Fly-By-Knight

1⁄2 Egg white
3⁄4 oz Lemon juice
3⁄4 oz Bourbon, Buffalo Trace
3⁄4 oz Amaro Nonino
3⁄4 oz Aperol
1 oz Red wine (As float, see instructions and note)
Instructions

Pre-chill a coupe. Dry shake everything but the float then wet shake and strain into the coupe. Allow the foam to settle and cloudiness to subside. Now the tricky part, take a bar spoon and near the edge of the glass gently submerge the head of the spoon, just below the foam, then very carefully and slowly using the spiral of the bar spoon pour your wine float down beneath the foam, if you do this correctly you'll see a red layer forming between the drink and foam. When you've finished your float, carefully pull out your barspoon, wipe down the head of the spoon with a bar towel and use the curved side to smooth over the foam and hide your float pour entry point.

Notes

Pouring the wine float will take some practice, so don't be disheartened if you don't crack it first time. For the wine, I used 2015 Banfi Brunello, but any rich Tuscan red will work.

Picture of Fly-By-Knight
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Piers Knight, Reading, Berkshire, UK
Source reference

This cocktail is the love child of Sam Ross' Paper plane and a New York sour

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • This is where new school meets old school, decadent, smooth and rich. Wine and bourbon are always best friends, while the egg white reigns in the amaro's and bite from the lemon juice to balance the evolution in your mouth. — ★★★★★
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Suze and Treuse

1 1⁄2 oz Suze
1 1⁄2 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Tonic water syrup
4 oz Seltzer water
1 twst Lemon peel
Instructions

Combine Suze, yellow Chartreuse and tonic syrup over a big rock. Stir and add seltzer over top, garnishing with lemon twist.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The Bitter Smoke

1 oz Mezcal
1 oz Tequila
1 oz Aperol
2 oz Grapefruit juice (Pink)
Instructions

Quick shake, strain into an ice filled DOF.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Ian Wickman, Idealist Foods
Source reference

https://idealistfoods.com/cocktails/the-bitter-smoke-mezcal-grapefruit-…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Zachary Pearson commented on 7/08/2020:

Curated this - removed a lot of copyright material. Specified pink grapefruit juice. Thanks,  Zachary

The Glorious Fourth

2 oz Brandy
1⁄2 oz Lime juice (Juice of one lime)
4 ds Simple syrup (Gum Syrup)
1 ds Jamaican rum
3⁄4 oz Vanilla ice cream (Calls for 1 scoop, feel free to estimate here)
Instructions

Long shake, strain into a coupe.

Notes

I used - 1/4-1/2 oz of Gum Syrup, and 1/8 oz Jamaican Rum and it was very tasty, maybe increase the Jamaican rum a bit. This cocktail is wild the lime and Ice cream seem like such an odd pairing but it's similar to an orange creamsicle with a good dose of Brandy holds it altogether similar to Benedictine's role in most of it's cocktails.

Yields Drink
Year
1892
Authenticity
Authentic recipe
Creator
William Schmidt
Source reference

https://euvs-vintage-cocktail-books.cld.bz/1892-The-flowing-bowl-when-a…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Zachary Pearson commented on 7/07/2020:

Curated this slightly - limes were a lot smaller back then, so I dropped the lime to 1/2 oz from 1. Added a link to the EUVS copy of the book. Thanks,  Zachary

subspot commented on 7/09/2020:

Thanks Zach for the link and curation! 

Zachary Pearson commented on 7/10/2020:

No problem... that site is a treasury for cocktail geeks. It should be bookmarked by anyone who is even remotely serious about cocktails. Thanks,  Zachary

hypoxic_ commented on 9/25/2022:

Used 1.5 oz of ice cream and the more generous 1/4 oz of demerara syrup

Would recommend a preliminary shake/strain with ice or chilling all the ingredients beforehand as the ice cream really doesn't chill things down. A quick pulse blending also helps to make a more homogeneous drink .

Overall the lime/cream mix works really well with brandy! Swapping the proportions for rum/brandy also probably would be really good as well

Amaro Paisano

2 oz Bourbon
1 oz Simple syrup (Coca Cola syrup, see note)
1 oz Campari
1⁄2 oz Amaro Nonino
2 ds Bitters, Angostura Orange
1 twst Orange peel
Instructions

Wet shake all ingredients for 12-15 sec, pour over a large cube of ice in a double old fashioned glass. Initially when poured will appear murky/muddy, allow to settle till obsidian and garnish with orange twist, ensuring to express oils.

Notes

Reduce the coke (sugar, no HFCS please!) in a pan, get to boil then reduce to simmer for 30+ mins till 1/6 volume.

History

Based on an the Italian American, substituting Maple syrup for Coca cola reduction, lemon juice for orange bitters, lemon twist for orange twist and Amaro, Nonino for Montenegro.

