The Simi

1 oz Gin
1 oz Bénédictine
2 oz Heavy cream
Instructions

Add all ingredients into a shaker with ice. Shake vigorously and strain into a chilled coupe glass. (optional garnish: lemon twist).

History

I bought a bottle of Benedictine today. I saw the "Snowball" cocktail and decided to substitute Benedictine for Anisette.

YieldsDrink
Year
2017
Authenticity
Unknown
Creator
Carl in Simi Valley, CA
Source reference

I found the Snowball here:
http://www.completecocktails.com/Drinks/Snowball.aspx#.WMdW2G_yuQM

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Mustache Ride

1 1⁄2 oz Bourbon, Bulleit
1⁄2 oz Cynar
3⁄4 oz Lemon juice
1⁄2 oz Grade B maple syrup (in a 2:1 syrup)
1⁄2 oz Allspice Dram, St. Elizabeth
1 twst Lemon peel (as garnish)
1 Cherry (as garnish)
Instructions

Shake, strain into DOF, garnish

Notes

Original calls for maple simple syrup that includes peppercorns, fennel seeds, cloves, allspice, nutmeg, star anise, and a bay leaf (though I expect all that trouble doesn't make that much difference against 1/2 an ounce of St. Elizabeth).

Picture of Mustache Ride
YieldsDrink
Authenticity
Altered recipe
Creator
Anna Wallace and Joe Sundberg, Walrus and the Carpenter, Seattle, Washington (USA)
Source reference

Amaro p. 176

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4.5 stars
(22 ratings)
From other users
  • Delicious. Used 1/2 tsp of allspice bitters and gave a lovely spicy roundness to the drink. Sweet, but not too much, and just all round super tasty. A good digestif with hints of coffee.
  • Excellent. Used a short 1/2 oz of st Elizabeth. J likes! — ★★★★★
  • its a tiki based drink, add ginger/soda on top.
  • Allspice dominates. — ★★★★
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  • Billionaire — Bourbon, Absinthe bitters, Lemon juice, Simple syrup, Grenadine, Lemon
  • Good Morning, Sunshine — Cognac, Zucca, Rhubarb bitters, Lemon juice, Earl Grey Tea Syrup, Egg white
  • Stache — Rye, Pear liqueur, Bitters, Lemon juice, Cinnamon syrup, Egg white

Love this drink and I, too, make it with "just" mapel syrup instead of the maple syrup concoction provided in the book.

Silver Lining

1 1⁄2 oz Rye
1 Egg white
3⁄4 oz Lemon juice
3⁄4 oz Licor 43
6 oz Club soda
Instructions

Dry shake then shake first four ingredients. Strain into long-ice-cube filled Collins. Top with soda, let foam settle, then add more soda to raise froth above the lip of the glass.

Picture of Silver Lining
YieldsDrink
Authenticity
Authentic recipe
Creator
Joseph Schwartz
Source reference

Regarding Cocktails, p. 177.

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2.5 stars
(3 ratings)
From other users
  • Made with Tuaca. Doesn't do much for me: kind of a watered down whiskey sour.
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I agree that it's basically a watered down whisky sour riff, but with less soda and a bit more Licor 43 it's a solid 3 and worth exploring.

Sutter's Mill

2 wdg Pineapple (one as garnish)
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup
2 oz Bourbon
1 pn Cinnamon (as garnish)
Instructions

Muddle one wedge pineapple in juice and honey. Add bourbon, shake, strain into double rocks glass with a big rock. Garnish.

History

Variation on a Gold Rush.

YieldsDrink
Authenticity
Authentic recipe
Creator
Gil Bouhana
Source reference

Regarding Cocktails, p. 143

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  • The Crippled Creek — Bourbon, Lemon juice, Pomegranate molasses, Cane syrup, Dijon Mustard, Cucumber
  • Double Fill-Up — Rye, Lemon juice, Simple syrup, Pomegranate molasses, Mint
  • Basil Sour — Bourbon, Lemon juice, Simple syrup, Basil
  • Ex-Pat — Bourbon, Bitters, Lime juice, Simple syrup, Mint

Rye Hummingbird Down

2 oz Rye
3⁄4 oz Honey syrup
3⁄4 oz Lemon juice
1 t Herbal liqueur, Green Chartreuse
Instructions

Shake; strain; up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Marcos Tello
Source reference

Regarding Cocktails, p. 133

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3.5 stars
(6 ratings)
From other users
  • Solid drink, if not inspired.
  • Chartreuse adds just the needed complexity.
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Navy Rations

1 1⁄2 oz Rum, El Dorado 12 (Barbancourt 8 is also good)
1⁄3 oz Crème de bergamote, Briottet
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Cherry Liqueur, Cherry Heering
2 ds Pastis
1 ds Bitters, Angostura
1 twst Lemon zest
Instructions

Stir all but lemon with ice; strain; coupe; garnish with lemon zest

YieldsDrink
Year
2017
Authenticity
Authentic recipe
Creator
Giancarlo Quiroz Jesus, The Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Midnight Stroll

1 1⁄2 oz Rye
3⁄4 oz Campari
1⁄2 oz Ramazzotti
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Build with ice and stir well, garnish.

