Vancouver

1 1⁄2 oz Gin
3⁄4 oz Sweet vermouth
1⁄4 oz Bénédictine
2 ds Orange bitters
Instructions

Stir, Straight Up, Cocktail

Yields Drink
Year
1977
Authenticity
Unknown
Creator
Stan Jones origin unknown, source: Stan Jones Complete Bar Guide
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Made with Punt e Mes. It's a lot like a Martinez. A small drink but strong. The experience is solid but nothing super special.
  • Measured the Benedictine wrong, need to try with suggested ratio Also try with Punt E Mes
Similar cocktails
  • Mayan French Piccadilly — Gin, Aromatized wine, Xtabentun, Bitters, Peychaud's Bitters, Orange bitters
  • Almaza — Gin, Sweet vermouth, Orange vermouth, Orange peel
  • Ricetta Rosa — Gin, Aromatized wine, Maraschino Liqueur, Orange bitters
  • The Eyrie — Gin, Dry vermouth, Eau de vie of Douglas Fir, Herbal liqueur, Grapefruit bitters, Grapefruit peel
  • The San Martin — Gin, Sweet vermouth, Herbal liqueur, Lemon peel
haresfur commented on 7/06/2012:

Quite like this. I used Beefeater and Martini bianco. I wonder if Tanqueray would punch a bit harder against the Benedictine.

Nola commented on 9/26/2013:

Suggested- Martin Miller of Plymouth Gin- 2 oz

Shawn C commented on 11/12/2025:

This one changed over time. Difford's Guide points to a "Vancouver" recipe in "About Town Cocktail Book" published in 1925 by Mitchell Printing & Publishing of Vancouver, B.C. Same ingredients except using French vermouth rather than sweet vermouth; proportions differ with more Benedictine, probably for balance (50 gin/30 dry vermouth/20 benedictine/dash of orange bitters/ olive. The book was reviewed and apparently edited by Joe Fitchett, who contributed the "Fitchett" recipe using Italian vermouth in 50/30/20/dash proportions. So the 1934 Boothby recipe that has become the modern norm is likely an evolution of the Vancouver/Fitchett. Boothby's listing is 1/2 jigger: 1/4 jigger: spoonful: 2 dashes : pimento stuffed olive. I will probably curate to list as "altered" and to the Boothby pattern...might need to add a third dash of bitters to get the ratios equivalent.

Rendezvous Revisited

1 1⁄2 oz Gin
3⁄4 oz Campari
1⁄2 oz Kirschwasser
1⁄4 oz Lemon juice (optional)
1 twst Lemon peel (as garnish)
Instructions

Shake (or stir), strain, straight up, cocktail glass

History

Original is the same, but without lemon.

Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
Revision by Dan Chadwick.
Source reference

http://www.kaiserpenguin.com/mxmo-17-a-rendezvous-with-dr-bamboo/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Even with the lemon juice I found this medicinal and unpleasant. Maybe my kirschwasser sucks.
  • Didn't like original much -- kirch too strong, ethanol too strong (made with Tanqueray). Revised is much, much better. Good drink. — ★★★★
Similar cocktails
bkemp1984 commented on 4/03/2021:

I think this is great. Made stirred with maybe a half dozen drops of lemon juice.

nkuzextreme commented on 7/03/2022:

Need to clarify which cherry brandy should actually be used. This recipe says kirschwasser, linked article shows a darker drink that might have used Heering. With a good kirschwasser, this was terrible and had a strong ethanol flavor like another commenter noted.

Zachary Pearson commented on 7/04/2022:

I agree - there's no way that color is Campari red. Dan, do you remember if it was Heering? Thanks, Zachary

Gin-Gin Mule

1 3⁄4 oz Gin, Tanqueray
1 oz Simple syrup
3⁄4 oz Lime juice
8 lf Mint
1 oz Ginger beer (homemade)
1 spg Mint (as garnish)
1 Lime (wheel, as garnish)
2 sli Ginger (candied, as garnish)
Instructions

Muddle lime juice, simple & mint. Add gin. Shake. Pour into iced highball, top with ginger beer, garnish with the ginger on a pick and the mint sprig through a lime wheel.

