Smoke n' Bols

1 1⁄2 oz Genever, Bols
4 ds Scotch, Ardbeg 10
3⁄4 oz Lemon juice
1⁄2 oz Maple syrup
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Shake, strain, coupe, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jared Sadoian, Kirkland Tap & Trotter, Somerville, MA
Source reference

https://cocktailvirgin.blogspot.com/2014/08/smoke-n-bols.html

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Very good. Where I'd give the Penicillin a 5, this gets a 4. Next time I'll up the Ardbeg to 1 tsp and give it a scant 0.5 oz of maple syrup. Or maybe 2 oz of genever.
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Eye of the Hurricane

1 oz Jamaican rum, Coruba
1⁄4 oz Navy strength rum, Smith & Cross
3⁄4 oz Bitters, Angostura
1 oz Passion fruit syrup
1 oz Lemon juice
Instructions

Shake all ingredients, strain into an iced Hurricane or Collins glass. Garnish with a cherry and orange slice.

Notes

Hamilton Jamaican Black or Appleton are fine substitutes for the Coruba.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Jezebel

1 1⁄4 oz Dry vermouth
1 1⁄4 oz Cynar
1⁄2 oz Gin, Plymouth
1 ds Celery bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, express, twist.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Lacking celery bitters I subbed fennel bitters. This is a nice Cynar showcase, a kind of summer version of Search for Delicious. — ★★★★
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Bevx commented on 6/20/2017:

Do you have a preferred vermouth (or 2) for this one?

MOJO1229 commented on 6/21/2017:

Make mine Dolin--hands down.Or up, if you prefer. Actually, I'd probably use Dolin blanc. Well, I did. I ate (or drank) my own words. Not bad. A tad sweet, which is what I expected, given I used blanc vermouth, but otherwise a reasonable drink--one that I rated 3.5.

Next time, just to find out how dry vermouth stacks up against blanc vermouth, I'll try it dry and let you know which I like better. I just may be surprised!

andrelbhenrique commented on 2/02/2024:

Definitely a dryer version is preferred. 1 1/4 gin, 1 dry vermouth and 3/4 cynar 70.

Hubajube commented on 6/02/2024:

I used 1.5 charred onion Noilly Pratt, .75 cynar 70, .25 cinpatrazzo, and bittermans celery shrub. Excellent!

Missing Link

3⁄4 oz Rhum Agricole (blanc)
3⁄4 oz Jamaican rum, Wray & Nephew
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lime juice
1⁄4 oz Simple syrup (or mint syrup; optional)
2 oz Club soda
1 spg Mint (as garnish)
Instructions

Integration shake, strain over soda in a Collins glass, slap mint and garnish, serve with straw.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Great summer drink. — ★★★★
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Summer Water

1 oz Manzanilla sherry
1 oz Aromatized wine, Cocchi Americano
1⁄2 oz Gin
1⁄2 oz Campari
1⁄4 oz Lemon syrup
1⁄4 oz Lime juice
Instructions

Stir, strain, big rock, lime wheel.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails
Robbyfresh commented on 8/18/2018:

Lacking lemon syrup, used some homemade grenadine instead. Very tasty, low proof summer quencher 

Memphis

1 1⁄2 oz Rye, Rittenhouse 100 (hickory smoked)
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Aromatized wine, Cocchi Vermouth di Torino
8 dr Bitters, Bitter End Memphis Barbecue
1 twst Orange peel
Instructions

Stir all ingredients, strain into a chilled coupe or an old fashioned glass with a large cube or sphere. Garnish with an orange peel.

Notes

For the hickory smoked rye whiskey, smoke a 750ml bottle of Rittenhouse Rye using hickory wood chips in a PolyScience hand smoker (roughly 1/2 to 2/3 a bowl seems to be about right, a full bowl is too much)

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Plum The Depths

2 oz Gin
1 1⁄2 oz Plum (black or red plum juice)
1⁄4 oz Honey syrup
1⁄4 oz Clove Syrup
1⁄2 oz Lemon juice
3⁄4 oz Egg white
2 ds Bitters, Fee Brothers Plum
1 oz Club soda
Instructions

Dry shake all the ingredients except the club soda, wet shake, strain into a collins / highball glass with ice, top with club soda.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Jalisco

2 oz Tequila, Gran Centenario (Rosangel Hibiscus)
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz CioCiaro
1⁄4 oz Crème de mure
1 ds Bitters, Angostura
Instructions

Stir with ice, strain into a chilled coupe or an old fashioned glass with ice. Garnish with a cocktail cherry.

Notes

Alternate recipe in Stew Ellington's "1210 More Very Good Cocktails" lists 1 oz Ramazzotti instead of the Punt e Mes and Amaro CioCiaro.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Julie Reiner, Flatiron Lounge, NYC
Source reference

https://www.winemag.com/recipe/jalisco/
http://www.nytimes.com/2009/04/29/dining/29hibi.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Irish Cocktail

2 oz Irish whiskey
1⁄4 oz Curaçao
1⁄4 oz Absinthe
1 bsp Maraschino Liqueur
1 ds Bitters, Angostura
1 twst Lemon peel (garnish)
1 Olive (garnish)
Instructions

Stir, up, garnish

History

Predates at least 1927 per Harry MacElhone’s 1927 Barflies and Cocktails.

Yields Drink
Authenticity
Unknown
Source reference

https://drinkstraightup.com/2014/03/16/irish-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Pangolindo commented on 5/24/2019:

Tried this one yesterday with macallan: Not my stuff. I even disliked it...

2 stars

Dark Roots of the Earth

2 oz Mezcal, Sombra (raisin infused, see note)
1⁄4 oz Ancho Reyes chile liqueur
1⁄4 oz Crème de Cacao, Tempus Fugit
2 ds Bitters, Hella Bitters Smoked Chile
1 twst Orange peel
Instructions

Stir, strain into an old fashioned glass with a large cube/sphere. Garnish with an orange peel, expressed.

Notes

For the raisin infused mezcal, add 8 oz of unsweetened dark raisins to a 750ml bottle of mezcal for 24 hours; fine strain and re-bottle.

Yields Drink
Year
2015
Authenticity
Unknown
Source reference

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

Curator rating
Not yet rated
Average rating
Not yet rated
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