Big Red Sun

2 oz Brandy, Lustau Brandy de Jerez Solera Reserva
1 1⁄4 oz Salers Gentiane
1⁄2 oz Bigallet China-China
1 twst Orange peel
Instructions

Stir with ice, strain, serve up with twist

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Carcciofini

1 1⁄2 oz Aromatized wine, Cocchi Americano
3⁄4 oz Cynar 70
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
6 dr Salt Solution (4:1 h2o:salt)
Instructions

Shake regal style (with grapefruit peel), strain onto big rock in DOF.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Jared Kline, Half Step, Austin TX (USA)
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Incanto — Sparkling white wine, Cynar, Elderflower liqueur, Lime juice, Lemon peel
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Fin de la guerra

1 1⁄2 oz Armagnac, Tariquet Bas Armagnac VS
3⁄8 oz Crème de Noyaux, Tempus Fugit
1 bsp Honey syrup (3:1 syrup, scant barspoon)
1⁄2 oz Palo Cortado Sherry, Lustau
6 dr Celery bitters, Bittermens Orchard Street Celery Shrub
Instructions

OF style. Stir all ingredients with big rock, garnish with horseneck lemon swath

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Jared Kline, Half Step, Austin TX (USA)
Curator rating
Not yet rated
Average rating
Not yet rated
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Jorge de la jungla

1 1⁄2 oz Tequila, Ocho Blanco
3⁄8 oz Falernum, Velvet Falernum
3⁄8 oz Gran Classico
1 oz Pineapple juice
1⁄2 oz Lime juice
Instructions

Whip shake, top soda, dump over spear, garnish with lime and pineapple leaf.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jared Kline, Half Step, Austin TX (USA)
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Moscow Sugarclutch

1 1⁄2 oz Vodka, Aylesbury Duck
3⁄8 oz Cherry Liqueur, Cherry Heering
3⁄8 oz Licor 43
3⁄4 oz Lemon juice
2 ds Bitters, Angostura
Instructions

Whip shake, top with soda, dump over spear, garnish with cherry lemon flag.

Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jared Kline, Half Step, Austin TX, USA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Death Proof

2 sli Cucumber
2⁄3 oz Gin
7⁄8 oz Ginger liqueur (Giffard)
2 t Pineapple Gum Syrup
2 t Lemon juice
1⁄2 Egg white
8 lf Cilantro
Instructions

Muddle cucumber, shake remaining ingredients, double strain, garnish with a cilantro sprig.

Yields Drink
Authenticity
Authentic recipe
Creator
Giffard
Source reference

http://www.giffard.com/en/recette/death-proof-3/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Is there room for celery bitters??
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Zachary Pearson commented on 4/26/2018:

Curated this - removed copyrighted picture/instructions. Rewrote instructions, changed coriander to cilantro,as that is the usual US usage. Thanks,  Zachary

Raspberry Merkin

1 1⁄2 oz Bourbon, Old Forester
1⁄2 oz Raspberry syrup
1⁄2 oz Lemon juice
1 oz Champagne
1 lf Basil (as garnish)
Instructions

Shake bourbon, syrup, and juice; strain into a flute, top with champagne, and garnish with a slapped basil leaf

Notes

This drink should be tart, so be careful not to make it too sweet. I would not omit the basil leaf, either.

Yields Drink
Year
2018
Authenticity
Authentic recipe
Creator
Lily Dean, Old Kentucky Bourbon Bar, Covington, KY
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The Ben Franklin

1 1⁄2 oz Bourbon
1 oz Mead, Colony Meadery Earl Grey
1 oz Lemon juice
1 oz Honey syrup
1 twst Lemon peel
Instructions

Stir all ingredients except garnish over ice. Strain into a footed goblet with a single large cube of ice. Garnish with the lemon twist.

History

Domenico Lombardo, founder/executive chef of Mint Gastropu: “The better the mead, the better the drink. Bergamot-scented Earl Grey mead from nearby Colony Meadery plays nicely with Bourbon and honey syrup, like a more potent version of afternoon tea.”

Yields Drink
Authenticity
Unknown
Creator
Courtesy of Mint Gastropub, Bethlehem, Pennsylvania
Source reference

https://www.winemag.com/gallery/mead-cocktails-from-the-hive-mind/#gall…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Pisco Punch

1 1⁄2 oz Pisco
1⁄2 oz Pineapple Gum Syrup
3⁄4 oz Water
1⁄2 Lime
1 cube Pineapple (as garnish)
Instructions

Shake, strain, small bar glass, garnish.

Notes

Recipes suggets using sugared pineapple chunks from making the pineapple syrup. 1/2 small lemon may be substituted for the lime.

Yields Drink
Authenticity
Unknown
Creator
San Francisco, CA
Source reference

Wonderich's Imbibe, citing Bronson's "Secrets of Pisco Punch Revealed", California Historical Quarterly, 1973.

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Ott's Special

1 1⁄2 oz Gin
3⁄4 oz Strega
3⁄4 oz Dry vermouth
1 ds Orange bitters, Regans' orange bitters
1 ds Bitters, Fee Brothers Orange
1 twst Orange peel (as garnish)
Instructions

Stir; strain; garnish.

History

Chris Amirault of eGullet found this in a 1937 UK Bartenders' Guild book.

Picture of Ott's Special
Yields Drink
Year
<=1937
Authenticity
Altered recipe
Creator
Jack Powell
Source reference

https://forums.egullet.org/topic/35798-strega/?do=findComment&comment=1…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Gives the Strega a stage to shine on.
  • Must try
  • Sophisticated spin on a martini. Maybe a touch too sweet.
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Shawn C commented on 1/29/2023:

I am not rating the posted cocktail, since I adjusted this from the 1937 Cafe Royale Cocktail Book ratios because I know the period cocktails often run a bit sweet with intense liqueur flavor. I used 2 oz Tanqueray, 1/2 Strega, 1/2 Noilly Prat Extra Dry, 2 dashes Regan's orange bitters, orange twist. This worked for my palate and I would rate it a 4, still substantial sweetness, but showcasing the herbal/botanical character of the Strega (which is similar to the Basque liqueur Izarra Jaune which I am fond of, a bit less sweet than Yellow Chartreuse, with more herbal character.) I will probably try this again with the Izarra to compare.

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