Cotillion

1 oz Bourbon, Old Forester
3⁄4 oz Trinidad rum, Angostura 5 Year
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
1⁄2 oz Orange juice
1 twst Orange peel (flamed as garnish)
Instructions

Shake, strain, coupe, garnish.

YieldsDrink
Year
<=1946
Authenticity
Altered recipe
Creator
Scott Kennedy, Café Cancale, Chicago, IL
Source reference

http://imbibemagazine.com/cotillion-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Curated this to clarify that this is a drink altered by Scott Kennedy (by subbing curacao for triple sec and altering proportions). It is much older, at least as old as 1946 when it was printed in The Stork Club Bar Book. 

Glamour Profession

2 oz Añejo rum, Rum-Bar Gold
3⁄4 oz Lime juice
3⁄4 oz Passion fruit liqueur, Giffard
1⁄4 oz Coffee (Cold Brew Concentrate)
1⁄4 oz Amaro Nonino
Instructions

Shake, strain, no garnish

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Coco Fernet

3⁄4 oz Fernet Branca
3⁄4 oz Fernet, Letherbee
1⁄2 oz Fernet, CH Distillery (Dogma)
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Coconut liqueur, Kalani
1 Lime peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with a lime peel.

Notes

Use any combination of Fernet adding up to 2 oz; I used my Fernet blend that incorporates Branca with two local options.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Red Drink No. 1

1 oz Baijiu, Ming River ("Strong Aroma")
1 oz Aperol
1 oz Dry vermouth, Noilly Prat
1⁄2 sli Orange (as garnish)
Instructions

Stir; strain into a lowball glass; garnish with a half wheel of orange.

YieldsDrink
Authenticity
Authentic recipe
Creator
Don Lee; Existing Conditions, New York
Source reference

https://drinkbaijiu.com/red-drink-no-1-baijiu-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Baijiu is just really hard to love. If you're interested in trying, this is probably a good place to start. — ★★★
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Oaxacan Daisy

1 1⁄2 oz Mezcal
3⁄4 oz Meyer lemon juice
1 oz Triple sec, Cointreau
1 twst Meyer lemon peel
Instructions

Shake, strain, coupe, garnish.

YieldsDrink
Year
ca. 2010
Authenticity
Unknown
Creator
Chris Ojeda, SOHO House, Los Angeles, CA
Source reference

http://imbibemagazine.com/oaxacan-daisy-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made with Banhez and PFDC. an interesting neighborhood near Margaritaville. Happily, not overly smoky.
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A Barhopper's Sour

1⁄2 oz Bourbon, Woodford Reserve
7⁄8 oz Amaretto, Disaronno
1 bsp Fernet Branca
1 bsp Islay Scotch, Lagavulin 16
2⁄3 oz Lemon juice
2 t Agave syrup
2⁄3 oz Egg white
1 ds Orange bitters, Fee Brothers Orange
1 ds Bitters, Angostura
1 twst Lemon zest
Instructions

Dry shake, shake with ice, fine strain into chilled Nick & Nora glass. Express lemon zest twist and make into a little bird on the rim of the glass.

YieldsDrink
Authenticity
Authentic recipe
Creator
Danny Judge
Source reference

https://www.diffordsguide.com/en-au/encyclopedia/1652/cocktails/libbeys…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • try absinthe instead of FB?
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Texas Cakewalk

1 oz Fino sherry
1⁄2 oz Mezcal
1⁄2 oz Lime juice
1⁄2 oz Cynar
1⁄2 oz Grenadine
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, coupe, garnish.

YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Fred Yarm, cocktailvirgin, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2019/03/texas-cakewalk.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Just funky enough.
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Wipeout

1 oz Overproof rum, Plantation O.F.T.D.
1⁄2 oz Navy strength rum, Smith & Cross
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 1⁄2 oz Pineapple juice
1⁄2 oz Coffee (Cold-brew coffee concentrate)
1⁄2 oz Demerara syrup (1:1)
1⁄2 oz Lemon juice
Instructions

Combine all ingredients with small amount of ice. Shake, strain into highball glass. Add crushed ice and swizzle. Add crushed ice to top off. Garnish with grated nutmeg.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tyler Buhler, Death & Co
Source reference

https://punchdrink.com/recipes/wipeout/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Grassy Stuff

1 oz Brandy (Vsop)
1 oz Corn Whiskey, Mellow Corn
1⁄4 oz Apricot liqueur
1⁄4 oz Maraschino Liqueur
2 ds Orange flower water
Instructions

Rock glass, ice, stir, serve.

Notes

For my palate, strong heat from spirits, grassy and earthy. Emphasizing corn whisky profile.

My brandy is dry.

I used a light maraschino liqueur.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • I get grassy too, more interesting than delicious.
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  • Corpse Reviver #1 — Brandy, Apple brandy, Sweet vermouth

Jacques Rose

1 oz Cognac, Gourry de Chadeville Overproof
3⁄4 oz Pommeau de Normandie
1⁄4 oz Pear eau de vie
1⁄2 oz Lime juice
1⁄4 oz Grenadine
1⁄4 oz Simple syrup
1 rinse Absinthe
Instructions

Shake, fine strain, up.

YieldsDrink
Year
2019
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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