Indian Summer (Dutch Kills)

1 1⁄2 oz Cognac
1⁄2 oz Mezcal
1⁄4 oz Allspice Dram
1 bsp Agave syrup
1 Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an expressed orange swath.

Notes

Ingredient brands were not specified in the app, and I couldn't find another reference to this cocktail online. I tried this with The Bitter Truth allspice dram, which has a much stronger allspice flavor than either St. Elizebeth's or Hamilton's, and thought it was bordering on too much allspice. So maybe go with either of those two brands (or reduce The Bitter Truth to say a barspoon).

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Zachary Gelnaw-Rubin, Dutch Kills, New York, New Yok
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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The Trophy Wall

1 1⁄2 oz Pisco
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Crème de Cacao
1⁄4 oz Fernet Branca
3⁄4 oz Heavy cream
1 pn Nutmeg
Instructions

Shake and strain into chilled coupe. Top with nutmeg.

Yields Drink
Authenticity
Unknown
Creator
Damon Boelte, Prime Meats, New York, NY.
Source reference

https://www.saveur.com/article/Recipes/The-Trophy-Wall/

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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Alpine Sour

1 oz Brandy, Asbach Uralt
1 oz Lemon juice
1 oz Orgeat
2⁄3 oz Underberg bitters (1 bottle)
1 pn Nutmeg (as garnish)
Instructions

Shake and Strain into chilled coupe. Garnish with nutmeg.

Notes

Source recipe says "1 lemon" but this drink also appears in the book "Amaro" by B.T. Parsons and is listed as 1 oz lemon.

Curator's note: article states 1 bottle of Underberg is 3/4 oz, but it is 20 ml which is 2/3 oz.

History

Internet Wayback Machine shows article dates at least to 2011.

Yields Drink
Year
2011 or earlier
Authenticity
Authentic recipe
Creator
Damon Boelte, Prime Meats, New York, NY.
Source reference

https://www.saveur.com/article/Recipes/Alpine-sour/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Excellent with Asbach Uralt 3 Years. Love this almost as much as a Trinidad Sour. Make your own orgeat for the best results. I use and recommend the orgeat recipe by Kevin Kos.
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Yamabuki Whisky Cocktail

1 1⁄2 oz Japanese Whisky (such as suntory toki)
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Amaro Montenegro
1 ds Bitters, Angostura Orange
1 twst Lemon peel (garnish)
Instructions

Stir, up, coupe or Nick and Nora, garnish lemon peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Evan Leihy, Swordfish Cocktail Club, Greenville, South Carolina
Source reference

https://imbibemagazine.com/recipe/yamabuki-whisky-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • I really like this one, it's just missing something to make it a 5*. Maybe it's that the (kind of expensive) whisky got a little lost. Still, excellent drink.
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Clearly Aloe'n

1 oz Mezcal, Del Maguey Vida
1 oz Bianco Vermouth
1 oz Aloe vera liqueur, Chareau
Instructions

Stri, strain, coupe

History

Somehow screwed up an attempt to make an Aloe'n & Cynical.

Yields Drink
Authenticity
Your original creation
Creator
Benjamin Mako Hill, Seattle, WA
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Doing my best Misty Kalkofen impression.
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mako commented on 10/26/2020:

Still not sure how I screwed up Bianco Vermouth for Cynar between the computer and the bar but this mistake is even better than the excellent original (Aloe'n and Cynical) I was trying to make. Similar concept to (but better than) the Eight States.

Nutty Aztec

1 3⁄8 oz Tequila, Calle 23 (Anejo)
1 oz Vodka (fatwashed with peanutbutter & gently infused with habanero)
2⁄3 oz Triple sec (Monin)
1 oz Lime juice
2⁄3 oz Aquafaba
5 dr Aztec Chocolate bitters, Fee Brothers
Instructions

Shake and strain to a chilled Coupe Glass . Garnish with small chilli.
The Vodka first gets fatwashed then infused with habanero to control the heat.

Notes

Fresh and a hint of spice with soft nutty and chocolate after taste.

History

Won Silver Medal with "Nutty Aztec" at Danish National Cocktail Championship finals.

Picture of Nutty Aztec
Danish Bartender Union
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Kim Hass - Odense (Denmark)
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Tatooine Sunset

2 oz Jamaican rum
3⁄4 oz Falernum
1⁄2 oz Ginger syrup
1 oz Lime juice
2 ds Bitters, Angostura
Instructions

Shake ingredients. May need a small piece of ginger as garnish, if available

Notes

I loved this drink at Hawthorne & Wood in Chapel Hill, NC and have tried to recreate it here

Yields Drink
Authenticity
Altered recipe
Creator
Hawthorne & Wood
Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Fabulous. Used New Deal ginger liqueur in place of syrup, added 1 ds Bittermens Tiki bitters.
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Carpano Sour

2 oz Bourbon
1 oz Sweet vermouth, Carpano Antica Formula (No substitutions)
1 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Egg white (Half an egg white)
1 ? Maraschino cherry, Luxardo (No substitutions)
Instructions

Pre-chill a coupe. Dry shake then wet shake all ingredients, strain into coupe and garnish with Luxardo Maraschino cherry

Notes

I used Jefferson Ocean Voyage no.5 small batch Bourbon, as the salty notes compliment the Carpano. However, Buffalo Trace will suffice.

Picture of Carpano Sour
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Piers Knight, Reading, Berkshire, UK
Curator rating
Not yet rated
Average rating
4.5 stars
(13 ratings)
From other users
  • Used Four Roses small batch and Tres Agaves agave. Well balanced and tasty.
  • Refreshing
  • The Greenwich Sour goes uptown to The Manhattan. Deceivingly nostalgic, but surprisingly contemporary. — ★★★★★
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Teton Tanya

1 oz Aperol
1 oz Cynar
1 oz Rye
1 ds Becherovka (spritz to finish)
1 twst Orange peel (as garnish)
Instructions

Stir and Strain into a rocks glass over a single large ice cube and garnish. Garnish: spritz of Becherovka, orange peel

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Collin Nicholas, G-Love, Portland, Oregon
Source reference

https://imbibemagazine.com/recipe/teton-tanya-boulevardier/

Curator rating
Not yet rated
Average rating
Not yet rated
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stirred commented on 4/14/2025:

Solid, though a bit sweet with the stock proportions. I would reduce the Aperol and Cynar by equal amounts. In this case, I just added more Rye, but next time would start with 1/0.5/0.5, perhaps 1/0.75/0.75 if I wanted something sweeter.

Saffron Fizz

2 1⁄4 oz Saffron Gin, Gabriel Boudier
3⁄4 oz Honey syrup (1:1, tangerine peel infused)
1 oz Lemon juice
3⁄4 oz Egg white
1⁄2 oz Cream
2 oz Soda water
Instructions

Add all the ingredients except the cream and soda water to your tin. Whip shake with 2 cubes until nearly dissolved (around a minute). Pop the tin, add the cream and some cracked ice, and vigorously shake for 15 seconds. Pop the tin, add 2 oz club soda, and strain into a Collins glass (no ice). Garnish with some microplaned tangerine or orange zest, and/or a few saffron threads if you're feeling extravagant.

Notes

For the tangerine peel infused honey syrup, I sous vide 8 oz honey (acacia or wildflower), 8 oz water and the peel of a tangerine (or half an orange) at 135 degrees for 2 hours. Given the amount of shaking in this drink, you could also just use regular honey syrup and put a few swaths of tangerine or orange peel in the tin before shaking.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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