Cells Interlinked

3⁄4 oz Rye, Rittenhouse
3⁄4 oz Amargo-Vallet
3⁄4 oz Amaro Meletti
3⁄4 oz Cherry Liqueur, Cherry Heering
1 Orange peel
Instructions

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

History

Part of my ongoing "4 parts, equal parts, stirred" series.

YieldsDrink
Year
2018
Authenticity
Your original creation
Source reference

https://genius.com/John-francis-shade-pale-fire-a-poem-in-four-cantos-a…

Curator rating
Not yet rated
Average rating
5 stars
(11 ratings)
Similar cocktails
mhsx commented on 1/28/2023:

Good cocktail, bad name.

Smoky Hamptons

1 oz Bourbon, Larceny
1⁄3 oz Islay Scotch (Port Charlotte 10)
2⁄3 oz Dry vermouth, Noilly Prat
1⁄3 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
4 dr Bitters (Crude Bitters Pooter)
Instructions

Stir over ice, strain.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Forgot to add bitters this first time. Gotta remember. [DLL]
  • Very tasty! I didn't have those bitters, but used some Ango and a pinch of salt.
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Brave Margot

3⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Campari
1⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Lime juice
1⁄2 oz Pineapple syrup
1 ds Absinthe
6 dr Fernet Branca (As Garnish)
Instructions

Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a spritz of Fernet Branca (6 drops), a lime wheel (omit), edible flowers, and a cherry (omit).

Notes

I made this with Pineapple Gum Syrup and I used Peychauds Bitters rather than Absinthe as I personally find Absinthe too heavy handed to use as a minor ingredient.

YieldsDrink
Authenticity
Authentic recipe
Creator
Bar Marilou, New Orleans, Louisiana
Source reference

https://cocktailvirgin.blogspot.com/2019/08/brave-margot.html and http://imbibemagazine.com/brave-margot-from-bar-marilou/

Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
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Wall Street Insider

1 1⁄2 oz Bourbon, Four Roses (Single Barrel 100 proof)
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Campari
1⁄2 oz Fernet Branca
2 ds Chocolate bitters
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain into a coupe, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Hearsay Market Square, Houston
Source reference

https://quizlet.com/408957838/hearsay-bourbonscotch-cocktails-flash-car…

Curator rating
Not yet rated
Average rating
4.5 stars
(23 ratings)
From other users
  • Used Bittermen's Xocalatl Mole bitters; added an extra layer of spice.
  • Fernet strong but not out of whack. This has a real tobacco-stained, leathery feel. Good.
  • While I feel like the Fernet might be a little high in the mix on the finish, it's still a nice drink. — ★★★
  • Cut chocolate bitters down to one.
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Good catch Fred! I'm going to revert the drink to that recipe and update the link. Thanks,  Zachary

yarm commented on 4/22/2021:

The sweetness of the Falernum does a lot to smooth over the bitterness of the Fernet. Not as aggressive as it reads.

Tasty. Wild Turkey 101, chocolate macadamia bitters, Falernum syrup (instead of Velvet). Campari and Fernet still there but have a nice fuzzy chocolate mint blanket overtop .

I dialed back the Fernet a bit for my audience. Very tasty! Also very boozy, so I made 1.5 drinks for 2 people. Love the scaling function on this site 👍🏼

Substituted Buffalo Trace. I was pleasantly surprised how well it worked together; more than the sum of its parts.

Spring Swing

2 oz Gin, St. George Botanivore
3⁄4 oz Simple syrup
1⁄2 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Maraschino Liqueur, Luxardo
3 sli Cucumber
2 sli Strawberry
Instructions

Pour ingredients into shaker, muddle, then shake. Double strain into coupe glass. Garnish with strawberry slice and cucumber wheel.

Notes

Remove Simple syrup for a drier cocktail. Use 3/4 of lemon juice for foamy finish

YieldsDrink
Authenticity
Unknown
Creator
Austin Bayon
Source reference

https://www.youtube.com/watch?v=EbdZkPFTHqY

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Leaving out the simple syrup is good for those not wanting as sweet a drink.
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Western Passage

1 1⁄2 oz Batavia Arrack, Van Oosten
1⁄2 oz Sweet vermouth, Dolin
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Angostura (or other aromatic bitters)
1 ds Orange bitters
1 Cherry
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, coupe.

YieldsDrink
Authenticity
Authentic recipe
Creator
Max Toste, Deep Ellum, Boston
Source reference

https://cocktailvirgin.blogspot.com/2012/10/western-passage.html

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Stiggins Daiquiri #2

2 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lime juice
2 ds Bitters
Instructions

Add all ingredients to a shaking tin and then add ice. Shake well and strain into a coupe. Garnish with a slice of lime and a sprig pineapple sage (or mint).

YieldsDrink
Authenticity
Authentic recipe
Creator
@theweekendmixologist
Source reference

Instagram

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Not my thing very dry. Added 1/4 simple bit was unremarkable
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Better and Better

1 1⁄2 oz Mezcal, Fidencio Clásico
1⁄2 oz Navy strength rum, Smith & Cross
1⁄4 oz Falernum, Velvet Falernum
1 Lemon peel (as garnish)
Instructions

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

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Jan Warren, Dutch Kills, Long Island, NY
Source reference

Bartender's Choice Vol. 2 App - http://bartenderschoice.co/

Curator rating
Not yet rated
Average rating
3 stars
(10 ratings)
From other users
  • Good cocktail, choosing a mezcal that's tasty/not obtrusive (avoid Sombra).
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Arrack Strap

1 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Batavia Arrack, Van Oosten
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1 t Campari
1⁄2 t Rich demerara syrup 2:1
2 ds Bitters, Bittermens Xocolatl Mole
2 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain into an old fashioned glass with a large cube of ice, garnish with an orange twist.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Brad Farran, Death & Co
Source reference

Death & Co, p. 175

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Arrack and blackstrap rum both teeter on distasteful for me, but here there's some mutual amelioration.
  • Enjoyable, but not a show stopper.
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Paper Tiger

1 3⁄4 oz Scotch, Monkey Shoulder
3⁄4 oz Pineapple syrup
3⁄4 oz Lemon juice
1 ds Chinese 5 spice bitters, Barkeep
1 Star anise (as garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into a chilled coupe. Garnish with a single star anise pod.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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