Widow's Kiss (PDT)

2 oz Apple brandy, Lairds
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
1 Cherry (as garnish)
Instructions

Stir, strain, coupe

Notes

Adaptation of the original 2:1:1 ratio, too sweet for most modern tastes.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, New York, NY
Source reference

The PDT Cocktail Book. Also https://imbibemagazine.com/recipe/widows-kiss-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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The Captains Breakfast

3⁄4 oz Light rum
3⁄4 oz Pedro Ximénez Sherry (coffee infused, see note)
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lemon juice
1 sli Lemon (as garnish)
Instructions

Shake for 8-10 seconds, and double strain into a chilled coupe. Garnish with a lemon wheel.

Notes

To infuse coffee into the sherry, just let whole coffee beans sit in some PX sherry overnight in the fridge and then strain and bottle. Normal PX sherry would also work well here.

History

Draws inspiration one of my favorite daiquiris, which uses maraschino liqueur as the sweetening element. I also saw connections between rum and coffee, coffee and lemon. It just made sense when I was putting this together and I hope you enjoy.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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drinkingandthinking commented on 10/04/2022:

Still has bit of coffee finish without the infusion. Delicious use of raisiny sherry without it overpowering

Hubajube commented on 2/11/2024:

Good drink. I've ended up using the coffee infused sherry in place of coffee liquor in lots of cocktails.

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.

Yields Drink
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.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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drinkingandthinking commented on 2/14/2022:

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.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Very nice spirit forward drink. Well balanced.
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signofthefourwinds commented on 9/26/2021:

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.

bkemp1984 commented on 5/05/2024:

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.

Yields Drink
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.

Yields Drink
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.

Yields Drink
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.

Yields Drink
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.

Yields Drink
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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Zachary Pearson commented on 9/21/2021:

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

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