Eliot Ness

1 1⁄2 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
12 dr Hellfire Habanero Shrub, Bittermens
Instructions

Build. Shake. Strain. Coupe. No garnish.

Notes

Adjust the bitters according to customer taste.

YieldsDrink
Authenticity
Your original creation
Creator
Thierry Vandevelde
La 25ème Heure
Soignies
Belgium
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Summer Stalk

1 1⁄2 oz Rum, Flor de Caña 12 year
1 oz Amontillado Sherry, Wisdom and Warter
1 oz Lime juice
2⁄3 oz Rhubarb syrup
2 ds Rhubarb bitters, Fee Brothers
Instructions

Shake with ice, serve up (coupe glass).

Picture of Summer Stalk
YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Blaq Daq

3⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
3⁄4 oz Navy strength rum, Smith & Cross
1⁄2 oz Bitters, Angostura
1⁄2 oz Allspice Dram, St. Elizabeth
3⁄4 oz Demerara syrup
1 oz Lime juice
Instructions

Shake all ingredients, strain into a chilled coupe. Garnish with a lime twist or lime wheel.

Notes

Due to the amount of bitters used, this drink is pretty flexible with the rum choices. I've used Goslings, Hamilton Jamaican Black, Mt. Gay Black, Coruba, etc. without splitting the base with Smith & Cross to good effect. I've also used 1 oz of a high proof rum like Hamilton Demerara 151 by itself. Using all Cruzan Blackstrap was too much of a good thing for me, so I would split that with another dark rum. If you don't have the allspice dram, just use 1 oz demerara syrup.

YieldsDrink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Used Amargo Vallet in place of the Angostura; used Appleton V/X with the Cruzan. Found the Allspice a bit strong, and I might have needed to cut the demerara to 0.5 oz as a result of using the Vallet.
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Used Gosling's and OTFD because that's what I had. Went a touch lighter on the Demerara. It's really good. 

[herbal lovely thing]

1 oz Fernet Branca
1 oz Amer Picon
1 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (flamed)
Instructions

Stir, rocks, garnish.

Notes

Unnamed drink, but delicious & archived by Cocktail Virgin.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jackson Cannon, Eastern Standard, Boston, MA
Source reference

https://cocktailvirgin.blogspot.com/2008/01/herbal-lovely-thing.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Nice complexity, but a little mint heavy for me. Will make next time with Fernet Vallet.
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Smoke n' Bols

1 1⁄2 oz Genever, Bols
4 ds Scotch, Ardbeg 10
3⁄4 oz Lemon juice
1⁄2 oz Maple syrup
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Shake, strain, coupe, garnish.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Jared Sadoian, Kirkland Tap & Trotter, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2014/08/smoke-n-bols.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very good. Where I'd give the Penicillin a 5, this gets a 4. Next time I'll up the Ardbeg to 1 tsp and give it a scant 0.5 oz of maple syrup. Or maybe 2 oz of genever.
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Eye of the Hurricane

1 oz Jamaican rum, Coruba
1⁄4 oz Navy strength rum, Smith & Cross
3⁄4 oz Bitters, Angostura
1 oz Passion fruit syrup
1 oz Lemon juice
Instructions

Shake all ingredients, strain into an iced Hurricane or Collins glass. Garnish with a cherry and orange slice.

Notes

Hamilton Jamaican Black or Appleton are fine substitutes for the Coruba.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Jezebel

1 1⁄4 oz Dry vermouth
1 1⁄4 oz Cynar
1⁄2 oz Gin, Plymouth
1 ds Celery bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, express, twist.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Lacking celery bitters I subbed fennel bitters. This is a nice Cynar showcase, a kind of summer version of Search for Delicious. — ★★★★
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Bevx commented on 6/20/2017:

Do you have a preferred vermouth (or 2) for this one?

Make mine Dolin--hands down.Or up, if you prefer. Actually, I'd probably use Dolin blanc. Well, I did. I ate (or drank) my own words. Not bad. A tad sweet, which is what I expected, given I used blanc vermouth, but otherwise a reasonable drink--one that I rated 3.5.

Next time, just to find out how dry vermouth stacks up against blanc vermouth, I'll try it dry and let you know which I like better. I just may be surprised!

Definitely a dryer version is preferred. 1 1/4 gin, 1 dry vermouth and 3/4 cynar 70.

I used 1.5 charred onion Noilly Pratt, .75 cynar 70, .25 cinpatrazzo, and bittermans celery shrub. Excellent!

Missing Link

3⁄4 oz Rhum Agricole (blanc)
3⁄4 oz Jamaican rum, Wray & Nephew
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lime juice
1⁄4 oz Simple syrup (or mint syrup; optional)
2 oz Club soda
1 spg Mint (as garnish)
Instructions

Integration shake, strain over soda in a Collins glass, slap mint and garnish, serve with straw.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Great summer drink. — ★★★★
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Summer Water

1 oz Manzanilla sherry
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Gin
1⁄2 oz Campari
1⁄4 oz Lemon syrup
1⁄4 oz Lime juice
Instructions

Stir, strain, big rock, lime wheel.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Lacking lemon syrup, used some homemade grenadine instead. Very tasty, low proof summer quencher 

Memphis

1 1⁄2 oz Rye, Rittenhouse 100 (hickory smoked)
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Aromatized wine, Cocchi Vermouth di Torino
8 dr Bitters, Bitter End Memphis Barbecue
1 twst Orange peel
Instructions

Stir all ingredients, strain into a chilled coupe or an old fashioned glass with a large cube or sphere. Garnish with an orange peel.

Notes

For the hickory smoked rye whiskey, smoke a 750ml bottle of Rittenhouse Rye using hickory wood chips in a PolyScience hand smoker (roughly 1/2 to 2/3 a bowl seems to be about right, a full bowl is too much)

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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