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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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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  • Mickeys Toddy — Bourbon, Ginger liqueur, Pear liqueur, Allspice Dram, Water, Lemon juice
  • Salvatore Daiquiri — Jamaican rum, Light rum, Cherry Liqueur, Averna, Jamaican #1 bitters, Lime juice, Lime peel
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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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Genever Daisy

1 3⁄4 oz Genever, Bols
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Orgeat
3⁄4 oz Lemon juice
Instructions

Shake all ingredients with ice, then strain into a chilled coupe glass.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Alex Smith for Whitechapel in San Francisco
Source reference

http://imbibemagazine.com/genever-daisy/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Getting In Tune

2 oz Bourbon, Bulleit
3⁄4 oz Cynar
1⁄4 oz Pistachio liqueur (Pisa)
1⁄4 oz Blood Orange Liqueur (Amara Rossa)
3 ds Bitters, Bittermens Burlesque
Instructions

Add to shaker with ice and stir. Strain into Coupe glass.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Esplanade Mezcal Swizzle

1 oz Mezcal
1 oz Amontillado Sherry
3⁄4 oz Lime juice
1⁄2 oz Falernum
1⁄2 oz Ginger syrup
1 spg Mint
Instructions

Colins, crushed ice, swizzle, garnish.

Yields Drink
Year
2016
Authenticity
Unknown
Creator
Danny Shapiro, Sink/Swim, Chicago
Source reference

http://imbibemagazine.com/esplanade-mezcal-swizzle/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Spicy Collins

3 lf Basil
1 sli Ginger
2 oz Gin, Beefeater
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄4 oz Aperol
3⁄4 oz Simple syrup
5 oz Soda water (to top)
Instructions

Muddle ginger+ basil. Shake all except soda, fine strain, Collins glass. Top with soda.

Notes

Fresh long drink.

Yields Drink
Year
2017
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Forest Murmurs

2 oz Blanco tequila
1 oz Mezcal, Del Maguey Vida
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Elderflower liqueur, St. Germain
1 bsp Blue Curaçao
1⁄2 oz Lemon juice
1⁄2 oz Agave syrup
1 spg Rosemary (briefly char rosemary sprig over gas flame)
2 dr Salt Solution
2 dr Eau de vie of Douglas Fir
Instructions

Rim a chilled old fashioned glass with lemon and dip into lemon/rosemary salt.
Place prepared glass over the charred rosemary sprig in order to trap the fragrant smoke in the glass.
Mix all ingredients over ice and strain into prepared glass.
Garnish with the charred rosemary sprig while still smoking.

Notes

The smokiness of the tequila and mezcal blends well with the other herbal and flowery notes provided by the Chartreuse and St. Germain, while the lemon juice and agave lend a subtle sweet and sour note. The charred rosemary and Eau de Vie of Douglas Fir round everything out with a sharp bracing astringency.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Ron Rovner
Source reference

Original creation

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Tasty! Subbed out Douglas fir eau de vie with Greek mastika spirit
  • Swapped agave for simple syrup and Blanco for reposado. — ★★★★
  • Refreshing. Had to sub yel. char. for gr. char. Added 2 sprays of Laphroaig 10year. Also used smoked salt.
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BamBoozled commented on 10/07/2020:

Tasty! Subbed out Douglas fir eau de vie with Greek mastika spirit 

RoofWood commented on 9/26/2023:

Skipped agave syrup, subbed mossy Oaxacan forest mist spray (from Shaker and Sppon) for Douglas fir eat de vie, and subbed dry curaçao for the blue stuff. The Del Maguey seemed to flatten it our a bit so I added a squeeze of lime which worked for me.

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