Hadley's Tears

1 oz Jamaican rum, Appleton V/X
1 oz Genever, Bols
1 t Coffee liqueur, Galliano Ristretto
1⁄2 t Absinthe, St. George
1⁄4 oz Cane syrup
1 ds Bitters, Bitter Truth Aromatic
1 twst Orange peel
Instructions

Stir with ice, strain into a DOF glass over a large ice cube. Garnish

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jillian Vose, Death & Co, NYC
Source reference

Death & Co Cocktail Book

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Interesting tho not made with exact ingredients. Liked the coffee and aniseed effect
  • Absinthe dominant up front, then settles into a creamy, complex flavor.
  • tried, but I think I got the proportions wrong, so pass on rating.
  • Wonderfull after-dinner drink — ★★★★★
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Jet Set II

1 1⁄4 oz Gin, Beefeater
1⁄2 oz Maraschino Liqueur, Luxardo
3⁄4 oz Grapefruit juice
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
3 ds Peychaud's Bitters (2-3)
Instructions

Shake, fine strain, up.

Notes

Appeared on the Roof at Park South 2018 summer menu under the name Jet Set.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Last word vibes
  • 4.5
  • Light, tasty, perfect amount of (minimal) sweetness. A keeper!
  • sub peychaud's for rhubarb
  • Wonderful! — ★★★★★
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Paradise Cocktail

2 oz Gin
1 1⁄2 t Apricot liqueur
1 oz Orange juice
1⁄2 oz Lemon juice
Instructions

Shake, strain, serve up.

History

Harry Craddock published the earliest recipe for the Paradise Cocktail. Craddock prepared this cocktail using gin, apricot brandy (apricot liqueur), orange juice in a 2:1:1 ratio, with a splash of lemon juice. This version is David Wondrich's take on this IBA Unforgettable All-Day cocktail

YieldsDrink
Year
1930
Authenticity
Altered recipe
Creator
Harry Craddock
Source reference

http://www.esquire.com/food-drink/drinks/recipes/a3700/paradise-drink-r…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Light moderation: rephrased instructions to avoid copyright infringement.

Malcolm Lowry

1 oz Añejo tequila
3⁄4 oz Light rum
3⁄4 oz Triple sec
3⁄4 oz Lime juice
Instructions

Shake, strain into salted rimmed glass, garnish w/ citrus wheel

YieldsDrink
Authenticity
Authentic recipe
Source reference

https://www.reddit.com/r/cocktails/comments/4ds66p/rcocktails_tequila_m…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Messed up putting the cocktail in and now can't fix it.

 

3/4 oz of the rum, lime juice and triple sec

Ojen Cocktail

2 oz Ojen
7 ds Peychaud's Bitters
1⁄2 oz Orgeat (May substitute simple)
Instructions

Fill a rocks glass with crushed ice. Pour Ojen over the ice and add 4 ds of Peychaud's bitters along with Orgeat (may substitute Simple) and swizzle. Fill with more crushed ice and add 3 more dashes of Peychaud's. Swizzle until the glass frosts.

Notes

Recipe via The Bombay Club, New Orleans, Blake Kaiser

History

Ojen is a spirit once produced in Andalusia Spain that was adopted by New Orleans in the early 20th century. A local liquor store bought the last 500 cases of Ojen when the producer went out of business. In 2016, the Sazerac Co. began to produce their version of the defunct spirit.

YieldsDrink
Authenticity
Authentic recipe
Creator
Unknown
Source reference

New Orleans Magazine, February 2018

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Traveling Scotsman

1 1⁄2 oz Highland Scotch, Tomatin 12 (Or other non-smokey Scotch)
1⁄2 oz Islay Scotch, Laphroaig 10
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Herbal liqueur, Green Chartreuse
Instructions

