Robert Johnson Swizzle

2 oz Bourbon (Evan Williams Single Barrel)
3⁄4 oz Tawny port (Warres Otima 10 year)
1⁄2 oz Lemon juice
3⁄4 oz Vanilla syrup
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
2 ds Peychaud's Bitters
1 spg Mint (as garnish)
Instructions

Dry shake first four ingredients and pour into pilsner glass and top with crushed ice. Swizzle until cold then add bitters to top of drink and swizzle them into drink. Garnish with mint sprig.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Brian Miller, Death & Co. NYC
Source reference

Death and Company, pg 251

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Review: spiced port with bourbon backbone
  • Really excellent. Great merging of the port with bourbon notes (original calls for Evan Williams Single Barrel and I would be careful to avoid any super sweet bourbons)
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Apertivo #7

1 1⁄4 oz Umeshu
1 oz Gin, G'Vine Floraison
3⁄4 oz Suze
5 dr Orange cream citrate
Instructions

In mixing glass, 5 ice cubes, stir long to acheive half dilution of ice, strain in nick and nora.

Notes

This is a low abv kind of drink.
You need light texture and high dilution in order to have umeshu developing aroma.
It soften Suze and gin a lot.
But it's the purpose.

You need a light gin, not juniper forward. But floral and lemony.

The drink despite the ratios could easily be taken as a contemplative Kind.
Umeshu brings variations, subtility and complexity.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Do not bother about mezcal

1 oz Bergamot liqueur, Italicus
1 oz Luxardo Bitter Bianco
3⁄4 oz Mezcal, Del Maguey Vida
1⁄4 oz Peach liqueur
1 oz Lemon juice
Instructions

Shake, strain, coupe.

Notes

If you have dry peach brandy or kind of, go for it.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Edmonton

2 oz Scotch
3⁄4 oz Fernet Vallet
1⁄4 oz Honey syrup
1 Orange peel
Instructions

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

Notes

Scotch not specified, I used my house blend (2 parts Monkey Shoulder, 2 parts Bank Note, 1 part Highland Park 12, 1 part Macallan 12)

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Michael McCollum, Attaboy, Nashville, TN
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Bitter Double ImPeachMint

1⁄2 Peach (plus one small slice for garnish)
1 wdg Lemon
3 lf Mint (plus one sprig for garnish)
1 1⁄2 oz Dry peach brandy
1⁄2 oz Bourbon, Four Roses
2 ds Bitters, Fee Brothers Peach
1 ds Mint Bitters (optional - can be too minty for some)
Instructions

Muddle lemon, then peach, then gently muddle mint in large tumbler. Fill halfway with crushed ice, add brandy and bourbon and stir till chilled. Garnish with bitters, peach slice and sprig of mint.

Notes

Mint bitters are a bit intense. Use at your discretion.

History

Many similarly named cocktails were created in the past few years, but now that it's all fading away I'm just left with a bitter taste in my mouth.

Picture of Bitter Double ImPeachMint
© Dave Hebb
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Dave Hebb
Curator rating
Not yet rated
Average rating
Not yet rated
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Hummmm eshu

3⁄4 oz Gin, G'Vine Floraison
3⁄4 oz Mirabelle eau-de-vie
1⁄2 oz Fernet (Gagliardo)
1⁄4 oz Suze
3⁄4 oz Umeshu
Instructions

Quick stir, old fashioned glass.

Notes

Nice mirabelle and umeshu work.
Gagliardo fernet is elegant and softer than Branca. Try 1/4 or 1/3 to ensure it's not overpowering.

The taste is, mirabelle, bitterness (fernet hidden), fruity notes.

History

Just bought first bottle of umeshu.
An it's delicious.

Brings acidity and fruity exquisite notes.

Gonna dig a bit more.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Floral bitterness

1 1⁄2 oz Gin, G'Vine Floraison
3⁄4 oz Suze
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Peach liqueur
1 ds Bitters, Angostura
Instructions

Old fashioned glass, long stir, serve.

Notes

My peach liquor is an attempt of freeze distilling.
I 've bought a cheap white wine peach liquor and projected to concentrate it.

In the freezer: the water from the liquor make the stuff freeze. Then upside down the bottle to collect the concentrate. Once the ice seems to melt to much stop the process. Refreeze the concentrate and repeat till it's not freezing anymore.
Ready!

I did not wait till the mixture stop freezing. I 've indergone the process 4 to 5 times.

You are loosing a lot of volume for sure.

Make sure to be careful with this method depending on which product you use to concentrate since everything gets concentrated even toxic parts...

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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El Armónico

1 oz Rum, Havana Club 7
2⁄3 oz Brandy
2⁄3 oz Sweet vermouth, Carpano Punt e Mes
1 t Molasses syrup
2 ds Chocolate bitters
1 twst Orange
Instructions

Stir all ingredients, on the rocks glass

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Libélula

1 2⁄3 oz Cachaça
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄4 oz Maraschino Liqueur
2 t Simple syrup
Instructions

Shake, strain, Nick and Nora, no garnish.

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Peruvian Necktie

1 1⁄2 oz Pisco
1⁄2 oz Bénédictine
1⁄2 oz Apricot liqueur
1⁄2 oz Lime juice
10 dr Absinthe (A dash or two will work)
1 twst Orange peel (As garnish -- long, thin, and tied in a knot)
Instructions

Shake with ice, strain into a coupe, and garnish with a knotted orange twist.

History

For a drink of the day Loyal Nine, I was inspired by the name of choke hold in submission grappling called the Peruvian Necktie. Clearly, the spirit had to be pisco, and I decided to go the Benedictine-apricot liqueur direction after having experienced a few drinks with it. Here, the sweetness was countered by lime juice, and the herbal notes were brightened by a light touch of absinthe since Angostura took the drink in a very dark direction. To tie it back to the name, I garnished with a knotted long orange twist.

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

https://cocktailvirgin.blogspot.com/2016/10/peruvian-necktie.html

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