Filby

1 1⁄4 oz Gin
1⁄2 oz Campari
1⁄2 oz Dry vermouth
1⁄4 oz Amaretto
Instructions

Express oils from an orange peel over the drink., Stir, Straight Up, Cocktail

Notes

Tried with Luxardo Amaretto and revised proportions. Still not great. Tried adding 1/2 oz orange. Only a little better. Adding a 1/2 oz Sweet Vermouth turns it into sort of a Negroni. Give up.

Yields Drink
Year
1978
Authenticity
Unknown
Creator
Peter Brennan deceased, Mayfair Hotel, London, at a Paris cockta
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Bourbon Crusta

2 oz Bourbon
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
2 ds Orange bitters
1 Orange peel (ring, as garnish)
Instructions

Pare long ribbon of orange into ring of peel and place inside sugar-rimmed small wine glass, shake, strain, straight up.

History

Also see Brandy Crusta, Vintage Spirits & Forgotten Cocktails, Ted Haigh

Yields Drink
Year
1862
Authenticity
Altered recipe
Creator
Prof. Jerry Thomas, updated by Robert Hess
Source reference

The Essential Bartender's Guide, Robert Hess

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • I'd rather a sidecar, but a decent alternative.
  • Deb likes it — ★★★★
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gojamesgo85 commented on 11/13/2013:

The Crusta was called a Crusta because of the sugar crusted citrus peel rim that rested just above the rim of a stemmed and widely fluted glass. The designation of cocktail is more dependent on the glassware and rim than the variation of base spirit. Also, lemon juice and an orange liquor seem to be a common theme among Crustas in general. Although originally done with brandy, bourbon and rye whiskey are more often becoming base for the modern palate.

Dan commented on 11/14/2013:

I updated the instruction to include a sugared rim as per Robert Hess and Ted Haigh. I think you are saying that originally the peel itself was crusted. Do you have a reference for that?

Zachary Pearson commented on 11/14/2013:

Thomas' recipe clearly calls for placing a lemon peel "peeled like an apple" into a "red wine glass" with a sugared rim.

Añejo Highball

1 1⁄2 oz Añejo rum
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lime juice
2 ds Bitters, Angostura
1⁄4 oz Ginger liqueur, Crème de Gingembre
3⁄4 oz Soda water
1 sli Lime (as garnish)
1 wdg Orange (as garnish)
Instructions

Lime wedge, orange wedge, Build, Rocks, Highball

Yields Drink
Authenticity
Authentic recipe
Creator
Dale de Groff, New York, New York (USA)
Source reference

https://punchdrink.com/recipes/anejo-highball/

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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K23 commented on 2/22/2014:

A great cocktail for summer

drinkingandthinking commented on 7/07/2022:

nice casual drink, not quite tiki but in that realm. doubling the ginger worked better for me

Fransos commented on 7/08/2022:

I believe this drink was created by Dale DeGroff. It’s featured in both his own book «The craft of the cocktail» and in Robert Simonson’s app «Modern classics of the cocktail renaissance». Different specs, but obviously the same drink.

Blood and Sand

3⁄4 oz Scotch
3⁄4 oz Sweet vermouth
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Orange juice
Instructions

Shake, strain, up.

Notes

There are a lot of variations here, most of which try to reduce the orange juice or at least mask its flavor. Really, I think gelatin clarification of orange juice might be a good way to start.

History

Named for the 1922 Rudolph Valentino movie.

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
The Savoy Hotel
Source reference

The Savoy Cocktail Book, pg. 30

Quickstart
Vintage cocktails
Curator rating
Not yet rated
Average rating
4 stars
(46 ratings)
From other users
  • Try subbing Balcones Brimstone for the scotch - seriously delicious.
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Zachary Pearson commented on 9/12/2017:

Just so we retain them for posterity, there's a variant of this drink that is titled "Authentic Blood and Sand", which is confusing - it's not authentic at all. This recipe is 1 oz Scorpion silver Mezcal, 1 ounce orange juice, 3/4 Cherry Heering, and 3/4 Noilly Prat Rouge, shaken for 20 seconds, strained into a cocktail glass, and garnished with a Maraschino cherry.  Thanks,  Zachary

MikeLewis commented on 3/03/2024:

Used blood orange juice; 1 oz Highland Park 18; 3/4 oz Sweet Vermouth (½ Punt-e-Mes, ½ Carpano Antica); ½ oz Cherry Heering. Next time will try with a smokier Scotch.