Yields Drink
Year
2001
Authenticity
Authentic recipe
Creator
Audrey Saunders, Beacon, then Pegu Club
Source reference

http://www.jamesbeard.org/recipes/gin-gin-mule

Curator rating
4 stars
Average rating
4.5 stars
(29 ratings)
From other users
  • Use 1/2 oz simple syrup and 2 oz ginger beer
  • Rated as a 5 by nine people
  • high ratings from 8 peeps
  • 1 3/4 ounce gin, 1/2 ounce lime juice, 1/2 ounce simple syrup, 1 bar spoon dried peppermint, shake, double strain onto ice, top with ginger beer. — ★★★★★
Similar cocktails
  • La Mula — Gin, Campari, Lemon juice, Ginger beer, Guava syrup, Thyme
  • Lowcountry — Old Tom Gin, Fernet Branca, Lime juice, Ginger beer, Simple syrup
  • St. Louis Southside — Gin, Ginger liqueur, Absinthe, Tonic water, Lemon juice, Simple syrup, Mint
  • Gin Fizz Tropical — Gin, Lime juice, Soda water, Orgeat, Pineapple syrup, Egg white, Mint
  • Mid-Morning Fizz — Gin, Herbal liqueur, Lemon juice, Club soda, Simple syrup, Egg white, Orange flower water
Zachary Pearson commented on 4/13/2015:

Curated this: These 6/6/10 drinks were the first round of things added to KC, and included some classics. I'm going to merge the other versions of the Gin-Gin Mule into this one. Thanks,  Zachary

Cin-Cyn

1 oz Gin
1 oz Cynar
1 oz Sweet vermouth
1 ds Peychaud's Bitters (or Angostura or orange)
1 wdg Orange (squeezed)
1 wdg Orange (as garnish)
Instructions

Stir and strain, or build. Squeeze one wedge and garnish with the other

Yields Drink
Year
2007
Authenticity
Unknown
Creator
Washington Post
Source reference

http://projects.washingtonpost.com/recipes/2007/04/04/cyn-cin/

Curator rating
Not yet rated
Average rating
4 stars
(38 ratings)
From other users
  • Bitter and delicious. Great cynar drink. Not overpowering, but there. Surprisingly smooth. Maybe try juice from a half an orange?
  • Bitter but delicious; if you like negronis and cynar this will hit the spot. Don't forget to squeeze a little orange juice in; the orange and gin really play well together
  • pretty good. I have everything needed for it. made it without a fresh orange (just juice and no garnish). Still good.
  • A Cynar negroni. The Peychauds improve it.
  • 1/4/17: Made equal parts, with Carpano Antica. Really, really tasty. Slightly more sweet and less bitter version of a Negroni. 1/14/17: Made with Alessia vermouth. Also tasty.
  • Year Round Gin
  • Pleasantly bitter with Punt e Mes. A couple of drops of saline work well.
  • Excellent! Definitely do the squeezed orange and the Peychaud's makes a fine difference!
  • Yes, Punt e Mes goes so nicely with Cynar. I use an orange twist and have not tried adding bitters yet. On the rocks is lovely.
  • Delicious with Punt e Mes. Upgraded to 5 stars. Very good. Similar to a Negroni, maybe a bit sweeter and slightly less bitter. Good on the rocks. — ★★★★★
Similar cocktails
  • Aisy Uchanan — Gin, Cynar, Rosato Vermouth
  • Herban Botanist — Gin, Cynar, Aromatized wine, Orange cream citrate, Orange peel
  • Ligurian Sea — Gin, Cynar, Sweet vermouth, Absinthe, Water
  • Wild Card — Cardamaro, Genever, Cynar
  • Doff Your Hat — Genever, Sweet vermouth, Cynar, Orange liqueur, Orange bitters
jkim07 commented on 4/18/2015:

Lovely- twice the gin, a bit more Cynar &, as noted, Punt e Mes, balances the sweetness- playing w/ Plymouth

stirred commented on 10/30/2023:

Made it with 1.5 Gin (Botanist)
1 Carpano Antica
1 Cynar
3 dashes Peychaud's
Expressed lemon peel garnish
BFC

Feels more balanced to my palate than the 1:1:1 version, which can be a touch cloying.

