The Cane & The Clove

1 oz Mezcal, Vago (Elote)
1 oz Demerara Rum
3⁄4 oz Pedro Ximénez Sherry
1⁄4 oz Falernum, Velvet Falernum
3 ds Bitters, Angostura
1 twst Orange peel (flamed as garnish)
Instructions

Stir, strain, coupe, garnish.

Notes

The mezcal vago elote has a thicker mouthfeel and more of a roasted corn note than many other mezcals. Avoid substitutes for this one.

Yields Drink
Year
2016
Authenticity
Unknown
Creator
Pastry War, Houston, TX
Source reference

http://imbibemagazine.com/pastry-war-cocktail-cane-clove/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Ok - I did not have this particular Mezcal, so subbed a Del Maguey, which may have a pretty different flavor profile. Mezcal dominated, and I felt like the best flavors of the rum were lost.
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Mad Max

1 oz Rye
1 oz Cynar
1 oz Aperol
1 twst Orange peel (as garnish)
Instructions

Stir, strain, coupe, garnish.

Notes

I've seen other recipes calling for 1.5 oz rye. Some menus list Old Overholt; some list Jim Beam. Cocktail has also appeared on menu of White Pillars, Biloxi, Mississippi.

Bourbon-based variants seem to have been called "Bro-vardier" or "Boulevard 28".

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Kingfish, New Orleans, LA
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Maybe 1.5 oz Rye?
  • Maddenly delicious!
  • Feared it might be too sweet, and it was.
  • Less bitter than a Bouleverdier, a bit sweeter, too. I’d give a 3.5 at least.
  • 05/05/18 - Awesome, very tasty
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Safety Net

2 oz Rum, Plantation 5 Year
1⁄4 oz Fernet Branca
1 1⁄2 oz Aromatized wine, Cocchi Americano
2 ds Bitters, Angostura
Instructions

Combine over ice. Stir, strain, pour.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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Apple-achia Italiano

2 oz Apple cider
1 oz Corn Whiskey (overproof)
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄4 oz Campari
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Luv4music commented on 10/09/2022:

Added a few dashes of Burlesque bitters. Really good addition.

Precision Timepiece

1 1⁄2 oz Jägermeister
3⁄4 oz Amaro Montenegro
3⁄4 oz Aperol
2 ds Pimento bitters, Dale De Groff
1 twst Orange peel (as garnish)
Instructions

Add all ingredients, except for the orange peel, into a cocktail shaker with ice. Stir gently and strain into a rocks glass with fresh ice. Garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague, Amor y Amargo
Source reference

http://www.cocktailbuilder.com/; https://www.liquor.com/recipes/precision-timepiece/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • I used a barspoon of allspice dram and then a small dash of Regan Orange bitters.. not sure it's the same but it's a nicely balanced cocktail.
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sevyryelsdorn commented on 3/25/2018:

Zachary - it is sweet, but I don't find it overwhelmingly or cloyingly so. The 'spicy-ness' and bitter elements seem well-balanced with the sweet from the Jager and the orangey notes from the Aperol. One note, though - I didn't have the bitters, so I subbed a small amount of SE Allspice dram and one ds of Bitter Truth Creole Bitters. I posted as I'm curious to explore interesting cocktail uses for Jagermeister.

Pangolindo commented on 5/29/2019:

Aperol and anise from jager combined well. Pimento bitters is essential, and add a little something allowing to tame the sweetness. I tried to add after a few sips 1/3 oz wray and nephew overproof: Not concluding! It tamed sweetness but taste too!

 

What about using amaro abano from luxardo which is dryer than montenegro ?

Do not have it... 

yarm commented on 8/14/2023:

Sother Teague at Amor y Amargo published in a 2015 Forbes article.

Los Galgos Panky

2 oz Cynar 70
1 oz Aperol
1 oz Bianco Vermouth, Cinzano Bianco
1 sli Orange (as garnish)
Instructions

Stir, strain, on the rocks, garnish.

Notes

Source describes this as served in a Collins with an orange slice, but picture shows in a rocks glas with an orange horse's neck

Yields Drink
Year
2017
Authenticity
Authentic recipe
Creator
Lucas Rothschild & Julián Díaz, Los Galgos Bar, Buenos Aires
Source reference

https://punchdrink.com/recipes/los-galgos-panky/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • This is a really good cynar drink. Somewhat bitter for the uninitiated.
  • Obviously Cynar forward, but the other flavors come through and complement well.
  • Cynar somewhat overwhelms the other ingredients (not that I'm complaining too much about that)
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Robbyfresh commented on 3/24/2018:

Obviously on the sweet side, but it makes a good digestif.

