This is just a list of cocktail recipes I’ve made, tried, and liked enough that I’d like to make them again.

It has got rather long, so I’ve had to move the Tiki drinks to a separate post.

For reasons that obviously have nothing to do with whiskey.
2 measures Old Tom gin
3/4 measure lime juice
1/2 measure Cointreau
1/2 measure creme de violette
1/4 measure Luxardo maraschino

Shake over ice. It’s sweet in a restrained way. It doesn’t have the painstaking balance of opposed titanic forces that the 90s (straw yellow) aviation has, but it’s nice late in the evening.

The old fashioned Martini
2 measures Hayman’s Old Tom gin
1/2 measure Dolin dry vermouth
1 (and only 1) dash of angostura bitters. Yes, I know orange bitters are all the rage among retro mixologists these days. I don’t care, it was great.
Shake. You’ll know if you’ve got the bitters right by the colour of the drink, which should be somewhere between peachpuff and sandy brown, and definitely nowhere near salmon or coral.

Grey Moon
2 measures Martin Miller gin
1/2 measure creme de violette
1 measure red grapefruit juice
splash Luxardo maraschino
twist of lime and splash of lime juice.

(created by Phil Ward, Death & Co. and snagged from eGullet)
1 ounce El Tosoro Reposado tequila
1/2 ounce Batavia Arrack
1/2 ounce Los Amantes Joven Mezcal
3/4 ounce Carpano Antica sweet vermouth
1/4 ounce St. Elizabeth Allspice Dram
1/4 ounce Benedictine
1-2 dashes Bittermens Xocolatl Mole bitters
Stir well with cracked ice and strain into chilled cocktail glass. Garnish with a lit cherry bomb.

I believe one prepares a cherry bomb by soaking a stemmed cherry in Laphroaig cask strength, then lighting the stem. No kidding.

2 oz. genever
¼ oz. maraschino liqueur
½ oz. orgeat
1 oz. fresh lemon juice
2 dashes orange bitters
shake, strain, up.
Its original late-1800s version combines spirits (often “Holland gin,” or genever) with gum syrup, orange cordial and citrus, while the “modern” variation from the 1910s includes grenadine and a splash of soda.
optimally I’d reduce the maraschino even further.

Daisy by Whitechapel owner Martin Cate

1¾ oz. genever
¼ oz. maraschino liqueur
½ oz. orgeat
¾ oz. fresh lemon juice
Tools: shaker, strainer
Glass: coupe

Shake all ingredients with ice, then strain into a chilled glass.

2 dry gin
1 sake
1/4 Maurin Quina
shake strain up. Optional garnish: cucumber slice or radish sliver.

Imperial V
2 Uncle Val’s gin
1 lemon
1 aperol
dash of maraschino

Cone of Obliscence

1/4 oz absinthe (St. George)
1/4 oz Becherovka ( I may increase this)
1/2 Aperol
1/2 LS Polynesian Rum
1 Rittenhouse Rye.

Peggy’s parrot
1 Lost Spirits Polynesian rum
1 pearl diver mix
1 blood orange juice
1 lime juice
1/2 Aperol
2 dashes angostura bitters
3 dashes orinoco bitters
wash with absinthe

shake, don’t strain, brandied cherry
in a big-ass stemless wine glass

Quizzical glance
Perhaps it’s possible to make a Last Word I’ll enjoy using the canonical ratios. Meantime here’s a variant I do like:
2 gin (brokers)
1/2 lime juice
1/2 guyana rum (el dorado 12)
3/4 green chartreuse
dash of absinthe
stir, up.

