Cassis Party #2

1 2⁄3 oz Blanco tequila
7⁄8 oz Lemon juice
1⁄2 oz Cynar
2 t Orgeat
2 t Cassis
2 t Pepper tincture (Red Kampot infused gin)
2 t Absinthe (green)
Instructions

Mix, shake and strain in coupe

Notes

Red kampot pepper is damn hot and very aromatic.
Combination of orgeat, cynar, absinthe give a very appealing taste.
A bit sweet.

The drink tasted very different all along the test.

Maybe serving on rocks will keep temperature more stable and taste too

History

Wanted something different with tequila using both cassis and cynar

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Rhube Rye

2 oz Rye, High West Double Rye (Yippee Kai Yay)
3⁄4 oz Maurin Quina
1⁄4 oz Rhubarb syrup
2 ds Lavender bitters, Scrappy's Lavender
1 Maraschino cherry (as garnish)
1 spg Lavender (as garnish)
Instructions

Stir, pour over ice, garnish.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Had to make some substitutions but happy with the end result. Lavender / sea salt syrup and rhubarb bitters, cap corso rather than quina.
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  • The Old Portland Cocktail — Bourbon, Dry vermouth, Blackberry liqueur, Bitters, Lemon peel, Blackberry
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Tried this one yesterday without the lavender garnish.

Quiet good and interesting.

Rye pairs well with lavender, both mix into something "New".

Will do again 

Grappa stretching frontiers

2 oz Grappa, Nardini (White 100 abv)
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄3 oz Apricot liqueur (Cartron)
1⁄3 oz Herbal liqueur, Yellow Chartreuse
Instructions

Give a good stir, strain, coupe

Notes

Liked it like that.
Punt e mes and apricot brandy pairs well.

Maybe something needs to be added or scaled back. Chartreuse is very Light

History

Just bought my first botte of grappa and discovered i Like it pretty much !

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • Waiting for winter — Rhum Agricole, Suze, Mastika, Peychaud's Bitters, Bitters, Apple syrup, Sage
  • Autumn Leaves Under Winter Snow — Vodka, Pear Vodka, Strega, Simple syrup, Black peppercorns, Ginger, Pear
  • Golden Grove — Sweet vermouth, Navy strength rum, Maraschino Liqueur, Orange bitters, Orange peel
  • Limpia — Blanco tequila, Amaro Montenegro, Bianco Vermouth, Peychaud's Bitters, Oleo-saccharum
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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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  • Black's Beach — Gin, Sweet vermouth, Bitters, Pomegranate juice, Warm spice liqueur, Lime juice
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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)
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  • Hurricane — Jamaican rum, Passion fruit syrup, Lemon juice
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  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime
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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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  • 21st Century — Blanco tequila, Crème de Cacao, Pastis, Lemon juice
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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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  • Wander Back — Mezcal, Cynar, Sweet vermouth, Grapefruit peel
  • Midnight Marauder — Mezcal, Bonal Gentiane Quina, Cynar, Bitters
  • Bitter Tears — Japanese Whisky, Light rum, Cynar, Salt, Grapefruit peel

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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