Il Peso

2 oz Irish whiskey, Black Bush
3⁄4 oz Cardamaro
1⁄4 oz Averna
1⁄4 oz Campari
1⁄4 oz Gran Classico
1 Orange peel
Instructions

Mix with ice, strain into chilled coupe. Express orange peel.

Notes

Riff off of The Weight

Yields Drink
Year
2020
Authenticity
Altered recipe
Creator
Reed Sandridge, @cocktailcraftingofficial, Washington, DC
Source reference

@cocktailcraftingofficial

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Subbed more Campari in for Gran Classico.
  • Boozy and balanced
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Robert Pope commented on 10/12/2020:

Didn't have Irish whisky or Gran Classico in my bar, so I used a simple Scotch whisky (Macallan 10) and doubled the Averna.  Didn't care much for it.  Did a second version that used bourbon in place of the Irish whisky and stayed with the doubled Averna in place of the Gran Classico.  Much nicer cocktail on my palate.  

Zachary Pearson commented on 10/12/2020:

Campari is a much better substitute for Gran Classico. Thanks,  Zachary

3:20 in the Morning

3⁄4 oz Scotch (I used Compass Box's Great King Street)
3⁄4 oz Apple brandy (I used Laird's Bonded)
3⁄4 oz Drambuie
3⁄4 oz Cynar
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup (1:1)
1 twst Lemon peel (As garnish for oils only)
Instructions

Shake with ice and strain into a single Old Fashioned glass. Garnish with lemon oil from a twist.

Notes

The Michigander (the inspiration) is apple brandy, Cynar, honey syrup, and lemon.

History

I was inspired by Jason Schiffer's Michigander, and I decided to expand on the drink in honor of our Drambuie rep. For a name, I paid tribute to the bar that Jason works at -- 320 Main in Seal Beach, California -- as well as the rap song 4 in the Morning. It was actually close to 3:20 pm when our Drambuie rep stopped in for a drink a few days later during one of my day shifts.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Frederic Yarm, Russell House Tavern, Cambridge, MA
Source reference

https://cocktailvirgin.blogspot.com/2013/07/320-in-morning.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Bitter earth

1 3⁄4 oz Suze
3⁄4 oz Pine liqueur
3⁄4 oz Manzanilla sherry
1⁄3 oz Lemon juice
1 oz Tonic water
Instructions

Build in rock glass with ice, stir a bit, add tonic water, serve.

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

1 1⁄2 oz Aquavit
1⁄2 oz Orange Wine
1⁄2 oz Manzanilla sherry
1⁄4 oz Pine liqueur (Quaglia)
Instructions

Stir, strain, coupe.

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 1/04/2020:

I'd gather we're talking about skin contact whites with a bit of color not wine made from oranges? Thanks,  Zachary

Pangolindo commented on 1/06/2020:

Yes, oranges cut into pieces, grain alcohol, white or rosé wine, cola nut, sugar, let for macerate about 1 month.

Charles Dickens Lemon Milk Punch

1 c Pineapple (crushed, drained)
1 c Sugar
1 q Water (hot, for sugar)
1 c Tea (black, strong)
6 Cloves
20 Coriander seeds
1⁄2 t Cinnamon
1 pt Brandy
1 pt Rum
1 q Water (boiling)
4 Lemon (peels of 2, juice all 4)
1 q Milk (hot)
Instructions

Dissolve the sugar in the first measure of water. Pour everything except the lemon juice and the milk into a large nonreactive container. Cover and let steep for 6 hours. Add the lemon juice and milk, mix well, then strain through cheesecloth until clear.

Notes

I would muddle enough pineapple chunks to make a cup and not strain it too well. I would sub a broken cinnamon stick for the 1/2 t ground cinnamon. The rum suggestion is "a heavy bodied Jamaican or Martinique". This looks like it makes about 150 ounces, so I've called it 28 x 5 oz punch cups.

History

His great granddaughter provided this recipe to the Dallas Times Herald. It looks updated but must have confused the heck out of 1980's Dallas.

