Lewis & Martin Cocktail

2 oz Bourbon
1 oz Aromatized wine, Lillet Blanc
3⁄4 oz Crème de Banane
2 ds Peychaud's Bitters
1 twst Lemon peel (as garnish)
Instructions

Shake and Strain into a chilled cocktail glass and garnish

History

Gary Regan states "Adapted from a recipe by Ted Haigh, Dr. Cocktail, of Los Angeles."

Yields Drink
Year
2003
Authenticity
Authentic recipe
Creator
Ted Haigh, Gary Regan
Source reference

Joy of Mixology, Gary Regan, p. 279

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Prefer it with overproof rye and ⅔ oz of banane. Good with Cocchi, too. — ★★★★★
  • Used Cocchi Americano and homemade crème. Good but too sweet.
  • Like banana bread. Sweet but for me not overwhelmingly so.
  • sub bourbon for rye
  • As suggested, subbed in Rittenhouse and Cocchi Americano, and found the result sweet but refreshing.
  • Good but too sweet, try with rye or 1/2oz creme de banane — ★★★★
  • Made with Four Roses small batch, Giffard Banane du Brasil and BT creole. I would not make this with Bourbon - not enough contrast between the bourbon and the banana. Perhaps high-proof rye. Banana dominates, sweet.
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Craig E commented on 2/06/2018:

Haigh does shake this, though conventional wisdom would have it stirred.

sevyryelsdorn commented on 2/17/2018:

Balanced, but kInd of cloying. I would try again with high proof rye and cocchi or kina rather than lillet. Might actually still need a dash or rinse of absinthe so the anise doesn't get totally lost beneath the sweet banana-y flavors.

Siesta Thyme

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Manzanilla sherry
1⁄2 oz Lemon juice
1 oz Mandarin orange juice
2 ds Orange bitters
2 spg Thyme (for garnish)
3 ds Thyme tincture (spritzes, see note)
Instructions

Shake first 5 ingredients in shaker, double strain into a coupe glass. hold a flame over glass and torch a few spritzes of the tincture over the glass. garnish with thyme sprigs

Notes

To make (a lot of) thyme tincture, add 5 bunches of thyme to 16 ounces of everclear and steep six hours, then strain.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Kevin Diedrich
Source reference

https://www.bonappetit.com/recipes/article/diy-tinctures-an-adventure-i…

Curator rating
Not yet rated
Average rating
Not yet rated
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Vit Bit

1 1⁄4 oz Aquavit, Tattersall
1 1⁄4 oz Gin, Tanqueray
1⁄3 oz Ginger liqueur, Stirrings
1⁄4 oz Triple sec, Cointreau
3 ds Orange bitters, Regans' orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir; strain; up; garnish.

Picture of Vit Bit
Craig Eliason
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Craig Eliason, St. Paul, Minnesota (USA)
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Strong. Interesting.
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The Deal Sealer

1 oz Gin
3⁄4 oz Grapefruit liqueur, Giffard
1⁄2 oz Aperol
3⁄4 oz Lime juice
Instructions

Shake vigorously into chilled cocktail glas.

Yields Drink
Authenticity
Authentic recipe
Source reference

Giffard bottle booklet

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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flickerdart commented on 3/13/2022:

Made with Roku gin, Contratto bitter, and lemon. Very nice, the grapefruit oils in the liqueur stand out thanks to the tartness. Would try again with a more assertive gin.

Anchorita

3⁄4 oz Ancho Reyes chile liqueur
1 1⁄2 oz Blanco tequila
1 oz Lime juice
1⁄2 oz Agave syrup
Instructions

Salt glass if desired. Shake w. ice. Double strain over cocktail glass with ice cubes. Garnish w. lime.

Yields Drink
Year
2017
Authenticity
Unknown
Source reference

Ancho Reyes Booklet

Curator rating
Not yet rated
Average rating
4.5 stars
(21 ratings)
From other users
  • Great spicy margarita
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HallA commented on 5/26/2024:

Well-balanced sweetness, which I was somewhat surprised with and thought would be too sweet. Tastes about what you would expect it to.

