Cantilever

1 oz Rye, Rittenhouse
1⁄2 oz Gin, Gordon's
1⁄2 oz Byrrh
1 oz Amaro Lucano (Lucano Anniversario)
1 twst Lemon peel (as garnish)
Instructions

Stir; strain; up. Garnish with a folded lemon peel clipped to the rim so that it extends unsupported off the side of the glass.

Notes

The "Anniversario" bottle of the amaro came out a few years ago to celebrate the 120th anniversary of the distillery. It's a bit higher proof than their regular offering.

History

Signature drink for the 80th anniversary of the Society of Architectural Historians.
Credit to Chris Elford's Sharpie Mustache as proof of concept for a rye/gin/amaro/aperitif combo.

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

https://www.sah.org/conferences-and-programs/sah-80th-anniversary-celeb…

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Very nice; 2:1 split base ~60% abv rye to counteract for 40% gin, otherwise to spec
  • Used Beefeater gin. Will use Tanqueray or a botanical gin next time. 4 stars
  • Didn't have Lucano Anniversario, so made with the standard Lucano and still quite nice. 4.5 if I could.
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Shawn C commented on 1/19/2023:

Tasty. Sweetness and cola flavor from the Lucano dominates, blending well with the rye. Some botanicals from the gin and the Lucano. Byrrh can be problematic for me in classic cocktails, but it is very much hidden in the background here. There is a good base recipe in this drink to play with; some might prefer a drier cocktail with more gin/rye/Byrrh using perhaps 1/4 oz less Lucano, but the current offering is an easy, no fuss, sipper. [Note: I used standard Amaro Lucano (not Anniversario), Tanqueray, Rittenhouse, and Byrrh.]

Smoky Sicilian

1 1⁄2 oz Mezcal, Del Maguey Vida
3⁄4 oz Averna
1⁄2 oz Triple sec
1 oz Pomegranate juice
1⁄2 oz Lavender syrup
Instructions

Shake with ice and strain into a frozen coupe glass.

History

Continued explorations with Averna.

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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Patwa Mokulele

1 oz Rum, Smith & Cross
1 oz Aperol
1 oz Coffee liqueur (J Rieger Caffé Amaro)
1 oz Pineapple juice
Instructions

Shake handedly with ice, double strain to old fashioned up... or over a single large ice cube if you want to extend it out a bit.

Notes

Very easy to drink. Reminds me of a cross between a Kingston Negroni and a Jungle Bird. Strong, sweet (but not too sweet depending on the ripeness of the pineapple), velvety, bitter back end, complex.

History

The cocktail's name is a riff on the Paper Plane. Patwa (aka Patois or Patwah) refers to Jamaican Creole, and sounds like 'paper.' Mokulele is Hawaiian for 'plane' or 'island hopper'.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Ian Lacy, home, Kansas City, (USA)
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Not tasty, no citrus
  • Mahalo — ★★★★★
  • I really, really like the bitter hit of the Caffé Amaro in this one that creeps up right at the end of every sip.
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Bundt Cake Buddha

2 oz Jamaican rum (I used Blackwell)
3⁄4 oz Aromatized wine, Dubonnet Rouge
3⁄4 oz Cynar
1⁄4 oz Bénédictine
1⁄4 oz Orange liqueur, Combier L'Original Liqueur D'Orange
1 sli Orange (garnish)
1 twst Orange peel (squeeze for oils, discard)
Instructions

Stir, strain into chilled cocktail glass, squeeze oils, garnish with orange slice.

Notes

Bring out more orange with optional dash of orange bitters

History

Looking for something else to do with Dubonnet Rouge before it turns. The original recipe was too sweet, as usual, so I added some Cynar to tame it and the result was oddly chocolatey-orange, like the classic chocolate-orange bundt cake my mom used to make, so I went with that.

Picture of Bundt Cake Buddha
© Dave Hebb
Yields Drink
Authenticity
Altered recipe
Source reference

http://completecocktails.com/Drinks/FatLikeBudda.aspx

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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flickerdart commented on 2/18/2021:

Used cheapo golden spiced rum and Mattei Cap Corse Rouge instead of Dubonnet - nice spicy orange flavor, great drink.

