Blood Year

1 1⁄2 oz Vodka, Reyka
3⁄4 oz Orange cordial (Blood Orange)
3⁄4 oz Lemon juice
1 ds Cardamom bitters, Scrappy's
1 1⁄2 oz Sparkling white wine
1 Orange peel
Instructions

Short shake all ingredients except sparkling wine, strain into a flute and top with sparkling wine. Garnish with blood orange twist

Notes

For the blood orange cordial, peel the blood oranges and set aside the peels. Juice the remaining blood oranges, measure the juice and add equal parts cane sugar, along with the peels, to a Ziplock bag. Sous vide at 135 degrees for 2 hours. Strain and bottle. Add .25 oz high proof vodka for preservation.

History

Yes, I do make vodka cocktails. Once a year. :-)

Yields Drink
Year
2020
Authenticity
Your original creation
Source reference

https://russiancircles.bandcamp.com/album/blood-year

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Diablo Rojo

1 oz Mezcal, Sombra
1 1⁄2 oz Amaro Abano
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Coffee liqueur, St. George
1 Orange peel
Instructions

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

Yields Drink
Year
2020
Authenticity
Your original creation
Source reference

https://www.youtube.com/watch?v=PT9hvyDvKHA

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Not yet rated
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4.5 stars
(7 ratings)
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TheBack2Bar commented on 5/10/2023:

Very good, but a bit heavy on the amaro and light on the mezcal. I found I enjoyed it more with 3/4 oz Amaro Abano and 1 1/2 oz. Mezcal. Also good with a light dash of cherry bitters.

Burdick's Cocktail

1 oz Mezcal
1 oz Dry vermouth
1 oz Byrrh (My original recipe just calls for "Quinquina", but this is what I used first. See notes)
1⁄4 oz Crème de Cacao
1 ds Peychaud's Bitters
1 twst Lemon peel (As garnish)
Instructions

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

Notes

The original Marliave's Cocktail was vague as to the quinquina; I left it that way too, but Byrrh works great with mezcal and cacao which is what I used at home. At work, I opted for L.N. Mattei's Cap Corse Quinquina Rouge.

History

After making Marliave's Cocktail from 1906 Louis' Mixed Drinks (and a sweet vermouth version called Aime), I tinkered with the gin-Maraschino-orange bitters formula to create a drink named after another local institution -- Burdick's choclatier, and mezcal-cacao-Peychaud's offered up an equally elegant tipple.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Nahita, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/01/burdicks-cocktail.html

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Classy wine foundation with elegant touches of smoky, bitter, lemony, herbal, and vegetal.
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Curried Away

1 1⁄4 oz Rye, Rittenhouse
1⁄2 oz Batavia Arrack
3⁄4 oz Lime juice
1⁄4 oz Ginger liqueur
1⁄2 oz Simple syrup (curry-leaf infused)
1 ds Bitters, Bar Keep Chinese Bitters
1 lf Mint (or curry leaf, as garnish, optional)
Instructions

Shake; strain; up.

Notes

For the curry-leaf syrup, bring a 2:1 sugar/water mix to a low simmer, take off the heat, then add curry leaves. Let steep for half an hour, then strain.

Picture of Curried Away
Craig Eliason
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Proud of this one. I get mint (and maybe a bit of chewing gum) on the finish.
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Aberdeen

1 1⁄2 oz Blended Scotch, Chivas 12
1 oz Fino sherry, Tio Pepe
1⁄2 oz Vanilla syrup
Instructions

Stir. Strain. Up to cocktail glass with vanilla pod as garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Mestre Derivan
Source reference

http://mixologynews.com.br/receitas/aberdeen-mestre-derivan/

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Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • A little too much sugar for my taste when using 2:1 vanilla syrup, but otherwise quite nice.
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The Elephant in the Room

3⁄4 oz Scotch
3⁄4 oz Rum, Smith & Cross
3⁄4 oz Aperol
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.

History

I was inspired by a Sfumato/Zucca + Aperol drink called the Knife to a Gun Fight. I ended up dropping the rabarbaro element and latching on to its Aperol. With that, I made a hybrid of the Prospect Park, one of my favorite Manhattan riffs created in Boston, (Aperol + Maraschino) with the Negroni that Wasn't (Aperol + Cynar) that I had earlier in the week. Between the political debates being that night as well as the Smith & Cross in the mix, I dubbed this one the Elephant in the Room.

