Bitter Intentions

2 oz Campari
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1 1⁄2 oz Soda water
1 oz Sweet vermouth, Carpano Antica Formula (to top)
1 sli Orange (as garnish)
Instructions

Pour soda into a collins glass. Shake Campari, juice, and simple and strain. Add cracked ice. Top with vermouth and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Bobby Heugel, Anvil, Houston, TX (USA)
Source reference

http://punchdrink.com/recipes/bitter-intentions-2/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Bitter refresher. The Campari and Antica are so dominant that this is really not that distinct from the simpler Americano. — ★★★★
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  • Aperitivo #2 — Barbados Rum, Sweet vermouth, Amaro, Lime juice, Tonic water
  • Camp Counselor — Campari, Dry vermouth, Orange liqueur, Ginger beer
  • Negroni Fizz — Gin, Bianco Vermouth, Campari, Soda water, Lemon juice, Simple syrup

Hastings

1 oz Scotch
1 oz Calvados
1 oz Sweet vermouth
1 t Drambuie
1 twst Orange peel (as garnish)
Instructions

Stir; strain; rocks; twist.

History

A Scotchy variation on Erik Lorincz's Norman Conquest. Coincidentally similar to Erick Castro's Full Windsor. More details in the reference link.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Adam Manning
Source reference

https://tartinestotikis.wordpress.com/2014/12/15/the-norman-conquest-fr…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Kind of a crafty Rob Roy.
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  • Norman Conquest — Islands Scotch, Calvados, Sweet vermouth, Bitters, Simple syrup, Orange peel
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Chasing My Tail

1 oz Gin
1 1⁄2 oz Cachaça, Leblon
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Lime juice
1⁄4 oz Grenadine
Instructions

Shake vigorously with ice.
Strain into a frozen coupe glass.
Garnish with a lime twist.

Notes

1. Use Ink Gin if available.
2. OPTION: use BeenLeigh White Rum instead of Cachaca.

History

First prepared at The Gresham Bar in Brisbane, Australia by bartender Kal Moore.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Recipe created by Mike Gordon.
Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • I'd give it 2-1/2 stars but it's whole stars only.
  • Pisco sub
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mako commented on 11/10/2019:

The "History" field says it was created by Kal Moore but the "Created by" field says it was created by Mike Gordon. What's up?

Aviation__1952 commented on 1/31/2020:

mako,

The original idea & recipe was passed along to me by Mike Gordon.  I wrote it down, walked over to The Gresham, and Kal Moore put it all together for the very first time.

HallA commented on 5/29/2022:

Solid three. I think this would be inferior with rum rather than cachaca or with cheap grenadine.

Spare Parts

1 1⁄2 oz Bourbon (or rye)
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1⁄2 oz Rhubarb liqueur, Art in the Age
Instructions

Shake all components with ice and strain into a rocks glass over fresh ice.

Notes

To make the IPA syrup: combine 12 oz IPA (Delicious IPA by Stone used) with 1 teaspoon orange flower water and 12 oz sugar on the stove and bring to a simmer for 5 minutes

History

Looking for a cocktail to use for craft beer week, tried an IPA simple syrup and played with it.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
Similar cocktails
Zachary Pearson commented on 5/21/2016:

Curated this slightly: moved the IPA syrup instructions to the notes section to avoid line breakage. Thanks,  Zachary

All In

1 1⁄2 oz Rye (100-proof or higher)
3⁄4 oz Campari
3⁄4 oz Dry vermouth
1⁄4 oz Crème de Cacao
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up. Twist lemon peel and discard.

Yields Drink
Authenticity
Unknown
Creator
Natasha David, Nitecap, New York.
Source reference

Imbibe magazine may/june 2016 p 38

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • also works 3/4 Rye, 3/4 Bourbon
  • Very nice. A bit brighter and more candyish than the similar 1794.
Similar cocktails
lesliec commented on 5/18/2016:

I like it.  Not sure about the instruction to discard the peel - certainly with Rittenhouse 100 as the rye there's no need to be delicate!

Dunmore Cobbler

2 oz Amontillado Sherry
1 oz Pineapple syrup
1⁄2 oz Blended Scotch
1⁄2 oz Lemon juice
3 ds Bitters, Angostura
1 wdg Pineapple (as garnish)
Instructions

Shake, strain into a Collins glass over crushed ice. Top with bitters. Garnish with a pineapple wedge.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Fitzgerald and Todd Smith, ABV, San Francisco
Source reference

Imbibe magazine may/june 2016 p 59.

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Negroni Sour

2⁄3 oz Navy strength gin
2⁄3 oz Campari
2⁄3 oz Sweet vermouth
1 oz Lemon juice
1⁄2 oz Rich simple syrup 2:1
1 Egg white
Instructions

Dry shake; shake; strain.

History

A batched Negroni, then used in a classic sour in place of a single spirit.

Yields Drink
Authenticity
Authentic recipe
Creator
Douglas Derrick, Avagene's, Portland, OR (USA)
Source reference

https://www.reddit.com/r/cocktails/comments/4j8qre/negroni_sour/

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • This drink is exactly what it sounds like. in other words totally delicious. Despite the Navy strength gin I would not describe as super strong. So glad I tried this.
  • Delicious, good intro to Negroni — ★★★★★
  • Ok. Used Green Hat Navy Strength and Anitca Formula Vermouth. Served up....maybe better on the rocks?
  • Made with Ransom Old Tom as base, Cappelletti instead of Campari, and agave as sweetener (ran out of SS and too lazy at the moment to make more). Delicious.
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Dragon Lily

1 1⁄2 oz Blanco tequila, Siembra Azul Blanco
3⁄4 oz Tarragon syrup
3 oz Brut Champagne
1 ds Peychaud's Bitters
Instructions

Stir all ingredients over ice the add champage

Notes

Original recipe calls for tarragon-agave nectar gastrique

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death and Co., New York, New York
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Apricot Flip

2 oz Cognac
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Simple syrup
1 Whole egg
1 pn Nutmeg (grated, as garnish)
Instructions

Dry shake; shake; strain; garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
PDT, New York, NY (USA)
Source reference

http://www.thekitchn.com/the-10-minute-happy-hour-176718

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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The Petunia

1 oz Gin, Bombay Sapphire
1 oz Grapefruit juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Cognac VSOP
2 ds Peychaud's Bitters
2 ds Absinthe
1 spg Mint (garnish)
1 t Butterfly pea powder (see note)
Instructions

Tie the sprig of mint around the stem of a Nick & Nora glass. Shake remainder of ingredient and double strain into the glass.

Notes

Butterfly pea powder is the powdered flowers of the butterfly pea - its blue, but turns purple with acid. Check Amazon or health/natural food stores.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Justin Lavenue of the Roosevelt Room
Source reference

http://austinway.com/how-to-make-the-petunia-cocktail-this-spring

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Really lovely flavor, licorice from the absinthe and mint are nice on the nose. Did without the butterfly pea powder, but that would have brought it to the level.
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Zachary Pearson commented on 5/13/2016:

Curated this. Added butterfly pea powder that the citation calls for and makes the drink weirdly blue-purple (like a Petunia). Added year estimate. Thanks,  Zachary

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