Psycho Killer

2 oz Irish whiskey, Redbreast (12 Year)
3⁄4 oz Campari (Cacao nib infused)
1⁄2 oz White Crème de Cacao, Giffard
1⁄2 oz Crème de Banane, Giffard
2 ds Absinthe, Vieux Pontarlier Verte
Instructions

Stir all ingredients, strain into a chilled Nick & Nora glass. No garnish.

Notes

Cacao Nib Infused Campari: add 2 tbsp cacao nibs to a 750ml bottle of Campari, infuse for an hour, strain and rebottle.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jillian Vose, Dead Rabbits, New York, NY
Source reference

https://www.liquor.com/recipes/psycho-killer/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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yarm commented on 5/01/2020:

The recipe in the The Dead Rabbit: Mixology & Mayhem book has just regular Campari. I made it since it was one of the few recipes in the book that didn't require an infusion or other difficult ingredient. I know with regular Campari, it was an unbalanced sugar bomb especially when it warmed up a bit. I had to force myself to finish it, but I could see it being a good pairing with dessert.

The Journey

2 oz Bourbon, Wild Turkey 81
1 t Mezcal
1 t Hazelnut liqueur, Frangelico
Instructions

Stir. Strain to lowball with big ice. Orange peel as garnish

Yields Drink
Year
2020
Authenticity
Authentic recipe
Creator
Stephanie Marinkovic
Source reference

https://www.instagram.com/tv/B_poZKlFitJ/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Linda said it was too boozy, so added 3oz sparkling water. It's nice that way — ★★★
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Thorn Apple

1 oz Rye, Rittenhouse
1 oz Apple brandy, Lairds (Bottled in bond)
1 oz Cardamaro
3⁄4 oz Lemon juice (half a lemon)
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Build with rocks.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
user Yojimbo on eGullet
Source reference

https://forums.egullet.org/topic/144813-drinks-2012-part-2/?do=findComm…

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Sour and unexceptional.
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Shawn C commented on 5/30/2023:

Workable with half as much lemon juice (I used ~3/8 oz). The given recipe would likely be too sour (as an early comment noted) and dry when combined with the Cardamaro. As with many drier/acidic cocktails it improves (for my palate) as it warms somewhat, bringing other flavors forward. The wine base of the Cardamaro is masked by the lemon juice when very cold, a not uncommon problem I have noticed with lime/lemon/grapefruit juice drinks. I am rating my reduced lemon version as 3 out of 5, but something is missing that would elevate the drink.

The Mexico City Sour

1 oz Amargo-Vallet
1 oz Orgeat
3⁄4 oz Lemon juice
1⁄2 oz Mezcal
Instructions

Shake with ice. Double strain. Nick and Nora glass is nice.

Notes

Egg whites are nice as well. Add a dry shake if using.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • The proportions on this seem off. The sweetness of the orgeat is overpowering. Even with tinkering with those proportions, it never seemed to come together.
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Gucci Sweater Now

1 1⁄4 oz Cognac
3⁄4 oz Bénédictine
1⁄2 oz Valdespino Jerez Quina
1⁄4 oz Dry vermouth, Dolin
Instructions

Express 2 lemon twists over ice in a mixing glass. Add everything, stir, strain into a coupe.

Notes

Whatever base spirit you use, it needs to be oaky and high proof - I'm using Daniel Bouju's "Royal" which is 120 proof and very oaky. Need to use some store pick Bourbon you don't love? This is a good place for it.

Yields Drink
Year
2020
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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DrunkLab commented on 4/30/2020:

Love the name. Drink sounds delicious, too. 

Zachary Pearson commented on 5/01/2020:

Thanks Rafa - I have a nagging feeling it needs something high proof and really woody to cut through the sweetness. I'm going to try it with something from Daniel Bouju I think. Thanks,  Zachary

Red Lion

1 oz Gin, Tanqueray (I don't recommend a floral gin for this, e.g. NOT Bombay)
1 oz Orange liqueur, Grand Marnier
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
1 ds Orange bitters
Instructions

Shake and strain into sugar-rimmed glass.

