Midnight Ride

2 1⁄2 oz Rye
3⁄4 oz Aperol
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Maraschino Liqueur, Luxardo
Instructions

Stir with ice, strain, garnish with cherry

Notes

Boulevardier meets Manhattan.

Yields Drink
Year
ca 2016
Authenticity
Authentic recipe
Creator
Park Plaza Hotel, Boston, MA
Source reference

https://www.reddit.com/r/cocktails/comments/52sl5m/the_midnight_ride/

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Works equally well with Punt e Mes.
  • Can try with Campari too
  • As usual, I prefer Rittenhouse Rye and Leopold Maraschino & this is how I made and rated. But original ingredients are listed. Noted as an authentic recipe, though it came from someone else's guess as to ratios.
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blue_94_trooper commented on 10/07/2016:

A bit too sweet for me. If I make it again I might sub Campari for the Aperol or Punt e Mes for the Antica.

brimagick commented on 10/21/2021:

Agree it’s a bit too sweet. Previous commenter had some good ideas re: subs.

Biff Malibu commented on 1/05/2024:

Big rye fan here, but I'm thinking 2 oz might allow the other ingredients to shine through.

yarm commented on 1/06/2024:

"If I make it again I might sub Campari for the Aperol or Punt e Mes for the Antica."

Punt e Mes in the equation is pretty much Eastern Standard's Prospect Park which is a mighty fine drink.

Bufala Spritz

2 oz Bianco Vermouth, Torelli
1 oz Bison grass vodka
1⁄4 oz Galliano
2 oz Soda water
Instructions

Build in Collins glass. Top with soda

Notes

Baking Spice

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Andrew Whibley, Bar Cloakroom, Montréal, Québec, Canada
Source reference

Original Cocktail

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Southward Migration

1 oz Añejo rum, Bacardi 8
1 oz Bourbon, Bulleit
3⁄4 oz Lemon juice
3⁄4 oz Sweet vermouth, Rouge Gorge (apple cider base)
1⁄2 oz Simple syrup
1 sli Ginger
Instructions

Muddle ginger with remaining ingredients, shake, double strain, coupe.

Notes

Apple-Ginger-Lemon backed up by split-base of bourbon and rum. Rich opening, followed by balancing acidity, and finishing with a ginger bite.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Émilie Lefebvre, Bar Cloakroom, Montréal, Québec, Canada
Source reference

Original Cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • very mild, almost flavorless, maybe back off the lemon juice a bit or no simple syrup — ★★★
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Yama Blanca

1 1⁄2 oz Reposado Tequila, Centinela
1⁄2 oz Tequila, Siembra Azul Blanco (Jalapeño-infused)
3⁄4 oz Bianco Vermouth, Dolin
1⁄4 oz Falernum, Velvet Falernum
Instructions

Stir, strain, up. No Garnish

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jeassica Gonzalez, Death & Co, New York City
Source reference

Death & Co cocktail book, p.195

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Substitution of Ancho Reyes Chile Verde for jalapeño-infused tequila — nicely balanced
  • It's surprisingly good for me for a stirred drink, has a good bit of sweetness.
  • Used Hellfire Habanero Shrub bitters in lieu of the infused tequila. — ★★★★
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Pretty Bird

1 1⁄2 oz Gin, Bombay
1⁄2 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄4 oz Grenadine
1 t Cinnamon syrup
Instructions

Shake with ice, strain into a double rocks glass over 1 large ice cube. Garnish with a lime wheel and cherry flag.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co, New York City
Source reference

Death & Co cocktail book, p.159

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Very pleasant.
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smparkes commented on 7/17/2024:

We had a stray pomelo from root stock of our lemon tree. It's gone but we kept one fruit. Nice and tart!

