Rock'n Rye

2 oz Rye (Copper Fox)
1 oz Root liqueur, Art in the Age
1⁄2 oz Cherry juice
1 Maraschino cherry (as garnish)
Instructions

Shake the rye, ROOT and cherry juice with ice.
Strain into a highball glass filled with ice.
Garnish with the cherry.

Notes

Homemade Root liqueur: https://www.seriouseats.com/recipes/2013/03/diy-root-beer-liqueur-for-c…

Homemade maraschino cherries: https://livinghomegrown.com/homemade-maraschino-cherries/

History

I first had a version of this at the Oliver on the Plaza in Kansas City, MO in 2018 that they called a "Root n' Rye". Not sure if the linked version was the inspiration for it but I liked it so much I researched for a recipe online and Cathy's is the earliest match I could find.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Washington Post's food writer Cathy Barrow
Source reference

https://www.cathybarrow.com/2011/10/rockn-rye/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • The Oliver version recipe: Union Horse Rye, Fernet Branca, bitters, Boylan's Root Beer. Garnished with house made maraschino cherries.
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Sukkah Hill Spice Box

1 1⁄2 oz Rye (use bonded 100 proof like Rittenhouse, Knob Creek 101, etc.)
3⁄4 oz Herbal liqueur (Besamim Liqueur)
4 dr Pepper tincture
1 sli Orange (as garnish)
1 sli Ginger (as garnish)
8 Cloves (Use 3 in preparation and 4-5 for garnish)
Instructions

Stir the rye, Besamim, and 3 cloves with ice for 30 seconds. Strain into a rocks glass with one large cube. Place 4 drops of black pepper tincture on the ice and give it a stir. I cut the orange and ginger into heart shapes and then used the cloves to anchor the ginger on top of the orange.

Notes

For Black Pepper Tincture: Place 2oz of peppercorns in 6oz of grain alcohol and let sit for 48 hours shaking occasionally. Pour mixture through a sieve, reserve liquid.

History

Created by Reed Sandridge of Washington, DC. Was inspired by the Besamim liqueur that Sukkah Hill makes - Besamim means spice mix in Hebrew and is true to its name. A perfect drink for Hanukkah or any winter evening.

Picture of Sukkah Hill Spice Box
© Reed Sandridge/Cocktail Crafting
YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Reed Sandridge, IG @cocktailcraftingofficial, Washington, DC
Source reference

IG @cocktailcraftingofficial

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Warm, spicey and perfect for a cold evening by the fire or celebrating the December holidays. Simple to make, hard to find the Besmamim in some places. It's made by Sukkah HIll in Beverly HIlls. — ★★★★
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Man O' War

1 sli Lemon
1 sli Orange
1 1⁄2 oz Bourbon, Wild Turkey 101
1 oz Orange Curaçao (Senior)
1⁄2 oz Sweet vermouth
1⁄2 oz Lemon juice
1 sli Orange (as garnish)
1 Cherry (as garnish)
Instructions

Add everything to a shaker and shake. Double strain to rocks glass with ice. Garnish with orange slice and cherry.

YieldsDrink
Year
2004
Authenticity
Authentic recipe
Creator
Dale Degroff
Source reference

https://www.gumbopages.com/food/beverages/man-o-war.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • A little alcohol forward. Highlights the bourbon well.
  • 2 oz. Whiskey 1 oz Dry Curacao 0.5 oz Lemon juice 0.5 oz Sweet vermouth Shake, strain over ice. Garnish with lemon
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  • The Red Raider — Bourbon, Orange liqueur, Lemon juice, Grenadine
  • Billionaire — Bourbon, Absinthe bitters, Lemon juice, Simple syrup, Grenadine, Lemon
  • Two-Hit Fig Punch — Bourbon, Jamaican rum, Fig preserves, Lemon juice, Orange juice, Simple syrup, Nutmeg, Lime

Smoke on the Horizon

1 oz Mezcal (Bozal)
1 oz Dry vermouth (Priorat Natur Vermut)
1⁄2 oz Bruto Americano, St. George
1⁄2 oz Gran Classico
1 Lemon peel (as garnish)
1 Orange peel (as garnish)
Instructions

Combine liquid ingredients with ice and stir. Pour into old fashion glass with large ice cube. Garnish with large peel segments of orange and lemon. Initially express oils into the drink, and secure to a cocktail stick to ensure the scent lingers throughout the duration of the drink.

Notes

Upfront and lingering citrus with pleasant cool smoke. Well balanced bitterness with the Bruto medicinal herbalness tamed by the vermut.

