Sort by:
Display:
★’s or more

A Spontaneous Libation for your Consideration

Agnostic Monk

1 1⁄2 oz Rye (jefferson 10 yr)
3⁄4 oz Bénédictine
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Islay Scotch, Laphroaig 10 (or less)
2 ds Lactart
Instructions

Stir on good ice and strain, serve neat like you would any mans drink.
at the oakland we leave out the scotch and flame it o'er the top with an atomizer. a very long and hot flame it is indeed. it gives a guest the interesting sensory experience of a cold drink and hot glass on the first sip. we like it.

Notes

Feel free to taste before the addition of the acid... The sweet smokey flavors are quite muddled, but separate very nicely on the palate with the lactart. Thanks darcy

History

We ordered acid phosphate from the extinct chemical company and they sent us the lactart as a bonus, so i did what seemed natural. . . I incorporated it into a cocktail(...)

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)

From the Knowledge Vault

The Margarita, or An Earthy Mystery

Americans drink a lot of Margaritas. While the Margarita makes up eighteen percent of the mixed drinks ordered in the United States, tequila represents only six percent of the domestic spirits market. Unfortunately, we drink a lot of bad Margaritas too. Neon colored, super-sweet, artificially flavored, poorly made, cheap ingredient, frozen-slushy Margaritas surely account for most of those eighteen percent.

Perhaps one reason that Americans drink a lot of bad Margaritas is that we seem to have no idea of its origin. There are theories (among others) that Dallas socialites, Peggy Lee, Mexican (or Irish, or Texan) bartenders, German ambassador’s daughters or Ziegfeld Follies dancers all have a hand in the drink.

Recent Additions

  • Expedition II — Aromatized wine, Swedish Punsch, Light rum, Yuzu juice, Salt Solution
  • Devil's Own Mistress — Overproof rum, Sweet vermouth, Bénédictine, Fernet Branca, Crème de Banane, Absinthe
  • Cornucopia (Claphamcocktails) — Corn Whiskey, RinQuinQuin a la Peche, Bianco Vermouth, Cachaça, Bitters, Lemon
  • Over the next ridge — Gin, Bianco Vermouth, Breckenridge Bitter, Brucato Amaro Chaparral, Lemon
  • Pamplemousse au Poivre — Mezcal, Pamplemousse Rose, Pepper liqueur, Grapefruit bitters, Lemon juice

Recent Discussion

  • Re Oh, My Word, 10 hours 42 minutes ago Hubajube commented:

    Too sweet as is. I'll try again with less maraschino.

  • Re Thyme in a Bottle, 1 day ago Shawn C commented:

    Curated to Internet Archive link of the now defunct original link.

  • Re The Pale Rider, 1 day ago Shawn C commented:

    Curated to fix the now generic link to a 2012 archive link of the original. Also updated year from 2013 to 2012 as a result.

  • Re Margarita, 2 days ago Craig E commented:

    FWIW Christine Wiseman’s recipe unanimously won the Punch blind tasting this year:

    • 2 oz Cascahuín blanco 
    • 1 oz lime juice 
    • 1/2 oz Cointreau 

    • 1/2 oz 1:1 agave syrup

      Half salt rim and lime garnish. 

  • Re The Moops, 3 days ago bza commented:

    Glad you like the drink! The menu reference is for me to remember, it's my home menu not an actual bar menu.