Marconi Wireless

2 oz Applejack
1 oz Sweet vermouth
2 ds Orange bitters
Instructions

Stir, Straight Up, Cocktail

Notes

Or try 3 oz Applejack, 1 oz Carpano Antica, 1/4 oz Demerara, 2 d Angostura, scant Pastis riinse. The original recipe is in parts, so 2 parts Applejack, 1 part Italian (read sweet) Vermouth, 2 dashes orange bitters.

Yields Drink
Year
1931
Authenticity
Authentic recipe
Creator
Albert Stevens Crockett
Source reference

http://www.seriouseats.com/recipes/2007/09/cocktails-marconi-wireless.h…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Norm commented on 10/15/2014:

The variation we have tried is:

2 oz Applejack (or calvados)
1/2 oz Sweet vermouth, Carpano Antica
1/2 oz Sweet vermouth, Cinzano
1 ds Peychaud's bitters
Lemon twist garnish

Cocktail à la Louisiane

3⁄4 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Bénédictine
3 ds Absinthe
3 ds Peychaud's Bitters
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Yields Drink
Year
1937
Authenticity
Unknown
Creator
Restaurant de la Louisiane, New Orleans, LA
Source reference

http://www.cocktaildb.com/recipe_detail?id=230; Stanley Clisby Arthur, Famous New Orleans Drinks and How To Mix

Curator rating
Not yet rated
Average rating
4 stars
(37 ratings)
From other users
  • I thought it might be too sweet, but its good! A cross between a Sazerac and a Manhattan. Sazerac light.
  • I found a recipe that called for 2 oz of rye which made for a more approachable Sazerac. The recipe here is a completely different drink.
  • Excellent. Like the Manhattan Benedictine but more viscous. Great rainy day drink.
  • I like the Saveur version, with 2oz rye, 1/2 sweet vermouth, 1/4 benedictine, 3 dsh paychauds, 2 dsh herbsaint. — ★★★★
  • Original says 2 oz Rye
  • I go way easier on the absinthe and just give the glass a rinse.
  • 2-.75(punt)-.75 Rise and 3 dashes Stirred and strained From PDT “De La Louisiane”
  • Up to 1oz 1oz 1oz
  • class:drink like a monk
  • PDT recipe is the same but with 2 oz. rye. Saveur's version cuts down the vermouth and Benedictine still further (1/2 & 1/4 oz.).
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  • The Fiery Dog — Whiskey, Sweet vermouth, Absinthe, Bénédictine, Peychaud's Bitters
Dan commented on 10/20/2011:

Improved attribution.

kent37 commented on 12/12/2014:

A favorite. I use a Herbsaint rinse and Punt e Mes vermouth.

Ramos Gin Fizz

2 oz Old Tom Gin (or Plymouth)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 oz Simple syrup
3 dr Orange flower water
2 dr Vanilla extract (very optional)
1 oz Cream
1 oz Egg white
1 spl Soda water
Instructions

Shake all ingredients except the soda water WITHOUT ICE very vigorously for at least one minute, preferably longer -- the longer the better. Then add ice and shake for 1-2 minutes, as long as you can manage, until extremely cold and frothy. Strain into a tall thin glass (no ice), or a very large old fashioned glass, and top with soda water. Stir gently.

History

First appears in print in Kappeler's Modern American Drinks (1895) as the "New Orleans Fizz", using juice of half a lemon, 1/2 tablespoon fine sugar, 1 jigger (2 oz) Old Tom gin, 1/2 jigger milk or cream, and soda water. This recipe follows "New Orleans DRINKS and how to mix 'em" by Stanley Clisby Arthur, 1937.

