Nassau Street Cocktail

1 oz Apple brandy
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Cynar
2 ds Peychaud's Bitters
1 Maraschino cherry (as garnish)
Instructions

Stir; strain; up; garnish.

Picture of Nassau Street Cocktail
Yields Drink
Authenticity
Authentic recipe
Creator
Chris Frankel, Spare Key, Houston, Texas (USA)
Source reference

http://imbibemagazine.com/nassau-street-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Nice slightly metallic dark cherry flavor, dark chocolate too. — ★★★★
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Bitters & Smoke

1 oz Tequila
1 oz Cynar
1⁄2 oz Fernet Branca
1⁄2 oz Mezcal
1 twst Grapefruit peel (as garnish)
Instructions

Stir; strain; up; garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Trey Hughes, Portland Hunt & Alpine Club, Portland, Maine (USA)
Source reference

http://imbibemagazine.com/bitters-smoke-cocktail/

Curator rating
3 stars
Average rating
3 stars
(13 ratings)
From other users
  • Mezcal gets a little lost. Perhaps the drink doesn’t need both tequila & mezcal. I made it with two barspoons Fernet, which was plenty. — ★★★
  • I halved the Fernet but it still overpowered. Gonna keep reducing to get better balance... UPDATE: I like it best with 1 bsp Fernet Branca!
  • Whenever the Fernet-Branca exceeds 1/4 oz, it's all I can taste.
  • Flavors mesh well but fernet predominates.
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Kindred Cocktails commented on 11/29/2017:

I tried this last night and rated it 3 stars (good, would make again). If you like Fernet in modest (not super subtle, but not hit-you-on-the-head amounts), you'll like this cocktail. I also subbed Amaro Noninio, but the sugar balance was off. Need to swap some Cynar for more Tequila or maybe dry vermouth.

noksagt commented on 12/01/2017:

Imbibe's image of this has a dark layer over the rest of a much lighter drink. Anyone know if PH&AC layers the fernet for service?

Also: nonino seems like it'd be a really weird sub to me in this one.

applejack commented on 3/18/2020:

I initially made this with Fernet Branca and a tequila blanco.  I thought this was bit unbalanced using those ingredients, but better when using an alternate, less menthol heavy fernet such as Fernet-Vallet (which made sense given the other Mexican ingredients) or Letherbee Fernet.  The type of tequila wasn't specified so I figured the default was a blanco; I thought the oak, vanilla & caramel notes of a quality repo or anejo rounded out the drink better.  So if you didn't like this as specified, I'd suggest maybe trying it with an alternate fernet and an aged tequila, which made for a nicely complex, bitter sipper.  I also thought a drink with powerful flavors such as this benefited from being served on a large rock or sphere instead of up.

Porn Star Martini (lightly modernized)

1 1⁄2 oz Vodka (vanilla-infused)
1 1⁄2 oz Passion fruit puree (lightly sweetened)
2 oz Sparkling white wine (in sidecar)
Instructions

Shake, strain, up, serve with a sidecar of sparkling wine.

Notes

Actually a quite good drink, especially with the acid of the sparkling wine chaser to cut through the sweetness of passion fruit syrup. The original calls for plain vodka with vanilla and passion fruit liqueurs in addition to passion fruit puree. I recommend infusing a few vanilla stalks instead.

Yields Drink
Year
2002
Authenticity
Altered recipe
Creator
Douglas Ankrah, The Townhouse, London, UK. Modified by me.
Source reference

https://www.diffordsguide.com/cocktails/recipe/2883/porn-star-martini

Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 11/27/2017:

I am really on the fence about this - Can the whole X "Martini" thing please just go away? Thanks,  Zachary

Jin & Tonic

1 1⁄2 oz Gin, Martin Miller's Westbourne Strength
1⁄2 oz Yuzu Sake
1⁄2 oz Lime juice
1⁄2 oz Lemongrass syrup
3 oz Tonic water, Fever Tree
1 dr McCormick Buko Pandan Extract
Instructions

Build over ice and stir. Garnish botanically.

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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The World Is Yours

2 oz Japanese Whisky, Hibiki Japanese Harmony
1⁄2 oz Oloroso sherry, La Garrocha
1⁄4 oz Walnut Liqueur, Nux Alpina
1⁄4 oz Cinnamon syrup
1 ds Bitters, Bittermens 'Elemakule Tiki (Rooibos-infused)
1 Lemon peel (clove-studded, as garnish)
Instructions

Stir, strain, one big rock, garnish.

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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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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  • Hurricane Franklin — Trinidad rum, Amargo-Vallet, Falernum, Bitters, Lime juice, Simple syrup, Egg white
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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.

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