Old Pal

1 1⁄2 oz Rye
3⁄4 oz Dry vermouth
3⁄4 oz Campari
Instructions

Stir, strain, straight up, cocktail glass

Notes

Like a dry, bitter. Some prefer it with Gran Classico rather than Campari.

History

The original calls for equal parts, but the Old Pal is most often made 2:1:1 today.

Yields Drink
Year
1922
Authenticity
Altered recipe
Creator
Harry’s ABC’s of Cocktails
Source reference

http://savoystomp.com/2009/05/17/old-pal-cocktail/

Curator rating
5 stars
Average rating
3.5 stars
(45 ratings)
From other users
  • Classic boozy but balanced cocktail. Surely unconventional, but I often add a slice of jalapeno to mine to give it a bit more complexity.
  • pen pal = aperol
  • I prefer this with Dolin Blanc with the proportions listed. Dry for the 1:1:1 proportions.
  • Interesting dry variation of Boulevardier
  • Bitter and not sweet, so very tasty. Lemon zest adds so much to this drink, definitely a before dinner drink.
  • Good, but pretty far down the list of Negroni/Boulevardier riffs.
  • Add lemon twist for garnish
Similar cocktails
  • Pen Pal — Rye, Dry vermouth, Aperol, Orange peel
  • The Killing Floor — Rye, Bigallet China-China, Sweet vermouth, Bonal Gentiane Quina, Orange peel
  • Dewey D. — Rye, Sherry, Aperol, Bitters
  • Bunbury — Rye, Chinato, Gran Classico, Absinthe, Lemon zest
  • Left Hand — Bourbon, Sweet vermouth, Campari, Bitters, Maraschino cherry
haresfur commented on 5/12/2022:

A couple of dashes of Angostura Orange Bitters were a good addition

bkemp1984 commented on 9/16/2022:

Have made this with so many different brand combinations of the three ingredients and it's always good. Tonight was Old Overholt, Gran Classico, and Lillet Blanc.

Little Carl

2 oz Cynar
2 oz Dry vermouth, Sutton Cellars Brown Label
1 t Lemon juice
4 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 pn Salt (as garnish)
Instructions

Pour over hand hewn ice ball in double old fashioned glass, stir, top with pinch of salt

Notes

Floating a hand-carved two-inch sphere of ice garnished with salt, it's an enigmatic wonder that slowly unveils new dimensions a taste at a time.

History

Updated 1/16/2011. Original recipe had 1 oz vermouth, 1/4 oz lemon juice, and orange bitters
Updated 5/1/2013. 1dash -> 4 dashes

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Drink, Boston, MA
Source reference

http://www.facebook.com/note.php?note_id=227929901124

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Went over surprisingly well with a mixed crowd. I did prefer it with 1/4 oz lemon; but I also didn't have time to savor one through its evolution, myself. — ★★★★
  • Savory. Initial wine / vermouth gives way to savory Cynar flavors, acidity, and a lovely lingering bitter finish. Low in alcohol. A great drink to linger over. — ★★★★★
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  • Little Giuseppe — Sweet vermouth, Cynar, Orange bitters, Lemon juice, Salt
  • Partigiano — Cynar, Dry vermouth, Sweet vermouth, Ramazzotti
  • Jezebel — Dry vermouth, Cynar, Gin, Celery bitters, Lemon peel
jcountry commented on 4/17/2013:

Fantastic. Surprisingly so. The secondary ingredients are subtle but vital, and the salt adds that extra level of complexity to balance it out. Highly recommend the salted ice garnish.

Bevx commented on 5/01/2013:

Noticed the source link calls for 4 ds of the bitters... Delicious, and damn near cola-like this way. Got impatient and stirred in the salt after a couple sips... 2nd attempt, tried 2 ds each of the WBA and Peychaud's to see if I could amp up the cola-ness, but it didn't work out as well as I'd hoped. Next time I want to try 3 ds WBA, 1 ds Bitter Truth Creole and a (discarded) orange twist... Also, if/when I get an iSi whipper, this will be one of the first drinks I try carbonating.

Dan commented on 5/02/2013:

Thanks. Recipe changed from 1d to 4d Ango.

Penultimate Word

2 oz Gin
1 oz Aperol
1⁄2 oz Maraschino Liqueur
1 oz Lemon juice
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish

History

Matthew Hupert's original unnamed recipe specified Hendrick's Gin and used the ratio 1-1/2:1:1:1. It was a sweeter cocktail, with a much stronger Maraschino presence.

