Amelia Piquant

2 oz Gin (Greyling Modern Dry Gin)
3⁄4 oz Strawberry shrub (made per Serious Eats' cold process)
1⁄3 oz Maraschino Liqueur
1⁄3 oz Crème de Violette
1⁄4 oz Lemon juice
1 Maraschino cherry, Luxardo (as garnish)
Instructions

Shake, strain, straight up, coupe, garnish

Notes

Work in progress; I'm still tinkering with this.

History

Variation on a variation - wanted to try the Amelia Earhart and had strawberry shrub around. Originally sourced from Chowhound comment via Kindred Cocktails recipe entry.

Yields Drink
Authenticity
Altered recipe
Source reference

https://www.chowhound.com/post/touch-cocktail-607435?commentId=4813290

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Variation, work in progress
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Virgin's Sacrifice

1 1⁄2 oz Blanco tequila
1⁄2 oz Mezcal
3⁄4 oz Lime juice
3⁄4 oz Pineapple Gum Syrup
1⁄4 oz Passion fruit syrup
1 ds Chili pepper (tincture, thai)
1 c Crushed ice
Instructions

Blend. Tiki mug. Source notes garnish is cherry, pineapple spear, pineapple leaf, and an edible flower.

Yields Drink
Year
2017
Authenticity
Unknown
Creator
Christ Aivaliotis and Troy Bayless, Hawker Fare, San Francisco, CA
Source reference

http://imbibemagazine.com/frozen-cocktail-virgins-sacrifice/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Black Mesa

1 1⁄2 oz Demerara Rum, El Dorado 12
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Pedro Ximénez Sherry
2 ds Bitters, Angostura
2 ds Orange bitters
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, large rock, flamed orange peel garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Damon Boelte, Grand Army, Brooklyn
Source reference

http://imbibemagazine.com/grand-army-cocktail-black-mesa/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Peach Me How to Dougie

1 1⁄2 oz Bourbon
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 Peach (ripe)
1 ds Bitters, Angostura
1 c Ice
Instructions

Combine all ingredients in a blender.
Blend until smooth and serve in a glass of your choosing.

Yields Drink
Authenticity
Authentic recipe
Creator
TJ Lynch, Mother's Ruin, New York, NY
Source reference

http://punchdrink.com/recipes/peach-me-how-to-dougie/

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • This is ok. Maybe I'm less than enthusiastic bc it involves cleaning the blender. It's enjoyable.
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Bovs00 commented on 9/14/2017:

Added 1/2 oz campari in place of the bitters

Horsefeather (Ryan Maybee)

1 1⁄2 oz Whiskey, Rieger's Kansas City Whiskey
4 oz Ginger beer
4 ds Bitters, Angostura
1 wdg Lemon
Instructions

Build over ice in a Collins glass.

Notes

Recipe calls for a "squeeze" of lemon.

Curator's note: To make the most common variation of the original Lawrence, Kansas version of the drink (or if Rieger's is unavailable) use a rye whiskey.

History

This is Ryan Maybee's popular Kansas City take on the cocktail created in Lawrence, Kansas in the early 1990's. His version uses a blended whiskey (which includes some Oloroso sherry) that he was a partner in creating in ~2014. The original used rye whiskey (Old Overholt in particular.)

Yields Drink
Authenticity
Altered recipe
Creator
Ryan Maybee, Manifesto, Kansas City, MO
Source reference

http://punchdrink.com/recipes/horsefeather/
https://web.archive.org/web/20230601180407/https://www.epicurious.com/e…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Shawn C commented on 6/18/2024:

Just to be clear, Ryan Maybee didn't claim ownership of the Horsefeather or to have created it, although this is his particular take on the cocktail. Instead he revived the cocktail/expanded its reach and has researched its origins per https://web.archive.org/web/20171205142744/https://www.nytimes.com/2017…
He said that the drink appeared in Lawrence, Kansas in the 1990's and as a result "More than one old bartender claims they were flying through Old Overholt rye in Lawrence in the 1990s."

A more involved treatment of the Lawrence origins of the drink can be found in https://web.archive.org/web/20230601180407/https://www.epicurious.com/e… Here, the origin story is much more convoluted, credit is claimed by Jeremy Sidener in 1991 or 92 influenced by a Gaz Regan "Horse Feathers" drink published in 1991. The early Lawrence version used Old Overholt Rye but lacked ginger ale and had a mix substitution for it (Sprite, soda water, Peychaud's and a bit of Coca Cola.)

Shawn C commented on 6/18/2024:

Curated to include some of the history. I have changed this to an altered recipe and attached Ryan Maybee's name to it since this is his specific version which would not have been possible in the 1990's when the drink was developed. I also made a curator's note about using rye whiskey as an alternative to more closely resemble the original. I am not sure if a different/separate original recipe is warranted, because it evolved so much that I wouldn't know what to list for the original. (See the Epicurious archive link for more detail on this.)

