There are many versions of the Creole Cocktail. My favorite looks a lot like a Sazerac: whiskey, curaçao, and bitters, with a fragrant nose of absinthe.
The Creole Cocktail Four Ways
What’s Wrong with the Blood and Sand Cocktail?
The Blood and Sand Cocktail isn't everyone's cup of whisky. Here are a couple variations that might broaden its appeal: one with port and a big, peaty Scotch, the other a mezcal version.
The Rise of Vermouth and the Pantomime Cocktail
Vermouth, orgeat, grenadine, and a luscious eggwhite foam, with just a dusting of nutmeg—Harry Craddock's Pantomime Cocktail.
The Red Snapper and the Bloody Mary
The Bloody Mary — salt, pepper, Tabasco, Worcestershire, lemon and, of course, tomato juice. Add vodka for the Bloody Mary, or gin for the Red Snapper.
Short and evil: the Devil’s Soul cocktail
The Devil's Soul cocktail: rye whiskey, smoky mezcal, two amaros, and a dollop of St. Germaine.
Stiff Steadier: the Burnt Fuselage Cocktail
The Burnt Fuselage Cocktail: Cognac, Grand Marnier and French vermouth.
The Bijou Cocktail
A jewel from the 1880s, the Bijou Cocktail: Plymouth gin, sweet vermouth, and Green Chartreuse.
A taste of the Gilded Age: the Stinger
The Stinger: a simple mix of brandy and creme de menthe. A fine end to the evening.
The Widow’s Kiss
The Widow's Kiss: apple brandy, Chartreuse, Benedictine, and bitters. A nineteenth century classic.
Apple whiskey and the Full House Cocktail
The Full House Cocktail: Chartreuse, Benedictine, Apple brandy, and bitters.
The Savoy Tango — sloe gin’s revenge
Rehabilitating sloe gin with the Savoy Tango — sloe gin and apple brandy.
Making Eggnog for New Year’s
Eggnog: eggs, bourbon, rum, cream, milk, sugar, spices — and time.
Is that your real name? The Diki-Diki Cocktail
The Diki-Diki Cocktail: Calvados, Swedish Punsch and grapefruit juice.
Punch and Rum — the Doctor Cocktail
The Doctor Cocktail: Swedish Punch and Jamaican rum, with lemon and orange juices. The Doctor is in.
The Satan’s Whiskers Cocktail
Satan's Whiskers: London Dry Gin, orange juice, Grand Marnier, sweet and dry vermouths, and bitters.
