Los Galgos Panky

2 oz Cynar 70
1 oz Aperol
1 oz Bianco Vermouth, Cinzano Bianco
1 sli Orange (as garnish)
Instructions

Stir, strain, on the rocks, garnish.

Notes

Source describes this as served in a Collins with an orange slice, but picture shows in a rocks glas with an orange horse's neck

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Lucas Rothschild & Julián Díaz, Los Galgos Bar, Buenos Aires
Source reference

https://punchdrink.com/recipes/los-galgos-panky/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • This is a really good cynar drink. Somewhat bitter for the uninitiated.
  • Obviously Cynar forward, but the other flavors come through and complement well.
  • Cynar somewhat overwhelms the other ingredients (not that I'm complaining too much about that)
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Obviously on the sweet side, but it makes a good digestif.

Lee-Stumper

1 1⁄2 oz Aquavit, Aalborg
1⁄2 oz Lemon juice (clarified)
1⁄2 oz Grapefruit juice (clarified)
1⁄2 oz Rich simple syrup 2:1 (Light Karo Syrup (star anise & clove infused- see note))
Instructions

Add ingredients to a mixing tin and stir aggressively to dissolve the Karo syrup into the drink. Add ice and hard shake until well chilled. Strain into a chilled single martini glass (4.5oz). Garnish with a star anise pod.

Notes

Gently warm 4oz of light Karo Syrup with 1 star anise pod and 3 whole cloves for ~10 minutes, making sure to keep it below a simmer. Strain and store.

History

I wanted to make a cocktail using a very non-traditional and currently taboo sweetener: Karo corn syrup. The richness and salinity of the aquavit played perfectly into this drink, and the spice addition added depth; clarifying the citrus added a sharpness and a bonus being visually cleaner, and the drink ended up with a luxurious, almost glassy texture to it. Really incredible!

Picture of Lee-Stumper
Jason Westplate
YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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How would you go about clarifying the juices? I've used gelatin to clarify stock before, but I've heard good things about agar. Could you mix the juices evenly then clarify the whole thing so you don't have multiple processes going at once? Thanks,  Zachary

Zachary: I used the old egg-white technique (a "gel technique" that works because the acids of the juices cause the whites to curdle and glom onto solid particles to filter out)--that process also gets similar results with agar as well if you want to keep it vegan. If you don't have the money for a centrifuge you could just gravity-clarify (let the juice filter out naturally over a few days or so, though risking oxidation). And you can totally blend the juices to make it easier.

Pantry Raid

1 1⁄2 oz Brandy, Copper & Kings
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Falernum, Bitter Truth
1⁄2 oz Peach liqueur, Edmond Briottet
2 ds Lemon bitters (Dashfire)
Instructions

Stir all until well chilled. Strain into a chilled cocktail glass. Garnish with a cinnamon stick.

Notes

*Dashfire's lemon bitters are clean, and succinct with a fresh lemon flavor and minimal bitterness.

Picture of Pantry Raid
Jason Westplate
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with Bee's Knee's Peachy Keen. The spice notes were surprisingly understated.
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  • Carmen Miranda — Apple brandy, Rum, Pear eau de vie, Orange bitters, Rich simple syrup 2:1

It's rare I substitute everything in a drink, but made with Pierre Ferrand 1840, Kina L'Aero D'Or, BG Reynolds Falernum, R&W Peach, and Fee Bros. Lemon.  Did not work very well with these substitutes. Would cut back peach to 1/4 oz when using R&W, for starters.

Sven: yes, the Rothman & Winter is significantly sweeter and more of a true liqueur, whereas the Edmund Briotett is actually a creme de peche, so, although sweet, it is more of a clean, fresh peach flavor. Additionally, the glycerin base of the Fee Brothers bitters is going to give that candy component that the Dashfire bitters definitely do not have.

