Summer's Rathbone

1 sli Cucumber (Muddled)
3⁄4 oz Gin, Leopold Brothers (Summer gin)
3⁄4 oz Basil eau-de-vie, St. George Aqua Perfecta
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Lemon juice
1 sli Cucumber (As garnish)
Instructions

Muddle slice of cucumber, in shaker, then add other ingredients. Shake and strain into chilled cocktail glass. Add garnish

Notes

Also works well if the gin is replaced with basil eau de vie (i.e. 1.5 oz basil eau de vie total). Photo had cucumber dipped in Hawaiian hibiscus salt.

Picture of Summer's Rathbone
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Latin Passion

1 1⁄2 oz Reposado Tequila (Fortaleza)
3⁄4 oz Passion fruit syrup (Small hand foods)
3⁄4 oz Lemon juice
Instructions

Shake and pour into chilled cocktail glass.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • Hurricane — Jamaican rum, Passion fruit syrup, Lemon juice
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City Bird

2 oz Rhum Agricole, Neisson blanc
1 oz Lemon juice
1⁄2 oz Campari
1⁄4 oz Triplum, Luxardo
1⁄2 oz Prosecco (to top)
1 Lemon peel (as garnish)
Instructions

Combine first four ingredients in shaker over cracked ice. Prepare a collins glass with a horse's neck garnish and cracked ice. Shake and strain into the glass; Top with a 1/2 oz prosecco (club soda is an acceptable substitute) for texture.

Notes

A drier, lighter take on the Jungle Bird. Effervescent, notes of summer grass and a splendid pink hue. Luxardo Triplum is essential to the taste of this drink, as it has a slightly nutty/pithy flavor that works well with Neisson and Campari. (Cointreau is too sweet.) If Luxardo Triplum is not available, the Luxardo Apricot works well.

History

Created as a variation of the classic Jungle Bird; the City Bird also works as a lighter, "session" counterpart to the rich blackstrap version Giuseppe Gonzalez popularized in NYC a couple of years later. We used this on a summer menu back in 2011.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Randy Wong, Clio Restaurant, Boston, MA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Smoky Sunset

1 oz Mezcal, Del Maguey
1 oz Gran Classico
1 oz Rosato Vermouth, Atsby Armadillo Cake
1 ds Bitters, Bittermens New Orleans Coffee (I used Crude Big Beak, Coffee & cocoa bitters)
Instructions

This is a smoky Negroni replacement - build it in the glass, or stir it up and strain it into a glass with one big cube. And reflect on a summer evening’s approach in AZ or NM.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Randall Rothenberg
Source reference

Original recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Nice negroni riff. I used campari/aperol .66 and .33 for the Gran Clasico. On Vermouth, used .66 Rosato and .33 Rosato infused with smoked chipotle chilies. Finished with autumn bonfire aromatic.
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Carnival Sour

1 1⁄2 oz Cachaça, Avúa Prata
3⁄4 oz Coconut liqueur, Kalani
3⁄4 oz Lime juice
1 sli Orange (as garnish)
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake and pour into chilled cocktail glass. Garnish.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Espaguetis Occidental

1 oz Reposado Tequila, Espolon Reposado
1 oz Mezcal, Del Maguey Vida
1 oz Cynar
1⁄2 oz Sweet vermouth
1⁄4 oz Averna
1⁄4 oz Ancho Reyes chile liqueur (Verde)
1 ds Orange bitters
1 twst Lemon peel (express and garnish)
Instructions

Stir with ice, strain and pour up in chilled glass, express lemon peel and add as garnish.

Notes

Please note: I use the Verde (green) Ancho Reyes - it's a lot different than the normal red chile version.

Picture of Espaguetis Occidental
© Dave Hebb
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Dave Hebb
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Pretty well balanced for all that liquor. Perhaps a little muddy in the middle. I tried adding a dash each of Bitter Housewife Grapefruit and Lime Coriander bitters to up the citrus a little, but there’s more tinkering to be done for my taste.

Squeaky Peat

1 oz Palo Cortado Sherry, Lustau
1 oz Scotch, Compass Box Great King Street
1 oz Grapefruit liqueur, Giffard
1 twst Grapefruit peel (as garnish)
Instructions

Stir and strain into chilled cocktail glass or onto a large cube of ice in a rocks glass. Add garnish.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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The Night Terror

1 1⁄2 oz Rye, Wild Turkey 101
1 oz Maurin Quina
1⁄2 oz Black Balsams
2 ds Bitters, Bittercube Blackstrap
1 twst Lemon peel (thin, or thyme, as garnish, optional)
Instructions

Stir, strain, straight up, chilled coupe, lay garnish on rim

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Max Green, Amor & Amargo, New York, NY
Source reference

https://www.winemag.com/recipe/maurin-quina-cocktail/

Curator rating
Not yet rated
Average rating
Not yet rated
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Alpine Bird

1 1⁄2 oz Demerara Rum
3⁄4 oz Braulio
2 oz Pineapple juice
1⁄2 oz Lime juice
3⁄4 oz Demerara syrup
Instructions

Crushed ice. Mix. Pour into a Collins glass with two pineapple fronds.

Notes

A riff on the Jungle Bird.

I used Hamilton 86.

Picture of Alpine Bird
YieldsDrink
Authenticity
Your original creation
Creator
Sam Cammack
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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HallA commented on 8/10/2022:

It's good, there is a weird, pleasant note that I'm reading as coconut-ey off the combination of the braulio and the pineapple. Lots of foam.

Interesting twist on the Jungle Bird. The cedar/pine of the Braulio stands up to the other flavors. Perhaps slightly sweeter than needed, I might try 1/2 of Demerara syrup next time, but still quite nice. Mine was considerably darker than the image (used Hamilton 86 rum.)

Super great. Braulio an inspired Campari sub. For me it’s a tiki drink so the sweetness is spot on.

Mashbills, Geeky Information and Resources

This is the last installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

As a note, I can’t claim credit for any of this. This section is the work of a couple of users on the StraightBourbon.com website, mainly Josh, Oscar and a guy named Taanstafl2 – and see the note just below. But it’s too important to leave out even if it’s a bit more advanced.

For mashbills, I referred to The Book of Bourbon and Other Fine American Whiskeys by Regan & Regan, 2009, unless otherwise noted. Barton, WT, and Dickel are noted as approximate.

I use the format: Distillery Brand Name (%corn/%rye or wheat/%malted barley). This is a breakdown of "macro" distillers. Wondering what the different char levels look like? This is a good illustration.

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