Rooty Cane

3⁄4 oz Navy strength rum, Smith & Cross
1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
3⁄4 oz Pineau des Charentes
3⁄4 oz Suze
1⁄4 oz Maraschino Liqueur
2 ds Peychaud's Bitters
Instructions

Loooooong stir, strain, coupe

Notes

Rum, Suze, and more rum,
mellowed by Pineau and maraschino

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Bark at the Moon — Rum, Rye, Averna, Pedro Ximénez Sherry, Bitters, Cinnamon syrup
  • Rum Old-Fashioned (Kirk Estopinal) — Demerara Rum, Jamaican rum, Apricot liqueur, Bitters, Rich demerara syrup 2:1, Orange peel, Nutmeg
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Will make with Salers next time as slightly harsh start. 

Prickly Cushion

2 oz Blanco tequila
1⁄2 oz Milk (Clarified with citric acid, lemon strength)
1 sli Serrano (Small slice, maybe 5mm)
1⁄2 oz Rich simple syrup 2:1 (Muscovado sugar)
1 ds Bitters, Angostura
1⁄2 ds Black pepper tincture
Instructions

Muddle serrano pepper with tequila and whey; add remaining and shake; serve up.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • The Benevolent — Blanco tequila, Averna, Bitters, Coffee, Simple syrup, Egg white
  • Gingerbread Man — Rum, Ginger liqueur, Bitters, Molasses syrup, Egg white, Cinnamon
  • (the) Connecticut — Rum, Sherry, Ancho Reyes chile liqueur, Fernet Branca, Aztec Chocolate bitters, Half-and-half, Water
  • Bebida de Puebla — Tequila, Sherry, Bénédictine, Coffee liqueur
  • Alechata — Reposado Tequila, Becherovka, Cream, Simple syrup, Salt, Cinnamon

Tropic of Capricorn

1 bsp Scotch (Very smoky and peaty,as rinse)
1 1⁄2 oz Brandy (Guasca Feijoa)
3⁄4 oz Falernum, Velvet Falernum
1⁄2 oz Fino sherry
3⁄4 oz Lime juice
2 ds Bitters, Fee Brothers Orange
1 Feijoa (as garnish)
Instructions

Rinse cocktail glass with scotch. Skewer two halves of feijoa back together and place across glass. Shake other ingredients then strain over feijoa garnish.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Sepia Tone — Rye, Cream Sherry, Falernum, Allspice Dram, Lemon juice
  • Kitty Hawk — Bourbon, Swedish Punsch, Aromatized wine, Falernum, Lemon juice
  • Far East Algonquin — Rye, Bitters, Lemon juice, Pineapple juice, Simple syrup, Cardamom
  • Thanks God — Bourbon, Falernum, Absinthe, Lime juice, Honey syrup
  • Algonquin Round Table — Rye, Bianco Vermouth, Pineapple juice, Lime juice, Cinnamon syrup

Doctored Pepper

1 1⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Amaretto, Luxardo
3⁄4 oz Lemon juice
1⁄2 oz Cola syrup (Dr pepper reduction)
1 oz Egg white
Instructions

Dry shake. Wet shake. Rocks glass over a big rock. No garnish

Notes

For Dr. Pepper reduction:
Bring 2L to a boil. Reduce heat and simmer, reducing by slightly more than 1/2. Makes 750 mL

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Paul Boucher, Morrissey's, Saratoga Springs, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • A Barhopper's Sour — Amaretto, Bourbon, Fernet Branca, Islay Scotch, Orange bitters, Bitters, Lemon juice, Egg white, Agave syrup, Lemon zest
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Ghost Town

1 oz Genever, Bols
1 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Tea, Lapsang Souchong (The smokiness of the Lapsang is important, a substitute tea won't work here)
1⁄4 oz Ramazzotti
1 rinse Islay Scotch, Laphroaig
1 twst Orange peel
Instructions

Rinse the glass with a smoky Islay Scotch (like Laphroaig). Then stir the rest of the liquid ingredients over ice and strain into the rinsed glass, straight up. Express the orange peel and use to garnish.

