Age of Aquarius

1 1⁄2 oz Mezcal
3⁄4 oz Passion fruit syrup
1⁄4 oz Honey syrup
3⁄4 oz Lime juice
1⁄2 oz Campari (float)
1 spg Mint (garnish)
Instructions

Dry shake all ingredients except Campari and mint garnish, pour into an old fashioned glass two-thirds filled with crushed ice. Top with additional crushed ice, float the Campari and garnish with mint sprig.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Devojka, Pink Panther, Montréal, QC
Source reference

Bartender's Choice Vol. 2 App for iOS

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Golden Slipper

1 1⁄2 oz Kirschwasser
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1 Egg yolk
Instructions

Shake; strain; up.

Notes

Lovely opaque sunshine yellow color.

History

Lots of differing recipes (some involving apricots) exist for this drink. I wasn't sure if Lawlor intended me to leave the egg yolk intact in the drink (as some other recipes specify), but anyway I chickened out and shook the whole thing.

Picture of Golden Slipper
Yields Drink
Year
<=1895
Authenticity
Authentic recipe
Source reference

C. F Lawlor, The Mixicologist (1895), p. 51.

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Maybe better than I expected though it should be noted I had very low expectations. Fans of Kirschwasser might dig this but I'm not one.
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Anvil

1 oz Bourbon
1 oz Triple sec, Cointreau
1⁄2 oz Sweet vermouth
1 twst Lemon peel
Instructions

Shake, strain, up, garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

https://www.hunterco.ca/

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Used wheated Larceny Bourbon and Dolin Rouge vermouth. Tasty. Rated 4.5
  • I prefer 1.25 bourbon
  • Very nice, a little boozy. Made on Saturday Sips 5/8/21. Also very good with one big rock. — ★★★★
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Biff Malibu commented on 5/29/2022:

Shifted to 1.25 oz bourbon, 0.75 oz triple sec for balance.

Sunshine of Another Day

1 1⁄2 oz Mezcal, Sombra
1⁄2 oz Ancho Reyes Verde chile liqueur
1⁄2 oz Amaro Abano (or Zucca)
1⁄2 oz Strawberry syrup
3⁄4 oz Lime juice
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe or an iced old fashioned glass. Garnish with a strawberry half and jalapeno strip.

Notes

I've made this both with Zucca and Abano, no clear preference, depends on my mood (and the customer).

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Benson Streetcar

2 oz Cognac (Fig & Clove infused)
1⁄2 oz Orange liqueur, Grand Marnier
1 bsp Maraschino Liqueur, Luxardo
1 oz Lemon juice
1⁄2 oz Simple syrup
12 dr Orange cream citrate, Bittermens
Instructions

Combine ingredients in a shaker tin with ice. Shake and fine strain into a chilled coupe glass with a cinnamon-sugar rim.

Notes

For the Fig & Clove infused Cognac take 750ml of cognac and place in a large container with a 1/2 cup of dried figs, halved, and 3 or 4 whole cloves. Seal and put in a cool, dry place for 3 to 5 days, shaking daily. Fine strain and place in a clean bottle and keep for 2 weeks in the cooler.

I’ve found that Remy1738 works well.

History

Created at Elliott’s Oyster House circa 2012. A variation on the classic Sidecar, the Benson Streetcar was a famous streetcar that ran in Seattle.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
Scott Diaz, Seattle Wa
Curator rating
Not yet rated
Average rating
Not yet rated
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Surfer Rosa

1 1⁄2 oz Mezcal, Del Maguey Vida (Hibiscus-infused (see notes))
3⁄4 oz Lemon juice
1⁄2 oz Bénédictine
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
2 oz Club soda, Fever Tree
Instructions

Shake; strain over soda on ice; collins

Notes

To infuse the Mezcal: add 25g hibiscus flowers for a 750ml bottle of Mezcal and soak for 4 hours.

I did it a proportional amount of hibiscus for about 10 minutes with a single NO2 charge from an iSi whipper. Worked great.

