Último de los Oaxaqueño

1 oz Mezcal
1 oz Triple sec, Cointreau
1 oz Lime juice
1⁄2 oz Maraschino Liqueur
Instructions

Shake, strain, rocks with salted rim.

Yields Drink
Year
ca. 2019
Authenticity
Authentic recipe
Creator
Steve Cutchen
Source reference

https://www.reddit.com/r/cocktails/comments/azn745/favorite_mezcal_cock…

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Delicious! Used Luxardo. Added 2 sprays of Laphroaig.
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Sotolon Flip

1 1⁄2 oz Maple Canadian whisky, SAP56
1 oz Cognac
1 oz Valdespino Jerez Quina
1 Whole egg
1 Cinnamon stick (as garnish)
Instructions

Whip shake with 3 ice cubes, fine strain into a chilled coupe. Rasp a little cinnamon from a stick on top.

Notes

Sotolon(e) is a lactone aromachemical found in all sorts of interesting places - maple syrup, sherry, charred wood barrels, candy cap mushroom and fenugreek (methi) seeds.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
4 stars
Average rating
Not yet rated
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Sappy Daze

2 oz Maple Canadian whisky, SAP56
1⁄2 oz Salers Gentiane
1⁄2 oz Becherovka
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; up; garnish.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Sweet of course but the idea is that the bitter counters it. Bittersweet like an amaro but not so heavy.
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Last Caress

2 oz Rye, Old Overholt
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup
1⁄4 oz Maple syrup
1⁄4 oz Walnut Liqueur, Nux Alpina (Float)
Instructions

Shake with ice and strain over one big rock in a double old-fashioned glass. Float Walnut liqueur. Garnish with speared candied ginger.

History

Named after the Misfits song by Glenn Danzig. Originally called this cocktail 'Rye! Rye! My Darling!' but the joke was lost.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Joshua Perez, Featherweight BK, Autumn 2015
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Manhattan

2 oz Rye (or bourbon)
1 oz Sweet vermouth
2 ds Bitters, Angostura
1 Cherry, Luxardo (as garnish)
Instructions

Stir, strain, straight-up, cocktail glass, garnish.

Notes

Some recipes call for only 3/4 oz of vermouth for a stiffer, less sweet Manhattan. Use Carpano Antica make a complex and interesting version.

Yields Drink
Year
1887
Authenticity
Altered recipe
Creator
Jerry Thomas, The Bar-Tender's Guide, or earlier.
Source reference

Gary Regan, The Joy of Mixology

Quickstart
Classic cocktails
Curator rating
Not yet rated
Average rating
4.5 stars
(93 ratings)
From other users
  • Better with bourbon
  • Always with Rye, the spicier the better!
  • Personal favorite: 2 oz Bulleit, 1/2 oz Carpano Antica, 1 ds Fee Brothers, 1 bs Luxardo maraschino liqueur, Luxardo cherry garnish.
  • Bit too strong for cheap bourbon
  • I had my first Manhattan in The Club Lounge at the Ritz-Carlton Battery Park in New York City. My Preference: Rittenhouse 100 Rye BIB with Cocchi Vermouth di Torino - Served on the Rocks
  • 2.5oz Rittenhouse 1oz Carpano Antica Formula 2 dashes Angostura
  • Very nice. Want to try Perfect (half Dry/Half sweet vermouth) at some point.
  • Along the Bourbon Trail Sub 1 oz vermouth with 1/2 oz sweet + 1/2 oz dry Garnish with lemon twist
  • Variation: a Perfect Manhattan, 2oz rye, 1/3oz sweet vermouth, 2/3oz dry vermouth, orange bitters. A less sweet, more interesting version.
Similar cocktails
christina in tacoma commented on 10/14/2011:

I had almost given up on Manhattans, until an awesome bartender made me one with Black Maple Hill Bourbon and Carpano Antica...

Beverage Nerds commented on 1/12/2012:

For our use: Maker's Mark bourbon, Carpano Antica sweet vermouth. Served on the rocks.

