Grappa stretching frontiers #2

2 oz Grappa, Nardini (Bianca 100 abv)
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Falernum
1⁄4 oz Amer Picon
Instructions

Stir, strain, coupe

Notes

Strong grappa and light spicy sweeteness

Boozy at the begining without being harsh, sweetness ans spices, and punt e mes shine at the end

History

Just bored this sunday. A bit tired to go out. and wife far away. Keep trying with grappa

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Amarillo Portón — Pisco, Sweet vermouth, Suze, Orange peel
  • Mexican Nomad — Blanco tequila, Dry vermouth, Herbal liqueur
  • Cloud 9 — Blanco tequila, Aromatized wine, Salers Gentiane, Lemon peel
  • Vernis à Ongle — Haitian Rum, Bigallet China-China, Sweet vermouth, Star anise
  • Stiletta — Tequila, Sweet vermouth, Campari

Cassis Party #2

1 2⁄3 oz Blanco tequila
7⁄8 oz Lemon juice
1⁄2 oz Cynar
2 t Orgeat
2 t Cassis
2 t Pepper tincture (Red Kampot infused gin)
2 t Absinthe (green)
Instructions

Mix, shake and strain in coupe

Notes

Red kampot pepper is damn hot and very aromatic.
Combination of orgeat, cynar, absinthe give a very appealing taste.
A bit sweet.

The drink tasted very different all along the test.

Maybe serving on rocks will keep temperature more stable and taste too

History

Wanted something different with tequila using both cassis and cynar

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • 5 Spot — Martinique Rum, Bitters, Lime juice, Maple syrup, Water, Ginger syrup, Basil
  • Chalino Special — Blanco tequila, Cassis, Lemon juice, Lime juice, Simple syrup, Lemon peel
  • Cassis Party — Blanco tequila, Bénédictine, Cassis, Bitters, Lime juice
  • Lazy Lightning — Tequila, Amaro Montenegro, Ancho Reyes chile liqueur, Bitters, Lime juice
  • Fast Rigging — Light rum, Aromatized wine, Lime juice, Simple syrup, Ginger, Celery stalk, Mint, Black pepper

Rhube Rye

2 oz Rye, High West Double Rye (Yippee Kai Yay)
3⁄4 oz Maurin Quina
1⁄4 oz Rhubarb syrup
2 ds Lavender bitters, Scrappy's Lavender
1 Maraschino cherry (as garnish)
1 spg Lavender (as garnish)
Instructions

Stir, pour over ice, garnish.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Had to make some substitutions but happy with the end result. Lavender / sea salt syrup and rhubarb bitters, cap corso rather than quina.
Similar cocktails
Pangolindo commented on 4/18/2019:

Tried this one yesterday without the lavender garnish.

Quiet good and interesting.

Rye pairs well with lavender, both mix into something "New".

Will do again 

Grappa stretching frontiers

2 oz Grappa, Nardini (White 100 abv)
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄3 oz Apricot liqueur (Cartron)
1⁄3 oz Herbal liqueur, Yellow Chartreuse
Instructions

Give a good stir, strain, coupe

Notes

Liked it like that.
Punt e mes and apricot brandy pairs well.

Maybe something needs to be added or scaled back. Chartreuse is very Light

History

Just bought my first botte of grappa and discovered i Like it pretty much !

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
Similar cocktails

Summer's Rathbone

1 sli Cucumber (Muddled)
3⁄4 oz Gin, Leopold Brothers (Summer gin)
3⁄4 oz Basil eau-de-vie, St. George Aqua Perfecta
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Lemon juice
1 sli Cucumber (As garnish)
Instructions

Muddle slice of cucumber, in shaker, then add other ingredients. Shake and strain into chilled cocktail glass. Add garnish

Notes

Also works well if the gin is replaced with basil eau de vie (i.e. 1.5 oz basil eau de vie total). Photo had cucumber dipped in Hawaiian hibiscus salt.

Picture of Summer's Rathbone
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
Similar cocktails
  • Monsieur Big Thyme — Gin, Elderflower liqueur, Fleur de Thym, Lemon juice, Honey syrup
  • Blue and Yellow — Gin, Elderflower liqueur, Blueberry syrup, Lemon juice
  • Celery Sour — Gin, Elderflower liqueur, Fernet Branca, Pastis, Bitters, Lemon juice, Lemon peel
  • The Monarch — Gin, Elderflower liqueur, Lemon juice, Agave syrup, Mint
  • In a Pickle — Gin, Elderflower liqueur, Falernum, Lime juice, Cucumber, Dill

Latin Passion

1 1⁄2 oz Reposado Tequila (Fortaleza)
3⁄4 oz Passion fruit syrup (Small hand foods)
3⁄4 oz Lemon juice
Instructions

Shake and pour into chilled cocktail glass.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
  • Hurricane — Jamaican rum, Passion fruit syrup, Lemon juice
  • Wray of Light — Jamaican rum, Falernum, Lime juice, Pineapple syrup, Mint
  • Tatooine Sunset — Jamaican rum, Falernum, Bitters, Lime juice, Ginger syrup
  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime
  • Mexican Velvet — Reposado Tequila, Mezcal, Falernum, Lime juice, Pineapple syrup

City Bird

2 oz Rhum Agricole, Neisson blanc
1 oz Lemon juice
1⁄2 oz Campari
1⁄4 oz Triplum, Luxardo
1⁄2 oz Prosecco (to top)
1 Lemon peel (as garnish)
Instructions

Combine first four ingredients in shaker over cracked ice. Prepare a collins glass with a horse's neck garnish and cracked ice. Shake and strain into the glass; Top with a 1/2 oz prosecco (club soda is an acceptable substitute) for texture.

