Long Island Old Fashioned

1⁄2 oz Irish whiskey
1⁄2 oz Genever
1⁄2 oz Reposado Tequila
1⁄2 oz Brandy
1⁄4 oz Triple sec, Cointreau Noir
1 bsp Demerara syrup
2 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Orange peel (as garnish)
Instructions

Stir, strain, one big rock, garnish.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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This one was very surprising. I think the multi-liquor concoctions work better with more dilution than the old fashioned template offers...especially for initial enjoyment.

I made this with ingredients that I enjoy sipping straight (red breast, rutte old simon, espalon, paul masson vsop) , but it was pretty terrible initially: overly sweet and funky in a bad way. 1-starred it.

As the rock melted, it finally opened up and mingled & became much more approachable.  It became a great sipper. Changed to a 3 star, though considered higher.

I'd make again, but would probably eschew the template by adding a bit of water or soda from the get go. And cut the demerara syrup.

Stone Fence (variation)

3⁄4 oz Calvados
3⁄4 oz Armagnac
1⁄4 oz Jamaican rum, Smith & Cross
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
6 oz Cider (hard)
1 twst Lemon peel (stirred)
1 pn Nutmeg (as garnish)
Instructions

Stir spirits briefly with lemon peel, and then strain into a pint glass. Slowly top with cider and garnish with nutmeg.

YieldsDrink
Year
2015
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Green Swizzle à la Dead Rabbit

2 1⁄2 oz Martinique Rum, Rhum JM Blanc
1⁄4 oz Anisette, Marie Brizard
1 oz Lime juice
3⁄4 oz Pistachio syrup
4 ds Absinthe, Pernod
3 ds Bay leaf (tincture)
1 oz Lime Soda water, DRY Wild Lime
2 spg Mint (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Swizzle in a mixing bowl with cracked ice and pour into a tall glass, topping with more ice. Serve with a straw, and garnish with a spent lime shell, mint sprigs, and nutmeg.

History

The historical recipe, via Wondrich, is a rum or gin swizzle turned green via wormwood bitters, replaced by absinthe here.

YieldsDrink
Authenticity
Altered recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

The Dead Rabbit Drinks Manual pp. 91-93.

Curator rating
Not yet rated
Average rating
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Billy Dawson's Punch (Dead Rabbit)

1 1⁄2 oz Cognac, Louis Royer VSOP Force 53
1 oz Porter beer
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Rum, Banks 7
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Lemon juice
3⁄4 oz Lemon cordial (lemon sherbet)
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters (or Angostura)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain into a punch glass with one piece of cracked ice, garnish with freshly grated nutmeg.

History

As with many of McGarry's adapted drinks, with their elaborations and embellishments, "inspired by" is perhaps more accurate than "adapted from." But this one gets its inpsiration from William Terrrington's 1869 Cooling Cups and Dainty Drinks.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

The Dead Rabbit Drinks Manual, p. 87.

Curator rating
Not yet rated
Average rating
Not yet rated
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Manuia

1 oz Barbados Rum, Plantation 5 Year
1 oz Cachaça, Cuca Fresca
3⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Orgeat
6 dr Pastis, Herbsaint (or absinthe)
1 ds Bitters, Angostura
Instructions

Shake, strain into a tiki mug or double old fashioned glass, fill with crushed ice, garnish lavishly with mint sprigs and optionally with flowers.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Fred Yarm, cocktail virgin/slut.
Source reference

http://cocktailvirgin.blogspot.com/2015/07/manuia.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Haitian Winter

3 oz Haitian Rum, Barbancourt 8
1 oz Walnut Liqueur, Koval
1⁄2 oz Fernet Vallet
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
3 dr Bitters, Scrappy's Cardamom
Instructions

Stir, strain, rocks or goblet with an ice sphere

Notes

Could garnish with a variety of things: try it out!

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Matt Demers
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • No.
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  • Vernis à Ongle — Haitian Rum, Bigallet China-China, Sweet vermouth, Star anise
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Shakespeare's Sister

1 1⁄2 oz Gin, Martin Miller's Westbourne Strength
1⁄2 oz Apricot eau-de-vie, Blume Marillen
1 oz Dry vermouth
2 ds Orange bitters
2 sli Cucumber (bruised and stirred)
1 twst Lemon peel (as garnish; expressed and inserted)
Instructions

Bruise, stir, strain, up, twist.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Alexander

1 oz Gin (London Dry)
1 oz Crème de Cacao
1 oz Cream
Instructions

Shake with ice and strain into a pre-cooled cocktail glass.

Notes

The original receipe was made with White Crème de Cacao, but Brown works also quite well.
Garnishing with grated nutmeg was not part of the original receipe (which resulted in a plain white cocktail), but is common today.
There are many variants in terms of the ratio of the ingredients. Most common is an increased amount of gin.

History

The Alexander is the ancester of many of todays famous cocktails, like the Brandy Alexander, the Grasshopper, the Golden Dream or the White Russian. The receipe was first mentioned in Hugo Ensslin's Recipes for Mixed Drinks in 1916.
One legend says that the Alexander was created to celebrate the advertising character of Phoebe Snow, who was dressed completely in white.

YieldsDrink
Year
1915
Authenticity
Authentic recipe
Creator
Unknown
Source reference

Recipes for Mixed Drinks, Hugo R. Ensslin, 1916,
http://www.classicmixology.com/cocktails/alexander_cocktail/1916

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Bombay Sour

6 oz Bourbon, Buffalo Trace
2 oz Lemon juice
4 oz Lime juice
5 oz Simple syrup (Cardamom-infused is best)
2 sli Ginger
1 t Tamarind (Fresh or paste)
1 pn Cardamom (ground, as garnish)
Instructions

Muddle ginger and tamarind together in a shaker. Add liquid ingredients and shake with ice in batches. Strain into glasses and sprinkle with ground cardamom.

YieldsDrinks
Year
2013
Authenticity
Your original creation
Creator
Cheryl Franceschi
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Curated this: removed references to fresh ingredients - that's assumed here at Kindred Cocktails. Changed amount of cardamom powder from dash to pinch. Changed amount of tamarind from dash to teaspoon (I'm guessing you want a small amount of tamarind paste muddled with the ginger). 

When you say "shake with ice in batches", do you mean that all the liquid is batched, then shaken over fresh ice for each drink? Are the muddled ingredients meant to be quartered and added to each fresh shaker?  Thanks,  Zachary

Really like this. It hits the intersection of "interesting " and "highly drinkable". 

Vernis à Ongle

1 1⁄2 oz Haitian Rum, Barbancourt (15 year)
1 oz Bigallet China-China
3⁄4 oz Sweet vermouth, Dolin
1 Star anise
Instructions

Stir, strain, up, garnish with star anise

YieldsDrink
Authenticity
Unknown
Creator
BoZone
Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
From other users
  • A surprising but very well-put together drink.
  • Works with reducing China-China to 0.75 oz. Also works with Dubonnet subbing in for sweet vermouth.
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Switching out the sweet vermouth for Punt e Mes makes for a more complex drink, as well as diminishing the tendency for the China-China to dominate. Either way, five stars.

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