Freshnet

1 1⁄2 oz Armagnac
3⁄4 oz Cynar (Fat)
1⁄4 oz Fernet (Gagliardo)
1⁄4 oz Green Crème de Menthe
4 ds Bitters, Angostura
Instructions

Long stir in OFD glass wiith ice, garnish with mint sprig and candied ginger on pick.

Notes

My crème de menthe is homemade, and based on a sweetened tincture.
Maybe a mint bitters can be replaced.

Cynar can be uped to 1 oz.

The drink can be served as a julep with crushed ice without the need of having the mix stirred before. But i have not a julep cup nor the patience to crush my ice without proper tools.

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Yields Drink
Year
2021
Authenticity
Your original creation
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Zachary Pearson commented on 2/05/2021:

What style of Armagnac do you recommend? More traditional or more cognac-like? Thanks,  Zachary

Pangolindo commented on 2/06/2021:

Hi,

More Armagnac like. As aged as you can afford without the need of an expensive one.

Mine seems to date back of 1987 as writen on the label, but i am not sure about that. Scarce informations are available on the bottle and internet.

Kind of dry spanish brandy.

I received the bottle as a gift from my brother in law.

Zachary Pearson commented on 2/06/2021:

So I'm drinking one of these right now, with Dartilongue 23 yr Armagnac, Cynar 70, Fernet Branca and Giffard Menthe Pastille. It's quite nice - well balanced, and to me it pays homage to some classics - it's like a Stinger x Art of Choke. Lovely herbal-spicyness with menthol topnotes, and rich enough without being sweet. Thanks for posting this.  Zachary

The Fixer

1 1⁄2 oz Rye, Russell's Reserve
1⁄2 oz Aquavit, Linie
3⁄4 oz Aromatized wine, Cocchi Barolo Chinato
1⁄2 oz Braulio
Instructions

Stir, strain into old fashioned glass with a large cube or sphere.

Yields Drink
Authenticity
Authentic recipe
Creator
Sam Johnson, Clover Club, Brooklyn, NY
Source reference

https://punchdrink.com/recipes/the-fixer/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Gustin Gang

3⁄4 oz Gin
3⁄4 oz Sloe gin
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Cynar
2 ds Peychaud's Bitters
1 twst Lemon peel (As garnish)
Instructions

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

History

At Our Fathers, I decided to riff on the 1919 Cocktail utilizing dry and sloe gin as the two spirits (we were a gin bar after all). While I kept the Punt e Mes intact, I switched from molé to Peychaud's Bitters due to their working well with sloe's fruit notes. Moreover, I swapped the original's Benedictine for Cynar to pair with the sloe gin akin to Phil Ward's Lipspin. For a name, I thought about what else was happening around 1919 -- namely, gangs were gearing up for Prohibition. One famous Boston gang to work bootlegging into their operations was the Gustin Gang. The Gustin Gang was formed in the mid-1910s and by the 1920s began to dominate Boston's underworld. During Prohibition, they purchased rum-running boats that brought booze from international waters into South Boston where they supplied their South Boston speakeasy, the Sportlight, as well as other local establishments.

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

https://cocktailvirgin.blogspot.com/2018/03/gustin-gang.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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Bahama Mama A Moi

1 oz Dark rum, Appleton V/X (Or Demerara rum)
1⁄4 oz Overproof rum, Lemon Hart 151
1⁄3 oz Coffee liqueur, Kahlua
1⁄4 oz Vanilla liqueur (Nassau Royale)
1⁄3 oz Coconut liqueur (Clément Mahina)
3 oz Pineapple juice
3⁄4 oz Lemon juice
1 spl Grenadine
3 dr Bitters, Bittermens 'Elemakule Tiki
1 wdg Pineapple (Garnish)
Instructions

Combine all ingredients in a shaker with ice cubes. Shake.

Serve into a large glass. Garnish with a pineapple chunk (optional).

History

From the Peace and Plenty bar of Exuma Island in the Bahamas, a tribute to the Doc'.

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Yields Drink
Year
1998
Authenticity
Altered recipe
Creator
Doctor of libation Lermon Rolle
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Bitter Sweet Poison

2 oz Maple Canadian whisky, SAP56
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄2 oz Maple syrup
2 oz Bitter lemon soda, Great Jamaican (to top)
4 dr Bitters, Angostura (as garnish)
1 spg Thyme (or rosemary, as garnish.)
Instructions

Shake, strain, old fashioned, large rock, top, stir gently, garnish with bitters and sprig.

Notes

Sprig may be dried.

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© 2020 Pub Saint Pierre
Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Pub Saint Pierre, Montreal, QC, Canada
Source reference

https://sap56.com/mixologist.html

Curator rating
Not yet rated
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The Extra Mile

3⁄4 oz Bourbon
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Aromatized wine, Lillet
3⁄4 oz Ancho Reyes Verde chile liqueur
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, up

Yields Drink
Year
2021
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Interesting and tasty but not focused. Subbed Dimmi for Lillet for extra bitterness. Needs a different bitters to give the weird flavor combo a throughline.
  • Much better balanced than I might have expected!
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Rum Balans

1 oz Jamaican rum, Appleton (Signature Estate Rum)
3⁄4 oz Maraschino Liqueur
1⁄2 oz Allspice Dram
1⁄4 oz Coconut rum (Used Koloa Kaua)
1 twst Orange peel
1 pn Nutmeg (freshly ground)
Instructions

Stir all ingredients with ice and strain into cocktail glass. Express orange and drop into glass. Add shaved nutmeg.

Picture of Rum Balans
Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Reed Sandridge, Cocktail Crafting, Washington, DC
Source reference

@cocktailcrafting

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4 stars
(2 ratings)
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Secret Saba

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Cognac
3⁄4 oz Moscatel Sherry
1⁄2 oz Fernet Branca
Instructions

Short stir (a 10 count), strain into a chilled coupe.

Notes

The cognac should be an older style with some sweetness, color and boise. For the sherry, use something darker, not a Chipiona. I used Valdespino - the one with the gorgeous orange label.

History

Started out as a Toronto riff. I love a rye/cognac split base, and the sherry was at hand. It just took the realization that too much dilution makes the Fernet overly medicinal.

Yields Drink
Year
2021
Authenticity
Your original creation
Creator
Zachary Pearson
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Parisian Blonde

1 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Añejo rum
1 oz Cream (see note)
1 pn Cinnamon (as garnish)
Instructions

Stir the rum and curacao, strain into a chilled coupe. Float cream, garnish.

Notes

To make the cream, combine 6 oz heavy cream and 1 oz 2:1 Demerara syrup. Whip until slightly thickened but pourable.

History

Adapted from a Savoy drink (1/3 ea rum, cream and curacao shaken) by Erik Ellestad.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Erik Ellestad
Source reference

Smuggler's Cove, pg 174

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Pearly Queen

2 oz Vodka, Ketel One
1⁄2 oz Pear liqueur, Clear Creek
3⁄10 oz Herbal liqueur, Yellow Chartreuse
3 ds Bitters, Bittermens Hopped Grapefruit
Instructions

Ice in a shakers. Ingredients. Stir well. Strain.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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