Satisfying strangeness

3⁄4 oz Rye
3⁄4 oz Herbal liqueur, Chartreuse
3⁄4 oz Bigallet China-China
3⁄4 oz Lime juice
Instructions

Shake, strain, nick and nora. Candied cherry drop in.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made with Yellow Chartreuse, but probably would be better with Green
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Suze Tonic

1 1⁄2 oz Suze
1 wdg Lemon (as garnish)
Instructions

Build in an ice filled Collins glass, stir, garnish.

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Rebekah Peppler
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Curated this - removed fresh from lemon juice - we always assume that. Removed copyright material. Thanks,  Zachary


Papa's Rum Punch

2 oz Rum, Havana Club Añejo Especial
1 oz Cinnamon syrup (See note)
Instructions

Add all ingredients to a crushed ice-filled shaker and shake for 30 seconds. Pour, unstrained, into a tall glass. Garnish with a spent lime half and a sprig of mint.

Notes

To make the syrup bring a cup each of water and demerara sugar to the boil and add 3 sticks of cinnamon and 10 allspice berries. Stir until dissolved then remove from heat and cover for 2 hours before straining.

History

I originally used a rum distilled in Key West with very limited availability (16 bottles total). I created this drink for the 2016 Hemmingway Look Alike Society winner Dave Hemmingway (no relation but the only winner with the same last name).

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Stark

1 1⁄2 oz Bourbon
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
2 ds Bitters, Angostura (as garnish)
Instructions

Shake; strain; rocks. Float the bitters.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sasha Petraske
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Port au Prince

1 1⁄2 oz Haitian Rum, Barbancourt 8 ("cane coffey still aged rum")
1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
1⁄4 oz Demerara syrup
1 ds Grenadine
1 wdg Lime (as garnish)
Instructions

Add everything to a mixer tin, add 12 oz ice and some cubes. Flash blend, pour until it fills a pilsner glass. Garnish

YieldsDrink
Year
1930's
Authenticity
Authentic recipe
Creator
Donn Beach
Source reference

Smuggler's Cove, pg 40

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Corpse Hand

1 oz Cognac
1⁄2 oz Apple brandy (Aged such as a VS Calvados or Laird's Bonded)
3⁄4 oz Sweet vermouth
3⁄4 oz Campari
1 Cherry (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.

History

Recently, I thought about the Cognac-apple brandy combination of the Corpse Reviver No. 1 from the Savoy Cocktail Book and wondered what I could do with it. Two years ago, I was pushed to take the uninspiring split spirit Manhattan of sorts without bitters and provide it some pizzazz by giving it the Vieux Carré treatment to concoct the Corpse Carré. Here, I wondered how these spirits would do in the Campari-laden Hand series created at Sasha Petraske's Milk & Honey in New York City.

YieldsDrink
Year
2021
Authenticity
Your original creation
Creator
Frederic Yarm, Nahita, Boston, MA
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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La Oficina

2 oz Añejo rum, Don Q Gran Añejo
1⁄4 oz Oloroso sherry
1⁄4 oz Cinnamon syrup
2 twst Orange peel (1 stirred; 1 as garnish)
Instructions

Stir, strain into a DOF over one big rock, garnish.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Didn't have Don Q Gran Anejo, so made this with another light, Spanish style, column distilled aged rum (Ron Matusalem 18 year solera), along with Ango orange bitters and Lustau Don Nuno oloroso.  Quite nice, I enjoyed it.  For an old fashioned style drink, this goes down exceedingly easy, with the vanilla and caramel notes of the rum nicely complimented by the nutty, dried fruit notes of the sherry, with a touch of citrus from the orange.  Given the base, it is somewhat light, so I'd suggest going easy on the stir count.  I didn't get much from the cinnamon syrup myself (and I used a pretty strong sous vide cinnamon syrup), might try swapping out the mole bitters for the cinnamon bomb Fee Brother's Barrel Aged bitters next time.


