NY Flyer

2 oz Rye
3⁄4 oz Lemon juice
1⁄2 oz Crème Yvette
1⁄2 oz Maraschino Liqueur, Luxardo
Instructions

Shake, strain.

Notes

I thought the original was a bit sour so I eased up on the lemon. Good use for Crème Yvette, which I actually like. Poo poo to the haters...

History

An Aviation for gin haters like me using rye and Crème Yvette. Not sure of the creator or if this is a vintage cocktail or a just a riff on the Aviation - check the source.

Yields Drink
Authenticity
Authentic recipe
Source reference

https://summerfruitcup.wordpress.com/2011/03/28/cremeyvette/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Pilot Program

1 1⁄2 oz Overproof rum, Plantation O.F.T.D.
1⁄4 oz Cachaça, Avúa Amburana
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄4 oz Cinnamon syrup
6 dr Orange flower water
Instructions

Integration shake, serve on crushed ice, garnish with banana chips and lime wheels.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Trading Partners — Overproof rum, Bitters, Absinthe, Grapefruit juice, Lime juice, Cinnamon syrup
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  • Blaq Daq — Virgin Islands Rum, Navy strength rum, Bitters, Allspice Dram, Lime juice, Demerara syrup
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Sour Pampered Mousse

1 1⁄2 oz Gin (Nikka Coffey)
1 oz Grapefruit liqueur, Giffard
3⁄4 oz Lime juice
1⁄4 oz Falernum, Velvet Falernum
1 twst Grapefruit peel (As garnish)
Instructions

Shake and pour into chilled cocktail glass. Garnish with grapefruit twist.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Whisky Mac

1 1⁄2 oz Ginger Wine
1 1⁄2 oz Blended Scotch
Instructions

Stir together without ice.

History

Said to be used as a cholera treatment.

Yields Drink
Year
1900
Authenticity
Authentic recipe
Creator
Brigadier-General Hector MacDonald
Source reference

https://homebars.barinacraft.com/post/175959831913/whisky-macdonald-coc…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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haresfur commented on 6/14/2022:

Also make a good winter warmer. I usually add a thin slice of lemon and dilute with boiling water

Midnight Cicada

1 1⁄2 oz Cynar
1 oz Nocino
1 oz Virgin Islands Rum, Cruzan Blackstrap (Any spiced dark or blackstrap rum is fine)
1⁄4 oz Lemon juice
1 ds Orange flower water (garnish)
1 twst Lemon peel (express and garnish)
1 twst Orange peel (express and garnish)
Instructions

Stir liquor and lemon with ice, strain, pour over rocks, garnish.

Notes

Nice balance of sweet and bitter in the original - I added a teensy bit of sour, floral nose and deeper spicy undertone with the rum. Try it with rum and the original cachaca for a sweeter drink.

History

This is a riff on the house Amaro Cocktail at La Sirena Clandestina as found on Imbibe magazine website. Their version is good, but mine is less sweet and has a richer flavor.

Picture of Midnight Cicada
© 2018 Dave Hebb
Yields Drink
Year
2018
Authenticity
Altered recipe
Creator
Dave Hebb
Source reference

http://imbibemagazine.com/la-sirena-clandestinas-amaro-cocktail/ and https://www.drinking-thinking.com/post/midnight-cicada

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Consider making as a highball with club, tonic, or chinotto.
  • What an unusual drink! The lemon in the stirred drink seems strong, but it completely works! 4.5★
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The Tolerance Foundation

1 1⁄4 oz Gold rum
1 oz Lemon juice
1⁄2 oz Strega
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Sweet vermouth
1 ds Orange bitters
Instructions

Shake with ice, serve up

Notes

Recipe states can be made with white rum or rhum agricole as well.

Yields Drink
Authenticity
Authentic recipe
Creator
Unknown
Source reference

http://randomcocktails.com/rc.py

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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laerm commented on 2/28/2020:

This is pretty good but, for some reason, it comes across like very fancy amaretto sour to me.

