Avenue & Davenport

1 1⁄2 oz Rye
1⁄2 oz Bourbon
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur
1⁄4 oz Fernet Branca
Instructions

Combine ingredients with ice, stir. Strain into a cocktail coupe.

Yields Drink
Authenticity
Authentic recipe
Creator
Christopher Flett, Pourhouse, Vancouver
Source reference

http://imbibemagazine.com/avenue-davenport-recipe/

Curator rating
Not yet rated
Average rating
3.5 stars
(23 ratings)
From other users
  • This is a great base for experimenting...think it could use a dash of embitterment chocolate bitters or a garnish to tie it together
  • The black pepper + mint + sweet funk of maraschino is an interestingly strange mix.
  • Light on the Maraschino. otherwise as is. *try with X-cho bitters.
  • Made with Rittenhouse 100 proof and Bulleit bourbon. Boozy, spicy, minty.
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MOJO1229 commented on 11/19/2016:

As I approached Avenue & Davenport (no pun intended!), I thought to myself, "Geez, what rye? what burbon?" The choice of each can make or break my liking or disliking of the cocktail. So, I played it safe and used Wild Turkey rye and Elijah Craig Bourbon. As it turned out, the choice was good: you want a pairing where the two complement each other, and avoid one overwhelming the other.

This pairing worked out nicely. After mixing, stiring with ice, blah, blah, blah, I took the first sip. Everything was in balance. Even the cherry notes were there, which surprised me somewhat, considering the amounts of rye and bourbon relative to the Maraschino Liqueur--and the Fernet-Branca. But...I thought as good as it was, it could be even better. Rummaging through my 20+ bottles of bitters, I knew what was needed. Tenatively, I added one, then two drops of Fees Bros. Whiskey Barrel-Aged Bitters.

Thankfully, those two little drops substantially improved the cocktail. I didn't add a third drop this time, but next time I will--maybe. The two were just right; hopefully three will not be too much. After all was said and done, I rated "Avenue & Davenport"
as a four. Try it and let others know what your thoughts are about this luscious before-dinner drink.

Cooper's Regard

1 oz Rye, George Dickel
1⁄2 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Manzanilla sherry
1⁄4 oz Falernum
2 ds Celery bitters
1 twst Lemon peel (as garnish)
Instructions

Build in an old-fashioned, stir with ice, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Caitlin Pfeiffer, Break Room 86, Los Angeles, California (USA)
Source reference

http://punchdrink.com/recipes/coopers-regard/

Curator rating
Not yet rated
Average rating
2.5 stars
(7 ratings)
From other users
  • Made with amontillado, Crown Royal rye, Tattersall sour cherry, and fennel bitters. Doesn't come together perfectly, but the sherry/cherry angle is intriguing.
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Follow That Black Rabbit

3⁄4 oz Fernet Branca
3⁄4 oz Gin, Beefeater
3⁄10 oz Lemon juice
3⁄4 oz Orange juice
3⁄4 oz Maple syrup
Instructions

Shake, strain, rocks in a highball.

Yields Drink
Authenticity
Authentic recipe
Creator
Kristian Kramp, Gefährlich, Denmark
Source reference

http://cocktailvirgin.blogspot.com/2011/11/follow-that-black-rabbit.html

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • A lot of sweet to stand up to the fernet, gets into cloying territory. Sweet tea associations. Some interesting flavors in there though.
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Vieux Ananas

1 oz Rye
1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Sweet vermouth
1⁄2 oz Bénédictine
1 ds Bitters
Instructions

Stir & strain to rocks glass with 1 big cube

Notes

Vieux Carré rift; "ananas" means "pineapple"

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Ezra Star, Drink, Boston
Source reference

http://imbibemagazine.com/vieux-ananas/

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Pleasant. I get Diet Coke on the finish.
  • Nice combination of flavors, a little on the sweet side. Maybe cut the vermouth and/or Benedictine next time
  • Very tasty and complex; 4.5 if I could
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Sunday Drive

