Fernet About Dre

2 oz Rye
3⁄4 oz Fernet Branca
3⁄4 oz Amaro Meletti
2 ds Bitters, Fee Brothers Black Walnut
1 Cherry, Luxardo
Instructions

Ice, stir, strain

YieldsDrink
Authenticity
Authentic recipe
Creator
Ryan Shipman
Source reference

Lou Bustamante, The Complete Cocktail Manual; https://cocktailvirgin.blogspot.com/2022/03/fernet-about-dre.html

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Meh
  • I don't know if I like this. I think I agree that to balance it you probably have to take the fernet down as it's kind of overwhelming at the proposed spec.
  • Good but I will use less fernet next time
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Curated to add credits and reference. Thanks @yarm

Song About An Ex

1 1⁄2 oz Brandy, Copper & Kings
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Cynar
2 ds Grapefruit bitters
1 twst Lemon peel
Instructions

Stir and Strain

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Made with cynar 70, which is a little more intense and may overbalance, need to try again with usual formulation or backing off of this, nice combination of flavors
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Algiers Point

1 oz Cognac
1 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Herbal liqueur, Yellow Chartreuse
3 ds Peychaud's Bitters
2 ds Orange bitters
1 rinse Pastis, Herbsaint (As rinse; substitute absinthe)
1 twst Lemon peel (Oil only as garnish)
Instructions

Stir with ice, strain into an old fashioned glass rinsed with Herbsaint, and garnish with lemon oil from a twist.

History

One night, a pair of cocktailians that I know from around town came into River Bar. For their second round, they asked for something herbal like a Green Point, or perhaps something inspired by John Gertsen (No. 9 Park/Drink/now ABV). So I thought, "Why not both?" Since John is a big fan of Sazeracs and its variations, why not merge a Cognac Sazerac with a Green Point? Gertsen at No. 9 Park was also excited about serving Green Points, so it all fit into place. For a name, I honed in on the "Point" part of the 2005 Milk & Honey neoclassic and dubbed this one after the section of New Orleans on the other side of the Mississippi River, namely Algiers Point.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, River Bar, Somerville, MA.
Source reference

https://cocktailvirgin.blogspot.com/2018/05/algiers-point.html

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • The chocolatey finish took me by surprise!
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Somewhat mangled in my substitutions (elixir combier instead of chartreuse, genepy instead of absinthe) but well balanced and an excellent upgrade for a Manhattan fan looking for something more complex to sink their teeth into.

HallA commented on 9/23/2023:

Not dry enough for me, kind of a vieux carre --sazerac mix that is inferior to both. May try and make again with my preferred vieux carre raitos and using the chartreuse instead of benedictine...

A fantastic cocktail !! I'm a real pushover for an extensive component list, especially when I actually have all the components on the shelf. The opportunities to use "more of this" and "less of that" adds great fun in perfecting the cocktail to my own personal palate. Wonderful !!

Two words

1 1⁄2 oz Apple brandy, Lairds
1 1⁄2 oz Zucca
1 twst Lemon peel
Instructions

Stir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Maggie Hoffman's Batch Cocktails
Source reference

http://cocktailvirgin.blogspot.com/2019/09/two-words.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
Similar cocktails
No similar cocktails found.

Irish Bugs Cutty

1 1⁄2 oz Irish whiskey, Dead Rabbit (Original calls for Cutty Sark blended scotch)
1⁄2 oz Amaro Meletti
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lemon juice
1 1⁄2 oz Carrot juice
1 pn Black pepper (garnish to taste)
Instructions

Shake, strain, pour into ice-filled collins glass, grind pepper as garnish to taste

Notes

Original recipe calls for Cutty Sark Prohibition Edition Scotch but I thought a bit sweeter Irish whiskey would do the trick and pair well with sweet milky carrot juice.

YieldsDrink
Authenticity
Altered recipe
Creator
Rob Krueger, Extra Fancy, Brooklyn, NY
Source reference

https://www.thespruceeats.com/bugs-cutty-cocktail-recipe-759218

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Stupid me - I shoulda capitalized on the Dead Rabbit brand for my naming. Dead Bugs Bunny!
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Swanky Panky

2 oz Sweet vermouth, Carpano Antica Formula
1 oz Gin, Aviation
1 oz Rye, Rittenhouse
2 ds Fernet Branca
Instructions

Stir, strain to coupe. Garnish with orange twist

YieldsDrink
Authenticity
Unknown
Creator
Teddy's great uncle of Bob's Burger cartoon
Source reference

https://youtu.be/zT9iqeENJB0

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Gin + whiskey is always interesting, and in this case also a good drink
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Ornithologist

1 1⁄2 oz Blanco tequila
1 1⁄2 oz Pineapple juice
3⁄4 oz Suze
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Lime juice
1 bsp Mezcal, Del Maguey Vida
1 spg Mint (as garnish)
Instructions

Shake all ingredients with ice. Strain to a double rocks glass with ice. Garnish with a mint bouquet.