Thanks for trying it. I haven't had that Matusalem. I don't think of the DQGA as especially light in body for its style. (Although, like all Don Q rums, the flavors are fairly ethereal—the other ingredients are just working to amplify them here.) That said, this is certainly a lighter drink for its category, compared to an OF-style drink made with a fuller-bodied or more robustly flavored rum. I used Grant's "La Garrocha" Oloroso, which is fairly intense and concentrated (as well as tannic), as a way of anchoring the structure a bit. Thanks again.


What a smart way of elevating rum with sherry. And I love how the bitters and cinnamon syrup play together.


Amer-ican

1 1⁄2 oz Rye (Knob creek cask strength 59%)
1⁄2 oz Suze
1⁄2 oz Cynar
1⁄2 oz Sloe gin, Plymouth
Instructions

Long stir with ice in ofd glass. Serve.

Notes

Subtle sloe gin. Not too sweet, high proof rye helps.

History

Get the rye in an online auction at reasonable price for France.
Quiet harsh to find bourbon and rye not overpriced when they are up the well...
Rittenhouse costs here 60 dollars.

YieldsDrink
Year
2021
Authenticity
Your original creation
Curator rating
4 stars
Average rating
3.5 stars
(9 ratings)
From other users
  • Made with WT101 and Amere Sauvage. strong and serious. Sloe gin is an unexpectedly fun partner with the dark ingredients. Berry, Tootsie Roll, complex bitterness.
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Series B

2 oz Gin, Hendrick's
1⁄2 oz Lime juice
3⁄4 oz Simple syrup
1 Candied ginger (as garnish)
Instructions

Combine the gin, Domaine de Canton, lime juice, and syrup into a shaker with plenty of ice and shake vigorously until sufficiently chilled. Serve in a chilled glass with candied ginger on a pick.

Notes

@dailysipcocktail

History

Named in honor of a successful financing event by my favorite entrepreneur.

Picture of Series B
David Alderson
YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
David Alderson, Monterey, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Made this and then made a 2nd with falernum


Rodeo Ghost

Instructions

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

Notes

I personally prefer this with the mezcal bumped up a quarter ounce; the original is equal parts.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Brent Butler, West of Pecos, San Francisco, CA
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Dolin worked very well without being too sweet.
  • a hair sweet, but v. good
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yarm commented on 1/17/2021:

The SeriousEats article has it as sweet vermouth and an unflamed orange twist; this entry which cites it has Punt e Mes and a flamed one. Not sure what happened.



yarm commented on 1/18/2021:

I found that one too but it lacked a pedigree (BarNotes is a wild west).

I did find a recipe in Drink Me magazine that was a perfect with sweet and dry vermouth. Food & Wine does not mention the sweet vermouth in a Negroni changing to Punt e Mes (they listed every other component "The Rodeo Ghost substitutes bittersweet Zucca amaro for Campari and mezcal for the usual gin. It's finished with mole bitters.") and every one of the restaurant's websites I could find in articles, photos, etc. just lists the ingredient as "vermouth."

I stuck with the recipe as published in Serious Eats despite thinking that it would be better with Punt e Mes. I just feel that there should be a note that the recipe above does not mention the reference link.

Postnote: I just found the cocktail menu from their site that lists it as "grapefruit-infused vermouth" which adds another wrinkle. Perhaps they use Punt e Mes when they're out of grapefruit-infused vermouth or perhaps the recipe has drifted through the years. Also, you can't really propose a recipe to Serious Eats that requires a specialty infusion.


Fair enough.  Due to an unfortunate iCloud blunder I lost some of my earlier bar notes and recipes; I had tried this one at the bar sometime in the winter of 2012/13 and asked for the recipe.  I would note that in the BarNotes thread, someone from Blackbird Bar (which is where Brent previously was the bar manager, and I know that some bartenders worked at both places) chimed in with the authorship and that they had served a lot of them.  I would think they would have corrected the recipe if it was incorrect, but again, not definitive.