Shawn C commented on 6/19/2024:

I haven't tried the version with Rieger's Kansas City Whiskey, but I have tried it a couple of times with rye (Rittenhouse, and Wild Turkey 101 rye). The combination of rye, ginger, and the generous amount of Angostura, with the small amount or lemon juice really works, 4.5 stars.

Captain Anne Bonnie

1 1⁄2 oz Añejo rum
1⁄2 oz Lime juice
1 sli Nectarine
1⁄4 oz Cynar
1 oz Peach liqueur, Combier
Instructions

Muddle nectarine in a shaker. Add rum, lime, Cynar, and peach liqueur, then add ice. Shake, double-strain into a chilled cocktail glass.

Notes

Double strain necessary to catch all that muddled nectarine! These recipes with muddled fruit work much better with a Boston Shaker and a Hawthorne strainer, with a wide spring, and a mesh strainer below as you pour into the glass. A capped cocktail strainer will definitely clog.

Picture of Captain Anne Bonnie
Yields Drink
Authenticity
Unknown
Creator
Back 40 West / New York
Source reference

Serious Eats: http://www.seriouseats.com/recipes/2012/08/captain-anne-bonnie-nectarin…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Very peachy, very tasty. Dark stone fruit is right
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Spring Rose

1 1⁄2 oz Gin, CH Distillery ("Key" gin)
1 oz Rhubarb syrup (2:1 simple syrup cooked on stovetop with 8 oz rhubarb)
1⁄2 oz Lime juice
4 lf Basil
1 lf Basil (ganish)
Instructions

Muddle 4 leaves basil slightly, add gin, lime and rhubarb in mixing glass. Stir with ice, strain into up glass. Garnish with smacked basil leaves.

Notes

Has a beautiful light pink color, a nice balance of sweet and tart.

History

Made this up with stuff I had growing - worked great!

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Mike Janowski, enthusiast
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Sweet (suprisingly not too sweet - although I used 1:1 syrup), soft and a very pretty drink with a light pink color and the basil garnish. Would be a crowd pleaser.
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Navy Fizz

1 1⁄2 oz Gin
1 sli Nectarine
2 spg Rosemary (one to muddle w nectarine, one for garnish)
3⁄4 oz Campari
3⁄4 oz Simple syrup
3⁄4 oz Lemon juice
2 oz Soda water (to top)
Instructions

Muddle nectarine and rosemary with the simple, add remaining ingredients except soda. Shake, strain over fresh ice into a Collins glass, top with soda, garnish.

Notes

The result is a harmonious marriage of the nectarine and rosemary. The Campari and Gin add bitter and herbaceous notes, giving it backbone. Though the 3/4 simple may seem generous, the drink is definitely not overly sweet. NOTE: These recipes with muddled fruit work much better with a Boston Shaker and a four prong strainer, with a mesh strainer below as you pour into the glass. A capped cocktail strainer will clog.

Picture of Navy Fizz
Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Tom Macy, Back Forty, NYC
Source reference

http://www.seriouseats.com/recipes/2012/08/navy-fizz-nectarine-gin-camp…

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • refreshing, bright, citrus,
  • Delightful combination of sweet, bitter and herbaceous notes. Perfect refresher and great color to boot.
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Zachary Pearson commented on 6/23/2017:

Curated this - rewrote instructions to avoid copyright. Thanks,  Zachary

Shawn C commented on 7/09/2023:

(Note: The original Serious Eats recipe calls for 1/2 of a nectarine cut into slices, rather than 1 slice.) Less flavor than expected based on the ingredients, but I only used a single slice of nectarine per the current posted recipe. Pleasant, with some rosemary and mild Campari bitterness, but lacking punch. Not sweet, not sour.

Arrackiri

1 oz Batavia Arrack
1 oz Lime juice
1⁄2 oz Agave syrup
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Mezcal
5 ds Bird's eye chile tincture
1 sli Cucumber (as garnish)
Instructions

Shake with ice, strain into a chilled coupe, garnish

Yields Drink
Authenticity
Authentic recipe
Creator
Damien Aries, Experimental Cocktail Club, Lower East Side, NYC
Source reference

Experimental Cocktail Book, p 137

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
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Strawberry Contessa

2 oz Gin, Plymouth (black peppercorn infused)
1⁄2 oz Amaro, Cappelletti Sfumato Rabarbaro
1⁄2 oz Honey syrup
1⁄2 oz Lemon juice
1 Strawberry (muddled)
Instructions

Remove the top from a strawberry, cut into quarters and muddle in a mixing tin / glass. Add the remaining ingredients; ice, shake and fine strain into a chilled coupe. Garnish with a few quick twists of black peppercorn from a pepper mill, and a few atomizer spritzes of 25 year old Pedro Ximenez sherry vinegar (or other high quality balsamic vinegar).

Notes

For the black peppercorn infused gin, add a tablespoon of black peppercorns to a 750ml bottle of gin. Infuse for 24 hours, strain and re-bottle.

Yields Drink
Year
2017
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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