Earl of Lavender

1 1⁄2 oz Gin
3⁄4 oz Bergamot liqueur, Italicus
3⁄4 oz Simple syrup (lavender infused)
1⁄2 oz Lime juice
2 ds Bitters (Earl Grey)
3 oz Tonic water, Fever Tree (Mediterranean)
Instructions

Shake everything but the tonic with ice. Pour into collins glass and top with 3-4 oz tonic.

Notes

1821 Bitters out of Atlanta makes a lavender sea salt simple syrup that inspired this summertime experiment. Their Earl Grey bitters help balance the sweetness of the syrup and liqueur but other fruit or herbal bitters might also be interesting. As always, adjust syrup and citrus to your taste.

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Your original creation
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Average rating
4.5 stars
(5 ratings)
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Good mix of botanicals. Needed to up the lime juice to 3/4 oz for my palate.

Wisconsin County Road Double Y

1 oz Rye, High West Double Rye
1⁄2 oz Gran Classico
1⁄2 oz Campari
1⁄2 oz Ramazzotti
1⁄2 oz Cynar
3 Olive
Instructions

Stir liquid ingredients with ice. Pour into an old fashion glass with large cube of ice. Garnish with three olives on a cocktail stick.

Notes

The drink starts with a gentle waft of sweet spice and ethanol. The flavors seem to hit all of the senses at once with spices from the rye and Ramazzotti and citrus-like sweetness from the Gran Classico and Campari. You are finally left with vegetative bitterness from the various amari.

History

As with most drinks, I start with a kitchen sink approach with everything being thrown in, and slowing removing the unnecessary or unwanted parts. In this case, the basic Boulevardier was changed to incorporate more flavors. The Campari was split with Gran Classico to allow other favors to be noticed. The Ramazzotti and Cynar replaced the red vermouth, because they bring more flavors to the party. In the end, the drink becomes an amari bomb.
The name is a combinations of spoofs and obtuse references. 'Wisconsin' was used, because the folks there always add olives to a cocktail. 'County Road' was used as a reference to boulevard...ier (ha,ha). And 'Double Y' is a rhyme with Double Rye whiskey. The county roads in Wisconsin use double letters to identify minor roads such as YY, aka Double Y. So, in the end, this drink is meant to remind you of a pleasant drive on a rustic road.

YieldsDrink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Great aperitif.
  • Pretty good - but the Gran Classico somehow manages to dominate. Maybe drop it to 1/4 and increase the Cynar.
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Grapefruit Blossom

2 oz Light rum
1 oz Grapefruit juice
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Shake and strain into cocktail glass.

Notes

Caiafa calls for Diplomatico Bianco Reserve Rum. Old Waldorf Astoria Bar book calls for Bacardi.

History

Originally appeared on the "Cuban Concoctions" Section of "The Old Waldorf Astoria Bar Book."

YieldsDrink
Authenticity
Authentic recipe
Creator
Waldorf Astoria Bar, New York, NY
Source reference

Caiafa, Frank, "The Waldorf Astoria Bar Book" 2016

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • This drink is not very good as listed. It lacks acidity, and just comes across as bitter and flat. The Hemingway Daiquiri includes the lime for a reason that is painfully obvious when drinking this.
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Golden Grove

2 oz Sweet vermouth, Cocchi Vermouth di Torino
3⁄4 oz Navy strength rum, Smith & Cross
1 bsp Maraschino Liqueur
1 ds Orange bitters
1 twst Orange peel
Instructions

Combine liquid ingredients and stir with ice. Strain into coupe. Garnish with twist of orange peel.

YieldsDrink
Authenticity
Authentic recipe
Source reference

https://alpenz.com/recipe-0526-0117.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Made with the M&R I had on hand, prob a step down from CVdT. Did Regans' + Bolivar bitters. Fruity, winey. A bit too sweet on sip but finish dries out. A clever combination.
  • A tasty and complex cocktail. For orange bitters, I used Trinity bitters by Bittercube. It is a mix of three bitters: Orange bitters, cherry bark vanilla bitters, and bolivar bitters. A great bitters that can add depth and flavor to a cocktail. Rate: 5
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yarm commented on 3/22/2023:

Now called the less colorful "Golden Grove" on Haus Alpenz's site.

Since Alpenz was the source of the drink in the first place, I've curated this to follow suit on the name change.

I’m a fan of Manhattans, and this is a delicious, dark, fruity riff 👍🏼

Careless Whisper

1 oz Navy strength rum, Smith & Cross
1 oz Dry vermouth, Dolin
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1 ds Orange bitters
1 ds Bitters, Angostura
Instructions

Stir with ice. Strain into coupe.

YieldsDrink
Authenticity
Authentic recipe
Source reference

https://alpenz.com/recipe-0526-0336.html

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Lovely amber color. Used M&R for the sweet. This is about the vermouths, through volume, countering the aggressive funky rum. Agree that the nose is uninviting, but the taste works pretty well. Grew on me.
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Used Noilly Prat extra dry and Antica Formula. Smells truly foul, but actually tastes okay. Boozy, funky and sweet.

Filthy Rich

1 oz Rye
1 oz Dry vermouth
1⁄2 oz Cynar
1⁄2 oz Bénédictine
1 twst Lemon peel (as garnish)
Instructions

Stir with ice. Strain into chilled glass. Garnish.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Zachary Gelnaw-Rubin, Dutch Kills, NYC
Source reference

Bartender’s Choice app

Curator rating
4 stars
Average rating
4 stars
(11 ratings)
From other users
  • Try with 1.5oz rye and possibly less benedictine
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A touch sweet as written. Would reduce Benedictine to 1/4 and/or raise rye to 1 1/2.

Petal and Scale

2 oz Mezcal
1 oz Cynar
1 bsp Hot sauce
1 ds Bitters, Angostura
1 ds Pepper tincture (Cocktail Spice Thai green chili)
Instructions

Stir, strain, garnish with a baby pepper if you have one.

Notes

This is designed to showcase a high-quality hot sauce, so choose wisely. I used Addo's fermented habanero. Adjust the proportions based on how intense the sauce is.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
Not yet rated
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Frunchroom

1 1⁄4 oz Gin
1 1⁄4 oz Bianco Vermouth
3⁄4 oz Herbal liqueur, Jeppson's Malort
Instructions

Stir; strain; lowball wtih one big rock

YieldsDrink
Authenticity
Your original creation
Creator
Benjamin Mako Hill, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Doralto

1 1⁄2 oz Tequila
1⁄2 oz Lemon juice
1⁄4 t Sugar
1 ds Bitters
4 oz Tonic water
1 sli Lime (for garnish)
Instructions

Glassware: highball glass.

Shake lemon juice, sugar, bitters and tequila in a shaker with ice. Strain into a highball glass 2/3 filled with ice cubes. Add the tonic water and garnish with the slice of lime.

YieldsDrink
Authenticity
Authentic recipe
Source reference

The Cocktail Handbook by Maria Costantino, Barnes & Noble, New York, 2001, p. 137.

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Tequila and tonic water go surprisingly well together. Latin American combination. I don't see the point of using fresh ice cubes in the highball glass.
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(the) MarketPlace

1 1⁄2 oz Cachaça
3⁄4 oz Dry vermouth
1 oz Grapefruit juice (Ruby Red)
3⁄4 oz Tamarind syrup
1⁄4 oz Lavender syrup
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

I prefer cachaca, and this will work well with rum.

History

I was in my local grocery, The MarketPlace, and discovered something entirely new to me: tamarind syrup.

YieldsDrink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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