Bernard Black

1 oz Bourbon, Wild Turkey 101
1 oz Averna
1⁄2 oz Pedro Ximénez Sherry
1⁄4 oz Triple sec, Cointreau
3 ds Aztec Chocolate bitters
2 oz Stout, Guinness stout
1 wdg Orange (as garnish)
Instructions

Combine the first five ingredients in a shaker with ice. Shake.
Add Guinness and mix by pouring from top to bottom glass of shaker. Strain into chilled coupe glass over ¹⁄₂ of a big cube of ice. Squeeze orange wedge.

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4 stars
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What kind of amaro would you suggest for this?

laerm commented on 12/28/2019:

Pretty good, but a cocktail named after Bernard Black really should be a lot more bitter.

Professor's Row

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Averna
1⁄2 oz Apricot liqueur, Marie Brizard Apry
1⁄2 oz Fino sherry
1 ds Bitters, Fee Brothers Black Walnut
1 ds Orange bitters
Instructions

Stir and strain.

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YieldsDrink
Authenticity
Altered recipe
Creator
Park, Cambridge, Massachusetts (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/8iru0j/professors_row/

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4 stars
(10 ratings)
From other users
  • Made with Rey Zapoteca anejo, R&W apricot, La Guita manzanilla. Rich, tobacco, smokey, nice mole flavors on the finish. A nice mezcal feature.
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The Upstart

1 oz Venezuelan rum, Diplomatico (Reserva Exclusiva)
3⁄4 oz Rye, Woodford Reserve
3⁄4 oz Cynar
3⁄4 oz Sherry, Lustau East India Solera
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice, strain into chilled coupe or Nick & Nora glass. No garnish

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Jim Betz, Eleven Madison Park, New York, NY
Source reference

https://www.insidehook.com/cocktail-quarterly-vol-viii

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Not yet rated
Average rating
4 stars
(1 rating)
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Italian Playboy

1 1⁄2 oz Bourbon (full proof)
1 oz Campari
1⁄2 oz Lemon juice
1 t Apricot jam
1 ds Orange bitters
1 ds Agave syrup
Instructions

Shake. Strain into a coupe. Garnish with lemon peel.

Notes

Full proof bourbon was all I had. A tad overpowering so it needed a good long shake.

History

Using up apricot preserves a friend brought back from vacation, I riffed on the Italian Gentleman and the Breakfast Bourbon to get a gentleman who stays over.

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4 stars
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Importer

1 1⁄2 oz Añejo tequila
1⁄2 oz Amaro Montenegro
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Amontillado Sherry
1 twst Orange peel
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, up. Express orange peel and discard.

Notes

Inspiration for this drink was taken from the Cloakroom Bar in Montreal.

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YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
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  • The Dandy Randy — Brandy, Limoncello, Dry sake, Dry vermouth, Aztec Chocolate bitters
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Rio Grande (1937)

1 oz Reposado Tequila, Espolon
1 oz Old Tom Gin, Hayman's
1 oz Sweet vermouth, Cinzano Rosso
3 ds Chocolate bitters
1 Orange peel
Instructions

Stir with ice for 30 seconds, strain into chilled coupe or Nick & Nora glass, garnish with orange peel

Notes

The chocolate bitters and orange peel are additions by Frank Caiafa. He uses a housemade cocoa bitters (2 parts housemade citrus bitters or Regan's Orange Bitters to 1 part cacao nibs, infused for 3 weeks) and recommends Fee Bros. Aztec Chocolate Bitters as a substitute. I used 2 dashes Scrappy's Chocolate Bitters and 1 dash Regan's Orange Bitters.

