Important and historic cocktails from Prohibition and before.

French 75

2 oz Gin (or cognac)
3 oz Sparkling white wine (Brut, chilled)
1 twst Lemon zest
Instructions

Shake all but wine, strain into ice-filled highball glass, top with chilled wine.

Notes

Also very good with cognac. Said to have the power of a 75mm howitzer.

YieldsDrink
Year
1915
Authenticity
Authentic recipe
Creator
Harry MacElhone, Harry's New York Bar, Paris.
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Curator rating
Not yet rated
Average rating
4 stars
(54 ratings)
From other users
  • SEE ALSO: French 77 // Elder Fashion Royale // Brass Flower
  • 20200101 Pierre Ferrand 1840 5, 5 20200104 Whitley Neill Gin — ★★★★★
  • Quite light and refreshing — ★★★★
  • Definitely prefer with cognac
  • I had my first on of these during Brunch at Arnaud's in New Orleans
  • A refreshing and solid, if unchallenging, classic.
  • Works well with Prosecco but is obviously a bit sweeter — ★★★★★
  • These can really sneak up on you.
  • Delicous, festive cocktail. A great cocktail that appeals to a wide variety of drinkers, from wine lovers to craft cocktail geeks. Add more simple syrup and it serves as a good alternative to so-called girlie drinks. — ★★★★★
Similar cocktails

For brunch survival purposes I go with 1 oz gin instead of 2. Also I go more toward cava or prosecco. I haven't taken up Todd Maul's suggestion that this apéro requires cognac rather than gin - with the lemon/bubbly combo I'd think that gin would be a no-brainer.


Dan commented on 6/02/2011:

I prefer this with cognac. It is a very good, classic cocktail. The Elderflower version (French 77) is a nice variation, particularly if you haven't been overexposed to St Germain.


I've always been told that if it's gin, it's an English 75, and that Cognac is the way to go here.


Dan commented on 6/03/2011:

Interesting. Among my friends, I call the Cognac version a French French 75. I made these for a friend's 50's birthday party, which was catered. Big hit. It is one of those cocktails that appeals to a wide variety of imbibers.


Christopher James at the Ryland Inn in Jersey makes a version with Art in the Age's SAGE:

1.5 oz SAGE
0.75 oz lemon juice
0.75 oz 2:1 simple syrup
2.0 oz brut champagne
Toasted rosemary garnish

Served in a Champagne flute.


For a fun variation, try using an Earl Grey Tea Syrup


We've always made this with gin. Tried a nice cognac tonight and decide both are 5s!


Champagne Cocktail

5 1⁄2 oz Champagne (chilled)
1 twst Lemon zest
Instructions

In a flute, soak sugar cube in bitters, add chilled champagne, garnish.

YieldsDrink
Year
1862
Authenticity
Unknown
Creator
Jerry Thomas, How to Mix Drinks
Source reference

Gary Regan, The Joy of Mixology

Quickstart
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • 12/31/17
  • Pleasant, but not special.
Similar cocktails

Best with a rich simple syrup for texture and consistency (1/4 oz or under works well) and a nice dry somewhat neutral Cremant or Cava. Improved by a spritz of something aromatic--we use Chartreuse. The lemon zest is best expressed over the rim and rubbed around the stem and discarded--you don't want fruit banging on your teeth when you're drinking from a flute. 


Ward Eight

2 oz Rye (or Bourbon)
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1 sli Orange (as garnish)
1 Maraschino cherry (as garnish)
Instructions

Shake, strain, straight up, cocktail glass. Garnish (or not, as desired).

Notes

Vermeire has this as 1/4 gill (=1 oz) rye, 1/8 gill (= 1/2 oz) juices, 1 tsp grenadine. David Wondrich insists on Rye instead of Bourbon.

History

The earliest I can find in print is Robert Vermeier's "Cocktails How to Mix Them" from 1922, though PDT references "The Cocktail Book - A Sideboard Manual for Gentlemen" from 1915. The drink was evidently created to celebrate the victory of Democrat Martin Lomasney, who ran for the Legislature.

