Carpano Sour

2 oz Bourbon
1 oz Sweet vermouth, Carpano Antica Formula (No substitutions)
1 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Egg white (Half an egg white)
1 ? Maraschino cherry, Luxardo (No substitutions)
Instructions

Pre-chill a coupe. Dry shake then wet shake all ingredients, strain into coupe and garnish with Luxardo Maraschino cherry

Notes

I used Jefferson Ocean Voyage no.5 small batch Bourbon, as the salty notes compliment the Carpano. However, Buffalo Trace will suffice.

Picture of Carpano Sour
YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Piers Knight, Reading, Berkshire, UK
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Used Four Roses small batch and Tres Agaves agave. Well balanced and tasty.
  • Refreshing
  • The Greenwich Sour goes uptown to The Manhattan. Deceivingly nostalgic, but surprisingly contemporary. — ★★★★★
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Teton Tanya

1 oz Aperol
1 oz Cynar
1 oz Rye
1 ds Becherovka (spritz to finish)
1 twst Orange peel (as garnish)
Instructions

Stir and Strain into a rocks glass over a single large ice cube and garnish. Garnish: spritz of Becherovka, orange peel

YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Collin Nicholas, G-Love, Portland, Oregon
Source reference

https://imbibemagazine.com/recipe/teton-tanya-boulevardier/

Curator rating
Not yet rated
Average rating
Not yet rated
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Saffron Fizz

2 1⁄4 oz Saffron Gin, Gabriel Boudier
3⁄4 oz Honey syrup (1:1, tangerine peel infused)
1 oz Lemon juice
3⁄4 oz Egg white
1⁄2 oz Cream
2 oz Soda water
Instructions

Add all the ingredients except the cream and soda water to your tin. Whip shake with 2 cubes until nearly dissolved (around a minute). Pop the tin, add the cream and some cracked ice, and vigorously shake for 15 seconds. Pop the tin, add 2 oz club soda, and strain into a Collins glass (no ice). Garnish with some microplaned tangerine or orange zest, and/or a few saffron threads if you're feeling extravagant.

Notes

For the tangerine peel infused honey syrup, I sous vide 8 oz honey (acacia or wildflower), 8 oz water and the peel of a tangerine (or half an orange) at 135 degrees for 2 hours. Given the amount of shaking in this drink, you could also just use regular honey syrup and put a few swaths of tangerine or orange peel in the tin before shaking.

YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Raphael Cocktail

1 oz Applejack, Lairds 100 proof
1⁄2 oz Allspice Dram, St. Elizabeth
1⁄4 oz Cranberry juice (Unsweetened)
1⁄4 oz Maple syrup
1 ds Bitters, Angostura
Instructions

Stir with ice, strain into cocktail glass.

Notes

Allspice forward, cranberry maple apple in the background

YieldsDrink
Authenticity
Your original creation
Creator
Matthew Carver
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Curfew

1 oz Pineapple juice
1 oz Mastika (Skinos)
1 oz Lime juice
1⁄2 oz Grappa (Nardini 60%)
1⁄2 oz Cuban rum, Havana Club 3
1⁄2 oz Beer Syrup
1⁄4 oz Yuzu juice
Instructions

Shake, strain, coupe.

Notes

Beer syrup: Lager or pils beer kind (or not...maybe ipa could be funky)+ Same part sugar. Water bath (no need to heat, just warm water). Bottle.
It's pretty stable, mine has 6 months at least.
It imparts apple kind of flavor and a bit of acidity.
High proof grappa brings white chocolate.

History

Just came back from Greek islands.
And bought first bottle of Mastika as well as metaxa 5.

The drink is tropical and very sour.
Mastika and pineapple mix well together.
Maybe Mastika could be increased by 1/4 or more.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Irish Goodbye

1 1⁄2 oz Irish whiskey
1⁄4 oz Coffee liqueur, Galliano Ristretto
1⁄4 oz Cynar
1 bsp Demerara syrup
1 ds Bitters, Bittermens Xocolatl Mole
1 Coffee bean (stirred)
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, big rock, twist.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Cherry Almond Gallette

2 oz Bourbon, Bulleit
3⁄4 oz Cynar
1⁄4 oz Cherry Liqueur, Rothman and Winter
1⁄3 oz Orgeat
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Stir, strain into a cocktail glass.

YieldsDrink
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A bit sweet
  • made with orange fig bitters. delisc.
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Lousã Special

1 oz Bourbon
1 oz Bianco Vermouth
1 oz Beirao
Instructions

Combine in shaker with ice. Stir. Serve straight up.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Cynarita

1 1⁄2 oz Blanco tequila
1⁄2 oz Campari
1⁄2 oz Cynar
1 Lemon peel
Instructions

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

Notes

I personally prefer this with a grapefruit swath rather than lemon, but to each their own.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Michael Madrusan, The Everleigh, Fitzroy, Melbourne, VIC, Australia
Source reference

"A Spot at the Bar," Michael Madrusan & Zara Young, Hardie Grant Books, 2016, p. 49

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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It's a nice riff on a Negroni with less Campari, which I prefer, and swapping in Cynar for the sweet vermouth. I used Ocho Plata tequila which complimented the bitterness of the Amari & a lemon twist. I'll try the grapefruit twist next time as suggested & since it pairs well with agave.

Everything's gonna be alright

1 1⁄2 oz Cognac (Camus île de Ré)
3⁄4 oz Pineapple juice
1⁄3 oz Herbal liqueur, Chartreuse (MOF* 45%)
1⁄3 oz Averna
Instructions

Build and serve in rock glass stir a bit, serve.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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pretty good - I had different VS cognac and had to use regular chartreuse. I opted to use yellow for a mellow flavor and it was nice and smooth. Have to find the 45% for a bit more bite to it.

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