The Kentucky Italian

1 1⁄2 oz Bourbon, Angel's Envy
3⁄4 oz Bergamot liqueur, Italicus
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
2 ds Peychaud's Bitters
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Long shake, strain into a rocks glass with fresh cracked ice. Rub twist around the inside of the glass under the lip and rest it on the top.

Notes

Floral, light, and quite refreshing.

History

Made it up on a Friday night because my wife said she wanted something with Bourbon and Italicus. Totally welcome to advice and alterations, additions, or substitutions. That being said, I'm sure someone has made something similar before so I am probably not the first to bridge these two flavors

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Good and straightforward. Tried with 1 oz Italicus, 3/4 lemon and 1/2 simple.
  • Delicious drink. Reminds me of a more citrus paper plane
  • Made with honey syrup instead of simple - which was nice
  • Claire likes - light and refreshing
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Clive-iator

1 1⁄2 oz Gin, Bombay Sapphire
3⁄4 oz Crème de Violette, Rothman and Winter
3⁄4 oz Lemon juice
2 oz Tonic water, Fever Tree elderflower tonic
Instructions

Shake with ice the gin, Violette, and lemon juice. Pour into a frozen coupe glass.
Gently add the FeverTree elderflower tonic.

Notes

I put the FeverTree tonic into the freezer for awhile to get it icy cold. Thus when adding, the cocktail stays icy cold.

History

In memory of a Naval Academy graduate.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Salted Maple

1 1⁄2 oz Pisco
1 oz Lemon juice
1⁄2 oz Maple syrup
1⁄2 oz Simple syrup
1 pn Salt
2 dr Bitters, Angostura (as garnish)
1 dr Peychaud's Bitters (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Year
ca. 2012
Authenticity
Authentic recipe
Creator
Linden Pride, Food & Wine
Source reference

https://www.foodandwine.com/recipes/salted-maple

Curator rating
Not yet rated
Average rating
Not yet rated
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  • The Last Mule — Vodka, Swedish Punsch, Ginger liqueur, Orange bitters, Lime juice
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Partigiano

1 oz Cynar
1 oz Dry vermouth
2⁄3 oz Sweet vermouth
2 t Ramazzotti
Instructions

Stir all ingredients together, pour in an old fashion glass with an ice block. Garnish with a large lemon peel.

Notes

Bitter, sweet and winey.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Richard Orciuch
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Chauncey Depew

1 1⁄2 oz Oloroso sherry, Lustau
3⁄4 oz Sweet vermouth, Dolin
1 ds Bitters, Angostura
3⁄8 oz Orgeat
Notes

Stir with ice. Strain. Up.

History

Frederic Yarm’s interpretation of a recipe from “Pioneers of Mixing at Elite Bars: 1903-1933”.

Yields Drink
Authenticity
Unknown
Source reference

https://cocktailvirgin.blogspot.com/2014/11/chauncey-depew.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Death & Taxes (Michael Madrusan)

1 oz Blended Scotch
1 oz Gin
3⁄4 oz Sweet vermouth
1⁄4 oz Bénédictine
2 ds Orange bitters
1 Lemon peel (as garnish)
Instructions

Stir, strain into chilled coupe or Nick & Nora glass. Garnish with an expressed lemon swath.

Notes

Vieux Carre riff with an unusual split base of scotch & gin

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Michael Madrusan, Milk & Honey, New York, NY
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Needs to be a little sweeter
  • Made with Glenlivet Caribbean Reserve, Botanist Gin & Cocchi di Torino. Really interesting how the barley notes from the scotch get tamed into breakfast cereal territory.
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Last Bird

3⁄4 oz Jamaican rum, Smith & Cross (Works best with Smith & Cross IMO)
3⁄4 oz Campari
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
1⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Shake, strain into Nick & Nora or Coupe. No garnish.

Notes

Rum-Pineapple-Campari Tiki Jungle Bird magic meets the citric sharpness of the Last Word.

History

A Jungle Bird riff on the Last Word seemed pretty obvious to me, but Googling didn't turn up any recipes that were that faithful to either. I played with the ratios of Lime / Pineapple / Chartreuse until it felt balanced and truthful to both drinks.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Mood Adjuster

2 oz Dark rum (e.g. Pusser's Gunpowder Proof)
1 1⁄2 t Palm sugar (see notes)
1⁄2 Lime
Instructions

Halve lime pole to pole, cut off ends, then slice into 4 or 8 segments, as per Caipirinha. Muddle lime and sugar in old-fashioned glass vigorously, to combine and release flavours from zest. Stir in rum and cracked ice.

Notes

A very good alternative is to use Plantation Fiji.

The key to this drink is the palm sugar. Look for the rich, fudge-like, more expensive stuff in a pot with a lid in Thai or oriental food stores. I prefer the Maesri brand. With larger or more bitter limes, 2 or 3 tsp sugar may be needed.

I use a Tap-icer for the cracked ice; crushed ice tends to wash out drink.

History

A Caipirinha-style navy grog.

Yields Drink
Year
2021
Authenticity
Authentic recipe
Creator
Edward Clapham in Summertown, Oxford (England).
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Mary Ann, The

3⁄4 oz Old Tom Gin, Ransom
3⁄4 oz Strega
3⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lime juice
1 spg Rosemary (as garnish)
Instructions

Shake all ingredients and strain into a chilled Nick and Nora glass. Garnish with a sprig of fresh Rosemary.

Notes

THE MARY ANN - Bright and cheerful with just enough sweetness to make you think Ginger is not the star.

Picture of Mary Ann, The
Photo by Craig Saavedra © 2021 by Craig Saavedra
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Craig Saavedra
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Used 1 oz Old Tom gin. Had no Rosemary, but still a great cocktail. What do others think about the drink without the Rosemary? Is it essential for the taste? Rate 4
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Mixed up in Na… commented on 12/28/2024:

Thinking that the amount of Domain de Canton indicated in this recipe is a little off...

lesliec commented on 12/28/2024:

Curated: changed 34oz of Domaine de Canton to 3/4.

Killer on Ice

2 oz Rhum Agricole (charanda blanco)
1⁄2 oz Bianco Vermouth
1⁄4 oz Agave syrup
2 ds Celery bitters
2 ds Bitters, Angostura
1 twst Lime peel (as garnish)
Instructions

Stir, strain, garnish.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Chloe Moser, Stampede Cocktail Club, Seattle
Source reference

https://imbibemagazine.com/recipe/charanda-cocktail-killer-on-ice/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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