Cambridge Tea

1 1⁄2 oz Bénédictine
3 oz Tea (English Breakfast, hot)
4 1⁄2 oz Milk (Steamed)
Instructions

Build in heat-resistant highball.

YieldsDrink
Year
ca. 2013
Authenticity
Unknown
Creator
Paul Manzelli, Bergamot, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2013/01/cambridge-tea.html

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Great nightcap
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Maguey Sour

2 oz Mezcal
1⁄2 oz Bénédictine
1⁄2 oz Orgeat
3⁄4 oz Lemon juice
1⁄2 oz Egg white
1 twst Orange peel
1 pn Nutmeg
Instructions

Dry shake, wet shake and strain into ice-filled old fashioned glass. Garnish with orange twist and grated nutmeg.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Jacques Bezuidenhout, Tres Agave, San Francisco, CA
Source reference

https://www.foodandwine.com/recipes/maguey-sour-cocktails-2010

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Fresa Brava

1 Strawberry
2 oz Blanco tequila, Siembra Azul Blanco (Jalapeno infused, see note)
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
Instructions

Muddle strawberry, shake, double strain, coupe.

Notes

To one bottle of tequila, add the ribs and seeds of 4 jalapenos and the flesh of 1/2. Stir and let sit 20 minutes, or until the heat is appropriate.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Phil Ward, Death and Co.
Source reference

Death and Co. pg. 183

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • This is a nice cocktail from Phil Ward. You have to monitor the jalapeno infusing to make sure you don't overinfuse. I've added smoked salt to this as well with good results.
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Black Bowtie Gimlet

1 1⁄2 oz Gin
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1 ds Bitters, Angostura
1 ds Bitters (Five Watt Gin Bitters)
4 dr Squid ink
2 Salt Solution (atomized)
Instructions

Shake gin, lime, simple, bitters and ink. Double strain into a chilled coupe, and spritz twice with salt solution.

Notes

*Five Watt Gin Bitters were used in the original recipe to boost the juniper profile in a softer, more botanical gin against the citric/briney ink. With a London Dry they might not be necessary

History

A complex, interesting twist on a pretty strait built cocktail. More tannic & broader in citrus flavor than a traditional lime-only gimlet. It also has a more daiquiri-esque richness that a gimlet can lack

Picture of Black Bowtie Gimlet
Jason Westplate
YieldsDrink
Year
2018
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Vieux Pentagone

1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Bourbon, Woodford Reserve
1 oz Sweet vermouth, Dolin
1⁄3 oz Falernum
1⁄3 oz Amer Picon
1 ds Bitters, Angostura
Instructions

Stir quickly just in order to chill, strain in coupe

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
4 stars
Average rating
4 stars
(6 ratings)
From other users
  • Promising, but for me the falernum takes over even in the small amount specified. Maybe just a rinse?
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I made this with Punt e Mes and my Amer Boudtreau (very bitter, high proof). Very good, but a bit too sweet. Suggest reducing Falernum and Amer to 1/4 oz. Maybe try rye.

Mexican Spring

1 1⁄2 oz Reposado Tequila
1 oz Vodka, St. George (Green Chile)
1⁄2 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Strega
1⁄4 oz Sweet vermouth, Dolin
2 ds Bitters, Bittermens Boston Bittahs
Instructions

Add ice and ingredients to shaker. Stir. Strain into a martini glass.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
Not yet rated
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English Rain

1 oz Gin, Hendrick's
1 oz Cucumber Vodka, Crop Organic Cucumber Vodka
1⁄2 oz Amaro Montenegro
1⁄3 oz Elderflower liqueur, St. Germain
1⁄2 oz Aloe vera liqueur, Chareu
1⁄3 oz Apricot liqueur, Giffard
3 ds Bitters, Bittermens Boston Bittahs
Instructions

Add ice to shaker. Add all ingredients. Stir well. Strain into a coupe glass.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Corpse Reviver #6

3⁄4 oz Gin, Beefeater
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Becherovka
3⁄4 oz Lemon juice
1⁄4 oz Bärenjäger
Instructions

Shake with ice and strain into a rocks glass filled with ice. Garnish with a lemon twist and add straws.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Source reference

http://cocktailvirgin.blogspot.com/2013/01/corpse-reviver-6.html

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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I agree on increasing the Bärenjäger and decreasing the lemon. I wish the Becherovka stood out more. 

Dark Trilogy

1 1⁄2 oz Amargo-Vallet
1⁄4 oz Fernet Vallet
3⁄4 oz Pedro Ximénez Sherry, Lustau
1 twst Orange peel
Instructions

Stir with ice, strain into chilled coupe. Garnish with expressed orange peel.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Probably a 3.5 - not that much more than the sum of its parts, but I like the parts.
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Veracruz

1 1⁄2 oz Tequila (or Mezcal)
1⁄2 oz Aloe vera liqueur, Chareau
1⁄2 oz Dry white wine (see History)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
2 ds Hellfire Habanero Shrub, Bittermens (to taste)
1 sli Cucumber (as garnish)
Instructions

Shake, strain, rocks, garnish.

Notes

Cooling flavors playing off hot ones.

History

I've used a lot of semi-aromatic, high acid, herbaceous white wines here, to good effect. The original called for Marlborough Sauv Blanc, but I've also had good results with Loire Sauv, Franken Silvaner, and unoaked/modern styles of Verdejo.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Replaced habanero bitters with 1 dsh Cholula hot sauce and 1 dsh celery bitters. White wine was a Riesling/chardonnay blend but I think it worked nicely.
  • Cayenne/ Chili H20, Muddled cucumber...etc
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