LIOF

1 1⁄4 oz Bourbon, WL Weller (or other wheated bourbon)
1 1⁄4 oz Rye, Wild Turkey 101
1⁄2 oz Falernum, Velvet Falernum
3 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rock, twist.

Notes

Served on draft as our house "Long Island Old Fashioned” at the Roof at Park South; converted into an LIC upon request with the addition of fresh lemon, simple syrup, and soda. Built around the flavors of the Tiki bitters, amplified and rounded by the whiskeys and falernum.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Nice drink - the falernum and the lemon peel do give it a bit of a LIIT vibe. I subbed 100 proof Rittenhouse Rye for the Wild Turkey 101.
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Greetings from Valhalla

3⁄4 oz Aquavit, Krogstad
3⁄4 oz Cynar
3⁄4 oz Amaro Abano
3⁄4 oz Dimmi
1 Lemon peel (as garnish)
Instructions

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

Notes

If you don't have Dimmi, try a blanc / bianco vermouth or Cocchi Americano. Or a dry vermouth for something drier.

Yields Drink
Year
2012
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Strongly flavoured!
  • Bold bitterness with pepper spice from the Abano, which plays surprisingly well with other ingredients. — ★★★★★
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Old World Charm

1 1⁄2 oz Cognac, Pierre Ferrand Ambre
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Cassis, Combier
3⁄4 oz Lemon juice
1 sli Lemon (as garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe or Nick & Nora glass. Garnish with a lemon wheel.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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bkemp1984 commented on 6/20/2022:

Made with Laird's and homemade creme de mure, good stuff. Will need to make it properly once I get more brandy.

Beyond the Orchard

1 1⁄2 oz Sour Cherry Gin, Luxardo
1⁄2 oz White port, Fonseca (Siroco)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Strega
1⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Lemon juice
1 Cherry (as garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe or Nick & Nora glass. Garnish with a cherry pick.

Notes

I haven't tried this, but if you don't have the Luxardo Sour Cherry Gin, you could probably try muddling a cherry with a lighter New Western style gin (the Luxardo is only 76 proof).

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Earthly Regrets

3⁄4 oz Gin, Malfy (con Limone)
3⁄4 oz Suze
3⁄4 oz Crème de Pamplemousse, Giffard
3⁄4 oz Lemon juice
1 Grapefruit peel
Instructions

Shake all ingredients (including the grapefruit swath) with ice for 15 seconds, strain into a chilled coupe or Nick & Nora glass. No garnish.

Notes

This is definitely for those who like (really like) the earthy bitterness of Suze. If you want something a bit less intense, do 1 oz pamplemousse and .5 oz Suze.

If you don't have Malfy con Limone, use a low proof, citrusy gin such as Plymouth, Aviation, etc.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Crack in the Earth

1 1⁄2 oz Mezcal, Sombra (Cacao Nib Infused)
1⁄2 oz Walnut Liqueur, Nux Alpina
1⁄2 oz Cynar
1⁄2 oz Ancho Reyes chile liqueur
10 dr Bitters, Bittermens Xocolatl Mole
1 Orange peel (as garnish)
Instructions

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

Notes

Cacao Nib Infused Mezcal: toast 1/2 cup of cacao nibs on a baking sheet at 350 for 6-7 minutes. Let cool, and then infuse in a 750ml bottle of mezcal (I used Sombra) for 3 days. Filter, strain and re-bottle.

History

Read somewhere that walnuts are sometimes used in mole sauce, so I wanted to work similar flavors into a cocktail.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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The Gentlemen's Exchange

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Amaro, Foro
1⁄2 oz Suze
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1 t Coffee (NoMad cold brew concentrate--see note)
2 ds Absinthe, Pernod
1 ds Bitters, Angostura
1 Grapefruit peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with an expressed grapefruit swath.

Notes

NoMad cold brew coffee concentrate recipe is 455 grams of coarse ground coffee in 2 kilograms cold water. Steeped in refrigerator for 18 hours before filtering.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Leo Robitschek, The Nomad Bar, New York, NY
Source reference

"The NoMad Cocktail Book", Leo Robitschek, 2019

https://gearpatrol.com/2016/01/15/a-cocktail-that-brings-the-coffeehous… (Name given incorrectly in this link.)

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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HallA commented on 2/27/2022:

Version I found had averna rather than foro, coffee liqueur rather than coffee, and double the dashes of everything. It's pretty good, a little too much going on if you want my opinion but pleasant.

Shawn C commented on 10/31/2024:

Note that the NoMad Cocktail book actually lists the recipe as 1 tsp "cold brew coffee concentrate" rather than a more dilute coffee. The concentrate cold brew is given as ~4:1 water to coffee by weight (2 kg to 455 g specifically.) The book also has double the number of dashes of bitters, but it states that those are from Japanese dasher bottles, so the dash count in the link and in the current KC listing are probably correct for more typical dash volumes. Final note is that the grapefruit twist is expressed and discarded rather than being retained as a garnish (stated in the book, but not in link.)

Shawn C commented on 11/04/2024:

Curated to correct name (Gentlemen's not Gentleman's) per the book. Note about the cold brew coffee concentrate formula added. Book reference also listed.

Mother Night

1 oz Bourbon
1 oz Amaro (Amaro Foro)
1 T Apple cider vinegar (~.375oz)
1 T Maple syrup (~0.375oz)
3 dr Chocolate bitters
Instructions

Mix ingredients, shake, and serve

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • ACV in a cocktail -- yes, please!
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Zachary Pearson commented on 5/28/2020:

Quick question about the instructions here - is it shake over ice and strain into a coupe? Thanks,  Zachary

Nordic Milk Punch

8 oz Aquavit, O.P. Anderson
4 oz Bianco Vermouth, Dolin
2 oz Gran Classico
2 oz Honey syrup (2:1)
2 oz Lemon juice
8 oz Milk (Whole)
4 spg Dill (as garnish)
Instructions

Fully mix syrup, Gran Classico, and vermouth in pitcher and put aside; boil milk in separate pan; turn off stove and add lemon; let sit 5m; add aquavit; straight through cheesecloth into pitch; strain again through coffee filter; bottle and chill; serve on ice in lowball glass

History

Https://punchdrink.com/recipes/nordic-honey-punch/

Yields Drink
Authenticity
Authentic recipe
Creator
Alex Anderson, Cure, New Orleans
Source reference

https://punchdrink.com/recipes/nordic-honey-punch/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • I think I didn't fully clarify this but it was still delicious, if a little on the sweet size.
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