Stone Fence (variant 2)

1⁄2 oz Whiskey, Southern Comfort
1⁄2 oz Apple brandy, Lairds (Applejack Brandy)
1⁄4 oz Triple sec, Cointreau
1⁄2 oz Apple cider
2 1⁄2 oz Hard cider, Blake’s Rainbow Seeker (pineapple and sage flavors)
1 spg Mint
Instructions

Place sprig of mint into a cocktail shaker. Muddle. Add ingredients and ice to shaker, shake briefly, serve in a rocks glass.

YieldsDrink
Year
2018
Authenticity
Altered recipe
Curator rating
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Average rating
4 stars
(1 rating)
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Frozen Negroni

1 oz Gin
1 oz Campari
1 oz Sweet vermouth
3⁄4 oz Simple syrup
2 oz Orange juice
Instructions

Combine ingredients in a blender with 6 oz crushed ice. Blend until smooth.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Clyde Common, Portland, OR
Source reference

https://punchdrink.com/recipes/frozen-negroni/

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3.5 stars
(3 ratings)
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Always Money

1 oz Scotch, Compass Box Great King Street
1 oz Manzanilla sherry, La Gitana
1 oz Crème de Banane, Tempus Fugit
1 spg Thyme (as garnish)
Instructions

Stir and strain into chilled cocktail glass. Garnish with thyme.

History

Inspired by some of the sherry cocktails from San Francisco's True Laurel.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
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It is. I will update the recipe to reflect that. Thanks!

Georgia-Kentucky Squirrel

1 1⁄2 oz Bourbon, Bulleit
3⁄4 oz Crème de Noyaux, Tempus Fugit
3⁄4 oz Lemon juice
1 ds Peach bitters, Bitter Truth
Instructions

Shake and strain over chilled cocktail glass

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Great use of Noyaux and bonus points for a simple (but good) drink.
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Golden Rule Flip

1 1⁄2 oz Añejo tequila (Alma)
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Strega
1⁄2 oz Amaro Nonino
1⁄4 oz Honey syrup (1:1)
1⁄4 oz Heavy cream
1 Whole egg
Instructions

Shake all ingredients except cream with 2 cubes for approx. a minute; add cream and cracked ice and shake vigorously for 30 seconds. Garnish with clove grated on a microplane (or nutmeg or cinnamon).

YieldsDrink
Year
2018
Authenticity
Your original creation
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Gingerberry sour

2 oz Bourbon, Buffalo Trace
1 oz Ginger liqueur
1⁄2 oz Lemon juice
1⁄2 oz Blackberry shrub
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 spl Soda water
Instructions

Shake all ingredients except club soda, strain into glass, add soda.

Notes

6/23/2018: yummy!

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Unknown
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Smoke and Fire Sour

1 1⁄2 oz Mezcal
3⁄4 oz Kummel, Combier
3⁄4 oz Lime juice
1 ds Pepper tincture, Scrappy's Firewater Tincture
1 twst Lemon peel (as garnish)
Instructions

Shake and strain into chilled cocktail coupe.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Earth Mother

1 1⁄4 oz Amargo-Vallet
1 oz Crème de Banane, Giffard (du Brésil)
3⁄4 oz Lime juice
1⁄4 oz Vanilla syrup
Instructions

Shakes all ingredients with ice, strain into a chilled coupe. No garnish.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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I had just bought new bottles of Amargo-Vallet and Creme de Banane and saw this cocktail and felt like the universe was telling me something. Tasty. I might add a little egg white to get a small amount of froth on the top. I personally felt the banana got lost in the mix, but will attempt again to confirm.

Dark Desires

1 1⁄2 oz Venezuelan rum, Diplomatico (Reserva Exclusiva)
1⁄4 oz Allspice Dram, Bitter Truth
1⁄4 oz Coffee liqueur, St. George (NOLA)
1⁄2 oz Passion fruit syrup
1⁄2 oz Lime juice
1 sli Lime (garnish)
Instructions

Shakes all ingredients except lime garnish with ice, strain into a chilled coupe and garnish with a lime wheel.

Notes

For the passion fruit syrup, I use a package of Goya frozen unsweetened passion fruit pulp (14 oz), and sous vide at 135 degrees for 2 hours with equal parts cane sugar. You could also defrost the pulp and blend it with the sugar in a blender for a cold press syrup. Either way, I try to avoid bringing it to too high of temperature via stove top cooking.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Kitchen Sink

1⁄2 oz Bourbon, Jim Beam
1 1⁄2 oz Rye
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Cynar
1 wdg Lemon
1 Cherry, Luxardo
1 spl Club soda
Instructions

Squeeze the lemon into the glass. Pour in everything else. Add a big ice cube. Drink it while giving your husband a haircut.

Notes

Jim Beam Maple bourbon was in the cupboard, so that's what I used. If you don't have that, you might want a tiny dash of simple syrup also.

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4 stars
(1 rating)
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