Vessel 75

3 oz Bourbon, Woodford Reserve
3 ds Peychaud's Bitters
3 oz Egg white foam (lemon-maple, as garnish)
1 twst Orange peel (as garnish)
Instructions

Stir, strain into a rocks glass, add foam to top. Garnish.

Notes

To make foam, add 4 egg whites, 2 oz lemon juice, 4 oz maple syrup and 6 oz water to an ISI whipper. Charge and dispense.

Yields Drink
Year
2006
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://smallscreennetwork.com/video/19/jamie_boudreau_molecular_mixolog…

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Sazerac on the bottom. Sour on the top. 4.5★
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Zachary Pearson commented on 4/09/2016:

Curated this. Removed picture to avoid copyright. Moved foam recipe to the notes, clarified instructions. Thanks,  Zachary

Mexican Cloud

1 1⁄2 oz Tequila, Milagro (select barrel Blanco tequila)
1 oz Pomegranate juice
1 ds Rhubarb bitters
1 ds Simple syrup
1 ? Herbal liqueur, Green Chartreuse (mist, as garnish)
Instructions

Stir, strain into a coupe, add a layer of foam, flame Chartreuse mist on top.

Notes

To make the foam layer, add 4 egg whites, 6 oz St. Germain, 3 oz lemon juice and 2 oz water to an ISI whipper. Charge twice and dispense. This makes much more than you'll need for one drink, but smaller volumes are difficult in an ISI.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://www.drinkoftheweek.com/how-to-make-cocktail-foam/#axzz44ygpB1IO

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Zachary Pearson commented on 4/09/2016:

Curated this: Removed picture to avoid copyright issues. Removed foam recipe to the notes section, moved creator and source citation to their proper locations. Added date. Thanks,  Zachary

The Monroe

1 1⁄2 oz Gin, Junipero
1⁄4 oz Peach liqueur, Massenez
1⁄4 oz Orgeat
3 ds Peychaud's Bitters
1 ds Orange bitters (1 part fee brothers, 1 part regans, 1 part angostura orange)
1⁄2 oz Club soda
Instructions

Stir (less soda), strain into rocks glass with large ice cube, top with club soda

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Scott Teague from Death and Co
Source reference

Death and Co pg.166

Curator rating
Not yet rated
Average rating
3 stars
(8 ratings)
From other users
  • Made with Combier instead of Massenez and Sipsmith instead of Junipero. The drink was cloying and tasted like more like cough syrup than perhaps any other cocktail I've had.
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Lake County Remembered

1 oz Aromatized wine, Cocchi Americano
1 oz Old Tom Gin, Ransom
1 oz Amontillado Sherry, Wisdom and Warter
1⁄4 oz Pear eau de vie, St. George
1⁄2 oz Lemon juice
2 ds Bitters, Fee Brothers Black Walnut
Instructions

Shake over ice, serve up with a lemon twist

Picture of Lake County Remembered
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Kindred Cocktails commented on 4/06/2016:

Curated from Pear liqueur (which would be sweetened) to Pear eau de vie, which is unaged clear distilled unsweetened fermented pear juice. That's what is pictured in the photo. Unfortunately, pear "brandy" is ambiguous these days because it is often used to describe pear liqueur -- and usually of awful quality. It's best to avoid the confusion and not call it brandy.

Golden Window

3⁄4 oz Tequila, El Tesoro Reposado
3⁄4 oz Mezcal, Del Maguey Vida
1⁄2 oz Campari
1⁄2 oz Cynar
1 t Maraschino Liqueur, Luxardo
1 t Ancho Reyes chile liqueur
1 ds Bitters, Angostura
12 dr Bitters, Bittermens Xocolatl Mole
1 twst Grapefruit peel (As garnish)
Instructions