Margarita

2 oz Tequila
1 oz Triple sec, Cointreau
1 oz Lime juice
Instructions

Shake, strain, straight-up, cocktail glass, optionally half-rimmed with salt.

Yields Drink
Authenticity
Unknown
Quickstart
Lemon, lime and sours
Curator rating
4 stars
Average rating
4.5 stars
(47 ratings)
From other users
  • New favorite recipe: 2 oz tequila, 3/4 oz lemon/lime juice mix (or all lime), 3/4oz Cointreau, 1/4 oz simple syrup, on the rocks.
  • Consider muddling a jalepeno or other hot pepper slice. May need to add a bit of some sort of citrus juice to calm the hot pepper. Peng uses 3:2:1 Tequilla, Lime, Cointreau, a very tart version. — ★★★★★
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Zachary Pearson commented on 8/04/2011:

I like 2 oz Siete Leguas Blanco (or Tequila Ocho), 1 oz lime, 3/4 Cointreau - I tend to be a minimalist... I want to taste the tequila, and it should be tart. I strongly prefer neutral-spirit based orange liqueurs over brandy based ones.

Norm commented on 10/11/2014:

My preferred recipe
2.0 oz Silver/blanco tequila (OR 1.5 oz tequila and 0.5 oz mezcal for a smokey variant)
1.0 oz Citrus juice, freshly squeezed (1 ounce lime juice OR half ounce each of lime juice and lemon juice)
0.75 oz Triple Sec (Cointreau, Pierre Ferrard Dry Curacao, or Creole Shrub)
0.25 oz Agave syrup (If omitting the agave syrup, bump up the triple sec to a full ounce)
Half salted rim

jpan999 commented on 8/06/2022:

Jo's Margarita

Tequila Blanco - 2 oz
lime and lemon - 1 oz
Orange liqueur (Cointreu works) - 1 oz
Mezcal (spash)
mix with ice
strain

Craig E commented on 4/24/2024:

FWIW Christine Wiseman’s recipe unanimously won the Punch blind tasting this year:

  • 2 oz Cascahuín blanco 
  • 1 oz lime juice 
  • 1/2 oz Cointreau 

  • 1/2 oz 1:1 agave syrup

    Half salt rim and lime garnish. 

Old Cuban

1 1⁄2 oz Rum, Barbancourt (or Bacardi 8 yr)
3⁄4 oz Lime juice
1 oz Simple syrup
6 lf Mint
2 ds Bitters, Angostura
1 oz Champagne (float)
Instructions

Lightly muddle mint, lime, simple. Add rum, bitters and ice. Shake. Double strain into cocktail glass. Float champagne.

Notes

As made by Eastern Standard, Boston, MA

Yields Drink
Year
2000
Authenticity
Unknown
Creator
Audrey Saunders, New York, NY
Source reference

Gary Regan, The Joy of Mixology

Quickstart
Innovative and challenging
Curator rating
Not yet rated
Average rating
4.5 stars
(24 ratings)
From other users
  • Added .5 oz bacardi light rum. Used Havana 7 for 1.5oz. Used japanese barley infused simple syrup stored in honey jar for SS. Added mint for garnish. — ★★★★★
  • Really nice. I used 1/2 oz rich simple syrup.
  • champagne cocktail
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Pangolindo commented on 6/09/2019:

I prefer this ratios: 2oz silver light rum, 3/4 lime,  1/4 rich simple. Shaken with mint and top with 3/4 oz  dry champagne and 1 dash ango.

1oz simple seems too much as well as the recipe in punchdrink calling for 2oz champagne.

I really think the drink is interesting if it remains dry.

Jolly Roger

1 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Light rum
1 oz Orange juice
1⁄4 oz Falernum
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, lowball, garnish.

Notes

If no blackstrap rum, use 2 oz dark rum.