Waterloo Sunset

1 oz Gin, Plymouth (Szechuan peppercorn infused)
1 oz Gin, Beefeater
1⁄2 oz Bianco Vermouth, Dolin
1 1⁄2 oz Watermelon juice
3⁄4 oz Lime juice
1⁄2 oz Cane syrup
7 lf Mint
1 spg Mint (as garnish)
Instructions

Gently muddle the mint leaves and syrup in a shaker, shake with ice and the remaining ingredients. Double strain over 1 large ice cube in a DOF glass. Garnish.

Notes

Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, New York City
Source reference

Death & Co cocktail book, p.161

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Subbed Lillet Blanc for bianco vermouth, 3:1 demerara/simple syrup for cane syrup.
  • Refreshing, summery, with a slight spicy finish. — ★★★★★
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  • Bitter Cucumber — Gin, Aperol, Rich simple syrup 2:1, Club soda, Lime juice, Cucumber
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Petticoat

2 oz Gin, Plymouth (Szechuan peppercorn-infused)
1⁄4 oz Falernum, Velvet Falernum
1⁄4 oz Apricot liqueur, Marie Brizard
3⁄4 oz Lime juice
1⁄4 oz Cane syrup
Instructions

Shake with ice, strain. No garnish

Notes

Let stand one ounce of szechuan peppercorns in one liter of Plymouth gin for 35 min at room temperature, stirring occasionally, then strain.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, Death & Co, New York City
Source reference

Death & Co cocktail book, p 159

Curator rating
Not yet rated
Average rating
5 stars
(8 ratings)
From other users
  • Amazing.
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Le Gigot Flip

2 oz Venezuelan rum, Santa Teresa 1796
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Rich demerara syrup 2:1
1 Egg yolk
1⁄2 oz Heavy cream
2 ds Bitters, Bittermens Xocolatl Mole
1 Brandied cherry (as garnish)
Instructions

Dry shake, shake with ice, double strain into a coupe. Garnish

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, New York City
Source reference

Death & Co cocktail book, p 246

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Nice smooth rum flip, but I prefer Yannick Bucco's Tobago Flip — ★★★★
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Halekulani Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
1⁄2 oz Pineapple juice
1⁄4 oz Demerara syrup
1⁄2 bsp Grenadine
1 ds Bitters, Angostura
Instructions

Shake with ice and double strain into a chilled coupe. Garnish with an edible orchid.

Yields Drink
Year
1930
Authenticity
Altered recipe
Creator
House Without a Key lounge, Halekulani Hotel, Waikiki Beach
Source reference

Smuggler's Cove book, p.61

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Delicious starter for folks who don't lean toward brown liquor.
  • Good but quite simple, tastes like bourbon with a bunch of juices — ★★★
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beepbeep commented on 6/09/2020:

Just a heads up that Smuggler's Cove p.61 lists the grenadine spec as 0.5 tsp and not 0.5 oz. Makes a big difference in the outcome ;)

lesliec commented on 6/09/2020:

Curated per user comment - Grenadine amount is bsp, not oz.

Kerala

5 Cardamom
1 oz Trinidad rum, Scarlet Ibis
1 oz Bourbon, Buffalo Trace
1⁄2 oz Pineapple juice
1⁄2 oz Lemon juice
1⁄2 oz Cane syrup
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
Instructions

Gently muddle the cardamom pods, add the other ingredients. Shake with ice, double strain into a coupe. No garnish.

History

Quite similar to Punky Monkey cocktail but with more cardamom, cane syrup instead of agave syrup, and a lower proof bourbon.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co, NYC
Source reference

Death & Co cocktail book, p. 172

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • This is good, but I don't taste that much.
  • Very nice. The cardamom is subtle and works really well with the pineapple. Excellent summer/hot weather drink.
  • Well balanced, summery. Used cardamom bitters instead of pods.
  • Tart with just a hint of the cardamom. Quite nice! An excellent summer tipple.
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shadowkirby commented on 5/28/2022:

Like a cardamom whisky sour - excellent. Used pineapple rum.

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