Bitter Temptation

1 1⁄2 oz Rye, Bulleit
3⁄4 oz Jamaican rum, Smith & Cross
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄3 oz Cynar
1⁄3 oz Amer Picon
1⁄3 oz Orange liqueur, Grand Marnier
2 ds Peychaud's Bitters
2 ds Bitters, Angostura
1 rinse Absinthe
Instructions

Coupe. Ice+water. Absinthe rinse. Discard. Good stir. Strain.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(20 ratings)
From other users
  • Strong and bitter, but very drinkable.
  • Brilliant recipe, greatly balanced. Used Cinzano 1757 instead of Carpano but otherwise strictly followed recipe. Size and bitterness feel really manly, we are in Bushwick or Vieux Carré territory. Totally love it!
  • Sub Amaro Florio for Amer, Amaro di Angostura for Cynar, and Rum Fire (scant) for Jamaican — ★★★★
  • Very smooth and balanced. Only reason I might not make it often is that I seldom have all the ingredients. If you halve this recipe, each of the 1/3 ounce ingredients becomes a 1-teaspoon addition.
  • Very nice! Used Old Overholt rye and cynar 70 proof. Subbed Cointreau for Grand Marnier; also subbed Amaro Nonino for Amer Picon.
  • Well balanced with identifiable parts creating a satisfying whole. Use 1/2 oz dry curaçao instead of Grand Marnier, Carpano Formula Antica instead of Punt E Mes, and Appleton Estates instead of Smith & Cross. — ★★★★★
  • Nice. I like the way the bitter ingredients play off the hogo flavor in the S&C.
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Craig E commented on 3/07/2018:

Is that supposed to be two *dashes* Angostura bitters?

Dan commented on 3/08/2018:

This drink is pretty big and seems a touch over-the-top complex. I simplified the concept and tried:

1 1/2 oz rye, 1/2 oz each Smith & Cross, Punt e Mes, and Amer Boudreau. I liked it a lot.

 

Pangolindo commented on 3/11/2018:

I do agree, but all the ingredients works very well together.
Did you try the complete recipe ?

Pangolindo commented on 6/09/2018:

Tried today: 1,5 oz Rye + 0,5 Smith & cross + 3/4 punt & mes + 1/3 Cynar + 1/3 Picon + 1 dash Cinnamon syrup

The syrup soften angles

HallA commented on 12/05/2024:

This is .. "A DRINK." It's definitely not unpleasant but I suspect would benefit from some addition by subtraction. Probably a tidge less S&C and I'm not sure the blend of amaro adds much vs may be able to use a spoonful of one and that would simplify shrinking this thing down to a more regular volume..

Hater's Blend

2 oz Gin
1⁄2 oz Dry vermouth
1⁄2 oz Crème de Violette
1⁄3 oz Campari
1⁄4 t Absinthe
1 sli Orange
4 lf Basil
6 lf Mint
1 ds Lavender bitters
Instructions

Muddle small slice of orange, mint, and basil. Add remaining ingredient. Shake and strain.

History

I was sampling two drinks with Creme de Violette (Rainy Night and Erik Satie). There were elements that I liked and hated in both. So, out of desperation, I blended both drinks and voi la.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Zachary Pearson commented on 3/04/2018:

Is the creme de violette amount right? This seems like a large (5 oz after shaking) drink. Thanks,  Zachary

Chasing Smoke

1 1⁄2 oz Vodka, Chase Smoked Vodka
1 1⁄2 oz Tequila, Don Julio Blanco
1⁄2 oz Demerara syrup
3 ds Bitters, Bittermens 'Elemakule Tiki
2 ds Orange bitters, Regans' orange bitters
1 bsp Mezcal, Del Maguey Vida (as float)
1 twst Orange peel (as garnish)
Instructions

Stir over ice, and strain into a rocks glass. Add ice and the float. Squeeze the twist over the drink and add as garnish.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
James Gallagher, Cork and Kerry, Rockville Centre, NY
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Really good, boozy drink--maybe better than I rated it. Amazingly smooth and heat-free for how much alcohol is in it. Used Siete Leguas blanco and Tobala for float.
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Breakup Guy

1 1⁄2 oz Gin
3⁄4 oz Campari
3⁄4 oz Lime juice
1⁄2 oz Byrrh
1⁄2 oz Orgeat
1 Strawberry (as garnish)
1 spg Mint (as garnish)
Instructions

Shake over ice, and double-strain into a chilled collins glass (or, ideally, a tiki mug over crushed ice). Add the garnishes.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Sean McKenzie, The Archives, Burlington, VT
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Pretty good, but a bit too tart/bitter for C — ★★★★
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  • Gin Genie — Gin, Sloe gin, Lemon juice, Simple syrup, Mint, Crushed ice
  • The Leong — Sloe gin, Gin, Aperol, Cherry Bitters, Absinthe, Lime juice, Lemon juice, Simple syrup, Mint
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Ginger Spice Girl

2 oz Tequila, Don Julio Blanco
3⁄4 oz Ancho Reyes chile liqueur
1⁄2 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup (Demerarra)
1 ds Orange bitters, Regans' orange bitters
1 sli Lime (wheel as garnish)
Instructions

Shake over ice, and strain into a chilled rocks glass. Add the garnish.

