Ward Eight

2 oz Rye (or Bourbon)
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1 t Grenadine
1 sli Orange (as garnish)
1 Maraschino cherry (as garnish)
Instructions

Shake, strain, straight up, cocktail glass. Garnish (or not, as desired).

Notes

Vermeire has this as 1/4 gill (=1 oz) rye, 1/8 gill (= 1/2 oz) juices, 1 tsp grenadine. David Wondrich insists on Rye instead of Bourbon.

History

The earliest I can find in print is Robert Vermeier's "Cocktails How to Mix Them" from 1922, though PDT references "The Cocktail Book - A Sideboard Manual for Gentlemen" from 1915. The drink was evidently created to celebrate the victory of Democrat Martin Lomasney, who ran for the Legislature.

Ward Eight
2008, Creative Commons, Jim Hood, Wikipedia
Yields Drink
Year
1896
Authenticity
Authentic recipe
Creator
Locke-Ober Cafe, Boston, MA
Source reference

http://en.wikipedia.org/wiki/Ward_Eight

Quickstart
Vintage cocktails
Curator rating
3 stars
Average rating
3.5 stars
(18 ratings)
From other users
  • 1/2 oz grenadine.
  • Update: followed recipe from 1926 book by L.C. Page (2 rye, 1/2 lemon, 1/2 grenadine, 1 tsp S.S., 3 soda, shake/collins). Used homemade grenadine (no s.s.) and over ice filled collins. 5 stars.
  • My orange might have been low sugar but this felt dry and tart but quite solid.
  • With my homemade (not very sweet) grenadine, this wound up being dominated by the lemon juice and 100-proof rye. — ★★★
  • Bourbon flavor surprisingly subdued. Good intro to whiskey. Good whiskey drink for non-whiskey drinkers. — ★★★★
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Dan commented on 12/14/2012:

PDT substitutes 1 bsp pomegranate molasses plus 1/4 oz simple syrup for the grenadine. Tart and a bit darker than the original.

Martinez

1 1⁄2 oz Old Tom Gin
1 1⁄2 oz Sweet vermouth
1⁄4 oz Maraschino Liqueur
2 ds Bitters, Boker's (or angostura)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, cocktail, orange twist

Notes

Some recipes call for dashes of Maraschino instead of the 1/4 ounce here. It is better to add sweetness or remove it by altering the Maraschino than the sweet vermouth.

The "Martinez Special" as made by Andy Arrington is 3:2 Ransom Old Tom : Carpano Antica, with 1 t Luxardo Maraschino and 2 dashes of Bitter Truth Jerry Thomas Decanter Bitters, and no garnish.

The T Martinez, and made by "T" of Bergamot in Somerville, MA is 1 oz each Gin and Carpano Antica, with 1 teaspoon Campari, and a dash each of Regans' Orange and Peychaud's.

Yields Drink
Year
1884
Authenticity
Authentic recipe
Creator
O.H. Byron, "Modern Bartender's Guide"
Source reference

The PDT Cocktail Book, pg 173

Curator rating
Not yet rated
Average rating
4 stars
(62 ratings)
From other users
  • 2:1 vermouth to gin is more historically accurate according to Wondrich. Regan goes 2:1 gin to vermouth making it more of a sweet martini.
  • Very challenging. Strong coriander flavor from Ransom. Liked it better with some lemon and dilution. — ★★★★
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Zachary Pearson commented on 1/20/2012:

I merged this with the Martinez #2, and reverted it to the original proportions, as per the PDT book.

Zachary Pearson commented on 1/20/2012:

I merged the Martinez Special into the Martinez.. The original eG post is here. Though it wasn't called the Special by Andy Arrington (who made it), it made its way here. The recipe is preserved in the notes section, but with correct attribution on the bitters.

Zachary Pearson commented on 1/20/2012:

And merged the T Martinez into this, with the recipe in the notes as well. I appreciate everyone's understanding in trying to take 6 different Martinez recipes down to 3.

Dan commented on 1/13/2015:

Pretty great as a perfect cocktail with Ransom Old Tom and 50/50 Punt e Mes and dry vermouth.

DrunkLab commented on 1/13/2015:

Dan, sounds like a pretty different drink, something between a Red Hook and a Gonzalez.

Kindred Cocktails commented on 1/15/2015:

What's a Gonzalez? Dunno about being a different drink. I figure Ransom is a valid Old Tom, Punt e Mes is a valid sweet vermouth, and splitting the sweet vermouth in any drink with dry just makes it perfect, no? A regular Martinez with these ratios is pretty sweet, and the lack of bitterness in a normal sweet vermouth doesn't help.

