2 to 2

1 1⁄2 oz Aperol
1 oz Absinthe, Lucid
1 oz Lemon juice
1⁄4 oz Simple syrup
1 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (flamed, as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

Surprisingly accessible. Not particularly bitter. Anise flavor is more subdued than you would expect.

History

"Another reference to Mr. Jean Lanfray, as he was said to have been drunk from 2pm to 2am daily."

2 to 2
©2010 Kindred Cocktails
Yields Drink
Year
2009
Authenticity
Unknown
Creator
Stephan Cole, The Violet Hour, Chicago, IL
Source reference

Beta Cocktails, http://betacocktails.com/

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • My version: 2 aperol 0.25 absinthe - it's very subtle this way... maybe try 0.5 0.75 lemon juice 0.25 simple syrup 1 ds orange bitters It's too anisei without feeling any aperol otherwise.
  • 3/2010: Alice & Stefan — ★★★★★
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drinkingandthinking commented on 10/09/2019:

Had to try this for the contradictory flavors (all of which are personal favorites), but was highly disappointed. This is more of a combination of ingredients rather than a balanced cocktail. Barely drinkable IMHO.

Creep

1 1⁄2 oz Campari
1 1⁄2 oz Mirto
1 1⁄2 oz Grapefruit juice
2 ds Orange bitters, Angostura Orange
Instructions

Shaken, strain, low ball, rocks.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Too delicious, low alcohol, quick drinking, Could consider muddling a sprig of rosemary, too. — ★★★★★
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sjdiaz21 commented on 3/02/2012:

This sounds interesting. Have not seen Mirto over here so might take some online investigation. Also no directions but I'm assuming shaken over rocks given the amounts, correct?

Dan commented on 3/03/2012:

Thanks for pointing out the lack of directions. I fixed that. Tremontis is the brand of mirto that I can get here in Boston.

AmyJ commented on 7/27/2013:

I haven't heard if Mirto. What does it taste like? Could I use Cynar instead?

Zachary Pearson commented on 7/27/2013:

Amy,

Mirto is a Sardinian liqueur based on myrtle berries. It's sort of bitter-sour and resinous, and in a pinch, I'd try 1/2 black currant liqueur, 1/4 gin, and 1/4 dry red wine to get close.

Thanks,

Zachary

AmyJ commented on 7/28/2013:

Sounds good. I'll try that, thanks!

Affinity

1 oz Scotch (pref cask strength)
1 oz Dry vermouth
1 oz Sweet vermouth
2 ds Bitters, Angostura
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, straight up, cocktail glass, express lemon peel and discard

Notes

A cask-strength scotch will give good alcohol balance. Essentially a Perfect Rob Roy with an inverted ratio (more vermouth than scotch).

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Savoy Cocktail Book
Source reference

http://savoystomp.com/2007/10/16/affinity-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • 11/9/13
  • An easy-going Rob Roy. Nice with a single malt (Balvenie Doublewood) and Punt e Mes. Even more interesting using half Islay (Bowmore Legend). I think all Islay would be too much, but half Laphroaig Quarter Cask would be worth — ★★★
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Craig E commented on 3/04/2021:

Imbibe suggests subbing Byrrh for the sweet vermouth and bitters, and adding a cherry to the garnish.

Artist's Special Cocktail

1 oz Rye (or Bourbon)
1 oz Sherry
1⁄2 oz Lemon juice
1⁄2 oz Redcurrant syrup
Instructions

Shake, Straight Up, Cocktail

Notes

Made with both Jim Beam Bourbon and Russell 6 Rye. Both really excellent. Be careful with Lemon if using Fino -- was a bit dry with Rye.

History

Original recipe is 1/3 Whisky, 1/3 Sherry, 1/6 Lemon juice, 1/6 Groseille syrup (redcurrant)

Yields Drink
Year
1930's
Authenticity
Unknown
Creator
Artists' Club, Rue Pigalle, Paris quoted in the Savoy Cocktail Book
Source reference

pg 24 - The Savoy Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Zachary Pearson commented on 12/07/2011:

Curated - reverted recipe to original Savoy ingredients (including vagueness on the part of the Sherry, and Groseille syrup instead of Creme de Cassis). Improved attribution as per the Savoy book.

Red Danube

2 oz Zwack liqueur
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1⁄2 oz Lime juice
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Expressed Orange Peel (lots), Stir, Straight Up, Cocktail

Notes

Not sure if it was supposed to be Zwack Unicum or Zwack Liqueur, but it was very sweet. Lime added.

