Woodsman Sour

2 oz Eau de vie of Douglas Fir, Clear Creek
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Instructions

Shake, Straight Up, Cocktail

Notes

At about $4/oz for the Douglas Fir, this is an extravagant drink

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Robert Hess
Source reference

http://drinkboy.com/Cocktails/Recipe.aspx?itemid=191

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Made w/ a homemade Douglas fir vodka tincture. Conifers and flowers. Tastes like a forest meadow.
  • Sub Mastica liqueur?
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sevyryelsdorn commented on 1/28/2018:

Anyone tried this with Stone Pine Liqueur as a sub? I think one Pinaceae alcohol is enough for my armamentarium.

Tango

1⁄2 oz Gin
1⁄2 oz Sweet vermouth
1⁄2 oz Dry vermouth
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Orange juice
Instructions

Orange twist, Shake, Straight Up, Cocktail

Yields Drink
Authenticity
Unknown
Creator
Robert Hess
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
Similar cocktails
yarm commented on 10/02/2019:

Isn't this drink better known as the Satan's Whiskers?

noksagt commented on 10/03/2019:

The two certainly have similar ingredients (though most incarnations of the Satan's Whiskers seem to call for Grand Marnier or curacao, rather than a triple sec). I'll note that you had a similar "Tango #1" on your site in 2009.

I don't have Hess's books. The Tango on his website matches the rum-based Tango #2 on your site. The Tango given here is a "potato head" of the other, with merely base spirit and liqueur swapped.

Hess's site and Mr Boston include recipes for both Satan's Whiskers (3/4 oz each gin and vermouths; 1/2 oz OZ and Grand Marnier; orange bitters) and the latter includes a gin and triple sec "Tango" with different proportions (1 oz gin, 1/2 oz each vermouths and OJ; 1/2 tsp triple sec).

Craig E commented on 10/03/2019:

Just to add to the confusion, the Old Waldorf-Astoria Bar Book (which also specs the aforementioned Tango #2) says a Tango is a pre-prohibition drink made up of equal parts dry gin and French vermouth, with an egg white.

Rose

2 oz Dry vermouth
1 oz Kirschwasser
1 t Raspberry syrup
Instructions

Cherry, Shake, Straight Up, Cocktail

Yields Drink
Year
1920
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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christina in tacoma commented on 4/30/2012:

This is another cocktail that I appreciate as a model, and it is another good way to utilize a bottle of dry vermouth. I have a ton of Creme Yvette to use up (wouldn't purchase again, fyi)- it works well in place of raspberry syrup. I've also used Clear Creek Slivovitz in place of Kirschwasser to good effect. Pineau des Charentes in place of dry vermouth makes a sweeter but equally pleasing cocktail. Pear eau de vie with a barspoon of pear liqueur in place of the raspberry works too...

Akumal Ginger Cosmo

2 oz Gin
3⁄4 oz Triple sec, Cointreau
1⁄2 oz Orange liqueur, Grand Marnier (or Gran Gala)
1⁄2 oz Ginger (grated)
1 oz Lime juice
Instructions

Shake, strain, up, cocktail glass, sugared rim. A puddle of ginger will settle to the bottom of the glass.

Notes

Spicy hot undertones. Much of the ginger is left in the shaker. Either use plenty or add some directly to glass.

History

Originally called a Ginger Martini from Lucy Too, a bar in Akumal, Mexico. Originally called for a float of Grand Marnier, but the dense liqueur sinks to the bottom of the glass, making the last sips too sweet.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Lucy Too, Akumal, Mexico
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Solid 4 for Robin — ★★★★
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Samoan Fog Cutter

1 1⁄2 oz Puerto Rican Rum (Light)
1⁄2 oz Gin
1⁄2 oz Brandy
2 oz Lemon juice
1 oz Orange juice
1⁄2 oz Orgeat
1⁄2 oz Cream Sherry (or other sweet Sherry, as float)
8 oz Ice
Instructions

In a blender, add all ingredients except Sherry. Blend for 10 seconds and pour unstrained into a tiki mug. If necessary, add more crushed ice to fill. Float sherry on top.

History

A lighter update on the classic Fogcutter. Note this is blended, which cuts the strength considerably.

Yields Drink
Year
1950's
Authenticity
Altered recipe
Creator
"Trader" Vic Bergeron
Source reference

Beachbum Berry Remixed, pg. 48

Quickstart
Tiki and exotic cocktails
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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El Floridita Daiquiri

2 oz Rum
1 oz Lime juice
1 t Maraschino Liqueur
1 t Simple syrup
Instructions

Blend with finely crushed ice (like a snow cone)
Lime wheel & Cherry, Blend, Crushed Ice, Cocktail

Yields Drink
Year
1934
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • See Highball for slight difference.
  • Nice Daiquiri Variation
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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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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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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.

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