Next time I'd like to try a few drops of saline.

Diamondback (Green)

1 1⁄2 oz Rye
3⁄4 oz Apple brandy, Lairds
3⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Stir, stain, straight up, cocktail glass, no garnish.

History

The original recipe uses Yellow Chartreuse. The version with Green Chartreuse was created by Murray Stenson in about 2005.

Yields Drink
Year
1950
Authenticity
Altered recipe
Creator
Lord Baltimore Hotel, Baltimore MD. Revised by Murray Stenson, Zig Zag Café, Seattle, WA
Source reference

http://looka.gumbopages.com/2005/07/22/the-diamondback-cocktail/ Bottom’s Up, by Ted Saucier

Curator rating
Not yet rated
Average rating
3.5 stars
(21 ratings)
From other users
  • Deceptively simple. Boozy and delicious.
  • Used applejack
  • Improved with a lemon peel garnish.
  • With Rittenhouse BiB and Laird's 100, this is serious ABV. Tasty!
  • can use green or yellow
Similar cocktails
Dan commented on 4/27/2011:

I merged two identical recipes for this cocktail. This is the Green Chartreuse version. The original with yellow is not made as often anymore. If the original is made, consider reducing the yellow chartreuse to 1/2 oz to avoid being overly sweet.

Dan commented on 5/24/2011:

I merged the Green Rose posted by Kenny into this recipe. The only difference is that Kenny's Green Rose calls for 1/2 oz of Green Chartreuse, rather than 3/4 oz. If this difference is meaningful to you, you might note it in the comments section of your Cocktail Book entry. It's my hope that keeping the recipes in Kindred Cocktail distinct helps you find good recipes that are interesting to you.

rileywasson commented on 9/26/2020:

Boozy. Complex aromatics. Feel like it's lacking a pinch of sweetness but heavy drinkers would probably prefer it as is.

Moral Suasion

2 oz Applejack
1⁄4 oz Peach liqueur
1⁄2 oz Bénédictine
1⁄4 oz Curaçao
1⁄2 oz Lemon juice
1 sli Lemon
1 sli Orange
1 Strawberry
Instructions

Shake, strain, white wine glass, crushed ice, garnish with Lemon slice, Orange Slice, Strawberry in drink.

History

Originally would have been made with real dry peach brandy. 1 Wineglass Peach Brandy
a little Curacao
1 T Benedictine
1 t Sugar
Squeeze of Lemon juice

Yields Drink
Year
1867
Authenticity
Unknown
Creator
Everett House Bar, NYC Prof. Mapes and Mr. E. F. Barry
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • I added 3 dashes Regan's Orange Bitters, 1 dash Fee WBA bitters, and I used Creole Shrubb. — ★★★
Similar cocktails
  • Jack Rose — Applejack, Lemon juice, Grenadine
  • Accoutrement — Calvados, Strega, Orange liqueur, Peychaud's Bitters, Cherry, Lemon juice
  • Autumn's Dawn — Applejack, Ginger liqueur, Lemon juice, Grade B maple syrup, Orange peel
  • Other Night, The — Reposado Tequila, Apricot liqueur, Bénédictine, Lime
  • La Virgen — Reposado Tequila, Lime juice, Grenadine, Plum, Rose water

Cynar Pastis Champagne Cocktail

1 1⁄2 oz Cynar
3⁄4 oz Pastis
2 oz Champagne
Instructions

Stir liqueurs with ice, pour into flute and add a like volume of wine.
, Stir, Straight Up, Flute

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Chowhound tmso
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Pastis is overwhelming. Glad I used cheap champaign. I might try again with much less (barspoon?) of pastis. (I used Herbsaint)
Similar cocktails
No similar cocktails found.