Ward Eight
2008, Creative Commons, Jim Hood, Wikipedia
YieldsDrink
Year
1896
Authenticity
Authentic recipe
Creator
Locke-Ober Cafe, Boston, MA
Quickstart
Curator rating
3 stars
Average rating
3.5 stars
(18 ratings)
From other users
  • Update: followed recipe from 1926 book by L.C. Page (2 rye, 1/2 lemon, 1/2 grenadine, 1 tsp S.S., 3 soda, shake/collins). Used homemade grenadine (no s.s.) and over ice filled collins. 5 stars.
  • My orange might have been low sugar but this felt dry and tart but quite solid.
  • With my homemade (not very sweet) grenadine, this wound up being dominated by the lemon juice and 100-proof rye. — ★★★
  • Bourbon flavor surprisingly subdued. Good intro to whiskey. Good whiskey drink for non-whiskey drinkers. — ★★★★
Similar cocktails
  • Black Demure — Bourbon, Blackberry liqueur, Triple sec, Lemon juice, Simple syrup
  • Freeman's Cocktail — Rye, Orange bitters, Lemon juice, Simple syrup, Pomegranate molasses, Orange peel
  • the Nevins — Bourbon, Apricot liqueur, Bitters, Orange juice, Lemon juice
  • Beacon Hill Sidecar — Gold rum, Cognac, Apple brandy, Orange liqueur, Bitters, Lime juice
  • Mount N' Rita — Whiskey, Bourbon liqueur, Lime juice, Simple syrup
Dan commented on 12/14/2012:

PDT substitutes 1 bsp pomegranate molasses plus 1/4 oz simple syrup for the grenadine. Tart and a bit darker than the original.


Blood and Sand

3⁄4 oz Scotch
3⁄4 oz Sweet vermouth
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.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
The Savoy Hotel
Source reference

The Savoy Cocktail Book, pg. 30

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Curator rating
Not yet rated
Average rating
4 stars
(45 ratings)
From other users
  • Just tried this again after many years and I forgot how great it was. I found using a Highland whisky and just plain Dolin worked well, but as always, you have to use fresh squeezed orange or it's totally a different thing.
  • Yum yum — ★★★★★
  • I made mine with with a slightly different balance. 1oz Scotch 1oz OJ 3/4 Vermouth 3/4 Cherry
  • Punt e Mes slightly better. Worth exploring other options, like Amaro.
  • It might be a classic but I think this one is just not that good. Orange juice is difficult to use well. I should try to the PDT version.
  • Zutaten 3/2/2/2, keine Bitters Glenfiddich 12 für die fruchtige, Talisker 10 oder Lagavulin 16 für die rauchige Variante
  • Prefer PDT recipe: * 1.5 oz Famous Grouse blended Scotch whisky * 0.75 oz orange juice * 0.5 oz Cherry Heering * 0.5 oz Carpano Antica sweet vermouth
  • 9/18/13
  • Forewent the bitters and used equal proportions, which worked well for me. Used Carpano Antica and the vanilla flavors were very welcome. — ★★★★★
  • I like the Blood and Sand better in this style, subbing the scotch out in favor of smoky mezcal. The tequila seems to play with the orange better.
Similar cocktails
  • Blood & Famine — Irish whiskey, Cherry Liqueur, Sweet vermouth, Orange juice, Orange peel
  • Bleeding Castro — Añejo rum, Sweet vermouth, Cherry Liqueur, Orange juice, Grapefruit juice
  • Blood and Sand (Death & Co) — Scotch, Cherry Liqueur, Sweet vermouth, Orange juice, Lemon juice, Brandied cherry
  • Sun and Sand — Bourbon, Apricot liqueur, Sweet vermouth, Orange juice
  • Red Maple — Jamaican rum, Peychaud's Bitters, Grapefruit juice, Maple syrup

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


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.


Old Fashioned

3 oz Bourbon (or rye)
1 cube Sugar (or 1 tsp simple syrup)
1 twst Lemon peel (as garnish)
Instructions

Wet sugar cube with bitters and a dash of soda or water in an old fashioned glass, muddle, add ice and whiskey, stir to dissolve thoroughly, garnish

Notes

Some prefer a fruity garnish, including an orange slice, lemon twist, and 2 maraschino cherries. Some top with a splash of soda. Perhaps more so than any other cocktail, the Old Fashioned may be endlessly varied by using different spirits, or by adding a dash of curacao, absinthe, or other liqueur. Some would argue that these latter additions make it an "Improved" cocktail.

History

The original cock-tail, a combination of whiskey, sugar, bitters, and ice.

YieldsDrink
Year
1806
Authenticity
Authentic recipe
Creator
Pendennis Club, Louisville, KY.
Source reference

Gary Regan, The Joy of Mixology. http://en.wikipedia.org/wiki/Old_fashioned_cocktail

Quickstart
Curator rating
Not yet rated
Average rating
4.5 stars
(60 ratings)
From other users
  • Too strong for my taste
  • I prefer a maraschino cherry, haven't noticed a difference between using a splash of club soda or regular water — ★★★★★
  • Rittenhouse 100 Rye BIB Also, suggest a barspoon of Luxardo Maraschino liqueur on occasion.
  • I prefer it lighter with 2oz. bourbon or rye
  • 2oz. Whiskey (Bourbon or Rye), 0.25 oz. Simple, a few dashes of Angostura, Orange Twist for garnish (Lemon if using Rye). Also good with Licor 43 in place of simple. Try other sweeteners.
  • Rye 3 Angestora 2 Peyschauds 2 Orange bitters
  • 2 oz, 1/4 oz, 2 dashes
  • Wide Orange peel garnish for this one.
  • Wouldn't a bourbon-based Old Fashioned get orange zest and a rya-based Old Fashioned get lemon zest?
  • Along the Bourbon Trail Garnish with slice of orange and a cherry -OR- with a twist of orange peel and a cherry.
Similar cocktails

