Celtic Solstice

1⁄2 oz Apple brandy (Lambig de Bretagne)
1⁄2 oz Blended Scotch, Grant and Sons (lightly peated)
1⁄2 oz Canadian whisky (Quebecois)
1⁄2 oz Herbal liqueur, Irish Mist (Irish Mist (sub Bushmills or Paddy or Jamesons if using Drambuie or lucky enough to find Chouchen))
1⁄4 oz Honey Liqueur (Drambuie or better yet Chouchen)
2 ds Bitters, Napa Valley (Toasted Oak)
2 ds Bitters
Instructions

Stir with ice then strain into your old-fashioned glass to savor as it warms in your hand.

Notes

Under construction

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Morning Darling

1 1⁄2 oz Irish whiskey (Tullamore Dew)
3⁄4 oz Simple syrup
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1 ds Bitters, Angostura
1 1⁄2 oz Hard cider, Martinelli's
1 Egg white
Instructions

Dry shake everything but the cider, then add ice and shake. Add cider and double strain into a chilled cocktail glass. Add three drops of Angostura bitters onto the foam and swirl nicely with a straw or toothpick. Enjoy!

Picture of Morning Darling
Yields Drink
Authenticity
Your original creation
Creator
A.J. Frampton
Source reference

www.SacramentoCocktails.com

Curator rating
Not yet rated
Average rating
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Millionaire (Embury)

2 oz Rye (or bourbon)
1⁄2 oz Curaçao
1⁄2 oz Lemon juice
2 ds Grenadine
1 Egg white
1 rinse Absinthe
Instructions

Dry shake, then shake and strain into an absinthe-rinsed coupe.

Yields Drink
Year
1948
Authenticity
Altered recipe
Creator
David Embury
Source reference

http://blog.vincekeenan.com/2014/04/cocktail-of-week-millionaire-whiske…

Curator rating
Not yet rated
Average rating
2.5 stars
(6 ratings)
From other users
  • Such a disappointment. Little sweetness. Might more grenadine be the answer? — ★
  • a Whiskey Tiki drink -- nice dry cur use
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Craig E commented on 12/12/2019:

Curated this to have the volumes match those given at the link, and to paraphrase the instructions in order to avoid copyright infringement. 

Echoes of Time

1 oz Blanco tequila, Astral
1 oz Amaro Nardini
1 oz Rucolino, Amaro Cinpatrazzo
1 Orange peel
Instructions

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

Notes

For the tequila choice, I prefer this with a strongly flavored, earthy tequila (such as the 92 proof flavor bomb Astral). Amaro Cinpatrazzo is a locally produced amaro from the Chicagoland area whose primary ingredient is arugula; it also has notes of blueberry and coffee. I haven't had any other amari that are any easy substitute, perhaps a split of Zucca + Caffe Amaro.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Shawn C commented on 3/06/2024:

I have tried this before with the Cinpatrazzo and it was good, although not quite enough to make it into regular rotation (more like a solid 3+ rather than 4.) I recently picked up the best known arugula amaro, Ischia Sapori Rucolino and wondered how it would fare in this cocktail. Comparing Ischia Sapori vs Cinpatrazzo directly is akin to Zucca vs Sfumato Rabarbaro: Ischia is pleasantly sweet for sipping and not nearly as intense in arugula character as the Cinpatrazzo. The sweetness from the Ischia Sapori was simply too much for this cocktail, while I noted the Cinpatrazzo version was balanced. I might try again with a mix of the two Rucolino amari (probably 2 parts Cinpatrazzo to 1 part of the other to hold the balance.) Might switch to a red grapefruit peel for that combination.

The Crusher

1⁄2 oz Rum, Havana Club 7
1 oz Spanish brandy (Fernando de Castilla)
3⁄4 oz Averna
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
5 ds Allspice Tincture
Instructions

Stir with ice. Strain to lowball with big ice. Garnish with lime peel.

Notes

Tks to Frank Bar for sharing

Picture of The Crusher
Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Spencer Amereno Jr at Frank Bar. Maksoud Plaza Hotel. Sao Paulo. Brasil
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Craig E commented on 12/11/2019:

Is there a recipe for the allspice tincture?

andrelbhenrique commented on 12/13/2019:

Sure there is. Vodka 100 proof and allspice for 10 days in a clean jar. You can do it with a 5 to 1 proportion spirit to allspice in weight. Shake it once a day.   

