The Black Stallion Sets Sail

1 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄2 oz Fernet Branca
1⁄2 oz Campari
1 oz Virgin Islands Rum, Cruzan Blackstrap
3 dr Salt Solution (1:4)
1 twst Orange peel (as garnish)
Instructions

Stir; strain over big rock, garnish

History

Name refers to the Ferrari logo--"Ferrari" is a portmanteau for the 1:1 combo of Fernet and Campari.

Picture of The Black Stallion Sets Sail
Yields Drink
Authenticity
Authentic recipe
Creator
John Parra and Kyle Hankin, Fox Liquor Box, Raleigh, North Carolina (USA)
Source reference

http://punchdrink.com/recipes/the-black-stallion-sets-sail/

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • I still cannot fully commit to Cruzan blackstrap and don't get the adoration.. but as I'm trying to get through a bottle and get back to black seal this plays to it's strengths with a lot of bitter ingredients.
  • Using pineapple rum instead of blackstrap yields 2 stars.
  • Good, but with all sweet ingredients, benefits from 1/2 oz of dry vermouth. Added some orange bitters too. — ★★★
  • The blackstrap rum kinda cheapens this for me.
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J.S-g. commented on 9/27/2016:

With subs of Vermouth del Professore and Smith & Cross, I really liked this one.

Colleen Bawn

1 oz Rye, Rittenhouse 100
1 oz Herbal liqueur, Yellow Chartreuse
1 oz Bénédictine
1 Whole egg
1 bsp Simple syrup
Instructions

Dry shake for 10 seconds, then shake with ice for 15 seconds. Strain, and top with fresh grated nutmeg and/or cinnamon.

Notes

Upped the ingredients from 3/4 oz to 1 oz each, to better pair with the larger size of modern day eggs.

History

Resurrected by Murray Stinson (Zig Zag Cafe) and Paul Clarke

Yields Drink
Authenticity
Altered recipe
Creator
Edward Spencer
Source reference

The Flowing Bowl, London, 1903

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
Similar cocktails
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Craig E commented on 12/03/2019:

Kind of seems crazy to me that with 2 oz. of liqueurs this would need the simple.

Bitter Tom

2 oz Gin, Tanqueray
1⁄2 oz Campari
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 t Bénédictine
1 t Pomegranate molasses
1 oz Soda water
1 twst Grapefruit peel
Instructions

Mix from tin to tin with ice, strain over ice, add soda & grapefruit peel

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Brad Farran, Durham NC
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Loved the addition of pomegranate molasses — ★★★★
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Inkwell

2 oz Overproof bourbon
1 oz Grapefruit juice
1⁄2 oz Balsamic Vinegar
1⁄2 oz Simple syrup
1⁄2 oz Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Shake and strain over ice in a DOF; garnish.

Notes

Original specs Johnny Drum, a bourbon the bartender describes as "savory," and Metista aged balsamic.

Picture of Inkwell
Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Ryan Haile, Bocanova, Oakland, California (USA)
Source reference

http://www.gazregan.com/101-best-new-cocktails-inkwell-by-ryan-haile-bo…

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Bitters, Vinegar, and bourbon work reallyy well together. essentially a great funky version of a bourbon sour
  • Roughly whiskey sour-like, with the vinegar and heavy bitters bringing in fascinating twists in the finish.
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Old Town Vodka Punch

1 1⁄2 oz Vodka
3⁄4 oz Lemon juice
1⁄2 oz Aperol
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Simple syrup
1 twst Grapefruit peel
Instructions

Shake, strain, dbl OF, garnish

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Jean Tomaro, Hogsalt Hospitality, Chicago
Source reference

Imbibe, 07 Jul7 2016

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • 2 oz vodka 3/4 oz Aperol 3/4 oz Elderflower 3/4 oz lemon 3/4 oz simple syrup
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Barbary Corsair

1 oz Bual Madeira
1 oz Bonal Gentiane Quina
1 oz Dry vermouth
1 twst Orange peel
Instructions

Build on the rock, stir briefly to chill, twist.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Dead Last

1 1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Cappelletti Aperitivo
1⁄4 oz Apricot liqueur, Giffard
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
Instructions

Shake, strain, up.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
4 stars
Average rating
4 stars
(15 ratings)
From other users
  • A bit sour for me. I upped the Cappelletti to 1 oz. which helped a bit.
  • 1.5 oz rum, 1 oz Capelletti. Bright, funky, and delicious. — ★★★★★
  • Made with R&W Orchard Apricot. Apricot dominates and lime not far behind; rum and amaro surprisingly subdued but lending complexity. A fave use of apricot liqueur. — ★★★★
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mmccann commented on 1/08/2019:

didn't have the apricot liqueur so I subbed in a local apple brandy and shook in a couple of dashes of peach bitters...turned out quite lovely

Kindred Cocktails commented on 5/31/2019:

Use 1/2 Campari and 1/2 Aperol for the Aperitivo. Very good. I would reduce the lime to 1/2 and omit the simple.

Strange Bedfellows

2 oz Scotch, Glenlivet 12yr
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Aperol
1 bsp Maraschino Liqueur
4 cube Coffee (Ice cubes)
1 rinse Scotch, Caol Ila
1 twst Orange peel
Instructions

Rinse rocks glass with an Islay scotch and fill with coffee ice cubes.

Stir remaining ingredients (except the twist) with ice and strain into the rocks glass.

Express orange peel over drink.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Sean Frederick, Citizen, Boston, MA (USA)
Source reference

http://cocktailvirgin.blogspot.com/2012/04/strange-bedfellows.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Koubai

1 oz Gin, Hendrick's
1 oz Campari
1⁄2 oz Plum wine
1⁄2 oz Rice vinegar
Instructions

Stir with ice, strain into rocks glass with single cube, sprinkle a few flakes of Maldon sea salt on cube, garnish with grapefruit peel.

Notes

Invented by Angel's Share master mixologist Shingo Gokan for the inaugural cocktail menu of Sushi Seki Hell's Kitchen in New York. This is my approximation by taste of his marvelous libation.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Shingo Gokan
Source reference

http://static1.squarespace.com/static/549327cde4b00b004d637940/t/5668a8…

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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The GTO

1 1⁄2 oz Gin, Aviation
1⁄4 oz Añejo tequila
1⁄3 oz Demerara syrup (2:1)
2 ds Orange bitters
Instructions

Combine all ingredients into a mixing glass, add 75% ice and stir 10-15 seconds. Single strain into a coupe.

Notes

I took out the vodka entirely, and chose an American gin for its more subdued botanical strength. The anejo tequila was chosen for its golden color and softer background flavors of oak and vanilla. The demerara syrup also adds to the color and embellishes the sweet background notes. Orange bitters to give a roundness of citrus. I love this drink and have sold a few in the past, not bad for a drink of gin and tequila.

History

The original shot was called a "tejeuve", or the Spanish abbreviation for TGV, Tequila, Gin, Vodka. It was a double shot which was comprised of the three spirits, and chilled.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jon Zimmermann, Distil, Milwaukee, Wisconsin
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
lesliec commented on 9/05/2016:

Not bad, but why so small? I certainly wouldn't call it a 'shot', but it only fills half a coupe.

Zachary Pearson commented on 9/05/2016:

The original drink was a "double shot which was comprised of the three spirits, and chilled" - so I'd imagine this is meant to mimic that. Thanks,  Zachary

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