Stir, strain, down, large cube

History

Name compliments of Kerry Beal, eGullet

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Source reference

https://forums.egullet.org/topic/156071-drinks-2018/?do=findComment&com…

Curator rating
4 stars
Average rating
4 stars
(9 ratings)
From other users
  • Punt y Mes is a bitter so subl sweet vermouth. (you can add about 3 dashes of Angostura for bitter effect.) Sub yellow Chartreuse for green, but it's worth trying both ways. I use Glenmorangie 10 as my highland.- Mike
  • Very nice. I like smokey/peaty drinks, so this is right down my alley. i could see myself getting used to this one :)
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Tainted Love

1 oz Campari (Coffee Infused**)
1 oz Crème Yvette
1 oz Islay Scotch, Ardbeg 10
4 dr Bitters, Bittermens Xocolatl Mole
3 ds Bitters (Dashfire Ancient Chinese Secret)
1 twst Orange peel (as garnish)
Instructions

Stir with ice in a beaker and strain into a rocks glass with a large cube. Garnish with orange peel.

Notes

**Coffee infused Campari: Add 3 table spoons of coffee beans to 750ml of Campari and let sit for 24 hours shaking well as often as possible. Filter back in to bottle.

History

Always been a fan of Creme Yvette with Rye, then a friend of mine combined it with Ardbeg which introduced the smoke. Decided to then add Campari but wanted more so infused it with coffee and played with bitters until it was just right.

Picture of Tainted Love
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Bill Friend
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • Really wasn't sure how this would come together but it's excellent. My wife, who hates both Campari and peated Scotch, has asked me to make this for her a couple of times.
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Lewis & Martin Cocktail

2 oz Bourbon
1 oz Aromatized wine, Lillet Blanc
3⁄4 oz Crème de Banane
2 ds Peychaud's Bitters
1 twst Lemon peel (as garnish)
Instructions

Shake and Strain into a chilled cocktail glass and garnish

History

Gary Regan states "Adapted from a recipe by Ted Haigh, Dr. Cocktail, of Los Angeles."

YieldsDrink
Year
2003
Authenticity
Authentic recipe
Creator
Ted Haigh, Gary Regan
Source reference

Joy of Mixology, Gary Regan, p. 279

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Prefer it with overproof rye and ⅔ oz of banane. Good with Cocchi, too. — ★★★★★
  • Used Cocchi Americano and homemade crème. Good but too sweet.
  • Like banana bread. Sweet but for me not overwhelmingly so.
  • sub bourbon for rye
  • As suggested, subbed in Rittenhouse and Cocchi Americano, and found the result sweet but refreshing.
  • Good but too sweet, try with rye or 1/2oz creme de banane — ★★★★
  • Made with Four Roses small batch, Giffard Banane du Brasil and BT creole. I would not make this with Bourbon - not enough contrast between the bourbon and the banana. Perhaps high-proof rye. Banana dominates, sweet.
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Haigh does shake this, though conventional wisdom would have it stirred.

Balanced, but kInd of cloying. I would try again with high proof rye and cocchi or kina rather than lillet. Might actually still need a dash or rinse of absinthe so the anise doesn't get totally lost beneath the sweet banana-y flavors.

Siesta Thyme

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Manzanilla sherry
1⁄2 oz Lemon juice
1 oz Mandarin orange juice
2 ds Orange bitters
2 spg Thyme (for garnish)
3 ds Thyme tincture (spritzes, see note)
Instructions

Shake first 5 ingredients in shaker, double strain into a coupe glass. hold a flame over glass and torch a few spritzes of the tincture over the glass. garnish with thyme sprigs

Notes

To make (a lot of) thyme tincture, add 5 bunches of thyme to 16 ounces of everclear and steep six hours, then strain.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Kevin Diedrich
Source reference

https://www.bonappetit.com/recipes/article/diy-tinctures-an-adventure-i…

Curator rating
Not yet rated
Average rating
Not yet rated
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Vit Bit

1 1⁄4 oz Aquavit, Tattersall
1 1⁄4 oz Gin, Tanqueray
1⁄3 oz Ginger liqueur, Stirrings
1⁄4 oz Triple sec, Cointreau
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir; strain; up; garnish.

Picture of Vit Bit
Craig Eliason
YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Craig Eliason, St. Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Strong. Interesting.
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