Yields Drink
Year
2009
Authenticity
Altered recipe
Creator
Adapted from an unnamed recipe by Matthew Hupert (Chowhound user Thew) and named by Dan Chadwick.
Source reference

http://chowhound.chow.com/topics/489550#3940355, correspondence with creator

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • If using Luxardo Maraschino Liqueur cut to a barspoon — ★★★
  • good, but somehow not more than the sum of its parts.
  • Bitter and botanical but the Maraschino comes through in very nice way.
  • Tastes lighter than it is. Ruby red grapefruit flavors. Maybe a little bit of Tang/Sunny D too.
  • Very good. Light. Even at 1/2 oz, the Maraschino flavor is forward. — ★★★★★
Similar cocktails
  • Bitter Union — Gin, Campari, Maraschino Liqueur, Orange juice, Lime juice
  • Marquee Cocktail — Gin, Aperol, Lemon juice, Simple syrup, Sage, Salt
  • Analogue's Gin and Juice — Gin, Maraschino Liqueur, Lavender bitters, Grapefruit bitters, Grapefruit juice, Lemon juice, Lemon peel
  • Gypsy Eyes — Gin, Aperol, Herbal liqueur, Lime juice, Grapefruit juice, Simple syrup
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MOJO1229 commented on 6/12/2016:

I stumbled upon this drink by accident today: it was the featured cocktail of the day at Kindredcocktail.com. I looked over the ingredients and decided to give it a try. I used a top-shelf gin, made by St. George in CA named Terroir. It is NOT a London Dry style gin; it is, as you might guess from the gin's name, a gin made from a variety of CA botanicals, including "Douglas Fir, CA bay laurel, fennel, coastal sage, orris root, angelica root, juniper berries, and other profoundly aromatic botanical ingrediients." I also reduced the lemon juice from 1 oz to 1/2 oz, and used a fat 1/2 oz Maraschino liqueur. The result was a splended drink, in part, I believe, to the uniquely earthy but wholey drinkable St. George gin. If this gin is not available, I recommend using a highly botonical gin such as Magellen Blue, Citadelle, or Tanqueray Bloomsbury. Tanqueray Ten may work well, also. Oh, yes, before I forget, I rated this drink 5.0 using the changes I made. How well another gin will work, I will leave to others to discover and comment on. Meanwhile, enjoy this drink; it is full of flavors.

The Mexican Hoskins Cocktail

2 oz Blanco tequila
1⁄2 oz Ramazzotti
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Maraschino Liqueur, Luxardo
3 ds Orange bitters, Angostura Orange
1 twst Orange peel (flamed)
Instructions

Long stir, strain, straight up, cocktail glass, flame garnish, drop in drink.

History

This is a version intended to simulate Amer Picon. The use of tequila instead of gin is unexpected. Unnamed by its creator. Named by the poster in coordination with Chuck Taggart.

Yields Drink
Year
2009
Authenticity
Altered recipe
Creator
Chowhound pb n foie based on the Hoskins by Chuck Taggart
Source reference

http://chowhound.chow.com/topics/676512

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Reduced maraschino to 0.5 oz and added 0.75 oz lime juice.
  • little too sweet
  • I add 3/4 oz lime and reduce Maraschino to 1/2 oz. This recipe deviates from the original, but as revised is a great drink. It is rather like a spicy, slightly bitter, more interesting Margarita. — ★★★★★
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  • Hemingway stirred nonsense — Haitian Rum, Orange vermouth, Dry apricot brandy, Maraschino Liqueur, Bitters, Orange cream citrate, Orange flower water
  • Patent Pending (Teardrop Lounge) — Jamaican rum, Batavia Arrack, Aperol, Bitters, Don's Mix, Vanilla syrup, Grapefruit peel
  • Fatigue Variation No. 1 — Jamaican rum, Orange bitters, Maraschino Liqueur
  • Rover, Rover — Amaro, Mezcal, Batavia Arrack, Ancho Reyes chile liqueur, Pamplemousse Rose, Chocolate bitters, Orange cream citrate, Grapefruit peel
Chuck T. commented on 9/07/2011:

As the creator of the Hoskins cocktail, may I suggest that if you're going to change the base spirit and the primary modifier you might as well rename it and make it your own. :) Looks good -- I'll give it a try.

Dan commented on 9/08/2011:

Name changed from Hoskins Cocktail (Amer Picon-less version) to The Mexican Hoskins Cocktails.

Zachary Pearson commented on 9/08/2011:

And the creator should be correctly attributed to Butters, who is a member here (a.k.a. PB & Foie).

mahastew commented on 2/12/2013:

It's good, but has an insane amount of maraschino. I'd like to try it again but with the original Hoskins level of 1/2 oz.

