Hamilton

1 rinse Herbal liqueur, Pernod
1 1⁄2 oz Scotch, Compass Box Asyla
1⁄2 oz Rum, Havana Club 7
1⁄2 oz Allspice Dram, Bitter Truth
1⁄2 oz Sweet vermouth, Dolin
2 ds Bitters, Bitter Truth Creole
3 Cherry, Luxardo (as garnish)
Instructions

Rinse coupe. Stir, strain, cherries on a pick.

History

Born in the Caribbean, to a French mother, and a Scottish father, Alexander Hamilton ended up transforming the American colonies and their young democracy. This recipe honors that history. It even includes a cherry garnish, for Hamilton's mentor, General Washington.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Jim the Schoolteacher
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • This came off a bit heavy for me - maybe too much of something? Not sure. It's enjoyable but it does pack a punch!
  • Less allspice
  • For glassware challenge, 2017
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Rusty

1 1⁄2 oz Rum, Bacardi 8
1 1⁄2 oz Amontillado Sherry
1⁄4 oz Islay Scotch (peated)
1⁄4 oz Simple syrup (2:1)
1 twst Orange peel (as garnish)
Instructions

Stir, strain over ice, garnish.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Simon Difford, the Cabinet Room, London, England
Source reference

https://www.diffordsguide.com/cocktails/recipe/2567/rusty

Curator rating
2 stars
Average rating
4 stars
(6 ratings)
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Curated this - merged two identical drinks together, revised recipe to conform with cited link.

I had (basically) the things on hand to make this tonight: Clement VSOP, Gonzalez-Byass Vina AB Amontillado, and Uigeadail. It's fine, but just that. Vaguely lactic/blond tobacco and honey nose, soapy from the sherry aldehydes on the palate with not enough sweetness to balance or feel satisfying. I think I might split the sherry with Benedictine next time. Thanks, Zachary

At the risk of getting too far astray here, I really do like this: 1.5 Clement VSOP, 3/4 Benedictine 3/4 Amontillado sherry, 1/2 Uigeadail stir and strain. Thanks, Zachary

Exhumation Cocktail

1 oz Canadian whisky, Crown Royal
1 oz Cynar
1 oz Sweet vermouth, Martini & Rossi
1⁄4 oz Fernet, Leopold Brothers (Fat)
1 ds Cardamom bitters
1 twst Lemon peel
Instructions

Build on rocks

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Grizzly Bear

2 oz Jamaican rum
1 oz Coffee (cold-brewed)
3⁄4 oz Coconut palm syrup
1⁄2 oz Averna
1⁄4 oz Allspice Dram
1 oz Egg white
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake with ice, coupe, garnish.

Notes

Ref. suggests chicory in the coffee, such as Cafe du Monde. This makes for a big drink. Might back down on palm syrup.

YieldsDrink
Authenticity
Unknown
Source reference

https://www.reddit.com/r/cocktails/comments/7cbnpl/grizzly_bear_because…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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The Rosedal

2 oz Highland Scotch, Dalmore 12
1 oz Pommeau de Normandie
3⁄4 oz Lemon juice
3 ds Allspice Tincture, Dashfire
1 spg Rosemary (as garnish)
Instructions

Mix all ingredients with ice, serve in a tumbler and garnish with the rosemary twig

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Dunderhead

1 oz Blended Scotch, Famous Grouse
1 oz Rum, Flor de Caña Extra Dry
1⁄2 oz Cynar
1⁄2 oz Cardamaro
1 ds Orange bitters
1⁄4 oz Jamaican rum, Smith & Cross (as float)
1 twst Orange peel (flamed, as garnish)
Instructions

Stir all ingredients except Smith & Cross and strain into a chilled coupe glass.
Float Smith & Cross on top and garnish with a flamed orange peel

Notes

Float the Jamaican Rum for maximum funk effect

YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Didn't have Cardamaro, so subbed Amacardo Amaro di Carciofino (using a bit less because of higher ABV) and added 1/2 tsp 2:1 demerara syrup. Quite nice. 4.5.
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Smoke and Spice and Everything Nice

2 oz Mezcal
1 oz Ancho Reyes chile liqueur
3⁄4 oz Lime juice
1⁄2 oz Honey syrup (3:1)
Instructions

Shake, strain into coupe. Dehydrated lime wheel garnish.

Notes

Add habanero bitters for an extra kick.

YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Elske Sour

2 cube Honeydew melon (3/4" cubes)
2 oz Pisco, La botija
3⁄4 oz Simple syrup
3⁄4 oz Lime juice
1 ds Kombu tincture
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Build in a shaker, muddle honeydew pieces well.
Rinse chilled stemmed glass with Chartreuse, shake and serve up.

Notes

For the Kombu tincture, take 1 3"x3" piece of kombu and steep in 6 oz vodka for 2 days.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Kyle Davidson, Elske, Chicago, IL, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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Elske Sazerac

1 oz Aquavit, North Shore
1 oz Bourbon, Very Old Barton Bonded
1⁄8 oz Demerara syrup (cooked with licorice root)
2 ds Peychaud's Bitters
1 rinse Absinthe, Kübler
1 Cedar (mist from atomizer)
Instructions

Build in a mixing glass, rinse frozen rocks glass w absinthe, add ice to mixing glass and stir. Stir, mist with cedar infusion.

Notes

Take a 3"x3" approx piece of a food grade cedar grill plank, infuse in 6 oz vodka overnight. Strain into atomizer.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Kyle Davidson, Elske, Chicago, IL, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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Genevering

2 oz Genever
1⁄3 oz Hazelnut orgeat
2⁄3 oz Orange juice (Bergamot juice)
2⁄3 oz Pineau des Charentes
Instructions

Shake, strain, old fashioned glass with one big ice cube.
Grated Timut pepper as garnish

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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