Teatro

1 1⁄4 oz Blanco tequila (Olmeca Altos)
1⁄2 oz Herbal liqueur, Green Chartreuse
1 1⁄4 oz Sweet vermouth
2 ds Orange bitters
1 Brandied cherry (as garnish)
Instructions

Stir, Strain, Serve On The Rocks. . Garnish: Brandied Cherries on a pick

Notes

Teague recommends that this drink can also be shaken

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague, Amor Y Amargo, New York, NY.
Source reference

Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 164 and https://imbibemagazine.com/recipe/bijou-riff-teatro/

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Average rating
3.5 stars
(12 ratings)
From other users
  • Used new ratios. Never had a tequila/vermouth mix; balances nicely with the chartreuse. Will try a reposado next time. (Much prefer to the Bijou.)
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Craig E commented on 5/15/2022:

Sother Teague’s cited book does indeed have this as equal parts (1 oz each), while the more recent Imbibe page citing him moves the balance away from Chartreuse which I agree does seem sensible. If I had to guess, perhaps early on he borrowed the ratio from the Bijou (which the book cites as inspiration), and more recently decided to adjust the spec. I’ve curated the recipe to conform to what appears to be the latest version.

Rye-Tai

1 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Triple sec, Cointreau
1 oz Rye, Rittenhouse 100
1 oz Rye, Old Overholt
1⁄2 Lime (spent shell, as garnish)
Instructions

Shake and Serve over crushed ice in a double old fashioned glass. Garnish: Lime Shell

Notes

There are a few drinks by this name. This one was created by Sother Teague at Amor y Amargo in New York City.

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague
Source reference

Listed and Described in: Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 96

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Average rating
4.5 stars
(4 ratings)
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Thrust and Parry

1 rinse Mezcal, Del Maguey Vida
3⁄4 oz Ginger liqueur, Domaine de Canton
2 oz Scotch, Highland Park 12
3 Candied ginger (as garnish)
Instructions

Combine scotch and ginger liqueur and stir with ice. Coat the inside of a chilled Nick and Nora glass with the mezcal. Garnish: 3 small pieces of candied ginger on a pick.

History

Regan's attempt to update his classic.

Yields Drink
Authenticity
Authentic recipe
Creator
Gary Regan
Source reference

Listed and Described in: Teague, Sother. "I'm Just Here for the Drinks." (2018). pg. 83

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Average rating
4 stars
(7 ratings)
From other users
  • A easy stirred drink strongly reminiscent of a Penicillin that doesn't compromise much in terms of taste or quality.
  • For me, much better then the Debonair, but still has all the characteristics of that drink.
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Debonair

2 1⁄2 oz Scotch (Single Malt: Oban or Springbank)
1 oz Ginger liqueur, Domaine de Canton
1 twst Lemon peel (as garnish)
Instructions

Stir and Strain into cocktail glass. Garnish: Lemon Twist

History

Created by Gary Regan, made famous by Dale Degroff in the Rainbow Room.

Yields Drink
Authenticity
Authentic recipe
Creator
Gary Regan
Source reference

In: Teague, S. "I'm Just Here for the Drinks." (2018). pg. 83. Also in Regan, Gary. "The Joy of Mixology." (2003). p.246

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Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • A drink that is very representative of the time in which is was created, but doesn't quite hold up for me.
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Mixed up in Na… commented on 1/27/2022:

Also works with Irish instead of Scotch: we call that a De Chineal Maith (Irish for “of a good nature”)
Also works with Tennessee Sour Mash instead of Scotch: we call that variation a Good Lookin’

Sissy's Bane

1 1⁄2 oz Cardamaro
1 oz Bourbon, Basil Hayden's
1⁄2 oz Brandy (Duck fat wash)
1 t Lemon juice
Instructions

Stir, strain, lowball glass with ice.

Notes

I used Darvelle Freres VSOP

Yields Drink
Year
2020
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The CooCoo Nut

1 oz Gin (see notes for recipe)
1⁄2 oz Absinthe, Lucid
1⁄4 oz Crème de Menthe, Tempus Fugit
1⁄4 oz Falernum, Velvet Falernum
Instructions

Combine all ingredients in a tin. Dry shake, add ice, hard shake, single strain into large stemware glass. Dust with CooCoo Nut Garnish.

