Mellow Yellow

1 1⁄2 oz Bourbon
1⁄2 oz Becherovka
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
Instructions

Stir, strain, twist.

Notes

Chilled dbl OF glass. CoM uses Henry McKenna.

History

Craigie on Main

YieldsDrink
Year
2015
Authenticity
Unknown
Creator
Rob Ficks
Source reference

James Reed, Boston Globe

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Complex, but a little on the thick and sweet side for me.
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An Englishman, a Frenchman, and an Italian Walk into a LA Bar

2 oz Rye, Knob Creek
1⁄2 oz Campari
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 oz Grapefruit juice
3⁄4 oz Honey syrup
1 twst Orange peel
Instructions

Shake, strain, coupe. Twist.

Notes

Honey syrup=2:1 honey:water

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
James Wallace
Source reference

Boston Magazine

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Even with the honey syrup reduced to .5 an ounce, I find this cocktail a bit muddled. I deviated from Knob Creek to Russell's 6 year, though I'd be surprised if this makes the difference...
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C. I. A.

3⁄4 oz Cynar
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 1⁄2 oz Apple brandy
1⁄4 oz Water
2 ds Apple bitters
1 twst Orange peel (as garnish)
Instructions

Combine and serve in a rocks glass neat; garnish. This is a room-temperature cocktail.

History

Based on house shot of Dram in Williamsburg of the same name, which is 1:1 Cynar and apple brandy.

YieldsDrink
Authenticity
Altered recipe
Creator
Sother Teague, Amor y Amargo, New York, NY (USA)
Source reference

http://websta.me/p/1223361335126767611_1767924

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Good fall winter drink
  • This didn't meet my high hopes.
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  • Cabb — Apple brandy, Cynar, Bianco Vermouth, Branca Menta
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yarm commented on 3/14/2022:

The Dram original is 3/4 oz Laird's Bonded, 3/4 oz Cynar, 1 dash Angostura. Sother's version makes it a longer drink and rounds out the funkiness of Cynar with Punt e Mes (which is either a slight positive or a negative depending on your palate).

Gods of Old

2 oz Rye
3⁄4 oz Amaro Meletti
1⁄4 oz Crème de Cacao, Tempus Fugit
2 ds Orange bitters, Regans' orange bitters
1 rinse Absinthe
1 Orange peel (Garnish)
Instructions

Stir, strain, chilled cocktail glass rinsed with absinthe. Garnish and enjoy.

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • To try
  • Really complex and well balanced, with a long finish. I didn't have creme de cacao so I used 1/4 oz simple syrup and a few dashes of Xocolatl bitters instead, which may have made it better.
  • Really nice. Used Rittenhouse the first time. Might also try it using a rye with more prominent vanilla notes, like Sazerac or Wild Turkey.
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laerm commented on 8/04/2017:

A pretty good use of Meletti, something that's hard to tame.

This is a beautiful cocktail. It’s not often I add a recipe to my favorites list before I’ve finished drinking my first glass of it. This one qualifies.

HallA commented on 11/28/2021:

Excellent Meletti cocktail with nice dark notes from the amaro and creme de cacao balancing rye spice. Very nice.

Irish Maid

2 sli Cucumber (muddled)
2 oz Irish whiskey
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 sli Cucumber (garnish)
Instructions

In a shaker, muddle the cucumber slices. Add remaining ingredients and fill shaker with ice. Shake vigorously, and fine-strain into a chilled rocks glass filled with ice. Garnish with a cucumber slice.

Notes

Prefer with 1/2 oz. simple syrup.

YieldsDrink
Authenticity
Unknown
Creator
Jack McGarry, Bloodhound, San Francisco
Source reference

http://www.liquor.com/video/how-to-make-an-irish-maid/#gs.7=2_Deo

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • 1/2 oz simple syrup is enough — ★★★★★
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Little Black Dress

1 1⁄2 oz Rye, Rittenhouse
1⁄2 oz Licor 43
1⁄2 oz Fernet, Letherbee
4 ds Bitters, Angostura
Instructions

Mix all ingredients together and stir for at least 30 seconds, strain into a coupe glass.

History

Runner-up in Violet Blue's January 2016 cocktail contest, for which the drink was created

YieldsDrink
Year
2016
Authenticity
Your original creation
Creator
Jens Knutson
Source reference

https://goo.gl/T9O7FU

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Made with fernet branca, nice, unsurprisingly toronto-esque.
  • Kind of like a more complex, herbal and concentrated manhattan. The fernet (I used fernet Branca) definitely stands out but not overpowering. Nice balance.
  • Very Nice. Used Fernet Branca. Spicy with a menthol finish. Not overpowering. 43 adds plenty of sweetness to balance the fernet and rye.
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The Duke

1 oz Cognac, Pierre Ferrand
1 oz Amaro Montenegro
1 oz Sweet vermouth, Carpano Antica Formula
2 dr Bitters, Bitter Truth Orange
1 twst Orange peel
Instructions

Stir congac, amaro, vermouth, and orange bitters with ice.
Strain into a large, hollow ice ball.
Place in rocks glass.
Garnish with orange peel.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Xavier Herit
Source reference

Book - Cocktails & Amuse-Bouches

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Between a 3 and a 4, thoroughly enjoyed but not 'very good'. Love the amaro Montenegro in this cocktail.
  • Nice negroni variation w/ surprisingly strong citrus notes. Could be more bitter.
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Bellavive

1 1⁄2 oz Bourbon, Bulleit
3⁄4 oz Campari
3⁄4 oz Sweet vermouth
1⁄4 oz Fernet Branca
6 dr Celery bitters, Bittermens Orchard Street Celery Shrub
Instructions

No instructions provided with recipe. I built this in a mixing glass over ice. Stir, strain into coupe or similar. Garnish with lemon if desired.

YieldsDrink
Authenticity
Authentic recipe
Creator
Matt Pfohl
Source reference

http://www.theslcfoodie.com/2012/10/29/slc-mixer-mixing-drinks-cocktail…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Ok
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I have to agree with a previous comment - this drink is 'ok' but that's about all. There's nothing really wrong with it; it just doesn't stand out. Might be worth trying again with a spoon of simple or gomme syrup to give it a better mouthfeel.

Final Straw

2⁄3 oz Islay Scotch, Laphroaig Quarter Cask
2⁄3 oz Bénédictine
2⁄3 oz Herbal liqueur, Yellow Chartreuse
2⁄3 oz Lemon juice
Instructions

Shake over ice and double-strain into a chilled Nick & Nora glass or coupette.

Notes

Original recipe calls for Chartreuse M.O.F. (Cuvée des Meilleurs Ouvriers de France Sommeliers), but G. Regan subs Yellow Chartreuse. I was out of the Laphroaig and subbed Compass Box Peat Monster, and it worked well.

YieldsDrink
Authenticity
Authentic recipe
Creator
Geoff Fewell, Boilermaker House, Melbourne, Victoria, Australia
Source reference

101 Best New Cocktails, 2016, G. Regan

Curator rating
Not yet rated
Average rating
5 stars
(20 ratings)
From other users
  • The sweetness of the Benedictine tames the smokiness. Very unique flavors. One of my favorites.
  • nice boozy play on The Last Word, perfect for the fall.
  • Sweet and sour but also earthy and smoky. Like lemonade that had been buried underground for a while.
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