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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  • Sitting With Stella — Rye, Celery bitters, Bitters, Aromatized wine, Simple syrup, Lemon juice
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  • The Duke — Cognac, Amaro Montenegro, Sweet vermouth, Bitters, Orange peel
  • Czech Matador — Rye, R. Jelinek Fernet, Cherry Liqueur, Orange juice

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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  • The Fiery Dog — Whiskey, Sweet vermouth, Absinthe, Bénédictine, Peychaud's Bitters
  • Luchador — Reposado Tequila, Bénédictine, Sweet vermouth, Peychaud's Bitters, Coffee liqueur, Orange peel
  • Calexico — Aquavit, Rye, Herbal liqueur, Bitters, Ancho Reyes Verde chile liqueur, Lemon peel

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!

Dandara

1 1⁄2 oz Rum, Bacardi 8
1⁄2 oz Manzanilla sherry, La Gitana
1⁄2 oz Averna
1 ds Balsamic Vinegar
4 ds Orange bitters
1 twst Orange peel
Instructions

Throwing with ice. Strain to lowball with big ice. Garnish orange peel

Picture of Dandara
YieldsDrink
Authenticity
Authentic recipe
Creator
Michelly Rossi
Source reference

http://mixologynews.com.br/11/2018/bacardilegacy/finalistas-bacardi-leg…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • I was worried it would be salad dressing but it was surprisingly complex and light. I used different sherry and rum, so might try again with proper brands.
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"Amaro" is a very broad category; I wonder what type is intended, or would work well, here.

Lazo

2 oz Rum, Bacardi 8
1 oz Grapefruit juice
1⁄2 oz Honey syrup
1⁄2 oz Espresso
3 dr Salt Solution
1 twst Grapefruit peel (as garnish)
Instructions

Shake, double strain in cocktail glass. Garnish with grapefruit peel

History

Brazil finalist on Bacardi Legacy

Picture of Lazo
YieldsDrink
Authenticity
Authentic recipe
Creator
Ariel Todeschini
Source reference

http://mixologynews.com.br/11/2018/bacardilegacy/finalistas-bacardi-leg…

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Creative and different! Espresso and grapefruit is delicious. I made this with Flor de Cana 5 year. Next time I might try Black Seal to really stand up to the coffee. Don't be shy about the salt.
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  • Grapefruit Blossom — Light rum, Maraschino Liqueur, Grapefruit juice
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Update: I tried this with Gosling's Black Seal rum and it is 1000% amazing. This might honestly be my favorite cocktail in the world. The coffee and the dark rum marry to an intense caramel flavor. You can put salt directly in the cocktail shaker -- no need to fuss with salt solution if you don't want to. 

It's flattering to read this. Haven't searched for this cocktail on the web for a year and I should've done that earlier. Thanks for testing with other Rums, Gosling's must have worked beautifully. Cheers!

Foreign Affairs

3⁄4 oz Rye, Sazerac
3⁄4 oz Dry vermouth, Dolin
1⁄2 oz Campari
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Peychaud's Bitters
1⁄2 oz Simple syrup
1 twst Orange peel (stirred)
1 wdg Orange (as garnish)
Instructions

Stir, strain into a DOF over one big rock, garnish.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • I halved the simple syrup to better suit my tastes. It's very good. — ★★★★
  • This one is interesting, but it's very sweet for me. Maybe try again without the addition of the simple.
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  • Dreadlock Holiday — Jamaican rum, Suze, Bianco Vermouth, Pineapple liqueur, Lemon peel

Dammit, Rafa - I didn't buy that new bottle of Peychaud's just for you, y'know! Lovely drink, though.

What is a DOF?

EDIT: Doubled Old Fashioned. Got it.

The Beast

1 oz Aquavit, Aalborg (Taffel)
2⁄3 oz Pedro Ximénez Sherry (Coffee infused)
1 ds Orange bitters
1 2⁄3 oz Tonic water, Fever Tree
1 twst Orange peel
Instructions

Stir over ice in glass, top up with tonic. Discard peel. Garnish with a thistle.

YieldsDrink
Authenticity
Authentic recipe
Source reference

https://cocktailsofcopenhagen.dk/beauty-and-the-beast/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Like a complex cola. Made with Fever Tree Elderflower tonic.

Invierno

1 1⁄2 oz Reposado Tequila
1 oz Amargo-Vallet
1⁄2 oz Lemon juice
1⁄2 oz Agave syrup
Instructions

Stir all ingredients with ice until chilled. Strain into coupe and garnish with a twist of lemon

YieldsDrink
Authenticity
Your original creation
Creator
Jackson, Hotel Saranac, Saranac Lake, NY
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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A simple and nice sour (stirred!) where the Amargo Vallet's cherry character tones down the tequila. The 1:1 ratio of lemon juice (sour) to agave syrup is a bit off on the sweet side to my palate. I will retry with reduced agave and might sub lime for lemon to see it this steps it up. Simple/good base recipe to work with.

Fitzroy

1 oz Rye, Rittenhouse
1 oz St. Lucian Rum, Chairman's Reserve
1⁄4 oz Aromatized wine, Lillet Rouge
2 ds Acid phosphate
2 ds Bitters, Angostura (original recipe called for leather bitters)
1 bsp Simple syrup
1 rinse Islay Scotch (This is not part of the original recipe, but this seems lacking without it or something else.)
Instructions

Stir and strain into chilled coupe.

Notes

I think you could sub another molasses based aged rum. I've used Diplomatico Anejo.

YieldsDrink
Authenticity
Authentic recipe
Creator
Andy Stewart
Source reference

https://www.thedrinkshop.com/cocktail/1520/the-fitzroy

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • I'll also try this with Chairman's Reserve or maybe even a Jamaican Appleton Estate 12 year which I suspect could up my rating to 5.
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Apple of My Islay

1 oz Calvados
1 oz Rye, Rittenhouse 100
1 t Maple syrup
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
2 ds Bitters (Basement Bitters Bitter Frost)
1 rinse Islay Scotch, Laphroaig 10
1 twst Lemon peel
Instructions

Rinse OF glass with Scotch. Stir remaining ingredients with ice in a mixing glass, strain, serve over one large cube. Garnish with lemon twist.

Notes

Though just a rinse, the Islay Scotch plays an important role. I used vanilla-infused maple syrup, but any grade A medium amber syrup should do the trick. Bitter Frost is a rye-based, sarsaparilla-dominant bitters.

YieldsDrink
Year
2019
Authenticity
Your original creation
Creator
David Becker
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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