Doralto

1 1⁄2 oz Tequila
1⁄2 oz Lemon juice
1⁄4 t Sugar
1 ds Bitters
4 oz Tonic water
1 sli Lime (for garnish)
Instructions

Glassware: highball glass.

Shake lemon juice, sugar, bitters and tequila in a shaker with ice. Strain into a highball glass 2/3 filled with ice cubes. Add the tonic water and garnish with the slice of lime.

Yields Drink
Authenticity
Authentic recipe
Source reference

The Cocktail Handbook by Maria Costantino, Barnes & Noble, New York, 2001, p. 137.

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Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Tequila and tonic water go surprisingly well together. Latin American combination. I don't see the point of using fresh ice cubes in the highball glass.
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(the) MarketPlace

1 1⁄2 oz Cachaça
3⁄4 oz Dry vermouth
1 oz Grapefruit juice (Ruby Red)
3⁄4 oz Tamarind syrup
1⁄4 oz Lavender syrup
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

I prefer cachaca, and this will work well with rum.

History

I was in my local grocery, The MarketPlace, and discovered something entirely new to me: tamarind syrup.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Fall Monty — Amontillado Sherry, Apple brandy, Cider, Tea, Lemon, Sugar, Lemon juice, Cinnamon syrup
  • Corpse ReVeeVer — VeeV Açaí Spirit, Herbal liqueur, Bianco Vermouth, Grapefruit Vodka, Bitters, Grapefruit juice
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The Bellman

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Gran Classico
1⁄4 oz Bigallet China-China
4 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Mix and stir with ice; stain into chilled glassware of choice. Twist orange peel and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Miles Macquarrie, Kimball House, Decatur, GA
Source reference

Southern Foodways Alliance Guide to Cocktails, p. 86

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • I used 2ds Angostura, I think it could do without due to China china
  • Yse rhubarb bitters and Selecto
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  • Bunbury — Rye, Chinato, Gran Classico, Absinthe, Lemon zest
  • 1795 — Rye, Campari, Aperol, Sweet vermouth, Bitters
  • Pen Pal — Rye, Dry vermouth, Aperol, Orange peel
  • The Barricade — Cognac, Campari, Dry vermouth, Sweet vermouth, Orange bitters, Orange peel
  • Griselda — Bourbon, Dry vermouth, Amaro Montenegro, Amaro Nonino, Herbal liqueur, Orange bitters, Orange peel
Shawn C commented on 9/23/2023:

Very good! As another commented, 2 good dashes of Angostura seemed right (and it contributed baking spice without overpowering the cocktail as Angostura sometimes can.) The Carpano provides a broad, flavorful dark berry/wine base, while the Gran Classico contributes a pronounced and extended bitterness. Bigallet and the orange zest provide just the right balance of varied orange essence to complete this more complex Boulevardier riff.

Rock'n Rye

2 oz Rye (Copper Fox)
1 oz Root liqueur, Art in the Age
1⁄2 oz Cherry juice
1 Maraschino cherry (as garnish)
Instructions

Shake the rye, ROOT and cherry juice with ice.
Strain into a highball glass filled with ice.
Garnish with the cherry.

Notes

Homemade Root liqueur: https://www.seriouseats.com/recipes/2013/03/diy-root-beer-liqueur-for-c…

Homemade maraschino cherries: https://livinghomegrown.com/homemade-maraschino-cherries/

History

I first had a version of this at the Oliver on the Plaza in Kansas City, MO in 2018 that they called a "Root n' Rye". Not sure if the linked version was the inspiration for it but I liked it so much I researched for a recipe online and Cathy's is the earliest match I could find.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Washington Post's food writer Cathy Barrow
Source reference

https://www.cathybarrow.com/2011/10/rockn-rye/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • The Oliver version recipe: Union Horse Rye, Fernet Branca, bitters, Boylan's Root Beer. Garnished with house made maraschino cherries.
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  • Tin City Sazerac — Cognac, Rye, Sweet vermouth, Maraschino Liqueur, Peychaud's Bitters, Absinthe, Lemon peel
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Sukkah Hill Spice Box

1 1⁄2 oz Rye (use bonded 100 proof like Rittenhouse, Knob Creek 101, etc.)
3⁄4 oz Herbal liqueur (Besamim Liqueur)
4 dr Pepper tincture
1 sli Orange (as garnish)
1 sli Ginger (as garnish)
8 Cloves (Use 3 in preparation and 4-5 for garnish)
Instructions

Stir the rye, Besamim, and 3 cloves with ice for 30 seconds. Strain into a rocks glass with one large cube. Place 4 drops of black pepper tincture on the ice and give it a stir. I cut the orange and ginger into heart shapes and then used the cloves to anchor the ginger on top of the orange.

Notes

For Black Pepper Tincture: Place 2oz of peppercorns in 6oz of grain alcohol and let sit for 48 hours shaking occasionally. Pour mixture through a sieve, reserve liquid.