Dalmatian Tiki:
1.5 lime juice
1.5 slivovitz
0.5 strega
1 grenadine
3 dashes orange bitters
3 dashes clove bitters
8 drops absinthe
Shake. Rocks.

despised by Al
1 zucca
1 campari
1/2 LS Navy rum
1/3 strega
2 dashes orange bitters
2 dashes jerry thomas (clove) bitters
build in glass over rocks

Mic drop
1oz lime
1oz Benedictine
1oz Jamaican rum (Appleton VX)
1oz calvados
1 dash absinthe
1 dash maraschino
shake, up

Because I can’t leave the Sazerac alone…
wash with absinthe (St. George)
2 dashes Jerry Thomas (clove) bitters
1/4oz Strega
1/4oz Benedictine
2oz Calvados
orange twist

we used to call this an Aviation…
2 oz. Old Tom gin
¼ oz. maraschino liqueur
¼ oz. fresh lemon juice
2 dashes Regan’s orange bitters
Tools: barspoon
Glass: rocks
Garnish: brandied cherry and an orange twist

Significant Look
1.5 Broker’s Gin
0.5 green chartreuse
0.5 lime juice
0.25 Luxardo maraschino

…so this is a second try at the autonomically definitive Last Word. I like it a lot better, but I still don’t feel it’s the last word in Last Words.
When I get to that point it’ll be called Mic Drop.

Have you tried

1.25 gin
0.5 chartreuse
0.75 lime
0.25 maraschino ?
Richard G: +Adam Thornton I don’t think that’s going to get me to really like it – the basic character is the same, the discordant elements have just been toned down.
Maybe there’s a bitters that’ll pull it all together, but…. I’m thinking of removing or subbing the maraschino, at which point maybe the thing to do is equal parts gin, lime, benedictine?
Adam Thornton: Fine, motherf_cker.

Benedictine is for the weak.

Replace the maraschino with 1/2 ounce of Leatherbee’s Besk, or if you’re a real man, between a quarter and a half ounce of Jepsen’s Malort. You’re fucking welcome. Pantywaist.

Never trust a man in a blue trenchcoat
1.5 Slivovitz (plum rakiya, you could sub gin for a different, equally good drink)
3/4 lime
3/4 orange liqueur (clement creole shrub)
1/2 creme yvette
no cherries or ulterior motives

Seven Dials Shank

Wash with absinthe
1.5 Rittenhouse Rye
1/2 Zucca
1/2 Nardini Amaro
1/2 Campari
1/2 Strega
1 bar spoon Laphroaig
2 dashes orange bitters
2 dashes Jerry Thomas’ (clove) bitters
1 kumquat; halved, squeezed, skewered

Rocks or up. Either way, stir.

To Hell With Spain is:
1.5 glenmorangie
1/2 lost spirits navy rum
1/2 carpano red vermouth
1/4 laphroaig
1/4 maurin quina (or sure Cherry Heering I guess)
dash of orange bitters
absinthe wash (ahem +Jensen Toperzer)

Similar to but notably different from the earlier Five Points Shiv.

2 barrel-aged Broker’s gin
1/2 Strega
2 dashes orange bitters
2 dashes orinoco bitters
absinthe wash


Sazerac of the Long 19th Century
accidentally put orange and angostura bitters in my modern Sazerac, surprised by deliciousness.

2 rye
5 dashes Peychauds
1/2 tbsp simple syrup
1 dropper essence d’absente
2 dashes angostura
2 dashes orange bitters


2 rye
1 campari
1 Martini red vermouth
1 dropper xocolatl bitters
2 dashes orange bitters
2 dashes angostura bitters
orange twist.
I serve it in an old-fashioned glass on the rocks, like a Negroni.

Streamlining the Sazerac:
2 rye whiskey
1/2 Galliano
5 dashes Peychauds
1 dash Angostura
On the rocks.
+Doug Ford likes cognac in his Sazerac but I’ve come to love the spiciness of Rittenhouse Rye.

