Sample Collection
Download these recipes and try the app out!
Sample Collection
Download these recipes and try the app out!
by DrinkCipher8 recipesPublished 5/4/2026
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DrinkCipher
Hanky Panky
by Ada Coleman
Method: StirGlass: CoupeGarnish: Orange Twist
Ingredients
- Gin
- Sweet Vermouth
- Fernet Branca
- Orange peel
Notes
{"glass":"Coupe","method":"Stir","garnish":"Orange Twist","author":"Ada Coleman","notes":"The hanky panky is a cocktail made from gin, sweet vermouth, and Fernet-Branca. It is a variation on the sweet martini, or Martinez, made distinctive by the Fernet-Branca, a bitter Italian digestivo. It was created by Ada \"Coley\" Coleman, head bartender at the Savoy Hotel, London."}
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DrinkCipher
Last Word
by DrinkCipher
Method: Shake and strain.Glass: CoupeGarnish: None Or Maraschino Cherry
Ingredients
- Gin
- Maraschino
- Green Chartreuse
- Lime juice
Notes
{"glass":"Coupe","method":"Shake and strain.","garnish":"None Or Maraschino Cherry","author":"DrinkCipher","notes":"The Last Word is a Prohibition-era classic, sharp, herbal, and perfectly balanced thanks to its equal-parts build.\n\nProfile:\n* Bright, tart, herbal, slightly sweet, with a distinctive Chartreuse kick\n\nOrigin:\n* Detroit Athletic Club, around 1915–1920\n* Later revived in the early 2000s during the cocktail renaissance\n\nQuick note:\nIt’s one of the best examples of an equal-parts cocktail\n\nThe Last Word was revived by Murray Stenson in 2004.\n* Bartender at the Zig Zag Café in Seattle."}
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DrinkCipher
Bijou
by Harry Johnson
Method: Stir and strain.Glass: CoupeGarnish: Cherry Or Lemon zest
Ingredients
- Gin
- Martini Rosso
- Green Chartreuse
- Orange bitters
Notes
{"glass":"Coupe","method":"Stir and strain.","garnish":"Cherry Or Lemon zest","author":"Harry Johnson","notes":"The Bijou is a classic, spirit-forward cocktail, think of it as a herbal, richer cousin to the Martini/Negroni family.\n\nProfile:\n* Herbal, complex, slightly sweet, with a strong botanical punch\n\nOrigin:\n* Late 1800s (Harry Johnson)\n* “Bijou” = “jewel” in French: gin (diamond), vermouth (ruby), Chartreuse (emerald)\n\nThe original equal-parts version (30/30/30) is much heavier and more Chartreuse-forward."}
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DrinkCipher
Bood and Sand
by Harry Craddock
Method: Shake & StrainGlass: CoupeGarnish: Maraschino Cherry Or Orange peel
Ingredients
- Blended Scotch
- Cherry Heering
- Sweet Vermouth
- Orange juice 🍊
Notes
{"glass":"Coupe","method":"Shake & Strain","garnish":"Maraschino Cherry Or Orange peel","author":"Harry Craddock","notes":"The Blood and Sand is a Scotch-based classic—, one of the few whisky cocktails that leans fruity and approachable.\n\nProfile:\n* Fruity, lightly sweet, with a soft smoky backbone\n\nOrigin:\n\n* 1930s (Savoy Cocktail Book, Harry Craddock)\n* Named after the 1922 bullfighter film Blood and Sand\n\nQuick note:\nThis recipe reduces the OJ and Heering to keep it from getting too sweet or flat. The original recipe is 25ml for all ingredients."}
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DrinkCipher
Old Pal
by Harry MacElhone
Method: Stir and strain.Glass: CoupeGarnish: Lemon peel
Ingredients
- Bourbon Whiskey
- Campari
- Noilly Prat
Notes
{"glass":"Coupe","method":"Stir and strain.","garnish":"Lemon peel","author":"Harry MacElhone","notes":"The Old Pal is a dry, whiskey-based Negroni variation, leaner and more bitter than a Boulevardier.\n\nProfile:\n* Dry, bitter, spicy, with less sweetness than a Boulevardier\n\nOrigin:\n* 1920s\n* Attributed to Harry MacElhone (ABC of Mixing Cocktails, 1922)\n* Named after journalist William “Sparrow” Robinson\n\nQuick note:\nThink of it as a Boulevardier with dry vermouth instead of sweet, sharper and more aperitif-style."}
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DrinkCipher
Brandy Crusta
by Joseph Santini
Method: Shake & StrainGlass: CoupeGarnish: Sugar rim and lemon peel
Ingredients
- Brandy
- Lemon juice
- Maraschino
- Cointreau
Notes
{"glass":"Coupe","method":"Shake & Strain","garnish":"Sugar rim and lemon peel","author":"Joseph Santini","notes":"The Brandy Crusta is a pre-Daiquiri/Sour-era classic, citrusy, slightly sweet, and known for its sugared rim and lemon peel lining.\n\nOrigin:\n* 1850s, New Orleans (Joseph Santini). The original version didn’t have Maraschino.\n\nIt’s basically a fancy, dressed-up brandy sour. The sugared rim and peel are what make it stand out."}
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DrinkCipher
Old Cuban
by Audrey Saunders
Method: Shake & Strain + Top upGlass: CoupeGarnish: Mint leaf
Ingredients
- Bacardi Ocho
- Lime juice
- Simple syrup
- Mint leaves
- Angostura
- Champagne
Notes
{"glass":"Coupe","method":"Shake & Strain + Top up","garnish":"Mint leaf","author":"Audrey Saunders","notes":"The Old Cuban is a modern classic, basically a sparkling Mojito/Daiquiri hybrid with a touch of bitters.\n\nMethod:\nHand clap mint → shake with rum, lime, syrup, and bitters → double strain into a coupe → top with Champagne.\n\nProfile:\n* Fresh, minty, citrusy, lightly spiced, with a dry sparkling finish\n\nOrigin:\n* Created by Audrey Saunders at Pegu Club, NYC (early 2000s)"}
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DrinkCipher
Corpse Reviver No. 2
by DrinkCipher
Method: Shake & Strain + RinseGlass: CoupeGarnish: Amarena cherry Or Lemon Twist Or None
Ingredients
- Gin
- Lemon juice
- Cointreau
- Lillet Blanc
- Absinthe rinse
Notes
{"glass":"Coupe","method":"Shake & Strain + Rinse","garnish":"Amarena cherry Or Lemon Twist Or None","author":"DrinkCipher","notes":"The Corpse Reviver No. 2 is a classic pre-Prohibition-style aperitif, light, sharp, and deceptively easy to drink.\n\nProfile:\n* Bright, citrusy, lightly sweet, with a subtle herbal/anise edge\n\nOrigin:\n* Popularised by Harry Craddock in the Savoy Cocktail Book (1930)\n\nQuick note:\nFamously noted: “Four of these taken in swift succession will unrevive the corpse again.”"}
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