Buffalo Tail

2 oz Dark rum
1 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Allspice Dram
3 ds Bitters, Fee Brothers Black Walnut
Instructions

Mix all in a Shaker and shake vigorously. Serve over ice in your favorite glass to put ice in.

Notes

Ingredients and name are from Denson in DC. The cocktail conceptions were good, but the bartender that might must have been a sub or something, as the proportions on two different cocktails were all wrong. This one, as served, tasted overwhelmingly of allspice dram. Obviously no proportions were given on the menu, so the proportions are mine, and I enjoyed my preparation far more than that served to me, but I was aiming for something I enjoyed, not something that was originally served to me. I used Gosling's Black Seal, Liber & Co. Orgeat, and St. Elizabeth's for the pimento dram.

History

A variant on the Lion's Tail.

Yields Drink
Authenticity
Altered recipe
Creator
Denson, D.C.
Source reference

densondc.com

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
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Eggnog, Morgenthaler

2 Whole egg (Large)
3 oz Sugar (Superfine, not powdered)
1 t Nutmeg (freshly-grated)
2 oz Brandy
2 oz Spiced Rum, Sailor Jerry
6 oz Milk (Whole)
4 oz Heavy cream
Instructions

Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.

Notes

Morgenthaler quotes a higher ratio of sugar than I prefer. Start with 1/2 or 2/3 and add more to taste.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Jeffrey Morgenthaler
Source reference

http://www.jeffreymorgenthaler.com/2009/egg-nog/

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Rich, delicious- cut sugar by 50% as suggested
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Daisy Duke

2 oz Bourbon, Four Roses Small Batch
1 oz Lemon juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Honey syrup (3:1 honey to water)
1 oz Soda water
Instructions

Shake with crushed ice. Pour unstrained into DOF glass. or Shake with crushed ice in sealed jam jar.

Picture of Daisy Duke
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Andy at Proofcocktails.nl
Source reference

http://www.proofcocktails.nl/2017/11/24/daisy-duke/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • A tangy whisky sour with fruitiness,
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Cranberry shrub cocktail

3⁄4 oz Cranberry shrub
2 oz Bourbon
1 t Maple syrup
1⁄2 oz Orange liqueur, Cointreau (or Grand Marnier)
3 dr Bitters (Lebovitz used Pumpkin Bitters, but suggests any favorite)
Instructions

Shake with ice, strain, garnish with skewered cranberries or orange zest

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
David Lebovitz
Source reference

https://www.davidlebovitz.com/cranberry-shrub-and-cranberry-shrub-cockt…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Shawn C commented on 6/19/2024:

Curation note: Came across this one while trying to sort maple syrup listings. I am marking this one for proper attribution later. This drink is essentially a direct copy (including the name) of one from 2015 https://www.davidlebovitz.com/cranberry-shrub-and-cranberry-shrub-cockt… where the author (David Lebovitz) suggested jazzing it up with orange liqueur. The bourbon was not specified, and the author mentioned using pumpkin spice bitters, but left the choice of bitters up to the maker.

Bitter Rum Raisin

1 1⁄2 oz Venezuelan rum, Diplomatico (Reserva Exclusiva)
3⁄4 oz Averna
1⁄2 oz Sherry, Lustau Pedro Ximenez
1⁄8 oz Bitters, Fee Brothers Whiskey Barrel Aged
1 twst Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with orange peel, rubbed around the rim.

Notes

For a more bitter drink, up the whiskey barrel aged bitters from 1/8 to 1/4 oz

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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nex3 commented on 9/12/2024:

Doubled the bitters and very much enjoyed the result.

Oaxacanite

1 1⁄2 oz Tequila
1⁄2 oz Mezcal
3⁄4 oz Honey syrup (3:1 ratio)
3⁄4 oz Lime juice
1 ds Bitters, Angostura
1 twst Grapefruit peel
Instructions

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a grapefruit twist.

Notes

I like to add a pinch of salt.

Yields Drink
Authenticity
Unknown
Source reference

Regarding Cocktails

Curator rating
Not yet rated
Average rating
5 stars
(11 ratings)
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HallA commented on 2/05/2022:

This is an amazing cocktail, the spec I found had you leave the garnish aside but regal shake with the grapefruit twist in the tin. Lovely balance, shows off mezcal and tequila beautifully. Very easy to drink.

