Curfew

1 oz Pineapple juice
1 oz Mastika (Skinos)
1 oz Lime juice
1⁄2 oz Grappa (Nardini 60%)
1⁄2 oz Cuban rum, Havana Club 3
1⁄2 oz Beer Syrup
1⁄4 oz Yuzu juice
Instructions

Shake, strain, coupe.

Notes

Beer syrup: Lager or pils beer kind (or not...maybe ipa could be funky)+ Same part sugar. Water bath (no need to heat, just warm water). Bottle.
It's pretty stable, mine has 6 months at least.
It imparts apple kind of flavor and a bit of acidity.
High proof grappa brings white chocolate.

History

Just came back from Greek islands.
And bought first bottle of Mastika as well as metaxa 5.

The drink is tropical and very sour.
Mastika and pineapple mix well together.
Maybe Mastika could be increased by 1/4 or more.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Irish Goodbye

1 1⁄2 oz Irish whiskey
1⁄4 oz Coffee liqueur, Galliano Ristretto
1⁄4 oz Cynar
1 bsp Demerara syrup
1 ds Bitters, Bittermens Xocolatl Mole
1 Coffee bean (stirred)
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, big rock, twist.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Cherry Almond Gallette

2 oz Bourbon, Bulleit
3⁄4 oz Cynar
1⁄4 oz Cherry Liqueur, Rothman and Winter
1⁄3 oz Orgeat
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Stir, strain into a cocktail glass.

Yields Drink
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • A bit sweet
  • made with orange fig bitters. delisc.
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Lousã Special

1 oz Bourbon
1 oz Bianco Vermouth
1 oz Beirao
Instructions

Combine in shaker with ice. Stir. Serve straight up.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Tom Marrion
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Cynarita

1 1⁄2 oz Blanco tequila
1⁄2 oz Campari
1⁄2 oz Cynar
1 Lemon peel
Instructions

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

Notes

I personally prefer this with a grapefruit swath rather than lemon, but to each their own.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Michael Madrusan, The Everleigh, Fitzroy, Melbourne, VIC, Australia
Source reference

"A Spot at the Bar," Michael Madrusan & Zara Young, Hardie Grant Books, 2016, p. 49

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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drjones commented on 7/03/2024:

It's a nice riff on a Negroni with less Campari, which I prefer, and swapping in Cynar for the sweet vermouth. I used Ocho Plata tequila which complimented the bitterness of the Amari & a lemon twist. I'll try the grapefruit twist next time as suggested & since it pairs well with agave.

Everything's gonna be alright

1 1⁄2 oz Cognac (Camus île de Ré)
3⁄4 oz Pineapple juice
1⁄3 oz Herbal liqueur, Chartreuse (MOF* 45%)
1⁄3 oz Averna
Instructions

Build and serve in rock glass stir a bit, serve.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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drinkingandthinking commented on 1/16/2022:

pretty good - I had different VS cognac and had to use regular chartreuse. I opted to use yellow for a mellow flavor and it was nice and smooth. Have to find the 45% for a bit more bite to it.

Diamonds & Spades

1 1⁄2 oz Fernet Branca
1 1⁄2 oz Campari
1⁄2 oz Simple syrup
7 ds Peychaud's Bitters
1 pn Salt (or 2-5 drops of a 1:4 saline solution)
1 rinse Absinthe
1 twst Lemon peel (Oils as garnish)
Instructions

Dissolve salt in simple syrup, add rest save for the absinthe and lemon peel, stir with ice, and strain into an absinthe-rinsed rocks glass. Twist a lemon peel over the top and discard.

History

For my shift drink at work one night, I thought about our amari collection and considered taking the Ferrari (50:50 Fernet-Campari) shot in a New Orleans direction. Given that Boston's love of the Sazerac is frequently traced back to Sazerac evangelist John Gertsen at No. 9 Park followed by Drink (where he hosted Sazerac Sundays), I thought about the New Orleans bar where he learned to love them -- Tujagues. That restaurant name made me think of "Two Jacks" as in playing cards, and the one red ingredient and one black ingredient made me hone in on card suits for a name. In the end, Diamonds & Spades won out over the Clubs & Hearts.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Our Fathers, Allston/Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2018/02/diamonds-spades.html

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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Metal Urbain

1 3⁄4 oz Cognac
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro Nardini
1⁄4 oz Herbal liqueur, Green Chartreuse
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.

History

I was inspired by the Punt e Mes-Amaro Nardini combination in the Carroll Gardens that also appears in a few other cocktails that I have enjoyed. The richness and depth of my Pierre Ferrand Cognac seemed like a great parallel to the way Amaro Nardini comes across in a drink, and from there, I opted for Green Chartreuse as an accent for it teamed up wonderfully with Nardini in the Green Hornet and Key Party, and for chocolate bitters to augment that note in both the Nardini and the Cognac (plus, Green Chartreuse and chocolate are a match made in heaven). Given the two French ingredients, I dubbed this one after one of the first French punk bands, Métal Urbain, whose album was a cult hit at the radio station I worked at in graduate school.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/10/metal-urbain.html

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Spanish Steps

3⁄4 oz Gin
3⁄4 oz Campari
1⁄2 oz Tawny port
1⁄2 oz Coffee liqueur
1 Orange peel
Instructions

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

Notes

Brands weren't specified, but I like this with a strong, juniper forward London Dry style gin (I usually use Junipero) and the drier St. George NOLA coffee liqueur. I sometimes also swap out the tawny port for the port-like Dubonnet or a sweeter sherry like East India.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
David Molyneux, The Everleigh, Fitzroy, Melbourne, VIC, Australia
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Probably a 3.5, good negroni variation. made with Mr. Black, which was good, I would have caution with the coffee liqueur if you were using something sweeter.
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Cantilever

1 oz Rye, Rittenhouse
1⁄2 oz Gin, Gordon's
1⁄2 oz Byrrh
1 oz Amaro Lucano (Lucano Anniversario)
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; up. Garnish with a folded lemon peel clipped to the rim so that it extends unsupported off the side of the glass.

Notes

The "Anniversario" bottle of the amaro came out a few years ago to celebrate the 120th anniversary of the distillery. It's a bit higher proof than their regular offering.

History

Signature drink for the 80th anniversary of the Society of Architectural Historians.
Credit to Chris Elford's Sharpie Mustache as proof of concept for a rye/gin/amaro/aperitif combo.

Picture of Cantilever
Craig Eliason
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, St. Paul, Minnesota (USA)
Source reference

https://www.sah.org/conferences-and-programs/sah-80th-anniversary-celeb…

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Very nice; 2:1 split base ~60% abv rye to counteract for 40% gin, otherwise to spec
  • Used Beefeater gin. Will use Tanqueray or a botanical gin next time. 4 stars
  • Didn't have Lucano Anniversario, so made with the standard Lucano and still quite nice. 4.5 if I could.
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Shawn C commented on 1/19/2023:

Tasty. Sweetness and cola flavor from the Lucano dominates, blending well with the rye. Some botanicals from the gin and the Lucano. Byrrh can be problematic for me in classic cocktails, but it is very much hidden in the background here. There is a good base recipe in this drink to play with; some might prefer a drier cocktail with more gin/rye/Byrrh using perhaps 1/4 oz less Lucano, but the current offering is an easy, no fuss, sipper. [Note: I used standard Amaro Lucano (not Anniversario), Tanqueray, Rittenhouse, and Byrrh.]

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