Bitter Grapefruit Fizz

2 oz Aperol
1 oz Campari
1⁄2 oz Lime juice
2 oz Seltzer water (to top)
1 wdg Lime (as garnish)
Instructions

Build sill ingredients over ice in highball glass, stir well, top with seltzer, stir gently, garnish with lime wedge.

Notes

Intriguing grapefruit flavor, despite an absence of actual grapefruit.

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Refreshing, lightly sweet, great drink. Fun and summery.
  • Fantastic drink. Bitter as...
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bvankammen commented on 9/30/2017:

You could back off on the Campari a little.  I like Campari, but I was looking for the Aperol to be more apparent in this drink.  Still really good though.

Bask

1 1⁄2 oz Campari
1 1⁄2 oz Orange juice
3⁄4 oz Kirschwasser
Instructions

Shake, Rocks, Lowball

Notes

Delicious. Maybe not quite as good as a Shiver, but still very good

Yields Drink
Year
2010
Authenticity
Your original creation
Creator
Dan Chadwick
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I like this idea but think I just have a hangup with kirschwasser.
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  • Grumpy Brit #2 — Campari, Pimm's No. 1 Cup, Grapefruit juice
  • Shiver — Campari, Eau de vie of Douglas Fir, Grapefruit juice, Orange
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Dan commented on 12/07/2011:

Thank you very much. I have to admit that it was inspired by the even better Shiver. The Shiver, however, required Clear Creek Eau de Vie of Douglas Fir, which is both hard to find and quite expensive (about $50/375ml, or $133/liter). Bask is easy to make and Kirschwasser is readily available and more likely to be in one's liquor cabinet that just about any other equ de vie, I think. It is full of bright sunshine.

Eddie Brown

2 oz Gin
1 oz Aromatized wine, Lillet Blanc
2 ds Apricot liqueur
Instructions

Stir, strain, straight up, cocktail

Notes

Cocchi American would be a good substitute for the original Kina Lillet.

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

http://underhill-lounge.flannestad.com/2008/09/22/martin-cate/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Mr Manhattan (Savoy)

1 cube Sugar
4 lf Mint (gently pressed)
1⁄2 t Lemon juice
1⁄4 oz Orange juice
2 oz Genever, Bols
Instructions

Muddle sugar with lemon and orange juice, press mint, add gin, shake, strain, straight up, cocktail glass.

History

Sugar was crushed with a little water.

Yields Drink
Year
1930
Authenticity
Unknown
Creator
Savoy
Source reference

http://underhill-lounge.flannestad.com/2009/03/24/

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Casino — Old Tom Gin, Maraschino Liqueur, Orange bitters, Cherry, Lemon juice
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Broken Shoe Shiner

1 oz Pastis, Pernod
1 oz Aperol
1 oz Bénédictine
1 oz Pineapple juice
1 oz Lemon juice
1 oz Egg white
9 dr Rose water
Instructions

Dry shake, shake with ice, strain, cocktail glass, garnish with 9 drops of rose water. Makes two.

Notes

Substitute other floral flavor for rose water, such as Crème de Violette. Some may prefer a touch more lemon.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Stephen Cole, Violet Hour, Chicago, IL
Source reference

Beta Cocktails

Quickstart
Innovative and challenging
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • I try less Pernod.
  • will probably try this with Muse Verte...
  • Nice. A bit sweet though.
  • Very good. Used Absinthe and Creme de Violette. A tad sweet and candy-like. Might be better with more Aperol and less pineapple and pernod. — ★★★★
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Dan commented on 11/04/2011:

That is odd. The recipe came directly from the first edition of Rogue Cocktails -- now renamed Beta Cocktails. The blurb from the first edition is reproduced in this blog post by Fred Yarm on Cocktail Virgin Slut, along with some interesting backstory.

The only difference I see in the two recipes is that the one from Rogue Cocktails specifies merely "Pernod," but which we assume Stephen means Pernod brand pastis. Rimbaud's Left Hand on about.com specifies "Pernod Absinthe." This is a quite different from the sweet low-alcohol pastis of the Rogue Cocktails recipe. Interestingly, the photograph on the about.com page is copyright Pernod Absinthe.

I wonder if Pernod modified the recipe when it introduced its Absinthe. This is mere speculation, of course. I will see if I can contact Stephen Cole and find out.

