Spuyten Duyvil

2 1⁄2 oz Japanese Whisky, Nikka Coffey Grain
3⁄4 oz Sherry, Lustau Manzanilla
1⁄2 oz Sweet vermouth, Dolin
1⁄2 oz Ramazzotti
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Orange bitters, Regans' orange bitters
1 twst Orange peel
Instructions

Stir and strain into glass with orange. No ice.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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lesliec commented on 11/29/2016:

I like it, but a couple of points. This is a large drink - 4.25oz - well beyond my cocktail glasses. Is an Old Fashioned (or other) glass intended? And does 'no ice' mean 'not on the rocks' or 'room temperature'? Without dilution it might be closer to fitting in a glass, but a warm Manhattan doesn't seem right.

Craig E commented on 11/30/2016:

"Strain" suggests there's ice in the stir, I'd think.

Wilson

2 oz Sherry, Lustau Manzanilla
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Gin, Uncle Val's Botanical
2 ds Bitters, Bitter End (I use Chesapeake Bay Bitters)
1 ds Bitters, Bitter Truth Celery
Instructions

Stir all ingredients with ice and then strain into coup. No garnish.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
No similar cocktails found.

Rocksteady

1 oz Rum, Smith & Cross
1⁄2 oz Rum, Myers's
3⁄4 oz Ginger liqueur, Barrow's Intense
3⁄4 oz Lime juice
1⁄2 t Allspice Dram, St Elizabeth
1⁄2 t Cinnamon syrup
1 ds Bitters, Angostura
1 ds Hellfire Habanero Shrub, Bittermens
1 spg Thyme
Instructions

Combine over rocks, shake and double strain into glass with one big ice block. Garnish with thyme spring. Turn on the Alton Ellis and enjoy!

Notes

Flavors an homage to Jamaican cuisine and the wonderful funk of Smith & Cross.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
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jensck commented on 4/10/2022:

This is one of my all-time favorite drinks, right up there with classics like the French 75 and the Paloma. Thanks to the author for posting it!

Lost Lake's Fog Cutter

1 oz Gin
1 oz Demerara Rum, El Dorado White
1 oz Cognac
2 oz Lime juice
1 oz Orgeat
1⁄2 oz Sherry, Lustau East India Solera
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
Instructions

Combine all ingredients in a shaker tin with crushed ice and mix with a spindled drink mixer or shake hard. Pour into a tiki mug, top with more crushed ice. Garnish with a tropical assortment, serve with a straw.

Yields Drink
Authenticity
Altered recipe
Creator
Paul Mc Gee, Lost Lake, Chicago
Source reference

http://imbibemagazine.com/lost-lakes-fog-cutter-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Dangerously good, serving it with 2 straws is more reasonable... — ★★★★
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Final Voyage

3⁄4 oz Navy strength rum, Smith & Cross
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
Instructions

Shake; strain; up.

History

Last Word variant. Named by Frederic at Cocktail Virgin.

Picture of Final Voyage
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Ryan Lotz and Brendan Pratt, Lineage, Brookline, Massachusetts (USA)
Source reference

http://cocktailvirgin.blogspot.com/2011/06/final-voyage.html

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Tastes and goods as it sounds like it will. Fruity and balanced.
  • Must try
  • Tropical-ish Last Word variation. Delicious and accessible.
  • A bit sweet but otherwise the balance works well, each ingredient having a presence in different parts of the sip. — ★★★★
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  • Final Rhuse — Pisco, Herbal liqueur, Lime juice, Rhubarb syrup
  • Wake in Fright — Herbal liqueur, Jamaican rum, Blended rum, Fernet Vallet, Bitters, Lime juice, Lemon juice, Cinnamon syrup, Simple syrup, Hellfire Habanero Shrub
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Mazel Tov Cocktail

2 oz Apple brandy, Lairds Bonded
1 oz Red wine, Manischewitz (Blackberry)
1 bsp Honey syrup
3 ds Bitters, Angostura
1 twst Lemon peel (Garnish)
Instructions

Sir, strain, up or rocks.

History

You knew ONE of us was gonna do it...

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Leather Bucket

3⁄4 oz Gin
3⁄4 oz Zucca
3⁄4 oz Cardamaro
3⁄4 oz Fernet, Letherbee
Instructions

Shake or stir and strain into a cocktail glass. No garnish.

