Cigarettes and Chocolate Milk

1 oz Bourbon
1 oz Demerara Rum, Hamilton Demerara 151
1⁄2 oz Cynar
1⁄2 oz Coffee liqueur, Coffee Heering
1⁄4 oz Crème de Cacao
1 twst Orange peel (express oil)
Instructions

Stir, strain, rocks glass, express peel and discard.

Notes

Per link, this was originally made with the 86 proof Hamilton Demerara rum.

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Sahil Mehta, Estragon, Boston
Source reference

http://cocktailvirgin.blogspot.com/2018/05/cigarettes-and-chocolate-mil…

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Coffee Heering is unheard of in these parts, but Kahlua works just fine.

Ends of the Earth

2 oz Añejo tequila, Alma
1⁄2 oz Crème de Banane, Giffard
1⁄2 oz Amaro Nardini
1 twst Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an orange swath.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Not a complex construction, but it works beautifully. Each element binds it together, including the orange peel (expressed mine then submerged it into the drink.) I am not normally a fan of banana since banana esters are a problem in various beers, but this cooked banana flavor works well with the Nardini and anejo tequila.

Butcher Cocktail

1 1⁄2 oz Scotch
3⁄4 oz Gin
3⁄4 oz Sweet vermouth
Instructions

Stir with broken ice, strain into cocktail glass, serve.

Notes

Alcohol-forward. Smoke and botanical can vary widely depending on your choices.

History

Origins unknown. A weaker, Dry Martini-oriented variant of this exists today in the "Smoky Martini."

YieldsDrink
Year
1910
Authenticity
Authentic recipe
Creator
Jack Grohusko
Source reference

Jack's Manual 2nd ed (1910) : https://tinyurl.com/y57s5jpg

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Old Bastard

1 oz Rye
1 oz Dry vermouth
2⁄3 oz Cynar
2 t Campari
1 twst Lemon peel
Instructions

Build with ice in an old fashioned glass. Garnish with a lemon zest.

Notes

For a softer taste use bourbon instead of rye and Select Pilla instead of Campari

History

Cocktail dedicated to the cynicism, sarcasm and macabre humor of those old bastards to whom, despite everything, we continue to love...

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Gabriele Massei & Alessandro Martini
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Very good. Worth trying bourbon, but great as is.
  • Made with Bourbon as suggested. — ★★★★★
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Boothby

1 oz American Whiskey
1 oz Sweet vermouth
1 ds Orange bitters
1 ds Bitters
1 1⁄2 oz Sparkling white wine
Instructions

Combine whiskey, vermouth, and bitters with ice in a mixing glass. Stir. Strain into coupe. Top with sparkling wine. Garnish with twist of orange peel.

YieldsDrink
Authenticity
Authentic recipe
Source reference

"Drinking the Devil's Acre," by Duggan McDowell.

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Rye Cappuccino

2 oz Rye
1 oz Espresso (Chilled)
1⁄2 oz Rich demerara syrup 2:1 (Brown sugar)
3⁄4 oz Cream
2 ds Chocolate bitters
Instructions

Shake first three ingredients with ice and stain to chilled cordial glass. Whip cream and bitters in shaker without ice and flat on top.

Notes

First edition book makes apparent error in the ordering of the ingredients, (first three ingredients are bitters, espresso, syrup).

YieldsDrink
Year
ca. 2019
Authenticity
Authentic recipe
Creator
Sother Teague, Amor y Amargo, New York
Source reference

I'm just here for the drinks, p.93

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Gallflower

2 oz Gin, St. George Botanivore (Originally Castle & Key .)
3⁄4 oz Bruto Americano, St. George
1⁄8 oz Herbal liqueur, Jeppson's Malort
1⁄8 oz Underberg bitters
3⁄4 oz Rose liqueur, Combier
Instructions

Stir, strain into rocks glass with large ice cub, garnish with orange peel rosette (optional), serve.

Notes

Noticeable rose, soft herbal, vegetal notes, good mouthfeel, moderate licorice, protracted gentian bitterness. Note: It is difficult to find a substitute for Gammel Dansk (original). In this case, instead of 1 oz Gammel Dansk, I suggest 3/4 oz Bruto Americano, 1/8 oz Malört and 1/8 oz Underberg's bitters.

History

This began as a way to use up extra Rose liqueur. The best bitter found on my shelf to stand up against and blend with Combier Rose was Gammel Dansk, imported from a duty-free shop in Scandinavia.

Picture of Gallflower
© 2018 Matthew Carver.
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Matthew Carver, Nashville, TN
Curator rating
Not yet rated
Average rating
Not yet rated
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Thanks God

1 3⁄4 oz Bourbon (Maker's 46)
3⁄4 oz Lime juice
3⁄4 oz Falernum (Homemade)
1⁄3 oz Honey syrup
2 ds Absinthe
Instructions

Shake, strain, coupe

Notes

I assume 2 dash of absinthe makes 0.2cl and a bit less than 1/8oz. Or not ? Damned metric rules...

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Tastes a bit like a dessert white wine, e.g. Muscat, very interesting flavour profile!
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Nuñez y Navarro

2 1⁄3 oz Mirabelle eau-de-vie (Massenez)
1⁄2 oz Sweet vermouth (Lustau)
1⁄3 oz Maraschino Liqueur
3 ds Herbal liqueur, Elixir Vegetal de la Grande Chartreuse
1⁄2 oz Maurin Quina
Instructions

Stir, strain, coupe, candied cherry on pick

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Harder, better, stronger

1 oz Bourbon (Maker's 46)
3⁄4 oz Cynar
3⁄4 oz Suze
1 dr Bitters, Angostura
3 dr Orange cream citrate, Bittermens
Instructions

Stir, strain, coupe.

Notes

Suze and cynar mellow into something you know there's suze because of gentian bitterness mark and the same for cynar but because of the aroma/ taste...

YieldsDrink
Year
2019
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Made with cask strength makers.
  • Unassuming, starts sweet, ends bitter. Nice, — ★★★★
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Didn't quite come together for me until wifey suggested a maraschino cherry. Adds just a touch more depth. And should that be dashes for the Ango/cream citrate, not drops?

Hi Lesliec, yes it's drops. I just wanted a bit more spices  without interfering too much with the flavor profile.

I do not like too much Angostura (1 or 2 dashes) when it's not the purpose of really tasting it.

For instance, one year ago i found i prefered an old fashionshed with 1 drop each ango, orange and peychaud bitters.

Maraschino cherry addition seems a very good idea. I love them!

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