Series B

2 oz Gin, Hendrick's
1 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Lime juice
3⁄4 oz Simple syrup
1 Candied ginger (as garnish)
Instructions

Combine the gin, Domaine de Canton, lime juice, and syrup into a shaker with plenty of ice and shake vigorously until sufficiently chilled. Serve in a chilled glass with candied ginger on a pick.

Notes

@dailysipcocktail

History

Named in honor of a successful financing event by my favorite entrepreneur.

Picture of Series B
David Alderson
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
David Alderson, Monterey, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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indyrob commented on 5/09/2024:

Made this and then made a 2nd with falernum

Rodeo Ghost

1 oz Mezcal, Fidencio
1 oz Zucca
1 oz Sweet vermouth
2 ds Bitters, Bittermens Xocolatl Mole
1 Orange peel
Instructions

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

Notes

I personally prefer this with the mezcal bumped up a quarter ounce; the original is equal parts.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Brent Butler, West of Pecos, San Francisco, CA
Source reference

https://www.seriouseats.com/recipes/2012/07/rodeo-ghost-at-west-of-peco…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Dolin worked very well without being too sweet.
  • a hair sweet, but v. good
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yarm commented on 1/17/2021:

The SeriousEats article has it as sweet vermouth and an unflamed orange twist; this entry which cites it has Punt e Mes and a flamed one. Not sure what happened.

yarm commented on 1/18/2021:

I found that one too but it lacked a pedigree (BarNotes is a wild west).

I did find a recipe in Drink Me magazine that was a perfect with sweet and dry vermouth. Food & Wine does not mention the sweet vermouth in a Negroni changing to Punt e Mes (they listed every other component "The Rodeo Ghost substitutes bittersweet Zucca amaro for Campari and mezcal for the usual gin. It's finished with mole bitters.") and every one of the restaurant's websites I could find in articles, photos, etc. just lists the ingredient as "vermouth."

I stuck with the recipe as published in Serious Eats despite thinking that it would be better with Punt e Mes. I just feel that there should be a note that the recipe above does not mention the reference link.

Postnote: I just found the cocktail menu from their site that lists it as "grapefruit-infused vermouth" which adds another wrinkle. Perhaps they use Punt e Mes when they're out of grapefruit-infused vermouth or perhaps the recipe has drifted through the years. Also, you can't really propose a recipe to Serious Eats that requires a specialty infusion.

applejack commented on 1/22/2021:

Fair enough.  Due to an unfortunate iCloud blunder I lost some of my earlier bar notes and recipes; I had tried this one at the bar sometime in the winter of 2012/13 and asked for the recipe.  I would note that in the BarNotes thread, someone from Blackbird Bar (which is where Brent previously was the bar manager, and I know that some bartenders worked at both places) chimed in with the authorship and that they had served a lot of them.  I would think they would have corrected the recipe if it was incorrect, but again, not definitive.

Bullet Proof Monk

2 oz Bourbon, Belle Meade Bourbon
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄3 oz Bigallet China-China
Instructions

Stir, strain, up.

Notes

Blaine Adams at Barrel & Ashes recommends barrel aging this cockail.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Blaine Adams, Barrel and Ashes, Los Angeles
Source reference

https://talesofthecocktail.org/techniques/16-tips-barrel-aging-your-coc…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Edison's Medicine

6 lf Basil
1 1⁄2 oz Cachaça
1⁄2 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lime juice
1⁄2 oz Agave syrup
1⁄2 oz Water (Chilled)
Instructions

Shake all ingredients with ice, double strain into a chilled coupe glass. Optional garnish with a small basil leaf

Notes

If using wet ice, omit water. If shaking longer than normal, omit water. Original recipe calls for Novo Fogo, but I prefer Leblon. I've left the suggested brand blank.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Pete Gugni, The Bedford, Chicago, USA
Source reference

https://www.diffordsguide.com/cocktails/recipe/3534/edisons-medicine-co…

Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
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Grand Rum Toddy

1 1⁄2 oz Rum
3⁄4 oz Orange liqueur (grand marnier or gran gala)
1⁄4 oz Lime juice
6 oz Water (Hot Water, enough to fill)
1 wdg Lime (as garnish)
Instructions

Build in a preheated Irish Coffee glass. Top with hot water. Garnish with Lime Wedge.

Yields Drink
Authenticity
Unknown
Source reference

https://www.thespruceeats.com/grand-rum-toddy-760524

Curator rating
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Average rating
4 stars
(2 ratings)
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Coney Island Express

1 oz Venezuelan rum, Diplomatico (Anejo)
1⁄2 oz Licor 43
1⁄2 oz CioCiaro
1 1⁄2 oz Coffee (Cold brew)
Instructions

Combine ingredients into a cocktail shaker and shake vigorously for 5 seconds. Strain over ice into a bodega coffee up, or alternatively neat in coupe.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Attaboy, NYC
Source reference

https://www.foodrepublic.com/2017/04/07/coffee-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Savoy Truffle

2 oz Rye, Sazerac
1 oz Ramazzotti
1 oz Gran Classico
1⁄2 oz Ancho Reyes chile liqueur
1⁄4 oz Pistachio liqueur, Pistache
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Add ice to shaker. Add ingredients. Stir well. Pour into cocktail glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Biff Malibu commented on 11/10/2024:

0.5 oz of Ancho Reyes provides plenty of spice. I could see a cherry garnish with this.

Sunomono

1 oz Vodka, Ketel One
1 oz Vodka, Crop Organic Cucumber Vodka
1⁄2 oz Ginger liqueur, Stirrings
1⁄2 oz Amaro, Amara Amaro d'Arancia Rossa
1⁄2 oz Bianco Vermouth, Cinzano Bianco
2 ds Orgeat, B.G. Reynolds
2 ds Bitters, Bittermens Hopped Grapefruit
Instructions

Add ice to shaker. Add ingredients. Stir well. Stain into martini glass.

Yields Drink
Year
2021
Authenticity
Unknown
Creator
Luv4music
Source reference

Own creation

Curator rating
Not yet rated
Average rating
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La Futura

1 1⁄4 oz Blanco tequila, Casamigos
3⁄4 oz Ginger liqueur, Domaine de Canton
1⁄2 oz Pineapple juice
1⁄2 oz Agave syrup
1⁄4 oz Lime juice
2 sli Ginger (divided, see instructions)
Instructions

Muddle slice of ginger in cocktail shaker. Add rest of ingredients with ice. Shake and double strain into a cocktail glass. Garnish with a slice of ginger.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Mr. Chow, Beverly Hills
Source reference

https://www.latimes.com/food/la-fo-0713-destination-cocktail-20130713-s…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Shattered Dreams

1 oz Reposado Tequila (Arette)
1⁄2 oz Mezcal, Ilegal Joven
1⁄2 oz Dry vermouth, Noilly Prat
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Aquavit, Linie
1 t Pear liqueur, St. George (Spiced)
2 t Bénédictine (D.O.M.)
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice and strain into a chilled Nick and Nora glass.

Picture of Shattered Dreams
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Travis Bickel
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Nicely balanced. 4.5 if I could.
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