Manhattanhenge

1 3⁄4 oz Rye, Rittenhouse 100
1⁄2 oz Blood Orange Liqueur, Pür•Likör Spice
1⁄4 oz Amargo-Vallet
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
2 ds Bitters, Bittercube Cherry Bark Vanilla
1 twst Orange peel
Instructions

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

Notes

If using a lower proofed rye, I'd suggest bumping it up to a full 2 ounces

Yields Drink
Year
2016
Authenticity
Your original creation
Source reference

https://en.wikipedia.org/wiki/Manhattanhenge

Curator rating
Not yet rated
Average rating
Not yet rated
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Thin Mint

1 1⁄2 oz Branca Menta
1⁄2 oz Amaro, CH Distillery
1⁄2 oz Crème de Cacao, Tempus Fugit
1 oz Lime juice
1 lf Mint (as garnish)
Instructions

Shake all ingredients, strain into a chilled coupe. Garnish with a single mint leaf, or shaved dark chocolate or cocoa power.

Notes

If the CH Amaro is unavailable, try Cynar, Cynar 70 or Meletti.

History

Holiday riff on my (also posted) Fernata Daiquiri

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Acrazes

2 oz Añejo rum
3⁄4 oz Sweet vermouth, Carpano
3⁄4 oz Apple cider
3 ds Peychaud's Bitters
3 lf Sage
1⁄4 t Demerara sugar
1 twst Orange peel
1 rinse Absinthe
Instructions

Rinse a rocks glass with the absinthe but don't toss it out. Put it all in the freezer for a bit.

Sage leaves, sugar, and Peychaud's in your shaker. Give it a real solid muddle. Then add the rest and stir for good while.

Take the rocks glass out, swirl the absinthe around. Double strain. Express the orange peel over the top and drop it in.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Micah Stupak, Brooklyn, NY
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Pantry Raid — Brandy, Aromatized wine, Falernum, Peach liqueur, Lemon bitters
  • Newton's Law — Apple brandy, Sweet vermouth, Absinthe, Peychaud's Bitters, Bitters, Pineapple juice, Lime
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Corner Office

2 oz Bourbon, WL Weller Reserve
1⁄4 oz Oloroso sherry
1⁄4 oz Walnut Liqueur, Nux Alpina
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Cinnamon syrup
2 ds Bitters, Bittermens 'Elemakule Tiki (rooibos-infused)
1 twst Lemon peel (clove-studded)
Instructions

Stir, strain, rock, garnish.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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8 Amaro Sazerac

1⁄4 oz Amaro Meletti
1⁄4 oz Aperol
1⁄4 oz Amaro dell'Erborista, Varnelli (or Lazzaroni Amaro)
1⁄4 oz Ramazzotti
1⁄4 oz Campari
1⁄4 oz Amaro Sibilla, Varnelli
1⁄4 oz CioCiaro
1⁄4 oz Amaro Montenegro (or Averna)
4 ds Peychaud's Bitters
1 ds Orange cream citrate, Bittermens
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Stir, strain into an old fashioned glass rinsed with Green Chartreuse

Notes

Though I don't believe this was part of the original recipe, I usually express the oil from a lemon peel per a traditional Sazerac

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Mayur Subbarao, Amor y Amargo, New York, NY
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Great for batching
  • Found it!
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yarm commented on 4/15/2021:

It's sad that Avery & Janet Glasser (then of the Bittermens) and Mayur Subbarao have been written out of the history by the current owners/managers of Amor y Amargo. The original articles only mention those three names, and they are the ones that found the space, developed the bar, and built out the amaro and vermouth programs.

Also, this addition is the 3rd recipe for this one drink. It's a moving target especially that they need to batch this and it depends on what they have enough of on hand (or by what they are newly fascinated by).

yarm commented on 5/11/2021:

The current lineup according to yesterday's Instagram is "8 Amaro Sazerac is the result of mixing Varnelli Dell' Erborista, Vecchio Del Capo, Averna, Ramazotti, Aperol, Montenegro, Cynar, Amer Nouvelle, Peychauds, Orange Cream Citrate, and Green Chartreuse Rinse." https://www.instagram.com/p/COsm_jMLUNK/

Alabama Stammer

1 oz Bourbon
1⁄4 oz Peychaud's Bitters
1⁄4 oz Maraschino Liqueur
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Apricot liqueur, Giffard
1 oz Orange juice
Instructions

Shake, strain over crushed ice, garnish with a cocktail flag and nutmeg.

Yields Drink
Year
2017
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Tiger Stripe — Brandy, Rye, Orange liqueur, Ginger liqueur, Peychaud's Bitters, Orange juice, Lemon juice, Gomme syrup, Ginger, Orange, Orange peel
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The Seymour

1 1⁄2 oz Mandarin orange liqueur, Mandarine Napoleon
3⁄4 oz Fernet Branca
1 oz Lemon juice
1⁄2 oz Ginger syrup
Instructions

Shake, strain, sugar-rimmed coupe.

History

Original calls for mint sugar on the rim.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Alex Strauss, Grandpa Johnson’s, Los Angeles, CA
Source reference

http://imbibemagazine.com/the-seymour-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Jamaican Pearl

1⁄2 oz Allspice (whole)
2 oz Jamaican rum, Appleton V/X
2⁄3 oz Lime juice
2⁄3 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Molasses (Pineapple molasses)
Instructions

Muddle allspice, mix, shake, strain in rock glass, ice. Straw.
Garnish: dried lime wheel, 3 allspice berries

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Tasted at Maria loca cocktail bar, Paris, France
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Flor de Pomelo

1 1⁄2 oz Nicaraguan Rum, Flor de Caña Gold 4
1⁄3 oz Campari
1⁄3 oz Lime juice
1⁄3 oz Elderflower syrup
1 sli Grapefruit (as garnish)
1 spg Mint (as garnish)
Instructions

Shake hard, strain in rock glass with crushed ice.
Garnish with sprig Mint + grapefruit slice.

Notes

Not sure measures are accurate (original recipe)

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Tasted at Maria Loca cocktail bar, Paris, France
Curator rating
Not yet rated
Average rating
Not yet rated
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Golden Parachute

1 oz Egg white
2 oz Spiced Rum (Chairman or maca)
2⁄3 oz Lime juice
1⁄3 oz Orgeat
1⁄4 oz Simple syrup
2 dr Orange flower water
4 lf Mint
1 1⁄2 oz Brut Champagne (to top)
Instructions

Dry shake, shake, strain in coupe.
Top with champagne.
Garnish with one Mint leaf over foam.

Notes

Juste so smooth and "perfect"

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Tasted at Maria loca cocktail bar, Paris, france
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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