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RECENT COCKTAILS: JUNE 6, 2010
Gin, Elderflower liqueur, Crème de Violette, Soda water
Gin, Elderflower liqueur, Lime juice, Egg white, Club soda, Fine sugar
Gin, Herbal liqueur, Pastis, Lemon juice, Sugar
Rye, Dry vermouth, Campari
Añejo rum, Sweet vermouth, Campari, Bitters
Blanco tequila, Aperol, Mezcal, Sweet vermouth, Maraschino Liqueur, Orange bitters, Herbal liqueur, Orange peel
Campari, Elderflower liqueur, Soda water
Bourbon, Amaro Nonino, Campari, Lemon juice
Gin, Triple sec, Campari, Bitters, Lime juice
Gin, Cynar, Triple sec, Peychaud's Bitters, Grapefruit juice

A Spontaneous Libation for your Consideration

Whiskey Sour

Posted by Dan. Created by Elliot Stubb, Peru, alleged..
2 oz Whiskey (Blended, Bourbon, or Rye)
1⁄2 oz Simple syrup
1 Egg white (optional)
1 Maraschino cherry (as garnish)
1 sli Orange (wheel, as garnish)
Instructions

Shake, strain, rock, low-ball. Garnish. If using the optional egg white, shake the ingredients first without ice, then shake again with ice.

Notes

An excellent drink for the drinker exploring the world beyond sweeter drinks.

Curator rating
4 stars
Average rating
4.5 stars
(32 ratings)

From the Knowledge Vault

On the ’Rack

The Curious History of an Early Spirit

It went like this, but wasn’t. Some four thousand years ago in Mespotamia, the perfumers at the court of King Zimrilim created a technique to separate the essential oils of precious woods and flowers from the woods and flowers themselves in order to embalm their dead. Originally, this probably involved soaking flower petals in warm water and capturing the fragrant oils that rose to the surface. What they called this method is lost, but other cultures refined their work into the art and science now known as distillation.

Many ancient scientists ran up against this phenomenon. In the fourth century BCE, Aristotle realized that seawater could be made drinkable by distillation, and that the process could be applied to wine and other liquids, though there is no record of his actually distilling wine. To the ancient Egyptians, Romans and Greeks, distillation must have seemed like magic, and their knowledge was guarded from unknowing eyes.

A major advancement in distilling came between the 3rd and 4th century CE with the invention of the alembic (from the Greek ambix – a cup, typically made of glass) by Zosimos of Panopolis, an Egyptian. Having two vessels, one with the liquid to be distilled and one to catch condensed vapors with a tube running between them gave much more control and finesse to this delicate process. With a few modifications, this device is now known as a pot still.

Recent Additions

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  • Golden Barnacle — Rhum Agricole, Jamaican rum, Allspice Dram, Don's Mix, Lime juice, Blood orange
  • Phantastic Voyage — Blanco tequila, Sotol, Herbal liqueur, Crème de Cacao, Orange bitters, Chocolate bitters, Star anise
  • Chorizzo Bandito — Blended Scotch, Almond liqueur, Amaro, Ancho Reyes chile liqueur, Lime juice
  • Sea Deck Landing -- Dark Night — Gin, Amaro, Fernet Branca, Dark Crème de Cacao, Bitters, Sea salt

Recent Discussion

  • Re Rest in Pieces of Eight, 5 hours ago dsimsion commented:

    Funky & flavorful

  • Re Ellen's Fancy, 3 days ago danoman89 commented:

    Turns out an amaro margarita works great

  • Re The Eyrie, 3 days ago Mixin In Ansley commented:

    Alpine lake.

  • Re The Raging Bull, 5 days ago pedlund commented:

    I took the Averna down to 3/4oz and bumped the aquavit to 1.5oz. Less sweet and a little more caraway forward.

  • Re Teatro, 6 days ago Craig E commented:

    Sother Teague’s cited book does indeed have this as equal parts (1 oz each), while the more recent Imbibe page citing him moves the balance away from Chartreuse which I agree does seem sensible. If I had to guess, perhaps early on he borrowed the ratio from the Bijou (which the book cites as inspiration), and more recently decided to adjust the spec. I’ve curated the recipe to conform to what appears to be the latest version.