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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  • Jacked Up Rose — Apple brandy, Sorel liqueur, Campari, Bitters, Cider, Orgeat, Lime juice
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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
(25 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)
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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.

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
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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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  • 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
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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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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
1 sli Lime (as garnish)
1 wdg Orange (as garnish)
Instructions

Lime wedge, orange wedge, Build, Rocks, Highball

Yields Drink
Authenticity
Authentic recipe
Creator
Dale de Groff, New York, New York (USA)
Source reference

https://punchdrink.com/recipes/anejo-highball/

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.

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