  • Need to fiddle with the bitters.
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  • Turf Cocktail — Gin, Dry vermouth, Orange bitters, Maraschino Liqueur, Absinthe
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tophat665 commented on 10/06/2014:

Nice. Not spectacular. This would be a good drink to introduce an assertive Old Tom (Ransoms, f'rinstance) to someone who "doesn't like gin". For me, who emphatically does like gin, it seems to play against the strengths of the spirit.

spry commented on 12/24/2014:

I agree that the gin is lost in this recipe. I bumped up the gin to 1.75 oz and it was much better. 

Derby

1 oz Bourbon
1⁄2 oz Sweet vermouth
1⁄2 oz Curaçao
3⁄4 oz Lime juice
1 lf Mint (as garnish)
1 wdg Lime (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

This is Ted Haigh's preferred version. Another version omits the Curaçao and reduces the lime to 1/2 oz.

Yields Drink
Year
1949
Authenticity
Authentic recipe
Source reference

Ted Haigh, Vintage Spirits and Forgotten Cocktails, p110

Curator rating
Not yet rated
Average rating
3.5 stars
(22 ratings)
From other users
  • I tripled the whiskey (I nearly always use 3 oz. of the main spirit in my cocktails), reduced lime juice to to 1/2 oz. and added a couple of tablespoons of simple syrup to offset the sourness. It was delightful.
  • reduce lime juice
  • Made this with a Solerno blood orange liqueur which really goes well with the brightness of the lime. Definitely .5 oz — ★★★★★
  • Made with 1/2oz. lime (which was plenty) and Punt e Mes. Not sure the bitterness really fit in--might be worth trying with Carpano Antica. — ★★★
  • Overly sour, didn't quite work for me.
  • 0.5 oz lime and Punt E Mes seems to be the way to go.
  • Used Punt e Mes. Reduce lime to 1/2 oz. — ★★★★
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  • Crux — Cognac, Triple sec, Aromatized wine, Lemon juice
  • New York Sour (Cognac) — Cognac, Red wine, Orange juice, Lemon juice, Sugar
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Ethan commented on 11/19/2010:

This is one of my favorite drinks out of Ted Haigh's Vintage Spirits and Forgotten Cocktails. The Haigh recipe calls for an extra quarter ounce of lime juice and 1/2 ounce of curacao. I didn't have that good of a curacao on hand when I made it, but it still came out decent. Floating a mint leaf on top was key.

Dan commented on 11/19/2010:

There are several versions of this cocktail. I have updated it to reflect the preference of Ted Haigh, and added a source reference to his excellent book.

Just made this with Carpano Antica. Excellent.

drunken orangetree commented on 5/10/2011:

I think this one comes out pretty good, but I would cut back a little on the lime juice, or add a dash or two of simple syrup.

Pendennis Cocktail

2 oz Gin
1 oz Apricot liqueur (or Peach liqueur)
3⁄4 oz Lime juice
3 ds Peychaud's Bitters
Instructions

Shake, strain, straight up, cocktail glass

Notes

Makes for an excessively peachy version if made with Mathilde Peche.

History

The reference recipe in VS&FC calls for apricot brandy, by which I think he means apricot liqueur. If dry apricot brandy is intended, then the gin should be Old Tom for sweetness, and the lime may need to be reduced.

Yields Drink
Year
1881
Authenticity
Authentic recipe
Creator
Pendennis Club, Louisville, KY
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • used 3/4 oz of Pendennis MIx, which is: 2 oz 1:1 simple syrup 1 oz Abricot de Roussillon, Giffard 2 tsp Creme de Peche, Giffard
  • As described, way too peachy with Mathilde Peche Liqueur. Might be better with Apricot Orchard. Sub half the apricot or peach liqueur for Campari for an interesting drink. — ★★★
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Rob Marais commented on 6/01/2011:

Made this tonight, with Rothman & Winter apricot liqueur, 1/2 oz of lime juice and a double dose of cranberry bitters (because I'm out of Peychaud right now). Tasted balanced to me, not too sweet at all, and I think using the R&W and upping the lime juice helped. As the French say, Chacun à son gout (Each to his own gout, heh). Girlie drink? Nah!

