Frenchman Street Cocktail

2 oz Cognac, Louis Royer VSOP Force 53
1⁄2 oz Sweet vermouth, Dolin
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 bsp White Crème de Cacao, Marie Brizard
3 ds Peychaud's Bitters
Instructions

Stir, strain, up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Timothy Miner, Long Island Bar, Brooklyn, NY
Source reference

http://cocktailvirgin.blogspot.com/2015/09/frenchman-street-cocktail.ht…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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John the Revelator

1 1⁄2 oz Bourbon (Coffee infused)
3⁄4 oz Suze
3⁄4 oz Amaro Montenegro
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice. Strain into a double old fashioned glass containing a large block of clear ice. Could also be served "up".

Notes

Coffee infused bourbon: put 2oz (by volume) of whole dark roasted coffee beans in 10oz of bourbon. Wait 3 hours stirring a few times. Strain.

Picture of John the Revelator
© Proofcocktails.nl 2018
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Andy at Proofcocktails.nl
Source reference

http://www.proofcocktails.nl/2018/07/20/john-the-revelator-coffee-infus…

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Used regular Elijah Craig bourbon and added a barspoon of Kahlúa Especial for the coffee note.
  • Fun coffee cocktail. Used up my last drops of homemade Suze on this one.
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Fernet "Milkshake"

1 1⁄2 oz Fernet Branca
3⁄4 oz Coffee liqueur, St. George (NOLA)
1⁄2 oz Crème de Cacao, Tempus Fugit
1⁄4 oz Bitters, Scrappy's Chocolate
3⁄4 oz Egg white
1 oz Cream
Instructions

Whip shake all ingredients except cream with two cubes for approximately 30 seconds. Add cream, ice and shake again for approximately 15 seconds. Strain into either a coupe (the wash line will be right up to the lip on a 6 oz coupe) or a short Collins (< 10 oz) glass. I usually don't garnish, but you could do either some bittersweet chocolate gratings or a small pinch of espresso powder.

Notes

You could also go the flip route with this (replace the egg white and 1 oz cream with a whole egg and less cream). If you want something a bit sweeter, omit or reduce the chocolate bitters. Or swap out the Fernet Branca with Menta for a Grasshopper riff.

History

I've been making Fernet milkshakes for a few years using Fernet, espresso gelato, Guinness and chocolate syrup, and wanted to come up with a similar version that doesn't require ice cream, beer or a blender.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Skinned Knee

1 oz Scotch (non-smokey)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Amer Picon, Amer Boudreau (Or other dry, bitter orange amaro)
1⁄2 oz Lemon juice
1 twst Orange peel (as garnish, if desired, or quality cherry)
Instructions

Shake, strain, straight up, cocktail glass, garnish as desired

Notes

Ingredients used will inform garnish. The author's Amer Boudreau is 80 proof, dry, and bitter.

History

The Blood and Sand is named for the 1922 Rudy Valentino bullfighter movie of the same name. This version, originally posted on eGullet, has been scaled down to a more manageable 3 ounces.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Source reference

https://forums.egullet.org/topic/98460-scotch-cocktails/?do=findComment…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Cherry liqueur (I used Tattersall) brings out the plummy/pruny flavors of the Punt e Mes--reminded me of Pedro Ximenez sherry.
  • Delicious.
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Is there a typo in calling for an Islay here? The source uses Balvenie Golden Cask (a Speyside) and I doubt peat is wanted in this one.

I agree with the above comment about the Scotch - and took the above suggestion to use a Speyside. I used a Macallan 12 year, and I used my typical Picon substitute: 1/2 Torani and 1/2 CioCiaro. Used orange peel garnish. Comes together really, really well.

Curated this - OP cited a non smoky scotch at the link ;) Though I kinda want to try it with Uigeadail now. Thanks,  Zachary

Tried this one yesterday. Pretty good. Used a bad Cherry liqueur. It tasted very good nonetheless. Funny: I was searching on variations on the Blood and sand cocktail i thought to use the same ingredients ! But never tried it.   I am thinking in using Cherry juice or/ and maurin quina, and pierre Ferrand Curaçao.

 

Whiskey Mango Foxtrot

1 1⁄2 oz Bourbon, Old Forester
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (mango, see note)
1⁄2 oz Orgeat
1 dr Rose water
Instructions

Shake/strain/garnish with a lime twist.

Notes

For the Mango Syrup, simmer 2 cups of diced magoes with 2 cups of sugar and s cups of water

History

This refreshing sour was created by Lily Dean at the Old Kentucky Bourbon Bar in Covington, Kentucky, in July 2018.

YieldsDrink
Year
2018
Authenticity
Authentic recipe
Creator
Lily Dean, Old Kentucky Bourbon Bar, Covington, Kentucky
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • just used water in place of simple syrup plus 4 sugar cubes — ★★★★
  • The mango in the ingredients means mango syrup. Recipe supplied.
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More Heat Than Light

1 oz Ancho Reyes chile liqueur
1⁄2 oz Amargo-Vallet
1⁄2 oz Overproof rum, Plantation O.F.T.D.
1⁄2 oz Crème de Banane, Giffard
1⁄4 oz Fernet, CH Distillery (Dogma)
1⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 ds Coffee 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
5 stars
(6 ratings)
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Augury

1 oz Scotch, Monkey Shoulder
1 oz Brut Champagne (or other dry sparkling wine)
3⁄4 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄4 oz Pear liqueur, Mathilde
1⁄4 oz Walnut Liqueur, Nux Alpina
1 rinse Aloe vera liqueur, Chareau (optional)
Instructions

Stir (including Champagne), strain, up.

Notes

A lighter, Scotch take on the Manhattan that looks forward toward autumn.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Bloody American

1 oz Campari
1 oz Aperol
1 oz Blood Orange Juice
1 spl Seltzer water (to taste)
1 sli Blood orange (wheel for garnish)
Instructions

Build over ice in Collins glass with blood orange wheels, stir, top with seltzer.

Notes

Gotta use fresh blood oranges!

*Updated 5/9/22*
Deleted the 2 oz. sweet vermouth because it doesn't need it! Also just a splash of seltzer/club soda as preferred.

History

Riff on the Americano

Picture of Bloody American
© Dave Hebb
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Dave Hebb
Source reference

https://www.drinking-thinking.com/post/bloody-american

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Satantango

1 1⁄2 oz Gin
1 oz PInk grapefruit juice
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Maurin Quina
1 bsp Dry vermouth, Dolin
Instructions

Shake with ice, strain into a coupé.

Notes

Use a floral gin: I used Nordés.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Micah Stupak, Brooklyn, NY
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Metodo Tradicional

2 oz Tequila, Astral
1⁄2 oz Genepy, Dolin Genepy des Alpes
1⁄2 oz Lemon juice
3 sli Cucumber (one as garnish)
1 bsp Agave syrup
1 pn Salt
1 1⁄2 oz Champagne, Moet Imperial
Instructions

Muddle two cucumber slices. Add tequila, genepy, juice, syrup, and salt, and shake. Double strain into coupe and top with champagne. Garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, New York, New York (USA)
Source reference

http://tequilaaficionado.com/2015/01/24/sipping-off-cuff-astral-tequila…

Curator rating
Not yet rated
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