History

Created by Reed Sandridge of Washington, DC. Was inspired by the Besamim liqueur that Sukkah Hill makes - Besamim means spice mix in Hebrew and is true to its name. A perfect drink for Hanukkah or any winter evening.

Picture of Sukkah Hill Spice Box
© Reed Sandridge/Cocktail Crafting
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Reed Sandridge, IG @cocktailcraftingofficial, Washington, DC
Source reference

IG @cocktailcraftingofficial

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Warm, spicey and perfect for a cold evening by the fire or celebrating the December holidays. Simple to make, hard to find the Besmamim in some places. It's made by Sukkah HIll in Beverly HIlls. — ★★★★
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Man O' War

1 sli Lemon
1 sli Orange
1 1⁄2 oz Bourbon, Wild Turkey 101
1 oz Orange Curaçao (Senior)
1⁄2 oz Sweet vermouth
1⁄2 oz Lemon juice
1 sli Orange (as garnish)
1 Cherry (as garnish)
Instructions

Add everything to a shaker and shake. Double strain to rocks glass with ice. Garnish with orange slice and cherry.

Yields Drink
Year
2004
Authenticity
Authentic recipe
Creator
Dale Degroff
Source reference

https://www.gumbopages.com/food/beverages/man-o-war.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • A little alcohol forward. Highlights the bourbon well.
  • 2 oz. Whiskey 1 oz Dry Curacao 0.5 oz Lemon juice 0.5 oz Sweet vermouth Shake, strain over ice. Garnish with lemon
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Smoke on the Horizon

1 oz Mezcal (Bozal)
1 oz Dry vermouth (Priorat Natur Vermut)
1⁄2 oz Bruto Americano, St. George
1⁄2 oz Gran Classico
1 Lemon peel (as garnish)
1 Orange peel (as garnish)
Instructions

Combine liquid ingredients with ice and stir. Pour into old fashion glass with large ice cube. Garnish with large peel segments of orange and lemon. Initially express oils into the drink, and secure to a cocktail stick to ensure the scent lingers throughout the duration of the drink.

Notes

Upfront and lingering citrus with pleasant cool smoke. Well balanced bitterness with the Bruto medicinal herbalness tamed by the vermut.

History

I have a tendency to over complicate drinks and refine them over time. This particular cocktail takes advantage of Bozal tequila that is lightly smoked (use 1/2 blanco and 1/2 Vido, if Bozal is not available), vermut that falls halfway between dry vermouth and sherry, finally the dual bitter Gran Classico and Bruto Americano. So, you get six flavors with only four ingredients.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Sonoran Dessert

1 1⁄2 oz Mezcal (El Silencio Espadin)
1⁄2 oz Crème de Cacao
1⁄4 oz Orange liqueur, Grand Marnier
4 ds Chocolate bitters
1 twst Orange peel (garnish)
5 Coffee bean (garnish)
Instructions

Long stir of mezcal, creme de cacao, grand marnier. Strain into rocks glass with large cube. Add bitters directly on ice, give a stir. Add orange and coffee bean garnish.

History

Created by Reed Sandridge and Molly Okuneff on 7/26/20

Yields Drink
Year
2020
Authenticity
Unknown
Creator
Reed Sandridge and Molly Okuneff, @cocktailcraftingofficial, Washington, DC
Source reference

@cocktailcraftingofficial

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • This is quite tasty and a wonderful nightcap. Tried adding some black pepper tincture, but didn't really improve. Could try jalapeno-infused mezcal. — ★★★★
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Life on Mars

1 oz Gin
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Pear liqueur (St. George's Spiced Pear)
1⁄2 oz Campari
1 twst Lemon peel (As garnish, cut into the shape of a lightning bolt.)
Instructions

Stir with ice, strain into a coupe glass, and garnish with a lemon peel lightning bolt floated.

History

I found that fruit liqueurs seem to modulate Campari in interesting and less bitter ways, so I tinkered with St. George's Spiced Pear Liqueur and uncovered that it made for an excellent combination. Soon, gin and Lillet came into formation to make a variation on a classic Negroni. With David Bowie's passing, one of the owners wanted it to be a tribute and we settled on Life on Mars. Part of the sales of the drink went to the Jimmy Fund cancer charity in honor of Bowie.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2016/02/life-on-mars.html

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Cora Middleton

2 t Egg white
2 oz Blended rum (SC category 3)
3⁄4 oz Lime juice
1⁄2 oz Raspberry syrup
1 ds Bitters, Angostura
1 dr Bitters, Angostura (as garnish)
Instructions

Dry shake. Shake, double strain into a chilled coupe.

Notes

Smuggler's Cove adds 1/4 oz Demerara syrup. The rum was originally Jamaican, but their Category 3 is "blended Aged". Ed. note - I'd use Denizen's Merchant Reserve here.

Yields Drink
Year
1951
Authenticity
Authentic recipe
Creator
Charles H. Baker Jr.
Source reference

The South American Gentleman's Companion

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • I used prickly pear syrup rather than raspberry. A little sweet
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