Dorstone

2 oz Gin
3⁄4 oz Sloe gin
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 twst Orange peel (as garnish)
Instructions

Stir, strain on rock in old fashioned glass. Orange twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jason Patz, Williams & Graham, Denver, CO
Source reference

http://imbibemagazine.com/the-dorstone-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Age of Reason

2 oz Rye, Michter's
1⁄2 oz Cognac, Pierre Ferrand Ambre
1⁄2 oz Aromatized wine, Cocchi Americano
1 bsp Herbal liqueur, Green Chartreuse
1 bsp Herbal liqueur, Yellow Chartreuse
10 dr Bitters, Bittermens 'Elemakule Tiki
1 twst Lemon peel (Run around the rim and discard)
Instructions

Stir over ice and strain into a chilled cocktail glass. Run the twist around the rim of the glass, then discard.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Han Shan, B-Side, NYC
Source reference

http://bittermens.com/cocktails/age-of-reason/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Subbed Catoctin Creek rye. I didn't have lemon...so maybe that would have helped, but I felt it lacked a little sumpin. I tried rubbing some rosemary on the rim which was fine, but still missing a bit, but it grows on you!
  • boozy then herbal
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The Burnt Umbrella

1 1⁄2 oz Light rum
1⁄2 oz Lime juice
1⁄2 oz Ginger liqueur
1⁄2 oz Simple syrup
4 ds Cherry Bitters
Instructions

Long stir; rocks; garnish with burnt umbrella

Notes

My attempt to reconstruct; unknown bartender wouldn't reveal anything except the use of his own cherry bitters.

YieldsDrink
Authenticity
Altered recipe
Creator
??? at Serpentine, SF, CA
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Made with Plantation 3 star, ginger syrup and fee bros cherry bitters. No idea how the original was supposed to taste but this was outrageous!

Made with Probitas, Barrows Intense Ginger, and smoked cherry bitters. Great drink.

A Sour in the Key of Raffi

1 3⁄4 oz Gin
1 1⁄4 oz Simple syrup, Spiced (Banana-curry)
3⁄4 oz Lemon juice
1 Egg white
1 pn Nutmeg (heavy scraping)
Instructions

Dry shake; shake; coupe. Garnish with nutmeg.

Notes

See reference link for instructions on preparing syrup.

YieldsDrink
Authenticity
Authentic recipe
Creator
The Aviary, Chicago
Source reference

https://www.sousvidemagazine.com/recipes/cocktails-drinks/sour-key-raff…

Curator rating
Not yet rated
Average rating
Not yet rated
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The Ruse

1 oz Palo Cortado Sherry
3⁄4 oz Bourbon
3⁄4 oz Averna
3⁄4 oz Lemon juice
3⁄4 oz Orgeat
1⁄2 oz Rich simple syrup 2:1
1 ds Orange bitters, Regans' orange bitters
1⁄2 Orange (wheel, as garnish)
1 lf Mint (as garnish)
Instructions

Build in Collins, crushed ice, swizzle, garnish.

YieldsDrink
Year
2018
Authenticity
Unknown
Creator
Alba Huerta, Julep, Houston
Source reference

http://imbibemagazine.com/the-ruse-sherry-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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China Fight Cocktail

1 1⁄2 oz Cognac
3⁄4 oz Bigallet China-China
1⁄4 oz Elderflower liqueur
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, chilled coupe.

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Aymeric Tortereau, Cafe Juliette, Lyon, France
Source reference

https://www.saveur.com/china-fight-cocktail-recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Made with Amer Boudreau. More bitter and rougher than I expected.
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Eucalyptus Martini

1 2⁄3 oz Gin, Tanqueray
1 oz Simple syrup (Eucalyptus)
1 oz Lime juice
2⁄3 oz Triple sec, Cointreau
1 ds Egg white
Instructions

Dry shake first then Shake with ice and double-strain into a chilled cocktail glass.
Garnish: Floating Eucalyptus leaf

Picture of Eucalyptus Martini
Jason Westplate
YieldsDrink
Year
2004
Authenticity
Authentic recipe
Creator
Humberto Marques, Curfew Copenhagen
Source reference

http://cocktailsofcopenhagen.dk/eucalyptus-martini-2/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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