Dan commented on 6/01/2011:

Rob, I fear that the recipe when you made this was tinkered by me. The original from Vintage Spirits and Forgotten Cocktails is 2 gin, 1 apricot or peach brandy, 2-3 dashes Peychaud's, and 3/4oz lime juice. The Campari addition was mine and I have no idea why the lime was halved.

Rob Marais commented on 6/01/2011:

Dan, frankly I'm glad you incorporated the Campari - as you know I have a bitter bell that loves to be rung, even better when it's bitter with fruits. It's a good thing that this is a gin cocktail, the botanicals with lime keep the drink in these specs from being cloying in any way. Next time I might add a touch more R&W!

chocdoc commented on 9/10/2011:

Has there been a change? I'm not seeing the campari.

Zachary Pearson commented on 9/10/2011:

Since this originated in 1881 in the US, I'd be willing to bet that the gin called for would be Old Tom, which has some sweetness to it. I'd also bet that the "apricot brandy" is meant to be brandy rested on apricot (or peach) pits. Maybe equal parts fairly old Cognac and apricot eau de vie (Blume Marillen) would be an appropriate substitution.

Dan commented on 9/10/2011:

I had tweaked this cocktail with Campari, which I subsequently deleted since it isn't authentic. My tweak was to use Campari for half the fruit liqueur. Also see Zachary's note for what was probably originally intended.

christina in tacoma commented on 9/11/2011:

This is my first time using apricot liqueur (I have the Rothman and Winter). This is a little reminiscent of jolly rancher for me; I hope I can find a more subtle application for this ingredient.

Dan commented on 9/11/2011:

You can try my ploy of sub'ing half Campari for the fruit liqueur, or you could try Zach's historic interpretation, although it might require some more purchases. ;)

christina in tacoma commented on 9/11/2011:

I will try that and post back. I do like my Campari, but in small doses, so this may work nicely.

Lucien Gaudin Cocktail

1 oz Gin
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Campari
1⁄2 oz Dry vermouth
1 twst Orange peel
Instructions

Stir, strain, straight up, cocktail glass, garnish

History

Named for the Olympic fencer in the '20's.

Yields Drink
Year
1920
Authenticity
Unknown
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh

Curator rating
4 stars
Average rating
4 stars
(33 ratings)
From other users
  • Made with dry curacao. Better than a Negroni for me — ★★★★★
  • A sort of Negroni's Twist, with more sweetness
  • made with gin infused with grapefruit
  • Less intense, less syrupy than a Negroni.
  • Bracing and bitter aperitif
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  • Swagger Cocktail — Gin, Aromatized wine, Zucca, Grapefruit juice, Lime
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bkemp1984 commented on 12/23/2022:

I've made this with a few different gins and a few different dry vermouths. I've also made it with Cocchi Americano, Lilet, and for tonight, Cap Corse Mattei Blanc Quinquina. It's always good. Most of these have had PF Dry Curacao and Grand Classico

Palm Beach Special

2 1⁄2 oz Gin
3⁄4 oz Grapefruit juice
1⁄2 oz Sweet vermouth
Instructions

Shake, Straight Up, Cocktail

Yields Drink
Year
1940's
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Raised to 1 oz of Grapefruit Juice. Use Tanquary. Bombay is too floral
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Communist

1 oz Gin
1⁄2 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lemon juice
1 oz Orange juice
Instructions

Shake, strain, straight up, cocktail glass.

Notes

An higher proof gin helps cut through the large amount of juice.

Yields Drink
Year
1933
Authenticity
Authentic recipe
Creator
Cocktail Parade (pamphlet)
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh, p. 92

Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Add a little more Heering — ★★
  • Not for me. As you might expect, tastes basically like a glass a juice.
  • Good but lack of complexity — ★★★
  • Flavor's great, esp the almond finish. Might want to work on the color, a bit of a sick pink/red.
  • Enjoyable, easy-drinking cocktail. — ★★★★★
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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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  • Fall Classic (Gramercy Tavern) — Bourbon, Calvados, Bitters, Apple cider, Simple syrup, Lemon juice

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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  • Democrat — Bourbon, Peach liqueur, Lemon juice, Honey syrup
  • Newton's Law (apple butter variation) — Bourbon, Lemon juice, Apple butter, Brown sugar, Water
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)
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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.

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