Yields Drink
Year
1888
Authenticity
Authentic recipe
Creator
Henry C. Ramos, Imperial Cabinet Saloon
Source reference

http://www.hurlothrumbo.org/ramos_fizz_recipe.htm

Curator rating
4 stars
Average rating
4.5 stars
(34 ratings)
From other users
  • A bit watery but still very well balanced and interesting. Probably much better if I could actually shake it long enough. It should be much longer shake according various sources.
  • A classic, but ends up as a bit of a gin float. Good if you're in the modd.
  • Delicious but even with reverse dry shake still is 20 sec then 40 sec of shaking
  • Phenomenal; like an old timey soda fountain drink
  • I'd make this more if it didn't require so much damn work. Improved with a reverse dry shake.
  • One of the first I just had to make for myself. A workout :D
  • A little more flavor can be added by using half and half simple syrup and orgeat.
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  • Ginger Baker Fizz — Gin, Crème de Cacao, Ginger liqueur, Cream, Ginger beer, Egg white, Lemon juice, Orange peel
  • Pine Fizz — Zirbenz Stone Pine Liqueur, Absinthe, Gin, Egg white, Lime juice, Orgeat
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Zachary Pearson commented on 12/10/2011:

Curated slightly: Changed gin from gin (old tom or plymouth) to Old Tom Gin. Added history, creator, and date.

bza commented on 12/11/2011:

Has anyone ever had a ramos with Ransom? Seems like it would be pretty strange...

D Harper commented on 12/12/2011:

Nope, but agree that it would be a kinda odd use of Ransom. Love Ransom, but wouldn't substitute it for dry gin in a Ramos Gin Fizz.

Zachary Pearson commented on 12/12/2011:

Hmm.... It wasn't really until 1910 that sales of Old Tom and London Dry gin (which only became possible with the column still) were equivalent in the US, and the 20's before London Dry really began to dominate the market. The article on Hayman's Old Tom on the Haus Alpenz website mentions that Old Tom was used in the Ramos. 

Next time I'm somewhere I can have a decent drink, I'll have them make me a Hayman's Ramos Gin Fizz and we'll see ;) 

Thanks,

Zachary

christina in tacoma commented on 12/30/2011:

Chris at 1022 South makes a delicious derivative of this drink using Cognac and Creme de Violette instead of gin and simple syrup, finished with a little rose cordial

Zachary Pearson commented on 4/12/2012:

So per Rob Marais' request, I did something neat last night with the Ramos -- ran it through an ISI whipper. Here's how I did it. First, batch everything except the egg white, bitters and the soda (we're not using it) and put it in the refrigerator to get as cold as you can get it. When it's cold, in your shaker, add 2 teaspoons additional lemon juice, 1/4 oz water, the egg white, and the spring off a Hawthorne strainer and dry shake the egg white until it's foamy. The water aids in foaming, the acid stabilizes foam, and the spring acts like a whisk. Remove the spring, and add all the pre-batched stuff and another 1/2 oz water, fill the shaker with ice, and shake like hell for 30 seconds. Remember, you're adding all this extra water to make up for lack of melt and cooling! Strain this into an ISI whipper, charge with 1 charge of nitrous, and shake for 30 seconds. Dispense the foamed Ramos into a 10 oz. Collins glass (you should have some left over), and garnish with bitters. You're going to need a straw for this one -- as the liquid phase separates from the bubbles, it can be drunk off the bottom, but trying to drink this without a straw is asking for trouble, and a foam moustache.

Rob Marais commented on 4/12/2012:

Zach, I thank you. I can't wait to make this "lazy man's" Ramos Gin Fizz in an ISI. Right now, I'm thinking Saturday morning at 10 a.m. might be optimal!

DrunkLab commented on 3/01/2013:

Not having any Old Tom handy, I've been making these sacrilegiously with about a half ounce of London Dry ('m low) and 3/4 ounce each El Dorado 3 year and Delord white Armagnac. The rum and especially the brandy play very well with the creamsicle-y flavor of the orange flower water and cream. Worth a shot if you've got 'em and if you've already had the Ramos the right way. If you haven't, get on that: this is a justified classic, the kind of delicious and refreshing cocktail that everyone can love, and that includes gin-phobes and the "fruity, not too strong" crowd.

Canephoros commented on 7/16/2015:

A hand-held blender (Braun) works well for the dry shake. 1/2 oz orgeat and 1/2 oz simple syrup adds a little flavor.

