The latest choice was bourbon based (because I felt like bourbon), and so flipping through the pages, I stopped at the page with the Derby cocktail (yes, named for the Kentucky Derby).  According to Dr. Cocktail, this version appeared in Trader Vic’s 1947 Bartender’s Guide.

This is a pretty tasty, not too complicated cocktail.  I used some of the fancier bourbon in the house for this — Booker’s, and some recently acquired Punt e Mes for the sweet vermouth.  The addition of lime helps keep it all in balance.

the Derby Cocktail (from Vintage Spirits and Forgotten Cocktails

• 1 oz. bourbon
• 1/2 oz. sweet vermouth
• 1/2 oz. orange curacao
• 3/4 oz. lime

Shake with ice, strain into a cocktail glass — garnish with a lime wedge and a mint leaf

Flipping through the pages, I was initially drawn to the Corpse Reviver #2 (feeling a little logey tonight and all!), but I figured I would rather try one of the cocktails I’ve never had before.

Side note here:  if you haven’t had a Corpse Reviver #2, go make one — now! They are very tasty!

Even though it was nice and bright and sunny, I was hankering after brown spirits, so I ended up settling on the Lion’s Tail.  This cocktail makes use of Pimento Dram (which I had recently made a batch of.  According to Ted Haigh, lore has it that this was first published in London in 1937, with the creator thought to be a cocktail refugee from the American prohibition.

This is a slightly sweeter cocktail, where the spiciness of the Pimento Dram complements the sweetness of the bourbon, (I used Knob Creek for this cocktail).  I also substituted Jerry Thomas Bitters for the Angostura, just because I thought they might go well.  Definitely tastes like another, and even Jeff (not a huge cocktail afficionado) gave it two thumbs up!

The Lion’s Tale (from Vintage Spirits and Forgotten Cocktails)

• 2 oz. bourbon
• 3/4 oz. Pimento dram
• 1/2 oz. lime juice
• 1/2 tablespoon simple syrup
• 2 dashes Angostura bitters

Shake with ice, strain into a chilled cocktail glass

I still have about 250 ml of homemade falernum to use up, and have been trying it in as many cocktails as possible.   This cocktail actually dates back to the Royal Bermuda Yacht Club (founded in 1844 and still in operation today!).

This is a simple, classic cocktail, but is Tiki in spirit — protoTiki if you will!  One of Trader Vic’s early creations, it uses Barbados Rum as a base, (even though its the Bermuda Yacht club :/ ), made a bit more complex with the spicy, ginger notes of falernum, and the sweetness cut with some lime.  A dash of Cointreau provides a final note of citrus.  This is not a sweet cocktail, but is quite drinkable, and I found it quite enjoyable to relax with after dinner while snuggling with the Shiba Inus!

Royal Bermuda Yacht Club Cocktail

• 2 oz. Barbados rum
• 3/4 oz. fresh lime juice
• 2 dashes Cointreau
• 2 teaspoons Falernum

Shake with ice, double strain into a cockail glass

So tonight’s Dr. Cocktail Bingo landed on The Blackthorn Cocktail!  This one is a gin-based cocktail of few ingredients.  Its on the dryer side, and because there are so few ingredients, the garnish of a lemon twist really does make a difference here, so make sure you do it right — taking the twist off the lemon overtop of the cocktail glass in order to catch all that lemon oil!

The Blackthorne Cocktail (from Ted Haigh’s Vintage Spirits and Forgotten Cocktails)

• 2 oz. gin (I used Plymouth)
• 3/4 oz. Dubonnet Rouge
• 3/4 oz. Kirschwasser

Stir with ice, strain into a cocktail glass, garnish with a cherry* and a lemon twist.

*I use dried cherries rehydrated with brandy and soaked in Maraschino liqueur

Ive been eyeing this one for a bit, thinking it would be a fun one to try, just for the historical kicks, if nothing else.  I can just imaging all the New York party set heading out on their private boats for a bit of imbibing just beyond the 12-mile limit (originally set at 3-miles out, but extended to 12 partway thru Prohibition).

This turned out to be pretty tasty, and fairly uncomplicated to assemble (of course, it would need to be for those evading the authorities on the high seas!)

The Twelve Mile Limit

• 1 oz. white rum
• 1/2 oz. rye whisky
• 1/2 oz. brandy
• 1/2 oz. grenadine (I used my homemade hibiscus grenadine)
• 1/2 oz. lemon juice

Shake with ice, strain into a chilled cocktail glass, garnish with a lemon twist.