Hornitos Lau

12 lf Mint
2 oz Reposado Tequila, Don Julio Reposado
1 1⁄2 oz Licor 43
1⁄2 oz Lime juice
Instructions

Genlty muddle the mint leaves. Shake and strain into a Collins glass filled with crushed ice. Stir, then fill the glass with more crushed ice up to the brim.

Yields Drink
Year
2005
Authenticity
Authentic recipe
Creator
Jasper Eyears, Bar Tiki, Mexico City
Source reference

https://www.diffordsguide.com/cocktails/recipe/978/hornitos-lau

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Sweet vanilla and tequila. Not enough complexity, freshness or acidity.
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Shaft Jackson

1 1⁄2 oz Bourbon, Elijah Craig
3⁄4 oz Amaro Nonino
1⁄2 oz Averna
1⁄4 oz Amaretto, Disaronno
2 ds Peach bitters, Fee Brothers Peach
1 twst Orange peel
Instructions

Stir, strain, DOF, twist, drop in.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
me
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Sweetish, as you would expect, but nice complex flavor with the two amaro and well balanced particularly once it has a little more dilution time.
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Shifting Sands

1 1⁄2 oz Gin
1 1⁄2 oz Grapefruit juice
1⁄2 oz Lemon juice
2 t Maraschino Liqueur, Luxardo
2 oz Club soda (to top)
1 wdg Grapefruit (as garnish)
Instructions

Shake, Collins, top with club soda.

Yields Drink
Authenticity
Authentic recipe
Creator
Sasha Petraske
Source reference

https://www.drinkboy.com/Cocktails/Recipe.aspx?itemid=265

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Zachary Pearson commented on 4/13/2021:

Some sites have this as 1/4 lemon. Anyone have their copy of his book handy to check? Thanks,  Zachary

Fransos commented on 4/13/2021:

It is not featured in the Regarding Cocktails book. Not in the Bartenders Choice apps either...

smparkes commented on 8/30/2023:

We gave it a 4.5. Made with Portland Syrups grapefruit tonic syrup at 50% of the juice measure.

Orchard Street

2 oz Apple brandy, Lairds Bonded (Calvados would work too)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro Nardini
1⁄4 oz Oloroso sherry (Or Amontillado)
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a coupe glass, and garnish with a lemon twist.

History

After having Death & Co. Denver's Five Points, I began to think about its similarities to the Carroll Gardens -- both maintained the combination of Punt e Mes and Amaro Nardini but had different base spirits and nutty accents. To make my own riff, I swapped the spirit to aged apple brandy, and for a nutty ingredient instead of Maraschino or walnut liqueur, I opted for an oxidized dry sherry. As I learned from the It's a Long, Long Way at Wit's End, a little bit of that sort of sherry goes quite a ways. The apple element made me think of Orchard Street in the Lower East Side in Manhattan that is less than a mile away from the Five Points neighborhood.

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

https://cocktailvirgin.blogspot.com/2021/04/orchard-street.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Work in Progress Volume 2

1 1⁄2 oz Cognac, Hennessy
3⁄4 oz Amaro Montenegro
3⁄4 oz Sweet vermouth, Dolin
1 ds Bitters, Angostura
1 twst Orange peel (flamed)
Instructions

Stir with plenty of ice. Strain into a rocks glass with ice. Flame an orange peel over it and drop it in.

Yields Drink
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Solid but not particularly memorable.
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Volcanic Bramble

1 1⁄2 oz Bourbon
1 1⁄2 oz Amaro (Amaro Pasubio)
3⁄4 oz Crème de mure
1⁄4 oz Lemon juice
1⁄4 oz Burnt sugar syrup
Instructions

Stir with ice

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Mariana Cocktail

2 oz Rum, Appleton 12
1⁄2 oz Macadamia orgeat
2 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, express peel and drop in drink

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • This is a remarkably good drink. Subbed 1/2 oz of Smith and Cross in for the Appleton Reserve just to proof it up a little but honestly just really, really good.
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Hibiscus Rum Punch

2 oz Seltzer water
1⁄2 oz Lime juice
1 oz Hibiscus Liqueur
1⁄2 oz Rich demerara syrup 2:1
1 1⁄2 oz Blended rum
1 sli Lime (as garnish)
Instructions

Put seltzer in Collins or highball. Shake remaining ingredients with ice and double strain into glass. Gently add ice. Garnish with hibiscus flower or lime wheel.