Picture of Amaro Paisano
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Piers Knight, Reading, Berkshire, UK
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Cheeky little monkey of a cocktail, this little sort will set the tone for an evening of debauchery and poor decisions. — ★★★★★
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Fougere Rose

1 1⁄2 oz Gin, Hendrick's (Midsummer)
3⁄4 oz Lime juice
3⁄4 oz Bergamot liqueur, Italicus
1⁄2 oz Suze
1⁄4 oz Grapefruit juice (White)
1 bsp Orange flower water
Instructions

Shake, strain, up.

History

The basic idea of this came from @Drunklab - it was a way to solve two problems - that Hendrick's is delicious but difficult outside a G&T - it lacks bitter/green notes. The Italicus is delicious but needs less sugar or more punch. This now makes me think of a classic fragrance family called Fougere, which means fern-like - think citrus, lavender, tonka and oakmoss.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • We added a little simple syrup and loved it. — ★★★★★
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  • Christmas Concoction — Gin, Crème de Violette, Cassis, Aztec Chocolate bitters, Lime juice
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Zachary Pearson commented on 9/02/2020:

Thanks - it's just unfortunate it's hard to find white grapefruit anymore. Thanks,  Zachary

Zachary Pearson commented on 2/04/2021:

Hmm... how big is your barspoon? Mine is about 1/2 teaspoon or two dashes. Thanks,  Zachary

Cukes of July

2 sli Cucumber (1/2 inch)
2 spg Dill (Fresh)
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Falernum, Velvet Falernum
2 oz Gin
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Lime juice
4 ds Bitters, Fee Brothers Grapefruit
1 spl Club soda
Instructions

Add 1 slice cucumber and 1 sprig of dill to shaker. Muddle (but do not liquefy) with Maraschino and Falernum. Add gin, Cocchi Americano, lime juice, and 3 dashes of bitters. Add ice and shake 15 seconds. Double strain into two rocks glasses filled with ice, add one dash of bitters, and top with club soda. Garnish with remaining cucumber slice pierced with dill.

History

Fourth of July and we didn't have all of the ingredients for the "Dillionaire". We had more than plenty of garden fresh cucumbers and some dill, so we improvised a few of the commercially available ingredients and were delighted with the result.

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Mixed up in Nashville
Source reference

https://www.seriouseats.com/recipes/2014/03/dillionaire-dill-hendricks-…

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Dillionaire
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Machine Gun Etiquette

3⁄4 oz Scotch
3⁄4 oz Apple brandy (Aged such as a VS Calvados or Laird's Bonded)
3⁄4 oz Fino sherry
3⁄4 oz Cynar
1 ds Peychaud's Bitters
1 rinse Apricot liqueur (Glass rinse)
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe or double old fashioned glass pre-rinsed with apricot liqueur, and garnish with an orange twist. Leaving some of the excess rinse in the glass would do no harm here.

History

Late last year, I was enjoying the autumn evening and thought about the Fall-inspired combination of Scotch and apple brandy. I then considered how well each pair with Cynar, and the Cynar made me think of the pairing with apricot liqueur in the Enjoy the Silence and other drinks like the One One Thousand. The Cynar also made me think of the Remember the Alimony, and the idea quickly came together. Finally, I added a dash of Peychaud's upon straw tasting the combination since it needed a little extra depth. For a name, I dubbed this one the Machine Gun Etiquette after a song by The Damned perhaps due to the smoky element or as an alternative to alimony payments (please don't take the last one seriously folks).

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/10/machine-gun-etiquette.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Kaiteur Swizzle

3⁄4 oz Lime juice
1⁄2 oz Grade A amber color and rich taste maple syrup
1⁄2 oz Falernum, Velvet Falernum
2 oz Blended rum (Aged, Guyana)
2 ds Bitters, Angostura
1 spg Mint (as garnish)
Instructions

Glassware: Collins or highball

Garnish: Swizzle napkin wrap and mint sprig

Add all the ingredients to glass, fill 3/4 full with crushed ice, and swizzle with a barspoon (or lélé). Add more crushed ice as need to fill the glass, and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Martin Cate
Source reference

Smuggler's Cove, p. 140

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
From other users
  • Simple but really good rum swizzle!
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Craig E commented on 7/05/2020:

Curated a bit including correcting the spelling of the name to "Kaieteur" (which comes from a huge waterfall in Guyana). Other online recipes have the lime juice at 1/2 oz, and also include grated nutmeg as an additional garnish. (I don't have access to the Smuggler's Cove book now to verify.)

noksagt commented on 7/04/2020:

First edition of the book has the misspelled "Kaiteur" twice (once in the drink title and once in the statement "Named for the breathtaking Kaiteur Falls in Guyana.")

The recipe is already correct to what is printed in the book (no nutmeg, 3/4 oz lime).

Craig E commented on 7/05/2020:

Thanks @noksagt. Since the misspelling is from the horse's mouth, I'll revert this entry to it, and just leave these comments for the satisfaction of my fellow pedants. 

noksagt commented on 7/05/2020:

For whatever it is worth, yelp photos of the menu have this spelled as "Kaieteur" and omit nutmeg, but are also reasonably recent compared to the 2010 Bon Apetit iteration. I can't find pictures of the drink in the bar to see what they actually serve.

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