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RECENT COCKTAILS: SEPTEMBER 23, 2012
Reposado Tequila, Fino sherry, Orange bitters, Lime juice, Agave syrup
SEPTEMBER 22, 2012
Blanco tequila, Herbal liqueur, Lime juice, Agave syrup
SEPTEMBER 21, 2012
Rum, Bitters, Passion fruit syrup, Lime juice
SEPTEMBER 18, 2012
Rye, Dry vermouth, Orange bitters, Ginger syrup
Gin, Elderflower liqueur, Orange bitters, Lime juice
SEPTEMBER 11, 2012
Bourbon, Ginger liqueur, Peychaud's Bitters, Orange bitters, Lemon juice
SEPTEMBER 8, 2012
Rye, Triple sec, Allspice Dram
AUGUST 17, 2012
Old Tom Gin, Fernet Branca, Sweet vermouth, Honey syrup, Lime juice
AUGUST 8, 2012
Gin, Sweet vermouth, Dry vermouth, Sanbitter, Lime juice
JULY 29, 2012
Añejo tequila, Cynar, Sweet vermouth, Orange bitters, Grapefruit bitters

A Spontaneous Libation for your Consideration

Scofflaw

Posted by Dan. Created by Jock, Harry's American Bar, Paris, France.
1 1⁄2 oz Rye
3⁄4 oz Lemon juice
3⁄4 oz Grenadine
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

Drink (Boston) uses 1-3/4 rye, 3/4 vermouth, 1/2 lemon, 3/8 grenadine, 1 dash Angostura Orange

Curator rating
4 stars
Average rating
4 stars
(48 ratings)

From the Knowledge Vault

Advanced Craft Cocktail Theory: Steal this Cocktail

Perhaps one of the most difficult skills an aspiring cocktail maker can grasp is inspiration. Inspiration is the culmination of knowledge, skill and passion, and it only comes about through an understanding of ingredients, technique, and cocktail theory. There’s nothing more exciting and terrifying than standing in front of a bar with an empty glass and combining ingredients in a new and innovative way to make a satisfying cocktail. Therefore, you should be encouraged to steal from those that came before. Please note I’m not referring to outright theft of drinks, but using what is available to create new, interesting cocktails.

The difficulty lies in that innovation is the synthesis of knowledge. Knowledge and the ability to understand its component parts must be the basis of innovation, which means that a well stocked bar comes first. Obviously, if ingredients aren’t available, you’re not going to be able to make a cocktail with them. In addition to a well stocked bar, familiarity with each bottle is immensely helpful. Knowing that Calvados tastes like apples, spirit and woody notes and a hidden dimension of ‘apple tree’ or that Cynar is made from artichokes and yet tastes like honey and tobacco and a slight sulfury bitterness makes pairing ingredients that might have disparate primary flavors but complimentary secondary flavors easy. The understanding that Campari plus lemon equals pink grapefruit drives the Jasmine. This is not easily formalized. Writing tasting notes on cocktail ingredients can be useful at first, but at some point they become a crutch and inhibit beauty and the sudden strike of inspiration.

Recent Additions

  • Macy's Parade — Apple brandy, Rye, Cynar, Bitters, Cranberry syrup, Cherry
  • Puritan's Vice — Gin, Becherovka, Soda water, Lemon juice, Cranberry syrup, Simple syrup, Orange peel
  • Fist Bump — Aquavit, Cappelletti Aperitivo, Crème de Banane, Lemon juice, Cinnamon syrup, Lemon peel
  • Chatham Cocktail — Champagne, Aromatized wine, Fino sherry, Orange liqueur, Lemon juice, Simple syrup, Salt, Grapefruit peel
  • Mai T-Day — Rum, Curaçao, Allspice Dram, Lemon juice, Simple syrup, Star anise

Recent Discussion

  • Re A Forest, 5 days 20 hours ago noksagt commented:

    "Yes" for OC; author uses same handle elsewhere & has the same photo on Twitter.

  • Re Peeping Clive, 6 days 3 hours ago zebraqw commented:

    Used old tom gin and reduced the Bénédictine 1⁄2 oz

  • Re A Forest, 5 days 15 hours ago Craig E commented:

    [deleted by poster]

  • Re A Forest, 6 days 15 hours ago noksagt commented:

    A drink made with Hamilton pimento dram might look like that. Agreed that the CdV is a surprise, though.

  • Re Hurricane Franklin, 1 week ago Kulge01 commented:

    "I said GodDAMN! Goddamn..." -Mia Wallace
    This is a real gem. Lacking a T&T rum in my quiver, I used Hamilton 86 Demerara, and oh man. This'll be the one to take the "edge off" after a long day of selling dinettes and bar stools. No matter your toil, I highly recommend suppressing your woes with this brilliant cocktail. Sláinte!