DrunkLab commented on 1/15/2015:

The Gonzalez is a Death & Co drink, a gin Red Hook. I just added it to the database. And fair enough.

miker commented on 2/06/2016:

Death & Co Martinez is

2 oz Old Tom (1 1/2 Hayman;s, 1/2 Ransom)

1 oz Sweet Vermouth (House, split Punt e Mes and Dolin Rouge)

1/2 teaspoon Luxardo Maraschino

1/2 teaspoon Kirsch (Massenez Kirsch Vieux Cherry Brandy)

1 dash house orange bitters

lemon twist.

sevyryelsdorn commented on 11/29/2017:

Tried it at 2:1 vermouth to Old Tom but did 50/50 red vermouth (I used Vya) and Dolin Blanc  - I was concerned it would be too sweet with Carpano Antica, and but didn't want to introduce too much add'l bitterness or go towards a martini with dry vermouth.

Pangolindo commented on 12/06/2017:

6cl hendricks

3cl byrrh

1 bar spoon luxardo 

1 dash angostura aromatic

Hendricks adds crisp and pepper taste 

Santucci

1 1⁄2 oz Reposado Tequila
3⁄4 oz Sweet vermouth
1⁄2 oz Cynar
1 rinse Mezcal
1 sli Cucumber (thin, as garnish)
Instructions

Stir, strain, straight up, cocktail glass rinsed with mezcal, float cucumber on top.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
eGullet's David Santucci
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Inoffensive, but lacks a bottom note. Made with lemon twist instead of cucumber, and with one big rock.
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  • Maloney No. 2 — Bourbon, Sweet vermouth, Cynar, Maraschino Liqueur, Orange peel
  • The Doe's Path — Rye, Dry vermouth, Cynar, Bénédictine, Rosemary
Gal Karni commented on 4/03/2012:

Hi Dan. Can you be more specific with the instructions?
cheers.

joep commented on 4/09/2012:

This drink is genius. I used Punt-e-Mes as the vermouth, Espolon as the reposado and Sombra as the Mezcal. DO NOT hesitate to try this. Also the cucumber slice is pretty important, don't know what it'd be like without it.

jaba commented on 5/20/2014:

Agreed. Made with Milagro Reposado, PeM, and Vida. Love it.

The Warning Label

1 oz Demerara Rum, Lemon Hart 151
1 oz Cynar
1 oz Sweet vermouth, Carpano Punt e Mes
1 ds Orange bitters, Regans' orange bitters
1 ds Grapefruit bitters
1 rinse Campari
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, straight up, chilled cocktail glass rinsed in Campari, garnish.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Maks Pazuniak
Source reference

Beta Cocktails, www.betacocktails.com

Curator rating
5 stars
Average rating
4 stars
(32 ratings)
From other users
  • I only had Cynar 70, so lowered to .75 given it already had boozy 151. Also served with a big rock - could benefit from a little more dilution. Tasty. Want to try with S&C as noted.
  • Didn't have Punt e Mes on hand so it was a bit sweet. Also curious to try it out with the suggest S&C/LH151 split.
  • Intense as you'd expect, but actually also quite drinkable if you go slow. (Subbed hop bitters for grapefruit.) I think the sweetness of the Hamilton 151 rum is holding its own against all the bitter ingredients.
  • Need to try this with variation
  • Very bitter, slow drinking, excellent. Sweet, complex with all ingredient evident. Excellent with Smith & Cross. Easy on the Regans' lest it dominate. Maybe best on the rocks. — ★★★★
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Butters commented on 5/08/2011:

This drink is insanely wonderful if you modify it by replacing the overproof rum with 3/4 ounce smith & cross and 3/4 ounce Lemon Hart 151.

Zachary Pearson commented on 12/05/2011:

Curated slightly to reflect the Beta Cocktails recipe, which calls for "1 oz Demerara 151 rum".

DrunkLab commented on 3/28/2013:

Made this according to the suggestions in these comments (3/4 each of LH151 and Smith & Cross, killing off my bottle of S&C. RIP). Wow. This one's for lovers of huge flavors and huge rums. 5/5.

Cherry Sling

3 oz Cachaça
1 oz Lime juice
1 oz Rich simple syrup 2:1
1⁄2 oz Cherry Liqueur, Cherry Heering
2 ds Bitters, Angostura
3 Cherry (muddled)
1 oz Soda water (to top)
Instructions

Muddle cherries, add all but soda, shake, strain, highball, top with soda, stir gently.