DrunkLab commented on 2/17/2016:

Add the cream after the dry shake. This will allow the other ingredients to foam up as quickly and beautifully as in any other non-dairy egg white sour. Shake it again with cream and ice, and very slowly top off the drink with the freshest soda water you have, pausing to let it settle, and then adding more to foam a cloud of foam above the rim of the glass. Don't mar the presentation with straws or garnishes of any kind. Bask and enjoy.

Bramble

2 oz Gin
1 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Blackberry liqueur (as float)
2 Blackberry (as garnish)
1 sli Lemon (as garnish)
Instructions

Shake 1st three ingredients, strain into rocks glass brimming with crushed ice, top with Creme de Muir, garnish.

Yields Drink
Year
1984
Authenticity
Authentic recipe
Creator
Dick Bradsell, Fred's Club, London, UK
Source reference

http://tmagazine.blogs.nytimes.com/2010/06/16/case-study-the-bramble/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Try Chambord
  • 3/4 oz. lemon juice 3/4 oz. simple syrup 3/4 oz. Creme de Mure
  • Try with EF or CdV and a couple of Black berries.
  • 2 oz gin 1 oz fresh lemon juice 1/2 oz simple syrup 3 oz muddled blackberries crushed ice in lowball
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Alto Cucina

1 oz Scotch, Balvenie 15 (95 proof)
1 oz Dry vermouth
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Cynar
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, low ball, garnish

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Stephen Shellenberger Dante, Cambridge, MA
Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • Made with Dewar’s Ilegal Smooth (mezcal cask finish) Very well-balanced & smooth — ★★★★
  • Made with 1.5oz Famous Grouse. Lovely to look at and intriguing to taste.
  • Auchentoshan works well; go a hair light on the St. Germain. — ★★★
  • A lovely cocktail, balanced and flavourful
  • Great mild, easy-drinking scotch cocktail. I made it with Balvenie 12, a 86 proof Scotch. Would be better with a bit more booze. — ★★★★★
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  • Bitter Mac — Blended Scotch, Dry vermouth, Cynar, Elderflower liqueur, Lemon peel
  • Old Bastard — Rye, Dry vermouth, Cynar, Campari, Lemon peel
shantytownbrown commented on 8/20/2011:

Made it with Deanston unfiltered 92 proof, beautifully balanced cocktail, this one goes into the rotation...

DrunkLab commented on 9/20/2013:

Delicious and beautifully balanced. Neither overly bitter not overly sweet but full of depth and interest. The Cynar and dry vermouth are great partners and draw out flavor from the Scotch (I used Auchentoshan 3 Wood). The elderflower liqueur is surprisingly subtle.

gshellen commented on 10/22/2013:

Against better judgement, I made this with Islay scotch (only 80 proof, to boot). Kind of a smoky mess. I shall be patient and wait until I have something more like the Balvenie 15 to try again...

maestro898 commented on 11/21/2013:

Very nice! I used Famous Grouse that I had on hand and it worked well (will have to try with Balvenie). I also tried a version with 1.5 oz of the Grouse, everything else remaining unchanged, and it actually seemed to bump up the presence of all the ingredients and increase the depth along with the extra boozy bonus. Someone should try this with the Balvenie 15 and see if it has the same effect.

Mixin In Ansley commented on 2/21/2024:

Hits it. Every note is there and yet it is bigger than the sum of its parts. If it went anymore in two directions it would split apart, but it doesn’t.

Someone Else

1 oz Scotch, Macallan 12
1 oz Dry vermouth, Boissiere
1⁄2 oz Cynar
1⁄2 oz Apricot liqueur, Marie Brizard Apry
Instructions

Stir, strain, straight up, cocktail glass

History

Unnamed by its creator. Another eGullet poster suggested "Who Else?" as in who else but Boston Apothecary would come up with such a concoction. I gave it the name Someone Else, absent an official name from the creator.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Boston Apothecary eGullet
Source reference

http://egullet.org/p1603208

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Alto Cucina #2

1 oz Bourbon, Booker's
1 oz Dry vermouth, Vya
1⁄2 oz Cynar
1⁄2 oz Crème de Fraise, Primi Frutti (Fragola)
Instructions

Stir, strain, straight up, cocktail glass.

