Mela d'Alba

2 oz Apple brandy, Lairds Bonded
1 oz Campari
1 oz Sweet vermouth
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, DOF, express and drop garnish.

Notes

OP recommends Carpano Antica Formula. Cocci Torino would work well too.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Andrew Friedman, Liberty Bar, Seattle, WA
Source reference

https://www.seriouseats.com/recipes/2016/10/mela-dalba-apple-brandy-neg…, http://www.smartguyinatie.com/notes-on-napkins/2015/10/13/day-41-mela-d…, Gaz Regan The Negroni

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Average rating
4 stars
(11 ratings)
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Evolved Margarita

2 oz Añejo tequila
1⁄2 oz Orange liqueur
1⁄2 oz Plain shrub (Shrub & Co Blood Orange Shrub)
3 ds Bitters, Fee Brothers Aztec Chocolate
Instructions

Stir over ice. Strain and serve in a coupe glass.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Robert Pope
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Sunday in TJ

1 1⁄2 oz Fino sherry
3⁄4 oz Rum, Paranubes
1⁄2 oz Walnut Liqueur, Ratafia di Andorno
1⁄4 oz Ancho Reyes chile liqueur
Instructions

Build over a cube and stir to incorporate.

Notes

Paranubes is a pretty unique rum, not sure it will be the same with anything else but you could try a less funky rhum agricole blanc.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Blood Orange

1 oz Rye, Rittenhouse 100
1⁄2 oz Cognac, Pierre Ferrand 1840
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula (blood-orange-zest infused; see Notes)
1 sli Blood orange (as garnish)
Instructions

Stir; blood orange wheel garnish.

Notes

For the blood orange zest infusion Death & Co uses iSi whipper; I infused zest of 3 blood oranges in fridge for a couple days and filtered with coffee filter.

Picture of Blood Orange
YieldsDrink
Authenticity
Altered recipe
Creator
Bryan Bruce, Death & Co.
Source reference

Death & Co Cocktail Codex, pg 86

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Not yet rated
Average rating
4 stars
(5 ratings)
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Hot Toddy (Jeffrey Morgenthaler)

1 1⁄2 oz Bourbon
1 oz Ginger syrup
3⁄4 oz Lemon juice
1 t Allspice Dram
3 oz Water (very hot water)
Instructions

Stir, garnish.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler
Source reference

https://jeffreymorgenthaler.com/hot-toddies-suck-long-live-the-hot-todd…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Wonderful also with ginger liqueur (New Deal) in place of syrup, 1/4 oz St. Elder Blood Orange liqueur, 1/4 tsp raw honey, 2 drops Scrappy's Fire Tincture.
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No True Scotsman

1 1⁄2 oz Islands Scotch, Highland Park (Einar)
3⁄4 oz Amontillado Sherry, Lustau
3⁄4 oz Amaro Montenegro
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, cocktail glass. Garnish with a lemon peel.

Notes

Complex notes, dry and changes with time.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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HallA commented on 11/14/2021:

Really nice. Leads with sweeter notes from all three ingredients - honey from the scotch and raisin from the sherry and orange from the montenegro. Then evolves into the slight peat on highland park as well as the bitter amaro notes and the drying sherry finish.

Banana Fingers

1 oz Madeira, Broadbent
1 oz Bermuda rum, Gosling's Black Seal (5-Spice Infused)
1⁄2 oz Crème de Banane, Giffard
Instructions

Build over a cube and stir to incorporate

Notes

1 tsp 5-spice per 750ml Gosling's, steep overnight and strain back into the bottle.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Eclipse Spritz

1 oz Amaro Nonino
1 oz Calvados
3 oz Brut Champagne
Instructions

Mount in a flute glass. Serve ice cold.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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The Smoked 45

1 1⁄2 oz Irish whiskey, Connemara
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Amaro Montenegro
2 ds Aztec Chocolate bitters
1 twst Orange peel
Instructions

Stir over ice, strain, and serve up. Garnish with a flamed orange peel.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Dark and Moody

1 1⁄2 oz Fernet Branca
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Simple syrup
1⁄2 oz Lime juice
Instructions

Shake, Strain, Up, Coupe, No garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tommy Stearns, Deep Dive, Seattle
Source reference

https://imbibemagazine.com/recipe/dark-and-moody-daiquiri/

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • WOW! 4.5 stars. Agreed that this somehow tasted a lot like cynar… which I think is a good thing! Also similar to an industry sour, which I LOVE. I’d definitely be down to make this again.
  • Interesting. I n t e n s e . Very herbal and sour. I get almost a Cynar and lemon combo here somehow. Oh whoops, I need to try the Industry Sour first here.
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It is what it sounds like it is, fernet plus some other stuff.

Love it. Leopold Bros Fernet doesn't seem as bitter as Branca to me, so dialed back the simple a bit. Would probably still like it dialed back for Branca as well. Have a bottle of Fernet Vallet to try this with.

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