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
(24 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.

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.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Mezcali Fix — Mezcal, India Pale Ale, Pineapple syrup, Passion fruit puree

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.

Picture of Professor's Row
YieldsDrink
Authenticity
Altered recipe
Creator
Park, Cambridge, Massachusetts (USA)
Source reference

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

Curator rating
Not yet rated
Average rating
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

Curator rating
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.

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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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.

Picture of Importer
YieldsDrink
Year
2019
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(10 ratings)
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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

Curator rating
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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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…

Curator rating
Not yet rated
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.

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