_Injektilo commented on 12/10/2020:

I put this in a rocks glass because it's so sweet

Edouard

2 oz Campari
1⁄2 oz Elderflower liqueur, St. Germain (to taste)
2 oz Soda water
Instructions

Stir, strain, rocks, lowball. Top with soda water.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
Similar cocktails

Cornwall Negroni

2 oz Gin, Beefeater
1⁄2 oz Campari
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Sweet vermouth
2 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir and strain into a chilled cocktail glass. Add the garnish.
Orange twist, Stir, Straight Up

Yields Drink
Year
2005
Authenticity
Unknown
Creator
Phillip Ward Pegu Club, New York
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Quite bitter finish, but not unpleasantly so. A Negroni that avoids the syrupyness of the classic. I added a couple of drops of saline. — ★★★★
Similar cocktails
MOJO1229 commented on 9/09/2016:

<br />
I noticed one user found the Cornwall Negroni to be "quite bitter," so I decided to minimize the bitterness as best I could. To do this, I used Beefeater 24 for the gin, and Dolin Rouge for the 2nd vermouth. I also used one dash of Regans' Orange Bitters and one dash of Angostura Orange Bitters. The resultant cocktail was only mildly bitter, but pleasantly so. I rated this revised Cornwall Negroni at 4.0. For those who enjoy Negroni-style drink, I think they will find this one to be a delightful cocktail, and one they will come back to often.

Choke Your Mother

1 1⁄2 oz Gin
1⁄2 oz Cynar
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Grapefruit juice
2 ds Peychaud's Bitters
Instructions

Squeezed orange wedge, Shake, Rocks, Lowball

Notes

Based on an original from Hungry Mother; Gran Gala substituted for Gran Mariener was too sweet. Revised: interesting balance between juniper and bitter notes. Lots of fruit flavor. Very good.

Yields Drink
Year
2009
Authenticity
Altered recipe
Creator
Hungry Mother, Cambridge, MA (adapted by Dan Chadwick)
Source reference

http://www.hungrymothercambridge.com/ No longer on menu.

Curator rating
Not yet rated
Average rating
3 stars
(16 ratings)
From other users
  • Nice bittersweet notes. Laura didn't like it. — ★★★★
  • Surprisingly medicinal, not as appealing as I expected. — ★★
Similar cocktails
french_75 commented on 10/20/2010:

this turned out to be pretty good, at first it was incredibly savoury but a balancing sweetness came out with more dilution (???). would try it again

Bitter Cocktail

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄4 oz Herbal liqueur, Green Chartreuse
1 ds Pastis
1⁄4 t Sugar
Instructions

Shake, Straight Up, Cocktail

Yields Drink
Authenticity
Unknown
Source reference

http://www.cocktaildb.com/recipe_detail?id=230

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Robin thought it was OK. Used Absinthe and even at 1/4 tsp, it was strong – just a rinse needed. — ★★★★
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  • The Gresham — Gin, Maraschino Liqueur, Absinthe, Lime juice
  • Beach & Panorama — Gin, White chocolate liqueur, Herbal liqueur, Falernum, Bitters, Lime juice, Mint, Blueberry

Belmont

1 3⁄4 oz Gin
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 t Crème de Violette
1 oz Soda water
Instructions

Build on the rocks.

History

There seem to be a number of drinks named Belmont. This recipe is not authoritative, however.

Yields Drink
Authenticity
Unknown
Source reference

http://www.116crown.com/pdf/116_menu_web.pdf

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • We both really liked this. Nicely balanced and refreshing. Used Rothman & Winter Creme de Violette, Kirkland gin, St-Germain, soda water from soda siphon. — ★★★★★
Similar cocktails
No similar cocktails found.
jyoda commented on 9/16/2012:

This was good, but seemed not quite balanced. It started out almost salty on the palate. I added a little lime and a bit of club and liked that a little better. Also, I made this with Bombay Sapphire East and I wonder if I should have chosen a gin with a different flavor profile. Not sure the peppery-lemongrass worked in this.

Two-A-Day

1 1⁄2 oz Apple brandy, Lairds
1⁄2 oz Campari
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Ramazzotti
1⁄4 oz Orange liqueur, Clément Créole Shrubb (or curacao)
2 ds Peach bitters, Fee Brothers Peach (or Fee WBA bitters)
Instructions

Cherry?

Notes

I used Calvados and Cointreau. Very bitter. Good slow drinking. Cherry garnish?

Yields Drink
Year
2007
Authenticity
Unknown
Creator
DavidSqPro
Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Subbed Select in for Campari.
  • Really tasty! A spirit-forward cocktail with a nice fruity disposition. Make sure not to overdo the peach bitters, as an extra dash can easily overwhelm the drink. — ★★★★
Similar cocktails
  • Mela d'Alba — Apple brandy, Campari, Sweet vermouth, Lemon peel
  • Hedy Lamarr — Apple brandy, Amaro Meletti, Sweet vermouth, Bitters, Lavender Honey Syrup
  • La Goulue — Calvados, Suze, Byrrh, Absinthe, Orange peel
  • Flitcraft — Apple brandy, Salers Gentiane, Apricot liqueur, Peach bitters
  • Aviary's Bitter — Brandy, Apple brandy, Bonal Gentiane Quina, Amaro Nonino, Lorenzo Inga My Amaro, Peychaud's Bitters
jeffpinyan commented on 2/02/2021:

Subbed Select for Campari, included a maraschino cherry for garnish. Pleasantly bitter, with the apple and peach notes balanced by the bitter Ramazzotti. I thought it got tastier as it got warmer.

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