Notes

Was originally designed as a bottled (pre-made) cocktail for a party. Cherries could also be muddled in the serving glass.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Chris Amirault, eGullet
Source reference

http://egullet.org/p1688709

Curator rating
Not yet rated
Average rating
Not yet rated
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Midtown

1 oz Bourbon
1 oz Reposado Tequila
1⁄2 oz Ramazzotti
1⁄2 oz Sweet vermouth
1 ds Orange bitters, Regans' orange bitters
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
eGullet user lostmyshape
Source reference

http://egullet.org/p1499439

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • This is a bit sweet. I bumped up the ramazzoti to almost a full ounce. I didn't have reposado, which would probably improve but used nice silver tequila.
  • strong tequila flavor against bulleit - maybe stronger bourbon — ★★★★
  • Use each part bourbon, tequila and ramazzotti (approximately 7/8th oz.
  • Bitter cola flavors. Tequila peeks out a little.
  • To Try
  • A bit sweet. Better with 1 oz Ramazzotti. Interesting as the tequila shines through. Worth retrying — ★★★
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  • Williamsburg — Bourbon, Ramazzotti, Aromatized wine, Maraschino Liqueur, Lemon peel
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Buena Boy commented on 7/04/2013:

Terrific drink! This replaces the Manhattan for me. We had only Aperol, and the drink was fine, but we're off in search of Ramazzotti today.

bkemp1984 commented on 8/11/2023:

Made with Tin Cup rye, La Gritona reposado, Golden Moon's Amer dit Picon, Cocchi Dopo Teatro, Boker's bitters, and Strong Water orange bitters. Like many Amer dit Picon drinks I had to add a splash of simple syrup, but I still couldn't love this one. Ramazzotti probably a much better bet

Charlie Chaplin

1 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 oz Sloe gin
1 oz Lime juice
1 Lime peel (as garnish)
Instructions

Shake, Rocks, lowball

History

May have had 2 oz of Apricot Liqueur and served in a highball, but this would be a rather sweet by today's tastes.

Yields Drink
Year
1920's
Authenticity
Unknown
Creator
Waldorf-Astoria
Curator rating
Not yet rated
Average rating
3.5 stars
(22 ratings)
From other users
  • Tried a different version from Adam Handling's 'Perfect, Three Cherries' book and impressed with the results: 40ml Sloe Gin (I used Haymans), 15ml apricot brandy (I used Sokolova), 20ml lime, 5ml simple syrup. Want to try with apricot liqueur in place of the simple. — ★★★★
  • Read Comments - try combinations of Apricot EdV / Gin to cut sweetness — ★★★★
  • So sweet. So tart. Very well constructed!
  • Way too sweet. Maybe 1.5 gin / .75 apricot eau de vie / .75 sloe / .75 lime ?
  • Sweet! try apricot brandy or gin & sloe gin
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yarm commented on 4/04/2022:

Frank Caiafa's 2016 The Waldorf Astoria Bar Book describes how his bar staff would sometimes add gin to the recipe as a variation to add backbone and to balance the sweeter notes (3/4 oz gin, apricot, sloe, lime). That version was utilized as an alternative to the Cosmopolitan (and via personal correspondence, it was his personal favorite version). My notes on that: https://cocktailvirgin.blogspot.com/2021/12/charlie-chaplin.html

bza commented on 2/15/2023:

Just made this with the Reisetbauer sloe and it’s perfectly balanced.

Pear Pink Lady

1 1⁄2 oz Gin
1⁄2 oz Pear eau de vie, Clear Creek
3⁄4 oz Grenadine
3⁄4 oz Lemon juice
1 oz Egg white
Instructions

Shake, strain, straight up, cocktail glass

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Boston Apothecary
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Relatively unsurprising variation on the Pink Lady but the pear is nice.
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Varnish Shamrock

2 oz Genever
3⁄4 oz Dry vermouth
3⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Lemon twist, Stir, Straight Up, Cocktail

Notes

Unrelated to any other Shamrock drink.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
The Varnish, Los Angles, CA
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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  • Martineuse — Old Tom Gin, Sweet vermouth, Herbal liqueur
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  • Bijou (dry) — Gin, Sweet vermouth, Herbal liqueur, Orange bitters, Maraschino cherry
  • Blue Drop — Genever, Aromatized wine, Crème Yvette, Absinthe, Lemon peel
  • Branches In A River — Genever, Aromatized wine, Zirbenz Stone Pine Liqueur, Apricot eau-de-vie, Bitters, Beet syrup, Thyme, Lemon peel
DrunkLab commented on 4/24/2013:

Welcome to Shamrock: replace genever with Smith & Cross. Cut back on the Chartreuse a bit and you have a fabulous dry Bijou variant.

Sloe Pear Flip

1 1⁄2 oz Pear eau de vie
3⁄4 oz Sloe gin
1⁄2 oz Brandy
1⁄4 oz Simple syrup
1⁄2 Whole egg
1 ds Bitters, Angostura (or Hermes Aromatic)
Instructions

Shake like hell, 2-5 minutes. Strain, straight up, cocktail glass.

History

Cocktail was unnamed, so a descriptive name was assigned.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
David Santucci
Source reference

http://egullet.org/p1642036

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Zachary Pearson commented on 11/15/2016:

Curated this: Per the cited link, changed 1/2 egg white to 1/2 egg. Thanks,  Zachary

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