The Black Freighter

2 oz Spiced Rum, Kraken
1 oz Suze
1⁄2 oz Cherry Liqueur, Luxardo
1⁄2 oz Lemon juice
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Combine with ice, shake, strain, serve up in a coupe.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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As Wine Stands Time

1 oz Rye, Rittenhouse
1 oz Cynar
1 oz Bonal Gentiane Quina
1 oz PInk grapefruit juice
1 twst Grapefruit peel
Instructions

Stir, strain, rocks glass. Express the twist and discard.

YieldsDrink
Authenticity
Authentic recipe
Creator
Kirk Estopinal
Source reference

https://forums.egullet.org/topic/138481-bonal-gentiane-quina/?do=findCo…

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Try this tomorrow
  • Did a split with Rye & Bourbon and used Suze instead of Bonal.
  • Quite sweet with bitterness there to hold the sugar in check. A Cynar feature.
Similar cocktails

Tried with Rye and then Bourbon. Seemed better balanced with Bourbon.

The recipe in the Cure cocktail book includes grapefruit juice (equal parts, 3/4 oz of everything, Pikesville rye, still stirred oddly enough). Anyone know if that is an update to the recipe or if it was just left out of the source post?

I've curated this to restore the equal part of grapefruit juice to the recipe, as that seems to be authoritative. Thanks commenters for the notices!
The 3/4 oz. equal measure will result in a more standard volume, but I left it at 1 ounce because that looked fun in the video!

Jet Age Aviation

2 oz Gin, Fords
3⁄4 oz Lemon juice
2 t Maraschino Liqueur, Luxardo
Instructions

Pour ingredients into a cocktail shaker; fill with ice, and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a cherry.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Dank Monocot

1 oz Blanco tequila, Espolon
1 oz Averna
1 oz Coffee (chilled filter coffee or equivalent)
1 ds Bitters, Bittermens
1 ds Sugar (optional)
Instructions

Shake and double strain into chilled coupe/tte

Notes

Adapted recipe from a menu cocktail I created for Rockwell & Sons, Melbourne, Australia in 2011.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Jonny Almario, Madame George
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Shaft Jackson — Bourbon, Amaro Nonino, Averna, Amaretto, Peach bitters, Orange peel
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Six Figures

3⁄4 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Calvados
1⁄4 oz Pear eau de vie
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Maraschino Liqueur
1⁄4 oz Orange liqueur
3⁄8 oz Lemon juice
3⁄8 oz Lime juice
1⁄2 oz Pineapple syrup
1 ds Bitters
Instructions

Shake, strain, up, garnish with a "flower" of lemon peel around a brandied cherry.

History

Over-elaborated Brandy Daisy.

YieldsDrink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • Balanced, fruity, tart, and excellent. Honestly though, I'm not sure this is really worth all the effort or the extensive ingredients list. "Overelaborated" as in the description.
  • Replaced pineapple syrup with 1/2 pineapple juice, 1/4 rich ss — ★★★★★
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  • Plantation Fever — Nicaraguan Rum, Chocolate spirit, Lime juice, Simple syrup
  • Two-Hit Fig Punch — Bourbon, Jamaican rum, Fig preserves, Lemon juice, Orange juice, Simple syrup, Nutmeg, Lime

Black Apple Old Fashioned

1 1⁄2 oz Jägermeister
1 oz Apple brandy
2 ds Apple bitters
1 twst Orange peel
Instructions

Build over ice and garnish.

Picture of Black Apple Old Fashioned
YieldsDrink
Authenticity
Authentic recipe
Creator
Sother Teague, Amore y Amargo, New York, New York (USA)
Source reference

https://punchdrink.com/recipes/black-apple-old-fashioned/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Boozy. Herby numbing aftertaste.
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No similar cocktails found.

Jekyll and Hyde

1 1⁄2 oz Bourbon, Eagle Rare 10
1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 t Cinnamon syrup (2:1 sugar to water with cassia cinnamon stick)
1 t Rich demerara syrup 2:1
2 ds Bitters, Bitter Truth Aromatic
2 ds Bitters, Angostura
1 twst Lemon peel (Garnish)
1 twst Orange peel (Garnish)
Instructions

Stir all ingredients over ice then strain into a double rocks glass over 1 large ice cube. Garnish with the lemon & orange twists.

Notes

Cinnamon syrup made by steeping 1/2 ounce cinnamon sticks in 1 cup water and 1 cup superfine sugar. Heat, then let sit overnight before straining thru cheesecloth.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co
Source reference

Death & Co Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • DIdn't have BT bitters. Subbed Liquid Gold from Modern Bar Cart. Tasty.
Similar cocktails

Liked this one better with ¼ oz cinnamon syrup instead of the split sweetener. Didn't expect the 2 types of bitters to be necessary, but the cinnamon notes in the Bitter Truth make a noticeable difference and the Angostura brings it all together. The two citrus peels are a nice touch, but it's fine with just the orange.

Ingenue (Death & Co)

2 oz Cognac, Pierre Ferrand Ambre
1 oz Sweet vermouth, Dolin
1 t Cinnamon syrup (see note)
Instructions

Stir over ice, then strain into a chilled coupe. No garnish.

Notes

A completely different drink from the one posted by DrunkLab.
Cinnamon bark syrup made by steeping 1/2 ounce of cassia cinnamon sticks with 1 cup water and 1 cup superfine sugar. Heat, then let sit overnight before straining thru cheesecloth.
The cognac and cinnamon would make for a lovely holiday drink.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Brian Miller, Death & Co
Source reference

Death & Co Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Pink Flamingo

1 oz Rhum Agricole, Rhum JM
1 oz Lime juice
1 oz Pineapple Gum Syrup
1⁄2 oz Campari
1⁄2 oz Cappelletti Aperitivo
1⁄4 oz Aperitivo, Leopold Brothers
1 ds Absinthe, Leopold Brothers
Instructions

Shake, strain, coupe.

Notes

The recipe overshoots the house-blended "Tiko-Tivo" aperitivo slightly (it calls for 1 oz of pre-batched at these same ratios of Campari, Cappelletti, and Leopold Bros).

YieldsDrink
Authenticity
Unknown
Creator
Over Proof’s pop-up bar Flip-Flop, San Francisco, CA
Source reference

https://www.liquor.com/recipes/over-proof-pink-flamingo/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Orkney Chapel

2 oz Scotch, Highland Park 12
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Sherry, Lustau Dry Amontillado
1⁄4 oz Orange liqueur, Grand Marnier
1⁄4 oz Cane syrup (2:1 sugar:water)
1 twst Orange peel (as garnish)
Instructions

Stir over ice, then strain into a martini glass. Garnish with the orange twist.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Jason Littrell, Death & Co
Source reference

Death & Co Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Ravishing Red Rye — Red wine, Rye, Bourbon, Irish whiskey, Amaro Nardini, Bitters, Orange peel
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