Mayor's Lament

1 1⁄2 oz Rye, Rittenhouse 100
1 oz Amaro Nardini
3 ds Cherry Bitters, Woodford Reserve Spiced
2 ds Peychaud's Bitters
Instructions

Stir, strain, one big rock.

Yields Drink
Authenticity
Authentic recipe
Creator
Travis Brazil, 404 Kitchen, Nashville, TN
Source reference

Amaro by Brad Thomas Parsons via http://cocktailvirgin.blogspot.com/2020/11/the-mayors-lament.html

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Average rating
5 stars
(1 rating)
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Diamonds Are Forever

2 oz Gin, Beefeater
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Herbal liqueur, Yellow Chartreuse
2 ds Bitters, Fee Brothers Grapefruit
Instructions

Stir over ice, strain into coupe, no garnish.

Notes

2 dashes of bitters makes it a little more spicy, can dial back to 1 if desired.

History

I had an open bottle of Cocchi Americano and wanted to make something fun with it. I started by swapping out the specs for a Dale Degroff Bijou (green chartreuse for yellow, red vermouth for Cocchi) and thereafter upped the quantity of gin + Cocchi to give a bit more balance.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Andrew Zakim
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Very fresh-tasting and crisp. — ★★★★★
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Jimmy Walker

2 oz Sloe gin, Plymouth
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Grapefruit bitters, Fee Brothers Grapefruit
1 twst Orange peel (as garnish)
Instructions

Stir, straight up in a cocktail/martini glass. Garnish.

History

Named after the favorite pet Bengal tiger of Asa Candler, Jr. The same Candler family that founded Coca-Cola.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Adam Garner, By George, Atlanta, GA, USA
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Slick Watts

1 1⁄2 oz Bourbon
3⁄4 oz Sweet vermouth
1⁄4 oz Campari
1⁄4 oz Crème de mure
1 ds Peychaud's Bitters
Instructions

Stir all of the ingredients with ice to chill, strain into an ice-filled glass, then garnish with a blackberry, cherry and orange peel.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Alex Negranza, Better Luck Tomorrow, Houston, TX
Source reference

https://imbibemagazine.com/recipe/slick-watts/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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RedClive

1 1⁄2 oz Gin (Four Pillars Olive Leaf Gin)
1 oz Elderflower liqueur
3⁄4 oz Lemon juice
1⁄2 oz Lavender syrup
2 oz Fruit (dragonfruit)
Instructions

1. Muddle the dragonfruit to get it very mooshy.
2. Add all ingredients into a shaker with ice and shake very vigorously.
3. Semi-strain into a frozen coupe glass ....... you want some of the dragonfruit seeds in the glass.

Notes

1. I wanted liquid during the muddle, but it doesn't happen. Therefore get it very muddled so that flavor & color are extracted during shaking.
2. A very "soft" flavor. The dragonfruit seeds make for a nice "textural garnish" of sorts.
3. A beautiful red color.

History

My first experiment with dragonfruit.

In honor of a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Zone Amarillo

1 oz Mezcal
1 oz Reposado Tequila
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Herbal liqueur, Yellow Chartreuse
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 Orange peel (garnish)
1 Cherry (garnish)
Instructions

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

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Mike Dolfini, Attaboy, Nashville, TN
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Slowly Goes the Night

1 1⁄2 oz Rye
1⁄2 oz Mezcal
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro (Zucca would probably work here too)
2 ds Bitters, Angostura
1 twst Grapefruit peel (As garnish)
Instructions

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

History

I was inspired enough by the combination of rabarbaro and Pedro Ximenez in the Cold Was the Ground (that I found on Kindred Cocktails) to riff on it. I swapped the spirits for the rye-mezcal duo that has worked in drinks like the My Old Piano and the Intrepid and the bitters for Angostura. I also upped the sherry to the half ounce that I thought would work better the night before. For a name, I kept the musical theme and became inspired by Nick Cave, so I called this one Slowly Goes the Night.

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

https://cocktailvirgin.blogspot.com/2021/07/slowly-goes-night.html

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
From other users
  • Wonderful balance between spice, sweet, bitter, and smoke. Outstanding.
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  • Bitter Jean — Speyside Scotch, Sweet vermouth, Bitters, Cassis, Islay Scotch, Brandied cherry
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drinkingandthinking commented on 9/19/2022:

Bitter and smoky adds depth without dominating and grapefruit oils really add to the fruity sweet profile of the sherry. Wonderfully subtle and complex!

BlueGreenClive

1 1⁄2 oz Whiskey, Lagavulin 16
1 oz Blue Curaçao
3⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Lime juice
3 ds Peychaud's Bitters
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

Nice and smoky with a very interesting color.

History

In memory of a good friend and Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Palms and pines

1 1⁄4 oz Pine liqueur
1 1⁄4 oz Suze
1 1⁄4 oz Lime juice
3⁄4 oz Orgeat
Instructions

Shake, strain, serve in coupe.

Notes

Nice tropical taste!
Fat 3/4 orgeat.
You can adjust orgeat to your taste up to 1oz but you'll need to bring lime to same ratio or more.
You can play with the ingredient's ratios to focus in one way or another...
Pine liqueur makes the difference, make sure to use a pine liqueur made of needles not stone fruits, you want it fresh!

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Feel Like a Nut

2 oz Rye, Rittenhouse (coconut-oil-washed; see Notes)
1⁄4 oz Fino sherry, Lustau Fino
1⁄4 oz Cappelletti Aperitivo
1⁄2 oz Orgeat
1⁄4 oz Crème de Cacao, Tempus Fugit
15 dr Chocolate bitters, Scrappy's Chocolate
1 twst Lemon peel (expressed and discarded)
Instructions

Stir; strain; up; express and discard twist.

Notes

For the coconut rye, allow 1/4 c. liquid virgin coconut oil to sit in 250ml rye a few hours, shaking occasionally. Freeze then strain off the solidified oil.

History

Aiming for the flavors of an Almond Joy candy bar.

Picture of Feel Like a Nut
Craig Eliason
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.youtube.com/watch?v=Bz-p1gH1nGc

Curator rating
Not yet rated
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