Lee-Stumper

1 1⁄2 oz Aquavit, Aalborg
1⁄2 oz Lemon juice (clarified)
1⁄2 oz Grapefruit juice (clarified)
1⁄2 oz Rich simple syrup 2:1 (Light Karo Syrup (star anise & clove infused- see note))
Instructions

Add ingredients to a mixing tin and stir aggressively to dissolve the Karo syrup into the drink. Add ice and hard shake until well chilled. Strain into a chilled single martini glass (4.5oz). Garnish with a star anise pod.

Notes

Gently warm 4oz of light Karo Syrup with 1 star anise pod and 3 whole cloves for ~10 minutes, making sure to keep it below a simmer. Strain and store.

History

I wanted to make a cocktail using a very non-traditional and currently taboo sweetener: Karo corn syrup. The richness and salinity of the aquavit played perfectly into this drink, and the spice addition added depth; clarifying the citrus added a sharpness and a bonus being visually cleaner, and the drink ended up with a luxurious, almost glassy texture to it. Really incredible!

Picture of Lee-Stumper
Jason Westplate
Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Zachary Pearson commented on 3/20/2018:

How would you go about clarifying the juices? I've used gelatin to clarify stock before, but I've heard good things about agar. Could you mix the juices evenly then clarify the whole thing so you don't have multiple processes going at once? Thanks,  Zachary

Cocktailian commented on 3/21/2018:

Zachary: I used the old egg-white technique (a "gel technique" that works because the acids of the juices cause the whites to curdle and glom onto solid particles to filter out)--that process also gets similar results with agar as well if you want to keep it vegan. If you don't have the money for a centrifuge you could just gravity-clarify (let the juice filter out naturally over a few days or so, though risking oxidation). And you can totally blend the juices to make it easier.

Pantry Raid

1 1⁄2 oz Brandy, Copper & Kings
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Falernum, Bitter Truth
1⁄2 oz Peach liqueur, Edmond Briottet
2 ds Lemon bitters (Dashfire)
Instructions

Stir all until well chilled. Strain into a chilled cocktail glass. Garnish with a cinnamon stick.

Notes

*Dashfire's lemon bitters are clean, and succinct with a fresh lemon flavor and minimal bitterness.

Picture of Pantry Raid
Jason Westplate
Yields Drink
Year
2018
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made with Bee's Knee's Peachy Keen. The spice notes were surprisingly understated.
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sevyryelsdorn commented on 3/21/2018:

It's rare I substitute everything in a drink, but made with Pierre Ferrand 1840, Kina L'Aero D'Or, BG Reynolds Falernum, R&W Peach, and Fee Bros. Lemon.  Did not work very well with these substitutes. Would cut back peach to 1/4 oz when using R&W, for starters.

Cocktailian commented on 3/22/2018:

Sven: yes, the Rothman & Winter is significantly sweeter and more of a true liqueur, whereas the Edmund Briotett is actually a creme de peche, so, although sweet, it is more of a clean, fresh peach flavor. Additionally, the glycerin base of the Fee Brothers bitters is going to give that candy component that the Dashfire bitters definitely do not have.

Dorstone

2 oz Gin
3⁄4 oz Sloe gin
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 twst Orange peel (as garnish)
Instructions

Stir, strain on rock in old fashioned glass. Orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Jason Patz, Williams & Graham, Denver, CO
Source reference

http://imbibemagazine.com/the-dorstone-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Age of Reason

2 oz Rye, Michter's
1⁄2 oz Cognac, Pierre Ferrand Ambre
1⁄2 oz Aromatized wine, Cocchi Americano
1 bsp Herbal liqueur, Green Chartreuse
1 bsp Herbal liqueur, Yellow Chartreuse
10 dr Bitters, Bittermens 'Elemakule Tiki
1 twst Lemon peel (Run around the rim and discard)
Instructions

Stir over ice and strain into a chilled cocktail glass. Run the twist around the rim of the glass, then discard.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Han Shan, B-Side, NYC
Source reference

http://bittermens.com/cocktails/age-of-reason/

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Subbed Catoctin Creek rye. I didn't have lemon...so maybe that would have helped, but I felt it lacked a little sumpin. I tried rubbing some rosemary on the rim which was fine, but still missing a bit, but it grows on you!
  • boozy then herbal
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