Vodou Bokor

3⁄4 oz Haitian Rum, Barbancourt 8
3⁄4 oz Aromatized wine, Cocchi Americano Rosa
3⁄4 oz Apricot liqueur, Giffard abricot du Roussillon
3⁄4 oz Lime juice
1 rinse Absinthe
Instructions

Rinse a chilled coupe glass with absinthe. Shake the remaining ingredients over ice and strain into the glass.

Notes

Now that Barbancourt have released a 55% ABV version of the white rum, I plan to revisit this recipe using that and a mango liqueur.

History

Corpse Reviver #2 riff whose name translates roughly to 'Voodoo Priest'.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Benjamin Talbot
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Made with Appleton rare 12 yr, Cocchi Vermouth, R&W apricot, and Vieux Pontarlier absinthe
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Far From the Tree

2 1⁄2 t Islay Scotch, Laphroaig 10
1⁄2 oz Campari
3 1⁄2 oz Hard cider (Aspall Premier Cru)
7⁄8 oz Elderflower liqueur, St. Germain
Instructions

Build in order in a highball glass filled with ice. Stir gently.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Benjamin Talbot
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Great summer drink. Nice smoke nose and taste. Cider makes it go down too easy.
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Kwai Club

2 oz Gin, Plymouth
1⁄2 oz Lychee liqueur, Kwai Feh
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Lime juice
1 ds Orange bitters, Angostura
1 ds Bitters, Angostura
Instructions

Shake all over ice and strain into a chilled V-martini glass.

History

Pegu Club riff.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Benjamin Talbot
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Quetzalcoatl's Cup

2 oz Tequila, Ocho Reposado
3⁄4 oz Campari (cacao nib-infused)
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Crème de Cacao, Giffard
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir all ingredients over ice and strain into a chilled coupe glass.

History

A tequila based Psycho Killer riff. Good, but missing something. A dash of mezcal perhaps?

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Benjamin Talbot
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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  • Café de Olla — Tequila, Amargo-Vallet, Coffee syrup, Orange peel
  • Low Rider — Blanco tequila, Zucca, Crème de Cacao, Bitters
  • Brovodo — Reposado Tequila, BroVo Amaro #14, Sweet vermouth, Coffee liqueur, Bitters, Simple syrup
  • Cactus Campfire — Tequila, Chocolate bitters, Mezcal, Vanilla syrup
  • More Heat Than Light — Ancho Reyes chile liqueur, Amargo-Vallet, Overproof rum, Crème de Banane, Fernet, Sweet vermouth, Coffee bitters, Orange peel

Cobra Kai Tai

3⁄4 oz Bitters, Angostura
3⁄4 oz Campari
1⁄2 oz Navy strength rum, Smith & Cross
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Orgeat
1 oz Lime juice
1 oz India Pale Ale
1 spg Mint
Instructions

Shake all ingredients, strain into an old fashioned glass filled with crushed ice. Garnish with a mint sprig.

Yields Drink
Year
2017
Authenticity
Your original creation
Source reference

https://www.youtube.com/watch?v=x3ze26LhssE

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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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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  • Bernardino Sour — Fernet Branca, Bitters, Lemon juice, Maple syrup, Egg white, Mint
  • Golden Gate Swizzle — Fernet Branca, Bitters, Falernum, Orange bitters, Lemon juice, Orgeat, Mint, Orange
  • Nightcap — Fernet Branca, Lime juice, Rich demerara syrup 2:1
  • The Alligator — Fernet Branca, Orange liqueur, Lime juice, Cinnamon syrup, Lime

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
  • Christmas in Prison — Apple brandy, Virgin Islands Rum, Palo Cortado Sherry, Cranberry bitters, Cinnamon syrup, Maple syrup, Orange peel

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
(7 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/

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