Notes

Comes out yellow instead of red, but you could add a bit of grenadine

History

Https://www.diffordsguide.com/encyclopedia/1149/cocktails/red-lion-cocktail

Yields Drink
Year
1933
Authenticity
Authentic recipe
Creator
Arthur Albert Tarling (1902-1974) as head bartender at London's Cafe Royal
Source reference

https://www.diffordsguide.com/cocktails/recipe/1658/red-lion-tarlings-r…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Zachary Pearson commented on 4/26/2020:

Curated this: Renamed the drink per the cited link (removed creator's name which is confusing). Reverted drink to cited specs. Thanks, Zachary

Charente-16

1 1⁄2 oz Blanco tequila, Chinaco
3⁄4 oz Pineau des Charentes, Chateau d'Orignac (Montifaud Rosso)
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Crème de Banane, Giffard (Banana du Brasil)
1 Orange peel
Instructions

Stir for about 10 to 15 seconds, then strain into a Nick & Nora glass. Garnish with expressed orange peel.

History

Named for the train station in Cognac, France

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Brian Means, Dirty Habits at the Hotel Zelos, San Francisco, CA
Source reference

https://punchdrink.com/recipes/charente-16/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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applejack commented on 4/25/2020:

Was looking to use up an open bottle of Pierre Ferrand Pineau I have in the fridge and found this recipe on Punch.  Always on the lookout for more stirred tequila cocktails (especially using blancos), so I mixed it up but didn't read close enough to realize this uses a Rosso Pineau. not Blanc.  Oops.  But it was solid with the Blanc.  Pretty fruity, but the earthy agave notes did cut through nicely.  You definitely want to use a punchy, agave forward tequila, no triple distilled Patron or diffuser garbage.  I thought it needed a bit of a spice counterpoint to all the fruit, so I hit the glass with a couple atomizer spritzes of allspice liqueur.

Banana Buckmeister

1 1⁄2 oz Jägermeister
2 oz Orange juice
1⁄2 oz Crème de Banane
3 ds Bitters, Regans' orange bitters
Instructions

Shake, strain, coupe, garnish with an orange twist.

Notes

No Jäger on hand, so i mixed 3/4 oz each Ramazzotti and averna, 1/8 fernet and 1/8 Ouzo (greek anise spirit).
The drink was good, very different from what i used to drink. But my palate always need a tart touch when round citrus juices are in the mix. I added 0.5 oz of lemon and it allows more variations on the taste to come trough. Very interesting.

Despite being very nice that way the problem is that with 2 oz of orange juice+1/2 oz lemon , the drink gets diluted a lot and very low abv.
Amaris were still present but nearly faded away.

I will try again the recipe with maybe 1 1/4 or 1.5 oz orange and 1/3 lemon. Maybe lime.

I did not perceived the banana, but some tropical flavor. I rate the lemon version 4 stars.

History

I've found the recipe on regan's 101 cocktails.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Gorge Camorra, Cloud9 bar, Geelong, Victoria, Australia
Source reference

http://www.gazregan.com/101-best-new-cocktails-banana-buckmeister-by-go…

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
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Paraiso

1 1⁄2 oz Blanco tequila
1⁄2 oz Campari
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
3⁄4 oz Strawberry shrub (** Strawberry Peppercorn** Shrub Recipe in Notes)
Instructions

Shake, strain, up, coupe. No garnish

Notes

Strawberry Peppercorn Shrub: Place 1.5 cups (8 oz) of strawberries which have been hulled and quartered, 1/2 cup of white sugar, and 2 tsp of coarsely ground black pepper in a jar. Shake to combine and allow to macerate in fridge for 2 hours to 1 day. Add 1 cup apple cider vinegar and return to fridge for 2 more days. Strain, and allow to sit in fridge for 1 week before using. Will last in fridge for at least a month or two.

History

I try not to add too many drinks with lots of infusions/syrups etc that are hard to make, but this one is seriously worth the effort of making the shrub. One of the best sours I've ever had. The Shrubs book is also a great addition to a home cocktail library.

Yields Drink
Authenticity
Authentic recipe
Creator
Michael Dietsch
Source reference

Both cocktail and shrub recipe in: Dietsch, Michael. "Shrubs." (2014)

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • One of the best!
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Quarantiki

1 oz Rum, Denizen Merchant's Reserve
1 oz Rum (Gustoso or other grassy white rum)
1⁄2 oz Macadamia nut liqueur, Trader Vic's
1 oz Lime juice
3⁄4 oz Falernum (Tippleman's syrup)
1⁄4 oz Hibiscus Liqueur, FruitLab
1⁄4 oz Sherry, Lustau Manzanilla
1 spg Mint (Garnish)
Instructions

Shake and pour over crushed ice. Garnish.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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