Alt Burnt Fuselage:
1 calvados
1 Amara
1/2 dry vermouth

Atlas refinement
2 Calvados (Boulard)
1 rum (Bacardi 8)
1 Amara orange liqueur
3 drops xocolatl bitters

5 Points Shiv:

2 Rittenhouse Rye
1 Italian Vermouth
1/2 Laphroaig
1/2 Campari
1 dash Chartreuse (most important!)
2 dashes Angostura bitters
1 dropper Xocolatl Mole bitters

abusing the formula:
2 rye
1/2 Zucca
1/2 Campari
2 dashes green Chartreuse
2 dashes Angostura
1 dropper xocolatl bitters
1 dropper st george absinthe
orange twist

Stir, rocks.

minor martini variant #22754: margina
2 aged gin
1/2tsp strega
stir, up, no garnish.

six inch gold blade, +Joseph D. Eater variant, bacardi 8 in place of sadly unavailable smith&cross.
Nose: tobacco and burned cordite
Taste: lapsang and smoked shoes

Jack Clement
approved by my wife who likes things a bit sweeter:
1/2oz lime juice
1/2oz grenadine
1/4oz Clement Creole Shrubb
2oz Lairds Applejack
Shake. Lime twist.

The Unholy Mountain
2 gin
1 campari
1 cynar
1/2 green chartreuse
4 dashes Peychaud’s Bitters
2 dashes orange bitters
stir, strain, drink.

Harpy’s Gallbladder
1 1/4 oz Lost Spirits Polynesian Rum
1 pineapple juice
3/4 Galliano

Marley’s Pallbearer
1 Slivovitz (plum eau-de-vie) (Maraska)
1 pineapple juice
1 pink grapefruit juice
1 Galliano
2 dashes Jerry Thomas (clove) bitters

Hardly Borduria
2 slivovitz
2 guanabana
1 galliano
1 becherovka

Harley Clawhammer
1 gin (Brokers)
1/4 Galliano
1/4 Green Chartreuse
1/4 Cointreau
1 shake orange bitters (or more if you find this too sweet)
Stir. Up. Orange twist.
I call this highly drinkable. Double recipe for a decent martini glass.

Garvey Sprawljammer
1 Jamaican rum (Appleton 12)
3/4 Galliano
1/2 Aperol
1/2 lemon juice
3 shakes orange bitters
Stir. Up. Orange twist.
Not at all sure about this one. Too many ingredients, leading to not enough distinctiveness. Needs refinement.

Experimental gomme sirop
8 oz piloncillo sugar, dissolved in 4 oz simmering water
2 oz gum arabic, dissolved in 2 oz simmering water
combine, simmer and stir for 3 minutes,
add 1 capful orange flower water.

Redrum Oni
1/2 Lost Spirits “Polynesian” Rum
1 Campari
2 dashes orange bitters
5 dashes Peychaud’s bitters
Ice, stir.
…the rum seems to largely cancel the bitterness of the Campari and allow the sweetness to shine through. Which is extremely weird.
Actually pretty nice, but still sweet. Curious what a sour rhubarb syrup might do here.

Should I be reading this or Kevin Liu’s Craft Cocktails

or Gary Regan’s Joy of Mixology?
Liquid Intelligence: The Art and Science of the Perfect Cocktail: Dave Arnold: 9780393089035: Books

Brendan S: Joy of Mixology is mostly taxonomy and recipes, with a few reminiscences thrown in. It is not a treatise. I haven’t read the others.

Dave Arnold’s website:
A playlist of his cocktails:

2 gin (boodles)
1 lemon juice
1 creme yvette
1 dimmi
Shake. No garnish.
…named after Milanese aviator Bartolomeo Cattaneo. Who wouldn’t love that face?

Wash glass with galliano.
mix with ice:
2 cognac
3/4 St. Germain
8 dashes peychaud’s bitters
strain, garnish with large orange twist.
…’s kind of fruity and delicious. And nuclear orange. And like nothing else I’ve ever made.
Maybe it needs something sour – juice of half a lemon and increase the St. Germain to 1?
Maybe even add a 1/4 of maraschino instead. I don’t know yet, my taste buds are still getting used to it.

2 gin (Botanist)
1 Carpano Italian Vermouth
1 Amaro Nonino
orange twist

1 Campari
1 Cynar
1 Green Chartreuse
2 shakes celery bitters
stir, strain. No garnish, although I’m tempted to add a sprig of dill.