North of Sunset

1 1⁄2 oz Gin
1 oz Dry vermouth
1⁄4 oz Strega
1⁄4 oz Raspberry syrup
1 bsp Maraschino Liqueur
1 twst Lemon peel (As garnish)
Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

History

I became inspired by the flavor combination in Chris Hannah's 'Round Midnight that was published in the 2009 Rogue Cocktails book. I lifted the Strega, raspberry, and Maraschino trio, altered their ratios, and utilized it as a sweetener in a 3:2 Dry Martini. This came about as the raspberry syrup made me think of the dry vermouth version of the Clover Club, and that set up the gin and dry vermouth base. For a name, I kept the Thelonius Monk theme of the Hannah's drink (I assume it was this since he is a big jazz fan) and named this one the North of Sunset especially given the splendid sunset I had witnessed an hour or two before (even though Monk's song is about the boulevard in Los Angeles).

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2020/10/north-of-sunset.html

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Subbed cranberry syrup for the raspberry. Delicate pink color. Intriguing drink. Candy-ish but in a sophisticated way. Pleasantly didn't taste the conflict that sometimes comes with martini-meets-liqueur templates.
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AvernaTrophy

1 1⁄2 oz Pisco, Capel
3⁄4 oz Averna
1⁄2 oz Triple sec
1 oz Pomegranate juice
1⁄2 oz Lime juice (Key Lime)
Instructions

Shake with ice, strain into a frozen coupe glass.

Notes

This one is near-perfect on my palate. (It will definitely get the smoky mescal treatment)

History

Experimenting with Averna.

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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AvernaPom

1 1⁄2 oz Pisco, Capel
1⁄2 oz Averna
1 oz Pomegranate juice
1⁄2 oz Coconut syrup (Big Tree Farms "Amber Coconut Nectar")
Instructions

Shake with ice and strain into a frozen cocktail glass.

Notes

Heavy on the pomegranate juice to keep just enough "sweet" on top of the Averna. The Coconut Nectar takes out the "bite."

History

1) It is pomegranate season in SoCal. 2) I just bought my first-ever bottle of Averna. 3) I'm a huge fan of pisco. 4) 'Tis the season to experiment.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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TheSaintofSailors commented on 6/09/2023:

Pretty good, though does benefit from a .25 oz of lime juice. I used coconut liqueur instead of the nectar cause that's what I had on hand

The Thing That Should Not Be

3⁄4 oz Bourbon, Old Grand Dad 114
3⁄4 oz Fernet, Letherbee
3⁄4 oz Fernet Vallet
3⁄4 oz Bénédictine
1 Lemon peel
Instructions

Stir, strain into a chilled old fashioned glass (no ice). Express and swipe the rim with a lemon swath, then discard.

Yields Drink
Year
2020
Authenticity
Your original creation
Source reference

https://www.youtube.com/watch?v=DuWtFk1Lue4

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Fernet 2 ways.
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Isaac Newton

4 oz Calvados
2 oz Apple syrup (cider syrup, see note)
1 oz Lemon juice
4 ds Bitters, Angostura
2 sli Apple (as garnish)
2 Cinnamon stick (as garnish)
Instructions

Shake, strain into two coupes, garnish.

Notes

The cider syrup can be made by reducing fresh cider over low heat by half. Applejack can be substituted for Calvados (ed. note - just use Laird's Bonded, seriously)

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Florence Fabricant
Source reference

https://www.nytimes.com/2020/10/03/at-home/cider-cocktails.html

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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The Drink With No Name

1 oz Bourbon, Buffalo Trace
1 oz Sweet vermouth
3⁄4 oz Amaro Nardini
4 dr Coffee bitters
1 twst Lemon peel (As garnish)
Instructions

Stir, strain, low, garnish.

Yields Drink
Year
2018
Authenticity
Unknown
Creator
Peter van de Reep, Upstairs at Campagnolo, Vancouver, BC, Canada
Source reference

https://montecristomagazine.com/food-and-drink/upstairs-campagnolos-dri…

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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