Autumn in Manhattan

1 1⁄2 oz Rye, Rittenhouse 100
1 1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Blood Orange Liqueur, Pür•Likör Spice
3 ds Bitters, Dale DeGroff's Pimento Bitters
1 rinse Allspice Dram, Bitter Truth
1 twst Orange peel
Instructions

Stir, strain into either a coupe, up, or an old fashioned glass with a large cube/sphere, rinsed with allspice liqueur. Garnish with an orange peel, expressed.

History

Autumnal tweak on the wetter Jerry Thomas Manhattan / Employee's Only Manhattan template (equal parts rye whiskey and sweet vermouth, plus orange liqueur)

Yields Drink
Year
2015
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Run Through The Jungle

1 1⁄2 oz Dark rum, Ron Pampero Aniversario
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Coffee liqueur, Galliano Ristretto
1⁄2 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Lemon juice
1 bsp Demerara syrup (optional)
1⁄2 oz Egg white
5 dr Bitters (5-8 drops, as garnish)
Instructions

Dry shake, wet shake, strain into chilled cocktail coupe. Garnish with a swirl of 5-8 drops of bitters (Angostura, Bittermens Elemakule Tiki, Bittercube Jamaican No. 1, Dale Degroff's Pimento, etc.) atop the egg white froth using a cocktail pick.

Notes

Depending on the sweetness of the coffee liqueur used (and how dry your palate is), the barspoon of demerara syrup is optional. If not using Clément Créole Shrubb, sub with another orange liqueur and a dash of the one of aromatic / tiki bitters listed above.

Yields Drink
Year
2017
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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HallA commented on 8/16/2022:

My recommendation is that unless you're using kahlua or one of the pretty sweet coffee liqueurs (I actually haven't had galliano ristretto so don't know where it sorts out) I would use the demerara syrup. I usually like things pretty dry so I super super lowballed it (like three drops instead of a bsp and also used scarlet ibis for the non blackstrap rum, which is quite dry) and it was a little unbalanced / too sour.

Jerk Store

1 oz Mezcal, Sombra
1 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Cinnamon syrup
1 oz Lemon juice
3⁄4 oz Egg white
8 dr Bitters, Bitter End Jamaican Jerk
Instructions

Dry shake, wet shake, strain into a chilled cocktail coupe

Notes

The Bitter End Jamaican Jerk bitters are pretty strong and spicy; a decent sub might be a dash of Fee Brother's Barrel Aged Bitters plus a few drops of Bittermens Hellfire Habanero Shrub bitters.

Yields Drink
Year
2017
Authenticity
Unknown
Source reference

https://www.youtube.com/watch?v=LOetkFopHK0

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Used Bittercube Jamaican #1 and Firewater Tincture.
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Farmer's Armagnac

1 1⁄2 oz Armagnac
1⁄2 oz Bénédictine
1⁄4 oz Curaçao
3⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
1 pn Sugar (half rim)
Instructions

Shake and strain into prepared glass and garnish.

History

Sidecar riff.

Picture of Farmer's Armagnac
Yields Drink
Authenticity
Authentic recipe
Creator
Damon Boelte, Grand Army, Brooklyn, New York (USA)
Source reference

http://punchdrink.com/recipes/farmers-armagnac/

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • The distinction from a sidecar is subtle.
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Beachcomber

1 1⁄2 oz Light rum
3⁄4 oz Orange liqueur, Cointreau
3⁄4 oz Lime juice
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄8 oz Simple syrup (optional)
Instructions

Shake, strain, up.

Notes

In Trader Vic's formulation, the Beachcomber is a blended drink with 2 ounces of rum. For this shaken-and-strained variation, the amount of spirit is dialed back a bit. If you choose to blend your Beachcombers over ice, try upping the rum to 2 ounces per serving

History

Appears in the famous 1947 Bartender's Guide by tiki legend Trader Vic (Victor Bergeron, Jr.)

Yields Drink
Year
1947
Authenticity
Authentic recipe
Creator
Trader Vic (Victor Bergeron, Jr.)
Source reference

http://www.thekitchn.com/the-9bottle-bar-recipe-the-beachcomber-cocktai…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • See also Mixel version
  • Would go a touch lighter (0.5 oz) on the lime juice.
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Ficodindia Swizzle

2 oz Rum, Koloa
1 oz Pineapple juice
1⁄2 oz Prickly Pear syrup
2 ds Bitters, Angostura
2 oz Soda water
Instructions

Stir rum, syrup w/ bitters over ice, strain, top with soda or replace syrup w/ Ficodindia soda.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Death by Chocolate

1 1⁄2 oz Islands Scotch, Talisker (Storm)
1⁄2 oz Cynar 70
1⁄2 oz Amaro Meletti
1⁄2 oz Crème de Cacao, Tempus Fugit
3⁄4 oz Egg white
1 oz Stout (Chocolate stout, I use Young's Double Chocolate)
3 ds Bitters, Scrappy's Chocolate
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Dry shake all ingredients (make sure to keep a really tight seal when shaking due to the beer), shake with ice and strain into a chilled cocktail coupe. Optionally garnish with dark chocolate gratings or a pinch of dark cocoa powder

Notes

A good sub for the Talisker Storm is either Bowmore 12 Year or 1 oz Laphroaig 10 Year + .5 oz Monkey Shoulder (or other quality blend). If you want to amp up the peat, use all Laphroaig. Using standard Cynar will result in a slightly sweeter, less bitter drink.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Schuss

2 oz Gin, Reisetbauer Blue
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄4 oz Maraschino Liqueur
1⁄4 oz White Crème de Menthe
Instructions

Stir with ice, up.

Notes

I think a little on the plus side with the crème de menthe and on the minus side with the maraschino is best.

Yields Drink
Year
2017
Authenticity
Your original creation
Creator
Micah Stupak, Brooklyn, NY
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • You can taste everything in this. It's like a blast of mint and pine and juniper, with the liqueurs giving a bit of sweetness to thet gin. — ★★★★★
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Downtown Daiquiri

1 1⁄4 oz Light rum
1 oz Coconut Water
3⁄4 oz Lime juice
1⁄2 oz Pineapple Gum Syrup
1⁄2 oz Agave syrup (1:1)
1 sli Cucumber (garnish)
1 spg Mint (garnish)
Instructions

Shake, strain, Collins glass, rocks, garnish.

Yields Drink
Year
~2017
Authenticity
Authentic recipe
Creator
Blake Pope, Kindred, Davidson, North Carolina
Source reference

http://imbibemagazine.com/downtown-daiquiri/

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Coconut Cardamom Milk Punch

1 1⁄2 oz Coconut rum, Brinley's
1⁄2 oz Swedish Punsch, Kronan
3⁄4 oz Coconut liqueur, Kalani
1 1⁄2 oz Half-and-half
2 ds Bitters, Scrappy's Cardamom
Instructions

Shake, fine strain into a coupe or old fashioned glass.

Notes

The Brinley's coconut rum is the only one I've tried that's any good (though I'm hardly an expert on coconut rum). I'm sure the combo of it plus the Kalani coconut liqueur could be approximated with a light rum and Coco Lopez.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Reduce 1/2 to 1.25, increase Punsch to 0.75. Consider 3 ds Cardamom bitters.
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