1 rye whiskey
1 cynar
1 campari
Rub glass with kumquat or orange.
Stir with ice, serve up or on the rocks.
c/f Doug Ford’s masterly 1794 post for a bunch more variants and historical notes.

1.5 gin (Hendricks)
1 sake (Hastukura draft)
0.5 Maurin Quina
…shake over ice. No garnish unless you can scare up an umeboshi or something.

Dimmi Martini
2 Martin Miller gin
3/4 Dimmi
1/4 Lillet blanc
2 dashes orange bitters (most important)
lemon twist.

first Martinez I’ve actually enjoyed:
2 Boodles gin
3/4 Carpano
1/6 Luxardo maraschino
Yes, it’s sweet. The Carpano vermouth is indispensable.

Simpler than martinez
2 beefeater gin, 1/3 Picon citron.

Research Triangle is like a Vieux Carre minus the Saratoga
2 Gin
2/3 Benedictine
7 dashes Peychauds
1 dash orange bitters

That’s intriguingly sweet. For a bone dry version, swap Benedictine for Green Chartreuse. The result is pink, yet macho and martini-like. I actually like this one a lot.

C&B Old Fashioned
2  Plymouth Gin
1 Lillet Blanc
1 Campari
1/3 Bénédictine
1/3 Cointreau
Stir, Orange twist.

2 gin
1 lemon juice
1 aperol
orange twist

2 cognac
1 dubonnet

Drinks awaiting testing:

5 cognac
2 amer picon
1 fresh squeezed OJ

Candied Marmot
2 hendricks gin
1/2 carpano
1/2 amaro nonino
1/2 dry vermouth
1/2 fresh-squeezed orange juice
shake, strain, garnish with orange peel

Louisville Daiquiri
2 bourbon
2/3 st. germain
juice of 1/2 lemon
1/2 angostura bitters

Don’s Special Daiquiri
1/2 oz lime juice
1/2 oz honey syrup
1/2 oz passion fruit syrup
1/2 oz Jamaican rum
1 oz white Puerto Rican rum

C’est La Vie:
2 bombay east,
1/2 St-Germain,
1 grapefruit,
sprig of rosemary.

Old classics for reference…
•    1 teaspoon sugar
•    3 or 4 dashes Peychaud’s Bitters
•    a few drops water
•    2 ounces rye whiskey (such as Sazerac Rye)
•    1 teaspoon Herbsaint, Pernod, pastis, or absinthe
•    lemon peel

Chill an Old Fashioned glass or small tumbler in your freezer.
In a mixing glass, combine sugar, Peychaud’s Bitters, and a few drops of water. Mix until sugar is dissolved, and add rye. Add plenty of ice, and stir for about 30 seconds.
Pour Herbsaint, pastis, or absinthe into your chilled glass, and rotate glass until the inside is well coated; discard the excess. Strain the liquid from your mixing glass into the serving glass. Twist a piece of lemon peel over the drink. Indulge.

Vieux Carre, old style
1 rye
1 cognac
1 carpano
6 dashes Peychaud’s bitters
1 bar spoon benedictine
Stir. Tumbler. Garnish with a cherry and/or orange twist.

Cocktail a la Louisiane
•    ¾ ounce rye
•    ¾ ounce sweet vermouth (Dolin rouge)
•    ¾ ounce Benedictine
•    3 dashes Peychaud’s bitters
•    wash of absinthe or Herbsaint

Mai Tai

  • 1 oz dark Jamaican rum (Appleton Estate 12)
  • 1 oz light rum (Clément VSOP)
  • ½ oz Grand Marnier or Clement Creole Shrubb
  • ¾ oz orgeat syrup
  • 1 oz fresh lime juice

Shake all ingredients with crushed or cracked ice and pour (including ice) into a tall glass. Top with additional crushed or cracked ice as needed. Garnish with a sprig of fresh mint. Some recipes also add a lime wedge, or add the lime shell into the drink.

when I get some Applejack brandy…

Marconi Wireless

  • 2 ounces applejack
  • 1 ounce sweet vermouth
  • 2 dashes orange bitters

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