History

Authentic unnamed recipe by Boston Apothecary. Named by the poster.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Boston Apothecary
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • I used a muddled fresh strawberry. Meh. Boring. Not worth the Bookers. — ★★
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mahastew commented on 11/19/2011:

Previous commenter really missed a good experience by not using creme de fraise. 4.5 stars for me.

Say Goodnight Gracie

2 oz Light rum
3⁄4 oz Rich demerara syrup 2:1 (demerara simple syrup)
1⁄3 oz Crème de Violette
1⁄2 oz Lime juice
1 ds Rhubarb bitters
1 twst Lime peel (as garnish)
Instructions

Substitute lemon bitters if needed.
Lime twist, Shake, Straight Up, Cocktail

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

https://forums.egullet.org/topic/72687-rhum-agricole-the-topic/?do=find…

Curator rating
4 stars
Average rating
4.5 stars
(7 ratings)
From other users
  • Very enjoyable cocktail. Made with SLR rum from St. Vincent Homemade Jaggery syrup (1.25/1) — ★★★★★
  • Quite tasty—tropical fruit up front, floral finish. But ugly gray-green color.
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  • La Florida Cocktail — Blended rum, White Crème de Cacao, Sweet vermouth, Lime juice, Grenadine
  • Long Peninsula Iced Tea — Light rum, Curaçao, Cola, Lime juice, Simple syrup, Brewed Tea
Craig E commented on 5/02/2019:

Curated to add rhubarb bitters which somehow got left off the ingredients list, and to add the reference link. 

Far Eastern Gimlet (Gin)

2 oz Gin, Hendrick's
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
Instructions

Stir, strain, straight up, cocktail glass

History

The original uses vodka, lemon, house-made elderflower cordial, and no bitters.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Merchant Hotel, Belfast, UK, as adapted by Maks Pazuniak
Source reference

http://egullet.org/p1597855 http://chanticleersociety.org/filestorage/Media/Merchant%20Hotel%20Bar%…

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Need to cut back on the lemon juice. — ★★★
  • A lovely drink with just enough sweetness.
  • Pleasant. — ★★★
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Craig E commented on 6/22/2015:

I didn't see anything in the sources specifying stirring, but I'd think this is something you'd shake.

queenshaboo commented on 1/20/2017:

Lovely and drier than expected. Subbed Death's door and lavender bitters, finished with sprig of lavender as garnish. 

Pisco Flower

1 1⁄2 oz Pisco
3⁄4 oz Lemon juice
1⁄2 oz Crème de Violette, Rothman and Winter (scant)
1⁄4 oz Maraschino Liqueur
Instructions

Shake, stain, straight up, cocktail glass

Notes

Riff on an Aviation

Yields Drink
Year
2008
Authenticity
Altered recipe
Creator
KD1191, eGullet
Source reference

http://egullet.org/p1626066

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • I should like this more than I do... A bit too much lemon perhaps? Might try with lime also...
  • Personally, I'd use a lot less Crème de Violette. Also might be interesting to try the Cooper Creme de Yvette, although the vanilla flavors may clash.
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christina in tacoma commented on 9/11/2011:

If you try the Tempus Fugit instead of the Rothman & Winter, I think that will eliminate the desire to use less of the Violette. In fact, I doubled it, and it was still pretty gentle on the floral notes.

I don't know much about Pisco, other than to look for a Peruvian brand. I have Guacamayo, and I haven't been crazy about any of the Pisco drinks I have tried. Would anyone recommend another brand, or am I just not a Pisco girl? (I did like it in Peru a few years ago, but sometimes context is everything).

Dan commented on 9/12/2011:

Your answer for spirit recommendations is at your fingertips, RESOURCES > RECOMMENDED BRANDS.
www.kindredcocktails.com/info/recommended-brands

There was also a thread about Pisco on Chowhound in the Spirits board. Alas, I did not recognize many of the recommended brands from my visits to the local liquor store in Boston.

Biff Malibu commented on 12/22/2021:

A bit tart - add a brandied cherry and a barspoon of juice.

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