Golden Grove

2 oz Sweet vermouth, Cocchi Vermouth di Torino
3⁄4 oz Navy strength rum, Smith & Cross
1 bsp Maraschino Liqueur
1 ds Orange bitters
1 twst Orange peel
Instructions

Combine liquid ingredients and stir with ice. Strain into coupe. Garnish with twist of orange peel.

Yields Drink
Authenticity
Authentic recipe
Source reference

https://alpenz.com/recipe-0526-0117.html

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Made with the M&R I had on hand, prob a step down from CVdT. Did Regans' + Bolivar bitters. Fruity, winey. A bit too sweet on sip but finish dries out. A clever combination.
  • A tasty and complex cocktail. For orange bitters, I used Trinity bitters by Bittercube. It is a mix of three bitters: Orange bitters, cherry bark vanilla bitters, and bolivar bitters. A great bitters that can add depth and flavor to a cocktail. Rate: 5
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yarm commented on 3/22/2023:

Now called the less colorful "Golden Grove" on Haus Alpenz's site.

Craig E commented on 3/23/2023:

Since Alpenz was the source of the drink in the first place, I've curated this to follow suit on the name change.

Cara A commented on 7/26/2023:

I’m a fan of Manhattans, and this is a delicious, dark, fruity riff 👍🏼

Careless Whisper

1 oz Navy strength rum, Smith & Cross
1 oz Dry vermouth, Dolin
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1 ds Orange bitters
1 ds Bitters, Angostura
Instructions

Stir with ice. Strain into coupe.

Yields Drink
Authenticity
Authentic recipe
Source reference

https://alpenz.com/recipe-0526-0336.html

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Lovely amber color. Used M&R for the sweet. This is about the vermouths, through volume, countering the aggressive funky rum. Agree that the nose is uninviting, but the taste works pretty well. Grew on me.
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supcake commented on 9/16/2020:

Used Noilly Prat extra dry and Antica Formula. Smells truly foul, but actually tastes okay. Boozy, funky and sweet.

Filthy Rich

1 oz Rye
1 oz Dry vermouth
1⁄2 oz Cynar
1⁄2 oz Bénédictine
1 twst Lemon peel (as garnish)
Instructions

Stir with ice. Strain into chilled glass. Garnish.

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

Bartender’s Choice app

Curator rating
4 stars
Average rating
4 stars
(12 ratings)
From other users
  • Try with 1.5oz rye and possibly less benedictine
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Kindred Cocktails commented on 8/03/2020:

A touch sweet as written. Would reduce Benedictine to 1/4 and/or raise rye to 1 1/2.

Petal and Scale

2 oz Mezcal
1 oz Cynar
1 bsp Hot sauce
1 ds Bitters, Angostura
1 ds Pepper tincture (Cocktail Spice Thai green chili)
Instructions

Stir, strain, garnish with a baby pepper if you have one.

Notes

This is designed to showcase a high-quality hot sauce, so choose wisely. I used Addo's fermented habanero. Adjust the proportions based on how intense the sauce is.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
Not yet rated
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Frunchroom

1 1⁄4 oz Gin
1 1⁄4 oz Bianco Vermouth
3⁄4 oz Herbal liqueur, Jeppson's Malort
Instructions

Stir; strain; lowball wtih one big rock

Yields Drink
Authenticity
Your original creation
Creator
Benjamin Mako Hill, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Doralto

1 1⁄2 oz Tequila
1⁄2 oz Lemon juice
1⁄4 t Sugar
1 ds Bitters
4 oz Tonic water
1 sli Lime (for garnish)
Instructions

Glassware: highball glass.

Shake lemon juice, sugar, bitters and tequila in a shaker with ice. Strain into a highball glass 2/3 filled with ice cubes. Add the tonic water and garnish with the slice of lime.

Yields Drink
Authenticity
Authentic recipe
Source reference

The Cocktail Handbook by Maria Costantino, Barnes & Noble, New York, 2001, p. 137.

