New Vieux

2 oz Rye, Wild Turkey
2⁄3 oz Apricot liqueur, Rothman & Winter
3⁄4 oz Bénédictine
3 ds Bitters, Angostura
Instructions

Stir, strain, big rock.

History

The picture for this is redder and looks shaken. But it is a Vieux Carré rift with a hefty handed pour of Bénédictine. Brands given at https://www.starchefs.com/cook/photos/chef-ben-bettinger-and-mixologist…

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Kevin Ludwig, Beaker & Flask, Portland, OR
Source reference

http://www.foodandwine.com/recipes/new-vieux

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Balance of flavors was nice, but as I feared this was a bit too sweet for my taste.
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Owasco Winter Punch

3⁄4 oz Lemon juice
3⁄4 oz Lime juice
3⁄4 oz Dark rum
3⁄4 oz Brandy
1⁄2 oz Crème de Noyaux
1⁄2 t Allspice Dram, St Elizabeth
1⁄4 oz Simple syrup
1 Cherry (as garnish)
Instructions

Shake on ice. Serve over crushed ice in margarita glass. Garnish with cocktail cherry.

History

Variation of Fishhouse punch.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
medwardb
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Needs a lot more than 1/4 oz of simple with that much lemon and lime juice. I probably added close to 3/4 oz of rich demerara before it tasted like a punch. I used T. F. Noyaux - perhaps not as sweet as others.
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  • Plantation Fever — Nicaraguan Rum, Chocolate spirit, Lime juice, Simple syrup

I agree needs more sugar. I got to 1/2 oz and it was still too sour. Maybe just ease up on lemon/lime.

The Black Watch

2 oz Scotch (suggest a premium blend)
3⁄4 oz Averna
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Stir with ice. Strain into DOF glass containing a big block of clear ice. Lemon twist.

Picture of The Black Watch
©
YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Andy at Proofcocktails.nl
Source reference

http://www.proofcocktails.nl/2017/11/30/the-black-watch/

Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Scotch + cola. Walnut bitters does well here.
  • 3 stars with Averna, but 5 stars with Biglet China China!
  • Simple drink that's surprisingly complex.
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HallA commented on 2/05/2022:

Agree with a 3 with averna. Black walnut bitters + averna and punt a mes just leads to a kind of muddy bitterness with the scotch I was using (highland park 12). Suspect there is a good mix here, this wasn't it. Curious about using my homemade Amer Picon.

Fall Into Italy

3⁄4 oz Averna
3⁄4 oz Cognac
3⁄4 oz Jamaican rum
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
2 ds Bitters, Bittermens Xocolatl Mole (or chocolate bitters)
1 wdg Orange (as garnish)
Instructions

Shake; strain; DOF with crushed ice; garnish.

Picture of Fall Into Italy
YieldsDrink
Authenticity
Authentic recipe
Creator
Sofia Present, August Laura, Brooklyn, New York (USA)
Source reference

http://imbibemagazine.com/fall-into-italy-equal-parts-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • A house favorite Excellent with mandarin simple syrup (bittersweet like marmalade)
  • Easy drinking, a lot like flat Coke with lemon, especially on the finish.
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Did not have the rum or the Averna, but this riff was outstanding: cognac, equal parts Ramazzotti & Amer Boudreau (to sub for the Averna), lemon juice, mandarin orange simple syrup, Angostura bitters, orange twist.

Nassau Street Cocktail

1 oz Apple brandy
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Cynar
2 ds Peychaud's Bitters
1 Maraschino cherry (as garnish)
Instructions

Stir; strain; up; garnish.

Picture of Nassau Street Cocktail
YieldsDrink
Authenticity
Authentic recipe
Creator
Chris Frankel, Spare Key, Houston, Texas (USA)
Source reference

http://imbibemagazine.com/nassau-street-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Nice slightly metallic dark cherry flavor, dark chocolate too. — ★★★★
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Bitters & Smoke

1 oz Tequila
1 oz Cynar
1⁄2 oz Fernet Branca
1⁄2 oz Mezcal
1 twst Grapefruit peel (as garnish)
Instructions

