914 found Showing cocktails with ingredient Bourbon

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A Spontaneous Libation for your Consideration

Trainspotter

Posted by Craig E. Created by Thomas Newcomb, The Continental Room, Fullerton, CA via Gaz Regan.
2 oz Rye, George Dickel
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Fernet Branca
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

The ingredient list would suggest flavors going in many different directions, but they hold together nicely. Well balanced.

History

Newcomb considers this a twist on a Brooklyn. He named it after the Trainspotting movie.

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

From the Knowledge Vault

Amari & bitter friends: an update

Prior to The Great Site Update of Christmas 2014, we published a list of amari hidden under a link on the recommended brands page. We have put some time and thought into our bitter friends, and have split the list into our top dozen or so recommendations, plus a list of other amari that are available.

Some amari are easy to find; others ... not so much. There are hundreds of amari that aren't even imported to the US. Look for amari at larger liquor stores, or specialty stores in the Italian section of your city.

Click »»» Amari & friends ««« to read more, also available under RESOURCES.

 

Recent Additions

  • Chilcano de Maracuyá — Pisco, Bitters, Ginger ale, Passion fruit puree, Lime juice, Mint
  • Ironbottom Sound — Rum, Bourbon, Junmai Sake, Orange liqueur, Grapefruit juice, Lime juice, Orgeat, Cinnamon syrup, Mint
  • Dauntless SBD (Sloe But Deadly) — Barbados Rum, Demerara Rum, Sloe gin, Falernum, Allspice Dram, Lime juice, Cinnamon syrup, Orange juice
  • Skagway — Old Tom Gin, Herbal liqueur, Maraschino Liqueur, Orange bitters, Lemon juice, Maraschino cherry
  • Aereo d'Oro — Rye, Galliano, Aperol, Lemon juice, Lemon peel

Recent Discussion

  • Re Chilcano de Pisco, 5 hours 22 minutes ago Shawn C commented:

    Curated: Dead reference link updated with archive link to the original. Corrected long standing error in bitters quantity vs. the reference, should be 3 drops, not 3 dashes. From what I can tell from making it, 3 dashes makes it too orange in color to match the hue of Chilcano de Pescado soup. Some recipes use no bitters, but most recipes call for 2 to 4 drops of bitters and I suspect some of the recipes calling for 2 dashes might have been influenced by the drop vs. dash error here. A Spanish language bartender video I watched from ~2010 states 3 dashes, but does three very small dashes--similar to what one might get from a Japanese dasher bottle. Interestingly, Simon Difford's 2019 recipe and a 2020 Forbes article listed 3 dashes of Amargo Chuncho bitters--which is the bitters I suggest for this, although not in such a large quantity.

  • Re Know Knots, 4 days 16 hours ago Kindred Cocktails commented:

    Curated for creator and garnish as per creator

  • Re Know Knots, 4 days 19 hours ago alansheels commented:

    This is my drink. I would garnish with a large swath of express orange peel and glass is optional. Not sure how it got on here.

  • Re Trinidad Especial, 6 days 1 hour ago Shawn C commented:

    Note: updated dead links with archive links.
    I have mostly stuck with Chilean pisco in cocktails (and sipping)...because that is what I started with and I liked it. I have some Peruvian pisco (Barsol) and it is good, but not as smooth. I did a quick comparison with Bolivian Singani 63. The latter has elements that are like a mild slivovitz, but with some floral, and slight butter (diacetyl) in the nose.

  • Re Trinidad Especial, 1 week ago yarm commented:

    I'll need to pay tribute to the O.G. award winner before it got pirated away to win a competition in the United States with rye, lemon, and a slight name change. TotalWine describes the Chilean Pisco (Peruvian ones are never aged) as ""The aroma of this pisco is an intriguing combination of grape spirit and American oak; there is a very distinct woody fragrance thanks to extended rest in new barrels. One could imagine mistaking it for a young cognac, but a better one..." It's been a long time since I've had a Chilean Pisco in house though, so I may have to split a Cognac and an unaged Pisco here.