Limonata e Panna

1 oz Lemon vodka, Charbay Meyer Lemon
1 oz Limoncello, Ventura
1⁄2 oz Suze
1 oz Cream
1 pn Lemon zest (as garnish)
Instructions

Shake all ingredients with ice for 15 seconds, strain into chilled coupe. Garnish with a bit of microplaned lemon zest.

History

Trying to use up some rarely touched inventory during the coronavirus lockdown. Part of my "Cocktails from the Corona Bunker" series. :-)

Yields Drink
Year
2020
Authenticity
Your original creation
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Fruits of the Earth

2 oz Venezuelan rum, Diplomatico (Mantuano)
1⁄4 oz Creme de Framboise, Mathilde
1⁄4 oz Coffee liqueur, St. George
1⁄4 oz Orange liqueur, Mathilde XO
2 ds Molasses Bitters, Fee Brothers
1 Orange peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube. Garnish with orange peel.

History

Part of my "Cocktails from the Corona Bunker" series. :-)

Yields Drink
Year
2020
Authenticity
Your original creation
Source reference

https://en.wikipedia.org/wiki/The_Fruits_of_the_Earth

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Guatemalan Square

1 oz Rum, Zacapa 23
1⁄2 oz Rye, Rittenhouse
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Stir, Strain, Up, Coupe. Garnish: Orange Twist

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

Teague, S. "I'm Just Here for the Drinks" (2018). Pg. 214

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Other aged Spanish style rum would work fine in this.
Similar cocktails
  • Vieux of Christmas — Rhum Agricole, Rye, Amontillado Sherry, Bitters, Peychaud's Bitters, Lemon, Orange peel
  • Two Graves — Reposado Tequila, Amontillado Sherry, Dimmi, Orange bitters, Lemon peel
  • Hi Falutin — Bourbon, Swedish Punsch, Byrrh
  • Old Man Winter — Bourbon, Indian Rum, Pedro Ximénez Sherry, Santa Maria al Monte, Bitters
  • Rum River Mystic — Rye, Rum, Byrrh, Bénédictine, Bitters

Youthful Expression

1 oz Bourbon
1 oz Gin
1 oz Ramazzotti
2 ds Bitters, Bittercube Cherry Bark Vanilla
2 oz Seltzer water (to top)
Instructions

Combine over ice in highball glass. Top with Seltzer. No Garnish.

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

Teague, S. "I'm Just Here for the Drinks" (2018). Pg. 188

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • A complete decent highball. But nothing special.
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  • Spruce Moose — Spruce Beer, Rye, Fernet Branca, Bitters, Lime

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/

Curator rating
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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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  • Cloud 9 — Blanco tequila, Aromatized wine, Salers Gentiane, Lemon peel
  • Sooner or Later — Aromatized wine, Martinique Rum, Bitters, Coffee liqueur, Orange peel
  • Expedition II — Aromatized wine, Swedish Punsch, Light rum, Yuzu juice, Salt Solution
  • Sancti Spiritus — Rum, Cardamaro, Aromatized wine, Pear liqueur, Lemon peel
  • A More Perfect Union — Aromatized wine, Vodka, Apricot liqueur
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

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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  • Lion's Tail (The Dead Rabbit) — Bourbon, Crème de Cacao, Allspice Dram, Bitters, Lemon juice, Orange juice, Crème de Poire, Nutmeg
  • Haberdasher — Rye, Walnut Liqueur, Grapefruit juice, Lemon juice, Honey syrup
  • Margarilla — Añejo tequila, Licor 43, Triple sec, Lime juice, Lime
  • Pony Express — Rye, White tea liqueur, Lemon juice, Grade B maple syrup, Lemon peel
  • Planchette — Cognac, Curaçao, Rye, Lemon juice, Orange juice, Cinnamon syrup

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

Curator rating
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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

Curator rating
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

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