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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  • Autumn Sweater (Brad Thomas Parsons) — Rye, Averna, Amaro Nonino, Bitters, Orange bitters, Maple syrup, Orange peel, Clove
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  • Czech Matador — Rye, R. Jelinek Fernet, Cherry Liqueur, Orange juice
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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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Makrut-rita

1 1⁄2 oz Tequila
1⁄4 oz Lemon juice
1⁄4 oz Ginger syrup
1 lf Makrut lime leaf
2 ds Peychaud's Bitters
Instructions

Muddle leaf w/ bitters, combine & shake with ice, strain into highball glass

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • The Makrut is a nice touch but it's subtle. The cocktail is tiny. Could definitely use more volume: probably could use a bit more syrup and definitely a bit more citrus.
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Sharon

1 1⁄2 oz Manzanilla sherry
1 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Campari
1 twst Orange peel
Instructions

Stir with ice, strain into coupe. Express and discard orange peel.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Tristan Willey
Source reference

https://punchdrink.com/recipes/sharon/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Enzoni

1 oz Gin, Beefeater
1 oz Campari
2⁄3 oz Lemon juice
1⁄2 oz Simple syrup
5 Grapes (Green grapes)
Instructions

Crush 4 grapes with ingredients. Shake, strain on low ball with big ice. Garnish with a grape

Yields Drink
Year
2003
Authenticity
Authentic recipe
Creator
Vincenzo Errico, Milk & Honey, NYC
Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Made with bay-leaf/grapefruit syrup. Grape works well with the grapefruity flavors. — ★★★★★
  • Tasty
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Pangolindo commented on 2/21/2019:

Strong Campari aftertaste rounded and tamed by grape. Very pleasant but i really think it lacks something in.

Will make again.

stevethebartender commented on 8/25/2020:

Definitely up there with my new found favourites... I posted the Enzoni on my YouTube channel and it's been well received by everyone!

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