EtherPole commented on 11/29/2023:

I made it with 1:1 Teqila:Mezcal, with 4 dashes of Angostura, regal shake. It's fantastic

papaq86 commented on 8/25/2024:

Admittedly did a lemon twist instead of grapefruit because you work with what you got. Incredible drink. I feel like the honey brings the mezcal back to a sticky sweet, roasted agave profile. Magic.

Garden Leave

1 oz Gin, Martin Miller's Westbourne Strength
1 oz Bianco Vermouth
1 oz Dry vermouth, Dolin
1⁄4 oz Lime juice
1⁄4 oz Lemongrass syrup
1 oz Mineral water
2 lf Basil (shaken)
1 sli Cucumber (shaken)
4 Grapes (frozen; as garnish)
Instructions

Integration shake, and strain over Kold Draft cubes, topping with mineral water. Garnish with floated frozen grapes and cucumber/basil to taste. Serve with straw.

Yields Drink
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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Nuked Negroni

1 twst Grapefruit peel
1 1⁄4 c Gin
1 1⁄4 c Sweet vermouth
1 1⁄4 c Campari
6 Blackberry
1 spg Rosemary
10 sli Grapefruit (as garnish)
Instructions

Put all except grapefruit slices in a bowl and microwave for 3 minutes on high. Cool, strain, bottle. Serve over rocks and garnish.

Yields Drink
Authenticity
Altered recipe
Creator
Ryan Chetiyawardana, White Lyan, London (UK)
Source reference

http://www.telegraph.co.uk/food-and-drink/cocktails/mr-lyan-ryan-chetiy…

Curator rating
Not yet rated
Average rating
Not yet rated
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Le Bateleur

2 oz Gin, Beefeater
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Strega
1⁄4 oz Cynar
1 ds Bitters, Angostura
Instructions

Stir; strain; coupe; garnish w/ orange twist

History

A

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Alex Day, Death and Co, New York
Source reference

Death and Co: Modern Cocktail Classics (pg. 165)

Curator rating
Not yet rated
Average rating
4.5 stars
(36 ratings)
From other users
  • Used 1/4 oz Strega and it was plenty sweet. Would be fun to try with different vermouths. Use a big cube.
  • Yum
  • Sweet, sophisticated, the Cynar adds a nice bitter turn on the finish.
  • Excellent moderately-herbal sweet gin stirred drink.
  • halved the strega for something a bit more bitter
  • Sweet, but good — ★★★★★
  • Try Tanqueray Malacca or Tanqueray Bloomsbury in place of Beefeater. Also try Carpano Antica in place of Punt e Mes.
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DrSid commented on 11/22/2017:

Already exists in the database under "LA bateleur ", very good indeed

lesliec commented on 11/22/2017:

Curated to merge this with the previously-posted La Bateleur. This version is more correct per the D&C book.

Shawn C commented on 10/22/2022:

I picked up the Death & Co book a few days ago, and my Strega arrived today so I gave this one a shot to get some feel for the Strega and the cocktails in the book. (Sampling Strega it seems like a flavorful and interesting somewhat milder version of yellow Chartreuse or Izarra Jaune, both of which I enjoy.) Wow, this drink has an unexpected peppery spiciness about it that really works. The concoction so neatly and coherently ties the components together that I wouldn't sub or change the proportions of any of the base flavors: Punt e Mes/Strega/Cynar. I did use Tanqueray London Dry Gin, but I doubt that altered anything substantially vs Beefeater.

Artur B commented on 3/09/2025:

Substituting Punt e Mes for Antica, doubling Cynar.

Shawn C commented on 3/09/2025:

@ Artur B, that is not a substitution with respect to the vermouth because there is no Antica in this drink. Carpano makes Punt e Mes . Punt e Mes is a style of sweet vermouth that contains substantial added bitters. Difford's describes it as "vermouth amaro" which is apt. It contains quinine in addition to the wormwood, so it is somewhat intermediate in style between a sweet vermouth and a sweet quinquina.

Artur B commented on 6/08/2025:

Also tried Martini Rosso + Cochi Chinato. It's good. May be I'll find Punt a Mes next time.

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