The 114

1 1⁄2 oz Gin (Four Pillars Bloody Shiraz Gin)
3⁄4 oz Maraschino Liqueur, Maraska
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
2 pn Sea salt
Instructions

Shake all ingredients with ice. Strain into a frozen coupe glass.

History

Here today in SoCal the temp needle is hovering at 114 degrees F. so I decided on a riff to the Smoky Bravo.

YieldsDrink
Year
2018
Authenticity
Altered recipe
Creator
Carl N. in Simi Valley, CA USA
Source reference

http://delmaguey.com/recipes/

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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I found the maraschino to be quite dominant at the listed proportions and ended up adding more of everything else to balance it out. The salt is a nice touch although 1 pinch was enough for me. 

mako commented on 6/08/2021:

I can't find any information about this cocktail or the Smokey Bravo at the link (which may well have been updated) or anywhere else on the web. Am I missing something?

Using the Wayback Machine to see the recipe when this was posted, it appears that Smokey Bravo is similar, with mezcal instead of gin 3/4 oz lime, only 1 pn of salt, and is garnished with a lime wheel. It is credited to Andy McClellan of Seattle.

Bitter Feather

2 oz Metaxa
1⁄2 oz Averna
1 oz Dry vermouth, Dolin
2 ds Bitters, Angostura
1 sli Orange (As garnish)
Instructions

Stir and pour into chilled cocktail glass. Garnish with orange.

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Authenticity
Unknown
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What style of amaro do you feel works best here? Fruity, honeyed, herbal? Thanks,  Zachary

I used Averna (for some reason the site thinks of that as an ingredient instead of a brand), but I would think any amaro with a similar balance of bitter and sweet would be good, including Cynar, Nonino, etc.

Unusual Negroni

1 oz Aperol
1 oz Aromatized wine, Lillet Blanc
1 oz Gin, Hendrick's
Instructions

Stir, strain.

History

Probably from "The Field Guide to Hendrick's Gin Vol 1", published in 2005.

YieldsDrink
Year
2005
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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So I had to do some cleanup here - The was a drink published a few years ago by user Squonk1977 called the "Queen Alexandra" which was this drink but Plymouth gin and 2 dashes of Regans' orange bitters. It was pointed out that this drink appeared in a Hendrick's cocktail book that was published before 2011 as the "Unusual Negroni"... so the Queen Alexandra was merged into the "Cheeky Negroni" which was renamed "Unusual Negroni" which hopefully isn't too confusing for people.  Thanks,  Zachary

nex3 commented on 6/05/2021:

Also good with Genever in place of the gin.

Flower Girl

1 1⁄2 oz Rum, Banks
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Crème de Violette
1 oz Lemon juice
1⁄2 oz Lavender syrup
1 Egg white
2 T Lavender (seeds or buds for garnish)
Instructions

Dry shake all ingredients, then add ice and shake again. Strain and garnish with lavender buds or seeds. Serve up in a coupe.

Notes

The original recipe from Town & Country Magazine by the Atwood bar in NYC calls specifically for Banks rum, but I tried Pyrat and also Appleton Estate which make it darker and richer but I think any aged rum would be fine. I also made my lavender syrup with fresh lavender buds from a plant in my yard and used honey instead of sugar. The basic simple syrup recipe is 1:1 sugar to water, but I used less of the honey, maybe ¾ cup to 1 cup water and 2 tablespoons of fresh lavender buds. Also fresh lavender buds for the garnish as well.

Picture of Flower Girl
YieldsDrink
Authenticity
Unknown
Creator
Chasity Beasley, Atwood, New York City
Source reference

https://www.townandcountrymag.com/leisure/drinks/g2737/rum-cocktails/?s…

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Vlt mit Gin statt Rum Ei?
  • Floral and wonderful. ♥ the lavender buds as garnish.
  • I made this with gin instead of rum and left out the egg white. Excellent.
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No similar cocktails found.

The recipe and attribution for this aren't quite correct.  The original calls for Banks 5 Island, so a light rum, not dark.  And Chasity came up with this while working at the Atwood Restaurant in the Hotel Burnham in Chicago, not NYC.

Dark Night of the Soul

3⁄4 oz Rum, Cruzan Blackstrap
3⁄4 oz Cynar 70
3⁄4 oz Chinese five spice syrup (See Notes)
3⁄4 oz Cream
Instructions

Shake with ice, strain into a chilled coupe. Garnish with a pinch of 5 spice powder or a single whole star anise.

Notes

For the Chinese 5 spice syrup combine 1 cup each water and demerara sugar with toasted 5 spice ingredients (.5 tbsp cloves, 1 tbsp each Szechuan peppercorn & fennel seeds, 2 tbsp star anise, 1 cracked cinnamon stick). Sous vide for 2 hours at 145 degrees, plunge into ice bath, strain and bottle. Add .25 oz overproof vodka if desired to extend shelf life. Alternately use 3 tbsp of quality 5 spice powder. Or there are also several stove top recipes for 5 spice syrup available online.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
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It would be helpful to include a recipe for the five spice syrup in the Notes section. 

Firred Word

3⁄4 oz Aquavit, Tattersall
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Simple syrup (spruce needle infused; see Notes)
3⁄4 oz Lime juice
1 twst Grapefruit peel (as garnish)
Instructions

Shake; strain; up.

Notes

To make spruce syrup: Combine 1/2 c. spruce tree needles with 1 c. water and 1 c. sugar. Bring to a boil, remove from heat, and let steep for a few hours. Strain through cheesecloth.

History

Variant on a Last Word.

Picture of Firred Word
Craig Eliason
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Rabbit Fernet

3⁄4 oz Fernet, Letherbee
3⁄4 oz Fernet Branca
3⁄4 oz Lemon juice
3⁄4 oz Strawberry syrup
1 sli Orange (garnish)
1 sli Strawberry (garnish)
Instructions

Shake with crushed ice, strain into a rocks glass filled with crushed ice and garnish with orange & strawberry slices.

Notes

I made this with some sous vide strawberry syrup I had previously made (juice strawberries, add equal parts sugar and sous vide for 2 hours at 135 degrees), but the link includes a stove top recipe for the syrup

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Tyler Fry, The Violet Hour, Chicago, IL
Source reference

http://imbibemagazine.com/rabbit-hole-fernet-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Hi Applejack, Did you try the recipe with the two different fernets ? Do you think spliting is important ?

Thanks

Pangolindo,

Yes, I made it with the two fernets as I have both.  The Letherbee (along with the Tempus Fugit Angelico) is one of my favorite non-Branca fernets.  I'd say the Letherbee is a bit more herbaceous and better balances the menthol notes as compared to Branca IMHO.  I'd guess the drink is pretty similar if just using Branca (or swapping in another fernet for the split base).

Quinissential Cocktail

1 1⁄2 oz Gin, Leopold Brothers
1 oz Byrrh
1 1⁄2 oz Tonic water, Fever Tree
1 wdg Lime (as garnish)
Instructions

Build over ice and stir lightly. Garnish with lime.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Sweet but quite good.
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Good Ships/Wood Ships

1 3⁄4 oz Demerara Rum, El Dorado 5
1⁄2 oz Genepy, Dolin Genepy des Alpes
1⁄2 oz Grapefruit liqueur, Giffard
1 oz Lime juice
1⁄4 oz Simple syrup
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, coupe, garnish.

YieldsDrink
Authenticity
Authentic recipe
Source reference

https://talesofthecocktail.com/recipes/good-shipswood-ships/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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