Picture of Midnight Stroll
YieldsDrink
Authenticity
Authentic recipe
Creator
Brandon Lockman, Red Star Tavern, Portland, Oregon (USA)
Source reference

http://www.seriouseats.com/recipes/2016/10/midnight-stroll-rye-campari-…

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Average rating
4 stars
(32 ratings)
From other users
  • I feel like bourbon this would be a 4. The rye just kind of clashed.
  • Better with 2oz rye, 1/2, Campari, 1/4 Curaçao and Ramazzoti, not quite as sweet. Might also be good with a dry, oaky bourbo
  • A quite spicy Boulevardier alternative.
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  • Cryptic Memo — Rye, Ramazzotti, Campari
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  • 1795 — Rye, Campari, Aperol, Sweet vermouth, Bitters
  • Windy City Lights — Rye, Aperol, Cynar, Herbal liqueur, Bitters
  • The Bellman — Rye, Sweet vermouth, Gran Classico, Bitters, Bigallet China-China, Orange peel

Made as pictured but with broken ice. Very good. I like the way the Ramazzotti sweet spice finishes and subdues the Campari.

Black River Punch

1 oz Lemon juice
1 oz Demerara syrup
1⁄2 oz Falernum
1⁄4 oz Allspice Dram
3 oz Jamaican rum, Smith & Cross
2 oz Tea (black)
3⁄4 c Crushed ice
1 pn Nutmeg (as garnish)
Instructions

In a blender, Flash blend/mix everything for 5 seconds. Pour unstrained into a tall glass or tiki mug and top with ice cubes. Garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Kevin Upthegrove
Source reference

http://5minutesofrum.com/episodes/2013/10/28/episode-15-smith-cross-jam…

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Average rating
4 stars
(3 ratings)
From other users
  • Great utilization of Smith & Cross. The allspice dram gets a bit lost, I might up it to a half ounce and drop the demerara to .75 oz.
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  • Mistaken Ray — Light rum, Gin, Jamaican rum, Bitters, Falernum, Crushed ice, Soda water, Lime juice, Honey syrup, Passion fruit syrup, Pineapple juice
  • Havana Harbor Special — St. Lucian Rum, Sweet vermouth, Cherry Liqueur, Absinthe, Bitters, Club soda, Lemon juice, Simple syrup
  • Harpo's Special — Light rum, Curaçao, Bitters, Lime juice, Simple syrup, Lime
  • Long Peninsula Iced Tea — Light rum, Curaçao, Cola, Lime juice, Simple syrup, Brewed Tea

Absinthe Frappe

1 1⁄2 oz Absinthe
1⁄2 oz Simple syrup
8 lf Mint
2 oz Soda water
Instructions

Muddle mint leaves with simple syrup. Add absinthe and shake with ice. Double strain into a highball glass over fresh ice. Top with soda water and garnish with a sprig of mint.

YieldsDrink
Year
1874
Authenticity
Unknown
Creator
Cayetano Ferrer, The Old Absinthe House, New Orleans
Source reference

https://www.washingtonpost.com/recipes/absinthe-frappe/14792/?tid=a_inl…

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  • Sea Fizz — Absinthe, Soda water, Lemon juice, Egg white, Simple syrup
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Oaxacan Bijou

1 1⁄2 oz Mezcal, Del Maguey Vida
1 oz Herbal liqueur, Yellow Chartreuse
1 oz Sweet vermouth, Carpano Antica Formula
2 ds Orange bitters, Angostura Orange
1 twst Lemon peel
Instructions

Stir, strain, up. Garnish with lemon twist

Notes

Ingredient amounts increased to typical US standard pours. May be a tad sweet for some, so consider dropping the Yellow Chartreuse to .75 oz (matching the Imbibe ratios for the classic gin Bijou). Also interesting with .75 oz Green Chartreuse, though I prefer the Yellow.

YieldsDrink
Authenticity
Authentic recipe
Creator
Giuseppe Santamaria, Boutique Bar at Ohla Hotel, Barcelona
Source reference

https://cocteleriacreativa.com/eng/recipes/detail/99/Oaxaca_Bijou

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Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • No yellow so 3/4 of Green Chartreuse. Zignum Anejo as base. Nice one, peat not dominating but present.
  • Balanced cocktail with hint of peat. I also gave a spray of Laphroaig 10yr.
  • def a little sweet but delicious.
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  • Renegade — Mezcal, Bourbon, Herbal liqueur, Orange bitters, Bitters
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A nice Mezcal drink with the right amount of peat. Not too sweet, as one person suggested. Myself, I recommend using 1oz of yellow chartreuse; using only 3/4oz may result in a stronger peat taste (a guess on my part). I used 3 dashes of orange bitters (2 ds of Regans' and 1of Angustora) with a nice result. With this drink, I also used an ample amount of lemon zest, which mixed well with the other ingredients. I rated the "Oaxacan Bijou" at 4.0; I almost went to 4.5--I obviously liked the drink!

The most prominent taste is prune! If you enjoy that, give this cocktail a spin.

For a still more southerly variant, try Pisco in place of the mezcal. Call the result a Piscou if you must.

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