Running of the Bulls

1 oz Sloe gin
1 oz Genever
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Lemon juice
1 sli Lemon (as garnish)
Instructions

Shake, strain, coupe, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tom Richter, Dear Irving, New York, NY (USA)
Source reference

http://punchdrink.com/recipes/running-of-the-bulls/

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • want to try this...
  • Sipsmith sloe gin but subbed old tom for genever. Alas. Deliciously tart and funky. I love this one.
  • Pleasantly tart. My cheap sloe gin and tom gin substitution held this back; I bet it's four stars easy with good sloe gin and real genever. — ★★★★
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  • Beyond the Orchard — Sour Cherry Gin, White port, Herbal liqueur, Strega, Maraschino Liqueur, Lemon juice, Cherry
  • Gin Genie — Gin, Sloe gin, Lemon juice, Simple syrup, Mint, Crushed ice

Separatist Gimlet

2 oz Gin, Hendrick's
1⁄2 oz Falernum, Velvet Falernum
1 ds Grapefruit bitters, Fee Brothers
1 rinse Absinthe
Instructions

Stir, strain into absinthe rinsed glass.

YieldsDrink
Authenticity
Authentic recipe
Source reference

https://us.hendricksgin.com/treasury-of-tipples/view/sepratist-gimlet

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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  • Elder Fashion — Gin, Elderflower liqueur, Orange bitters, Grapefruit peel
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  • Planet of the Ood — Oude genever, Elderflower liqueur, Lavender tincture, Cardamom tincture, Chamomile tincture, Herbal liqueur, Maraschino Liqueur, Gentian tincture
  • Thamyris — Gin, Cynar, Ginger liqueur, Elderflower liqueur

Curated this: rewrote instructions to avoid copyright. Thanks,  Zachary

Duboudreau Cocktail

2 oz Rye (One source says Rittenhouse Bonded; most don't specify)
3⁄4 oz Aromatized wine, Dubonnet Rouge
1⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Fernet Branca
1 twst Lemon zest
Instructions

Stir, stain, cocktail glass, express and drop lemon.

YieldsDrink
Year
2008(?)
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT - modified from a Jamie Boudreau original.
Source reference

https://spiritsandcocktails.wordpress.com/2008/11/22/mr-boston/

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • 7/20 This kinda grows on you...by the 4th sip or so I was liking it enough to rate it a 4. Go w/ orange garnish, not lemon. Have subbed Lillet Rouge for Dubonnet.
  • Try without the Fernet.
  • Use Dubonnet if you've got it, but works well with Cocchi Vermouth di Torino. Taste comes in waves; first the rye, then (mild) Fernet, finishing with the lemon.
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Dusty Nail

2 oz Cognac
3⁄4 oz Drambuie
1 bsp Maraschino Liqueur
1 bsp Hazelnut liqueur, Frangelico
2 ds Cardamom bitters, Scrappy's
Instructions

Stir with ice. Garnish with a toasted hazelnut or two, if ya got 'em.

Notes

Usually my cocktail-creating at midnight doesn't go this well. Or it's the morning after that's not so great...

YieldsDrink
Year
2016
Authenticity
Unknown
Creator
Micah Stupak, Brooklyn, NY
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Alpine Meadow

1 oz Bourbon, Woodford Reserve
1 oz Genepy, Dolin Genepy des Alpes
1 oz Sweet vermouth, Carpano Antica Formula
1 twst Orange peel (as garnish)
1 spg Thyme (as garnish)
Instructions

Build, stir, flamed orange peel around rim & thyme sprig as garnish

History

A riff on Longman & Eagle's Alpine Glow.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Scott Blanchard
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Quite sweet. I like this better w/ dry vermouth. Maybe perfect.
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Hartwood Cocktail

1 1⁄2 oz Reposado Tequila
1⁄2 oz Amontillado Sherry
3⁄4 oz Pear Shrub (Pear/ginger shrub)
3⁄4 oz Lemon juice
1 sli Candied ginger (as garnish)
Instructions

Shake, Strain over a large rock, garnish.

Notes

To make the pear-ginger shrub, in a large pot, place 2 cups of pears, seeds removed and 1 cup peeled ginger. Add 2 cups vinegar and cook to just below the boiling point. Remove from heat and let steep for 10 minutes. Put everything into a large glass jar, seal, and rest for 3-4 weeks. Fine strain the liquid back into a saucepan, add 1 1/2 cups sugar, and heat to dissolve.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Chris Ware, Paramour, San Antonio
Source reference

http://imbibemagazine.com/hartwood-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • Georgita — Tequila, Peach liqueur, Herbal liqueur, Lime juice
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Curated this. Rewrote instructions and shrub instructions to avoid copyright issues. Thanks,  Zachary

J.S-g. commented on 3/12/2016:

Interesting, unexpected, balanced. 

