The Old Bard

1 oz Genever
1 oz Amaro dell'Erborista, Varnelli
1⁄2 oz Gran Classico
1⁄4 oz Bianco Vermouth, Dolin
1 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, coupe, garnish with lemon peel

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Idle Hour
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Red World — Gin, Aperol, Ramazzotti, Aromatized wine, Amaro
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Ain't Bitter

2 3⁄4 oz Vodka (Eiko)
1⁄3 oz Bigallet China-China
1⁄3 oz Aromatized wine, Imbue Bittersweet vermouth (Del Professore)
1⁄2 oz Suze
1⁄2 oz Campari
1⁄2 oz Bergamot liqueur, Italicus
Instructions

Stir, strain in odf glass with huge ice cube. Serve.

Notes

Eiko vodka is smooth, nice mouthfeel, almost giny in taste.
I recommend.
Was not found of vodka, but this was one is a perfect alternative to gin for negronis kind of drink.

History

The vodka is a gift from my wife family.

Yields Drink
Year
2022
Authenticity
Your original creation
Misnomer
⃰ Name doesn't suit recipe
Curator rating
Not yet rated
Average rating
Not yet rated
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L&L

1 1⁄2 oz Reposado Tequila
1 oz Aperol
1 oz Sweet vermouth, Dolin
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, lemon peel.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Idle Hour
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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The Healer

1 1⁄2 oz Bourbon
1 oz Lemon juice
3⁄4 oz Suze
1⁄2 oz Amaro Nonino
1⁄4 oz Licor 43
1 twst Lemon peel (as garnish)
Instructions

Shake, strain into lowball glass over fresh ice. Lemon twist garnish

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Juan Meyer, Norwalk, Connecticut (USA)
Source reference

https://www.diffordsguide.com/cocktails/recipe/4363/the-healer

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Bracing sourness with bitter notes and that brightness of Suze and Lemon. Agree with apparent initial comment from the creator that this was like a toddy but for the summer.
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Dr. Coffee's Up And At Em

5 oz Coffee (Black, hot)
1 oz Orange liqueur, Grand Marnier
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Vanilla liqueur
1 ds Absinthe
1⁄4 oz Rich simple syrup 2:1
Instructions

Build in a coffee mug, stir lightly to combine

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
Not yet rated
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Corporate Chorrizo

1 1⁄2 oz Cachaça, Leblon
1 oz Cassis
1⁄2 oz Fernet Branca
1 oz Pomegranate juice
2 ds Bitters, Angostura
Instructions

Shake well with ice and strain into a frozen coupe glass.

History

Chorrizo and his dad manage a large number of apartment buildings.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Garage Door

1 1⁄2 oz Brandy
3⁄4 oz Pavan
3⁄4 oz Bénédictine
1 oz Grapefruit juice
2 ds Cranberry bitters
1 Egg yolk
Instructions

Shake very very vigorously with ice and strain into a frozen coupe glass.

History

Cheers to the successful installation of a new garage door.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Babbo's Toddy

1 oz Sweet vermouth
1⁄2 oz Bourbon, Wild Turkey 101
1⁄2 oz Campari
3⁄4 oz Cinnamon syrup
6 oz Water (Hot (vary quantity to taste / mug size))
1 wdg Orange (as garnish)
Instructions

Stir into a mug, garnish.

Yields Drink
Year
ca. 2014
Authenticity
Authentic recipe
Creator
Erick Castro (Polite Provisions, Raised By Wolves, Boilermaker)
Source reference

https://cocktailvirgin.blogspot.com/2014/12/babbos-toddy.html
https://www.outsideonline.com/food/perfect-hot-toddy-deconstructed/

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • While I'd use fewer ounces of hot water than what is listed (I prefer 5-6 ounces of hot water), the ingredients listed play really well together, especially if you use Juliette Laroui's recipe for cinnamon syrup, which uses a base of Amontillado sherry instead of water for the syrup. — ★★★★★
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Jojiro commented on 1/22/2025:

I recommend less hot water than 8 oz. 5-6 oz. of hot water worked best for me. A really delicious combination, and intriguing; more so than many a toddy ordered at cocktail bars. Worth playing with.

noksagt commented on 1/22/2025:

That sounds like a good point. The recipe in Outside Magazine has it constructed in an 8 oz mug. Fred's blog seems to show about 300 mL (a little over 10 oz), so I think he might have made it with closer to 7 than 8 oz). I'll adjust to 6 oz as a "close enough crowd pleaser."

Casa Samba

3 wdg Lime (A 1/2 lime)
1 cube Sugar (Or 1 tsp)
2 oz Cachaça
1⁄2 oz Bénédictine
1 ds Peychaud's Bitters
1 ds Absinthe (8-12 drops)
2 dr Salt Solution (Or a tiny pinch salt)
Instructions

Muddle the lime wedges with the sugar cube. Add the rest of the ingredients, shake with ice, double strain into a double old fashioned glass, and fill with cracked ice. May need sugar/lime juice adjustment after a brief shake to taste.

Notes

A Caipirinha vacations in New Orleans, finds love.

History

A few Saturdays ago at Drink, a guest asked for a Caipirinha riff, and I decided to take it on a New Orleans adventure. The original impetus was how well cachaça and rhum agricoles work with Benedictine such as the cachaça Petition and the agricole Homere Punch, and then I rounded off things with Peychaud's and absinthe. Since their next order was doubling up on this creation, I decided to make it once I got home that night. For a name, I dubbed this one later the Casa Samba after the Brazilian Carnival held in New Orleans every year.

Yields Drink
Authenticity
Your original creation
Creator
Frederic Yarm, Drink, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2022/02/casa-samba.html

Curator rating
Not yet rated
Average rating
Not yet rated
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South American Honey Bee

1 oz Pisco
1 oz Cachaça
1⁄2 oz Honey syrup (1:1)
1⁄2 oz Lime juice
1 Egg white
1 ds Bitters, Angostura (As garnish)
Instructions

Shake once without ice and once with ice, strain into a single old fashioned glass (the way I do it at work) or a coupe glass (home), and garnish with Angostura Bitters.

History

One Friday night, a guest at Drink requested a Pisco Sour variation. My first thought was to mix things up by splitting the base with cachaça for those two South American spirits have worked well in my Javari Mai Tai and Loreto Swizzle as well as Jay Kuehner's Cienciano. As a second tweak, I swapped the simple syrup for honey. For a name, I recalled David Embury calling the Jamaican rum Bee's Knees the Honey Bee, and Yvonne's Honey Bee included egg white; therefore, I dubbed it the South American Honey Bee.

Yields Drink
Year
2022
Authenticity
Your original creation
Creator
Frederic Yarm, Drink, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2022/02/south-american-honey-bee.ht…

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • 3.5 stars as written; increased lime juice and honey syrup to 0.75 oz each, plus lime peel garnish with oil expressed -- 4 stars
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