Orkney Chapel

2 oz Scotch, Highland Park 12
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Sherry, Lustau Dry Amontillado
1⁄4 oz Orange liqueur, Grand Marnier
1⁄4 oz Cane syrup (2:1 sugar:water)
1 twst Orange peel (as garnish)
Instructions

Stir over ice, then strain into a martini glass. Garnish with the orange twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jason Littrell, Death & Co
Source reference

Death & Co Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Jive Turkey

1 oz Rye, Wild Turkey 101
3⁄4 oz Bourbon, Buffalo Trace
3⁄4 oz CioCiaro
3⁄4 oz Dry vermouth, Dolin
1⁄4 oz Elderflower liqueur, St. Germain
1 ds Bitters, Angostura
Instructions

Stir over ice, strain into a coupe. No garnish.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, Death & Co
Source reference

Death & Co Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • A wonderful thanksgiving cocktail. Because it's not thanksgiving without turkey! Sub Luciano for CioCiaro.
  • Used Sazerac rye and Elijah Craig bourbon. Enjoyable, notes of banana.
  • Made with Rittenhouse, Evan Wms. Single Barrel, and Noilly Prat. Peanutty rye was strong, other flavors muddle together.
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Ukrainian Negroni

2 oz Gin, Tanqueray
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Campari
1⁄4 oz Herbal liqueur, Jeppson's Malort
1 twst Orange (Orange coin/peel flamed)
Instructions

Stir; strain; coupe. Garnish by flaming the orange slice/disk over the top by squeezing the essential oils out while igniting them with a lighter.

Notes

Description in the Chicago Reader: "Unlike Europeans, who have a large selection of challenging herbal spirits to choose from, Americans—'raised on Ho-Hos and Coca-Cola,' as Maloney puts it—haven't learned to appreciate the bitter."

History

Entered in Chicago Reader's "Great Malort Challenge" in 2009

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Toby Maloney, Alchemy Consulting/The Violet Hour, Chicago, IL
Source reference

https://www.chicagoreader.com/chicago/the-great-malort-challenge/Conten…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Mental Hopscotch — Gin, Dry vermouth, Sweet vermouth, Herbal liqueur, Orange peel
  • Transvaal (variant) — Gin, Sweet vermouth, Amaro Montenegro, Bitters
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Nintenking commented on 11/29/2017:

Its a drinkable drink, but I can't imagine choosing this over a normal Negroni. One issue is the sweet vermouth ration, it is far too large and overpowering. The sweet vermouth is 3 times the amount of bitter. I prefer a ratio of 1 to 1 sweet vermouth to bitter in my normal Negroni.

 

This drink is unique because it uses Malort but at 1/4 oz in a 4oz drink I find its inclusion unnecessary. You got very little of the distinctive Malort flavor, which I personally think is a shame.

Shawn C commented on 10/08/2024:

The drink is actually a pretty good variation on the Negroni if one adjusts the volumes to contemporary levels (and overall alcohol content.) A spirit forward 4 oz drink (original recipe) is too high of an alcohol content, especially compared to a 3 oz equal parts Negroni which is moderate in overall potency. So I used 1.5 oz Tanqueray, 1.25 oz Carpano, 1/4 oz Campari, 1/4 oz Jeppson's Malort with a flamed orange peel and found it a more subtle variation on a Negroni. The proportions and volume work, providing an intermediate potency, and the Malort has an intensity/character that carry through into a long bitter finish, with no residual sweetness.

I will update the original recipe for the flamed orange peel (not an orange slice) that was actually called for.

Coffee Nudge

3⁄4 oz Dark Crème de Cacao
3⁄4 oz Coffee liqueur, Kahlua
1⁄2 oz Brandy
6 oz Coffee
1 1⁄2 oz Whipped cream (as garnish)
Instructions

Combine liqueurs with coffee and top with whipped cream.

Notes

Drinkboy has this as .5/.5/.5/5 oz coffee.

Yields Drink
Authenticity
Altered recipe
Source reference

http://www.drinkboy.com/cocktails/Recipe.aspx?itemid=47

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Roma Borgorock

1 1⁄2 oz Herbal liqueur, Green Chartreuse
1 1⁄2 oz Zucca
1 oz Sweet vermouth, Carpano Punt e Mes
4 ds Lemon bitters, Bitter Truth
1 twst Lemon peel
Instructions

Shake with ice and strain into an ice filled old fashioned glass. Garnish with lemon peel and Luxardo cherry.