Notes

Use blended aged rum.

Yields Drink
Authenticity
Authentic recipe
Creator
Martin and Rebecca Cate, Smuggler’s Cove, San Francisco, California (USA)
Source reference

https://www.tastecooking.com/recipes/hibiscus-rum-punch/

Curator rating
Not yet rated
Average rating
Not yet rated
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Craig E commented on 4/08/2021:

Curated to add credit and link, clarify garnish, and paraphrase directions to avoid copyright infringement. 

Final Benediction

1 oz Gin
1 oz Bénédictine
1 oz Triple sec, Cointreau
1 oz Lemon juice
Instructions

Stir over ice for 30s. Strain into a chilled coup. Served up, no garnish.

Notes

Complex, well-balanced, and strong. Cointreau really is necessary here. A generic triple sec will result in a drink that's too sweet and much too weak. The drink needs something that's pretty dry and ~40% abv. Dry curacao (e.g. Pierre Ferrand) could probably be substituted, or Royal Marnier as a last resort.

History

Inspired by the Last Word

Picture of Final Benediction
Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Robin likes it with a little less Triple Sec and a little more Gin — ★★★★★
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bkemp1984 commented on 8/04/2022:

Made as a frozen drink with Boodles and Pierre Ferrand and a cherry on top. Very good. I've found frozen drinks adopted from non-frozen cocktails need a bit of sweetener compared to standard recipes, but forgot to add it this time and was perfectly fine without it.

Us and Them

1 oz Rye, Old Overholt (Chamomile-infused)
1 oz Aquavit, Linie
1 oz Bianco Vermouth, Dolin
1 ds Absinthe
1 twst Cucumber (as garnish)
Instructions

Stir with plenty of ice. Strain to a chilled coupe glass. Garnish with a cucumber ribbon

Notes

Chamomile infusion: 150 ml rye to 1 gram loose chamomile tea. Stir well and let it infuse for 1 hour. Stir occasionally. Filter through a cheesecloth-sieve.

Yields Drink
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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bza commented on 4/08/2021:

What's your chamomile infusion recipe? I made this one using old overholt: https://punchdrink.com/recipes/in-the-pines/

While very good, I found it overpowering in amounts beyond 1oz. I did think the blanco/chamomile combo was key and made a number of drinks with it but with a split base (usually cognac or rum). It goes very well with genepy (as indicated by that recipe) and the Giffard grapefruit.

philgruneich commented on 4/08/2021:

@bza

Hi, this was supposed to not be published yet because I'm still tweaking it. But if you're talking about the Death & Co, recipe, that's the one. 1 liter to 1/4 cup. I'll play more with it this weekend and see if I should not do a split base with Cognac.

EDIT: Just checked the recipe you mentioned and it is clearly not the Death&Co so I'll share it. They use Old Overholt Rye. 1/4 cup of loose chamomile tea and a 1 liter bottle. Combine, stir well and let stand at room temperature for 1 hour and 45 minutes. Stir occasionally. Strain through a cheesecloth-lined sieve.

bza commented on 4/08/2021:

Interesting, that's a much less agressive infusion than the In the Pines (1/2 cup for 750ml for 3-4 hours). With the Death and Co recipe 1.5 won't be as agressive and the liquor in general should prove more versatile. Thanks!

philgruneich commented on 4/08/2021:

@bza

In the Cocktail Codex book they use an even lighter infusion 1 gram of chamomile for every 150 ml of rye. 1 hour infusion. I'll try this one this weekend because I think it will be the best one. Thanks for the feedback. This sounds like a winner.

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