Stir; strain; up; garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Trey Hughes, Portland Hunt & Alpine Club, Portland, Maine (USA)
Source reference

http://imbibemagazine.com/bitters-smoke-cocktail/

Curator rating
3 stars
Average rating
3 stars
(13 ratings)
From other users
  • Mezcal gets a little lost. Perhaps the drink doesn’t need both tequila & mezcal. I made it with two barspoons Fernet, which was plenty. — ★★★
  • I halved the Fernet but it still overpowered. Gonna keep reducing to get better balance... UPDATE: I like it best with 1 bsp Fernet Branca!
  • Whenever the Fernet-Branca exceeds 1/4 oz, it's all I can taste.
  • Flavors mesh well but fernet predominates.
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I tried this last night and rated it 3 stars (good, would make again). If you like Fernet in modest (not super subtle, but not hit-you-on-the-head amounts), you'll like this cocktail. I also subbed Amaro Noninio, but the sugar balance was off. Need to swap some Cynar for more Tequila or maybe dry vermouth.

Imbibe's image of this has a dark layer over the rest of a much lighter drink. Anyone know if PH&AC layers the fernet for service?

Also: nonino seems like it'd be a really weird sub to me in this one.

I initially made this with Fernet Branca and a tequila blanco.  I thought this was bit unbalanced using those ingredients, but better when using an alternate, less menthol heavy fernet such as Fernet-Vallet (which made sense given the other Mexican ingredients) or Letherbee Fernet.  The type of tequila wasn't specified so I figured the default was a blanco; I thought the oak, vanilla & caramel notes of a quality repo or anejo rounded out the drink better.  So if you didn't like this as specified, I'd suggest maybe trying it with an alternate fernet and an aged tequila, which made for a nicely complex, bitter sipper.  I also thought a drink with powerful flavors such as this benefited from being served on a large rock or sphere instead of up.

Porn Star Martini (lightly modernized)

1 1⁄2 oz Vodka (vanilla-infused)
1 1⁄2 oz Passion fruit puree (lightly sweetened)
2 oz Sparkling white wine (in sidecar)
Instructions

Shake, strain, up, serve with a sidecar of sparkling wine.

Notes

Actually a quite good drink, especially with the acid of the sparkling wine chaser to cut through the sweetness of passion fruit syrup. The original calls for plain vodka with vanilla and passion fruit liqueurs in addition to passion fruit puree. I recommend infusing a few vanilla stalks instead.

YieldsDrink
Year
2002
Authenticity
Altered recipe
Creator
Douglas Ankrah, The Townhouse, London, UK. Modified by me.
Source reference

https://www.diffordsguide.com/cocktails/recipe/2883/porn-star-martini

Curator rating
Not yet rated
Average rating
Not yet rated
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I am really on the fence about this - Can the whole X "Martini" thing please just go away? Thanks,  Zachary

Jin & Tonic

1 1⁄2 oz Gin, Martin Miller's Westbourne Strength
1⁄2 oz Yuzu Sake
1⁄2 oz Lime juice
1⁄2 oz Lemongrass syrup
3 oz Tonic water, Fever Tree
1 dr McCormick Buko Pandan Extract
Instructions

Build over ice and stir. Garnish botanically.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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The World Is Yours

2 oz Japanese Whisky, Hibiki Japanese Harmony
1⁄2 oz Oloroso sherry, La Garrocha
1⁄4 oz Walnut Liqueur, Nux Alpina
1⁄4 oz Cinnamon syrup
1 ds Bitters, Bittermens 'Elemakule Tiki (Rooibos-infused)
1 Lemon peel (clove-studded, as garnish)
Instructions

Stir, strain, one big rock, garnish.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Buffalo Tail

2 oz Dark rum
1 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Allspice Dram
3 ds Bitters, Fee Brothers Black Walnut
Instructions

Mix all in a Shaker and shake vigorously. Serve over ice in your favorite glass to put ice in.

Notes

Ingredients and name are from Denson in DC. The cocktail conceptions were good, but the bartender that might must have been a sub or something, as the proportions on two different cocktails were all wrong. This one, as served, tasted overwhelmingly of allspice dram. Obviously no proportions were given on the menu, so the proportions are mine, and I enjoyed my preparation far more than that served to me, but I was aiming for something I enjoyed, not something that was originally served to me. I used Gosling's Black Seal, Liber & Co. Orgeat, and St. Elizabeth's for the pimento dram.

History

A variant on the Lion's Tail.

YieldsDrink
Authenticity
Altered recipe
Creator
Denson, D.C.
Source reference

densondc.com

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
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