Jul See

1 1⁄2 oz Aquavit
1⁄2 oz Bénédictine
2 bsp Wine syrup
2 bsp Demerara syrup (My spice syrup; see notes)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Dry vermouth
Instructions

Stirred with ice, rock glass, large cube, orange peel garnish.

Notes

My spice syrup 1:1 demerara, heated with 4 cloves, 4 allspice berries, half a full star of anise (a/k/a 4 points of anise), a cinnamon stick, and 2 cardamom pods. Steep for 30 minutes.

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Tommy and the Ron Dels

3⁄4 oz Tequila, El Tesoro Reposado
1⁄4 oz Mezcal, Del Maguey Chichicapa
1 oz Añejo rum (Ron del Barrilito 3 Stars)
1⁄2 oz Galliano
1 ds Absinthe, Vieux Pontarlier Verte
1 oz Lime juice
1⁄2 oz Agave syrup
1 ds Bitters, Bittermens 'Elemakule Tiki
1 sli Lime (as garnish)
Instructions

Shake with ice, strain into an old fashioned glass over 1 big ice cube. Garnish

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Brad Farran
Source reference

Death & Co Cocktail Book, p.188

Curator rating
Not yet rated
Average rating
4.5 stars
(22 ratings)
From other users
  • Use 1/3 oz agave syrup
  • Did not have Galliano so subbed almost a half ounce of Licor 43 with absinthe to make the full half ounce. No agave or sweetener used. Crude (NC) tiki bitters. — ★★★★★
  • Sub Velvet Falernum for agave, will use 1/2 oz next time b/c a tad sweet, otherwise amazing. Will also try w/ salt rim & float star anise pod. 1 spritz absinthe in shaker, 1 more in glass upon serving. — ★★★★★
  • Really pretty amazing. Galliano and rum with tequila and mezcal seemed very risky but what an incredible result. I used agave nectar instead of syrup as per other comment.
  • Great mix between tiki and spicy agave flavors
  • Outstanding. Seems to please those who want something bright and summery as well those who want something with heft.
  • This has a lot of great elements. I have found it's a little sweet though. One person commented that they used agave nectar, not syrup. Maybe helps or cut to 1/4 oz syrup.
  • Excellent - garnished with mint leaves. Used: Herradura Resposado, Del Maguey Vida, Santiago de Cuba Anejo Rum, Lucid absinthe. Also agave nectar, not syrup
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Pillow Shot

3⁄4 oz Demerara Rum, El Dorado 12
3⁄4 oz Luxardo Fernet
3⁄4 oz Crème de Cacao, Tempus Fugit
3⁄4 oz Lime juice
Instructions

Shake, strain, down

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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nemovere commented on 10/15/2022:

So sour that the lime seems to cover most other flavors unfortunately, although what's left would still be pleasant to cool down on a hot day.
Increasing Crème de Cacao to a full 1oz improves the balance slightly and lets the flavor rise a little above the sour lime.

Your Cover's Blown

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Dry vermouth, Vya
1⁄2 oz Campari
1⁄2 oz Lemon juice
1⁄4 oz Crème de Menthe, Tempus Fugit
2 ds Rhubarb bitters, Fee Brothers
Instructions

Shake, strain, squeeze a lemon peel and discard

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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laerm commented on 5/15/2017:

This is both compelling and weird. Kudos.

White Oak Propeller

3⁄4 oz Old Tom Gin (A barrel aged version)
3⁄4 oz Bianco Vermouth
3⁄4 oz Amaro Nonino
3⁄4 oz Aperol
Instructions

Shake, strain into a chilled coupe. No garnish.

Notes

You must used a barrel aged gin (I used Breuckelen) to get that oak in there. A light style Old Tom like Hayman's will not work. Dolin Blanc, though wonderful, is not the best fit here, use a more savory style like Contratto.

Yields Drink
Authenticity
Your original creation
Creator
Jim Freeman
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Zachary Pearson commented on 12/21/2016:

Curated this slightly - moved the long notes from the body of the drink to the notes section, so it doesn't blow out line breaks. Changed 3 2/5 oz vermouth to 3/4 - I'm guessing this is what you want to meet the Paper Airplane? Thanks,  Zachary

Matrimony

1 1⁄2 oz Genever
3⁄4 oz Nocino
3⁄4 oz Dry vermouth
1 twst Lemon peel
Instructions

Stir, strain, coupe. Squeeze and drop the lemon.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Erik Ellestad, San Francisco
Source reference

http://imbibemagazine.com/matrimony-cocktail-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Found this when exploring recipes for my next batch of nocino. Really nice.
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Starman

1 1⁄2 oz Gin, Beefeater
1⁄4 oz Apricot liqueur, Bitter Truth
1⁄4 oz Amaro Nonino
1⁄4 oz Sweet vermouth, Carpano Antica Formula
2 ds Orange bitters
1 twst Orange peel (Discard peel)
Instructions

Stir. Up. Garnish carefully with oil from Orange peel. Discard.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos.
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Upped Gin to 1 3/4, used 1/2 Apricot Brandy, 1/2 Nonino
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efullerton commented on 12/17/2017:

Left me feeling a bit flat. The gin (I used Botanist) just overpowered the Nonino and Apricot. Ok, but unremarkable. 

Lampshade

1 1⁄2 oz Gin, Tanqueray
3⁄4 oz Sweet vermouth (50/50 Antica and Martini&Rossi)
1⁄2 oz Cynar
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 twst Orange peel (As garnish.)
Instructions

Stir. Strain over fresh ice in glass of your choice. Garnish. Sip. Repeat.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Rum River Mystic

1 oz Rye
1 oz Rum
3⁄4 oz Byrrh
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Combine ingredients into mixing glass. Add ice and stir for 10 seconds. Serve over a large ice cube, express with orange peel.

History

There's a few versions of this percolating around the web, many of which use two rums instead of rum and rye. But this looks to be the most recent iteration

Yields Drink
Authenticity
Authentic recipe
Creator
Paul McGee
Source reference

http://www.avclub.com/video/classic-manhattan-cocktail-gets-reimagined-…

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Stiletta

1 1⁄2 oz Tequila (blanco)
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Campari (star anise-infused)
Instructions

Stir, strain, up

Notes

To make the Campari, rest 750 ml of Campari with 20 star anise pods for 8-12 hours.

Yields Drink
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Gary Regan's The Negroni by way of http://imbibemagazine.com/stiletta/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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lesliec commented on 12/20/2016:

Very nice. I wasn't going to devote an entire bottle of Campari to occasional home use, so I just floated a star anise.  A little more infusion time may have been betetr, but it was a good drink anyway.  Conveniently, 20 star anise in 750ml is near enough to one in 30ml (1oz).

J.S-g. commented on 12/22/2016:

A bit too sweet, I think. Still very nice. Will try slightly different proportions at a later time. 

J.S-g. commented on 12/22/2016:

A bit too sweet, I think. Still very nice. Will try slightly different proportions at a later time. 

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