History

Originally published in "Café Royal Cocktail Book", William J. Tarling, United Kingdom Bartenders Guild, 1937

YieldsDrink
Year
1937
Authenticity
Authentic recipe
Creator
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Source reference

"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016

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Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Used 1 oz Espolpon reposado tequila, 1.25 oz Hayman Old Tom gin, 1 oz Contratto bianco vermouth, 1 dsh Regan's orange bitters, and 2 dsh Fee Bros Aztec chocolate bitters. Also expressed orange peel. Light but complex. Rate: 4.0
  • Nice combo of the reposado and bitters. I like it. Perhaps it could be improved a bit by adjusting the Old Tom?
  • Made with Lunazul, Dolin, Scrappys/Regans. Some nice floral tones but also an almost fernet-like medicinal quality.
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  • Rinse & Repeat — Old Tom Gin, Sweet vermouth, Aperol, Rye, Absinthe, Grapefruit peel
  • Hadley's Tears — Jamaican rum, Genever, Coffee liqueur, Absinthe, Bitters, Cane syrup, Orange peel

Rites of Spring

1 1⁄2 oz Aquavit, Tattersall
1 oz Bianco Vermouth
1⁄4 oz Pear liqueur
1 T Oleo-saccharum
2 ds Bitters (as float)
1 twst Lemon peel (as garnish)
1 Star anise (as garnish)
Instructions

Stir; strain; up; float bitters and add garnishes.

Notes

Source suggests 4 oranges, 4 lemons, and 1/2 c. sugar for the oleo saccharum.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://www.feastmagazine.com/drink/cocktail-recipes/article_f1ee6196-1e…

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Average rating
5 stars
(3 ratings)
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Very nice. I just muddled bergamot and lemon peel with homemade pear liqueur. 1/3 pear instead of 1/4. A tad sweet but spices from aquavit balanced the whole thing. I added 1 drop eachpeach and  bittermens winter melon.

5 stars.

Debole & Tallawah

1 oz Overproof rum, Wray & Nephew
1 oz Contratto Aperitif
2 oz Bitter lemon soda
1 bsp Herbal liqueur, Pernod
1 sli Orange
Instructions

Muddle a thin slice of orange with the Pernod in a rocks glass. Add the rest, stir, and then add a large cube/sphere of ice.

Notes

Not nearly as strong as you'd think it would be, both in power and flavor. Feel free to swap Aperol or any other low ABV aperitivo for the Contratto (stuff in the Campari range will not work).

History

The name is Italian and Jamaican patois for Weak & Strong. I speak neither language; feel free to correct me if some of that feels off to you.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Micah Stupak, Brooklyn, NY
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Thigh High Boots

2 oz Bourbon, Heaven Hill
3⁄4 oz Lemon juice
3⁄4 oz Cinnamon syrup
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄2 oz Luxardo Bitter
1⁄2 oz Ramazzotti
3 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Shake; strain; rock.

YieldsDrink
Authenticity
Authentic recipe
Creator
T. J. Lynch, Loverboy, New York, New York (USA)
Source reference

https://punchdrink.com/recipes/thigh-high-boots/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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  • The Duke — Cognac, Amaro Montenegro, Sweet vermouth, Bitters, Orange peel
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Sweet autumn transition drink. Next time I will dial back cocchi slightly. (Second pass). Not quite 3/4 cinnamon syrup, sub Suze on bitters, 1/2 cocchi ,Averna sub on Ramazaotti. Far more balance and finesse. Quite impressive drink actually.

Pick Me Up No. 2

1 oz Cognac, Pierre Ferrand Ambre
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Absinthe, Kübler
1 Lemon peel
Instructions

Stir with ice for 30 seconds, strain into chilled coupe or Nick & Nora glass, garnish with lemon peel

History

Originally published in "Drinks", Jacques Straub of The Blackstone (Chicago), 1914

YieldsDrink
Year
1914
Authenticity
Authentic recipe
Creator
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Source reference

"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Very good but a bit too much Absinthe for me, so the second time I made it I used 1.25 oz Brandy (Delord Armagnac) and 1.25 oz vermouth (Carpano Antica) and 1 oz Absinthe. It was much better. — ★★★★
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Taking a tip from others, I kept the original amounts of cognac and vermouth, and used about 1/3 of the absinthe that was called for. Delicious!

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