History

I have a tendency to over complicate drinks and refine them over time. This particular cocktail takes advantage of Bozal tequila that is lightly smoked (use 1/2 blanco and 1/2 Vido, if Bozal is not available), vermut that falls halfway between dry vermouth and sherry, finally the dual bitter Gran Classico and Bruto Americano. So, you get six flavors with only four ingredients.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Sonoran Dessert

1 1⁄2 oz Mezcal (El Silencio Espadin)
1⁄2 oz Crème de Cacao
1⁄4 oz Orange liqueur, Grand Marnier
4 ds Chocolate bitters
1 twst Orange peel (garnish)
5 Coffee bean (garnish)
Instructions

Long stir of mezcal, creme de cacao, grand marnier. Strain into rocks glass with large cube. Add bitters directly on ice, give a stir. Add orange and coffee bean garnish.

History

Created by Reed Sandridge and Molly Okuneff on 7/26/20

YieldsDrink
Year
2020
Authenticity
Unknown
Creator
Reed Sandridge and Molly Okuneff, @cocktailcraftingofficial, Washington, DC
Source reference

@cocktailcraftingofficial

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • This is quite tasty and a wonderful nightcap. Tried adding some black pepper tincture, but didn't really improve. Could try jalapeno-infused mezcal. — ★★★★
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Life on Mars

1 oz Gin
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Pear liqueur (St. George's Spiced Pear)
1⁄2 oz Campari
1 twst Lemon peel (As garnish, cut into the shape of a lightning bolt.)
Instructions

Stir with ice, strain into a coupe glass, and garnish with a lemon peel lightning bolt floated.

History

I found that fruit liqueurs seem to modulate Campari in interesting and less bitter ways, so I tinkered with St. George's Spiced Pear Liqueur and uncovered that it made for an excellent combination. Soon, gin and Lillet came into formation to make a variation on a classic Negroni. With David Bowie's passing, one of the owners wanted it to be a tribute and we settled on Life on Mars. Part of the sales of the drink went to the Jimmy Fund cancer charity in honor of Bowie.

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

https://cocktailvirgin.blogspot.com/2016/02/life-on-mars.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Cora Middleton

2 t Egg white
2 oz Blended rum (SC category 3)
3⁄4 oz Lime juice
1⁄2 oz Raspberry syrup
1 ds Bitters, Angostura
1 dr Bitters, Angostura (as garnish)
Instructions

Dry shake. Shake, double strain into a chilled coupe.

Notes

Smuggler's Cove adds 1/4 oz Demerara syrup. The rum was originally Jamaican, but their Category 3 is "blended Aged". Ed. note - I'd use Denizen's Merchant Reserve here.

YieldsDrink
Year
1951
Authenticity
Authentic recipe
Creator
Charles H. Baker Jr.
Source reference

The South American Gentleman's Companion

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • I used prickly pear syrup rather than raspberry. A little sweet
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Last Flight

3⁄4 oz Bourbon, Old Forester
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Aperol
3⁄4 oz Lemon juice
1 sli Lemon (as garnish)
Instructions

Shake, Double strain to cocktail glass. Garnish with a citrus wheel or maraschino cherry.

YieldsDrink
Year
2018
Authenticity
Altered recipe
Creator
Callum Rixson, Hideout, Bath (UK)
Source reference

https://www.youtube.com/watch?v=UqWv961a3OI

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Thought the bourbon was a bit submerged, so bumped it up to 1.0 oz. This worked pretty well.
  • Wow, this is like a tarter Christmas in Kentucky (a favorite). Might be better in my book (but not others). Great cocktail.
  • Very tasty, chartreuse is front and center.
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Credit edited per information at Difford's Guide. Original drink was equal parts at 1/2oz each, using Wild Turkey 101, garnish is (at least according to Difford's) a tiny paper plane.

Winter ITP

1 3⁄8 oz Brandy, Torres 5 Year Old
1 3⁄8 oz Sweet vermouth, Carpano Punt e Mes
2 t Ouzo (Or Sambuca, for sweeter version)
2 ds Bitters, Angostura Orange
1 twst Orange peel (as garnish)
Instructions

Stir & Strain in Old Fashioned Glass (with big ice sphere / cube)

Notes

Mistrà "Varnelli" is a good choice for ouzo

History

Summer ITP's Brother

YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Coperta da Sci

3⁄4 oz Apple brandy
3⁄4 oz Braulio
3⁄4 oz Sweet vermouth
1⁄4 oz Crème de Cacao
1 twst Orange peel (as garnish)
Instructions

Stir, strain, serve up in a chilled nick and nora or other small cocktail glass. Express oil from orange peel over drink, then use as garnish.

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Kellie Thorn, Empire State South, Atlanta, GA.
Source reference

"Nightcap" by Kara Newman pg, 53. Also at: https://imbibemagazine.com/coperta-da-sci-nightcap/

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Note to self: don't limit to serving as a nightcap. 4.5 if I could.
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Tasty, pleasant melange of flavors. Somewhat sweet, but expertly balanced by the bitter & fragrant alpine amaro. A somewhat smaller volume cocktail.

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