Rock Easy

2 oz Rock & rye, Mr. Katz's Rock & Rye
1 bsp Maraschino Liqueur
1 bsp Curaçao, Pierre Ferrand Dry Curaçao
1 bsp Parfait Amour
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Orange peel (blood orange if available)
Instructions

Stir over ice, and strain into a chilled coupe (or an old-fashioned glass over a large cube of ice). Run the twist around the rim of the glass, flame the twist, then add as garnish.

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Carrie Medina, WAHI Oyster Bar, New York, NY
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Very spirit forward. — ★★★★
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This seems like it might be pretty sweet - the Rock&Rye is 65 proof and it's then got close to a half ounce of liqueurs in it. Is it as sweet as it looks? Thanks,  Zachary

Left Blanc

1 oz Rum, Zacapa 23
1 oz Batavia Arrack, Van Oosten
1⁄2 oz Byrrh
1⁄4 oz Dry vermouth
1⁄4 oz Ancho Reyes chile liqueur
2 ds Bitters, Regans' orange bitters
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 Lemon peel (as garnish)
Instructions

Stir over ice, and strain into a chilled coupe. Add the garnish.

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Tristan Hill, Stamp Social Club, Reno, NV
Curator rating
Not yet rated
Average rating
1.5 stars
(3 ratings)
From other users
  • Too dry. Also weirdly shallow tasting given the large numbers of ingredients. Feel like this one is improvable but I think I'd just skip this one in the future.
  • Very spirit forward. Not as much depth as the ingredients would suggest. — ★★★
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Hey Mister

1 oz Mezcal, Del Maguey Vida
1 oz Applejack, Lairds
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Orgeat (scant 1/2 ounce)
3⁄4 oz Lemon juice
3 ds Bitters, Fee Brothers Molasses
1 pn Salt
1 Nutmeg (grated, as garnish)
Instructions

Shake over ice, and strain into a chilled wine glass. Add the garnish.

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Ashley Haussermann, Blacktail, New York, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Subbed dash of blackstrap rum for the bitters. Not quite as interesting as I’d hoped, but I like the finish
  • Love this!
  • One of my favorites — ★★★★★
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  • Bonds of Earth — Reposado Tequila, Mezcal, Ancho Reyes chile liqueur, Amaro, Lemon juice, Tamarind syrup
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  • Tia Mia — Rum, Mezcal, Curaçao, Lime juice, Orgeat, Sugar
  • Pan-Pan — Mezcal, Tequila, Cardamom bitters, Lemon juice, Maple syrup, Cardamom
  • Shellan — Mezcal, Ancho Reyes chile liqueur, Agave syrup, Lime juice

What the Funk

1 1⁄4 oz Gin, Tanqueray (Ten)
1 oz Batavia Arrack, Van Oosten
1⁄2 oz Pedro Ximénez Sherry (Don Zoilo 12 yr)
1⁄4 oz Byrrh
1⁄4 oz Ancho Reyes chile liqueur
1 dr Bitters, Bittermens 'Elemakule Tiki
1 twst Lemon peel
Instructions

Stir over ice, and strain into a chilled rocks glass. Squeeze the twist over the drink, then discard.

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Felipe Garcia, BlackTail at Pier A, New York, NY
Source reference

Gaz Regan's daily email

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Has a great nose, but the palate falls flat, especially after the incredible nose. — ★★★
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Strawberry Orange Swap

1 1⁄2 oz Tequila, Siete Leguas Blanco
1 oz Blood Orange Liqueur, Solerno
1⁄2 oz Ginger liqueur, FruitLab
1 oz Lime juice
3 Strawberry
Instructions

Put all ingredients in mixing tin, shake with ice, double-strain into OF glass over single rock. Garnish with slice of strawberry.

YieldsDrink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Better than a 3, and could use some tweaking, but pretty decent for a first attempt.
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  • Charlie Bowman — Moonshine, Triple sec, Raspberry liqueur, Lime juice, Grenadine

Julien Sorel

1⁄2 oz Cognac, Courvoisier
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
1 gl Champagne
Instructions

Shake everything except champagne; strain into a flute; top with champagne; squeeze lemon twist over the drink and discard; no garnish

Notes

A bubbly riff on the Last Word.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, New York
Source reference

Death & Co Cocktail Cocktail Book (pg. 224); variation on https://cocktailvirgin.blogspot.com/2016/01/julien-sorel.html

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Delicious riff on Last Word. Sparkling is a nice touch. — ★★★★★
  • SEE ALSO: The Blur
  • Surprisingly dry!
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It's fine? I don't think the bubbly adds anything to the Last Word formula

(the) Minty

1 1⁄2 oz Whiskey, Glenmorangie (Lasanta)
3⁄4 oz Sweet vermouth
3⁄4 oz Plum liqueur
2 ds Mint Bitters
Instructions

Add all ingredients into a shaker, add ice, shake vigorously. Strain into a frozen couple glass. Garnish with a mint sprig.

Notes

My personal preference is Pendray's Plum Liqueur. Pendray's is located in Templeton, CA.

History

An experiment with my bottle of Pendray's.

YieldsDrink
Year
2018
Authenticity
Your original creation
Creator
Carl N.
Source reference

I started here with the Cherry Blossom and got very creative:
https://www.foodism.co.uk/recipes/make-this-cherry-blossom/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Parmenides

2 oz Cognac
1⁄2 oz Herbal liqueur, Green Chartreuse
1 oz Aromatized wine, Cocchi Americano
1 oz Lemon juice
1 ds Absinthe
Instructions

Shake all ingredients with ice and strain into ice-filled glass

YieldsDrink
Authenticity
Altered recipe
Creator
Fabiano Latham, The Natural Philosopher, London (UK)
Source reference

https://www.diffordsguide.com/cocktails/recipe/3700/parmenides

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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This drink is very different than the one cited - the ratios are off and Cocchi Americano (Muscat based, about 100 g/l sugar) is in no way shape or form a substitute for Chablis (Chardonnay, no sugar). Thanks,  Zachary

Avec

1 oz Kirschwasser
1 oz Cognac
1 oz Aromatized wine, Lillet Blanc
1 oz Orange juice
2 ds Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Shake and strain into a cocktail glass. Twist an orange peel over the top and drop it in.

YieldsDrink
Authenticity
Unknown
Creator
David Wondrich
Source reference

901 Very Good Cocktails

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Will try with Cocchi Americano under the theory that the Lillet Blanc was the old formulation.
Similar cocktails

Made this with Kina L'Aero D'Or to try to get closer to old Lillet. I'm never quite sure about this much orange juice in sour-ish cocktails, and my trepidation was borne out here. Not altogether unpleasant, but I wouldn't make it again.

HallA commented on 8/22/2022:

Tried to do it with acid corrected orange juice and clearly needs another sweetener in that case. I suspect even naturally needs some. Not good with this plan.

Jalapeño de Oro

2 oz Vodka, Sobieski (jalapeño-infused; see Notes)
1 oz Bianco Vermouth, Dolin
3⁄4 oz Demerara syrup
1 bsp Mezcal, Alipus San Balthazar
Instructions

Stir and double strain into coupe glass.

Notes

Infused vodka created from one jalapeño chile (sliced and deseeded, pith removed) in 500mL vodka for two days or until desired heat level is obtained.

Picture of Jalapeño de Oro
YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Wasabijazz
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
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