Notes

MODIFICATION: substituting .75 ginger syrup for the simple and ginger liqueur makes it way better.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Nicolai Longo, The Richardson, Brooklyn, NY
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Should have made it as suggested. Mostly just tart. Not different enough from a margarita.
  • 3/5 as written, 4/5 with modification.
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  • Anchorita — Blanco tequila, Ancho Reyes chile liqueur, Lime juice, Agave syrup
  • Brujería — Tequila, Strega, Lime juice, Ginger syrup, Jalapeño
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Don Vida Pepino

2 sli Cucumber
1 pn Salt
3⁄4 oz Tequila, Don Julio Blanco
3⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Amaro, Lazzaroni
1⁄2 oz Honey syrup
1⁄4 oz Lime juice
Instructions

Muddle the cucumber and salt in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a chilled cocktail glass. Add the garnish.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Edward Hansel, The Richardson, Brooklyn, NY
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Has a lot of promise, but a bit thin. Try Ancho Reyes, both kinds, maybe 0.5?)
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  • Triple Crown Breeze — Mezcal, Fernet Branca, Batavia Arrack, Añejo tequila, Allspice Dram, Lime juice, Egg white, Orgeat, Honey syrup
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Rock Easy

2 oz Rock & rye, Mr. Katz's Rock & Rye
1 bsp Maraschino Liqueur
1 bsp Curaçao, Pierre Ferrand Dry Curaçao
1 bsp Parfait Amour
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Orange peel (blood orange if available)
Instructions

Stir over ice, and strain into a chilled coupe (or an old-fashioned glass over a large cube of ice). Run the twist around the rim of the glass, flame the twist, then add as garnish.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Carrie Medina, WAHI Oyster Bar, New York, NY
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Very spirit forward. — ★★★★
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Zachary Pearson commented on 3/11/2018:

This seems like it might be pretty sweet - the Rock&Rye is 65 proof and it's then got close to a half ounce of liqueurs in it. Is it as sweet as it looks? Thanks,  Zachary

Left Blanc

1 oz Rum, Zacapa 23
1 oz Batavia Arrack, Van Oosten
1⁄2 oz Byrrh
1⁄4 oz Dry vermouth
1⁄4 oz Ancho Reyes chile liqueur
2 ds Bitters, Regans' orange bitters
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 Lemon peel (as garnish)
Instructions

Stir over ice, and strain into a chilled coupe. Add the garnish.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Tristan Hill, Stamp Social Club, Reno, NV
Curator rating
Not yet rated
Average rating
1.5 stars
(3 ratings)
From other users
  • Too dry. Also weirdly shallow tasting given the large numbers of ingredients. Feel like this one is improvable but I think I'd just skip this one in the future.
  • Very spirit forward. Not as much depth as the ingredients would suggest. — ★★★
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Hey Mister

1 oz Mezcal, Del Maguey Vida
1 oz Applejack, Lairds
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Orgeat (scant 1/2 ounce)
3⁄4 oz Lemon juice
3 ds Bitters, Fee Brothers Molasses
1 pn Salt
1 Nutmeg (grated, as garnish)
Instructions

Shake over ice, and strain into a chilled wine glass. Add the garnish.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Ashley Haussermann, Blacktail, New York, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Subbed dash of blackstrap rum for the bitters. Not quite as interesting as I’d hoped, but I like the finish
  • Love this!
  • One of my favorites — ★★★★★
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What the Funk

1 1⁄4 oz Gin, Tanqueray (Ten)
1 oz Batavia Arrack, Van Oosten
1⁄2 oz Pedro Ximénez Sherry (Don Zoilo 12 yr)
1⁄4 oz Byrrh
1⁄4 oz Ancho Reyes chile liqueur
1 dr Bitters, Bittermens 'Elemakule Tiki
1 twst Lemon peel
Instructions

Stir over ice, and strain into a chilled rocks glass. Squeeze the twist over the drink, then discard.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Felipe Garcia, BlackTail at Pier A, New York, NY
Source reference

Gaz Regan's daily email

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Has a great nose, but the palate falls flat, especially after the incredible nose. — ★★★
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