Jabroni

1 oz Jägermeister
1 oz Gran Classico
1 oz Gin
2 ds Peychaud's Bitters
Instructions

Stir, strain over one large rock.

Notes

Needs tweaking to find the optimal bitter ingredient. Gran classico?

History

Created as part of my ongoing effort to rehabilitate Jäger's reputation.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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No similar cocktails found.

Jäger + Cappelletti + gin worked well for me. 

I haven't made the original recipe yet, because while I am keen on Gran Classico, it is usually quite assertively bitter and I thought it might overpower here. So I tried the Cappelletti variant suggested by Craig, which was quite good with a wine base profile, but slightly to the sweet side. I am looking forward to trying the original--and possibly a blend of the two to dial it in. If I prefer a variant might I suggest: Educated Jabroni, Improved Jabroni or Jabroni #2.

I have avoided Jagermeister for decades, but am finding the half bottle I picked up this week has a pleasant herbal liqueur/amaro essence that fits in with the wide range of amari/liqueurs in my cabinets. Its flavor is suggestive of an ouzo used as an amaro base.

I have made the original, 4 stars, quite good. The rhubarb & gentian bitterness of the Gran Classico come through loud and clear compared to the milder, sweeter flavor when Cappelletti was used. Both are good, but with very different resulting characters. I will have to make that hybrid to see if any synergy ensues.

Hibernating Bear

1 1⁄2 oz Genever, Peket dè Houyeu
1 oz Honey Liqueur
1⁄2 oz Bénédictine
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

Picture of Hibernating Bear
YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Brouwer's cafe, Seattle
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • The Verdure — Gin, Herbal liqueur, Pineapple juice, Simple syrup, Lime juice
  • Hospitality — Gin, Crème Yvette, Herbal liqueur, Lemon juice, Ginger syrup
  • Tom Bomb — Old Tom Gin, Lemon juice, Pineapple juice, Donn's Spices #2, Orgeat, Honey syrup
  • Purple Sage — Old Tom Gin, Peychaud's Bitters, Pineapple juice, Honey syrup, Lemon juice, Sage, Blackberry
  • Crown Jewel — Old Tom Gin, Watermelon juice, Lemon juice, Simple syrup, Salt

Made with Ketel 1 Granjenever and Old Krupnik. Upped the Genever to 2oz and garnished with a lemon wedge. Lovely!

Crystal Mocha

2 oz Vodka
1⁄2 oz Coffee liqueur
1⁄2 oz Fernet Branca
2 bsp Crème de Cacao
Instructions

Stir, strain, up.

History

This was my attempt to create a drink that brought out the bitter aspects of coffee while downplaying the sweetness. I also wanted to avoid milk or actual brewed coffee.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Upped Kahlra decreased fernet — ★★★★
  • A bit sweet. Will raise the Fernet Branca and decrease the Creme de Cacao to a short drizzle.
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  • Roberta Black — Dark rum, Coffee liqueur, Crème de mure, Fernet Branca, Peach bitters
  • Mellow Mocha — Brandy, Coffee liqueur, Crème de Cacao, Licor 43, Fernet Branca, Aztec Chocolate bitters

a more sophisticated black russian.  probably wont interfere with elections.

Nice but I thought it needed a bit more depth. I added 1/2 oz. Blackstrap rum for sweetness and body and 1/2 bsp. Yellow Chartreuse for a little more zing. Probably could have accomplished the same with just a bit more Kahlua too ;)

Apricot Pm

1 oz Gin
1 1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Lemon juice
1 bsp Pimm's No. 1 Cup
8 oz Soda water (tangerine, unsweetened)
Instructions

Shake all ingredients other than the soda water, strain, top with soda water.

Notes

The amount of soda water can be adjusted to balance out the alcohol.

History

Created for and named after my mom, whose name is pronounced "Pim".

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Natalie Weizenbaum and Elizabeth Cady
Curator rating
Not yet rated
Average rating
Not yet rated
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Samhain

1 oz American Whiskey, Westland Peated
1 oz Apple brandy
1 oz Gran Classico
Instructions

Stir, strain into a glass with one large ice cube.

History

Created for Westland's 2015 Peat Week celebration.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Westland Whiskey, Seattle, WA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Smokey and boozy. I used Lagavulin since I didn't have this peated american whiskey. Used Mt. Defiance Apple Brandy.
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Hawaii Kai Treasure

2 oz Lime juice
1 oz Grapefruit juice
1⁄2 oz Half-and-half
1⁄2 oz Curaçao
1⁄2 oz Orgeat
1⁄2 oz Honey syrup
1 1⁄2 oz Puerto Rican Rum (Light)
8 oz Crushed ice
Instructions

Blend for 10 seconds, pour into tiki mug, Garnish with gardenia and a pearl.

YieldsDrink
Year
1960
Authenticity
Authentic recipe
Creator
Mannie Andal, Hawaii Kai restaurant, NY, NY
Source reference

Beachbum Berry Remixed, Jeff Berry, pg. 52

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Flamenco

1 1⁄2 oz Sherry, Lustau Dry Amontillado
1 oz Genever, Bols
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
3⁄4 oz Orgeat
2 ds Bitters, Angostura
Instructions

Ice, shake, strain, coupe.

YieldsDrink
Authenticity
Authentic recipe
Source reference

Death & Co book, pg 142

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Light, a bit sweet for my taste, but still enjoyable. Might reduce the orgeat a tad next time. The genever gets a little lost (I used a 5-year-old korenwijn).
  • Really good, fruity almond taste with a malty nutty finish — ★★★★★
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Stormy Morning

1 1⁄2 oz Crème de Violette, Rothman & Winter
1 1⁄2 oz Elderflower liqueur, St. Germain
1 oz Lime juice
4 oz Champagne
1 wdg Lime (as garnish)
Instructions

Pour the créme de violette over ice in a highball glass. Add St. Germain and lime juice, and top with Champagne. Garnish with a wedge of lime.

YieldsDrink
Authenticity
Authentic recipe
Creator
Shannon Fristoe, The Bayona, New Orleans
Source reference

http://www.saveur.com/article/Recipes/Stormy-Morning

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • The volumes of lime, elderflower, and violet are enough for two champagne cocktails.
  • More bubbles and a little campari
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Sweet.  Needs to be long instead of in an old fashioned glass.

Canary Flip

1 oz Herbal liqueur, Yellow Chartreuse
1 oz Cognac
1⁄2 oz Simple syrup
3 ds Fernet Branca
1 Whole egg
1 twst Lemon peel
Instructions

Dry shake for 10 seconds. Wet shake until cold. Strain into sherry glass. Garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Adapted from a recipe by Nicholas Edwards, the Lark, Brisbane, Australia.
Source reference

http://www.sfgate.com/wine/article/A-meal-in-your-cocktail-glass-318499…

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Maximalist Green Swizzle

1 1⁄2 oz Light rum
1 oz Falernum
1 bsp Absinthe
1 oz Lime juice
2 oz Soda water (chilled)
12 ds Bitters, Angostura
Instructions

Use a tall glass and shaved ice.
add all ingredients except soda and bitters. Swizzle.
Add soda and top with bitters. Serve in same glass.

Notes

Called for wormwood bitters but I substituted absinthe

YieldsDrink
Authenticity
Unknown
Creator
David Wondrich
Source reference

Imbibe (revised edition), pg 158

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Made a delicious frozen drink sans soda and plus a bit more than a half oz of simple

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