It's that time again - we now have 36 variations of the Old Fashioned, and I'm going to thin them out (by hiding them) based on how many people have the drink in their cocktail book - I feel it's better than either deleting them or merging them into this drink and making a note. Just as a heads up, I'm also going to do this to the Negroni and the Martini - any new variations of these three drinks will need to come from a great bar or be so compelling it deserves to be seen by everyone.  Thanks, Zachary


J.S-g. commented on 2/18/2017:

Made an altered version using 2 oz rye and a 1/2 oz of orange oleo saccharum and two dashes of Angostura. Made me think of the orange-forward on-tap Old Fashioned at the Union Kitchen (Copenhagen) I had a few years ago. Really nice and simple. 



Aviation Cocktail

2 oz Gin (London Dry)
Instructions

Shake. strain, up.

Notes

Ensslin's recipe is 2 parts London Dry gin, 1 part lemon juice, 2 dashes each Maraschino and Creme de Violette, with no garnish. Ted Haigh, in Vintage Spirits and Forgotten Cocktails has this as 2 1/2 oz gin, 3/4 oz lemon juice, and 2 or 3 dashes of Maraschino - it omits the creme de violette, which is a transcription error from Ensslin to the Savoy Cocktail Book. This can be made more floral with more violette and sweeter by reducing the lemon juice.

Aviation Cocktail
Wikipedia public domain
YieldsDrink
Year
1916
Authenticity
Authentic recipe
Creator
Hugo Ensslin, Hotel Wallick, New York, NY
Source reference

Recipes for Mixed Drinks, Hugo Ensslin, pg. 7

Quickstart
Curator rating
4 stars
Average rating
4 stars
(104 ratings)
From other users
  • I preferred this as 1.5-2 oz gin, 0.5 oz everything else
  • I prefer the D & C version of this. Their specs are 2 oz gin, 3/4 oz lemon juice, 1/2 oz Maraschino, 1/2 tsp crème de Violette, 1/4 simple syrup. I prefer to up the Violette to a full 1/4 oz.
  • Needs more violet. — ★★★
  • My preferences mirror one other person's: 2 gin, 3/4 lemon, 1/2 maraschino, 1/4 violette. Cherry garnish
  • Use 2 oz gin, 3/4 lemon, 1/2 maraschino, 1/2 violette
  • 2 oz Gin (Sapphire); 0.5 lemon juice, 0.25 each Maraschino and Violette from https://www.thespruceeats.com/aviation-cocktail-recipe-760055 — ★★★★★
  • 2oz Aria gin, 3/4 oz lemon, 1/2 oz Luxardo, 1/3 is Elderflower (didn't have CdV), barspoon Toschi juice + cherry, finish w 2 dashes Peychauds & 1 dash orange flower water — ★★★★
  • This is good, I prefer the Death & Company ratios: 2 oz Plymouth Gin 1/2 oz Luxardo 1/2 teaspoon creme de violette (they use yvette) 3/4 oz lemon juice 1/4 oz simple
  • The version I make is: 2 oz Bombay Sapphire gin 1/2 oz lemon juice 1/2 oz Maraschino liqueur 1/4 oz Creme de Violette Shake ingredients with ice. Strain into a chilled cocktail glass. Garnish with a brandied cherry.
  • My ratios: 2oz gin, .75oz lemon, .5oz violette, .5oz maraschino
Similar cocktails
famico commented on 11/02/2012:

Gary Regan's Joy of Mixology book does a simpler, less lemon, more cherry, no violette, version: 2oz gin, 1/2oz maraschino, 1/2 lemon. If I like Regan's version, I'll get Creme de Violette later.


Dan commented on 11/02/2012:

I suspect that Gary, like Ted Haigh, omits the Violette or Yvette because at the time of the writing, it wasn't available. I think it's pretty clear that the original had either Yvette or possibly Violette in order to give it the characteristic light blue color. Today, Cooper's Yvette isn't blue, so I think most people are using Violette. That said, the Violette is very strong, so I personally recommend starting with only 1/2 tsp and increasing if you like that perfume-like floral flavor. I do think that the cocktail is much more interesting with Violette. The funkiness of the Maraschino somehow offsets the yuckiness of grandma's Violette -- in a counter-intuitive sort of synergy. I hate to say it, but since Violette is artificially colored, you could add a drop of diluted blue food coloring to achieve the color if you don't have (or don't want) Violette.


