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

Yields Drink
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Your original creation
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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

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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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Asylum

1 ds Grenadine
1 oz Herbal liqueur, Pernod
1 oz Gin
Instructions

Build in order into an Old-Fashioned glass. Add 2 or 3 ice cubes; serve with stirring rod.

Yields Drink
Year
1935
Authenticity
Authentic recipe
Creator
William Seabrook
Source reference

Wondrich, https://www.esquire.com/food-drink/drinks/recipes/a3867/asylum-cocktail…

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4 stars
(1 rating)
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Earthquake

2 oz Cognac, Hardy (VSOP)
1 oz Absinthe, Lucid
1 twst Lemon peel (as garnish)
Instructions

Stir, strain into a punch glass, garnish.

Yields Drink
Authenticity
Altered recipe
Creator
Chantal Tseng, Reading Room | Washington, D.C.
Source reference

https://punchdrink.com/recipes/earthquake/

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Not yet rated
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2 stars
(4 ratings)
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The Sun Also Rises

2 oz Rum, Banks (5-island)
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Maraschino Liqueur
1 t Absinthe
Instructions

Shake and strain into a chilled coupe glass filled with crushed ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Jim Meehan
Source reference

To Have and Have Another, Phillip Greene

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Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • tweeked hemingway Daq
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Jerezana

5⁄6 oz Amontillado Sherry
5⁄6 oz Manzanilla sherry
5⁄12 oz Sweet vermouth, Martini & Rossi
5⁄12 oz Dry vermouth, Martini & Rossi
1⁄3 oz Vanilla syrup
6 ds Orange bitters
Instructions

Stir. Strain. Up. Cocktail glass. Garnish with orange peel.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Rhys Wilson at Happiness Forgets, London
Source reference

https://www.diffordsguide.com/cocktails/recipe/4565/jerezana-cocktail

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Fading Beauty

1 1⁄2 oz Trinidad rum, Zaya
1⁄2 oz Raspberry syrup
3⁄4 oz Lime juice
1 bsp Absinthe
1 sli Lime (as garnish)
Instructions

Shake, strain, garnish with a lime wheel.

Notes

The drink can take an ounce of lime juice if you want it more tart

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Camper English
Source reference

https://www.alcademics.com/2010/08/the-fading-beauty-cocktail.html

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Very special - the absinthe really ties it together (I floated a bit more on top)
  • A nice cross between a daiquiri and a Monkey Gland. Definitely more the former. Definitely for the better.
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A Howl and a Whine

1 oz Gin (Pineapple-infused)
1⁄2 oz Lime juice
1⁄2 oz Contratto Aperitif
1⁄2 oz Orgeat
1⁄2 oz Herbal liqueur, Green Chartreuse
1 spg Rosemary
Instructions

Shake all with ice, coupe, up. Garnish with a wee sprig of rosemary.

Notes

I made the pineapple gin by putting the core of one pineapple in 375mL of gin. Let it sit for a week. I’d like to try it with navy-strength next time.

History

Yep, Duran Duran. ¯\_(ツ)_/¯

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Micah Stupak
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Revivalist

1 oz Bénédictine
1 oz Amaro (Nardini Bitter)
1 oz Lemon juice
1 oz Egg white
2 ds Bitters, Angostura (as garnish)
Instructions

Dry shake to get that good egg white foam. Shake harder. HARDER. Add ice and shake again, strain into a coupe and adorn with bitters.

Notes

Cappelletti is also good here in place of Nardini.

Yields Drink
Authenticity
Authentic recipe
Creator
Matt @ Stamped Robin, Kalamazoo, MI, USA
Source reference

https://stampedrobin.com/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Please Me Rosy

3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Coffee liqueur, Kahlua
1 oz Lime juice
1⁄3 oz Chinotto (Chinotto soda syrup)
2 ds Lavender bitters, Scrappy's Lavender
2 oz Rose petal (Dried rose buds)
Instructions

Shake long, strain, coupe.

Notes

Sweetness needs to be scaled back a bit.

Nice interacton of chartreuse and coffee.

The syrup is made of chinotto soda (Lurisia): same part soda+same part sugar. No heating. Refrigerated i've been keeping it for one year without issue. Very stable.
It makes also a nice flavored syrup for stirred drinks.
Agave syrup or simple syrup can be used too.
Regarding rose buds, 2 oz makes around 5 to 6 buds.
Rose water is a good sub too (1/3 oz).

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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applejack commented on 5/28/2020:

Pangolindo,

Looks interesting flavor wise and build wise (lacks a strong base spirit).  Can you be more specific on the brands (coffee liqueur & lavender bitters)?  And recipe for the Chinotto syrup (I assume it's a reduction of the Pelligrino soda)?  And is really 2 oz of dried rose hips?  I have a locally produced rose hip liqueur (Koval) I'm looking to use up but that might be tough to sub given the other ingredients, and just adding more acid is going to blow out the nuances of the other flavors.

Pangolindo commented on 5/29/2020:

Applejack, i've filled the recipe according to your request.

I've made a mistake using the term "hips", because it's "buds" in fact. Corrected...

I've tried the recipe with buds tincture but the freshness of buds get lost. The rose/floral notes are obvious with 5 to 6 buds. But not that much. Coffee tame a lot. 

 

Make sure to strain well since torn rose petals tend to get trough the strainer.

 

I've never tasted hips. And when you talked about acidity i 've understood there was something wrong ;)

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