Landing Gear Fizz

1 oz Falernum
1 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Lime juice
1⁄2 oz Amontillado Sherry
3 oz Soda water (to top)
1 spg Mint (as garnish)
1 sli Lime (wheel, as garnish)
Instructions

Shake everything but the soda, strain into an ice filled Collins glass, top with soda, garnish.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Tanner Morita, Kindred, Davidson, NC
Source reference

http://imbibemagazine.com/landing-gear-fizz-falernum-cocktail/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Zachary Pearson commented on 9/17/2016:

Curated this: removed copyrighted text and rewrote it, added date, estimated the amount of soda at 3 ounces (this is a small 3.25 oz pre-chill drink). Added garnishes. Thanks,  Zachary

Puerto Rican Racer

2 oz Puerto Rican Rum (Ron del Barrilito 3 Star)
1⁄2 oz Apple brandy, Lairds 100 proof
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 t Grenadine
1 ds Peychaud's Bitters
Instructions

Stir with ice, strain into rocks glass with a cube.

Yields Drink
Authenticity
Authentic recipe
Creator
Death & Co
Source reference

https://www.reddit.com/r/cocktails/comments/52uqo8/todays_nightcap_the_…

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Midnight Ride

2 1⁄2 oz Rye
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Maraschino Liqueur, Luxardo
Instructions

Stir with ice, strain, garnish with cherry

Notes

Boulevardier meets Manhattan.

Yields Drink
Year
ca 2016
Authenticity
Authentic recipe
Creator
Park Plaza Hotel, Boston, MA
Source reference

https://www.reddit.com/r/cocktails/comments/52sl5m/the_midnight_ride/

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Works equally well with Punt e Mes.
  • Can try with Campari too
  • As usual, I prefer Rittenhouse Rye and Leopold Maraschino & this is how I made and rated. But original ingredients are listed. Noted as an authentic recipe, though it came from someone else's guess as to ratios.
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blue_94_trooper commented on 10/07/2016:

A bit too sweet for me. If I make it again I might sub Campari for the Aperol or Punt e Mes for the Antica.

brimagick commented on 10/21/2021:

Agree it’s a bit too sweet. Previous commenter had some good ideas re: subs.

Biff Malibu commented on 1/05/2024:

Big rye fan here, but I'm thinking 2 oz might allow the other ingredients to shine through.

yarm commented on 1/06/2024:

"If I make it again I might sub Campari for the Aperol or Punt e Mes for the Antica."

Punt e Mes in the equation is pretty much Eastern Standard's Prospect Park which is a mighty fine drink.

Bufala Spritz

2 oz Bianco Vermouth, Torelli
1 oz Bison grass vodka
1⁄4 oz Galliano
2 oz Soda water
Instructions

Build in Collins glass. Top with soda

Notes

Baking Spice

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Andrew Whibley, Bar Cloakroom, Montréal, Québec, Canada
Source reference

Original Cocktail

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Southward Migration

1 oz Añejo rum, Bacardi 8
1 oz Bourbon, Bulleit
3⁄4 oz Lemon juice
3⁄4 oz Sweet vermouth, Rouge Gorge (apple cider base)
1⁄2 oz Simple syrup
1 sli Ginger
Instructions

Muddle ginger with remaining ingredients, shake, double strain, coupe.

Notes

Apple-Ginger-Lemon backed up by split-base of bourbon and rum. Rich opening, followed by balancing acidity, and finishing with a ginger bite.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Émilie Lefebvre, Bar Cloakroom, Montréal, Québec, Canada
Source reference

Original Cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • very mild, almost flavorless, maybe back off the lemon juice a bit or no simple syrup — ★★★
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Yama Blanca

1 1⁄2 oz Reposado Tequila, Centinela
1⁄2 oz Tequila, Siembra Azul Blanco (Jalapeño-infused)
3⁄4 oz Bianco Vermouth, Dolin
1⁄4 oz Falernum, Velvet Falernum
Instructions

Stir, strain, up. No Garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jeassica Gonzalez, Death & Co, New York City
Source reference

Death & Co cocktail book, p.195

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Substitution of Ancho Reyes Chile Verde for jalapeño-infused tequila — nicely balanced
  • It's surprisingly good for me for a stirred drink, has a good bit of sweetness.
  • Used Hellfire Habanero Shrub bitters in lieu of the infused tequila. — ★★★★
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Pretty Bird

1 1⁄2 oz Gin, Bombay
1⁄2 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄4 oz Grenadine
1 t Cinnamon syrup
Instructions

Shake with ice, strain into a double rocks glass over 1 large ice cube. Garnish with a lime wheel and cherry flag.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co, New York City
Source reference

Death & Co cocktail book, p.159

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Very pleasant.
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smparkes commented on 7/17/2024:

We had a stray pomelo from root stock of our lemon tree. It's gone but we kept one fruit. Nice and tart!

Waterloo Sunset

1 oz Gin, Plymouth (Szechuan peppercorn infused)
1 oz Gin, Beefeater
1⁄2 oz Bianco Vermouth, Dolin
1 1⁄2 oz Watermelon juice
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
7 lf Mint
1 spg Mint (as garnish)
Instructions

Gently muddle the mint leaves and syrup in a shaker, shake with ice and the remaining ingredients. Double strain over 1 large ice cube in a DOF glass. Garnish.

Notes

Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, New York City
Source reference

Death & Co cocktail book, p.161

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Subbed Lillet Blanc for bianco vermouth, 3:1 demerara/simple syrup for cane syrup.
  • Refreshing, summery, with a slight spicy finish. — ★★★★★
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Petticoat

2 oz Gin, Plymouth (Szechuan peppercorn-infused)
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Apricot liqueur, Marie Brizard
3⁄4 oz Lime juice
1⁄4 oz Cane syrup
Instructions

Shake with ice, strain. No garnish

Notes

Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, Death & Co, New York City
Source reference

Death & Co cocktail book, p 159

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
From other users
  • Amazing.
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Le Gigot Flip

2 oz Venezuelan rum, Santa Teresa 1796
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Rich demerara syrup 2:1
1 Egg yolk
1⁄2 oz Heavy cream
2 ds Bitters, Bittermens Xocolatl Mole
1 Brandied cherry (as garnish)
Instructions

Dry shake, shake with ice, double strain into a coupe. Garnish

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, New York City
Source reference

Death & Co cocktail book, p 246

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Nice smooth rum flip, but I prefer Yannick Bucco's Tobago Flip — ★★★★
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