Stringer Bell

1 1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Tequila, Siembra Azul Blanco (Jalapeño-infused, see notes)
1⁄4 oz Cynar
3⁄4 oz Lime juice
1⁄2 oz Celery juice
1⁄2 oz Cane syrup
1 pn Kosher Salt
Instructions

Shake with ice, double strain into a dougle rock glass over 1 large ice cube. Garnish with a celey stick

Notes

Jalapeño infused tequila: combine the ribs and seeds of 4 jalapeño chiles an the chopped flesh of 1/2 jalapeño with one 750ml bottle of blanco tequila. Let stand for 10-20 minutes and fine strain

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Tyson Buhler, Death & Co, New York
Source reference

Death & Co Cocktail Book, p.231

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • A very good light spicy aperitif-style drink — ★★★★
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Quite the oddball, in a good way! Celery juice works well with jalapeno, maybe a bit heavy on the lime. Also I did a 1:1 reposado to Ancho Reyes Verde rather than infuse.

In The Afternoon

1 1⁄2 oz Gin
1⁄2 oz Brandy
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 spl Absinthe
Instructions

Stir(!!), strain, up, lemon twist

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Source reference

Golden Beetle, Seattle

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Not yet rated
Average rating
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Beachbum

1 oz Barbados Rum, Mount Gay Eclipse Black
1 oz Nicaraguan Rum, Flor de Caña Extra Dry
1 oz Pineapple juice
3⁄4 oz Lime juice
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Orgeat
Instructions

Shake with ice strain into a tiki mug filled with ice cubes. Garnish with an orange and cherry flag and an umbrella

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
John Deragon, PDT, New York
Source reference

The PDT Cocktail Book, p. 57

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Closer to a 4.5 than a 5 for me but overall this is solid, extremely enjoyable tiki, which is almost always a 5 for me
  • Husband loved this one! — ★★★★★
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  • Wipeout — Overproof rum, Navy strength rum, Virgin Islands Rum, Pineapple juice, Coffee, Demerara syrup, Lemon juice
  • Dark Desires — Venezuelan rum, Allspice Dram, Coffee liqueur, Passion fruit syrup, Lime juice, Lime
  • Shopping — Rum, Herbal liqueur, Warm spice liqueur, Pomegranate juice, Lime juice, Orgeat

Excellent concoction which seems to blend the best-loved characteristics of a Mai Tai and a Hotel Nacional into a well-balanced drink. I used fresh squeezed pineapple juice, homemade orgeat and subbed Real Mccoy 12 year and Marie Brizzard Apry in my attempt. I also served it "up" (á la Hotel Nacionales) and found that it works just as well as a "fancy cocktail" as it does as a tiki drink. Great job!

Mentaphor

1 oz Gin, Tanqueray 10
1⁄2 oz Pastis, Ricard
1⁄2 oz Branca Menta
1⁄4 oz Fernet Branca
1⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Build over a large rock.

History

On a muggy July night, looking for an alternative to yet another Negroni ...

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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The Stranglehold

1 1⁄4 oz Venezuelan rum, Diplomatico
3⁄4 oz Orgeat
3⁄4 oz Lime juice
1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Bitters, Angostura
Instructions

Shake, strain, coupe.

Notes

1/2 oz. of bitters is correct!

YieldsDrink
Authenticity
Authentic recipe
Creator
Kevin Dowell, Foreign Cinema, San Francisco, California (USA)
Source reference

http://www.cntraveler.com/stories/2014-03-21/foreign-cinema-cocktail-sa…

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Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Need to try
  • Opaque tomato red. Savory sour.
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Warehouse C

1 Strawberry
1 1⁄2 oz Bourbon, Buffalo Trace
3⁄4 oz Lemon juice
1⁄4 oz Lime juice
1⁄4 oz Orgeat
1⁄4 oz Cinnamon syrup
1⁄4 oz Ginger syrup
1 ds Bitters, Bitter Truth Aromatic
Instructions

Muddle the strawberry in a shaker, add the other ingredients, shake with ice, strain into coupe, no garnish

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jillian Vose, Death & Co, New York City
Source reference

Death & Co cocktail book, p. 203

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Very good with quite a lot going on! We submitted Domaine de Canton and Goldschlager for the syrups and the drink was plenty sweet.
  • Fantastic. Can't taste every single bit but the Bourbon, lemon and strawberry come through. I skipped the bitter truth aromatic bitters as I didn't think Angostura would be a good sub
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youre not ee cummings

1 1⁄2 oz Vodka, Tito's (Golden raisin infused, see notes)
1⁄2 oz White Peach Shrub
1⁄4 oz Lemon juice
3 dr Orange flower water
1⁄2 oz Cava
Instructions

To build the cocktail: Shake first four ingredients. Double strain, top with cava.