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

https://cocktailvirgin.blogspot.com/2020/03/the-elephant-in-room.html

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • A bit syrupy, would maybe lessen the sweeteners and boost the Scotch next time.
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Black Walnut Boulevardier

1 1⁄4 oz Rye, Rittenhouse
3⁄4 oz Campari
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Walnut Liqueur, Nux Alpina
2 ds Bitters, Fee Brothers Black Walnut
1 Orange peel
Instructions

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

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(22 ratings)
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  • Made with Don Ciccio walnut liqueur, Carpano Antica, and Bittercube Blackstrap Bitters.
  • Made with noix du pays d’oc 3/4 Oz.
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g28 commented on 3/04/2020:

The walnut is a nice twist on a boulevardier.

arsenic and mexican lace

1 1⁄2 oz Mezcal, Fidencio Clásico
1⁄2 oz Dry vermouth, Dolin
3⁄4 oz Crème de Violette, Rothman & Winter
1⁄4 oz Absinthe, Lucid
1⁄4 oz Lime juice
Instructions

Stir. Lime twist.

Picture of arsenic and mexican lace
Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
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RoofWood commented on 2/27/2024:

Looking to incorporate more crème de violette in my repertoire, I chose to make this my way (spirit forward and less sweet)…2 oz Mezcal or a good tequila, 1/2 oz dry vermouth, 1/2 oz lime, 1/4 oz crème de violette, shaken to chill, served in a chilled martini glass with one rock half a fresh lime wheel and a spritz of absinthe on top. We liked it. Color was lovely.

EcoProf commented on 3/25/2025:

It is an interesting riff on Arsenic and Old Lace. The mezcal goes well with the Absinthe, but the lime is totally unnecessary.

Schrage Muzik

1 oz Rhum Agricole (Blanc but a slightly aged one would work)
1⁄2 oz Mezcal
1⁄2 oz Swedish Punsch
1⁄2 oz Bénédictine
1⁄2 oz Campari
1 ds Bitters, Angostura
1 twst Orange peel (As garnish)
Instructions

Build in a rocks glass without ice. Stir to mix, garnish with an orange twist, and serve at room temperature. Perfect of flask filling as well.

Notes

This was originally created with 3/4 oz Swedish Punsch and 1/4 oz Campari which was tasty but I felt that the Campari needed to come forward more.

History

Created in honor of Boston bar legend Matt Schrage's birthday. Matt is a fan of both rhum agricole and Scaffas (room temperature drinks with bitters but no dilution), and this one may hit you like the WWII armament I named it after. The previous rhum Scaffa I made for him (also on his birthday) was at the 2013 Women of the Wild West night in the Whiskey-Amaro Night series that he organized -- namely the Madame Mustache.

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

https://cocktailvirgin.blogspot.com/2020/02/schrage-muzik.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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lesliec commented on 2/28/2020:

It's good, but I can't get my head/mouth around room temperature cocktails. So I stuck a big rock in the glass and now I'm very happy. Keep in mind it's summer where I am ...

yarm commented on 2/28/2020:

The two best ways of explaining room temperature cocktails is history (these drinks originated before ice or refrigeration was common) and flask drinking (where having something drinkable, convenient, and compact (no wasted volume for water). Besides that, it's an mental exercise in drink balance where you are balancing proof by sugar and not with the help of dilution or chilling. Many of the modern ones that I have had here in Boston originated as cocktails that tasted better before they were stirred/diluted with ice or after they warmed up. Some people do add water (like 3/4 oz to a 3 oz build) and serve it room temperature -- these are no longer Scaffas but room temperature cocktails (Scaffas lack the water element to make them a cocktail by the 1806 definition).

Also, adding an ice cube to fit the drink to your preferred palate or drink mood is a solid move.

Beekeeper's Folly

3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lemon juice
3⁄4 oz Amaro Montenegro
3⁄4 oz Bärenjäger
Instructions

Shake, strain, straight up, cocktail glass

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Viscouse
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Great last word riff, although a bit of a stretch. Amaro Montenegro pairs nicely with the barenjager and chartreuse.
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