A Modified Manhattan

I read about this one in Esquire. Since the selection of vermouth is one of the more bitter variations, half of the vermouth is replaced with Benedictine, which adds sweetness and complexity from a variety of herbs.

– 2 oz Rye
– 1/2 oz Carpano Antica Vermouth
– 1/2 oz Benedictine
– 2-3 dashes Angostura Bitters

Stir ingredients with ice and strain into a chilled cocktail glass. Garnish with a cherry.

Drink Up! Doctor’s Orders.
-The Drink Doctor

1 Comment

Filed under Cocktails for the Beginner Mixologist

White Old-fashioned

Another top drink from Ludivine, here. I’m not sure what white whiskey they used for the base, but I tried a few of my own and actually liked the cheapest option, Jacob’s Ghost. (Imagine that!)

– 2 1/4 oz White Whiskey, Rye or Bourbon
– 1/4 oz Simple Syrup
– 2-3 Dashes Decanter Bitters
– Twist of Lemon
– Twist of Orange

Stir whiskey, syrup, and bitters. Strain into a chilled rocks glass with a large ice cube. Garnish with lemon and orange peel.

Drink Up! Doctor’s Orders
-The Drink Doctor


Filed under Cocktails for the Beginner Mixologist

The Zombie

I made my own Falernum, and then I made this drink. The recipe I referenced a year ago seems to have disappeared, but I was able to find an excellent one by Kaiser Penguin. The best commercial Falernum out there is John D. Taylor’s Velvet Falernum, but it can be pretty tough to find, so it might be easier to make your own. It only took 24 hours to infuse, and the hardest part was zesting all of the limes. (8 of them!) The other flavors in there are really great. You’ve got ginger, almond, and toasted whole Caribbean spices like nutmeg, cloves, and allspice.


Without further ado, the recipe for this classic tropical drink:

– 1 1/2 oz amber rum
– 1/2 oz dark rum
– 1/2 oz Lemon Hart overproof Demarara rum
– 3/4 oz pineapple juice
– 3/4 oz lime juice
– 1/2 oz Falernum
– 1/2 ounce Demarara simple syrup (Demarara sugar dissolved in equal part simmering water and cooled)
– Cherry for garnish


Build this drink in a highball glass and give a light stir. Careful: it’s sweet, but very strong!

Drink Up! Doctor’s orders.
-The Drink Doctor


Filed under Adventurous Cocktails, Ingredients, Uncategorized

Smoking Jacket

I tried this one at my favorite cocktail joint in OKC, Ludivine. I’m not 100% sure about the ratios here, but I think I got it pretty close to the way they make it there.

-2 oz Rye
-1/2 oz Dubonnet Rouge
-1/2 oz Amaro Nonino
-2-3 dashes Angostura Bitters
-2-3 dashes Tobacco Tincture

Stir ingredients with ice. Using a dropper, run a little more of the tincture around the inside of a chilled cocktail glass for extra tobacco aroma. Strain the drink into the glass w/ a large ball of ice (optional) and garnish with a twist of orange peel.

To make the tobacco tincture, fill a small jar with pipe tobacco and top with grain alcohol. Steep for 4 or more weeks and strain into a small dropper bottle for ease of use.

Drink Up! Doctor’s Orders.
-The Drink Doctor


Filed under Adventurous Cocktails, Uncategorized



I gave this a try last night. It was good. I may try it again and sub more banana liqueur for simple syrup and throw a couple more dashes of absinthe into the drink. Bananas and absinthe: Tasty and very interesting combination!

Originally posted on swizzzlestick:

When I read about the Banarac on Liquor.com I knew I would try this drink. My sweetheart Eva gave me as an Easter present high quality ice ball moulds, so I can make now wonderful large ice balls which are ideal for such old-fashioned style drinks. And here is my slightly modified version of the Bananarac.


Absinthe, 1oz. Rye Whiskey, 1 oz. Cognac, 0.5 oz. Banana Liqueur, 0.5 oz. Simple Syrup, 2 dashes The Bitter Truth Aromatic Bitters, garnish: Lemon Peel


Swirl absinthe in a chilled rocks glass to coat the inside. Stir the remaining ingredients in a mixing glass filled with ice and strain into the rocks glass filled with a large ice ball. Twist a lemon peel over the drink and add to the glass.


View original

1 Comment

Filed under Uncategorized

Vieux Carre

This is a great New Orleans drink I found in an old book called “Famous New Orleans Drinks, and How to Mix ’em”. It’s named after the French Quarter, actually. This is a good drink for those who like strong, whiskey-based drinks like Manhattans, Old-fashioned’s, and Sazeracs.

– 1 oz Cognac
– 1 oz Rye
– 1 oz Italian Vermouth
– 1 barspoon Benedictine
– 2 dashes Angostura Bitters
– 2 dashes Peychaud’s Bitters

Stir with ice and strain into a chilled rocks glass. Garnish with a twist of lemon peel.

Drink Up! Doctor’s orders.
-The Drink Doctor


Filed under Cocktails for the Beginner Mixologist

Fig Manhattan

I decided to change the format a little bit so I could get the drinks out faster, so here goes:

– 2 oz Rye Whiskey
– 1 oz Punt e Mes
– 1 bar spoon Fig Syrup
– 3 dashes Chocolate Bitters
– Bourbon Fig (garnish)

Stir rye, Punt e Mes, syrup, and bitters with ice. Strain into a chilled cocktail glass. Garnish with 1 or 3 figs, depending on your preference.

Fill a jar with dried figs. Add bourbon to fill in between, leaving a little room at the top. Pour in 1/2 cup of turbinado sugar. Cover the jar and allow it to sit in the fridge for 1 week, shaking at least once each day. At the end, you should have a nice, boozy fig syrup and some boozy fig garnishes. These are great in the winter when fresh cherries are out of season.

Drink up! Doctor’s orders.
-The Drink Doctor



Filed under Intermediate Cocktails