Frederic (frederic) wrote,

Cocktail Recipes, pt. XL

Davis Cocktail
• 1 1/2 oz Jamaican Rum (or other medium-bodied rum)
• 3/4 oz Lime Juice
• 3/4 oz Dry Vermouth
• 1/2 oz Raspberry Syrup or Grenadine
Shake with ice and strain into a cocktail glass. I found this recipe on and my notes read that we used homemade grenadine (since we do not have raspberry syrup at home since Andrea does not like it); I left off the notes on the rum but I am guessing that we used Ron Zacapa 15 Year. The drink was a tad too sweet for my tastes but otherwise well balanced.

La Bicyclette
• 1 1/2 oz Plymouth Gin
• 3/4 oz Sweet Vermouth
• 1/4 oz St. Germain
• 2 dash Peach Bitters
Stir with ice and strain into a cocktail glass with a lemon wedge garnish. Rick Stutz of Kaiser Penguin created this drink with a name that focuses on the St. Germain lore. He presented it at this year's Tales of the Cocktail. I rather enjoyed the use of St. Germain as an accent instead of a major component of cocktails (I have had drinks where a third of the pre-melt beverage is St. Germain which ends up rather sweet). The peach bitters (Fee's) complements the sharper notes of the St. Germain liqueur.

Peach Martinez
• 1 oz Genever Gin
• 1 oz Sweet Vermouth
• 1 oz RinQuinQuin
• 2 dash Whiskey Barrel Aged Bitters
• 1 tsp Maraschino Liqueur
Stir with ice and strain into a cocktail glass. Twist a lemon peel over the top. I found this recipe at BunnyHugs blog while looking for recipes that use RinQuinQuin, a peach-flavored quinine-containing apertif wine (think a fruity quinine-centric vermouth) that Andrea found at Marty's in Newtonville. We used Boomsma Oude Genever gin for this version of the Martini-precursor. The original Martinez recipe would have used 2 oz of sweet vermouth whereas this one uses 1 oz of vermouth and 1 oz of Rinquinquin.

Submarine Cocktail
• 1 1/2 oz Gin
• 1/2 oz Red Dubonnet
• 1/2 oz Dry Vermouth
• 1 dash Boker's Bitters
Stir with ice and strain in a cocktail glass. I found this recipe on in looking for a drink to make with the Boker's Bitters that I made and wrote about on CocktailVirgin. Otherwise, the drink would do just fine with an aromatic bitters like Angostura or Peychauds (since Boker's is no longer commercially made).

(Improved) Holland Gin Cocktail
• 2 oz Oude Genever Gin
• 1 tsp Maraschino Liqueur or Grand Marnier
• 1 tsp Simple Syrup
• 2 dash Angostura or Peychaud's Bitters
Serve on ice or strain and serve up. Garnish with a lemon peel. My notes say that I found this on Chuck Taggart's Gumbo Pages but perhaps only the idea for it since the recipe seem to be from Wondrich's Imbibe!. I used Boomsma Oude Genever, Maraschino, gomme syrup, and Peychaud's to make this gin Sazerac-like drink lacking the Herbsaint (or perhaps a Martinez-like minus the vermouth).
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