Black Tea Crusta In The Rye

2 oz Rye
1⁄2 oz Orange Curaçao
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup (black tea infused simple syrup)
2 ds Orange bitters (used 1ds Fee & 1ds Regans)
Instructions

Add all ingredients into a shaker with ice and shake until cold. Strain into a chilled sugar-rimmed coupe glass and garnish with an expressed orange peel.

Notes

A riff off of a riff of the classic Brandy Crusta.

History

A riff of the Brandy Crusta invented by an Italian bartender named Joseph Santini in New Orleans. 1850's

Picture of Black Tea Crusta In The Rye
Yields Drink
Year
1850
Authenticity
Altered recipe
Creator
Joseph Santini, New Orleans
Source reference

Punch Drink

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5 stars
(1 rating)
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Tempest in a Teapot

2 oz Scotch, Bank Note
1⁄2 oz Swedish Punsch, Kronan
1⁄2 oz Earl Grey Tea Syrup
3⁄4 oz Lemon juice
1 Egg white
8 dr Bitters, Dr Adam Elmegirab’s Teapot Bitters
Instructions

Dry shake, wet shake, strain into a chilled coupe. Garnish with 8 drops of bitters in the egg foam, swirled (I use Dr Adam Elmegirab’s Teapot Bitters, sub with any aromatic bitters).

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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Abstract Truth

1 1⁄2 oz Scotch, Bank Note
1 oz Amaro, CH Distillery (or Cynar 70)
1 oz Amaro, CH Distillery (Dogma Bitter Dog, or Zucca Rabarbaro)
1 Grapefruit peel
Instructions

Stir, strain into a chilled old fashioned glass. Garnish with a long expressed grapefruit swath, curled inside the glass. No ice.

Notes

The Chicago-based CH products aren't nationally available as far as I know. The CH Amaro is a high proof amaro (40%) infused with cacao nibs, sub with Cynar 70 and a dash of Scrappy's Chocolate Bitters (or other chocolate / mole bitters). The CH Dogma Bitter Dog is very similar to Zucca Rabarbaro.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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The Peary Sour

1 oz Pear eau de vie
1 oz Vodka, Belvedere
1⁄2 oz Honey syrup
1⁄2 oz Orgeat
3⁄4 oz Lemon juice
1⁄2 oz Egg white
1 twst Lemon peel (as garnish)
3 ds Orange bitters, Angostura
Instructions

However you do your egg whites/aqua faba, but I usually do the dry shake first. Then shake with ice. Strain into old fashioned glass with a fresh cube. Express lemon peel + garnish. Dash or two of Angostura bitters in the foam and decorate as needed.

Notes

The pear eau-de-vie was Goutte de Poire Williams. Vodka was the unfiltered 'Single Estate Rye' from Belvedere.

History

My personal pandemic drink project.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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  • La Florida Cocktail — Blended rum, White Crème de Cacao, Sweet vermouth, Lime juice, Grenadine
Zachary Pearson commented on 8/24/2020:

When you say "Dash or two in the foam and decorate as needed" - are there bitters involved? Thanks,  Zachary

Minor Burn

2 1⁄2 oz Gin, Aviation
3⁄4 oz Orange liqueur, Solerno blood orange liqueur
1 oz Grapefruit juice
1 t Jalapeño (Seeds removed)
5 ds Grapefruit bitters
1 oz Tonic water, Fever Tree
Instructions

Middle fresh jalapeño in the bottom of a mixing glass. Add ice & remaining ingredients, except tonic water. Shake. Add tonic and double strain into the glass of your choice.

Notes

Muddle diced jalapeño without seeds for fresher vegetable taste. Adjust amount for major burn.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Genever Convention

3⁄4 oz Oude genever, Bols
3⁄4 oz Sloe gin (Hayman's)
3⁄4 oz Aquavit, Linie
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 bsp Gomme syrup
1 ds Bitters, Bar Keep Chinese Bitters
2 Brandied cherry (on a toothpick)
Instructions

Stir, stain, coupe

History

As so often (with me, anyway), the name came first, inspired by Brian Miller/Death & Co's Conference. Then the search for a suitably international set of ingredients that also tasted good ...

Picture of Genever Convention
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Leslie C
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Probably more like a 4.5, but it's rare to taste something that tastes so unique/original (in a good way.) Subs: Old Duff Genever, Plymouth Sloe, and Dashfire Ancient Chinese Secret bitters.
  • Well balanced. 4.5 if I could.
  • Subbed Heyman's Old Tom for genever, simple, and used Aalborg and a Luxardo cherry. A nice and original combo of flavors. On a second go 'round, went lighter on curacao and aquavit, heavier on gins. Friend tasted Mike and Ikes.
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Mixin In Ansley commented on 5/22/2024:

Spicy, fruity, rich with the Genever mouthfeel- and equal parts. Can’t beat it.

Amburoni

1 oz Cachaça, Avúa Amburana
1 1⁄2 oz Sweet vermouth
3⁄4 oz Campari
1⁄3 oz Fernet Branca
Instructions

Stir. Up. Strain to lowball with big ice. Orange Peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Felipe Palanowski. Rabo di Galo. Florianópolis. Brasil
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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Holbein

1 oz Gin, Beefeater
1⁄2 oz Aquavit, Tattersall
1 oz Sloe gin, Plymouth
1⁄2 oz Amaro, Vecchio Amaro del Capo
1 twst Lemon peel (expressed and discarded)
1 spg Thyme (as garnish)
Instructions

Stir; strain; rocks; garnish.

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

https://artuk.org/discover/artworks/search/actor:holbein-the-younger-ha…

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Northern European old fashioned in a way.
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Hot Priest

1 1⁄2 oz Amaro, Borsci San Marzano
1 oz Bruto Americano
1⁄2 oz Herbal liqueur, Green Chartreuse
1 twst Orange peel (as garnish)
Instructions

Build over one big rock, garnish.

History

Archbishop variant

Yields Drink
Year
2020
Authenticity
Unknown
Creator
reddit user iwantabassethound
Source reference

https://old.reddit.com/r/cocktails/comments/icx97r/hot_priest_borsci_am…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Smoke on the Beach (Jim Kearns)

1 1⁄2 oz Blanco tequila
1⁄2 oz Mezcal
1⁄2 oz Herbal liqueur, Green Chartreuse
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
4 lf Sage (one for garnish)
3 pn Black pepper (garnish, fresh ground)
Instructions

Shake with ice (reserve one sage leaf for garnish), strain into highball glass with ice. Garnish with a single sage leaf and three turns of fresh ground pepper from a mill.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Jim Kearns, Tijuana Picnic, NYC, NY
Source reference

https://www.foodrepublic.com/recipes/mexican-winter-warmer-smoke-on-the…

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Linda likes this one — ★★★★
  • I like to bruise the sage leaves a bit with a muddler first. Double strain onto fresh rocks. I also use a little less syrup. Superb cocktail. Try Pusherman if you like this. — ★★★★★
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