Rummin' with the Devil

1 1⁄4 oz Spiced Rum (Blackpool)
3⁄4 oz Suze
3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Oloroso sherry, Lustau
1 twst Lemon peel
Instructions

Combine ingredients, stir over ice, strain into couple or Nick & Nora, garnish with a lemon twist

Notes

The rum and Suze are authentic to the recipe. But vermouth and sherry brands and quantities are my approximations based on re-creation attempts.

Joe said he was going for a rum variant of a negroni, but the sherry and spiced rum take it in a decidedly different, and delicious, direction.

YieldsDrink
Year
2021
Authenticity
Authentic recipe
Creator
Joe @ SOT KC in Kansas City, MO
Source reference

https://ron8431.wixsite.com/sotmenu

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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GP Clive

1 1⁄2 oz Cognac
1 oz Ancho Reyes chile liqueur
1⁄2 oz Crème de Cacao
1 oz Grapefruit juice (Texas Ruby Red)
2 ds Mint Bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

1. This weekend is the Long Beach (CA) Grand Prix.
2. In memory of a Naval Academy graduate, from whose home I would watch the Grand Prix.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Whispering SWOboy — Calvados, Pamplemousse Rose, Ancho Reyes chile liqueur, Dark Crème de Cacao, Peach bitters
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I thought this was so odd I had to try it. I was skeptical, but it was very interesting and surprisingly balanced and delicate - the mint bitters really helped. Maybe Ancho Reyes was a bit too much, but it kicked at the end which was fun.

Albiconi

1 1⁄2 oz Gin, Aviation
3⁄4 oz Cynar
3⁄4 oz Apricot liqueur, Rothman & Winter
1 twst Lemon peel
Instructions

Stir, strain, serve up. Express the lemon peel or omit it for a more "clean" mouthfeel at the cost of some dimensionality.

Notes

Great if you're looking for a bitter, herbal, Negroni-style cocktail, but without the cherry syrup notes. Would generally recommend using a less juniper-forward gin; the Cynar is the star of the show here.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Very nice spirit forward drink. Well balanced.
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Maybe it is due to using Beefeater, but the ingredients didn't merge for me. Lots of individual flavors of the liquor without a new flavor of the drink as a whole. But I'll try again with non-Juniper forward gin and see if I have the same result.

Second review that ingredients didn't merge well, but still liked it.

Dance into the Fire

3⁄4 oz Mezcal, Banhez
3⁄4 oz Añejo tequila, Alma
3⁄4 oz Amargo de Chile, CH Distillery
3⁄4 oz Amaro Abano
1 Grapefruit peel (garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed grapefruit swath.

Notes

Amargo de Chile is a mole inspired amaro (including 7 different chiles) produced by Chicago-based CH Distillery; as far as I know it's not available outside that market. Sub with a split of Cynar & Ancho Reyes, plus a dash or two of mole bitters.

History

Part of my ongoing "4 parts, equal parts, stirred" series.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Cantarito

1 1⁄2 oz Blanco tequila
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄2 oz Grapefruit syrup
2 oz Soda water
Instructions

Shake ingredients and top with the soda water.

Notes

Traditionally made with reposado tequila in a cantarito clay cup in Jalisco, Mexico.

Optionally, use grapefruit soda instead of grapefruit syrup and soda.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Villa Riviera

1 1⁄2 oz Cachaça, Leblon
1 oz Aromatized wine, Lillet Blanc
3⁄4 oz Amaro (Pergote' Amaro d' Erbe)
4 ds Cranberry bitters
1⁄8 spl Absinthe
Instructions

1. Rinse a frozen coupe glass with the absinthe and return coupe glass to the freezer.
2. Shake other ingredients with ice and strain into the frozen coupe glass.

History

In memory of a Naval Academy graduate.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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The Bowery

2 oz Rye
1⁄2 oz Amontillado Sherry (Oloroso will work too)
1⁄4 oz Ramazzotti
1⁄4 oz Apricot liqueur
1 rinse Absinthe
1 twst Orange peel
Instructions

Stir with ice, strain into a cocktail coupe pre-rinsed with absinthe, and garnish with an orange twist.

Notes

My riff on Eric Alperin's Skid Row.

History

After seeing a guest a few seats down from me getting Eric Alperin's Skid Row as a bartender's whim, and I was inspired to riff on it at home. I swapped the Genever for rye, kept the Ramazzotti and apricot liqueur, and supplemented the notes with sherry and absinthe. For a name, I dubbed this one the Bowery after one of the historical skid rows in Manhattan.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2021/09/the-bowery.html

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Bananarac

1 rinse Absinthe, Pernod
1 oz Cognac, Pierre Ferrand 1840
1 oz Rye, Old Overholt
1⁄2 oz Crème de Banane, Giffard
1⁄2 t Rich demerara syrup 2:1 (Gum syrup)
1 ds Bitters, Bitter Truth Aromatic
1 twst Lemon peel (expressed and discarded)
Instructions

Rinse frozen double OF; stir; strain into glass without ice; express and discard peel; no garnish.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Natasha David
Source reference

Cocktail Codex, pg. 35

Curator rating
2 stars
Average rating
3 stars
(5 ratings)
From other users
  • A bit sweet with current spec. Added 1/4 oz more rye, which helps. Added Peychaud's bitters. Would probably cut creme de banane back to 1/4 oz next time, & possibly also skip demerara syrup. — ★★★
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I'm drinking one of these right now, and I'd rather have an actual Sazerac. The lack of rye punch means the banana has nothing to bridge (banana liqueur is a lot like Cynar in my mind - a good harmonizer of flavors but difficult to make the centerpiece of a drink), and I'm really missing the absinthe + Peychauds accord. Thanks, Zachary

Price of Prudence

2 1⁄2 oz Gin, Sipsmith
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Honey Liqueur (Wigle Demeter Spiced Honey Liqueur)
1 ds Bitters, Fee Brothers Lemon
1 twst Lemon peel (Expressed and discarded)
Instructions

Shake, double strain, coupe, no garnish

History

Inspired by the incredible drinks at The Fox Bar & Cocktail Club

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Rick Wright, Nashville, TN
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Oxblood

1 1⁄4 oz Rye
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Campari
1⁄2 oz Cardamaro
2 ds Bitters (Crude Pooter Bitters)
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain over large cube in highball, orange peel garnish, flamed preferably

Notes

Can substitute Black Walnut Bitters and pinch of salt for the Crude Pooter, but not the same

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Rick Wright, Nashville, TN
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Acquired taste but doesn't take long!
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