Foglia Noce (Walnut Leaves)

2 1⁄2 oz Applejack
1 oz Nocino
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Expressed orange peel (discarded), Stir, Rocks, Lowball

Yields Drink
Year
2009
Authenticity
Unknown
Creator
John Gertsen, No. 9 Park, Boston, MA
Source reference

http://drinkboston.com/2007/11/29/the-most-fun-i-ever-had-at-a-library/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Simple but very good - both primary flavors of spirits complement each other very well. I used Peychaud's bitters.
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Arborist

2 oz Gin
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Dry vermouth
1⁄4 oz Nocino
Instructions

Carpano Antica will be dryer than Punt e Mes. Could also use regular sweet vermouth.
Expressed Lemon peel (discarded), Stir, Straight Up, Cocktail

Notes

OK. Caramel, slightly sweet. Made with Carpano Antica.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Unknown.
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Not likely to try again.
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Haitian Witch

2 oz Rum (barbancourt)
3⁄4 oz Lime juice
1⁄2 oz Cherry Liqueur, Cherry Heering
2 t Agave syrup
1 ds Peychaud's Bitters
Instructions

Shake, Rocks, Lowball

Notes

Nice complex cherry flavors.

Yields Drink
Year
2008
Authenticity
Unknown
Creator
Eastern Standard
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Wonderful! I made mine with Meyers and pure agave nectar. Not too sweet - odd but lovely hint of banana.
  • Thought this would be too sweet but actually great. Love this Rum with Cherry.
  • Good
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Liberal

1 1⁄2 oz Rye (or bourbon)
1⁄2 oz Sweet vermouth
1⁄4 oz Amer Picon
1 ds Orange bitters
Instructions

Stir, strain, straight up, cocktail glass

History

Original ratio is 1:1:1, a very sweet drink with a dash of absinthe. Ted Haigh (Vintage Spirits & Forgotten Cocktails) suggests 3/4oz bourbon, 3/4 oz sweet vermouth, 3 dashes Amer, 1 dash orange bitters.

Yields Drink
Year
1903
Authenticity
Altered recipe
Creator
Thomas Stuart?
Source reference

Thomas Stuart's "Stuart's Fancy Drinks and How to Mix Them"

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Using 1.5/1/.25 ratio
  • I liked it. Delicate little drink. I went with the 1.5/1/.5 ratio, and I also added a dash of grapefruit bitters and I also thought it benefited from the oils of a lemon twist.
  • Try with 1.5oz bourbon, 1oz sweet vermouth, .5oz amaro, 2ds orange bitters
  • Decent, but didn't find it to be any great improvement over a Manhattan when using Picon Biere.
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Zachary Pearson commented on 1/22/2012:

This may have originated in Thomas Stuart's "Stuart's Fancy Drinks and How to Mix Them" from 1904. His Liberal is 1/3 each Pecon Bitters (sic), 1/3 whiskey, and 1/3 Italian (sweet) vermouth, with 3-4 dashes of absinthe.

christina in tacoma commented on 12/25/2012:

Been meaning to try this for probably a yr- finally did, and not a fan as it is too sweet and the orange flavor is overwhelming. I did use Bittermens Amere Nouvelle so I'm not sure how much of a difference that makes. I'd much prefer a Brooklyn cocktail.

grahambj commented on 9/10/2013:

I have seen this in Modern American Drinks by George J Kappeler (1900) as
Liberal Cocktail
1/2 large bar glass ice
1 dash simple syrup
1/2 jigger Amer Picon
1/2 jigger whiskey
1 piece lemon peel
Fill a mixing-​glass half-​full fine ice, add one dash syrup, half a jigger Amer Picon bitters, half a jigger whiskey. Mix, strain into cocktail-​glass. A small piece of lemon peel on top. Serve.

I have also seen this cocktail attributed to Joseph Santini of New Orleans' City Exchange c. 1850 but I have not seen an original publication.

Rhum Cocktail Marilene

2 oz Rhum Agricole, Barbancourt 8
1⁄2 oz Lime juice (4 pieces)
2 t Sugar
2 ds Bitters, Angostura
Instructions

Muddle the lime pieces and sugar in a rocks glass, add rhum and ice, and shake. Add Angostura bitters on top and lightly stir in.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Chez Henri, Cambridge, MA
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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