Tropic of Capricorn

1 bsp Scotch (Very smoky and peaty,as rinse)
1 1⁄2 oz Brandy (Guasca Feijoa)
3⁄4 oz Falernum, Velvet Falernum
1⁄2 oz Fino sherry
3⁄4 oz Lime juice
2 ds Bitters, Fee Brothers Orange
1 Feijoa (as garnish)
Instructions

Rinse cocktail glass with scotch. Skewer two halves of feijoa back together and place across glass. Shake other ingredients then strain over feijoa garnish.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Doctored Pepper

1 1⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Amaretto, Luxardo
3⁄4 oz Lemon juice
1⁄2 oz Cola syrup (Dr pepper reduction)
1 oz Egg white
Instructions

Dry shake. Wet shake. Rocks glass over a big rock. No garnish

Notes

For Dr. Pepper reduction:
Bring 2L to a boil. Reduce heat and simmer, reducing by slightly more than 1/2. Makes 750 mL

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Paul Boucher, Morrissey's, Saratoga Springs, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • A Barhopper's Sour — Amaretto, Bourbon, Fernet Branca, Islay Scotch, Orange bitters, Bitters, Lemon juice, Egg white, Agave syrup, Lemon zest
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Ghost Town

1 oz Genever, Bols
1 oz Curaçao, Pierre Ferrand Dry Curaçao
1 oz Tea, Lapsang Souchong (The smokiness of the Lapsang is important, a substitute tea won't work here)
1⁄4 oz Ramazzotti
1 rinse Islay Scotch, Laphroaig
1 twst Orange peel
Instructions

Rinse the glass with a smoky Islay Scotch (like Laphroaig). Then stir the rest of the liquid ingredients over ice and strain into the rinsed glass, straight up. Express the orange peel and use to garnish.

Notes

I recommend over-steeping or double-steeping the Lapsang Souchong to get as much of that smoky tea flavor as possible. Without a strong tea, this cocktail could taste a little bland or weak. With an over-steeped Lapsang, the slightly bitter pine-smoke flavor gives a nice edge to the lighter and sweeter ingredients.

Yields Drink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Rosenstock

2 oz Bourbon
3⁄4 oz Plum shrub
1⁄2 oz Amaro, Amaro di Angostura
3 lf Mint (Muddle with other ingredients, then remove)
Instructions

Combine all ingredients, gently muddle the mint to express its oils, then remove the mint. Shake the rest with ice and serve straight up.

Notes

I made the shrub by chopping up a ripe plum into cubes and tossing it into a jar with an equal amount of sugar. Once all of the liquid was extracted after a few days, I removed the plum pieces, and I added an equal amount of apple vinegar. My ratio was 1/2 cup plum, 1/2 cup sugar, 1/2 cup vinegar.

Yields Drink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Reverse Manhattan (Berretto Da Notte)

2 oz Aromatized wine, Cocchi Vermouth di Torino
1 oz Rye
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Kara Newman
Source reference

"Nightcap", Kara Newman, cited NY Times 2018 x 10, Robert Simonson

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Craig E commented on 10/11/2018:

Curated to remove copyright infringement, per our Style Guide. 

Persephone's Ball

2 oz Old Tom Gin (Greenhook Smiths)
1 oz Pomegranate Liqueur, Pama
4 oz Soda water
1 wdg Lime (As garnish)
Instructions

Build over ice in a highball glass and stir lightly. Squeeze lime and garnish.

Notes

Also a lot of fun with Empress 1908 Indigo Gin, which changes color on contact with the acids in the drink.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Bert Cooper — Champagne, Gin, Maraschino Liqueur, Crème Yvette, Meyer lemon juice, Meyer lemon zest

Circular Firing Squad

1 oz Bourbon, Old Grand Dad 114
1 oz Amargo-Vallet
1⁄2 oz Coffee liqueur, St. George (NOLA)
1⁄2 oz Crème de mure
1 twst Lemon peel
Instructions

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

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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The Trembler

2 oz Rhum Agricole (vieux)
1⁄2 oz Dry vermouth
1⁄2 oz Apricot liqueur
1⁄2 t Honey
1 twst Orange peel (as garnish)
Instructions

Stir; strain; garnish

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Lindsay Nader, Noble Experiment, San Diego, California
Source reference

http://imbibemagazine.com/trembler-rhum-agricole-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • A bit too sweet, I think. Go light on the honey.
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Craig E commented on 10/09/2018:

Curated to remove direct wording from source to avoid copyright infringement, and to fix a couple of errors in the ingredient list.

Widow's Walk

1 1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Nocino (Or any other similar walnut liqueur)
3⁄4 oz Lemon juice
1⁄2 oz Maple syrup (I used the real stuff from Canada. Try to find a thinner, high-quality syrup.)
4 ds Bitters, Angostura
1 pn Salt
Instructions

Shake everything vigorously over ice, then pour it straight up and serve.

Notes

Depending on your sweetness tolerance, you may want to reduce the syrup to 1/3 or even 1/4 ounce.

Yields Drink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Too much lemon - reduce
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Viper Drop

1 1⁄2 oz Soju (I used Tokki)
1 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
1⁄4 oz Campari (Add a good pinch of salt to the Campari and stir till it disolves, then set aside until the end.)
Instructions

Shake everything with ice except for the salted Campari. Strain into a glass, then pour the salted Campari over the cocktail (the Campari will sink, creating a vivid red layer at the bottom of the drink).

Notes

Salting the Campari is vital! Counterintuitively, adding a nice pinch of salt to Campari makes it sweeter and rounds out the flavor. It also makes the drinker salivate a little, giving the drink a richer impression.

History

I created this one after trying the Beta Cocktails "Campari Martini." I wanted to integrate salted bitter liqueur into a crowd-pleasing cocktail, and I think the Viper Drop hits the mark.

Yields Drink
Authenticity
Your original creation
Creator
Cliff Mathieson, San Luis Obispo, CA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Good if you have soju to use up. Also a low acoohol cocktail, which is a good thing once in a whilw — ★★★★
  • A bit sour - add more simple syrup
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