Frenchman Street Cocktail

2 oz Cognac, Louis Royer VSOP Force 53
1⁄2 oz Sweet vermouth, Dolin
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 bsp White Crème de Cacao, Marie Brizard
3 ds Peychaud's Bitters
Instructions

Stir, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Timothy Miner, Long Island Bar, Brooklyn, NY
Source reference

http://cocktailvirgin.blogspot.com/2015/09/frenchman-street-cocktail.ht…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • 53 Souvenirs — Cognac, Pedro Ximénez Sherry, Chocolate bitters, Bitters, Walnut oil, Lemon peel
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John the Revelator

1 1⁄2 oz Bourbon (Coffee infused)
3⁄4 oz Suze
3⁄4 oz Amaro Montenegro
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir with ice. Strain into a double old fashioned glass containing a large block of clear ice. Could also be served "up".

Notes

Coffee infused bourbon: put 2oz (by volume) of whole dark roasted coffee beans in 10oz of bourbon. Wait 3 hours stirring a few times. Strain.

Picture of John the Revelator
© Proofcocktails.nl 2018
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Andy at Proofcocktails.nl
Source reference

http://www.proofcocktails.nl/2018/07/20/john-the-revelator-coffee-infus…

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Used regular Elijah Craig bourbon and added a barspoon of Kahlúa Especial for the coffee note.
  • Fun coffee cocktail. Used up my last drops of homemade Suze on this one.
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Fernet "Milkshake"

1 1⁄2 oz Fernet Branca
3⁄4 oz Coffee liqueur, St. George (NOLA)
1⁄2 oz Crème de Cacao, Tempus Fugit
1⁄4 oz Bitters, Scrappy's Chocolate
3⁄4 oz Egg white
1 oz Cream
Instructions

Whip shake all ingredients except cream with two cubes for approximately 30 seconds. Add cream, ice and shake again for approximately 15 seconds. Strain into either a coupe (the wash line will be right up to the lip on a 6 oz coupe) or a short Collins (< 10 oz) glass. I usually don't garnish, but you could do either some bittersweet chocolate gratings or a small pinch of espresso powder.

Notes

You could also go the flip route with this (replace the egg white and 1 oz cream with a whole egg and less cream). If you want something a bit sweeter, omit or reduce the chocolate bitters. Or swap out the Fernet Branca with Menta for a Grasshopper riff.

History

I've been making Fernet milkshakes for a few years using Fernet, espresso gelato, Guinness and chocolate syrup, and wanted to come up with a similar version that doesn't require ice cream, beer or a blender.

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
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Skinned Knee

1 oz Scotch (non-smokey)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Amer Picon, Amer Boudreau (Or other dry, bitter orange amaro)
1⁄2 oz Lemon juice
1 twst Orange peel (as garnish, if desired, or quality cherry)
Instructions

Shake, strain, straight up, cocktail glass, garnish as desired

Notes

Ingredients used will inform garnish. The author's Amer Boudreau is 80 proof, dry, and bitter.

History

The Blood and Sand is named for the 1922 Rudy Valentino bullfighter movie of the same name. This version, originally posted on eGullet, has been scaled down to a more manageable 3 ounces.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Source reference

https://forums.egullet.org/topic/98460-scotch-cocktails/?do=findComment…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Cherry liqueur (I used Tattersall) brings out the plummy/pruny flavors of the Punt e Mes--reminded me of Pedro Ximenez sherry.
  • Delicious.
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noksagt commented on 7/22/2018:

Is there a typo in calling for an Islay here? The source uses Balvenie Golden Cask (a Speyside) and I doubt peat is wanted in this one.

sevyryelsdorn commented on 7/23/2018:

I agree with the above comment about the Scotch - and took the above suggestion to use a Speyside. I used a Macallan 12 year, and I used my typical Picon substitute: 1/2 Torani and 1/2 CioCiaro. Used orange peel garnish. Comes together really, really well.

Zachary Pearson commented on 7/25/2018:

Curated this - OP cited a non smoky scotch at the link ;) Though I kinda want to try it with Uigeadail now. Thanks,  Zachary

Pangolindo commented on 7/30/2018:

Tried this one yesterday. Pretty good. Used a bad Cherry liqueur. It tasted very good nonetheless. Funny: I was searching on variations on the Blood and sand cocktail i thought to use the same ingredients ! But never tried it.   I am thinking in using Cherry juice or/ and maurin quina, and pierre Ferrand Curaçao.

 

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