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Tequila and tonic water go surprisingly well together. Latin American combination. I don't see the point of using fresh ice cubes in the highball glass.
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(the) MarketPlace

1 1⁄2 oz Cachaça
3⁄4 oz Dry vermouth
1 oz Grapefruit juice (Ruby Red)
3⁄4 oz Tamarind syrup
1⁄4 oz Lavender syrup
Instructions

Shake all ingredients with ice and strain into a frozen coupe glass.

Notes

I prefer cachaca, and this will work well with rum.

History

I was in my local grocery, The MarketPlace, and discovered something entirely new to me: tamarind syrup.

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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The Bellman

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Gran Classico
1⁄4 oz Bigallet China-China
4 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Mix and stir with ice; stain into chilled glassware of choice. Twist orange peel and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Miles Macquarrie, Kimball House, Decatur, GA
Source reference

Southern Foodways Alliance Guide to Cocktails, p. 86

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • I used 2ds Angostura, I think it could do without due to China china
  • Yse rhubarb bitters and Selecto
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Shawn C commented on 9/23/2023:

Very good! As another commented, 2 good dashes of Angostura seemed right (and it contributed baking spice without overpowering the cocktail as Angostura sometimes can.) The Carpano provides a broad, flavorful dark berry/wine base, while the Gran Classico contributes a pronounced and extended bitterness. Bigallet and the orange zest provide just the right balance of varied orange essence to complete this more complex Boulevardier riff.

Rock'n Rye

2 oz Rye (Copper Fox)
1 oz Root liqueur, Art in the Age
1⁄2 oz Cherry juice
1 Maraschino cherry (as garnish)
Instructions

Shake the rye, ROOT and cherry juice with ice.
Strain into a highball glass filled with ice.
Garnish with the cherry.

Notes

Homemade Root liqueur: https://www.seriouseats.com/recipes/2013/03/diy-root-beer-liqueur-for-c…

Homemade maraschino cherries: https://livinghomegrown.com/homemade-maraschino-cherries/

History

I first had a version of this at the Oliver on the Plaza in Kansas City, MO in 2018 that they called a "Root n' Rye". Not sure if the linked version was the inspiration for it but I liked it so much I researched for a recipe online and Cathy's is the earliest match I could find.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Washington Post's food writer Cathy Barrow
Source reference

https://www.cathybarrow.com/2011/10/rockn-rye/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • The Oliver version recipe: Union Horse Rye, Fernet Branca, bitters, Boylan's Root Beer. Garnished with house made maraschino cherries.
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Sukkah Hill Spice Box

1 1⁄2 oz Rye (use bonded 100 proof like Rittenhouse, Knob Creek 101, etc.)
3⁄4 oz Herbal liqueur (Besamim Liqueur)
4 dr Pepper tincture
1 sli Orange (as garnish)
1 sli Ginger (as garnish)
8 Cloves (Use 3 in preparation and 4-5 for garnish)
Instructions

Stir the rye, Besamim, and 3 cloves with ice for 30 seconds. Strain into a rocks glass with one large cube. Place 4 drops of black pepper tincture on the ice and give it a stir. I cut the orange and ginger into heart shapes and then used the cloves to anchor the ginger on top of the orange.

Notes

For Black Pepper Tincture: Place 2oz of peppercorns in 6oz of grain alcohol and let sit for 48 hours shaking occasionally. Pour mixture through a sieve, reserve liquid.

History

Created by Reed Sandridge of Washington, DC. Was inspired by the Besamim liqueur that Sukkah Hill makes - Besamim means spice mix in Hebrew and is true to its name. A perfect drink for Hanukkah or any winter evening.

Picture of Sukkah Hill Spice Box
© Reed Sandridge/Cocktail Crafting
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Reed Sandridge, IG @cocktailcraftingofficial, Washington, DC
Source reference

IG @cocktailcraftingofficial

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Warm, spicey and perfect for a cold evening by the fire or celebrating the December holidays. Simple to make, hard to find the Besmamim in some places. It's made by Sukkah HIll in Beverly HIlls. — ★★★★
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