Lampshade

1 1⁄2 oz Gin, Tanqueray
3⁄4 oz Sweet vermouth (50/50 Antica and Martini&Rossi)
1⁄2 oz Cynar
1⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
1 twst Orange peel (As garnish.)
Instructions

Stir. Strain over fresh ice in glass of your choice. Garnish. Sip. Repeat.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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  • Locandiera — Gin, Cherry Liqueur, Sweet vermouth, Cynar, Maraschino Liqueur, Grapefruit bitters, Campari, Grapefruit peel
  • Amertinez — Gin, Cynar, Sweet vermouth, Maraschino Liqueur, Orange bitters, Orange peel
  • the Fitty Cocktail — Gin, Ginger liqueur, Bianco Vermouth, Cynar

Rum River Mystic

1 oz Rye
1 oz Rum
3⁄4 oz Byrrh
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Combine ingredients into mixing glass. Add ice and stir for 10 seconds. Serve over a large ice cube, express with orange peel.

History

There's a few versions of this percolating around the web, many of which use two rums instead of rum and rye. But this looks to be the most recent iteration

Yields Drink
Authenticity
Authentic recipe
Creator
Paul McGee
Source reference

http://www.avclub.com/video/classic-manhattan-cocktail-gets-reimagined-…

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Stiletta

1 1⁄2 oz Tequila (blanco)
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Campari (star anise-infused)
Instructions

Stir, strain, up

Notes

To make the Campari, rest 750 ml of Campari with 20 star anise pods for 8-12 hours.

Yields Drink
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Gary Regan's The Negroni by way of http://imbibemagazine.com/stiletta/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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lesliec commented on 12/20/2016:

Very nice. I wasn't going to devote an entire bottle of Campari to occasional home use, so I just floated a star anise.  A little more infusion time may have been better, but it was a good drink anyway.  Conveniently, 20 star anise in 750ml is near enough to one in 30ml (1oz).

J.S-g. commented on 12/22/2016:

A bit too sweet, I think. Still very nice. Will try slightly different proportions at a later time. 

J.S-g. commented on 12/22/2016:

A bit too sweet, I think. Still very nice. Will try slightly different proportions at a later time. 

Million Dollar Cocktail

1 1⁄2 oz Genever
1⁄2 oz Cherry Liqueur, Cherry Heering
2 oz Pineapple juice
1 Egg white
Instructions

Dry shake, shake with ice, coupe; garnish with pineapple leaf

Yields Drink
Year
late 1800s
Authenticity
Authentic recipe
Creator
Louis Eppinger, Yokohama Grand Hotel (Japan)
Source reference

http://imbibemagazine.com/million-dollar-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Robin needs to try. Nice texture. Try with pure pineapple rather than orange-pineapple blend next time.
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Pearls Before Swine

6 Ice cubes
2 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Orgeat
1 t Greek yogurt (heaping)
1 t Lemon Curd
3 dr Rose water (as garnish)
Instructions

Crush ice in blender - you want some fine ice and some smaller pieces. Add everything except garnish, blend briefly, pour unstrained into a coupe. Garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Joaquín Simó
Source reference

https://food52.com/recipes/29356-joaquin-simo-s-pearls-before-swine-a-y…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 12/17/2016:

Curated this - rewrote instructions to avoid copyright. Added the ice. Thanks,  Zachary

Varnish

1 oz Amaro Sibilla, Varnelli
1 oz Highland Scotch, Clynelish
Instructions

Stir and strain into a chilled rocks glass.

Notes

Obviously other Highland/Speyside malts will fit the bill here, although the name only works with Clynelish. But really, Amaro Sibilla pairs nicely with just about any whisk(e)y in 1:1 proportions.

History

Inspired by the recent-ish trend of amaro-based 50/50 shots (e.g., Ferrari, Maserati, Nar Nar).

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Dan commented on 12/16/2016:

I loved this with Highland Park 12. My wife didn't, which surprised me since she likes both ingredients individually. I'd try this again with an Islay.

bwian commented on 2/28/2017:

Can confirm: It's nice with Islay whisky, as Dan suggested. I've tried it with both Lagavulin and Laphroaig.

Carolynn Reminder

1⁄2 oz Gin
1 oz Aperol
1 oz Ginger liqueur
1 oz Triple sec, Cointreau
1 oz Lemon juice
2 ds Peychaud's Bitters
Instructions

Shake in mixing tin, strain into chilled coupe, garnish with lemon peel.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Way too sweet. Maybe some more bitter ingredients can be subbed in? — ★★★
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justinwarner commented on 6/01/2018:

An extremely well balanced and tasty cocktail. Wouldn't change a thing. 

We used a local ginger liqueur that I would say is miles better than Canton, but this made it have a strong spicy afternote which everyone who had enjoyed.

Notte Bene Sour

3⁄4 oz Rye, Rittenhouse
3⁄4 oz Spanish brandy
3⁄4 oz Grapefruit juice
1⁄2 oz Amaro, Vecchio Amaro del Capo
1⁄2 oz CioCiaro
1 twst Grapefruit peel (as garnish)
Instructions

Stir; strain; up; garnish.

Notes

Might work well scaled up to a punch too.

History

A (gently) sour version of the Notte Bene (cf.) at the suggestion of EvergreenDan on eGullet.

Picture of Notte Bene Sour
Craig Eliason
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Craig Eliason, Saint Paul, Minnesota (USA)
Source reference

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

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Wintery Mix

2 oz Gin (11 Wells - Ecgberht Gin)
3⁄4 oz Orange chocolate liqueur, Distillerie de Biercée Orangine
1⁄2 bsp Absinthe (La Fée - XS Absinthe Suisse)
2 ds Bitters (Five Watt - Gin Bitters)
Instructions

Stir till especially cold (~50 seconds), and pour into a chilled cocktail glass

Notes

La Fée XS Absinthe Suisse has the traditional anise flavor but goes much deeper into mint and herbal notes. The orangine is a orange/cocoa liqueur. Any well balanced gin would work nicely

History

This is one of those culinary "triads", where three flavors/ingredients blend with their neighbor: gin + orange, orange + chocolate, and incredibly chocolate + gin.

Picture of Wintery Mix
Jason Westplate
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Blueberry Sour

1 1⁄2 oz Vodka, Reyka
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup (clover)
1⁄4 oz Jasmine Liqueur, Koval
1⁄4 c Blueberry (save a few for garnish)
1 oz Egg white
Instructions

Muddle blueberries and vodka in a mixing glass; strain into a dry shaker (press out all liquid). Add lemon, honey syrup, liqueur and egg and dry shake for ~20 seconds. Add ice and shake until well chilled. Strain into a chilled coupe and garnish

Picture of Blueberry Sour
Jason Westplate
Yields Drink
Year
2016
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Subbed Koval with cognac. Very delicious, but would love to try it with the Koval. *UPDATE* still no Koval. Made with Bison grass vodka, lime, mint syrup and Creme de Violette. Awesome! One day I'll find some Koval... — ★★★★★
  • Sub out the koval and blueberries for Creme de mure and blackberries.
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