Timbal Manhattan

1 1⁄2 oz Rye
1 1⁄2 oz Sweet vermouth (Timbal Vermut de Reus)
1 ds Orange bitters
1 twst Orange peel
Instructions

Stir ingredients with ice, strain into chilled coupe or double rocks glass.

Notes

This 50:50 version of the Manhattan showcases the qualities of the Catalonian sweet vermouth rather than the rye spirit. Timbal Vermut de Reus is flavorful, but not overly sweet, and it is wormwood forward.

Sweet Vermut de Reus is excellent for sipping, the central feature of Spain's tradition of "La Hora del Vermut." I was surprised by how good this vermouth was by itself, setting it apart from the Italian and French vermouths I am accustomed to (and which I am less inclined to drink by themselves.)

I used Rittenhouse Rye and Regan's Orange Bitters. Wild Turkey is suggested by Haus Alpenz.

YieldsDrink
Year
Unknown
Authenticity
Unknown
Creator
Uknown
Source reference

Haus Alpenz: https://alpenz.com/recipe-fR4Zjtp2hB.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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La Jetée

3⁄4 oz Mezcal
3⁄4 oz Cognac
1 oz Bonal Gentiane Quina
1⁄2 oz Braulio
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice and strain into a glass (coupe or single old fashioned).

History

I was inspired by the mezcal-Braulio combination in the Montañista that I made a few nights before. From there, I drew influences from the 1910 Cocktail by matching the mezcal with Cognac as well as its recipe structure; the Cognac aspect first came about when I thought of the St. Bernard's Pass that essentially makes a Cognac Black Manhattan with Braulio. Since Bonal pairs elegantly with both mezcal and Cognac, I decided to take that route instead of the 1910's Punt e Mes. For a name, I dubbed it La Jetée after the 1962 French science fiction movie that inspired Terry Gilliam's 12 Monkeys.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/08/la-jetee.html

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Scottish Basement — Islay Scotch, Amaro, Bonal Gentiane Quina, Bitters, CioCiaro
  • Dance into the Fire — Mezcal, Añejo tequila, Amaro Abano, Amargo de Chile, Grapefruit peel
  • Hearn — Irish whiskey, Sweet vermouth, Herbal liqueur, Bitters, Absinthe, Orange bitters, Orange peel

Border Trilogy (2023)

1 1⁄2 oz Bourbon, Old Forester 100
1⁄2 oz Mezcal, Rosaluna
1⁄4 oz Flavored vodka, Ketel One Grapefruit & Rose Botanical
1⁄4 oz Spiced brown sugar syrup (see note)
8 dr Bitters, Bittermens Xocolatl Mole
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, one big rock, twist.

Notes

Spiced Demerara Syrup: 2 parts by weight demerara sugar to 1 part double-steeped Harney & Sons Organic Rooibos Chai Tea, blended or stirred until integrated.

History

Once there were brook trout in the streams in the mountains. You could see them standing in the amber current where the white edges of their fins wimpled softly in the flow. They smelled of moss in your hand. Polished and muscular and torsional. On their backs were vermiculate patterns that were maps of the world in its becoming. Maps and mazes. Of a thing which could not be put back. Not be made right again. In the deep glens where they lived all things were older than man and they hummed of mystery.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Rafa García Febles, NYC
Source reference

American Trilogy x Oaxaca Old Fashioned.

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Average rating
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Right Place Wrong Time

1 3⁄4 oz Mezcal
3⁄4 oz Cynar
1⁄2 oz Strega
2 ds Peychaud's Bitters
1 twst Orange peel (As garnish)
Instructions

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.

History

Recently, my chef wanted a drink with Strega in it, so I made him Chris Hannah's Night Tripper. That inspired me to riff on the drink when I got home, and I swapped out the Bourbon and Averna for mezcal and Cynar while keeping the Strega and Peychaud's Bitters in place. Besides knowing that Cynar works well with mezcal, I recalled that I had two drinks, Alex Day's La Bateleur and Mike Steele's The Truth that elegantly paired Cynar and Strega. For a name, I kept Chris' Dr. John song title concept and dubbed this one the Right Place Wrong Time.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Frederic Yarm, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2023/07/right-place-wrong-time.html

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Faraway Places

3 oz Sparkling white wine, Almacita Brut
3⁄4 oz Gin, Martin Miller's Westbourne Strength
1⁄4 oz Swedish Punsch, Kronan
1⁄4 oz Triple sec, Cointreau
1⁄2 oz Lime juice (super lime)
1⁄4 oz Simple syrup
1 rinse Absinthe, Vieux Pontarlier Verte (1 spritz)
1 twst Orange peel (cocktail flag, as garnish)
1 Brandied cherry, Luxardo (cocktail flag, as garnish)
Instructions

Shake, top with sparkling wine, strain into flute or coupe, garnish.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Eventide Testarossa

1 1⁄2 oz Blanco tequila
5 oz Soda water, San Pellegrino Blood Orange Soda water
1⁄2 t Sugar, Domino
4 sli Jalapeño (green)
Instructions

In a highball glass muddle jalapeño with sugar add tequila. Top with San Pellegrino Blood Orange Soda.

YieldsDrink
Authenticity
Unknown
Creator
Eventide Oyster Company Portland Maine
Source reference

Enjoyed this cocktail at the oyster bar. My recreation and measures. Sugar addition for muddling may not be authentic.