Notes

** CooCooNut Gin Blend **
-> Combine in closeable mason jar
* 5 oz Royal Dock Navy Strength gin
* 5 grams fresh grated ginger
* 3 grams fresh lemon zest
-> Cook with Sous Vide at 175 degrees for 1 hour
- > Once cooled add
* 1¼ oz St George Botanivore gin
* 2½ oz fresh young coconut water
* 1/3 dropper of Ms. Better Bitters Miraculous Foamer
- - - ---------------------------------- - - -
**CooCooNut Dust**

Toast fresh grated coconut at 325 degrees for approximately 10 minutes until lightly browned. Combine with cinnamon and muddle to dust.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Austin Doner, The Corner Door in Los Angeles
Source reference

http://www.drinklucid.com/wp-content/uploads/2019/11/2019-Cocktail-Clas…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Zachary Pearson commented on 4/18/2020:

I had to clean this up a bit, mainly to remove PR cut and pasted from the link. This seems like it's beyond the reach of most home enthusiasts.  Thanks,  Zachary

Dutch Hand

3⁄4 oz Genever
3⁄4 oz Batavia Arrack
3⁄4 oz Sweet vermouth
3⁄4 oz Campari
3 ds Bitters, Bittermens Xocolatl Mole
1 Cherry (As garnish)
Instructions

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

Notes

Quirky and complex. Genever puts it somewhere between a Negroni and a Boulevardier and the Batavia Arrack close to a Right Hand all in the same glass.

History

Inspired by the Right Hand at Milk & Honey and riffs like the Tres Hands, I decided to create a Genever and Batavia Arrack variation that I dubbed the Dutch Hand. The Dutch besides distilling Genever are major importers of Batavia Arrack dating back to the Dutch East India Trading Company and now with rum merchants like E&A Scheer. Moreover, the combination of Genever and Batavia Arrack was one that worked well in two drinks that I have had in the past.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Frederic Yarm, In Quarantine, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2020/04/dutch-hand.html

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Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Definitely an offbeat taste, must be down for both bitter and funky.
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Slippery When Wet

1 Strawberry (or two if small)
3⁄4 oz Lemon juice
1⁄2 oz Honey
2 oz Gin
1 t Greek yogurt (heaping)
1 pn Black pepper (as garnish)
1 sli Strawberry (as garnish)
Instructions

Muddle strawberry in lemon juice and honey. Add gin, yogurt, and ice, and shake. Double-strain on crushed ice in rocks glass and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Shannon Tebay, Death & Co., New York, New York (USA)
Source reference

https://www.epicurious.com/recipes/food/views/strawberry-gin-yogurt-coc…

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Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • made with blackberries instead of strawberries; still interesting and tart.
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saracarl commented on 10/31/2020:

Made with blackberries instead of strawberries; still interesting and tart.

Brooklynite

2 oz Jamaican rum
1⁄2 oz Lime juice
1⁄2 oz Honey syrup
1 wdg Lime (as garnish)
Instructions

Shake; strain; up; garnish.

Notes

Some include a dash of Angostura bitters.

History

Obviously built on the daiquiri model, but more complex in both base spirit and sweetener.

Yields Drink
Year
1940s
Authenticity
Authentic recipe
Source reference

https://imbibemagazine.com/brooklynite-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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yarm commented on 12/04/2022:

"Some include a dash of Angostura bitters." The earliest recipes in The Stork Club (1946) and Trader Vic's Bartender Guide (1946) both do. And the one I spotted in Unvarnished (2020) does to. Only Imbibe Magazine leaves it out.

Very similar to the Honeysuckle and Honey Bee (both recipes appear in Embury) which both have lemon juice but have white rum and Jamaican rum, respectively.

Barcelonnette

2 oz Blanco tequila
3⁄4 oz Dry vermouth
1⁄4 oz Amère Sauvage
1⁄4 oz Honey syrup
1 rinse Pastis, Herbsaint
1 twst Grapefruit peel (as garnish)
Instructions

Stir; strain into Herbsaint- or absinthe-rinsed coupe; garnish.

History

Named for the town that was the origin of the largest wave of French immigration to Mexico.

Picture of Barcelonnette
Craig Eliason
Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://forums.egullet.org/topic/160647-cocktail-challenge-tequila-and-…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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