NATO Accord

3⁄4 oz Bourbon, Buffalo Trace
3⁄4 oz Calvados, Berneroy (Fine)
3⁄4 oz Rum, Zacapa 23
3⁄4 oz Swedish Punsch
1 rinse Mezcal
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 Lemon peel (garnish, flamed)
Instructions

Stir with ice, strain into a chilled coupe or Nick & Nora glass. Garnish with a flamed lemon swath.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Matt Seiter, Sanctuaria, St. Louis, MO
Source reference

"Sanctuaria: The Dive Bar of Cocktail Bars," Matt Seiter, Nectar Media Group, 2012, p.107

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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The Andy

2 oz Mezcal, Del Maguey (Del Maguey Vida)
3⁄4 oz Cherry Liqueur, Luxardo
1⁄2 oz Cognac
3⁄4 oz Grapefruit juice (Ruby Red)
Instructions

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

History

See the story in "Reference." Andy Ratcliff was my bartender at The Baxter Inn in Sydney. Andy posted that recipe for the Gloom Lifter and I've been messing around with it for a few days.

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Carl N. in SoCal
Source reference

https://www.barsclubs.com.au/drinks/recipe-the-gloom-lifter/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Mutually Weird Forever

2 oz Aperol
1 oz Ginger juice (or 1 inch grated fresh)
1⁄2 oz Lime juice
1⁄2 oz Sweet vermouth
1 sli Lime (as garnish)
1 sli Orange (as garnish)
Instructions

Shake with ice, strain into a cocktail glass, garnish with expressed lime and orange wheels

Notes

Can be made with dry vermouth

History

This was invented as a signature cocktail for my best friends' wedding October 23, 2016

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • I used grated giger with Punt es Mes. Nice low abv sipper with a bite! I tamed it down with 1/2 oz. Kings ginger.
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Fruity Biatch

1 oz Gin
1 oz Peach schnapps liqueur
1⁄4 oz Simple syrup (Peach)
1 twst Tangerine peel (Garnish)
Instructions

Shake with ice, strain into a chilled coupe glass, garnish with an expressed tangerine peel

Notes

This drink was invented by my best friend and I in derisive response to her husband's drink preferences. Its one of his favorites. It is named after him, obviously.

History

May 28, 2012 heated discussion in a Las Vegas casino bar regarding drinks with umbrellas

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
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Leche de Tigre

1 Chili pepper (Birds eye)
1 Garlic (clove)
3 spg Cilantro
1 Ginger (1 inch piece)
1 oz Tequila, El Jimador Reposado
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 ds Bitters, Fish Sauce Bitters (I just use actual fish sauce)
Instructions

Muddle well, shake with ice, double strain. Garnish with cocktail shrimp and cilantro sprigs.

Notes

This drink was inspired by the traditional Peruvian recipe for ceviche. In Peru, the juice from ceviche, called Leche de Tigre, is often served alongside ceviche in a small glass and believed to be both a hangover cure as well as an aphrodisiac.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Chinese Proverb

1 1⁄2 oz Gin, Fords (green tea & lemongrass infused)
1⁄2 oz Strawberry syrup
1⁄2 oz Lychee liqueur, Gabriel Boudier
3⁄4 oz Lemon juice
1 sli Lemon (garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe. Garnish with a lemon wheel.

Notes

For the green tea and lemongrass infused gin, add 4 tbsp loose green tea and 4 tbsp chopped lemongrass to a 750ml bottle of gin. Infuse for 2-4 hours, depending on taste. Filter and re-bottle. For the strawberry syrup, combine 8 oz strawberry juice, 8 oz cane sugar and 2 oz water. Shake vigorously or pulse in a blender to combine.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Violette Affinity

1 1⁄2 oz Crème de Violette, Rothman & Winter
3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
2 ds Orange bitters
1 Orange peel (flamed)
Instructions

Stir all ingredients with ice, strain into chilled cocktail coupe. Garnish with flamed orange peel.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Matt Seiter, In Fine Spirits, Chicago, IL
Source reference

"Sanctuaria: The Dive Bar of Cocktail Bars," Matt Seiter, Nectar Media Group, 2012, p.45

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Prizefighter (Berkshire Room)

