Dragged Through The Garden

1 oz Gin, Letherbee
1 oz Amaro, BroVo (Peter Kim)
1 oz Celery Root Liqueur, Apologue
1 ds Celery bitters, Scrappy's
5 dr Scarborough Bitters, Bittermens
1 sli Cucumber (Garnish)
Instructions

Stir (I do a lower stir count, say 40 revolutions as some of the ingredients are somewhat light), strain into old fashioned glass with a large cube or sphere. Garnish with a cucumber slice.

History

Named after the Chicago hot dog assembly method

Yields Drink
Year
2019
Authenticity
Your original creation
Source reference

https://en.wikipedia.org/wiki/Chicago-style_hot_dog

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Brado

1 2⁄3 oz Añejo rum, Bacardi 4
1 oz Tea
1⁄2 oz Lemon juice
1⁄2 oz Mint syrup
2 t Cynar
Instructions

Shake. Double strain to Collins with ice. Orange Peel. No straw

Yields Drink
Authenticity
Authentic recipe
Creator
Mario Oliveira
Source reference

http://mixologynews.com.br/receitas/brado-mario-oliveira-bacardi-legacy/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Horus

2 oz Light rum, Bacardi
2 t Fino sherry
1⁄4 oz Yuzu syrup
2 t Dry vermouth
4 ds Orange bitters
1 ds Rose water
Instructions

Stir, strain to lowball with big ice. Garnish with heartsease flower

Yields Drink
Authenticity
Authentic recipe
Creator
Roddy Oliveira
Source reference

http://mixologynews.com.br/receitas/horus-roddy-oliveira/

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Evil Dead

1 oz Rye, Rittenhouse
1 oz Aquavit (Pref. Norden)
1⁄4 oz Rosemary syrup
1⁄4 oz Maple syrup
1 ds Bitters, Angostura
1 ds Orange bitters
Instructions

Add all ingredients to a chilled rocks glass and stir until combined. Add one large ice cube. Stir until chilled properly diluted, and 30 seconds. Slip lemon zest to the side of the ice cube.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
The Laundry, Fenton, MI
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Statera

1 2⁄3 oz Añejo rum, Bacardi 8
1⁄4 t Islay Scotch, Laphroaig
1⁄2 oz Hazelnut liqueur, Frangelico
3 ds Bitters, Angostura
3 ds Bitters, Angostura Orange
Instructions

Stir with ice. Lowball big ice. Cherry and dehydrated Grapefruit as garnish.

Yields Drink
Year
2019
Authenticity
Authentic recipe
Creator
Matheus Cunha
Source reference

http://mixologynews.com.br/receitas/statera-matheus-cunha/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Drop Frangelico to 10 ml, and add 3 ds black walnut bitters
  • Robin thinks it tastes like Bärenjäger
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  • Rubber Soul — Añejo rum, Coffee liqueur, Campari, Bitters, Orange peel
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Nightingale

1 1⁄2 oz Gin, Tanqueray
1⁄2 oz Dry vermouth, Noilly Prat
2 bsp Allspice Dram
Instructions

Stir with ice; strain

Yields Drink
Year
2019
Authenticity
Your original creation
Creator
haresfur
Curator rating
4 stars
Average rating
3.5 stars
(6 ratings)
From other users
  • Made with homemade dram. Christmassy martini. Nice finish.
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TupeloTess commented on 4/20/2021:

I also used homemade allspice dram but substituted Dolin dry. The allspice dram adds a lovely dimension. 

Gender Diverse

1 oz Gin
1⁄2 oz Strega
1⁄2 oz Contratto Aperitif
1⁄2 oz Dry vermouth, Jean-Baptiste la Quintinye
1⁄2 oz Orange juice (fresh, strained of pulp)
2 ds Peychaud's Bitters
Instructions

Shake all with ice, chilled coupé, two dashes of Peychaud's on top.

Notes

Mt Tom gin is, as the website says, "somewhere between a London-dry style and a more floral gin [...] a double distilled juniper bomb with rose petals."

Quintinye vermouth is crackling dry and very herbal.

Picture of Gender Diverse
Yields Drink
Year
2019
Authenticity
Your original creation
Creator
Micah Stupak, NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Thanks Mother Nature

1 1⁄5 oz Gin, Tanqueray Rangpur
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lemon juice
1 3⁄4 oz Ginger ale
4 sli Cucumber
Instructions

Mix all but ginger ale. Shake, fine strain in mule mug with ice. Add ginger ale, straw, garnish with a slice of cucumber.

Yields Drink
Year
2019
Authenticity
Altered recipe
Creator
Lockwood cocktail bar, Paris, France
Curator rating
Not yet rated
Average rating
Not yet rated
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Fire Head

1 1⁄5 oz Kaoliang (Taiwanese sorghum spirit)
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Orange liqueur, Grand Marnier
Instructions

Stir, strain, coupe, serve.

History

Bought a bottle of Kaoliang in Taiwan ( national spirit). 58% abv.
Made with Sorghum.
It taste a bit like high proof rye, but lighter on taste with strong eau de vie tones.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Beach & panorama #6

3⁄4 oz Amaro Montenegro
1⁄2 oz Herbal liqueur, Green Chartreuse
1 oz Lemon juice
1⁄4 oz Suze
1⁄4 oz Cassis
1 dr Chocolate bitters
Instructions

Skake long, strain, coupe. Serve.

Notes

Homemade chocolate bitters: 4 oz Wray and nephew overproof+ 4 oz crushed cocoa nibs+ 2 squares 60% chocolate bar.
48 hours infusion.

No need for bittering agent since nibs already provide bitterness.

Yields Drink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Go a little lighter on the lemon
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