Estridentista

3⁄4 oz Ancho Reyes chile liqueur
1 1⁄2 oz Dry vermouth, Dolin
3⁄4 oz Elderflower liqueur, St. Germain
2 ds Grapefruit bitters
Instructions

Stir all ingredients. Pour into chilled coupe. Express and garnish with lemon peel.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Source reference

Ancho Reyes booklet

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • ancho reyes heat is a bit overpowering for the other mild flavors of the drink.
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Puebla Sour

1⁄2 oz Ancho Reyes chile liqueur
1 oz Gin
3⁄4 oz Grapefruit liqueur, Combier Crème de Pamplemousse
1 oz Lemon juice
3⁄4 oz Egg white
1⁄2 oz Simple syrup
1 ds Peychaud's Bitters
Instructions

Dry shake all ingredients (except simple syrup and bitters). Shake again adding ice and simple syrup. Pour and double strain into a Coupe. Place 5 drops of bitter and use a tooth pick to ru/drag a line through them.

Yields Drink
Year
2017
Authenticity
Authentic recipe
Source reference

Ancho Reyes Booklet

Curator rating
Not yet rated
Average rating
5 stars
(9 ratings)
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danoman89 commented on 10/20/2023:

Tastes pretty much exactly how you'd expect, which is a compliment, not an insult

Delmarva Cocktail #2

2 oz Rye
1⁄2 oz Dry vermouth
1⁄2 oz Lemon juice
1⁄2 oz White Crème de Cacao
1 lf Mint (as garnish)
Instructions

Shake and strain into a chilled cocktail glass; garnish with a single mint leaf.

Notes

A close relative of the Twentieth Century, the Delmarva #2 takes a nice base of rye, tempers it slightly with dry vermouth, then tosses in an equal pairing of lemon juice and creme de cacao. As with the Twentieth Century, the taste is surprising, the mix a near-perfect balance that keeps any one ingredient from being dominant, or from being drowned out by the other flavors. Delmarva #1? Apparently, it is the creme de menthe instead of cacao version.

History

The name is short for “DElaware, MARyland, VirginiA. The drink comes from Gary Regan’s Joy of Mixology, and is derived from a mix Regan credits to Ted “Dr. Cocktail” Haigh (who hails from the Delmarva region–hence the connection and the name.

Yields Drink
Authenticity
Authentic recipe
Creator
Ted Haigh
Source reference

http://www.cocktailchronicles.com/2006/01/18/delmarva-cocktail-no-2/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made with Tempus Fugit Creme de Cacao, Bulleit Rye, NP Vermouth
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Before Midnight

2 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Crème Yvette
1⁄2 oz Crème de Cacao, Tempus Fugit
1 Egg white
Instructions

Dry shake, shake with ice, double strain, cocktail glass.

Notes

I made my first version with Green Hat gin, a local gin made in Washington, DC. I'm looking forward to experimenting with other brands. I can't imagine one could go wrong with Beefeater, here.

Half an ounce is a lot of crème de cacao, so I highly recommend using something that's pretty tasty, like Tempus Fugit's version. I have only tried one other brand of crème de cacao (Dekuyper) and the experience scarred me for life. Tempus Fugit's version is wonderful.

History

This was my attempt to come up with some uses for the two bottles of crème yvette I own. Most classic crème yvette cocktails reference the color blue in their name, since crème yvette used to have artificial coloring that made it similar in hue to crème de violette: aviation, eagle's dream, blue moon, submarine kiss, &c. The revived crème yvette doesn't use artificial coloring (not a decision I agree with), and I'll be damned if I'm going to serve someone a pink aviation.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Nathanael Eagle
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • This turned out better than I expected. Not too sweet (I tried to follow the template of other gin sours, like the eagle's dream), but the chocolate and berry flavors really sing together.
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Tigrebyn

1 1⁄2 oz Aquavit
1⁄2 oz Lime juice
1⁄2 oz Triple sec
1⁄2 oz Cranberry juice (IKEA Dryck Lingon lingonberry concentrate)
Instructions

Shake, strain, up

Picture of Tigrebyn
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
Not yet rated
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Tucker commented on 1/31/2018:

Made a very similar cocktail over the holidays with some leftover lingonberry jam. Used lemon juice rather than lime as think works better with the aquavit and lingonberry. Final version was 1 1/2 oz aquavit (Linie), 1/2 oz Cointreau, 3/4 oz lemon juice and 1 heaping tsp of the lingonberry jam. 

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