Sarar810@gmail.com commented on 10/14/2012:

Irish-Scots Manhattan variation: Use Irish whiskey (Jameson) and a heavy rinse (small puddle) of Islay Scotch (Lagavulin 16), plus a 3rd dash of Angostura. (Editor's note: posted on behalf of jughead to consolidate Manhattan recipes.)

tophat665 commented on 4/13/2013:

Finest kind. I prefer to make it with a half and half mix of Noilly Pratt Dry and Carpano Antica sweet vermouth, 1:4 with a mix of ryes (Pepper's 1776 and Old Overholt is nice) with orange and angostura bitters, and a lemon twist as well as the cherry.

Cocktailian commented on 4/15/2013:

Have you tried one w/ Maker's 46? That, Carpano Antica, and Bittercube Cherry Bark Vanilla Bitters makes the most perfect Bourbon Manhattan

J.S-g. commented on 5/23/2016:

Tonight I tried a Perfect Manhattan with Bulleit Rye, Vermouth del Professore Rosso and Vermouth la Canellese along with one dash of Angostura and one dash of Peychaud's. Very nice, indeed.

jmedlong commented on 7/06/2018:

Tequila variant - Substitute 2oz reposado tequila for the whisky, and 2 dashes of Scrappy's Firewater Tincture for the bitters.

Iselle over Hawaii

2 oz Rum
1 oz Coffee (Dark, black, filtered or press)
1 oz Cola (not diet)
Instructions

Stir with ice, strain, serve.

Notes

Hawaiian golden rum balances well, darker might be even better. Freezer-cooled rum limits dilution by ice. Use fresh-ground Kona if at all possible, with its crisp acidity. Some prefer less coffee in favor of cola (depending on your java).

History

August 2014. Locally sourced, of course, even when hunkered down.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Rimbaud's Right Hand

1 oz Grapefruit Vodka
1 oz Parfait Amour
1 oz Aperol
1 oz Lemon juice
1 oz Pineapple juice
1 oz Egg white
4 dr Rose water
Instructions

Shake everything except rose water in dry cocktail shaker. Add ice. Shake, shake, shake, shake. Pour into cocktail glass. Drizzle with rose water.

History

This is a riff on Rimbaud's Left Hand which I and no one else I know loves. I replaced the absinthe and benedictine with grapefruit vodka and parfait amour.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Jenn Peterson
Curator rating
Not yet rated
Average rating
Not yet rated
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Maple Leaf

2 oz Bourbon
1⁄2 oz Lemon juice
1⁄2 oz Maple syrup
Instructions

Shake and serve up.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Jubilant

1 1⁄2 oz Gin, Beefeater
3⁄4 oz Bénédictine
1⁄2 oz Lemon juice (scant (3/8 oz))
1⁄2 oz Orange juice (scant (3/8 oz))
1 Egg white
Instructions

Dry shake, shake, strain into a coupe.

Yields Drink
Year
1937
Authenticity
Authentic recipe
Creator
J. Perosino
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1937-Cafe-Royal-Cocktail-Boo…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Pretty good balance.
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Zachary Pearson commented on 5/11/2021:

Curated this. Difford's is pretty good with citing the creators of modern drinks, but not so good about running down older ones. A couple of seconds of searching led me to Cocktail Virgin Slut and to little surprise, I found Fred had done all the work. Updated the link, slightly curated the citrus per the ratios. Thanks,  Zachary

Craig E commented on 5/11/2021:

Curated further to correct the typo in the name!

Town Crier

1 oz Calvados (Or other aged apple brandy)
1 oz Añejo rum (I used Barbancourt 8 Year)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Bénédictine
2 ds Peychaud's Bitters
1 twst Lemon peel (As garnish)
Instructions

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

History

At Loyal Nine, I was removing an apple brandy drink off the menu so I needed one to replace it as a straight spirits drink. I went with a New Orleans feel akin to a Vieux Carré with aspects taken from Boston's own 1919 Cocktail. Instead of splitting the apple brandy with whiskey or agave which I have done in the past, I opted for an aged rum. I had been considering a Green Point combination of Punt e Mes and Yellow Chartreuse since those flavors both work well with Calvados, but I opted for Benedictine as the liqueur for it worked better here and did not get as lost as Yellow Chartreuse did. Finally, the name refers to a local who sometimes came into the restaurant before we open asking for a job (everything from taking out our trash to cooking for us) or for free food, but later had taken to coming in during service and yelling gibberish. Telling the town crier that he had to use his quiet voice scared him away, but this tribute here to remind us of this important job during Colonial history remains.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2016/02/town-crier.html

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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