The Quick Brown Fox

1 1⁄2 oz Rye
1 1⁄2 oz Mezcal (joven)
1 ds Bitters, Bittermens Xocolatl Mole (heavy dash)
1 ds Orange bitters (heavy dash)
Instructions

Stir with a big rock.

History

Invented for MxMo CXI, "Drink Nerdy." The concept behind the drink is that the recipe, "Equal parts rye whiskey & mezcal joven; dash each of orange & xocolatl bitters," is a pangram (a phrase that uses every letter of the alphabet).

Picture of The Quick Brown Fox
Craig Eliason
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Craig Eliason, St. Paul, Minnesota (USA)
Source reference

https://forums.egullet.org/topic/153512-drinks-2016-part-1/?do=findComm…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Waste of mezcal.
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  • Southland — Rye, Mezcal, Bénédictine, Bitters
yarm commented on 2/27/2022:

Is the recipe missing a sugar source like agave nectar, simple, or dem?

Craig E commented on 2/27/2022:

It's listed as intended, drunk like a whiskey you'd sip; mezcal often reads "sweet" to my palate. But I'd certainly be open to experiments with a sweetener to bring it over to an Old-Fashioned template. That may well make a better drink. Just didn't need it to complete the pangram! :-)

Autumn Negroni

2 oz Gin, Beefeater
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cynar
1⁄2 oz Campari
1⁄4 oz Fernet Branca
1 ds Orange bitters, Angostura
1 ds Peychaud's Bitters
1 twst Orange peel
Instructions

Stirred, up

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
The Violet Hour, Chicago, IL
Source reference

https://drinksanddrinking.com/2012/02/26/autumn-negroni/

Curator rating
Not yet rated
Average rating
4.5 stars
(64 ratings)
From other users
  • Linda likes
  • It's very smooth. Probably better than the original. Is it worth all the extra effort? ¯\_(ツ)_/¯
  • Dialed back the gin to 1 3/4 and kept the rest the same. Really nice depth of flavors — ★★★★★
  • BORDIGA OCCITAN GIN used gin heavy, but balanced — ★★★★★
  • This is really tasty. I plan to play with the ingredients a bit to find some other great combinations. Thanks for posting this!
  • Despite the hype, a negroni is a very good drink and this is a just about the best Negroni. My only nit is that the drink itself is big (4oz before stirring)!
  • 1/25/20: Great use of Carpano Antica. Just aged this drink in a 2 L barrel for 2.5 weeks and it was amazing.
  • Delicious. No Trumpery here...
  • Another winner from the Violet Hour. Very similar to Eyore's Requiem. — ★★★★★
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MOJO1229 commented on 9/16/2016:

 

I'm surprised there have not been any comments about the "Autumn Negroni," given a 5 rating by four raters. That says something about the drink--namely that those who enjoy a Negroni style cocktail will surly enjoy this drink. The gin, along with the Campari, and the Fernet-Branca control where this drink is going. I, personally, enjoy Negroni-style drinks, and this drink is no exception. I rated it a 4, but with a little arm twisting, I'd jack it up to 4.5. Personally, I love this drink.

Adventuresome drinkers will, I believe, also find this an enjoyable cocktail, as long as they understand the effects of Campari and Fernet-Branca on a cocktail. Put your toes into the water, and give it a try! You have, I believe, more to gain than to lose. Enjoy but drink responsibly!

 

J.S-g. commented on 9/17/2016:

Excellent. A very nice Negroni, indeed! 

happyrobot commented on 10/29/2016:

Nice end of summer cocktail.

I kept thinking that I wanted to work in an apple note somehow as well - for autumn. Apart from eating apple slices as we drank this. 

drinkingandthinking commented on 8/14/2018:

I don't get all the 5 star ratings. I mean, it's a well crafted Negroni, and it's carefully balanced drink and all, but I just don't see it as an all encompassing 5 star cocktail. Full disclosure: I hate gin, so maybe it's a 4 star for everyone else...

chadwilcomb commented on 10/07/2021:

A great one to batch up, given all the ingredients. Delicious drink the whole year round!

Peas & Qs

2 oz Gin (sugarsnap pea and mint infused)
2 oz Tonic water (to top)
1 spg Mint (as garnish)
Instructions

In an ice-filled highball, combine and garnish.

Notes

Infusing the gin: Break a cup of sugar snap peas in half. Combine with a small handful of mint and a bottle of gin (original recipe suggests Bombay Sapphire). Refrigerate for 24 hours and strain.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rich Woods, Duck & Waffle, London (UK)
Source reference

https://www.theguardian.com/lifeandstyle/2015/aug/14/peas-and-qs-cockta…

Curator rating
Not yet rated
Average rating
Not yet rated
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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)
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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
(16 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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  • Starfish & Coffee — Bourbon, Aperol, Coffee Pecan Bitters, Lemon juice, Egg white, Blackberry preserves, Star anise, Grade B maple syrup
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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
(6 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.

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