Notes

Converted from metric to closest English equivalent. While the original build instructions indicate shaken, conventional wisdom would dictate this is a stirred drink (which is the way I prefer it).

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Francesco Belei, Hotel Locarno, Rome
Source reference

http://www.starchefs.com/cook/recipe/francesco-belei/roma-borgorock

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • nice and smokey but a hair on the syrupy side...also tried with orange bitters and a touch of absinth
  • 12/31/17 - used Regan's Orange Bitters
Similar cocktails
Brindisi commented on 10/07/2017:

Love this drink! Have not tried it with the new Zucca recipe, though. The Roma Borgorock is one of the reasons I stocked up on the old recipe before it went away. And yes, have always made it stirred.

Patois Punch

1 oz Puerto Rican Rum
1 oz Calvados
1⁄2 t Donn's Spices #2
1⁄2 oz Lemon juice
1⁄2 oz Maple syrup
1 t Pumpkin puree
Instructions

Shake all the ingredients with ice, then strain into a coupe. No garnish.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Sundial — Cognac, Cherry Liqueur, Elderflower liqueur, Amaro Abano, Lemon juice, Orgeat, Egg white, Grapefruit

After the Conquest

1⁄2 oz Overproof rum, Plantation (O.F.T.D.)
1⁄2 oz Rhum Agricole, J. Bally (7 year old)
1 oz Rum, Diplomatico (Reserva Exclusiva)
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
1 ds Bitters, Bitter Truth Chocolate
1 twst Orange peel
1 twst Lemon peel
Instructions

Stir, strain over one big ice cube, express, garnish.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Miramar — Strega, Cynar, Rum, Lemon zest
  • Confiant — Virgin Islands Rum, Sweet vermouth, Bigallet China-China, Bénédictine, Bitters, Lemon peel
  • Tropiques — Rhum Agricole, Cognac, Coffee liqueur, Orange bitters, Passion fruit liqueur, Orange peel

Swollen Gland

2 oz Gin, Berkshire Mountain Distillers (Greylock)
1⁄2 oz Orange juice
1⁄4 oz Herbal liqueur, Yellow Chartreuse
4 ds Peychaud's Bitters
1 rinse Absinthe, Vieux Pontarlier Verte
Instructions

Shake with ice and fine-strain into a chilled Absinthe-rinsed coupe. Garnish with a cucumber ribbon on a pick.

History

Described in the PDT cocktail book as: "A subtle twist on Harry McElhone's famous Monkey Gland Cocktail, published in Harry's ABC of Mixing Cocktails in 1922."

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jim Meehan and Lydia Reissmueller, PDT, NYC
Source reference

PDT Cocktail Book

Curator rating
Not yet rated
Average rating
2.5 stars
(6 ratings)
From other users
  • Bizarre. Also I had to use green instead of yellow chartreuse
  • Very strong—not for everyday drinking. — ★★★
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Apple Jack

1 1⁄2 oz Applejack
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Apple cider
Instructions

Shake, strain, coupe.

Yields Drink
Authenticity
Unknown
Creator
Sasha Petraske, Milk & Honey, NYC
Source reference

"Regarding Cocktails" by Sasha Petraske

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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.38 Special

2 3⁄8 oz Blended Scotch
3⁄8 oz Herbal liqueur, Yellow Chartreuse
3⁄8 oz CioCiaro
1 twst Lemon peel
Instructions

Stir, strain, coupe, garnish.

Notes

Delicious. I'm not sure if the name warrants having to measure 3/8 of an oz 3 times, but the flavor of the drink is spectacular enough to keep making this one

Yields Drink
Authenticity
Unknown
Creator
Michael Madrusan and Sasha Petraske, Milk & Honey, NYC
Source reference

"Regarding Cocktails" by Sasha Petraske

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Very nice. Subbed .25 Cynar 70 and .25 Gran Marnier for the 3/8 CioCiaro. Used Dewars. This makes a pretty big drink...could reduce total volume a bit.
  • Excellent. I just did 1/2 and did not bother with 3/8 nonsense.
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Biff Malibu commented on 3/25/2022:

Worth toning the scotch down to 2 oz to allow the other contributors to shine through.

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