Pink Chihuahua

1 1⁄2 oz Blanco tequila
3⁄4 oz Pomegranate juice (Can be fresh-squeezed using citrus press)
3⁄4 oz Lime juice
1⁄2 oz Orgeat
1 Egg white
Instructions

Dry shake, shake with ice, strain into coupe, garnish with lime wedge.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Dick Bradsell, El Camion, London
Source reference

https://www.scribd.com/document/32973765/Dick-Bradsell-2010

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • 11/24/21 This is excellent - I'd dial back the orgeat just a smidge as it is a bit sweet. I used 1 egg white for 1.5 serving. I'd like to try this with Mezcal to see how it plays. — ★★★★★
  • Fortaleza Repo 2 oz, lime juice 1/2 oz, lemon juice 1/4 oz, grenadine (homemade) 1/2 oz, orgeat 1/4 oz, Egg white, shake, double strain, dry shake, strain into coupe. Had great foam.
  • Used 1/2 oz Pomari in place of juice — ★★★★★
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akdory commented on 1/02/2021:

Used 2 oz Repo, split lemon and lime juice, and grenadine (homemade). It was still missing the tequila flavor I was looking for. I'll use pom juice next time. 

The Guadalajara

2 oz Tequila, Siete Leguas Reposado
1⁄2 oz Fernet Branca
1⁄2 oz Agave syrup (see note)
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel
Instructions

Stir, strain, up, express orange oil on top and discard the peel.

Notes

To make the agave syrup, take one part Agave syrup and dissolve in one part warm water. There is another source online saying it should be a grapefruit peel, not an orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Misty Kalkofen
Source reference

www.liquor.com/articles/raising-the-bar-misty-kalkofen/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made with Cazadores, and grapefruit oil. Definitely interesting mix of flavors. Fernet dominates as usual, but the grapefruit/agave/chocolate tastes make it complex. Novocaine numbing finish. — ★★★★
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bkemp1984 commented on 1/08/2023:

One of my favorites. Have made with Fernet Branca, Fernet Vallet, and Leopold Bros. Fernet, and it's always good. Vallet and Leopold half and half was great too. Branca was my least favorite one, but still very good. I usually use 1/2 to 2/3 the amount of sugar called for. Good with an orange or grapefruit peel, sometimes I even sneak a few drops of grapefruit bitters in. More often than not I'm using Espolon reposado.

yarm commented on 2/22/2023:

The Liquor.com link is unfortunately dead. The next best I could find is this one from 2010 that pinpoints it to Misty's time at Drink (so sometime between Drink opening in late 2008 and the article posting in early 2010 (alas, no recipe):
https://www.barandrestaurant.com/food-beverage/spring-cocktails-spice-m…

Also mentioned in the book Destination: Cocktails: The Traveler's Guide to Superior Libations with ingredients only as well (specifies a grapefruit twist).

noksagt commented on 2/23/2023:

The Internet Archived lquor.com article lacks a specific date for the drink. The article was Feb 16, 2011 & says she had (at the time) "recently been thinking about mezcal and tequila…a lot."

Perhaps a "ca. 2010" based on the Bar&Restaurant piece is "good enough"?

yarm commented on 2/24/2023:

Thanks for the link! That time suggestion sounds good. It wasn't a drink that I was aware of despite sitting at Misty's bar a lot during the Drink days and afterwards at the Brick & Mortar days (late 2011 until mid 2013?). Didn't help any that Drink didn't have a menu so you'd have to either be there when she was thinking about the cocktail and ask for bartender's choice or ask for something that triggered the memory of the recipe.

Old City

2 oz Rye, Rittenhouse 100
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Bigallet China-China
6 dr Maraschino Liqueur, Luxardo
2 ds Peychaud's Bitters
1 Brandied cherry, Luxardo (as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Subbed hi-test Amer Boudreau, and a bing cherry. Boozy.
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thiudans commented on 6/01/2019:

This is essentially the original Grohusko Brooklyn from 1908 with the vermouth lowered for modern taste. Very good.

flickerdart commented on 9/03/2023:

Boozy, yes, but at the same time overly sweet. Appropriate for lovers of desserts, perhaps.

