Sharpie Mustache

3⁄4 oz Amaro Meletti
3⁄4 oz Bonal Gentiane Quina
3⁄4 oz Gin, Beefeater
3⁄4 oz Rye, Rittenhouse 100
2 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Orange peel (as garnish)
Instructions

Stir; strain; up; garnish.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Chris Elford, Amor y Amargo, New York, NY (USA)
Source reference

https://www.villagevoice.com/2013/06/06/amor-y-amargos-sother-teague-ex…

Curator rating
5 stars
Average rating
4.5 stars
(30 ratings)
From other users
  • Perhaps fat 3/4 oz Beefeater gin and/or skinny 3/4 oz Meletti to make it a little less sweet. A great cocktail.
  • I'm a sucka for anything with Meletti. Made with Knob Creek 100
  • I got coconut Life Saver from this. Cinnamon emerges pretty strongly too. For the concern about sweetness, this works on the rocks too.
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  • Silvio's Algorithm — Gin, Bourbon, Amaro Meletti, Aperol, Fernet, Lemon peel
  • Doctors Orders — Calvados, Gin, Campari, Sweet vermouth, Bianco Vermouth, Bitters, Orange bitters, Lemon peel
  • The Joke — Bourbon, Gin, Amaro Meletti, Aromatized wine
  • Fox Shot — Gin, Brandy, Sweet vermouth, Bitters
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I believe this drink was created by Chris Elford while he was working at Amor Y Amargo.

Scottish Basement

1 oz Islay Scotch
3⁄4 oz Amaro, Cappelletti Sfumato Rabarbaro
3⁄4 oz CioCiaro
1⁄2 oz Bonal Gentiane Quina
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Stir, serve over a rock, splash bitters on top.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Britbacca
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Not saying no — Irish whiskey, Amaro Nonino, Cynar, Mezcal, Amère Nouvelle, Bénédictine, Bitters
  • Cantinflas Mustache — Reposado Tequila, Mezcal, Amaro Meletti, Bonal Gentiane Quina, Bitters, Orange peel

Running With The Devil

3⁄4 oz Amargo-Vallet
3⁄4 oz Fernet Vallet
1⁄2 oz Amargo de Chile, CH Distillery
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Cinnamon syrup
1 ds Bitters, Hella Bitters Smoked Chile
1 Whole egg
Instructions

Dry shake all ingredients, shake with ice & strain into a chilled coupe. Garnish with freshly grated cinnamon.

Notes

Substitute a full ounce of Ancho Reyes if the CH Amargo de Chile is unavailable

YieldsDrink
Year
2017
Authenticity
Your original creation
Source reference

https://www.youtube.com/watch?v=i5txwFv-zYM

Curator rating
Not yet rated
Average rating
Not yet rated
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Orange Julius

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Bigallet China-China
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Vanilla syrup
3⁄4 oz Tangerine juice
1⁄2 oz Cream
1 Whole egg
1⁄4 oz Orange bitters
Instructions

Dry shake all ingredients, shake with ice & strain into a chilled coupe.

Notes

For the orange bitters, I use an equal mix of Fee Brothers and Regan's.
You could substitute the Bigallet China-China with Amaro Nonino if unavailable.

YieldsDrink
Year
2017
Authenticity
Your original creation
Source reference

https://en.wikipedia.org/wiki/Orange_Julius

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Kino

1 oz Mezcal
1 1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄2 oz Campari
1⁄2 oz CioCiaro
Instructions

Stir, add a splash of lemon if so inclined. Serve on a rock.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Britbacca
Curator rating
Not yet rated
Average rating
5 stars
(18 ratings)
From other users
  • Not for the faint of heart. Amazed I had all the ingredients at the same time. Unique, but hard to love. I added a pinch of salt which helped. Lemon also worked well. UPDATE: It grows on you as you work your way down.
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Bye Bye Bellingham

1 1⁄2 oz Gin (Copperworks Distilling)
1⁄2 oz Nocino (Skiprock Distillers)
1⁄2 oz Ramazzotti
2 ds Orange bitters, Angostura Orange
Instructions

Stir all ingredients with ice. Strain into coupe glass. No garnish.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Ryan Dorn
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Made with Chemist Barrel-rested Gin, Eda Rhyne Rustic Nocino
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Orchard Slope

1 1⁄2 oz Apple brandy, Lairds 100 proof
3⁄4 oz Lemon juice
1⁄2 oz Cinnamon syrup
1⁄4 oz Allspice Dram, St. Elizabeth
1 ds Bitters, Angostura
Instructions

Shake all ingredients with ice. Strain into coupe glass. No Garnish.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Ryan Dorn
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • The cinnamon syrup and allspice dram really bring out the apples in the brandy. Really good.
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Lumière

1 1⁄2 oz Gin
1 oz Elderflower liqueur, St. Germain
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1 ds Orange bitters
Instructions

Combine all ingredients in a large glass filled with ice. Stir thoroughly and strain the mixture into a coupe. Garnish with a lime twist.