Yields Drinks
Authenticity
Authentic recipe
Creator
Charles Dickens
Source reference

Dallas Times Herald, 22 December 1980

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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William C commented on 3/15/2025:

I made this as written a few years ago, turned out fine but a bit bland, filed it away as an interesting technique. Playing with it again this week, I found the process forgiving enough to use a LOT less water to create a richer punch. I also threw a family size tea bag into the punch with the last measure of boiling water, stirred often and pulled it out after ten minutes rather than add more water in the form of tea. Steeped 18 hours with all ingredients except the milk, which can be left cold (per Dan Souza's experiments at Cook's Illustrated). Turned out fantastic, five stars after revisions.

(the) 3:10

1 1⁄2 oz Gin, Tanqueray Malacca
3⁄4 oz Walnut Liqueur (Pendray's)
1 1⁄2 oz Pomegranate juice
1⁄8 oz Sherry vinegar (Columela Solera 30 Reserva)
Instructions

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

Notes

1) The Sherry Vinegar is key, it will either underpower or overpower, your own particular palate will inform when you have the correct amount.
2) You do not want "vinegar." Rather, you want a big/huge/rich aged Sherry Vinegar. Find it on the internet for background info & understanding, and use it or an equivalent.

History

I was watching the movie "3:10 to Yuma" (1957) and was inspired by the theme song.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
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Skid Mark

1⁄2 oz Rum, Smith & Cross
1 1⁄2 oz Rum, Plantation 3 Star
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 twst Orange peel
Instructions

Stir and strain. Up or one big rock.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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U.S.S. Mallard Special

1 1⁄2 oz Rum (Panamanian/Colombian/Venezuelan)
1 oz Sweet vermouth, Martini & Rossi
1⁄2 oz Bénédictine
1 ds Absinthe
2 ds Bitters, Angostura
1 Lemon peel
Instructions

Stir and strain into a chilled cocktail glass. Twist a little lemon peel over the top.

Yields Drink
Year
1939
Authenticity
Unknown
Source reference

David Wondrich

https://www.thedailybeast.com/lost-cocktail-culture-navy-drinks-from-th…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Made with Mt. Gay Black Barrel, and a dehydrated lemon slice. Sweet but not syrupy.
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Cara A commented on 10/20/2021:

Made with Carpano Antica because that’s what I had. Wow! Rich, complex, lovely.

Windy and Cold

5 Blackberry
1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
3⁄4 oz Walnut Liqueur (Pendray's brand)
1⁄2 oz Triple sec
1 oz Lemon juice
Instructions

1. In a shaker, gently muddle the blackberries. 2. Add all ingredients plus ice. 3. Shake well and strain into a frozen coupe glass.

Notes

1. This is so much smoother than I expected.
2. Bloody Shiraz Gin is from Australia and now available on the USA west coast.

History

2019 is almost over. Here in the L.A. Area the wind is howling and it is plenty cold ...... A fine day for riffing a new cocktail.
B) I started with a Blackberry Sidecar and went wild.

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Lemon juice drowns out the blackberries. Gin comes through well. Probably reduce the lemon juice.
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Quimbois

1 oz Rhum Agricole (Blanc)
1 oz Fino sherry
1⁄2 oz Cynar
1⁄2 oz Pineapple syrup
1 ds Absinthe (I used 20 drops)
1 twst Lemon peel (As garnish)
Instructions

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

Notes

Lemon and grassy funk aromas. Tropical notes from the pineapple syrup on the sip. Grassy and vegetal funk brightened by the pineapple and hints of absinthe on the swallow.

History

I began contemplating a rhum agricole Martini of sorts akin to the Georgetown Club that utilized Fino sherry instead of dry vermouth. Elements of pineapple syrup came to mind and then Cynar which paired well with the syrup in another drink, and soon the Martini idea morphed into something closer to a Negroni in feel. For a name, I dubbed this one the Quimbois after the Martinique concept of black magic that is parallel to Haiti's Voodoo.

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

https://cocktailvirgin.blogspot.com/2019/12/quimbois.html

Curator rating
Not yet rated
Average rating
Not yet rated
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