Notes

I recommend over-steeping or double-steeping the Lapsang Souchong to get as much of that smoky tea flavor as possible. Without a strong tea, this cocktail could taste a little bland or weak. With an over-steeped Lapsang, the slightly bitter pine-smoke flavor gives a nice edge to the lighter and sweeter ingredients.

YieldsDrink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • True Blue — Gin, Triple sec, Maraschino Liqueur, Tea
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  • Caricature Cocktail — Gin, Sweet vermouth, Campari, Grapefruit juice, Simple syrup, Orange peel
  • Bitter Squeeze — Gin, Sweet vermouth, Amaro, Lemon
  • Negroni Crusta — Gin, Sweet vermouth, Campari, Curaçao, Maraschino Liqueur, Bitters, Lemon juice, Lemon peel, Sugar

Rosenstock

2 oz Bourbon
3⁄4 oz Plum shrub
1⁄2 oz Amaro, Amaro di Angostura
3 lf Mint (Muddle with other ingredients, then remove)
Instructions

Combine all ingredients, gently muddle the mint to express its oils, then remove the mint. Shake the rest with ice and serve straight up.

Notes

I made the shrub by chopping up a ripe plum into cubes and tossing it into a jar with an equal amount of sugar. Once all of the liquid was extracted after a few days, I removed the plum pieces, and I added an equal amount of apple vinegar. My ratio was 1/2 cup plum, 1/2 cup sugar, 1/2 cup vinegar.

YieldsDrink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • Newark — Apple brandy, Sweet vermouth, Maraschino Liqueur, Fernet Branca
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Reverse Manhattan (Berretto Da Notte)

2 oz Aromatized wine, Cocchi Vermouth di Torino
1 oz Rye
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, up, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Kara Newman
Source reference

"Nightcap", Kara Newman, cited NY Times 2018 x 10, Robert Simonson

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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  • Expatriate — Aromatized wine, Apple brandy, Sherry, Bitters, Orange peel
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Curated to remove copyright infringement, per our Style Guide. 

Persephone's Ball

2 oz Old Tom Gin (Greenhook Smiths)
1 oz Pomegranate Liqueur, Pama
4 oz Soda water
1 wdg Lime (As garnish)
Instructions

Build over ice in a highball glass and stir lightly. Squeeze lime and garnish.

Notes

Also a lot of fun with Empress 1908 Indigo Gin, which changes color on contact with the acids in the drink.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Bert Cooper — Champagne, Gin, Maraschino Liqueur, Crème Yvette, Meyer lemon juice, Meyer lemon zest

Circular Firing Squad

1 oz Bourbon, Old Grand Dad 114
1 oz Amargo-Vallet
1⁄2 oz Coffee liqueur, St. George (NOLA)
1⁄2 oz Crème de mure
1 twst Lemon peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with lemon swath.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • Autumn Sweater (Brad Thomas Parsons) — Rye, Averna, Amaro Nonino, Bitters, Orange bitters, Maple syrup, Orange peel, Clove
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  • The Adams — Bourbon, Campari, Sweet vermouth, Kummel, Bitters
  • Czech Matador — Rye, R. Jelinek Fernet, Cherry Liqueur, Orange juice
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The Trembler

2 oz Rhum Agricole (vieux)
1⁄2 oz Dry vermouth
1⁄2 oz Apricot liqueur
1⁄2 t Honey
1 twst Orange peel (as garnish)
Instructions

Stir; strain; garnish

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Lindsay Nader, Noble Experiment, San Diego, California
Source reference

http://imbibemagazine.com/trembler-rhum-agricole-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • A bit too sweet, I think. Go light on the honey.
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Curated to remove direct wording from source to avoid copyright infringement, and to fix a couple of errors in the ingredient list.

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