Notes

A drier, lighter take on the Jungle Bird. Effervescent, notes of summer grass and a splendid pink hue. Luxardo Triplum is essential to the taste of this drink, as it has a slightly nutty/pithy flavor that works well with Neisson and Campari. (Cointreau is too sweet.) If Luxardo Triplum is not available, the Luxardo Apricot works well.

History

Created as a variation of the classic Jungle Bird; the City Bird also works as a lighter, "session" counterpart to the rich blackstrap version Giuseppe Gonzalez popularized in NYC a couple of years later. We used this on a summer menu back in 2011.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Randy Wong, Clio Restaurant, Boston, MA
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
Similar cocktails
  • PX Daiquiri — Rhum Agricole, Pedro Ximénez Sherry, Lime juice, Nutmeg
  • Sur del Sol — Pisco, Blanco tequila, Aperol, Bitters, Grapefruit bitters, Lemon juice, Agave syrup, Cucumber, Salt
  • 5 Spot — Martinique Rum, Bitters, Lime juice, Maple syrup, Water, Ginger syrup, Basil
  • Daiquiri with Benefits (DWB) — Martinique Rum, Batavia Arrack, Lime juice, Cane syrup
  • Lemon Basil Vodka Martini — Vodka, Lemon juice, Simple syrup, Basil, Lemon

Smoky Sunset

1 oz Mezcal, Del Maguey
1 oz Gran Classico
1 oz Rosato Vermouth, Atsby Armadillo Cake
1 ds Bitters, Bittermens New Orleans Coffee (I used Crude Big Beak, Coffee & cocoa bitters)
Instructions

This is a smoky Negroni replacement - build it in the glass, or stir it up and strain it into a glass with one big cube. And reflect on a summer evening’s approach in AZ or NM.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Randall Rothenberg
Source reference

Original recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Nice negroni riff. I used campari/aperol .66 and .33 for the Gran Clasico. On Vermouth, used .66 Rosato and .33 Rosato infused with smoked chipotle chilies. Finished with autumn bonfire aromatic.
Similar cocktails

Carnival Sour

1 1⁄2 oz Cachaça, Avúa Prata
3⁄4 oz Coconut liqueur, Kalani
3⁄4 oz Lime juice
1 sli Orange (as garnish)
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake and pour into chilled cocktail glass. Garnish.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jesse Medlong
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
Similar cocktails
  • 21st Century — Blanco tequila, Crème de Cacao, Pastis, Lemon juice
  • Infante — Tequila, Orgeat, Lime juice, Orange flower water, Nutmeg
  • In the Light of the Sun — Light rum, Coconut liqueur, Crème de Cacao, Strega, Lime juice
  • Hawaiian Sunset — Vodka, Lime juice, Lemon juice, Orgeat, Grenadine, Lime peel
  • Almond Brother — Tequila, Amaretto, Apricot liqueur, Lime juice, Orgeat, Maple syrup

Espaguetis Occidental

1 oz Reposado Tequila, Espolon Reposado
1 oz Mezcal, Del Maguey Vida
1 oz Cynar
1⁄2 oz Sweet vermouth
1⁄4 oz Averna
1⁄4 oz Ancho Reyes chile liqueur (Verde)
1 ds Orange bitters
1 twst Lemon peel (express and garnish)
Instructions

Stir with ice, strain and pour up in chilled glass, express lemon peel and add as garnish.

Notes

Please note: I use the Verde (green) Ancho Reyes - it's a lot different than the normal red chile version.

Picture of Espaguetis Occidental
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Dave Hebb
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
Similar cocktails
  • This is Not Berlin — Reposado Tequila, Mezcal, Cynar, Grapefruit bitters, Crème de Pamplemousse, Cinnamon syrup, Grapefruit peel
  • Up Jumped the Devil — Mezcal, Rhum Agricole, Cynar, Herbal liqueur, Bitters
  • Horror Hotel — Mezcal, Apple brandy, Sweet vermouth, Apricot liqueur, Cynar, Bitters, Orange peel
  • Midnight Marauder — Mezcal, Bonal Gentiane Quina, Cynar, Bitters
  • Bitter Tears — Japanese Whisky, Light rum, Cynar, Salt, Grapefruit peel
jaketeyjake commented on 11/14/2022:

Pretty well balanced for all that liquor. Perhaps a little muddy in the middle. I tried adding a dash each of Bitter Housewife Grapefruit and Lime Coriander bitters to up the citrus a little, but there’s more tinkering to be done for my taste.

Subscribe to