Stir. Up. Grapefruit twist. Discard twist.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • added 2 bs ancho syrup
  • Delicious and complex. Bitter, smoke, spicy. Would have many times over
  • Very bitter, sweet, Mezcal. Hard to discern the cynar, maraschino, and mole bitters.
  • That's a lot of ingredients. The ancho reyes and maraschino is mostly lost in here.
  • Don't stir too much
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  • Bitters & Smoke — Tequila, Cynar, Fernet Branca, Mezcal, Grapefruit peel
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Bali Bali

1 oz Lime juice
1 oz Pineapple juice
1 oz Orange juice
1⁄2 oz Simple syrup
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Passion fruit syrup (Lilikoi)
1 oz Light rum
1 oz Dark rum (Jamaican)
1 oz Gin
1 oz Cognac
Instructions

Combine, shake with ice, and strain over fresh, crushed ice in a tall glass.

Yields Drink
Year
c. 1952
Authenticity
Authentic recipe
Creator
Harry Batts, Bali H'ai at the Beach, New Orleans
Source reference

Beachbum Berry Remixed, pg. 111

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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Zachary Pearson commented on 4/05/2016:

Curated this: Corrected creator information, source citation and year. Thanks,  Zachary

Dungeoness commented on 5/21/2021:

This was refreshing, flavorful and strong! I made 2 drinks worth, and shook it with ice in a large mason jar.
Myer's dark rum, Plantation 5 year in place of light, homemade grenadine in place of the passion fruit, and homemade Falernum were the notables. Garnished with lime wedges and fresh mint and basil from our garden.
Absolutely delicious, will make again!

Italian Heirloom

2 oz Cynar
1⁄2 oz Blended Scotch
1⁄2 oz Islay Scotch, Laphroaig
1 pn Salt
5 twst Lemon peel
1 twst Lemon peel (as garnish)
Instructions

Stir first four ingredients to dissolve. Express lemon oils and drop in. Stir with ice, strain, up, garnish.

Notes

See also Growing Old Cocktail (with rye), Search for Delicious (with Punt e Mes).

Yields Drink
Authenticity
Authentic recipe
Creator
Beta Cocktails
Source reference

http://www.threesheetsmfg.com/home/2013/07/11/clap-your-hands-cynar-is-…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Made with Cynar 70. Strongly herbs, strong smoke, strong lemon. Nice drink!
  • Not bad, but I'm not entirely sold on the caramel plus peat combo.
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The Treasury Banana Daiquiri

1 1⁄2 oz Demerara Rum, El Dorado 5
3⁄4 oz Demerara Rum, Hamilton Demerara 151
1 oz Lime juice
3⁄4 oz Cane syrup
3⁄4 Banana (unripe, green)
1 Vanilla Bean
Instructions

Split and scrape the seeds from the vanilla bean into the blender, add the other ingredients and eight ice cubes. Pulse the blender a few times to break up the ice, then blend until smooth.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Carlos Yturria, The Treasury, San Francisco, CA
Source reference

http://www.mercurynews.com/bay-area-living/ci_29612276/craft-cocktails-…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 4/03/2016:

Curated this slightly - rewrote instructions to avoid copyright. Thanks,  Zachary

Pauraque

2 oz Rum, Plantation Stiggins' Fancy
1⁄2 oz Campari
3⁄4 oz Lime juice
1⁄4 oz Cane syrup, Sirop JM
1 sli Lime (wheel, as garnish)
Instructions

Shake, strain into a coupe, garnish.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4.5 stars
(10 ratings)
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Lost World

3⁄4 oz Coconut liqueur, Kalani
3⁄4 oz Gin
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
Instructions

Shake all ingredients together and pour into a chilled coupe or similar.

Notes

The website calls this another take on the Last Word, but doesn't give it another name. Since everyone knows what a Last Word is, I don't want to call this that, but I'm not sure I should name it myself.

Yields Drink
Authenticity
Unknown
Creator
Mike Ryan, head bartender, Sable Kitchen and Bar (Chicago, IL)
Source reference

https://www.thrillist.com/drink/nation/underrated-liquor-top-bartenders…

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Eclipse commented on 4/02/2016:

I had no Green Chartreuse and made this with Benedictine instead. It was delicious.

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