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
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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. — ★★★★★
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  • SunRye — Campari, Rye, Orange bitters, Orange juice, Orange peel
  • Corpse Rejuvenation — Black Balsams, Cynar, Fernet Branca, Grapefruit juice, Grapefruit peel

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)
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  • 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
  • Fall on Me — Rye, Sweet vermouth, Sherry, Bénédictine, Apricot liqueur, Orange peel
  • Shrapnel — Bourbon, Sweet vermouth, Dry vermouth, Apricot liqueur, Orange
  • St. Lillet — Bourbon, Aromatized wine, Elderflower liqueur
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. — ★★★★
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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?

Widow's Kiss

1 1⁄2 oz Apple brandy, Lairds (or Applejack)
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Bénédictine
3 ds Bitters, Angostura
Instructions

Shake (yes, shake, to dilute and soften), stain, straight up, cocktail glass, no garnish

Notes

Extremely sweet as written. Consider reducing to 2 : 1/4 : 1/4 or adding lemon.

Yields Drink
Year
1890
Authenticity
Authentic recipe
Creator
George Kappeler, Holland House bar, Manhattan, NY
Source reference

http://blogs.westword.com/cafesociety/2011/02/breakfast_cocktails.php

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • A little too sweet. Will try the PDT version next. — ★★★★
  • I stirred this, which worked very well. The spice is quite nice.
  • Did split recipe from comments (Laird's 100, PF1840). Shaken. Fruity nose, quite peppery swallow.
  • PDT version of this drink calls for 2 oz Lairds Bonded Apple Brandy (not Applejack), .25 oz Yellow Chartreuse, .25 oz Benedictine, and 2 ds Ango; Stir, strain, coupe.
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sjdiaz21 commented on 8/24/2012:

This one of those classic cocktails that requires some refinement for modern tastes. PDT version of 2oz, 1/4 oz, 1/4 oz is a fine ratio. While a decent 3 stars I like Christina's addition of lemon juice. I used about a tsp of lemon juice and used a 1/2 oz Benedictine based off the PDT version. It helped bridge the herbacous apple profile.

Norm commented on 10/11/2014:

It is a much better drink with Calvados, in my opinion. We always use Calvados -- with the same 2:1:1 ratios as the original recipe.

Robert Frost

3⁄4 oz Bourbon
3⁄4 oz Amontillado Sherry (dry)
3⁄4 oz White port
1⁄4 oz Simple syrup
1 ds Orange bitters
1 sli Orange (thin, as garnish)
1 sli Lemon (thin, as garnish)
Instructions

Shake(!), strain, straight up, cocktail glass, garnish

Notes

Original from The Atlantic.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Derek Brown, Atlantic
Source reference

https://www.theatlantic.com/health/archive/2010/01/the-robert-frost-an-…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Tasty shim. Punch calls for white port, orange bitters, and a touch of simple.
  • Love it. The sherry can overpower if not careful. Try white port
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Kindred Cocktails commented on 5/05/2018:

Revised to match original recipe. Previously published here as 1 oz each bourbon, sherry, port (regular, presumably), and Ango. Garnish with cherry and squeezed lemon. My guess is that the need for the simple varies with the sherry and port used.

Zim Zala Bim

2 oz Reposado Tequila
2 t Elderflower liqueur, St. Germain
2 t Orange bitters, Regans' orange bitters
1 t Fine sugar
Instructions

Stir dry to dissolve, then ice and stir to chill.
Squeezed and discarded lemon peel, Stir, Cocktail

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Jamie Boudreau
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Made the Canon version described in comments
  • from Cannon Book: 2 oz Partida Reposado 1/4 oz Regan's Orange Bitters 1/4 oz St-Germain 1/4 oz simple syrup lemon peel
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Holland House

1 3⁄4 oz Genever, Bols
3⁄4 oz Dry vermouth
1⁄2 oz Lemon juice
1⁄4 oz Maraschino Liqueur
Instructions

Lemon twist, Shake, Straight Up, Cocktail

Notes

Tart, with strong lemon flavor and Maraschino undertones. Not sure if it is worth the expensive Genever.

History

So this is interesting. The original Holland House is from Kappeler in the turn of the century "Modern American Drinks", but it's a rye whisky drink with orange eau de vie and Peychaud's, made as a Crusta. By the time of the Savoy book in 1930, it had become a gin drink midway between a violette-less Aviation and a Martini.

Yields Drink
Authenticity
Unknown
Source reference

www.bolsgenever.nl

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Zachary Pearson commented on 1/15/2012:

Cleaned up a little - moved Bols from the notes to the brand, removed fresh from the notes on the lemon juice. Added history section - this is a bizarre drink.

gaidig commented on 10/01/2013:

We tried this and enjoyed it. Because my fiance has acid reflux problems with lemon juice, I halved the amount, and based on our opinions compared to the original poster's comments, it seems to have created a more balanced cocktail,

Whispers Of The Frost Cocktail

3⁄4 oz Rye (or bourbon)
3⁄4 oz Sherry
3⁄4 oz Port
1 t Sugar
Instructions

Not sure why this is shaken rather than stirred. Seems like a lot of sugar.
Orange slice, lemon wedge, Shake, Straight Up, Cocktail

Notes

The Robert Frost Cocktail by Derek Brown, Atlantic, 2010
¾ oz. Bourbon
¾ oz. Amontillado Sherry (dry)
¾ oz. White Port
½ oz. Simple Syrup
Dash of Orange Bitters

Yields Drink
Year
1930's
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Newton's Law

2 oz Apple brandy, Lairds
1 oz Pineapple juice
1⁄2 oz Sweet vermouth, Boissiere
3 ds Absinthe (scant bsp)
1 ds Peychaud's Bitters
1 ds Bitters, Angostura
1 wdg Lime (as garnish)
Instructions

Build over ice in rocks glass, roll, garnish. Guest should be encouraged to squeeze lime if the drink is a bit too sweet.

Notes

Katie sometimes uses a few drops of Fee Whiskey Barrel Aged Bitters in lieu of Angostura. She also makes a similar cocktail with Bulleit bourbon, which she calls Algorithm.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Katie Loeb Oyster House, Philadelphia
Source reference

http://egullet.org/p1722220

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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