Delerium Tremens (The D.T.)

1 oz Oloroso sherry, Lustau
1 oz Zirbenz Stone Pine Liqueur
1 oz Aromatized wine, Cocchi Vermouth di Torino
Notes

Experimental. Originally included 1 oz. Rye but surprised by how well it seemed to work with just the low alcohol spirits.

History

Two weeks into the deconstruction of 2016.

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • I made a couple versions. Agree, not bad w/o the rye. Maybe my fav version was as listed here adding dash of allspice dram and floating Tbsp of rye on top.
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McKittrick Old Fashioned

2 oz Bourbon
1⁄2 oz Pedro Ximénez Sherry
2 ds Bitters, Bittermens Xocolatl Mole
1 Brandied cherry (as garnish)
Instructions

Combine ingredients in an Old Fashioned glass. Add big ice and stir. Drop the cherry on top.

Notes

Most sources just say 'brandied cherry', but cocktail virgin/slut specifies Maraschino.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Theo Lieberman, Milk & Honey, New York, NY
Source reference

http://cocktailvirgin.blogspot.co.nz/2016/09/mckittrick-old-fashioned.h…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • tasty dessert old fasioned, definitely use overproof
  • Too sweet. 1/4oz or 2tsp PX sherry would taste better for me. Plus i made a mistake and used fee brother barrel-aged bitter... must try it again.
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Kindred Cocktails commented on 8/22/2017:

Updated the reference as the previously one was a dead link. Published. Usually we don't publish variations on a classic like this, but this drink was made by a respected bartender.

The Green Mile

1 oz Haitian Rum, Barbancourt
1⁄2 oz Herbal liqueur, Green Chartreuse
2 ds Absinthe, Vieux Pontarlier Verte
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
4 lf Thai Basil
1 lf Thai Basil (as garnish)
Instructions

Shake; double strain; up; garnish.

History

Ward notes the template for this drink was taken from the Daisy de Santiago in Charles Baker's Gentleman's Companion.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co., New York, New York (USA)
Source reference

Death & Co: Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Used agricole
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Baie du Galion

1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Drambuie
2 oz Rhum Agricole (blanc)
1 twst Lemon peel (as garnish, optional)
Instructions

Stir; strain; up; garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Smuggler's Cove, San Francisco, California (USA)
Source reference

http://www.instyle.com/lifestyle/food-drink/smugglers-cove-baie-du-gali…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Interesting "electrical" taste, but the honeyish Drambuie was too outspoken.
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One, One, One

1 oz Aquavit, Krogstad
1 oz Gin, Beefeater
1 oz Bianco Vermouth, Dolin
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir over ice, strain into a coupe. No garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co, NYC
Source reference

Death & Co cocktail book, p.254

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • 3 stars as written. I added a 4th "one": 1 oz Campari to take it in the direction of a Negroni -- plus an extra dash of orange bitters (Angostura orange) and a lemon twist; 4 stars
  • Very nice. Made with Letherbee 2014 Autumnal gin and Brennivin. — ★★★★
  • A showcase for aquavit. Nose is like a nice cosmetic toner. As the aquavit dominates here, the similar Not Waving but Drowning has proportions that are worth trying.
  • Tastes like a (not so) dry martini with caraway and aniseed flavor. Great variation.
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Mahogany

1 1⁄2 oz Dry vermouth
3⁄4 oz Bénédictine
3⁄4 oz Jägermeister
Instructions

Stir, strain, cocktail glass, optionally spritzed with Cinnamon Tincture

Notes

Optional: Spritz glass with homemade cinnamon tincture.
Recipe:
Fill pint jar with cinnamon sticks.
Fill jar with vodka or high proof liquor.
Let sit covered for 2 weeks, shaking once or twice.

History

Created by Robert Hess after a friend challenged him to make a classically styled cocktail utilizing Jagermeister.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Robert Hess, Cocktail Spirit
Source reference

https://www.youtube.com/watch?v=ngRnQkdesT8

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Sweet and herbal, carried by acidic fruitiness. Better with a 2-4 dashes Angostura. Works with Campari too.
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pinkfloyd4ever commented on 4/05/2019:

I love Jagermeister, and really wish it didn't have the stigma of being a shitty frat-boy shooter, because I think it has so much potential to make lots of really good cocktails. Unfortunately so many bartenders shy away from it for fear of being discredited due to it's recent history. Case in point: this legendary YouTube video: https://www.youtube.com/watch?v=Q5QJ9i_o5vo 

I digress... I also like my cocktails very much on the dry and bitter. So I reduced the Benedictine to 1/2 oz (might do 1/4 oz Bene next time) and added maybe 1/4 bottle of Underberg...and HOLY SHMOKES BATMAN! I think this might be my new favorite!