I'm going to clean up this cocktail and its five variations tonight. If you think one of them is worth saving - other than the Aviation Cocktail #1, which I think we should rename Aviation (Jacques Straub), please let me know.

Thanks,

Zachary


DPlum commented on 3/21/2013:

I've tried to like this cocktail with similar proportions, but the lemon needs far more sweetener to make a comfortable balance on my tongue. I do find that the Creme de Violette does a wonderful job of toning down the harsher edge of the Maraschino and I really like the pairing in equal proportions. My current favorite proportions are 1.5 oz Gin, and .5 oz across the board for the Creme de Violette, Maraschino and Lemon Juice. The drink loses the famous sky-blue color, but still is quite a beauty with a cherry resting at the base.


I tried this cocktail last night for the first time using the proportions listed in the Haus Alpenz recipe which differs slightly from your recipe. Both, if I'm not mistaken, differ from Hugo Ensslin's recipe which I liked the best. I've started on a classic cocktail kick and didn't realize what I was missing.


jaba commented on 1/26/2014:

Are you sure it's only 2 dashes of Violette? I used the Rothman and Winter CdV for this recipe and I tasted no creme de violette and it wasn't at all blue.


Jaba,

I'm sure it's 2 dashes. You could try setting a "part" at 3/4 oz (which will make a small drink), or increasing the Violette until you like it.

Thanks,

Zachary


Dan commented on 1/26/2014:

I use 1/4 tsp per dash, so about 1/2 tsp for this, which I find gives a nice background floral aspect and a slight greyish color. There is always uncertainty in what a dash is, especially for an ingredient that doesn't come in a dasher bottle.

Some use up to a 1/2 oz of Violette. There's no reason you shouldn't adjust this to your taste. You may have to adjust the lemon too.


jaba commented on 5/27/2014:

Liked:
2 oz gin
1 oz lemon
1/2 oz maraschino
1 tsp CdV


Jmmrad commented on 5/29/2016:

It's hard to measure dash of CdV and Maraschino liqueur. I prefer the 1/4 oz CdV, 1/3-1/2 oz Maraschino along w 1/2-3/4 oz lemon juice and 2 oz gin. 


Corpse Reviver #2

3⁄4 oz Gin
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
1 rinse Absinthe
Instructions

Shake, strain, straight up, cocktail glass rinsed with absinthe

Notes

Jim Meehan, PDT recommends Plymouth gin and Pontarlier absinthe. Originally, this calls for 1/4 wineglasses (=1/2 oz) of each.

History

The Savoy calls for a dash of absinthe, rather than the more modern rinse.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Harry Craddock, The Savoy Cocktail
Source reference

Savoy Cocktail Book, pg. 52

Quickstart
Curator rating
5 stars
Average rating
4.5 stars
(110 ratings)
From other users
  • Tangy, light and refreshing. Lots going on. Top drink. With Cocchi and Plymouth.
  • could do with tsp of simple syrup but not necessary. — ★★★★
  • Some of these classics don't meet modern tastes but this one is top notch! Used Herbsaint which I imagine gave it more licorice but still a 5 star. I can tell that absinthe would push it even higher.
  • Sub the Lillet Blanc for Cocchi Americano; sub .25oz of the lemon for Plymouth sloe gin
  • Have used Cocchi Americano & Manuel Atxa; great w/both but Atxa adds bitter interest. Also like Bittermen's Orange Cream. Generally add less Cointreau (1oz gin / 1oz lemon / 0.75 Cointreau / 0 75-1 Vermouth), two sprays absinthe from atomizer. — ★★★★★
  • Made with Botanist gin and & PF Dry Curaçao. Heather liked it but thought it was a bit too tart
  • I will use Cocchi Americano
  • Prefer Cochin Americano
  • Delicious. A good alt version of this from Alicia Perry of San Diego’s Polite Provisions is 1oz Plymouth Gin, and .75oz each of Lillet, Cointreau and lemon juice, .25oz simple syrup. Worth a try. — ★★★★★
  • -it's too sweet right now, try 1/2 oz lemon juice or dash more gin -variation: try subbing Creole Shrubb + Bonal Gentiane Quina
Similar cocktails

Must use Cocchi Americano, not Lillet Blanc.



Kina L'avion D'or works as well instead of lillet blanc.


bza commented on 11/25/2014:

This is my in-laws' favorite cocktail. I made it for them once and they loved it so much that they bought all the ingredients and my father-in-law now has a card with the recipe printed on it so he can get it made at any bar they go to.

Lesson: make this for people who don't drink a lot of cocktails.


I enjoy this cocktail quite a bit. My version is an oz of each element and the dash. I will have to try it with the rinse. This is particularly great after a day working in the yard, because that is when this corpse needs reviving.


Old raj gin , Kina avion d'or, Pierre Ferrand Curaçao