History

Rather than thinking of a white jungle bird at first. I wanted a tequila/suze/pineapple sour. The jungle bird template fit well with a few tweaks. Falernum over Simple Syrup gives a lot of complexity over the citrus / bitterness / earthiness / smoke.

At first I wanted the name to refer to something like a "radioactive bird", however I ended up with "Ornithologist", which is a scientist who studies birds. Since this is, colorwise, a reverse Jungle Bird, I flipped the point of view for the name. It's not a bad name but still could change for something more catchy lol

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Phillip Gruneich
Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Increased mezcal to 0.25 oz, decreased Suze to 0.5 oz. Amazing! — ★★★★★
  • Subs: - 1/2 Campari, 1/2 Amaro Nonino for Suze - Lime wedge for mint garnish Very smooth. Bitter, citrusy, straightforward. — ★★★★
  • fascinatingly complex and bitter
  • It's very earthy, the bitter from the Suze hits at the end. The pineapple adds a little tang the whole sip. Falernum includes some spice into all the earthiness of the cocktail. — ★★★★★
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Suze weighs in a little too strong for me but creative approach. Still miss the Campari- less a riff without it. Just revisited. Delicious especially if you are not looking for a jungle bird.

HallA commented on 10/23/2023:

Made with salers rather than Suze and it suffers for it. There's definitely something here but I think the deeper / longer finishing bitterness of the Suze and more intensity would have bridged more than than the Salers and helped with evolution.

The Ticket that Exploded

1⁄2 oz Mezcal
1⁄2 oz Jamaican rum (Smith & Cross or at least funky, i.e.: not Appleton)
1 oz Aromatized wine, Cocchi Americano (Lillet Blanc is a good choice too.)
1⁄2 oz Campari
1⁄2 oz Bénédictine
1 twst Orange peel (as garnish)
Instructions

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

Notes

Orange, smoke, and citrus aromas. Orange and peach notes on the sip. Vegetal agave, funky rum, bitter orange, herbal, and smoke flavors on the swallow.

History

A Negroni riff created after thinking about the limited bottles at a bar I was doing a trial shift at; the drink remains, but I never took the position. Named after a William S. Burroughs cut-up style novel.

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

https://cocktailvirgin.blogspot.com/2019/05/the-ticket-that-exploded.ht…

Curator rating
4 stars
Average rating
4 stars
(31 ratings)
From other users
  • Strong & sweet, a texture almost syrupy. We accidentally shook, not stirred, but the drink is still delicious. Reminiscent of a Jasmine. — ★★★★
  • Peachy delicious, top 50.
  • Sweet — ★★★★
  • Made with S&C. Pretty, pale red color. Quite Negroni-ish, but with a really fun complexity.
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Very nice, Fred - that's a keeper. I used Smith & Cross for the rum.

Curated to add garnish to ingredients list. Welcome Frederic!

yarm commented on 9/26/2019:

I originally made it at home with Smith & Cross (since that's the only interesting bottle of rum I remember that bar having).

Rum Flower

1 oz Rum, Plantation Grand Reserve 5 year
1 oz Añejo rum (Brugal Añejo)
1⁄2 oz Lemon juice
1⁄2 oz Agave syrup
1⁄2 oz Crème de Violette, Rothman & Winter
1⁄2 oz Elderflower liqueur, St. Germain
Instructions

Shake over ice, double strain and serve in a Nick & Nora.

Notes

Garnish with umbrella or small flower. Color is a purplish grey, not so good looking, but tastes great.

History

Not sure there is one. I made it in September 2019 for Laura.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Chris Wilson
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Made with half the agave as a comment suggested. Turned out a lovely coral color.
  • Too sweet as written (and I enjoy some sweetness in a cocktail). But otherwise very tasty— I will make again with half the agave syrup. — ★★★
  • I made it all wrong using Don Q 151 and S&C navy strength rum plus maple syrup instead of agave but it came out awesome (although it looked like dirty dishwater). Worth trying again with proper ingredients ;) — ★★★★★
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Hibiscus Gimlet

1 1⁄2 oz Blanco tequila (High Proof)
1⁄2 oz Hibiscus Liqueur, FruitLab
1⁄2 oz Lime juice
1 bsp Agave syrup
1⁄2 Lime (shell)
1 sli Lime (or lime twist, as garnish)
Instructions

Shake all ingredients (including used half lime shell) with ice for 15 seconds, strain into coupe. Garnish with lime twist or lime wheel.

Notes

Use a high proof blanco tequila if available (I use Don Fulano 100 Proof).

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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