Notes

FOR GOLDEN RAISIN VODKA: infuse 85g golden raisins per 375mL (or 1/2 bottle) vodka. Allow to infuse 4-5 days, agitating and tasting daily. (Note: I used Tito's, but a triple distillate grain vodka might/probably would work better).

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Amanda Greenfield, Kirkland Tap & Trotter, MA, US
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Preakness

1 1⁄2 oz Bourbon, Old Grand Dad 114
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Bénédictine
1 ds Bitters, Bitter Truth Aromatic
1 twst Orange peel (as garnish)
Instructions

Stir, strain into a coupe, garnish

History

Created for the first Preakness Ball. Originally called for rye and only 1/2 tsp of Benedictine. Recipe shown here is slightly altered by Death & Co.

YieldsDrink
Year
1936
Authenticity
Altered recipe
Creator
George Backert, Emerson Hotel, Baltimore, Maryland
Source reference

Death & Co cocktail book, p.149 and http://cocktails.pnewman.com/preakness.shtml

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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This particular combination from Death & Co., using the high rye (and over proof) bourbon Old Grand-Dad 114, is excellent, although I am sure it would work well with ~90-100 proof rye (maybe upping the volume a little to compensate, proof wise.) The Carpano Antica and Benedictine proportions are spot on to provide the herbal notes without being too sweet. From what I understand, Wondrich indicated the original 1936 recipe only called for 1/2 tsp (1/12 oz) of Benedictine, and Death and Co.'s 1/4 oz is an improvement on that. Difford and some others call for 1/2 oz which would likely push it too far.

I have curated to include the history, creator, year, location and status as an altered historical cocktail.

Uno, Dos, Tres

1 1⁄2 oz Tequila, Siembra Azul Reposado
3⁄4 oz Sweet vermouth, Carpano Punt e Mes (Grapefruit-infused, see notes)
1⁄2 oz Campari
1⁄4 oz Cynar
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (Flamed, as garnish)
Instructions

Stir over ice, strain into a coupe, flamme the orange twist and drop it in

Notes

Grapefruit infused Punt e Mes: combine the zest of 2 ruby red grapefruits and one 750ml bottle of Punt e Mes, refrigerate for 24 hours, then strain through a fine-mesh sieve

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, New York
Source reference

Death & Co cocktail book, p.259

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • Sweet and bitter.
  • Made without the grapefruit infused sweet vermouth but was delicious all the same. — ★★★★★
  • An excellent negroni variation, grapefruit infused Punt e Mes is surprisingly less bitter and much fruitier than expected — ★★★★★
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Nom de plume

1 1⁄2 oz Rye, Bulleit
1⁄3 oz Elderflower liqueur, St. Germain
2 ds Orange bitters, Regans' orange bitters
3 oz Ginger beer, Fever Tree
Instructions

Add alcohol to old fashioned glass. Stir. Add ice and ginger beer. Stir again.

Notes

St. Germain to your taste - I put somewhere between 1/3 and 1/2 an ounce in it these days.

Bourbon works just as well, if you prefer.

Inspired by the Pseudonym cocktail at the Quill in DC, which is no longer listed on their menu.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Add splash of lemon juice and less ginger beer (maybe 2oz)??? Or get spicy blenheim to lessen sweetness (used 1/3oz Germain w/ barritt's ginger beer).
  • The ginger and peppery rye add some weight to this, but very accessible. Has a sweet iced tea feel to it too. 2nd go 'round, tea is gone and friend felt it's a bit medicinal.
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jensck commented on 11/26/2016:

Good, but as with so many drinks using St. Germain, it was too sweet. Cutting it down to only half an ounce gave a much nicer result.

@jensck - Yes, I've started dropping it to somewhere below the 2/3 oz line. 3/4 is probably too much.

Only had Barritts ginger beer, which I found to dominate at 3oz. I added scant 1/8 oz of lemon juice to help with the sweetness and balance. Refreshing.

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