1 oz Rye, Wild Turkey 101
1 oz Mezcal, Banhez
3⁄4 oz Amaro Lucano
1⁄4 oz Suze
3 dr Bitters, Bittermens Xocolatl Mole
1 Orange peel
Instructions

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

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Berkshire Room, Chicago, IL
Source reference

https://drinkingsociety.com/blogs/crafted-cocktails/the-prize-fighter-a… https://www.youtube.com/watch?v=i0nhE5SpNbY

Curator rating
4 stars
Average rating
4 stars
(8 ratings)
From other users
  • This has promise, but something seems a bit unbalanced. Might be worthy of having this curated.
  • Made with Ritt, Nuestra Soledad, Amer Sauvage. Lucano Anniversario. Enjoyably challenging. Mezcal nicely contributes more vegetal spiciness than smoke. Well balanced.
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yarm commented on 7/16/2020:

Weird that a bar would name a drink that considering that Nicholas Jarrett's Prizefighter from 2010 is well known enough to made the Mr. Boston's Official Bartender's Guide in 2012 and to have been made in countless bars across the country. Then again, I did see a new Little Italy recipe in the past year that was not Audrey Saunders'...

applejack commented on 7/16/2020:

I think this may come down to regional influences; I would hazard to guess the 2010 Prizefighter is not particularly well known in Chicago.  The Berkshire Room is considered one of the best cocktail bars in the city, and has a pretty seasoned crew (or at least had, who knows now).  Though my home is Chicago, I was lucky enough to spend a significant amount of time in NYC and SF over the past decade plus, so I was exposed to more regional favorites than most.

I'm not sure just because a drink is included in Mr. Boston's Guide (especially the 2012 version) it follows that it's particularly well known.  I just paged through the 2012 version again just now, and there are quite a few modern drinks (those attributed to a person, city & state) that I might have heard in passing at one point but wouldn't be able to tell you anything about them (like even what the base was), as well as some I just flat out had never heard of before.  And quite a few of them aren't posted here at KC for instance, let alone included in something like Robert Simonson's Modern Classics app.

The regional reach of certain cocktails (and not much beyond their home base for whatever reason) is interesting.  For instance, I was shocked to find that no one had posted here at KC the recipes for the Weston and Old Money, possibly the two most popular modern cocktails created in Chicago (so I posted them in 2019).  They were both created at The Berkshire Room by Benjamin Schiller, have been on the permanent menu of just about every bar or restaurant operated by the hospitality group that owns the bar because they are top sellers, and have been written up in the local press on numerous occasions over the years.  But it doesn't appear that they are very well known outside of the Chicago area.

Improved Bamboo

3⁄4 oz Amontillado Sherry (or Oloroso)
3⁄4 oz Fino sherry (or Manzanilla)
3⁄4 oz Dry vermouth
3⁄4 oz Bianco Vermouth
1⁄8 oz Maraschino Liqueur (1 bsp)
1 ds Absinthe (I used 20 drops)
1 ds Bitters, Angostura
1 ds Orange bitters
1 twst Orange peel (As garnish)
Instructions

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

History

After enjoying the Rockin' Like Bamboo the night before (via Imbibe Magazine), I was motivated to create my own riff on the Bamboo (again). I appreciated the split nature of the Rockin' Like Bamboo, so I kept the dry and blanc vermouth mix; moreover, I split the sherry between the Fino that I associate with the drink and the Amontillado that I utilized before I added Fino into my wine fridge. To take things one step further, I Improved things in an 1876 Jerry Thomas sort of way with accents of Maraschino and absinthe especially given how well Maraschino pairs with nutty sherries like Amontillado.

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

https://cocktailvirgin.blogspot.com/2020/07/improved-bamboo.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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flickerdart commented on 6/22/2021:

Only had PX instead of the Oloroso, compensated with increasing dry vs blanc vermouth and dry vs sweet sherry (0.75 to 0.25) and a lemon peel instead of orange. It's still good!

Negroni Biondo

1 1⁄4 oz Gin, Citadelle (Barrel Aged)
1⁄2 oz Suze
1⁄2 oz Luxardo Bitter Bianco
1⁄2 oz Saffron Liqueur, Apologue
1⁄2 oz Aromatized wine, Cocchi Americano
1 Orange peel (as garnish)
Instructions

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

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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