In Bruges

1 1⁄2 oz Gin (hibiscus infused)
3⁄4 oz Pineapple syrup
3⁄4 oz Lemon juice
1 ? Saison beer
1 lf Pineapple (as garnish)
Instructions

Shake alll but beer, strain, Collins glass, rocks, top with beer, garnish.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Alex Smith, Honor Bar, Emeryville, California
Source reference

http://imbibemagazine.com/in-bruges-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Whiskey Rebellion

1 oz Pimm's No. 1 Cup
1 oz Rye, High West Rendezvous
3⁄4 oz Simple syrup
3⁄4 oz Lemon juice
1 wdg Lemon (as garnish)
Instructions

Shake, strain over fresh ice, lemon wedge garnish.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Source reference

http://www.foodandwine.com/fwx/drink/pimms-cup-and-beyond-3-cocktails-m…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • LCL like this one a lot and asked about it. Made with Wild Turkey 101 since we had no Rye at the time. Try again with Rye. — ★★★★★
  • oddly tastes a bit like ice tea
  • Added an extra ounce of rye. Also good with soda water.
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Boston 2009

1 oz Rye
1 oz Demerara Rum
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Bénédictine
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, serve neat, express and discard twist.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Only Demerara I had was Lemon Hart 151. So, my version was pretty boozy! But good. Agree with other comments on lemon peel.
  • I think this benefits from dropping lemon peel into drink.
  • Interesting but maybe goes in one too many directions. Dark.
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I'd agree that dropping the lemon peel adds to the drink. Tasty.

Tall Drink of Water

3⁄4 oz Cognac
3⁄4 oz Applejack
1⁄2 oz Pear liqueur
1⁄4 oz Pear eau de vie
3⁄4 oz Lemon juice
1⁄4 oz Orgeat
1⁄4 oz Vanilla syrup
1 ds Bitters, Angostura
2 lf Sage (as garnish)
Instructions

Swizzle or integration shake with crushed ice, and pour into something tall, topping with more crushed ice. Garnish with woken sage and a spent lemon shell, and serve with straws.

Notes

Brandy Mai Tai.

YieldsDrink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Green Holland

1 1⁄2 oz Mezcal, Del Maguey
1 1⁄2 oz Green Crème de Menthe
3⁄4 oz Lemon juice
1 oz Heavy cream
1 Egg yolk
Instructions

Shake all ingredients vigorously with ice, strain into a frozen coupe glass. Garnish with a cherry.

History

THE NAME: "green" is for the creme de menthe. My pal Mike G. said that the lemon juice + egg yolk reminds him of Hollandaise sauce, so that's where "holland" comes from.

YieldsDrink
Year
2017
Authenticity
Unknown
Creator
Carl N. with help from Mike G.
Curator rating
Not yet rated
Average rating
Not yet rated
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High Water

1 1⁄2 oz Blended Scotch
1⁄2 oz Islay Scotch
1 oz Cynar
1⁄2 oz Tawny port
1 ds Bitters, Bittercube Bolivar
Instructions

Stir, strain, up. Coupe, chilled.

Notes

The Bolivar bitters present cassia, chamomile, and dried fruits. Orange bitters might work as a substitute. Avoid Angostura and the like.

History

Had an open bottle of tawny. Seemed like it would be fun to pair with Cynar. Whereas sweet vermouth comes across as bitter, sweet, and spiced, the tawny port was more acidic and 'livelier'.

YieldsDrink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Amelia Piquant

2 oz Gin (Greyling Modern Dry Gin)
3⁄4 oz Strawberry shrub (made per Serious Eats' cold process)
1⁄3 oz Maraschino Liqueur
1⁄3 oz Crème de Violette
1⁄4 oz Lemon juice
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake, strain, straight up, coupe, garnish

Notes

Work in progress; I'm still tinkering with this.

History

Variation on a variation - wanted to try the Amelia Earhart and had strawberry shrub around. Originally sourced from Chowhound comment via Kindred Cocktails recipe entry.

YieldsDrink
Authenticity
Altered recipe
Source reference

https://www.chowhound.com/post/touch-cocktail-607435?commentId=4813290

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Variation, work in progress
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Virgin's Sacrifice

1 1⁄2 oz Blanco tequila
1⁄2 oz Mezcal
3⁄4 oz Lime juice
3⁄4 oz Pineapple Gum Syrup
1⁄4 oz Passion fruit syrup
1 ds Chili pepper (tincture, thai)
1 c Crushed ice
Instructions

Blend. Tiki mug. Source notes garnish is cherry, pineapple spear, pineapple leaf, and an edible flower.

YieldsDrink
Year
2017
Authenticity
Unknown
Creator
Christ Aivaliotis and Troy Bayless, Hawker Fare, San Francisco, CA
Source reference

http://imbibemagazine.com/frozen-cocktail-virgins-sacrifice/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Black Mesa

1 1⁄2 oz Demerara Rum, El Dorado 12
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Pedro Ximénez Sherry
2 ds Bitters, Angostura
2 ds Orange bitters
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, large rock, flamed orange peel garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Damon Boelte, Grand Army, Brooklyn
Source reference

http://imbibemagazine.com/grand-army-cocktail-black-mesa/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Peach Me How to Dougie

1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 Peach (ripe)
1 ds Bitters, Angostura
1 c Ice
Instructions

Combine all ingredients in a blender.
Blend until smooth and serve in a glass of your choosing.

YieldsDrink
Authenticity
Authentic recipe
Creator
TJ Lynch, Mother's Ruin, New York, NY
Source reference

http://punchdrink.com/recipes/peach-me-how-to-dougie/

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • This is ok. Maybe I'm less than enthusiastic bc it involves cleaning the blender. It's enjoyable.
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Bovs00 commented on 9/14/2017:

Added 1/2 oz campari in place of the bitters

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