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RECENT COCKTAILS: MARCH 12, 2013
Jamaican rum, Puerto Rican Rum, Demerara Rum, Falernum, Herbal liqueur, Bitters, Ice, Lime juice, Grapefruit juice, Cinnamon syrup
Light rum, Dry vermouth, Crème de Menthe, Maraschino Liqueur, Pineapple juice
Reposado Tequila, Mezcal, Ginger-Honey Syrup, Lime juice
Rye, Aromatized wine, Walnut Liqueur, Bitters, Hazelnut orgeat
MARCH 11, 2013
Añejo rum, Allspice Dram, Bitters, Coconut milk, Sweetened condensed milk, Coconut Water, Salt, Cayenne pepper, Nutmeg
MARCH 9, 2013
Sweet sherry, Apple brandy, Scotch, Allspice Dram, Bitters, Grade B maple syrup, Whole egg
MARCH 8, 2013
Bourbon, Campari, Jamaican rum, Grapefruit peel
Rye, Peychaud's Bitters, Sweet vermouth, Maraschino Liqueur, Orange peel
MARCH 7, 2013
Armagnac blanche, Floc de Gascogne, Suze, Absinthe, Lemon peel
Gin, Peychaud's Bitters, Tonic water, Lime juice, Coconut Water, Ginger syrup, Thai Basil, Mint

A Spontaneous Libation for your Consideration

Cambridge Tea

Posted by noksagt. Created by Paul Manzelli, Bergamot, Boston, MA.
1 1⁄2 oz Bénédictine
3 oz Tea (English Breakfast, hot)
4 1⁄2 oz Milk (Steamed)
Instructions

Build in heat-resistant highball.

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Average rating
4.5 stars
(6 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

Recent Additions

  • Pirueta — Blanco tequila, Sotol, Celery bitters, Ancho Reyes Verde chile liqueur, Grenadine, Cocktail onion
  • King Louie — Bonal Gentiane Quina, Rye, Cognac, Crème de Banane, Bitters, Lemon peel
  • Big Spender — Cognac, Pineapple rum, Drambuie, Fernet Branca, Orange peel
  • Autumn in the Poconos — Applejack, Pear liqueur, Allspice Dram, Bitters, Apple Shrub
  • PhysTherapy — Pisco, Amarula Cream, Crème de Violette, Herbal liqueur, Ginger syrup

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