Whiskey-Ginger

1 1⁄2 oz Irish whiskey
3⁄4 oz Ginger syrup (honey ginger syrup)
2 1⁄2 oz Champagne (or other dry, high acid sparkling wine)
2 ds Acid phosphate (to taste)
2 dr Orange flower water
1 ds Bitters
Instructions

Build over ice in a double rocks glass with a lemon- and nutmeg-scented sugar rim, stirring in Champagne.

Notes

1. I go with Irish whiskey because it's less tannic than bourbon or rye and plays nicely wjth others. 2. A sparkling wine with low sugar and lots of acid, to offset the lack of citric acid, works best, particularly if it's also delicious. 3. If lacking acid phosphate, other acidulents—lactart, verjus, etc—work fine, but the salts in phosphate work well to integrate flavors. You can sub 1/4 oz lemon juice. 4. Scenting a sugar rim can be as easy as grating the aromatics (in this case, nutmeg and lemon zest) into the sugar before rimming.

History

This is a pricy and indulgent take on one of the simplest drink orders possible.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
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Daisy de Santiago

2 oz Light rum
1 oz Lime juice
1⁄2 oz Simple syrup
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 spg Mint (as garnish)
Instructions

Combine ingredients in a shaker with ice and shake until cold. Strain into a glass, then garnish with mint

YieldsDrink
Authenticity
Unknown
Source reference

Imbibe October 12, 2016

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Brandy & Bubbles (Shoofly)

1 1⁄2 oz Singani (can substitute Pisco)
1⁄4 oz Floc de Gascogne (or white pineau des charentes)
2 oz Champagne (brut or drier)
1⁄2 oz Honey syrup (1:1)
1⁄4 oz Ginger syrup
2 ds Acid phosphate
1 ds Bitters, Bittermens 'Elemakule Tiki
3 dr Orange flower water
Instructions

Build over one big rock in a nutmeg sugar-rimmed glass and stir, adding in Champagne.

History

A take on the Bolivian highball the Shoofly (Singani with ginger ale or lemon-lime).

Picture of Brandy & Bubbles (Shoofly)
Research and development. RGF, 2016.
YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Boomin' Granny — Champagne, Cognac, Apple juice, Lime juice, Honey syrup, Apple
  • Snowmelt — Sparkling white wine, Singani, Plum eau-de-vie, Yuzu bitters, Lemon juice, Simple syrup
  • L'Amour de L'Or — Champagne, Ginger liqueur, Bourbon, Lemon juice, Lemon peel
  • Spiced Pear Punch — Prosecco, Old Tom Gin, Cognac, Ginger liqueur, Pear puree, Lemon juice
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Jackline

2 oz Gin
1 oz Grapefruit juice
1 oz Aromatized wine, Cocchi Americano
Instructions

Shake, strain, straight-up, cocktail glass. Also excellent on the rocks in a double old fashioned glass. Thin grapefruit wedge garnish (optional).

Notes

Pink grapefruit version will appeal to Gin & Tonic fans

History

In offshore sailing, a Jackline is a rope to which a safety harness is clipped, allowing one to move about on deck in heavy seas without falling overboard. This cocktail may similarly comfort unsteady hands venturing in uncharted waters.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Lance Bridges, San Diego, California
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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Kingston Club

1 1⁄2 oz Drambuie
1 1⁄2 oz Pineapple juice
3⁄4 oz Lime juice
1 bsp Fernet Branca
3 ds Bitters, Angostura
1 oz Club soda (to top)
1 twst Orange peel (as garnish)
Instructions

Shake first five ingredients; add soda and strain over fresh ice in a Collins; garnish.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Jeffrey Morganthaler, Portland, Oregon (USA)
Source reference

http://www.jeffreymorgenthaler.com/2011/the-kingston-club/

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • So good on warm day! I could (but shouldn't) drink these all day!
  • Delicious and light. — ★★★★★
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  • Boo Loo — Gold rum, Demerara Rum, Jamaican rum, Pineapple juice, Lime juice, Club soda, Honey syrup, Pineapple
  • Dead Reckoning — Jamaican rum, Armagnac, Vanilla liqueur, Tawny port, Bitters, Lemon juice, Pineapple juice, Soda water, Maple syrup, Mint
  • Jerry's Hat Trick — Bourbon, Bitters, Pomegranate juice, Soda water, Lime juice, Cinnamon syrup
  • Pineapple Apricot Fizz — Pineapple rum, Apricot eau-de-vie, Soda water, Lime juice, Orgeat, Egg white, Orange flower syrup

Pedro Suckerpunch

1 1⁄2 oz Bourbon, Old Grand Dad
1⁄2 oz Pedro Ximénez Sherry, Lustau
1⁄2 oz Amaro Nonino
1⁄2 oz Lemon juice
2 ds Coffee liqueur, Caffé Borghetti espresso liqueur (as garnish)
Instructions