Polka Dot Negroni

1 oz Gin, Junipero
1 oz Bianco Vermouth, Dolin
1 1⁄2 oz Salers Gentiane
3 ds Grapefruit bitters
1 twst Lemon peel
1 Cherry, Luxardo (as garnish)
Instructions

Stir, strain into chilled glass, twist and discard lemon peel, garnish.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Toby Maloney, Alchemy Consulting
Source reference

https://punchdrink.com/recipes/polka-dot-negroni/

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
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  • Natale Bianco — Gin, Salers Gentiane, Bianco Vermouth, Bitters, Lemon peel
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Curated this: rewrote instructions to avoid copyright, changed "brandied cherry, Luxardo" to "cherry, Luxardo" (Luxardo cherries aren't brandied). Thanks,  Zachary

<br />Despite the forward-Juniper gin (I used Tanqueray's Bloomsbury Gin), and despite that I'm writing this review in mid-September, I found the Polka Dot Negroni to be a light, slightly sweet drink, one that I would be sipping on during a sunny, warm summer day--but under a big umbrella because of my fair complexion. If you're thinking, "This bloke's trying to tell me he likes the bloody drink!" you're absolutely wrong. I don't like this drink--I love the blinkin' thing!

The Polka Dot Negroni is a great summer drink, even during these last few days of summer. I think most casual drinkers will enjoy this concoction. Hell, I'll probably be drinking this wonderful drink on the first day of winter. The gin, the bianco Vermouth, and Salers go together like a hand in a glove. The lemon twist is a good garnish; I even dropped the peel into the drink for added color. However I didn't care for the Luxardo Maraschino cherry as a garnish; I spooned mine out as soon as I tasted the residual juice surrounding the cherry--the juice's taste just didn't fit in with the other tastes inherent in the drink.

Take the time to try the Polka Dot Negroni--you'll like it! Dollars to donuts! Enjoy the drink, but drink responsibly.

Salers isn't available in my part of the world, but I can report this works well with Suze. I'm with Mojo; this is light, summery and very drinkable.

HallA commented on 9/17/2024:

As everyone says, it's a classic summer gentian / gin delight. Just perfectly sweet and the junipero stands up nicely. Love it.

The Monte Press

1 1⁄2 oz Amaro Montenegro
2 1⁄2 oz Soda water
2 1⁄2 oz Lemon-lime soda, Sprite (Mexican)
2 ds Bitters, Bitter Truth Celery
Instructions

Build in an iced Collins glass, stir gently. Cucumber garnish if so desired.

Notes

Montenegro and Sprite is a guilty pleasure worth exploring, and introduced to me by way of Jonathan B. Howard via Kentucky 2015. Also, 12 or so drops Bittermans Orchard Street Celery Shrub will work quite well here.

History

Refined version of a Montenegro and Sprite.

Picture of The Monte Press
YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Dauphin

1 oz Absinthe
1 1⁄2 oz Almond milk (coconut almond milk)
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Demerara syrup
2 ds Chocolate bitters, Miracle Mile
Instructions

Build in an absinthe glass, stir with pebble ice, top with more pebble ice, and garnish with cacao nibs and star anise.

YieldsDrink
Year
2016
Authenticity
Authentic recipe
Creator
Franky Marshall, Le Boudoir, Brooklyn, NY.
Source reference

http://www.vanityfair.com/culture/2016/02/absinthe-cocktail-marie-antoi…

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • So much going on. Subbed oat milk for almond+coconut and Coco Lopez for simple which provides about the right amount sweet + coconut. My fellow drinkers all felt the absithe was overpowering. — ★★★★★
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The Dutch Nemesis

1 oz Genever, Bols
3⁄4 oz Kummel, Combier
3⁄4 oz Lime juice
1⁄2 oz Pineapple Gum Syrup
2 ds Bitters, Angostura
2 oz Sparkling white wine
Instructions

Shake, strain, up, top with sparkling wine.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Alex Smith, Whitechapel, San Francisco, CA.
Source reference

http://punchdrink.com/recipes/the-dutch-nemesis/

Curator rating
Not yet rated
Average rating
Not yet rated
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