Deadbolt

1 1⁄4 oz Mezcal, El Peloton de la Muerte
1 1⁄4 oz Blended Scotch, Bank Note
1⁄2 oz Cynar 70 (or regular)
1⁄2 oz Falernum, Velvet Falernum
2 ds Chocolate bitters, Fee Brothers Aztec Chocolate
1 twst Grapefruit peel (expressed and discarded)
Instructions

Stir, strain, down, no ice

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Joe Slavinski, Russell House Tavern, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2017/12/deadbolt.html

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Enjoyable but something of an acquired taste. Not for everyone. Pleasantly easy to make, and one big cube was not out of place. (N.B.: We stirred with crushed ice, not cubed.) — ★★★★
  • Mezcal was slightly overpowering - reduce to 1 oz
  • Smoky & yummy
  • Very smoky; I used mole bitters which was probably a little much.
  • Complex, slightly smokey, subtle chocolate. A wonderful, rich, complex cocktail. Could easily take a big cube. — ★★★★
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HallA commented on 2/18/2022:

This is complex and I think actually quite approachable. Pretty impressively balanced for the players but I suspect regular cynar would suffer. Very nice.

Travis Bickel commented on 10/03/2022:

Used high proof Bourbon instead of blended scotch and added Peychaud's bitters with Mole bitters for chocolate and anise undertones. Poured into rock's glass with one large cube and it worked real well.

Herbaceous Apple Sour

1 1⁄2 oz Calvados
1⁄2 oz Orgeat
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
2 ds Bitters, Boker's
Instructions

Shake strong, coupe, dash of bitter boker's

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Next time I'd dial back the lime to 0.5 oz, but very good nonetheless. Upped the Chartreuse by 0.25 to re-balance, and that worked too!
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flickerdart commented on 6/15/2021:

Made with Genepi instead of Chartreuse. Haters will say they're totally different but it worked very well.

Amplification

1 1⁄2 oz Gin, Plymouth Navy Strength
1⁄2 oz Lemon juice
1⁄4 oz Lime juice
1⁄4 oz Raspberry liqueur, St. George
1⁄4 oz Aperitivo (Caffo Mezzodi)
Instructions

Shake, up, lime twist

History

Created for a genomics-themed party.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Extraction

2 oz Vodka (strawberry infused, see note)
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄4 oz Orange liqueur, Grand Marnier
1 Strawberry (as garnish)
Instructions

Stir, up, garnish with strawberry on rim of martini glass

Notes

We rapid-infused the vodka with fresh strawberries, but mostly for fun; I'm not sure muddling and straining wouldn't have been at least as effective.

History

Created for a genomics-themed party.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Paradise City

2 oz Cachaça
2 oz Amaro Montenegro
2 Kumquat
2 lf Basil
Instructions

Muddle kumquat and basil in shaker. Add ice and shake with the rest of ingredients.

History

My guess on replicating the cocktail of the same name from Louie's in Portsmouth, NH

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Montreal Cocktail

3⁄4 oz Gin, Rutte
3⁄4 oz Canadian whisky
3⁄4 oz Aperol
3⁄4 oz Suze
1 twst Grapefruit peel (as garnish)
Instructions

Stir and strain into chilled Nick & Nora glass; garnish.

History

A collaborative creation to mark the 375th anniversary of the city.

Picture of Montreal Cocktail
Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Kevin Demers, Coldroom, Montreal (Canada) and 14 other Montreal bartenders
Source reference

https://www.diffordsguide.com/cocktails/recipe/4235/montreal-cocktail-o…

Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Used Beefeaters Gin and Bullet Rye — ★★★★★
  • One of my favorites. I use whatever Rye I have on hand in lieu of anything particularly Canadian. It’s a very well balanced drink and its a great way to introduce someone to Suze. — ★★★★
  • Made with Beefeater, American rye, and Amer Sauvage. As expected, the gentian was strident at first but became more likable. Aperol pulls peanut butter out of the whiskey. Whiskey + gin worked better than I expected.
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flickerdart commented on 7/31/2020:

Made with Forty Creek Barrel Select whisky, London Hill dry gin, and Contratto Bitter instead of the Aperol because that's all I had (it's too assertive, if you sub it then reduce the proportion). The first sip is definitely a powerful bitter punch but the sweetness of the Forty Creek shines through. I would never have believed that the drink contains no sweet liquors or vermouths! 

The Red Corvette

1⁄2 oz Absinthe (Atelier Vie Toulouse Red is suggested)
1 1⁄2 oz Rye, Bulleit
1⁄2 oz Triple sec
2 dr Celery bitters
Instructions

Combine in a rocks glass over ice.

Picture of The Red Corvette
Yields Drink
Year
2013
Authenticity
Unknown
Creator
Myisha Dunn at Capdeville in New Orleans
Source reference

http://ateliervie.com/ateliervie/capdevielle-revs-it-up-with-the-red-co…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Somewhere Noon — Rye, Blended Scotch, Absinthe, Peychaud's Bitters, Meyer lemon juice, Sugar cube
  • Geno Smith — Bourbon, Ginger liqueur, Curaçao, Bitters, Orange peel
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bkemp1984 commented on 11/17/2018:

That absinthe brand sounds great but I only had verte and blanche at home. Used Viex Carre and was pretty good.

Tonic Cubano

1 1⁄2 oz Añejo rum
1 sli Lime
3 spg Mint (1 as garnish)
5 oz Tonic water, Boylan Heritage Tonic water
Instructions

Muddle lime and two sprigs mint in rocks glass. Add rum, ice; top with tonic and garnish.

Picture of Tonic Cubano
Yields Drink
Authenticity
Authentic recipe
Creator
Eric Prum and Josh Williams, W & P Design, Brooklyn, New York (USA)
Source reference

https://punchdrink.com/recipes/tonic-cubano/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Cocktailian commented on 4/08/2018:

Is the differentiation of this vs. just a normal "rum & tonic" the clarification of it being an añejo instead of just dark rum?

Craig E commented on 4/09/2018:

The muddled mint would be an even clearer differentiator. Rum and tonic but also mojito ancestry you could say.

Jet Fuel

1 1⁄2 oz Rum, Smith & Cross
3⁄4 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Allspice Dram, St Elizabeth
1⁄2 oz Pear liqueur, Mathilde
1⁄2 oz Lime juice
Instructions

Shake all ingredients with ice, pour over rock in OF glass, garnish with spray of absinthe

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • I didn't have pear liqueur so played with this and did: 1.5 S+C, .5 Demerara 151, .5 lime, .5 homemade allspice dram, .25 orgeat, 2 dashes creole bitters, dash chinese 5 spice, flamed orange.
  • Needs some work on balance, and is very strong due to two overproof rums. Was trying to follow template for Jet Pilot and kept proportions exact, but could dial-back the rums and get a similar but more balanced result.
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Smokin' Cherries

1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Bénédictine
1 Maraschino cherry, Luxardo
Instructions

Long stir, up, cherry garnish

History

My wife asked for something with mezcal & cherry

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
BoZone
Curator rating
Not yet rated
Average rating
4.5 stars
(28 ratings)
From other users
  • Back off on the vermouth
  • Reduce sweetness
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