Yields Drink
Year
2007
Authenticity
Altered recipe
Creator
Toby Maloney, Alchemist on eGullet
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Half vermouth, double Campari--excellent drink! — ★★★★
  • Good balance of bitter and sweet.
  • Somehow there's a medicinal-mint taste in here so that I'd guess there is Fernet Branca involved. Tasty for those who are down with that kind of flavor. — ★★★★
  • Didn't have Punt e Mes, so I doubled the Campari, halved the sweet vermuth and 50% more lime. Very, very good. Cherry garnish. — ★★★★★
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MOJO1229 commented on 4/30/2016:

<br />This is my first cocktail using Zwack liqueur, and I must say it made a favorable first impression. Unlike an earlier comment, I could not discern a mint taste. The Campari, however, made its presence known, but only mildly so. As for this drink I personally rate it 4.5. An exceptionally good drink--either before or after dinner--but I favor before.

Inca

3⁄4 oz Gin
3⁄4 oz Sherry (probably dry)
3⁄4 oz Dry vermouth
3⁄4 oz Sweet vermouth
1 ds Orgeat (~1/3 tsp)
1 ds Orange bitters (or 2d)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, straight up cocktail, garnish

Notes

Erik Flannestad used Fee + Regans' Bitters, Juniperio, Bodega Dios Baco Fino, Dolin dry, and Carpano Antica Formula, and highly recommends it. The Original recipe is specified in parts; the above makes a normal 3-oz cocktail.

Yields Drink
Year
1930's
Authenticity
Authentic recipe
Creator
H.C. Harrison, American Bars,Gordon Hotels, England
Source reference

Savoy cocktail book, http://savoystomp.com/2009/01/06/inca-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Slightly odd sherry/almond/orange combo. Non-purists might consider almond syrup instead of orgeat to maintain the clarity. — ★★★★
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Rob Roy (Smokey and Funky)

1 oz Scotch, Laphroaig (Quarter cask)
1 oz Dry vermouth, Dolin
1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 t Orange liqueur, Clément Créole Shrubb
1⁄2 t Maraschino Liqueur
1 ds Peychaud's Bitters
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, rocks, lowball

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Boston Apothecary
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Fancy Scotch, used Contreu for the "orange Liquer"
  • Kind of disaster with the smoky scotch. Too sweet. Added about 1/2 oz Lemon and a lemon peel expressed. Too weird. — ★★
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Moonlight

1 oz Gin
1⁄4 oz Kirschwasser, Clear Creek
1 oz White wine
3⁄4 oz Grapefruit juice
1 twst Lemon peel (thin shaving, as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Yields Drink
Year
1930
Authenticity
Authentic recipe
Source reference

Savoy Cocktail Book, http://underhill-lounge.flannestad.com/2009/03/31/moonlight-cocktail/

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
mahastew commented on 2/10/2012:

I modified this with a 1/2 tsp of rich syrup and it was better, but still not great. 3/5.

Valentino

1 oz Aperol
1 oz Reposado Tequila
1 oz Rhubarb juice (*)
1⁄2 oz Agave syrup (pomegranate ginger **)
3 oz Grapefruit juice
1⁄4 oz Lime juice
1 oz Club soda (splash)
1 twst Grapefruit peel (as garnish)
1 twst Lime peel (as garnish)
Instructions

Shake, strain, rocks, double old fashion, top with soda, garnish.

Notes

* To make rhubarb juice, cut fresh rhubarb into chunks, parboil, then steam, until the rhubarb is tender. Extract the juice by mashing the pulp through a fine-mesh sieve.

** To make Agave Pomegranate Ginger Syrup, 2 cups agave nectar
1 cup pomegranate juice
1 large finger of ginger, sliced

Instructions: Pour agave nectar and pomegranate juice into a pot. Add ginger. Bring to a boil. Turn off and let steep until cool. Remove the ginger and store in a glass bottle in the refrigerator.

Yields Drink
Year
2007
Authenticity
Unknown
Creator
Victoria Damato-Moran, Montgomery Place, London
Source reference

http://underhill-lounge.flannestad.com/2008/06/27/victoria-damato-moran/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Gilroy (Kirschwasser variation)

1 oz Gin
1 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Kirschwasser
1⁄2 oz Lemon juice
Instructions

Shake, Straight Up, Cocktail

History

Original recipe used orange bitters and no kirshwasser.

Yields Drink
Year
1927
Authenticity
Altered recipe
Creator
Harry McEhone, adapted by Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Sour and dry.
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