New Roma

2 oz Bourbon
3⁄4 oz Bigallet China-China
1⁄2 oz Flavored whiskey (Select Club Pecan Praline Whisky)
2 ds Bitters, Fee Brothers Aztec Chocolate
Instructions

Stir with ice, strain, serve over ice.

Yields Drink
Authenticity
Your original creation
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Average rating
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Waiting for winter

2 oz Rhum Agricole (Longueteau white 62%)
3⁄4 oz Apple syrup (Homemade)
1⁄2 oz Suze
1⁄8 oz Mastika
1 ds Peychaud's Bitters
1 ds Bitters (Bittermens Winter melon)
2 lf Sage
Instructions

Pour all in blender and blend. Filter trough linen. Serve in rock glass with a huge ice cube.

Notes

Sage : if the leafs are around one finger long, 2 should be enough.
I've used small sage , 1/3 finger and thin. Around 8 to 10.

Apple syrup: (waste) peels and cores from apples. Cover with sugar like oleo sacharum.
Let sit overnight. Add 2/3 volume boiling water. Let sit overnight. Strain. Bottle.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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  • Per Umberto — Trinidad rum, Cynar, Campari, Meyer lemon juice
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Leeuwenhoek

1 1⁄2 oz Gin (Hendrick's was what I used)
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Amer Picon
1⁄4 oz Kummel
1 twst Lemon peel (As garnish)
Instructions

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

Notes

Slightly modified from the original 12 years ago by increasing the Lillet by 1/4 oz (to make the drink a perfect 3 oz) and swapping the volumes of Picon and kümmel.

History

My submission for the Hendrick's Beantown Bartender Battle in 2008 which was my first cocktail contest. The concept was to use 6 ingredients or less with a highlight on one of the 13 botanicals used in Hendrick’s. The botanical that I spotlighted was caraway seed via the liqueur kümmel. I wrote, "Given that Kümmel originated in the Netherlands, I named the cocktail after a famous Dutch scientist who invented the microscope -- after a few hours straight of using one of those, my mind definitely needs a drink…". Alas, I my recipe was not chosen to compete which meant that I did not have to finish writing my limerick to recite while making the drink on stage at Green Street for the judges. That day, I also learned that Dutch cocktail names that you can't spell or pronounce easily ought to be avoided.

Yields Drink
Year
2008
Authenticity
Your original creation
Creator
Frederic Yarm, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2008/07/leeuwenhoek.html

Curator rating
Not yet rated
Average rating
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Mugu

1 1⁄2 oz Gin (Four Pillars Rare Dry Gin)
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1 1⁄2 oz Pomegranate juice
3⁄4 oz Lime juice
4 ds Orange bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

Notes

1. For a tad more "orange-y" substitute Triple Sec for the vermouth.

History

Visualized while sitting on the beach at NAS Pt Mugu.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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  • Little Grey Lady — Gin, Aromatized wine, Elderflower liqueur, Peychaud's Bitters, Lemon juice
  • Corpse King Reviver 71 — Gin, Elderflower liqueur, Aromatized wine, Absinthe, Lemon juice
  • Singapore Sling — Gin, Cherry Liqueur, Triple sec, Bénédictine, Bitters, Pineapple juice, Lime juice, Pineapple, Maraschino cherry

Pere Weller

2 oz Bourbon, WL Weller (special reserve)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
3⁄4 oz Pear juice
2 ds Bitters
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Amaro Nonino (float)
Instructions

Build in a shaker, Shake briefly, strain into collins glass, then fill with crushed ice. Float a quarter ounce of amaro.

History

Adapted from the Pear Collins by Kyle Davidson at Blackbird, Chicago

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Joey Trotz
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Orchard Sun — Bourbon, Apricot liqueur, Averna, Lemon juice, Lemon peel
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The Hearing Trumpet

1 1⁄4 oz Scotch
3⁄4 oz Cardamaro
1⁄2 oz Swedish Punsch
1⁄2 oz Campari
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.

History

A Scotch cocktail that I cobbled together from a few parts of other drinks that I had enjoyed, and I named it after a surreal story by Leonora Carrington.

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

http://cocktailvirgin.blogspot.com/2020/11/the-hearing-trumpet.html

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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  • Novecento — Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Bitters, Peychaud's Bitters, Lemon juice, Lemon peel

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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  • Skyezerac — Bourbon, Scotch, Galliano, Mezcal, Peychaud's Bitters, Absinthe, Simple syrup, Orange peel
  • d'Essart — Cognac, Islay Scotch, Ginger syrup, Cinnamon syrup

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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