We have shared what's on our top shelves, our major discoveries. In the interest of science and preventing unnecessary loss of brain cells here's what didn't make it. There are two categories: lower shelf and pour it down the sink. The drinks on the lower shelf were okay but lacked something. Maybe we'll try working on the recipe sometime. All of the recipes we tried are exactly as found in the book The New Cocktail Hour.
Boulevardier: (bourbon, Campari, sweet vermouth) A Manhattan with Campari added. A little sweet with a taste like cough medicine. It's okay, but I prefer a Manhattan.
Champs-Élysées: (brandy, green Chartreuse, lemon juice) Drinkable but the ingredients do not blend well.
Deshler: (whiskey, Dubonnet, orange curaçao) A Manhattan with Dubonnet. Not much of a distinctive taste. A Manhattan is better.
Hanky Panky: (gin, sweet vermouth, Fernet-Branca) Not unpleasant but medicinal from the Fernet Branca, a bitter liqueur.
Japanese Cocktail: (brandy, orgeat, lime juice) Too much orgeat, the Mai Tai is better.
Martinez: (Old Tom gin, sweet vermouth, maraschino liqueur) Descended from the Manhattan and possibly the origin of the Martini. A little sweet and not an improvement on the Manhattan.
Martini: (gin, dry vermouth) The King of Cocktails has no clothes. No matter how hard I try, it just tastes like a glass of cold gin. It reminds me of the Randy Newman song, "Maybe I'm Doing It Wrong."
Napoleon: (gin, Dubonnet, orange curaçao) Pleasant but not much there there.
Pegu Club: (gin, orange curaçao, lime juice) A little sweet, similar to a Mai Tai but not as good. It is strange that adding orange curaçao to a Daiquiri creates a Mai Tai, a great improvement. But adding it to a gin sour (a Bennett Cocktail) is disappointing.
Salome: (gin, Dubonnet, dry vermouth) Continuing our exploration of the uses of Dubonnet—we didn't find any.
Scorpion Bowl: Okay but too alcoholic with a fairly bland taste.
Vieux Carré: (rye, brandy, vermouth, Benedictine) Pleasant, not too sweet, but no particular taste came through—not an improvement on the Manhattan.
Down the Sink
Art of Choke: (rum, Cynar, green Chartreuse, lime juice) It got better as you drank it but it was hard to detect a taste.
Betsy Ross: (brandy, orange curaçao, ruby port) Medicinal, not worth trying again.
Brandy Crusta: (brandy, orange curaçao, maraschino liqueur, lemon juice) No one should do that to good brandy.
Colony Cocktail: (gin, maraschino liqueur, grapefruit juice) Far too sweet from the maraschino liqueur.
Dubonnet Cocktail: (gin, Dubonnet) While the Queen Mother may have been partial to this one we found it a little sweet with no particular flavor.
East India Cocktail: (brandy, orange curaçao, maraschino liqueur, pineapple juice) Swapping the lemon juice for pineapple juice in a Brandy Crusta does not improve it. The verdict stands: no one should do that to good brandy.
Jasmine: (gin, Campari, Cointreau, lemon juice) Slight medicinal flavor with a great color but not much flavor.
Jungle Bird: (black rum, Campari, pineapple juice, lime juice) Black rum with Campari should have been a give-away. It has a heavy taste of molasses—drinkable but not a pleasure.
Leap Year: (gin, sweet vermouth, Grand Marnier, lemon juice) Sweet vermouth and Grand Marnier just don't go together.
Martinez: (genever, sweet vermouth, maraschino liqueur) Made with genever this drink was truly awful. I really didn't like the malty taste of genever and Kathy wouldn't go near it.
Pendennis Club: (Old Tom gin, apricot brandy, lime juice) Drier than a Mai Tai—not convinced.
Sidecar: (brandy, Cointreau, lemon juice) No particular flavor. There are better ways to combine spirits with citrus juice.
Stork Club Cocktail: (Old Tom gin, Cointreau, orange juice, lime juice) Too alcoholic with a fairly bland taste.
Straits Sling: (gin, cherry brandy, Benedictine, lemon juice) Dominated by the lemon juice and not sweet enough. As a precursor to the Singapore Sling you can tell why they kept working on it.
Trinidad Sour: (whiskey, orgeat, bitters, lemon juice) Drinkable but not much alcohol, too much syrup, and the large quantity of bitters leave an unpleasant aftertaste.