Dark Was The Night

1⁄2 oz Fernet, CH Distillery
1 1⁄2 oz Fernet, Letherbee
3⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Cinnamon syrup
2 ds Cherry Bark Vanilla Bitters, Bittercube
1 twst Orange peel
Instructions

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

Notes

Use any combination of Fernet adding up to 2 oz; I used two Fernet local to me in Chicago.

History

Named after a song that was a favorite of a good departed friend. RIP Johno.

YieldsDrink
Year
2018
Authenticity
Your original creation
Source reference

Blind Willie Johnson "Dark Was The Night, Cold Was The Ground"
https://youtu.be/BNj2BXW852g

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Cold Was The Ground

1 1⁄2 oz Apple brandy, St. George
1⁄2 oz Bourbon, Old Grand Dad 100
1⁄2 oz Zucca
1⁄4 oz Pedro Ximénez Sherry, Lustau
1 ds Bitters, Fee Brothers Black Walnut
1 twst Orange peel
Instructions

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

Notes

I vacillate between 1 and 2 dashes of the walnut bitters with this drink depending on my mood.

History

Named after a song that was a favorite of a good departed friend. RIP Johno.

YieldsDrink
Year
2018
Authenticity
Your original creation
Source reference

Blind Willie Johnson "Dark Was The Night, Cold Was The Ground"
https://youtu.be/BNj2BXW852g

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Used Wild Turkey 101 and Laird's.
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Smoky Pineapple

2 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄3 oz Mezcal
1⁄3 oz Averna
1⁄3 oz Falernum
1 ds Bitters, Angostura
Instructions

Stir, strain, coupe.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Thanks for trying dear Happyrobot!

Pangolindo 

t0mn8r commented on 4/08/2020:

Wonderful combo of the Pineapple rum and the hint of smoke from the Mezcal

Gobbler's Knob

1⁄2 oz Sage syrup
1 1⁄2 oz Aquavit (Venus special release (fat washed with turkey schmaltz and gribenes))
1 oz Amontillado Sherry (La garrogha)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Falernum, Velvet Falernum
2 ds Celery bitters, Fee Brothers
1 Cranberry (candied, as garnish)
1 wdg Orange (as garnish)
Instructions

Stir and pour over large rock. Garnish by taking short orange wedge, make two perpendicular cuts from flesh to peel, placing candied cranberry in orange and piercing both with a single skewer. For an extra flare on the garnish, add a strip of turkey gribenes (crispy rendered skin). This is a really unusual and interesting cocktail, and it falls completely out of balance if any of the ingredients are left out. I'm sure some substitutions could work, but others will leave it with an overly unctuous or even medicinal quality (for instance, I tried benedictine in lieu of the liqueurs, and it bombed).

Notes

Fat washing done at home by rendering turkey skin and fat. Allow to cool and place in aquavit for five days at room temperature. Place in freezer overnight. Drain and filter thoroughly.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Tears of the Sun

1 oz Scotch, Monkey Shoulder
1 oz Scotch, Aberlour 12 (year)
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Strega
1⁄4 oz Suze
1 ds Saffron bitters, Barkeep
12 dr Bitters, Bitter End Moroccan Bitters
1 twst Orange peel
Instructions

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

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Pesca Nera

2 oz Bourbon (peach-Infused)
1 oz Averna
1 ds Orange bitters, Regans' orange bitters
2 ds Bitters, Angostura
1 dr Salt Solution (20% solution by weight)
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up. Orange peel garnish.

Notes

Peach Bourbon: Take 200gm ripe peaches diced into quarter sized chunks and place into .5L iSi cream whipper along with 400ml bourbon. Infuse with 1 charger, shake for 30 sec, add second charger and shake for another 30 seconds. Allow to infuse for a total time of 8 mins then gas off isi and filter bourbon through coffee filter.
Or; allow 200g ripe peaches to steep in 400ml bourbon for 12 days. Shake randomly and vigorously. Strain through coffee filter.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Skoat
Curator rating
Not yet rated
Average rating
Not yet rated
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The Florence Sling

1 oz Lemon juice
1 oz Bénédictine
1 1⁄2 oz Gin
3 oz Cheerwine
Instructions

Shake with ice the lemon juice, Benedictine, and gin. Pour the Cheerwine soda into the shaker and give it a light stir or two. Strain into good sized rocks glass.

Notes

Cheerwine is a cherry soda originally from North Carolina - first made in the 1917. I wanted to modify a cocktail that called from some sort of cherry liqueur *and* had seltzer or soda water and the "#1" Singapore Sling recipe from 1937 fit that bit. Cheerwine isn't nearly as cherry-tasting as I'd recall so I may remake with some Cherry Heering or just some of the Maraschino cherry syrup stirred in. Or just garnish with a cherry.

History

"Cheerwine is a cherry-flavored soft drink produced by Carolina Beverage Corporation of Salisbury, North Carolina. It has been produced since 1917, claiming to be "the oldest continuing soft drink company still run by the same family"" - from Wikipedia

YieldsDrink
Year
2018
Authenticity
Altered recipe
Creator
myself
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Schelcher

1 1⁄2 oz Scotch
1 1⁄2 oz Sweet vermouth
1 t Cherry Liqueur, Cherry Heering
1 t Luxardo Bitter Bianco
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Build in a rocks glass over ice.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Spicy Sandilla

1 1⁄4 oz Blanco tequila (infused with jalapeno, see note)
3⁄4 oz Blanco tequila (infused with lapsang souchong tea, see note)
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (Watermelon infused, see note)
1⁄2 oz Elderflower liqueur, St. Germain
Instructions

Combine all ingredients, shake with ice and pour in chilled coupe glass. Optional, rim with smoked salt.

Notes

Jalapeno-infused tequila blanco: add the ribs and seeds from 2 jalapeno chilies and the chopped flesh of 1/2 jalapeno with 1/2 bottle of tequila blanco. Stir well and let sit for 20 minutes or to your level of spiciness. Double strain.

Lapsang souchong-infused tequila blanco: Add 2 Tbsps to 1/2 bottle of tequila blanco. Stir and let stand at room temperature for 4-6 hours. Stir occasionally. Double strain.

To make the watermelon syrup juice half a watermelon. For every 2 cups of juice, add 1 cup of brown sugar. Reduce by half slowly.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Reed Sandridge, @cocktailcraftingofficial, Washington, DC
Source reference

IG @cocktailcraftingofficial

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • This drink blends sweet, smokey and spiciness beautifully. Some of my friends enjoy this with a smoked salt-rimmed glass. I also sometimes spray with a mist of Laphroaig 10yr. Not for those who don't like spice!
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Curated this slightly. Rewrote watermelon syrup instructions to avoid copyright. Thanks,  Zachary

The Surplus

1 1⁄2 oz Pisco
3⁄4 oz Aperol
1⁄2 oz Elderflower liqueur
1⁄2 oz Ancho Reyes chile liqueur
2 pn Salt (Himalayan Pink Rock Salt)
Instructions

Shake with ice, strain into a frozen coupe glass.

Notes

This is the first-try recipe. Interesting, and needs a bit of experimentation for the best balance. And the Himalayan Pink Rock Salt adds an interesting bit of pretension.

History

I had a large surplus of bottles on the bar and just threw a few things together as an experiment.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Carl N. in Los Angeles
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • The AR adds and interesting dimension but it doesn't feel totally put together.
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Sweet and spicy - nice use of Pisco as a base for elderflower, chile and citrus of Aperol.

Very nice balance of sweet, bitter, and slight spice.  Will make again.

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