2 1⁄2 oz Bourbon
1⁄2 oz Dry vermouth, Dolin
1 t Allspice Dram, St Elizabeth
1 t Peach liqueur, Mathilde
2 ds Bitters, Angostura
Instructions

Stir over ice and serve over 1 big block of ice

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Made with Apricot Brandy in place of peach. 2 oz Wild Turkey, 1/2 oz 101
  • Nice bourbon on the rocks inflection
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  • Uncle Neil — Bourbon, Brandy, Dry vermouth, Sweet vermouth, Campari, Orange bitters, Bitters
  • The City Hall — Rye, Apple brandy, Bual Madeira, Cynar, Ramazzotti, Lemon peel
  • River Rat — Rye, Armagnac, Sweet vermouth, Oleo-saccharum
  • McKittrick Old Fashioned — Bourbon, Pedro Ximénez Sherry, Bitters, Brandied cherry

Ardennes

1 oz Genever, Diep 9
1 oz Bonal Gentiane Quina
1 oz Bruto Americano
Instructions

Stir, strain over large ice in rocks glass; garnish with orange peel.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • 4.5 if I could.
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Spuyten Duyvil

2 1⁄2 oz Japanese Whisky, Nikka Coffey Grain
3⁄4 oz Sherry, Lustau Manzanilla
1⁄2 oz Sweet vermouth, Dolin
1⁄2 oz Ramazzotti
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
Instructions

Stir and strain into glass with orange. No ice.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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lesliec commented on 11/29/2016:

I like it, but a couple of points. This is a large drink - 4.25oz - well beyond my cocktail glasses. Is an Old Fashioned (or other) glass intended? And does 'no ice' mean 'not on the rocks' or 'room temperature'? Without dilution it might be closer to fitting in a glass, but a warm Manhattan doesn't seem right.

Craig E commented on 11/30/2016:

"Strain" suggests there's ice in the stir, I'd think.

Wilson

2 oz Sherry, Lustau Manzanilla
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Gin, Uncle Val's Botanical
2 ds Bitters, Bitter End (I use Chesapeake Bay Bitters)
1 ds Bitters, Bitter Truth Celery
Instructions

Stir all ingredients with ice and then strain into coup. No garnish.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
No similar cocktails found.

Rocksteady

1 oz Rum, Smith & Cross
1⁄2 oz Rum, Myers's
3⁄4 oz Ginger liqueur, Barrow's Intense
3⁄4 oz Lime juice
1⁄2 t Allspice Dram, St Elizabeth
1⁄2 t Cinnamon syrup
1 ds Bitters, Angostura
1 ds Hellfire Habanero Shrub, Bittermens
1 spg Thyme
Instructions

Combine over rocks, shake and double strain into glass with one big ice block. Garnish with thyme spring. Turn on the Alton Ellis and enjoy!

Notes

Flavors an homage to Jamaican cuisine and the wonderful funk of Smith & Cross.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
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jensck commented on 4/10/2022:

This is one of my all-time favorite drinks, right up there with classics like the French 75 and the Paloma. Thanks to the author for posting it!

Lost Lake's Fog Cutter

1 oz Gin
1 oz Demerara Rum, El Dorado White
1 oz Cognac
2 oz Lime juice
1 oz Orgeat
1⁄2 oz Sherry, Lustau East India Solera
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
Instructions

Combine all ingredients in a shaker tin with crushed ice and mix with a spindled drink mixer or shake hard. Pour into a tiki mug, top with more crushed ice. Garnish with a tropical assortment, serve with a straw.

Yields Drink
Authenticity
Altered recipe
Creator
Paul Mc Gee, Lost Lake, Chicago
Source reference

http://imbibemagazine.com/lost-lakes-fog-cutter-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Dangerously good, serving it with 2 straws is more reasonable... — ★★★★
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