Yields Drink
Authenticity
Authentic recipe
Creator
Yanni Kehagiaras, Liholiho Yacht Club, San Fransisco, CA
Source reference

https://talesofthecocktail.org/recipes/hibiscus-mezcal-and-art-perfect-…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Bitter Raisin

3⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Cynar
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Gran Classico
1 twst Orange peel (as garnish)
1 Raisins (as garnish)
Instructions

Stir everything but the orange twist over ice. Strain into a coupe or Nick and Nora glass. Garnish with an orange twist and a raisin. Enjoy.

Notes

Inspired by the "Foregone Conclusion" cocktail in Brad Parson's Amaro book.

History

As of November 2020.

Picture of Bitter Raisin
Yields Drink
Authenticity
Your original creation
Creator
winsome_amari
Curator rating
5 stars
Average rating
4.5 stars
(30 ratings)
From other users
  • Bittersweet as you'd guess. Gran Classico hits first, but everything else has a turn--a nice balance. Tingly cinnamon. My raisin did not stay on my twist though.
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lesliec commented on 11/17/2020:

Lovely - but way too big for a normal Nick & Nora. Put it in an Old Fashioned glass with a big rock, then sit back and enjoy.

winsome_amari commented on 11/18/2020:

Only a standard 3 oz drink, so not too big for a traditional cocktail glass

sevyryelsdorn commented on 12/27/2020:

Did you use Cynar 70 rather than regular Cynar (based on your picture) ?

Kindred Cocktails commented on 1/21/2021:

Excellent. Originally I misread the ingredients as Gran Gala and sub'd Pierre Ferrand Dry Curacao and thought "wow, that's a lot of orange". This time I sub'd Campari and loved it. Complex. Everything I like about a Vieux Carre and a Boulevardier.

flickerdart commented on 3/12/2021:

Being strapped for ingredients, I used equal parts cheap brandy, Japanese whisky, classic Cynar, and Gran Classico. The result is nutty, boozy, a little sweet - a great slow sipper.

Shawn C commented on 9/08/2022:

This is very good for those wanting a flavorful sweet and bitter cocktail with a variety of flavors. I have developed a fondness for Gran Classico and this only adds to its working repertoire (and Cynar likewise.) The real benefit (to me) is that this cocktail makes excellent use of Bonal, which has too often been a component in my merely "good", but not very good/great cocktail category. I am considering using Bonal as a direct substitute for the extinct Secrestat Bitter (a gentiane based aperitif rather than simply a bitter) in some historic French cocktails.

White Cuban

1 1⁄2 oz Dark rum, Havana Club
1 1⁄2 oz Coffee liqueur, Kahlua
1 1⁄2 oz Half-and-half
Instructions

Combine with ice and shake well. Serve in a lowball over ice

Yields Drink
Year
2019
Authenticity
Unknown
Creator
Dr. Thaddeus McPhee
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Brandy Alejandro

1 oz Cognac VSOP
1 oz Coffee liqueur, Kahlua
1 oz Half-and-half
1 ds Bitters, Fee Brothers Black Walnut
1 ds Nutmeg (As a granish)
Instructions

Combine with ice and shake well. Strain and serve in a coupe

Yields Drink
Year
2020
Authenticity
Unknown
Creator
Dr. Thaddeus McPhee.
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Indulgent and delicious. Like a creamy espresso martini.
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That'll Take the Edge Off

2 oz Scotch, Famous Grouse
3⁄4 oz Sweet vermouth
1⁄4 oz Herbal liqueur, Green Chartreuse
3 ds Peychaud's Bitters
1 rinse Absinthe
1 twst Grapefruit peel (expressed and discarded)
Instructions

Rinse chilled rocks glass with absinthe. Stir; strain; no ice. Express peel and discard.

Picture of That'll Take the Edge Off
Yields Drink
Authenticity
Authentic recipe
Creator
Carey Jones and John McCarthy
Source reference

https://www.epicurious.com/recipes/food/views/thatll-take-the-edge-off-…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Smooth and pleasant, but maybe unexceptional.
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