Tin City Sazerac

1 oz Cognac
1 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Maraschino Liqueur
3 ds Peychaud's Bitters
1 rinse Absinthe
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a rocks glass pre-rinsed with absinthe, and garnish with lemon oil from a twist.

History

I was inspired by all of T. Cole Newton's Sazerac riffs in his Cocktail Dive Bar book. Therefore, I began to think of drinks that I could mashup into a Sazerac akin to what I did with a Green Point for the Algiers Point. Instead of that Manhattan variation as a starting point, I selected the Red Hook to merge with a Cognac Sazerac especially with how well Maraschino and absinthe work together in the Improved Cocktail. I dubbed this one the Tin City Sazerac after the shantytown that was built in the Red Hook section of Brooklyn during the Great Depression that gave shelter to the longshoremen and sailors waiting for the economy to return.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2021/06/tin-city-sazerac.html

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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Pillars of Society

2 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Cynar
1⁄4 oz Curaçao (Such as Pierre Ferrand)
2 ds Absinthe (I used 1/2 bsp Kübler)
1 twst Lemon peel (As garnish)
Instructions

Build in a rocks glass, give a quick stir, garnish with a lemon twist, and serve room temperature.

History

I continued on with my tinkering with the Cynar-curaçao combination, and I began to think about Maks Pazuniak's room temperature drinks such as the Charlatan. I kept that drink's Punt e Mes base, swapped in the two liqueurs, and accented the concept with absinthe. Moreover, the curaçao in a drink such as this reminded me of Kirk Estopinal's Hotel Room Temperature. Like the Prelude to a Broken Arm that I created a short time before, I kept with the Dada art theme and named this the Pillars of Society after a 1926 piece by Hugo Ball.

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

https://cocktailvirgin.blogspot.com/2021/06/pillars-of-society.html

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Robert Johnson Swizzle

2 oz Bourbon (Evan Williams Single Barrel)
3⁄4 oz Tawny port (Warres Otima 10 year)
1⁄2 oz Lemon juice
3⁄4 oz Vanilla syrup
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
2 ds Peychaud's Bitters
1 spg Mint (as garnish)
Instructions

Dry shake first four ingredients and pour into pilsner glass and top with crushed ice. Swizzle until cold then add bitters to top of drink and swizzle them into drink. Garnish with mint sprig.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Brian Miller, Death & Co. NYC
Source reference

Death and Company, pg 251

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Review: spiced port with bourbon backbone
  • Really excellent. Great merging of the port with bourbon notes (original calls for Evan Williams Single Barrel and I would be careful to avoid any super sweet bourbons)
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Apertivo #7

1 1⁄4 oz Umeshu
1 oz Gin, G'Vine Floraison
3⁄4 oz Suze
5 dr Orange cream citrate
Instructions

In mixing glass, 5 ice cubes, stir long to acheive half dilution of ice, strain in nick and nora.

Notes

This is a low abv kind of drink.
You need light texture and high dilution in order to have umeshu developing aroma.
It soften Suze and gin a lot.
But it's the purpose.

You need a light gin, not juniper forward. But floral and lemony.

The drink despite the ratios could easily be taken as a contemplative Kind.
Umeshu brings variations, subtility and complexity.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Do not bother about mezcal

1 oz Bergamot liqueur, Italicus
1 oz Luxardo Bitter Bianco
3⁄4 oz Mezcal, Del Maguey Vida
1⁄4 oz Peach liqueur
1 oz Lemon juice
Instructions

Shake, strain, coupe.

Notes

If you have dry peach brandy or kind of, go for it.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Edmonton

2 oz Scotch
3⁄4 oz Fernet Vallet
1⁄4 oz Honey syrup
1 Orange peel
Instructions

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

Notes

Scotch not specified, I used my house blend (2 parts Monkey Shoulder, 2 parts Bank Note, 1 part Highland Park 12, 1 part Macallan 12)

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Michael McCollum, Attaboy, Nashville, TN
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Bitter Double ImPeachMint

1⁄2 Peach (plus one small slice for garnish)
1 wdg Lemon
3 lf Mint (plus one sprig for garnish)
1 1⁄2 oz Dry peach brandy
1⁄2 oz Bourbon, Four Roses
2 ds Bitters, Fee Brothers Peach
1 ds Mint Bitters (optional - can be too minty for some)
Instructions

Muddle lemon, then peach, then gently muddle mint in large tumbler. Fill halfway with crushed ice, add brandy and bourbon and stir till chilled. Garnish with bitters, peach slice and sprig of mint.

Notes

Mint bitters are a bit intense. Use at your discretion.

History

Many similarly named cocktails were created in the past few years, but now that it's all fading away I'm just left with a bitter taste in my mouth.

Picture of Bitter Double ImPeachMint
© Dave Hebb
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Dave Hebb
Curator rating
Not yet rated
Average rating
Not yet rated
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Hummmm eshu

3⁄4 oz Gin, G'Vine Floraison
3⁄4 oz Mirabelle eau-de-vie
1⁄2 oz Fernet (Gagliardo)
1⁄4 oz Suze
3⁄4 oz Umeshu
Instructions

Quick stir, old fashioned glass.

Notes

Nice mirabelle and umeshu work.
Gagliardo fernet is elegant and softer than Branca. Try 1/4 or 1/3 to ensure it's not overpowering.

The taste is, mirabelle, bitterness (fernet hidden), fruity notes.

History

Just bought first bottle of umeshu.
An it's delicious.

Brings acidity and fruity exquisite notes.

Gonna dig a bit more.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Floral bitterness

1 1⁄2 oz Gin, G'Vine Floraison
3⁄4 oz Suze
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Peach liqueur
1 ds Bitters, Angostura
Instructions

Old fashioned glass, long stir, serve.

Notes

My peach liquor is an attempt of freeze distilling.
I 've bought a cheap white wine peach liquor and projected to concentrate it.

In the freezer: the water from the liquor make the stuff freeze. Then upside down the bottle to collect the concentrate. Once the ice seems to melt to much stop the process. Refreeze the concentrate and repeat till it's not freezing anymore.
Ready!

I did not wait till the mixture stop freezing. I 've indergone the process 4 to 5 times.

You are loosing a lot of volume for sure.

Make sure to be careful with this method depending on which product you use to concentrate since everything gets concentrated even toxic parts...

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

El Armónico

1 oz Rum, Havana Club 7
2⁄3 oz Brandy
2⁄3 oz Sweet vermouth, Carpano Punt e Mes
1 t Molasses syrup
2 ds Chocolate bitters
1 twst Orange
Instructions

Stir all ingredients, on the rocks glass

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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