Yields Drink
Year
2000
Authenticity
Unknown
Creator
Robert Hess
Source reference

http://www.smallscreennetwork.com/video/193

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Singapore Sling

1 1⁄2 oz Gin
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Bénédictine
2 oz Pineapple juice
3⁄4 oz Lime juice
1 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
1 sli Pineapple (as garnish)
Instructions

Shake hard or blend for a foamy texture, strain into a collins glass. Garnish

Notes

Use fresh pineapple juice if at all possible

History

Many variations. Some recipes have grenadine and/or club soda. Others use lemon instead of lime.

Singapore Sling, Raffles Hotel, Singapore
2008, Creative Commons, Paul Fenton, Wikipedia
Yields Drink
Year
1915
Authenticity
Unknown
Creator
Ngiam Tong Boon, Raffles Hotel, Singapore
Source reference

http://en.wikipedia.org/wiki/File:Singapore_Sling.jpg

Quickstart
Tiki and exotic cocktails
Curator rating
Not yet rated
Average rating
4.5 stars
(36 ratings)
From other users
  • The balance is actually right with 1.5 oz. of pineapple juice. And I used 6 muddled fresh cherries instead of the liqueur. This is the best proportion of ingredients for this drink that I've used so far. — ★★★★
  • best ratio yet.
  • Up to 3 oz oj for a weaker drink, but it muddies the color.
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Zachary Pearson commented on 5/04/2011:

Made this tonight, subbing Maurin Quina for the Cherry Heering. This is quite pleasant, and Tiki-ish. Pineapple's always good for texture, and there's something interesting going on between the pineapple and the Benedictine (which makes three winners in my book - pineapple + Cynar, or Benedictine or green Chartreuse). It's a bit sweetish, and quite easy to drink.

noksagt commented on 7/28/2017:

I enjoy the PDT recipe.  Nearly the same, but lime juice down to 0.25 oz and add 0.5 oz grenadine.

drinkingandthinking commented on 6/28/2022:

improved with 1/4 oz. grenadine (the horrible Rose's stuff) which adds needed sugar and color. Also a bit of club soda for the head.

Canton

1 1⁄2 oz Jamaican rum
1⁄4 oz Maraschino Liqueur
1⁄4 oz Orange Curaçao
1 ds Grenadine
1 twst Orange peel (as garnish)
1 oz Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Yields Drink
Authenticity
Unknown
Source reference

http://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=199

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
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Boulevardier

1 1⁄2 oz Bourbon
1 oz Campari
1 oz Sweet vermouth
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass

Notes

Bracingly bitter, particularly with the Carpano Antica.

History

A great cocktail, but the modernized 1794 is even better.

Yields Drink
Year
1930's
Authenticity
Authentic recipe
Creator
Signature cocktail of Erskine Gwynne, writer and socialite, nephew of Vanderbilt
Source reference

Ted Haigh, Vintage Spirits and Forgotten Cocktails; 1794: http://www.kindredcocktails.com/cocktail/1794

Curator rating
4 stars
Average rating
4.5 stars
(79 ratings)
From other users
  • Along the Bourbon Trail
  • Simply delicious! More bitter than a Manhattan, but intensely cocktaily, and a lovely sipper.
  • Bitter from the campari
  • Very bitter from the Campari
  • sub campari with averna etc = fun too
  • Bourbon plays much bigger role than gin does in Negroni.
  • Jeff W likes this — ★★★★
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Dan commented on 10/29/2011:

Curated to standardize formatting and to refer to the improved 1494.

Cocktailian commented on 8/15/2013:

Try a Boulevardon: switch the campari for averna amaro--it's much less bitter and pulls the roasted flavors out of the bourbon. I also add Bittercube Cherrybark Vanilla bitters

TheFriendlyGerm commented on 3/03/2017:

This is a great cocktail, but I recommend it on the rocks. It's easier to enjoy for newcomers to Campari, and anyway the change in taste as it dilutes is really interesting and enjoyable.

AdOrAdam commented on 4/16/2018:

My favourite amari / vermouth based cocktail. I use either bourbon or rye (or rum). Most vermouths work but I prefer to use Carpano Antica.

I batch bottle it in the ratio 2:1:1 - I keep it in the fridge & drink it over ice with a quick finger stir.

There are lots of variations, IMO good additions include:

- either an orange twist or lemon twist

- Averna (sub for the vermouth - I've not found other amari work as well)

- Orange bitters

- Chocolate bitters

- Hellfire bitters

- Coffee liqueur

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