Holiday In Osaka

1 1⁄2 oz Shochu
1 oz Cranberry shrub (see note)
1⁄2 oz Gold rum, Bacardi Gold
1⁄4 oz Cherry Liqueur, Cherry Heering
2 oz Club soda (to top)
1 sli Orange (as garnish)
1 Cranberry (as garnish)
Instructions

Wet shake all ingredients except soda. Double strain into a Collins glass with ice. Top with club soda. Garnish with a cranberry and orange slice on a pick

Notes

Shrub is cold processed and proportions are one cup cranberries, 1 blood orange, 1 cup sugar and eight cloves, 1 cup apple cider vinegar

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Samm Baggs
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Oh, My Word

3⁄4 oz Old Tom Gin
3⁄4 oz Amaro Montenegro
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur
2 ds Lime bitters
1 twst Lemon peel (as garnish)
Instructions

Stir liquid ingredients with ice and strain into a chilled coupe. Express a lemon twist over the top then discard.

Yields Drink
Authenticity
Authentic recipe
Creator
Sother Teague
Source reference

New York Times 11-27-16

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Good flavors but a little syrupy. Good Gin drink.
  • increased old tom to 1 oz. Not sure if proportions should differ
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J.S-g. commented on 11/28/2016:

Neither the recipe here nor in the NYT specifies whether to use green or yellow Chartreuse. The picture in the NYT would suggest yellow, but that is just a guess. Any one know? 

Hubajube commented on 4/27/2024:

Too sweet as is. I'll try again with less maraschino.

Gin Daisy

1 2⁄3 oz Gin (London No. 1 or Beefeater 24)
2⁄3 oz Herbal liqueur, Yellow Chartreuse
3 ds Simple syrup
2 t Lemon juice
2 t Lime juice
2⁄3 oz Soda water
Instructions

Shake without soda water, strain into coupe and top with soda water.

Yields Drink
Year
1882
Authenticity
Altered recipe
Source reference

Harry Johnson's Bartenders Manual

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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Coffee Warmer

6 oz Coffee
1 oz Brandy
1⁄2 oz Coffee liqueur
1 bsp Allspice Dram
3 dr Bitters, Bittermens Xocolatl Mole
Instructions

Brew 6 oz pour over coffee with 0.5 oz ground coffee, add other ingredients, stir.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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MOJO1229 commented on 1/28/2017:

So here it is, a dreary, snowy Michigan afternoon--just me and my coffee. So I decided to see what KindredCocktails had for a cup of coffee. And I stumbled upon "Coffee Warmer" with one rating of 4. In the words of Donald Trump during his campaign, "What the hell, you've got nothing to lose." So I decided to try what looked to be a promising recipe.

SOME NOTES before I give you my thoughts on "Coffee Warmer:" (1) I had no brandy, so I used Hennessy Very Special cognac; (2) for the coffee liqueur, I used Tia Maria (one of the best coffee liqueurs on the market, I believe); and (3) I discovered 3 dashes (not 3 drops) are needed for Bittermens Xocolatl Mole Bitters to shine in this libation (actually, four dashes may prove to be better, but that's another story).

THE RESULT: Not bad. Not good, but not bad. I rate it as 3.5. The flavors were well balanced, with one not competing with the other. I was pleasantly surprised by this, because I thought the Allspice Dram might overwhelm the bitters, but by using 3 dashes the bitters came through nicely.

In summary, I thoroughly enjoyed this cup of coffee! The truth be told, had I known I was going to make and rate this libation, I would have used a bolder, richer, more flavorful coffee. Tomorrow morning I'm going to do just that, and I'll give you the outcome. How this drink is rated definitely depends on the quality of the coffe. It should be freshly made, not have a burnt flavor from sitting on the burner for more than 10 minutes, and it should be a bold and flavorful coffee. That lets out Folgers, Maxwell, and many others. Making the coffee using a French Press will also produce a better coffee.

Following the guidelines I laid down, the resulting cup of "Coffee Warmer" should be rated somewhere between 4 and 5. The recipe is that good! For those seeking a nice cup of hot coffee and don't have to drive and/or go to work, I definitely recommend "Coffee Warmer." Personally, I'd have two cups, not one. And You?

P.S. I did not add 0.5 oz ground coffee. If a high-quality bold and flavorful coffee is used and made properly, addtional ground coffee will not be needed. Adding ground coffee will make the already made coffee stronger, but now you've got coffee grounds to filter out. Moreover, extra coffee grounds should not be needed if you use high quality coffee liqueur. Kahlua is often used as a coffee liqueur, but it has less coffee flavor than Tia Maria. Why is that? Read Kahlua's label, and you'll see that Kahlua is a mixture of rum and coffee liqueur. Tia Maria, however, is pure coffee liqueur. Take a taste test, and you'll taste the difference.

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