Shiver

1 1⁄2 oz Campari
1⁄2 oz Eau de vie of Douglas Fir
1 1⁄2 oz Grapefruit juice
1 sli Orange (as garnish)
Instructions

Shake, strain, straight, up, cocktail glass, garnish.

Notes

Delightful fir undertones, not too bitter, pleasantly sweet if grapefruit itself is sweet. Delicious. Also good on the rocks.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Rob Kraemer, Chez Henri, Cambridge, MA
Source reference

http://www.chezhenri.com/menus_cocktails.php

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Make with squeezed grapefruit
  • yum yum yum (and not too strong)
  • Very good. — ★★★★★
Similar cocktails

Cobbler's Dream

1 1⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Elderflower liqueur, St. Germain
1 ds Peychaud's Bitters
1 rinse Absinthe
1 Brandied cherry (as garnish)
Instructions

Stir, strain, straight up, rinsed cocktail glass, garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://spiritsandcocktails.wordpress.com/2009/05/24/cobblers-dream/

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
Similar cocktails
  • All Good Things — Rye, Sweet vermouth, Añejo rum, Peychaud's Bitters, Herbal liqueur, Fernet Branca, Orange peel
  • The Bedford Nest — Dry vermouth, Bourbon, Añejo rum, Bénédictine, Apricot liqueur, Peychaud's Bitters, Orange peel
  • Shrapnel — Bourbon, Sweet vermouth, Dry vermouth, Apricot liqueur, Orange
  • Fall on Me — Rye, Sweet vermouth, Sherry, Bénédictine, Apricot liqueur, Orange peel
  • Bittersweet Romance — Rye, Sweet vermouth, Ramazzotti, Apricot liqueur, Bitters
sjdiaz21 commented on 2/03/2012:

Drinking this now. While enjoyable, I find that the elderflower is very faint and honestly if I didn't make this drink I would of had not really noticed. I think I would prefer this with 2oz rye, 3/4oz punt e mes, 1/2 oz elderflower instead.... This just in: yes I enjoy it this way more, the punt e mes doesn't overpower the rye and the elderflower now has that "what's that flavor" role.

Corpse Reviver #3 (Robert Hess)

1 oz Cognac
1 oz Campari
1 oz Triple sec
1⁄2 oz Lemon juice
Instructions

Shake, strain, straight up, cocktail glass

Yields Drink
Authenticity
Authentic recipe
Source reference

Robert Hess, The Essential Bartender's Guide

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • We used combier instead of triple sec. MDB: Possibly a little too sweet. — ★★★
  • Quite bitter initially. It needed more acid to balance both the sugar and bitter. — ★★★★
Similar cocktails
powersjq commented on 12/25/2012:

Salt can also cut bitterness. Would a tiny pinch of salt bring out the floweriness of the citrus?

Dan commented on 12/25/2012:

Salt might work, although I tend to think of using it more with savory flavors like Cynar. I would like to re-try this with Pierre Ferrand Dry Curacao in lieu of triple sec. I think the brandy base and the modest sugar would both help.

powersjq commented on 12/27/2012:

I've seen salt in recipes with Cynar before, and it's easy to imagine it working in lots of places where one wants to emphasize the savoriness of a cocktail. (Salt as cocktail umami?) Now, I've seen salt and citrus paired successfully (read: to the citrus's advantage) in cookery before, but never in mixology--not that my experience in either domain is expert-level. On the other hand, I've pinched salt straight into Cointreau, which, if done in a sufficiently restrained way, makes it interestingly more citrusy: the sweetness and bitterness recede, and the "flavor" presses forward--especially the flowery, nasal quality of the citrus.

I'm not familiar with Pierre Ferrand Dry Curaçao. I can see why a bit of sugar might balance things the way you want. But why the brandy base?

Subscribe to