Turnbuckle

1 oz Cynar
3⁄4 oz Jamaican rum
3⁄4 oz Lemon juice
1⁄2 oz Passion fruit syrup, B.G. Reynolds
1⁄4 oz Orgeat
Instructions

Shake, pour unstrained into a DOF, orchid and mint sprig garnish.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Jen Akin
Source reference

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

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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sevyryelsdorn commented on 8/07/2020:

The reference shows/states to shake with crushed ice and then pour unstrained.

Kitty Hawk

1 1⁄2 oz Bourbon
1⁄2 oz Swedish Punsch, Kronan
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Falernum, Velvet Falernum
3⁄4 oz Lemon juice
Instructions

Shake, fine strain, up.

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

1 oz Bourbon, Wild Turkey 101
1⁄2 oz Cognac, Pierre Ferrand Reserve
1⁄2 oz Mezcal (Unaged)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Crème de Banane, Giffard
1⁄4 oz Herbal liqueur, Yellow Chartreuse
2 ds Bitters, Angostura
Instructions

Stir. Up. No garnish

Notes

Off the cuff Manhattan riff.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • This is pretty good. I played with it a little and think it comes out better with one big cube and a few red chili flakes to add a little heat.
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Hubajube commented on 1/28/2024:

Knob Creek often overwhelms cocktails, but here it's perfect.

Shawn C commented on 4/01/2024:

Quite good. I used Del Maguey Vida for the Mezcal. There is a lot of complex flavor here beyond the more noticeable earthy mezcal that is more noticeable. The Punt e Mes provides some welcome bitterness to the finish. The ratios seem right.

London Calling (Chris Jepson)

1 1⁄3 oz Gin, Beefeater
1⁄2 oz Lemon juice
1⁄2 oz Sherry, Lustau Fino
1⁄2 oz Simple syrup
2 ds Orange bitters
1 twst Grapefruit peel
Instructions

Shake.Up. Double strain to cocktail glass. Express grapefruit peel and garnish

Notes

Cara Devine's video mistakenly lists the gin as Beefeater 24. However, Beefeater 24 was not released until 2008.

History

Created for a 2002 Drinks International Magazine competition.

Yields Drink
Year
2002
Authenticity
Authentic recipe
Creator
Chris Jepson, Milk & Honey, London.
Source reference

https://classbarmag.com/news/fullstory.php/aid/1442/Classic_cocktails%3…
https://www.youtube.com/watch?v=tYnOsIac-5U

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Shawn C commented on 5/16/2024:

From what I can tell, the original recipe called for Beefeater in 2002, but not Beefeater 24 (which has teas as part of its profile) since the latter was not released until October 2008. [There is a typo in one article that says something about it being in 45 markets in 2004, but it doesn't match the rest of the article and was likely meant to be 2014 based on the article's 2015 date.] Dr. Adam Elmegirab's Book of Bitters lists the venue as Mad Fox in Amsterdam. Difford's says 2002 at Milk & Honey, London. I am wondering if the competition it was created for was in Amsterdam, since all appearances are that Chris Jepson was working in London at the time. At any rate, its long time inclusion on Milk & Honey's menu is what drove its popularity.

Shawn C commented on 5/16/2024:

Curated to correct gin, a note added about Beefeater 24 error, and a link added to reference an article published yesterday (which I didn't see until today, eerie coincidence) about the history of this cocktail.

It is a lovely drink. I particularly enjoyed a slight variation published by Adam Elmegirab which uses 3 dashes of his Spanish Bitters in place of the two dashes of orange bitters. The Spanish bitters are a more floral/fruity, semi-orange bitters which fit seamlessly into this recipe.

Jubilee Street

1 1⁄2 oz Whiskey (Van Brunt Stillhouse American Whiskey)
1⁄2 oz Amaro Montenegro
1 bsp Maple syrup (Calls for 'Heavy Barspoon')
1 bsp Allspice Dram
Instructions

Build over large rock in rocks glass. Stir 10-15 times. Garnish: Lemon Twist

History

Appears in: Regan, Gary. "Gaz Regan's 101 Best New Cocktails Vol. IV" (2015).

Yields Drink
Year
ca 2015
Authenticity
Unknown
Creator
Richard Boccato, Dutch Kills, Long Island City, NY, USA
Source reference

http://www.gazregan.com/101-best-new-cocktails-jubilee-street-by-richar…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • A touch sweet for me as is. I'll back off on the syrup next time. Otherwise, a really nice night cap sipper with great depth.
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Campden Cocktail (Louison)

1 1⁄2 oz Gin
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Aromatized wine, Lillet Blanc
Instructions

Stir with ice and strain into a chilled Nick and Nora or coupe. Garnish: orange twist.

Notes

I adjusted the measures of ingredients slightly from the 1, 1/3, 1/3 in source to make it easier, and to hit a 3oz volume. Ratios are the same.

History

Adaptation from a cocktail by the same name in "The Savoy Cocktail Book" by Harry Craddock. Original featured Kina Lillet (which is no longer available as far as I know) and specs of 1/2 Gin, 1/4 Cointreau, 1/4 Kina Lillet.

Yields Drink
Authenticity
Authentic recipe
Creator
Bob Louison, Lobster Bar at Island Shangri-La, Hong Kong
Source reference

https://imbibemagazine.com/campden-cocktail/

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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flickerdart commented on 12/27/2021:

Lillet is completely overpowered, tastes like a triple sec martini.

Death in Venice

2 oz Grappa, Nardini (bianco)
1⁄2 oz Dry vermouth
1⁄4 oz Absinthe
Instructions

Stir, strain, up.

History

Wanted a grappa cocktail. Made an Obituary with grappa instead of gin.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Montenegroni

1 oz Gin
1 oz Campari
1 oz Amaro Montenegro
Instructions

Stir and strain into rocks glass with fresh ice. Garnish: Orange Twist

Notes

A google search for "Montenegroni Cocktail" returns a handful of cocktails by the same name. The above seems to be the most prevalent, along with a version that subs the Montenegro for the Campari, ups the gin slightly, and cuts the sweet vermouth. Something like 1.25 gin, 1 mont., .75 vermouth. In my opinion, this makes a significantly inferior drink.

Yields Drink
Year
ca. 2014
Authenticity
Authentic recipe
Creator
Paul Manzelli, Bergamot, Somerville, MA
Source reference

http://cocktailvirgin.blogspot.com/2014/07/montenegroni.html

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • I am NOT a Negroni fan but this was enjoyable. Used Hendricks
  • Really good, significantly different from a negroni, and far more than the sum of its parts.
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Kindred Cocktails commented on 8/20/2020:

We don't normally publish simple Negroni variations because the database would quickly become littered with nearly-identical, similar-sounding cocktails. We allowed this primarily because of the reference and the generally-good cocktails from the source restaurant.

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.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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LemonMelon commented on 5/15/2023:

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.

Yields Drink
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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