Rum Scaffa

1 oz Rum
1 oz Bénédictine
1 ds Bitters, Angostura
Instructions

Build and stir. Serve at room temperature.

Notes

Scott Holliday's variant subs Cynar and Orange Bitters.

YieldsDrink
Authenticity
Unknown
Source reference

https://cocktailvirgin.blogspot.com/2013/04/rum-scaffa.html

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Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • A little syrupey but certainly tasty.
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Brandy Scaffa

3⁄4 oz Maraschino Liqueur
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Brandy
Instructions

Pour into wine glass at room temperature. Either layer or stir.

Notes

Some variants increase brandy to 1 oz and decrease Chartreuse to 1/2 oz.

Others omit the Chartreuse and use Angostura bitters.

YieldsDrink
Authenticity
Unknown
Source reference

Here's How, 1941.

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • High-octane nose. Nice flavor balance on sip but finishes very syrupy, mouth-coating.
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No similar cocktails found.

Stink Eye

2 oz Bourbon, Knob Creek
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Fernet Branca
1⁄4 oz Cynar
1 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (expressed and discarded)
Instructions

Stir; strain; up; express lemon peel and discard.

Notes

A little happens, then nothing, then a lot.

Picture of Stink Eye
Craig Eliason
YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

https://www.youtube.com/watch?v=SJLv7pXmaxM

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Sacre Bleu

1 1⁄2 oz Cognac, Martell (VSOP)
3⁄4 oz Sweet vermouth
2 bsp Triple sec, Cointreau
2 ds Peychaud's Bitters
1 rinse Absinthe
Instructions

Stir, strain into absinthe-rinsed rocks glass.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Simon Ford
Source reference

http://cocktailvirgin.blogspot.com/2019/02/sacre-bleu.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
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  • Norman Conquest — Islands Scotch, Calvados, Sweet vermouth, Bitters, Simple syrup, Orange peel
  • Autumn Leaves — Rye, Apple brandy, Sweet vermouth, Strega, Cinnamon syrup
  • Enigma Cocktail — Whiskey, Sweet vermouth, Cherry Liqueur, Herbal liqueur, Peychaud's Bitters

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Beach & Panorama #3

3⁄4 oz Cognac VSOP
3⁄4 oz Mirto
3⁄4 oz Amaro Nonino
1⁄3 oz Lemon juice
1⁄3 oz Lime juice
2 ds Bitters, Angostura Orange
1 ds Absinthe (Vaporized)
Instructions

Shake briefly just in order to chill, strain, coupe.
Dash bitter and spray absinthe.

Notes

Nonino and mirto work well together.
Subtle and very pleasant.
Had no enough Lemon juice, that's why i added same part lime.

History

Would consider it as a Corpse reviver ll
With hints of pine, perfume and berry roudness.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Lost & Found — Bourbon, Averna, Campari, Lemon juice, Salt Solution
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Barnaby Jones

1 1⁄2 oz Scotch
1⁄2 oz Cynar
1⁄2 oz Maple syrup
1⁄2 oz Heavy cream
1 Whole egg
12 Coffee bean
1 pn Cinnamon (as garnish)
Instructions

Dry shake, shake, double strain to coupe, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Maura McGuigan
Source reference

Cocktail Codex via https://cocktailvirgin.blogspot.com/2019/01/barnaby-jones.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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American Gentleman

2 oz Rye
1 oz Ginger syrup
1⁄2 oz Lemon juice
2 ds Orange bitters
3 oz India Pale Ale
1 spg Rosemary (as garnish)
Instructions

Shake first 4 ingredients with ice; strain into ice-filled glass; top with beer and garnish.

Picture of American Gentleman
YieldsDrink
Year
2019
Authenticity
Authentic recipe
Creator
Sarah Diebel and Masako Onodera, Menomonie, Wisconsin (USA)
Source reference

http://www.startribune.com/recipes-beer-cocktails/505424342/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Thought it would be too much ginger syrup but it wasn't.
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  • Mezcali Fix — Mezcal, India Pale Ale, Pineapple syrup, Passion fruit puree

As The Seasons Grey

1 oz Rye, Rittenhouse
1 oz Bourbon, Old Grand Dad 100
1⁄4 oz Coffee liqueur, St. George (NOLA)
1⁄4 oz Maple syrup (Grade A Dark Color, Robust Taste)
2 ds Bitters, Fee Brothers Black Walnut
1 ds Bitters, Angostura
1 ds Bitters, Angostura Orange
1 Orange peel (as garnish)
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with an orange swath. If you're feeling ambitious, you can also smoke the drink with maplewood.

Notes

The St. George NOLA Coffee Liqueur is drier than most large producer coffee liqueurs, so adjust ratios or add another dash of Angostura bitters if using something sweeter.

I prefer using "Grade A Dark Color, Robust Taste" syrup (formerly Grade B) in cocktails due to its stronger, more intense maple flavor.

Picture of As The Seasons Grey
YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
4 stars
Average rating
4.5 stars
(23 ratings)
From other users
  • Candy sweet and delish, but the bitters work well here too.
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Jackson Cage

1 oz Dry vermouth, Dolin
1⁄2 oz Rye, Old Overholt
1⁄2 oz Campari
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Peychaud's Bitters
1 1⁄2 oz Sparkling white wine
1 1⁄2 oz Soda water
1⁄2 oz Simple syrup
1 wdg Orange (muddled)
Instructions

Muddle, build, and pour over four KD cubes in a Collins glass. Garnish with another orange slice.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Transatlantic

2 oz Gin, Beefeater
1⁄2 oz Crème de Cacao, Marie Brizard (Blanc)
1⁄2 oz Parfait Amour, Marie Brizard
3⁄4 oz Lemon juice
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake all ingredients with ice for 15 seconds, strain into chilled coupe. No garnish.

YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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This is by far the best use of Parfait Amour I’ve had.

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