Adelphi Cocktail

1 oz Rye
1 oz Cognac
1 oz Sweet vermouth
1⁄4 oz Maraschino Liqueur
3 ds Absinthe (I used a little under a barspoon)
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

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

Notes

An elevated Saratoga Cocktail with elegant nutty cherry and anise herbal notes.

History

In thinking about how the 1862 Saratoga Cocktail from Jerry Thomas could be converted into the Vieux Carré by the addition of Benedictine and Peychaud's, I then pondered how the Saratoga would be with the "Improved" treatment of Maraschino and absinthe first described in Jerry Thomas' second edition. Given that the town of Saratoga Springs NY was one full of gambling houses, horse races, cocktail bars, spas, and most importantly hotels, I dubbed this one after a hotel there that opened around the time that the Improved style hit the scene.

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

https://cocktailvirgin.blogspot.com/2019/03/adelphi-cocktail.html

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Absinthe worked well for me, but it could easily overpower with a heavy hand
  • Nice. Mouthfeel from maraschino is pleasantly rich. A little grape throat lozenge on the finish.
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Dan commented on 12/12/2019:

Too much absinthe for my taste, but then I think Improved cocktails with absinthe are rarely improved. I'd use a rinse next time. Or maybe a spritz.

Craig E commented on 12/12/2019:

I used about half of my (small) barspoon of (St. George) absinthe and the balance worked well. 

Boozebro commented on 6/03/2022:

Substitute cynar & ramazzoti for the bitters. ¡¡Deliciouso!!

Library Card

1 1⁄2 oz Scotch (I did mostly blended with 1/4 oz of a smoky Islay)
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Cynar
1⁄2 oz Apricot liqueur
1 twst Orange peel (As garnish)
Instructions

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

Notes

Peat smoke brightened by orange oils on the nose. Malt, grape, and a fruitiness from the apricot brandy on the sip. Smoky whisky and bitter apricot on the swallow with an orange-apricot and quinine finish.

History

Inspired by a drink that called for Bank Note Scotch, I kept with my quinquina kick and added Bonal to the great combination of apricot + Cynar. Bank Note made me think of the 1970s era checkout card at the back of the retired library book on Scotch that I bought used.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2018/05/library-card.html

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Very good, even with the relatively large amount of apricot. — ★★★★
  • Well balanced though sweetness in finishes verges on excessive. For me flavor combo is more interesting than appealing.
  • Nice apricot-cynar combo.
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Ajvan commented on 12/10/2019:

The smoky-bitter-apricot fusion really works. 

Holiday Bitterness

2 oz Cranberry Vodka (potato vodka infused with fresh cranberries)
1 oz Campari
1⁄2 oz Ginger liqueur, Domaine de Canton
2 ds Cranberry bitters, Fee Brothers Cranberry (as garnish)
1 wdg Orange (cut into wheel and twist into flower)
Instructions

Build in rocks glass over ice, add garnish - do not strain cranberry infused vodka.

Notes

Cranberry infused vodka: Muddle 1 cup fresh cranberries in 1 qt. jar to pop most berries. Fill with 1 qt. potato vodka (I use Luksuskowa) or other neutral grain vodka. Seal tightly and refrigerate for at least 24 hours. Should keep for several weeks in fridge.

Picture of Holiday Bitterness
© 2019 Dave Hebb
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Dave Hebb
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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A Burst of Fall

1 oz Bourbon
3⁄4 oz Apple brandy
1⁄2 oz Sorel liqueur
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup (Allspice)
1⁄4 oz Orange liqueur, Grand Marnier
1 spl Sparkling water (to top)
1 sli Orange (caramelized, as garnish)
Instructions

Shake, top with sparkling water, garnish.

Notes

On the sweeter side

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Your original creation
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Not yet rated
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Company Buck

2 oz Bermuda rum, Gosling's Black Seal
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Ginger syrup
1 ds Bitters, Angostura
3 oz Club soda
Instructions

Shake, strain into ice filled highball, top with club soda. Lime wheel garnish.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Death & Co cocktail book

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Great upgrade to a dark n stormy. Don't overdo it with the ginger.
  • Easy to drink. — ★★★★
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