Chai Tea-Ni

1 oz Almondmilk liqueur, Baileys
1 oz Vanilla vodka
1⁄2 oz Cardamaro
1⁄2 oz Simple syrup (Spiced - see instructions)
1⁄2 oz Allspice Dram, St. Elizabeth
Instructions

Make the spiced simple syrup: 1/2 cup water, 1/2 cup brown sugar, 1/4 tsp allspice, cloves, cardamom, 1/2 tsp cinnamon, ginger. (Reserve 1/2 tsp of the spice mix for garnish)

Shake with ice, strain, serve in a coupe. Sprinkle a pinch of the spice mix over the top.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rhiannon, BoZone
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Rabo de Galo

1 1⁄2 oz Cachaça
3⁄4 oz Sweet vermouth
3⁄4 oz Cynar
2 ds Orange bitters
1 twst Orange peel
Instructions

Stir, up, express and garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.novofogo.com/cocktail-recipe-rabo-de-galo/

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Anders Erickson version Is: 1.5 oz cachaca .5 oz sweet vermouth .25 Cynar Lime garnish
  • Works with Zucca subbing in for Cynar.
  • Good. I've seen other recipes (Difford's) for 1 2/3 silver cachaca, .5 vermouth and .5 cynar. I think I like that ratio better. Also have subbed in Ramazzotti with nice results - careful on that though, can be a tad sweet.
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RoofWood commented on 8/27/2023:

We went with 2oz cachaca, 1/2 each cynar, and sweet vermouth. Still too sweet for me, improved half way down by adding a drop of coffee bitters, a dash of angostura, and an ice cube. The bottom was subsequently delicious with the garnish marinating in it.

Shawn C commented on 2/19/2025:

The origin of this cocktail was from Cinzano in the 1950's producing vermouth in Brazil and trying to promote it. Hence it used Cinzano Rosso as the vermouth, not Carpano Antica, Dolin, or Punt e Mes...and not even Cynar at first. Educated Barfly claims that Cinzano produced small glasses with markings for the pour and that it was simply 2:1 aged Cachaca and the vermouth, but I haven't seen any written confirmation of that. If there are glasses out there someone should be able to locate them since they likely would be in some collector's hands, but my first attempts came up empty.

The difficulty here is that there is no authentic recipe for the updated cocktail that I am aware of. There was likely some first time that Cynar was published as a key component (and caught on), but it would take someone familiar with Brazilian portuguese sources and cocktail history to figure that out. Instead we have a regional drink that varies, with an array of choices with different ratios or types of Cachaca/sweet vermouth, with Cynar and with or without Angostura or orange bitters. Plenty of room to find a combo that works.

Violeta Ahumado

1⁄2 oz Blanco tequila
1⁄2 oz Mezcal
1 oz Dry vermouth
1 oz Aromatized wine, Cocchi Americano
1 t Crème de Violette
1 twst Lemon peel
Instructions

Stir, strain, up, garnish.

Notes

A riff on Carrie Cole's Adelita [which is mezcal-free and calls for Reposado].

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
noksagt, Oakland, CA
Source reference

Self, https://www.reddit.com/r/cocktails/comments/72urvl/question_what_would_…

Curator rating
3 stars
Average rating
3.5 stars
(4 ratings)
From other users
  • See comments on the recipe on the web. Needs to be livened up a bit-- somewhat flat and cloying — ★★★
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Dan commented on 9/28/2017:

An unusual and interesting drink. Much lighter than one might think. Might be interesting with more spirit-forward ratios.

plandll commented on 1/23/2021:

I agree with Dan's comments. This would benefit from being a little brighter-- maybe the lemon twist needs to be more substantial than the one I used

Mezcaletti

1 oz Mezcal
1 oz Amaro Meletti
2 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Build in a rocks glass over a large cube, stir, garnish.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Richard Boccato, Bar Clacson, Los Angeles
Source reference

https://punchdrink.com/recipes/mezcaletti/

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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American Cocktail

2 oz Braulio
2 oz Aromatized wine, Imbue Petal & Thorn
2 ds Absinthe
2 ds Orange bitters
1 spl Club soda
Instructions

Stir all but soda in an ice-filled collins glass; top with club soda.

Yields Drink
Authenticity
Authentic recipe
Creator
NYC's Amor y Amargo
Source reference

http://www.saveur.com/article/recipes/american-vermouth-and-braulio-ama…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • I used Averna, Dolin, and Letherbee Charred Oak Absinthe Brun, and probably 2 oz of club soda. Great drink
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The Black Prince

2 oz Rum, Zacapa 23
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Averna
1 ds Orange bitters (Blend of Regan's, Fee Bros. & Angostura)
Instructions

Stir over ice and strain into a chilled coupe. No garnish.

Notes

CioCiaro and Ramazzotti are decent subs for Averna

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co
Source reference

Death & Co Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • 3.5
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Chandelle

3⁄4 oz Aromatized wine, Lillet Blanc
2 oz Blanco tequila
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Pear eau de vie, Clear Creek
2 ds Orange bitters
Instructions

Stir? Serve in coupe with orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Aaron Zieske, Little Bird Bistro, Portland, OR
Source reference

Alaska Beyond 9/2017 pg 135
http://www.paradigmcg.com/digitaleditions/abm-0917/html5/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Pan-Pan

1 oz Mezcal
1 oz Tequila
1 oz Lemon juice
1 oz Maple syrup
2 ds Cardamom bitters
3 Cardamom (pods)
Instructions

Shake; serve over large rock; garnish with cardamom.

Yields Drink
Authenticity
Authentic recipe
Creator
Aaron Zieske, Little Bird Bistro, Portland, OR
Source reference

Alaska Beyond 9/2017 pg 135
http://www.paradigmcg.com/digitaleditions/abm-0917/html5/

Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • So simple but so good! Not too sweet, cardamom adds spice. I love it with the vanilla notes of Milagro tequila.
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Walnut Room

1 1⁄2 oz Bourbon, Henry McKenna 10 Year Bottled in Bond
1 oz Walnut Liqueur, Nux Alpina
3⁄4 oz Amaro, CH Distillery
1 bsp Coffee liqueur, Galliano Ristretto
2 ds Bitters, Fee Brothers Black Walnut
1 twst Orange peel
Instructions

Stir, strain into old fashioned glass with a large cube or sphere. Garnish with orange peel.

Notes

CH Amaro is a amaro distributed primarily in Chicago; substitute with a split of Cynar 70 and Meletti if unavailable. Old Grand-dad 100 is a respectable (and slightly more cost effective) option for the McKenna.

History

Named after the historic Walnut Room in Chicago's State Street Marshall Field's (I refuse to call it Macy's).

Yields Drink
Year
2016
Authenticity
Your original creation
Source reference

http://macysrestaurants.com/walnut-room/
http://www.fieldsfanschicago.org/

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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Black Adonis

1 oz Oloroso sherry, La Bodega
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Pedro Ximénez Sherry, Gonzalez Byass Nectar
2 ds Bitters, Bittermens Xocolatl Mole
2 ds Orange bitters, Angostura Orange
1 twst Orange peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Bumped up the Carpano Antica to a full oz.
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