Stir all ingredients with ice and then strain into coup. No garnish.
Combine over rocks, shake and double strain into glass with one big ice block. Garnish with thyme spring. Turn on the Alton Ellis and enjoy!
Flavors an homage to Jamaican cuisine and the wonderful funk of Smith & Cross.
This is one of my all-time favorite drinks, right up there with classics like the French 75 and the Paloma. Thanks to the author for posting it!
Combine all ingredients in a shaker tin with crushed ice and mix with a spindled drink mixer or shake hard. Pour into a tiki mug, top with more crushed ice. Garnish with a tropical assortment, serve with a straw.
Shake; strain; up.
Last Word variant. Named by Frederic at Cocktail Virgin.
Sir, strain, up or rocks.
You knew ONE of us was gonna do it...
Shake or stir and strain into a cocktail glass. No garnish.
Fernet Branca does not work well as a substitute for the Letherbee, but another less mint-y fernet might.
This is true. I attempted a few years back with Fernet Branca as that was all I had available. I had the same reaction that I used to have with cough syrup as a child: two seconds after the swallow, I sneezed it right out. Now that I have Fernet Vallet in my bar to use, I tried again. NO sneeze!
Used Jelinek fernet. Like a nutty negroni. Very good.
Dry shake, shake with ice, strain into coupe, garnish with lime wedge.
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.
Stir, strain, up, express orange oil on top and discard the peel.
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.
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.
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).
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"?
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.
Stir, strain, up, garnish.
This is essentially the original Grohusko Brooklyn from 1908 with the vermouth lowered for modern taste. Very good.
Boozy, yes, but at the same time overly sweet. Appropriate for lovers of desserts, perhaps.
Shake, strain, up ~ in coupe
My husband grabbed the wrong bottles as he was attempting The Hotel Room Temperature cocktail. The result was delicious.
If no Uncle Val's, I would use Hendricks.