Herbal Rye

2 1⁄2 oz Rye, Rittenhouse 100
1⁄3 oz Rosemary syrup
1⁄8 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Rock glass, stir, serve.
Garnish lemon peel

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Caraway Sour

1 oz Rhum Agricole (White)
1 oz Light rum
1 oz Lime juice
3⁄4 oz Cumin syrup (homemade, and strong)
1 ds Orange flower water
1 ds Almond syrup (Bitter Almond extract)
1 ds Thai Bitters
Instructions

Shake, strain, coupe,

Notes

Light on bitter Almond and orange blossom water

Yields Drink
Year
2018
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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That Time in Guadalajara

1 1⁄2 oz Blanco tequila
1⁄2 oz Amargo-Vallet
1⁄2 oz Simple syrup
1⁄4 oz Lime juice
1⁄2 oz Egg white
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Combine everything. Dry shake. Then shake with ice and strain into handsome cocktail glass. Garnish with an extra drop or two of bitters in foam.

Notes

Personally, used aguafaba instead of egg whites. Tequila was Volcan de Mi Tierra Blanco.

Yields Drink
Year
2018
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Gateway Sling

2 oz Bourbon, Buffalo Trace
1⁄2 oz Averna (Amaro Siciliano)
1⁄2 oz Cherry Liqueur (McGuinness Cherry Brandy)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
3 Brandied cherry (1 as garnish)
Instructions

(If you have brandied cherries, muddle 2 at the bottom of the shaker first)

Add all ingredients to shaker glass with ice. Shake and strain in to highball glass filled with ice.

Garnish with 1 brandied cherry.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Need to make some brandied cherries and try again, but very good first attempt.
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Macadamia Sour

1 1⁄2 oz Macadamia nut liqueur, Trader Vic's
3⁄4 oz Trinidad rum, Scarlet Ibis
1 oz Lemon juice
1 bsp Cane syrup
1⁄2 oz Egg white
1 twst Lemon peel (as garnish)
1 Brandied cherry (as garnish)
Instructions

Add all ingredients to shaking tin, dry shake, wet shake, strain into either a cocktail coupe or an ice-filled old fashioned glass. Garnish with a lemon peel and brandied cherry.

Yields Drink
Year
2015
Authenticity
Your original creation
Source reference

http://www.jeffreymorgenthaler.com/2012/i-make-the-best-amaretto-sour-i…

Curator rating
Not yet rated
Average rating
Not yet rated
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No Stone Unturned

1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Fernet Branca
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Absinthe
1 pn Salt (as garnish)
Instructions

Combine liquid in a rocks glass. Add 1 large ice chunk and stir. Garnish with pinch of salt.

Yields Drink
Authenticity
Authentic recipe
Creator
Adapted from Sichuan Garden II, Woburn, Mass.
Source reference

https://www.wsj.com/articles/salt-the-other-shaker-cocktail-recipes-are…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
Similar cocktails
drinkingandthinking commented on 10/02/2022:

Fernet and absinthe work well together and salt plays a role in tying it altogether. Interesting but not exactly my cup of tea.

Song of Solomon

1 1⁄2 oz Rye (Overproof)
1⁄2 oz Cynar
1⁄2 oz Dry vermouth
1⁄2 oz Maraschino Liqueur
2 ds Celery bitters
2 dr Salt Solution
Instructions

Combine ice with ingredients in a cocktail shaker. Stir and strain into a coupe glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Adapted from Eveleigh, West Hollywood, Calif.
Source reference

https://www.wsj.com/articles/salt-the-other-shaker-cocktail-recipes-are…

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Made the 1st time with Fees Bros bitters and a very strong salt solution. 2nd time will try scrappys and to back off on the salt
  • very good!
  • Used fennel bitters. The rye is a little odd in this, adding peanutty flavors to an herbaceous drink. Interesting.
  • Every bit as magical as the name implies.
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jensck commented on 2/21/2018:

Every bit as magical as the name implies.

Craig E commented on 6/11/2024:

That's what the source says too, so I've curated to correct. Thanks @yarm!

lesliec commented on 6/12/2024:

What a fascinating drink! There's a lot going on, but it all works and somehow I can still taste the celery (used my own home-made bitters). Highly recommended.

The Comet

1 1⁄2 oz Cognac
1⁄4 oz Triple sec, Cointreau
1⁄4 oz Drambuie
1 oz Grapefruit juice
1 twst Grapefruit peel (as garnish)
Instructions

Shake all ingredients, serve up, garnish with a grapefruit twist

Yields Drink
Year
1952
Authenticity
Unknown
Creator
Eddie Clarke, Albany Room, Albermarle St, London
Source reference

https://www.diffordsguide.com

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Tastes like a brunch drink to me (though not low ABV). I wonder if a touch of lemon juice would buttress the acidity a bit.
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Hurly-Burly

3⁄4 oz Cognac, Pierre Ferrand Ambre
3⁄4 oz Amaro Montenegro
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
Instructions

Shake with ice & strain into a cocktail glass

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Frederic Yarm, Boston
Source reference

http://cocktailvirgin.blogspot.fr/2013/07/hurly-burly.html

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Very nice. Bracingly tart, disarmlingly complex, and just sweet enough. Nothing but the lemon is immediately recognizable but it's all there.
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HallA commented on 9/07/2025:

Really good equal parts cocktail. One of the best things at tamping down the cloying note of cognac that I tend to dislike and nice balance and interesting almost cola -like evolution.

yarm commented on 9/09/2025:

I forgot that this one was "mine" -- I always attribute the initial idea to Paul Manzelli at Bergamot in Somerville, MA, who made me a 5 part Hoop La riff that I felt needed a little work. I went home and made it again but dropping the orange liqueur to what's published here.

Bishop Berkeley

2 oz Gin, Beefeater
1 oz Byrrh
1⁄4 oz Zirbenz Stone Pine Liqueur
1⁄4 oz Simple syrup
2 ds Bitters, Boker's
1 ds Absinthe, St. George
1 twst Orange peel (as garnish)
Instructions

Stir all ingredients with ice and strain into a rocks glass. Garnish with an orange twist.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Used Gomme syrup instead of simple for no reason other than - as long as I'm grabbing Byrrh, Bokers, and Zirbenz SPL, why go as simple as simple?
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