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Smoke on the Boulevard

1 1⁄2 oz Rye, Woodford Reserve
1⁄2 oz Aperol
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Averna (Amaro)
2 ds Cherry Bitters
1 twst Orange peel (as garnish)
Instructions

Combine ingredients with ice filled yarai and stir to mix. Strain into old fashioned glass over large ice cube. Smoke with cherrywood. Garnish with orange peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Hell’s Kitchen, Las Vegas, NV
Source reference

https://www.bestoflasvegas.com/article/cocktail-at-hells-kitchen-las-ve…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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NixtaNoci

1 1⁄2 oz Pisco, Capel
1 oz Corn liqueur, Nixta
1⁄4 oz Nocino
1⁄2 oz Pomegranate juice
Instructions

Shake with ice and strain into a frozen coupe glass.

History

My newest find: Nixta Licor de Elote. Very soft in flavor, sweet and delicious.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Quadrophenia

2 oz Bourbon (Four Roses in original)
1⁄2 oz Sweet vermouth (Cocchi Vermouth di Torino in original)
1⁄2 oz Averna
1⁄4 oz Amer Picon (House recipe--likely Amer Boudreau)
1 ds Cherry Bitters (Old Forester Bohemian Bitters)
1 twst Orange peel (flamed, as garnish)
Instructions

Combine all ingredients in a cocktail shaker with ice, and stir gently to chill. Strain into a cocktail coupe, and garnish with a flamed orange peel expressed above the glass.

Notes

Receipe calls for Old Forester Bohemian Bitters - not recognized by Kindred Cocktails. Old Forester refers to it's bitters as "cherry tobacco" flavored - also not recognized.

History

Per https://backdownsouth.com/good-looks/julian/ the author sampled the cocktail prior to the opening in May 2012. An October 2013 Eater Atlanta article https://atlanta.eater.com/maps/manhattan-monday-14-variations-on-the-cl… describes the ingredients as: "house-made Amer Picon with Averna Amaro Silciliano, Four Roses bourbon, Cocchi Vermouth di Torino, and a flamed orange expression." The 2022 Paste magazine article provides quantities and a dash of Old Forester Bohemian Bitters--although it is not clear if these (or other) bitters were actually in the original drink. The Paste article also suggests that the Amer Boudreau recipe was the basis of the original drink.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Julian Goglia, The Pinewood
Decatur, Ga.
Source reference

Amer Picon: A French Secret Weapon for Classic Cocktails
By Jim Vorel | March 29, 2022 | 1:13pm Paste Magazine

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Subbed the bitters with a combination of Fee Cherry and 18:21 Havana and Hide.
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An October 2013 link (https://atlanta.eater.com/maps/manhattan-monday-14-variations-on-the-cl…) says the following: "Bar manager Julian Goglia mixes house-made Amer Picon with Averna Amaro Silciliano, Four Roses bourbon, Cocchi Vermouth di Torino, and a flamed orange expression." I found another link from 2014 that suggests to me that Julian Goglia *might* be the creator of the cocktail as well (https://backdownsouth.com/good-looks/julian/).

I tried the proportions posted in the KC cocktail, with real Amer Picon, Cocchi di Torino, and an expressed flamed orange peel, omitting the bitters. I might also try it with Bigallet China-China in place of the Amer Picon since the bar was using a house-made version, and Amer Picon has a darker character and more bite than the substitutes I have tried. The Amer Picon yields a more coffee ground/burnt bitter orange flavor and combined with the Cocchi there is some floral sherry essence to what would otherwise primarily be a Black Manhattan.

Curated to list as authentic recipe with information leading back to ~2012 creation. I have assumed that Julian Goglia was the creator as nobody else's name has been associated with it and he was the proprietor that introduced it. The historic calls are included as ingredient notes from what is known and the history section includes links.

I have also remade this again per the above although I substituted Bigallet China-China Amer for Amer Picon, and Woodford Reserve Spiced Cherry Bourbon Barrel Aged Cocktail Bitters for the Old Forester Bohemian Bitters. It is pretty good, although a little sweeter than I would like, probably due to the Bigallet. I haven't made Amer Boudreau (uses Ramazzotti and a dried orange peel tincture), but it might be the "secret sauce" for replicating the original flavor profile and slightly redder/purplish color. I might make a small sample with fresh orange peels I have on hand to give it a spin.

I finally made some Amer Boudreau a few weeks ago as per the recipes posted on line (Ramazotti and dried orange peel tincture.) This week while in Tennessee I also picked up some Old Forester Bohemian Bitters as called for in the Paste article. Having these components in hand, plus Four Roses Bourbon, I remade per the spec. I was quite pleased at the result, the drier nature of the Amer Boudreau was a better match than sweeter Bigallet China-China Amer. The bitters fit right in. I'll bump my rating up to 5 stars.

Plum Tuckered

1 oz Brandy, Korbel
1 oz Rye, George Dickel
1 wdg Red Plum (muddled)
1 Brandied cherry, Luxardo (muddled)
1 t Tea syrup (Jasmine)
2 ds Peychaud's Bitters
1⁄2 oz Grapefruit soda
1 rinse Absinthe (sprayed with atomizer)
Instructions

Place a slice of plum and a brandied cherry in a double old fashioned glass, add jasmine syrup and bitters then muddle well.

Add brandy, rye and small rocks then mix briefly with a barspoon.

Finally top with a half ounce of squirt and then a spray of absinthe.

Notes

It's New Orleans + Wisconsin Old Fashioned + plum and jasmine and its quite refreshing.

YieldsDrink
Year
2023
Authenticity
Your original creation
Creator
Elias Gale, Bantam Tavern, Portland, OR
Curator rating
Not yet rated
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