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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  • Boulevardier — Bourbon, Campari, Sweet vermouth, Maraschino cherry
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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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Delicious Sour (Dead Rabbit Version)

3 ds Eucalyptus tincture
1⁄2 oz Pistachio syrup
2 oz Apple brandy, Lairds Bonded
1⁄4 oz Peach liqueur (Merlet creme de peche)
3⁄4 oz Lime juice
3 ds Absinthe, Pernod
1 ? Egg white
1 pn Nutmeg (as garnish)
Instructions

Dry shake all but nutmeg, shake with ice, strain into punch glass, one large cracked ice cube, garnish with nutmeg

Notes

My eucalyptus tincture came out strong so I scale it back to two dashes

History

Dead Rabbit's modification on the classic Delicious Sour

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Dead Rabbit
Source reference

The Dead Rabbit Drinks Manual p 126

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Good, light on the eucalyptus and egg
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Chartreuse Fizz

1 oz Herbal liqueur, Green Chartreuse
1 oz Gin
1 oz Lime juice
4 oz Club soda (to top)
Instructions

Combine in highball filled with ice, top with club soda, stir to mix.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Vessel 75

3 oz Bourbon, Woodford Reserve
3 ds Peychaud's Bitters
3 oz Egg white foam (lemon-maple, as garnish)
1 twst Orange peel (as garnish)
Instructions

Stir, strain into a rocks glass, add foam to top. Garnish.

Notes

To make foam, add 4 egg whites, 2 oz lemon juice, 4 oz maple syrup and 6 oz water to an ISI whipper. Charge and dispense.

YieldsDrink
Year
2006
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://smallscreennetwork.com/video/19/jamie_boudreau_molecular_mixolog…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Sazerac on the bottom. Sour on the top. 4.5★
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Curated this. Removed picture to avoid copyright. Moved foam recipe to the notes, clarified instructions. Thanks,  Zachary

Mexican Cloud

1 1⁄2 oz Tequila, Milagro (select barrel Blanco tequila)
1 oz Pomegranate juice
1 ds Rhubarb bitters
1 ds Simple syrup
1 ? Herbal liqueur, Green Chartreuse (mist, as garnish)
Instructions

Stir, strain into a coupe, add a layer of foam, flame Chartreuse mist on top.

Notes

To make the foam layer, add 4 egg whites, 6 oz St. Germain, 3 oz lemon juice and 2 oz water to an ISI whipper. Charge twice and dispense. This makes much more than you'll need for one drink, but smaller volumes are difficult in an ISI.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://www.drinkoftheweek.com/how-to-make-cocktail-foam/#axzz44ygpB1IO

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Aguila Azteca — Tequila, Ginger liqueur, Crème de Violette, Honeydew melon juice
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  • Constantinople — Bourbon, Fig liqueur, Sweet vermouth, Liquid smoke
  • That Voodoo That Yuzu — Ginger liqueur, Strega, Rye, Passion fruit bitters, Yuzu juice, Pineapple juice
  • Havana Station — Rum, Bourbon, Crème de Banane, Falernum, Lime

Curated this: Removed picture to avoid copyright issues. Removed foam recipe to the notes section, moved creator and source citation to their proper locations. Added date. Thanks,  Zachary

The Monroe

1 1⁄2 oz Gin, Junipero
1⁄4 oz Peach liqueur, Massenez
1⁄4 oz Orgeat
3 ds Peychaud's Bitters
1 ds Orange bitters (1 part fee brothers, 1 part regans, 1 part angostura orange)
1⁄2 oz Club soda
Instructions

Stir (less soda), strain into rocks glass with large ice cube, top with club soda

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Scott Teague from Death and Co
Source reference

Death and Co pg.166

Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
From other users
  • Made with Combier instead of Massenez and Sipsmith instead of Junipero. The drink was cloying and tasted like more like cough syrup than perhaps any other cocktail I've had.
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Lake County Remembered

1 oz Aromatized wine, Cocchi Americano
1 oz Old Tom Gin, Ransom
1 oz Amontillado Sherry, Wisdom and Warter
1⁄4 oz Pear eau de vie, St. George
1⁄2 oz Lemon juice
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Shake over ice, serve up with a lemon twist

Picture of Lake County Remembered
YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Curated from Pear liqueur (which would be sweetened) to Pear eau de vie, which is unaged clear distilled unsweetened fermented pear juice. That's what is pictured in the photo. Unfortunately, pear "brandy" is ambiguous these days because it is often used to describe pear liqueur -- and usually of awful quality. It's best to avoid the confusion and not call it brandy.

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