Gris-Gris Sour

1 1⁄2 oz Bourbon
3⁄4 oz Chicory Liqueur, Cathead (Hoodoo Chicory Liqueur)
3⁄4 oz Lemon juice
1⁄2 oz Maple syrup (Smoked bourbon barrel aged)
1 ? Egg white
Instructions

Dry shake, then shake with ice. Fine strain into cocktail glass. Garnish with brandied cherry

YieldsDrink
Authenticity
Authentic recipe
Creator
Kellie Thorn
Source reference

The Southern Foodways Alliance Guide to Cocktails, pg. 30

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4 stars
(1 rating)
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Brown Derby (Wondrich)

2 oz Dark rum (Jamaican or Bermudan)
1 oz Lime juice
1 t Maple syrup
Instructions

Shake & strain

YieldsDrink
Year
1939
Authenticity
Authentic recipe
Source reference

https://www.esquire.com/food-drink/drinks/recipes/a3656/brown-derby-dri…

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Improved 1794

1 1⁄2 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Campari
1⁄4 oz Maraschino Liqueur
2 ds Absinthe (I used 1 bsp (1/8 oz) Kübler)
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.

Notes

The profile here is somewhere between a 1794 and a Red Hook. Like elsewhere, Campari and Maraschino interact so well together.

History

The 1794 is one of my favorite drinks of the early 00s and Jerry Thomas' Improved trick works so great with whiskey.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/10/improved-1794.html

Curator rating
3 stars
Average rating
4.5 stars
(17 ratings)
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Explorer's Dream

3⁄4 oz Batavia Arrack
3⁄4 oz Mezcal
1 oz Dry vermouth
1⁄2 oz Bénédictine
1 ds Absinthe (I utilized 20 drops St. George)
1 twst Lemon peel
Instructions

Stir with ice, strain into a punch cup, and garnish with a lemon twist.

Notes

Smoke and funk accented by chocolate, mint, and anise flavors.

History

I had recently tried the Dead Poet from Imbibe Magazine and kept thinking about the Poet's Dream. I honed in on Batavia Arrack for some reason that night; mezcal and Batavia Arrack have worked well in drinks like the Smoking Jet Pilot, Airbag, and Esmino's Escape, so things progressed in that route.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/11/explorers-dream.html

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Nice blend of Batavia Arrack and mezcal (Vida); used Dolin dry vermouth (slightly less than 1 oz). Rate 4.5
  • Dawn says "like a library, a dusty shelf." Savory and herbal elements. Sprayed absinthe in the mix then final spray on presentation.
  • Special and complex and I love it
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No similar cocktails found.

Tasty and complex, but strong and a bit imbalanced

Canadian Quarter

1 1⁄2 oz Canadian whisky
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Dry vermouth
1 bsp Fernet Branca
1 bsp Olive juice
Instructions

Mix and shake well. Let sit on ice for a few minutes. Strain. Serve up with 3 olives: garlic, jalapeno and pimento stuffed.

YieldsDrink
Authenticity
Unknown
Curator rating
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Windy Day

1 1⁄2 oz Brandy (Re:Find Limoncello Flavored Brandy)
3⁄4 oz Cassis
3⁄4 oz Grapefruit juice
1⁄2 oz Lavender syrup
1 Egg yolk
Instructions

Shake well with ice and strain into a frozen coupe glass.

Notes

This brandy adds in a lemon-y component which is more complex than just lemon juice alone.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
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Cosmopolitan Milk Punch

3 twst Orange peel
1 twst Grapefruit peel
7 lf Bay leaf
6 Cardamom
1 t Clove
2 Star anise
1 t Pomegranate molasses
1⁄4 c Sugar
8 oz Vodka, Tito's
6 oz Cranberry juice
2 oz Lime juice
1 1⁄2 oz Tawny port
1 1⁄2 oz Triple sec, Cointreau
4 oz Milk
20 oz Tonic water
Instructions

OLEO SACCHARUM: Mix the peels, bay leaves, cardamom pods, cloves, star anise, molasses and sugar in a bowl, cover with plastic wrap and let it rest in room temperature until sugar dissolves completely, between 1 and 4 hours.

THE PUNCH: Add the vodka, cranberry juice, lime juice, Port and Cointreau to the oleo saccharum bowl and mix to combine the ingredients. Rest for 1 hour then fine strain to a new bowl.

THE MILK: Add warm milk to a bowl and pour the strained punch into it. Let it rest until the curds are well formed. Strain the liquid through cheesecloth over a chinois twice. Make sure the liquid goes through the curds. Strain a third time through coffee filter. Output should be clear pink/orange.

THE COCKTAIL: Finally, pour 2 ounces of the punch in an ice-filled tall glass. Flame an orange coin over it. Top with 2 ounces of tonic water. Garnish with the orange coin and a bay leaf.

Notes

No, this is not easy to make, but also not as difficult as you're imagining by the number of ingredients. The straining is probably the hardest part, but that's mostly on organization and patience. There's very little interaction despite requiring a long preparation. This is fantastic for parties or just to bottle in your fridge. Should be good for 2 days to 1 week.

YieldsDrinks
Year
2019
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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InDeCiSiOn

1 1⁄2 oz Gin, Tanqueray Malacca
1⁄2 oz Cassis
1⁄4 oz Anisette
3⁄4 oz Lime juice
1⁄2 oz Lavender syrup
1⁄2 oz Coconut milk
Instructions

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

History

So many choices, so much time.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Campari Collins

1 1⁄2 oz Campari
1⁄2 oz Orange liqueur, Grand Marnier
1 oz Lemon juice (Sweetened)
1 oz Soda water
Instructions

Build in Collins glass with ice. Garnish with Orange slice

YieldsDrink
Authenticity
Unknown
Source reference

https://cocktails365.net/2012/09/19/campari-part-two-campari-collins/

Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Any guidance on making the sweetened lemon juice?

Build on Collins. Taste. Add sugar syrup if needed. On today's lemon juice added a bar spoon. 

Bee is for Bourbon

2 1⁄2 oz Bourbon, Elijah Craig
1⁄4 oz Crème de Banane, Giffard
1 bsp Crème de Cacao, Tempus Fugit
1 bsp Bärenjäger
1 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir; strain; double OF; garnish.

History

Old Fashioned riff with multiple sweeteners but in restrained quantities.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ryan Casey, The Dewberry, Charleston, South Carolina (USA)
Source reference

https://punchdrink.com/recipes/bee-is-for-bourbon/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Even with my cheapo subs this was an enjoyable Old Fashioned riff.
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