Miles to Go Before I Sleep

1 oz Bourbon
1 oz Apple brandy
3⁄4 oz Cardamaro
1⁄8 oz Maple syrup
1⁄8 oz Herbal liqueur, Green Chartreuse
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (As garnish)
Instructions

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

History

I was inspired by maple syrup in a stirred drink, and maple made me think of apple brandy. Apple brandy in turn reminded me of how well it paired with Cardamaro in a recent recipe. The rest fell into place to make this Manhattan/Marconi Wireless riff.

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

https://cocktailvirgin.blogspot.com/2020/03/miles-to-go-before-i-sleep…

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Quite nice. 4.5 if I could.
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  • The Briar Patch — Apple brandy, Rye, Sweet vermouth, Celery bitters, Cynar, Rhubarb bitters
  • Choke Me Like You Love Me — Rye, Cynar, Pedro Ximénez Sherry, Absinthe
  • Nashville Spring — Rye, Aromatized wine, Cherry Liqueur, Cynar, Scotch, Orange bitters, Rosemary, Cucumber, Orange

Pepper Upper

2 oz Rye, Rittenhouse
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (arbol-chili-infused)
2 ds Bitters, Angostura
1 bsp Blanco tequila (as float)
1 twst Lemon peel (as garnish)
Instructions

Shake; strain; rock; garnish.

Notes

For the arbol syrup: Dissolve equal parts sugar and water on heat. Throw in a handful of arbol chilis and keep on low simmer. After ten minutes, fish out the chilis, cut them in threes, and throw them back in. After five more minutes (or whenever desired spiciness is achieved), take off heat, strain, and cool.

History

Figuring out what to do with this chili syrup, I thought I'd try a Penicillin riff.

Picture of Pepper Upper
Craig Eliason
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Kinda just a spicy whiskey sour, but there's nothing wrong with that!
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Aqua Epidemica Vondricii

1 1⁄2 oz Blended Scotch
1 oz Sweet vermouth
1⁄2 oz Herbal liqueur, Yellow Chartreuse
6 ds Bitters, Angostura
Instructions

Add all the ingredients to a mixing glass and fill with cracked ice. Stir, and strain into a chilled cocktail glass. Twist a finger band-aid sized strip of lemon peel over the top and discard. Unclench.

Notes

Just about any liquor can be subbed for the Scotch and just about any liqueur can be subbed for the Chartreuse. The Angostura can be split with Peychauds. Just be sure you have sweet vermouth...

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

https://www.thedailybeast.com/half-full-launches-the-bartender-at-home-…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Limonata e Panna

1 oz Lemon vodka, Charbay Meyer Lemon
1 oz Limoncello, Ventura
1⁄2 oz Suze
1 oz Cream
1 pn Lemon zest (as garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into chilled coupe. Garnish with a bit of microplaned lemon zest.

History

Trying to use up some rarely touched inventory during the coronavirus lockdown. Part of my "Cocktails from the Corona Bunker" series. :-)

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Fruits of the Earth

2 oz Venezuelan rum, Diplomatico (Mantuano)
1⁄4 oz Creme de Framboise, Mathilde
1⁄4 oz Coffee liqueur, St. George
1⁄4 oz Orange liqueur, Mathilde XO
2 ds Molasses Bitters, Fee Brothers
1 Orange peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube. Garnish with orange peel.

History

Part of my "Cocktails from the Corona Bunker" series. :-)

Yields Drink
Year
2020
Authenticity
Your original creation
Source reference

https://en.wikipedia.org/wiki/The_Fruits_of_the_Earth

Curator rating
Not yet rated
Average rating
Not yet rated
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Guatemalan Square

1 oz Rum, Zacapa 23
1⁄2 oz Rye, Rittenhouse
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Stir, Strain, Up, Coupe. Garnish: Orange Twist

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague, Amor Y Amargo, New York, NY.
Source reference

Teague, S. "I'm Just Here for the Drinks" (2018). Pg. 214

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Other aged Spanish style rum would work fine in this.
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Youthful Expression

1 oz Bourbon
1 oz Gin
1 oz Ramazzotti
2 ds Bitters, Bittercube Cherry Bark Vanilla
2 oz Seltzer water (to top)
Instructions

Combine over ice in highball glass. Top with Seltzer. No Garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague, Amor Y Amargo, New York, NY
Source reference

Teague, S. "I'm Just Here for the Drinks" (2018). Pg. 188

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • A complete decent highball. But nothing special.
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Teatro

1 1⁄4 oz Blanco tequila (Olmeca Altos)
1⁄2 oz Herbal liqueur, Green Chartreuse
1 1⁄4 oz Sweet vermouth
2 ds Orange bitters
1 Brandied cherry (as garnish)
Instructions

Stir, Strain, Serve On The Rocks. . Garnish: Brandied Cherries on a pick

Notes

Teague recommends that this drink can also be shaken

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague, Amor Y Amargo, New York, NY.
Source reference

Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 164 and https://imbibemagazine.com/recipe/bijou-riff-teatro/

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Used new ratios. Never had a tequila/vermouth mix; balances nicely with the chartreuse. Will try a reposado next time. (Much prefer to the Bijou.)
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Craig E commented on 5/15/2022:

Sother Teague’s cited book does indeed have this as equal parts (1 oz each), while the more recent Imbibe page citing him moves the balance away from Chartreuse which I agree does seem sensible. If I had to guess, perhaps early on he borrowed the ratio from the Bijou (which the book cites as inspiration), and more recently decided to adjust the spec. I’ve curated the recipe to conform to what appears to be the latest version.

Rye-Tai

1 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Triple sec, Cointreau
1 oz Rye, Rittenhouse 100
1 oz Rye, Old Overholt
1⁄2 Lime (spent shell, as garnish)
Instructions

Shake and Serve over crushed ice in a double old fashioned glass. Garnish: Lime Shell

Notes

There are a few drinks by this name. This one was created by Sother Teague at Amor y Amargo in New York City.

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague
Source reference

Listed and Described in: Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 96

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Thrust and Parry

1 rinse Mezcal, Del Maguey Vida
3⁄4 oz Ginger liqueur, Domaine de Canton
2 oz Scotch, Highland Park 12
3 Candied ginger (as garnish)
Instructions

Combine scotch and ginger liqueur and stir with ice. Coat the inside of a chilled Nick and Nora glass with the mezcal. Garnish: 3 small pieces of candied ginger on a pick.

History

Regan's attempt to update his classic.

Yields Drink
Authenticity
Authentic recipe
Creator
Gary Regan
Source reference

Listed and Described in: Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 83

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • A easy stirred drink strongly reminiscent of a Penicillin that doesn't compromise much in terms of taste or quality.
  • For me, much better then the Debonair, but still has all the characteristics of that drink.
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