Dr. Ooops

1 1⁄2 oz Sweet vermouth, Carpano
3⁄4 oz Rum, Pusser's
3⁄4 oz Orange Curaçao, Marie Brizard
14 dr Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, up ~ in coupe

History

My husband grabbed the wrong bottles as he was attempting The Hotel Room Temperature cocktail. The result was delicious.

Yields Drink
Year
2016
Authenticity
Altered recipe
Creator
Andrew Westhoven
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Hopped Scotch

1 1⁄4 oz Scotch, Monkey Shoulder
1⁄4 oz Crème de Banane, Giffard
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup (1:1)
1 oz Saison beer
1 oz Club soda
Instructions

Shake (including beer), strain over soda in a Collins.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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the night speech of plant and stone

1 rinse Bitters, Dandelion & Burdock (Dr Adam Elmegirab's)
2 oz Cognac (something dark/woody)
1 oz Valdespino Jerez Quina
1⁄2 oz Amaro, Elisir Novosalus
1⁄4 oz Bitters, Bittered Sling Moondog
1⁄4 oz Simple syrup
Instructions

Rinse an ice filled Old Fashioned glass with the Dandelion and Burdock bitters. Stir everything else, strain into rinsed glass, add a chunk of ice.

Notes

Well, this is bitter. Novosalus drives the drink - it's like Braulio + Erborista. The core of the drink is chocolatey-herbal and flatly bitter, not tannic but medicinal. Not exactly delicious, but thoughtful and foreign.

History

A friend challenged me to come up with a replacement for some bitters I made a while back. I'm in the middle of my re-read of LoTR and this line suggested itself as a concept.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Shawn C commented on 4/29/2024:

Curated to change rinse from Teapot Bitters to Dandelion and Burdock Bitters per the recipe notes.

Bloody Nocturne

2 oz Gin, Art in the Age Sage
1⁄2 oz Pickle brine (Ideally salty dutch spear)
1⁄2 oz Ancho Reyes chile liqueur
2 ds Bitters (FIlthy Dirty Cocktail Spice)
3 pn Salt
Instructions

Stir all ingredients (Including salt), strain, serve up. Garnish with a salt rim, ideally black salt flakes.

Notes

Not intense enough, try -0.5oz gin +0.5oz ancho

Picture of Bloody Nocturne
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Challenging, deeply savory, and very pickle-brine forward. Will vary enormously based on the brine you use. — ★★★
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7 Days to Go

1 1⁄2 oz Mezcal, Fidencio
1 1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 1⁄2 oz Pineapple juice
1⁄2 oz Lime juice
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain into chilled coupe.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Heidi Schmidt
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Use less orange liqueur. 0.75 was pretty good.
  • Used regular bitters and Anjo Tequila (Kirkland)
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Detroit Athletic Club

2 oz Irish whiskey, Teeling (Small Batch)
1⁄4 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Sweet vermouth
1⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Water (Omit if the ice is wet)
1 sli Lemon (as garnish)
Instructions

Stir, strain, up. Garnish with thin slice of lemon.

History

Simon Difford's version of a drink by Donovan Sornig.

Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
Donovan Sornig, Bol, Vail, Colorado
Source reference

https://www.diffordsguide.com/cocktails/recipe/2924/detroit-athletic-cl…

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Pretty good. I wonder if Punt e Mes as the vermouth would bring in a touch of bitterness to counter the sweet.
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Zachary Pearson commented on 11/01/2016:

Curated this. Added "Teeling" as an ingredient, moved the specific type to notes. Added year and bar information. Thanks,  Zachary

Siena

1 1⁄2 oz Brandy
3⁄4 oz Ramazzotti
1⁄2 oz Bénédictine
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Stir with ice, strain into rocks glass over a large cube

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(14 ratings)
From other users
  • Definitely sweet. Smooth and sophisticated. Coffee finish. Best after dinner. — ★★★★
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lesliec commented on 10/30/2016:

Actually pretty good. Sweet, but a little less so than I'd expected with three somewhat-to-quite sweet ingredients. Maraschino slightly dominant; maybe drop it back to .25 oz. Siena the home of Ramazzotti? My bottle says Milan ...

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