Notes

Fernet Branca does not work well as a substitute for the Letherbee, but another less mint-y fernet might.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Chris Meyer, Buddy Guy's Legends, Chicago, IL
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Yummy. Made, however, sans Letherbee, twice. Thought Branca definitely too much, but with last bit of Luxardo Fernet was very nice. Strong n bitter. Edit: remade with Letherbee, even better. 5 stars.
Similar cocktails
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Westhovsies commented on 11/02/2019:

This is true.  I attempted a few years back with Fernet Branca as that was all I had available. I had the same reaction that I used to have with cough syrup as a child:  two seconds after the swallow, I sneezed it right out.   Now that I have Fernet Vallet in my bar to use, I tried again.  NO sneeze!  

Powerslave commented on 2/03/2023:

Used Jelinek fernet. Like a nutty negroni. Very good.

Pink Chihuahua

1 1⁄2 oz Blanco tequila
3⁄4 oz Pomegranate juice (Can be fresh-squeezed using citrus press)
3⁄4 oz Lime juice
1⁄2 oz Orgeat
1 Egg white
Instructions

Dry shake, shake with ice, strain into coupe, garnish with lime wedge.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Dick Bradsell, El Camion, London
Source reference

https://www.scribd.com/document/32973765/Dick-Bradsell-2010

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • 11/24/21 This is excellent - I'd dial back the orgeat just a smidge as it is a bit sweet. I used 1 egg white for 1.5 serving. I'd like to try this with Mezcal to see how it plays. — ★★★★★
  • Fortaleza Repo 2 oz, lime juice 1/2 oz, lemon juice 1/4 oz, grenadine (homemade) 1/2 oz, orgeat 1/4 oz, Egg white, shake, double strain, dry shake, strain into coupe. Had great foam.
  • Used 1/2 oz Pomari in place of juice — ★★★★★
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akdory commented on 1/02/2021:

Used 2 oz Repo, split lemon and lime juice, and grenadine (homemade). It was still missing the tequila flavor I was looking for. I'll use pom juice next time. 

The Guadalajara

2 oz Tequila, Siete Leguas Reposado
1⁄2 oz Fernet Branca
1⁄2 oz Agave syrup (see note)
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel
Instructions

Stir, strain, up, express orange oil on top and discard the peel.

Notes

To make the agave syrup, take one part Agave syrup and dissolve in one part warm water. There is another source online saying it should be a grapefruit peel, not an orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
Misty Kalkofen
Source reference

www.liquor.com/articles/raising-the-bar-misty-kalkofen/

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Made with Cazadores, and grapefruit oil. Definitely interesting mix of flavors. Fernet dominates as usual, but the grapefruit/agave/chocolate tastes make it complex. Novocaine numbing finish. — ★★★★
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bkemp1984 commented on 1/08/2023:

One of my favorites. Have made with Fernet Branca, Fernet Vallet, and Leopold Bros. Fernet, and it's always good. Vallet and Leopold half and half was great too. Branca was my least favorite one, but still very good. I usually use 1/2 to 2/3 the amount of sugar called for. Good with an orange or grapefruit peel, sometimes I even sneak a few drops of grapefruit bitters in. More often than not I'm using Espolon reposado.

yarm commented on 2/22/2023:

The Liquor.com link is unfortunately dead. The next best I could find is this one from 2010 that pinpoints it to Misty's time at Drink (so sometime between Drink opening in late 2008 and the article posting in early 2010 (alas, no recipe):
https://www.barandrestaurant.com/food-beverage/spring-cocktails-spice-m…

Also mentioned in the book Destination: Cocktails: The Traveler's Guide to Superior Libations with ingredients only as well (specifies a grapefruit twist).

noksagt commented on 2/23/2023:

The Internet Archived lquor.com article lacks a specific date for the drink. The article was Feb 16, 2011 & says she had (at the time) "recently been thinking about mezcal and tequila…a lot."

Perhaps a "ca. 2010" based on the Bar&Restaurant piece is "good enough"?

yarm commented on 2/24/2023:

Thanks for the link! That time suggestion sounds good. It wasn't a drink that I was aware of despite sitting at Misty's bar a lot during the Drink days and afterwards at the Brick & Mortar days (late 2011 until mid 2013?). Didn't help any that Drink didn't have a menu so you'd have to either be there when she was thinking about the cocktail and ask for bartender's choice or ask for something that triggered the memory of the recipe.

Old City

2 oz Rye, Rittenhouse 100
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Bigallet China-China
6 dr Maraschino Liqueur, Luxardo
2 ds Peychaud's Bitters
1 Brandied cherry, Luxardo (as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Subbed hi-test Amer Boudreau, and a bing cherry. Boozy.
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thiudans commented on 6/01/2019:

This is essentially the original Grohusko Brooklyn from 1908 with the vermouth lowered for modern taste. Very good.

flickerdart commented on 9/03/2023:

Boozy, yes, but at the same time overly sweet. Appropriate for lovers of desserts, perhaps.

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