Shake, strain, rocks, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
15 Romolo, San Francisco, California (USA)
Source reference

http://punchdrink.com/recipes/pedro-suckerpunch/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Lemon and sherry balance each other well. Deceptively boozy. Stuck using cheap coffee liqueur which probably compromised the flavor and sweetened things too much. — ★★★★★
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  • Vampire Blues — Bourbon, Sherry, Bitters, Lemon juice, Simple syrup, Pumpkin butter, Cinnamon stick
  • Baumé Squad — Bourbon, Red wine, Bitters, Lemon juice, Orange juice, Grenadine, Orange peel
  • La Plante de la Lune (Plant of the Moon) — Bourbon, Chardonnay, Bitters, Celery bitters, Sea Buckthorn liqueur, Lemon juice, Apricot jam
  • Perfect Storm — Bourbon, Ruby Port, Allspice Dram, Orange bitters, Lemon juice, Honey syrup
  • Solera Sidecar — Cognac VSOP, Sherry, Orange liqueur, Amaretto, Lemon juice, Simple syrup

Esquivel

1 oz Haitian Rum, Barbancourt 8
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 ds Allspice Dram
3⁄4 oz Lime juice
3⁄4 oz Demerara syrup (1:1)
1 ds Bitters, Angostura
1 pn Nutmeg (as garnish)
Instructions

Whir with 12 oz pebble ice in a cocktail mixer and pour unstrained into a serving glass. Alternatively, whip shake with a few ice pebbles, pour, and top with more pebble ice. Garnish with freshly grated nutmeg and serve with straw.

Notes

A Planter's Punch made using my house black rum blend made in tribute to the king of space age bachelor pad music.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

https://www.youtube.com/watch?v=wVnD5Y2G97A

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Quite good, maybe 4+
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Rum & Cola (Blacktail)

1 oz Puerto Rican Rum, Bacardi Facundo NEO
4 oz Champagne
1⁄2 t Fernet Branca
3⁄4 oz Cola syrup
1 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
Instructions

Build over big chunks of ice in a DOF glass and stir. Garnish with fresh grated lemon zest.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Blacktail, NYC.
Source reference

Dr Adam Elmegirab via Facebook

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Don Fulano — Champagne, Puerto Rican Rum, White Crème de Cacao, Bitters, Sugar cube
  • Affaires de l'amour — Brut Champagne, Elderflower liqueur, Campari, Bitters, Lemon juice
  • Elderflower Royale — Champagne, Elderflower liqueur, Bitters, Sugar cube
  • The Long Hello — Champagne, Apple brandy, Elderflower liqueur, Bitters
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Didn't have cola syrup, but Ramazzotti subbed in quite nicely!

Roysty Nail

1 oz Blended Scotch
1 oz Islay Scotch
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Drambuie
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
1 Brandied cherry (as garnish)
Instructions

Stir; strain; up; garnish.

Notes

A mashup of a Rob Roy and a Rusty Nail. The proportions of the Scotch base may be altered according to the desire for smokiness.

History

Created for MxMo CXII: Mashups (October 2016). Version 2 splits the Scotch base with Islay, and specifies Punt e Mes as the vermouth.

Picture of Roysty Nail
Craig Eliason
YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, MN (USA)
Source reference

https://forums.egullet.org/topic/153512-drinks-2016-part-1/?do=findComm…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • V. 2 marginally more interesting, still quite accessible. Used Famous Grouse and Bowmore Legend.
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  • Rustiest Nail — Highland Scotch, Islay Scotch, Drambuie, Bitters
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I just had to try the "Roysty Nail:" A Rob Roy is one of my favorite before dinner drinks, and a Rusty Nail is one of my favorite evening cocktails. I must say that I was somewhat surprised how easily the drink went down--very smooth, no burn. On the downside, there was no outstanding notes or flavors, save from the Drambuie. For the blended Scotch I used Famous Grouse and for the Sweet Vermouth I used Antica Formula. I thought for sure the resulting drink would have more distictive notes given the sweet vermouth and Scotch, but I think the Drambuie overwhelms the other ingredients. As is, I rate the "Roysty Nail" between 3.0-3.5.

I'm going to make this cocktail again, but using different ingredients: (1) I may use a single malt Scotch so that it is more pronounced, (2) one person wondered if Punt e Mes might work for the sweet vermouth, so I will try it, and (3) I read on the Internet that Cocchi Americano can be used in place of a sweet vermouth. Finally, there is always Cinzano Rosso, which has a pronounced fruity flavor, which may overcome the blandness of the drink.

With some experimentation, I may get this drink into the 4.0 range, but for now, the Roysty Nail is a pleasant but somewhat bland drink, that has the potential to be a much better and more satisfying cocktail than it currently is.

Mojo, thanks for trying it out. Your take on it matches mine, so I made some alterations above which improve it some. Even still, its virtues are smoothness and accessibility rather than excitement and daring. 

(For the record, the original recipe was 2 oz blended Scotch, 1/2 oz sweet vermouth, 1/2 oz Drambuie, 2 dashes bitters, lemon twist and brandied cherry.)

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