White Oak Propeller

3⁄4 oz Old Tom Gin (A barrel aged version)
3⁄4 oz Bianco Vermouth
3⁄4 oz Amaro Nonino
3⁄4 oz Aperol
Instructions

Shake, strain into a chilled coupe. No garnish.

Notes

You must used a barrel aged gin (I used Breuckelen) to get that oak in there. A light style Old Tom like Hayman's will not work. Dolin Blanc, though wonderful, is not the best fit here, use a more savory style like Contratto.

Yields Drink
Authenticity
Your original creation
Creator
Jim Freeman
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
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Zachary Pearson commented on 12/21/2016:

Curated this slightly - moved the long notes from the body of the drink to the notes section, so it doesn't blow out line breaks. Changed 3 2/5 oz vermouth to 3/4 - I'm guessing this is what you want to meet the Paper Airplane? Thanks,  Zachary

Matrimony

1 1⁄2 oz Genever
3⁄4 oz Nocino
3⁄4 oz Dry vermouth
1 twst Lemon peel
Instructions

Stir, strain, coupe. Squeeze and drop the lemon.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Erik Ellestad, San Francisco
Source reference

http://imbibemagazine.com/matrimony-cocktail-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Found this when exploring recipes for my next batch of nocino. Really nice.
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Starman

1 1⁄2 oz Gin, Beefeater
1⁄4 oz Apricot liqueur, Bitter Truth
1⁄4 oz Amaro Nonino
1⁄4 oz Sweet vermouth, Carpano Antica Formula
2 ds Orange bitters
1 twst Orange peel (Discard peel)
Instructions

Stir. Up. Garnish carefully with oil from Orange peel. Discard.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos.
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Upped Gin to 1 3/4, used 1/2 Apricot Brandy, 1/2 Nonino
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efullerton commented on 12/17/2017:

Left me feeling a bit flat. The gin (I used Botanist) just overpowered the Nonino and Apricot. Ok, but unremarkable. 

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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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.

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