History

Inspired by the film Hugo.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jen Marshall, Nitehawk Cinema, Brooklyn
Source reference

https://www.saveur.com/article/Recipes/The-Lumiere

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Untried as of yet.
  • Made with Beefeater and Norseman Olympia. A little celery flavor pops up among the flowers and herbs.
  • Milder than Last Ward
  • The very rare attempt to improve on an classic that actually delivers. More balanced than the Last Word and, honestly, I think Elderflower is just a better choice than Maraschino.
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jim777 commented on 5/27/2021:

Such a balanced explosion of flavor, yet so simple to make. A new favorite!

Panic Button

1 1⁄2 oz Bourbon
3⁄4 oz Averna
1⁄2 oz Campari
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Lemon juice
1 twst Lemon peel (Expressed)
Instructions

Shake with ice, strain to coupe with ice ball (hence the name), express & discard lemon peel.

YieldsDrink
Year
2017
Authenticity
Unknown
Creator
Dewberry Hotel, Charleston, SC
Source reference

http://imbibemagazine.com/dewberry-hotel-cocktail-panic-button/ and https://www.youtube.com/watch?v=kXoYpb5Bdb0

Curator rating
4 stars
Average rating
4 stars
(31 ratings)
From other users
  • A good drink but a little overworked. Averna AND Campari seems a little. Better w/ an extra ½oz lemon. — ★★★★
  • To try
  • Seemed to be a bit smoky with Luxardo Bitter substituted for Campari.
  • Used 1/2 lemon for a more tart balance. — ★★★★★
  • Friend gets chocolate finish. I get Angostura flavors. The ice in a coupe seems like a pointless gimmick to me. — ★★★★
  • I agree with the comments to go heavy on the cherry heering. Leave out the ice ball, too big for our coupes.
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Question: Shake with or without ice? If without ice, why not simply stir? Discard the lemon zest? Maybe drop it into the libation if so inclined, perhaps for a tad more flavor, but some color, for sure.

Regardless, the Panic Button is a great drink. Somewhat bitter, but also tangy. For the bourbon, I used Bulleit Bourbon. It's strong flavors enable it to butt heads with the Campari. The cherry flavor, however, suffers somewhat because of the choice of Bourbon and the Camari. I rated this libation at 4.0. Some might say 4.5. In any event, it's a drink to enjoy.

Shake with ice. I'd have thought this was implied by common style (in contrast to "dry shake"), but have edited the recipe for clarity.

Feel free to do what you want with the zest, but Dewberry Hotel doesn't use them as a garnish (and the recipe in Imbibe didn't even have the detail to express, though their YouTube video did).

On my second effort, I used Maker's Mark for the Bourbon, and a skinny "fat" 1/2 oz Cherry Herring, and a skinny 1/4 oz lemon juice. Overall, the drink had a more balanced flavor. In short, I recommend using Maker's Mark or Buffalo Trace for the Bourbon, and a tad more than 1/2 oz for the Cherry Herring. I, personally, prefer slightly less than the called-for 1/4 oz lemon--but that's a matter of personal taste. I still rate Panic Button 4.0, even with the above mentioned changes. With a flip of the coin, however, I might go to 4.5.

From the video, it seems that the Dewberry Hotel uses Four Roses (standard yellow label). When I tried it, I used Old Gran Dad 114.

Little Grey Lady

3⁄4 oz Gin, Plymouth
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1 ds Peychaud's Bitters
Instructions

Combine all ingredients in cocktail shaker filled with ice. Shake well, and strain into coupe or Nick and Nora glass.

YieldsDrink
Authenticity
Unknown
Creator
Jackson Cannon, Greydon House, Nantucket, Massachusetts
Source reference

http://www.winemag.com/recipe/the-little-grey-lady-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Great. Similar to Corpse Reviver #2 .
  • Need to cut the lemon (fresh) at least in half and perhaps up the Elderflower/Gin [DLL]
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