Inside Job

2 oz Bourbon, Larceny
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
1 ds Absinthe
1 Cherry
1 twst Orange peel
Instructions

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into an Old Fashioned glass filled with fresh ice. Garnish with a cherry and an orange slice or twist.

Notes

Hard to get a dash of absinthe right. I prefer a rinse here.

YieldsDrink
Authenticity
Authentic recipe
Creator
Dominic Venegas, San Francisco
Source reference

http://liquor.com/video/the-inside-job-cocktail/#gs.vc6eADQ

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Used Tincup bourbon, another wheat bourbon.. Used 4 drops of absinthe, and about 0.40 oz simple syrup. Nice sweet drink. Maybe reduce the simple syrup to 0.25 oz and/or increase the bourbon 0.25 oz. Rate 4 easily
  • Great Bourbon Drink - sweet
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Berberesque

1 1⁄2 oz Rhum Agricole
3⁄4 oz Curaçao (thyme-infused)
3⁄4 oz Lime juice
1 t Cane syrup, Clément
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

1) Clémént cane syrup is lightly spiced with vanilla and cinnamon, among others. Donn's spices diluted in unflavored cane syrup would work similarly. 2) If using aged agricole, switch the citrus to lemon.

History

Adaptation of the Barbaresque (1929), a simple 2:1 mix of rhum agricole and Cointreau with a lemon twist.

YieldsDrink
Year
2015
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Blue Angel

1 oz Cognac
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Crème de Violette
1⁄4 oz Simple syrup
3⁄4 oz Lemon juice
1⁄2 oz Cream
Instructions

Shake, strain, up.

History

Original, from Playboy's Host & Bar Book (1971), was 1/2 oz. each blue curacao, parfait amour, brandy, lemon juice, and cream.

YieldsDrink
Authenticity
Altered recipe
Creator
Tristan Willey, Long Island Bar, Brooklyn, New York (USA)
Source reference

http://punchdrink.com/recipes/blue-angel/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Mine turned out not blue in the slightest--really a murky light gray. Tastes good--Creamsicle-y-- but I think I'd prefer a well made Sidecar every time. — ★★★
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Darkness at Pegu

1 1⁄2 oz Gin
3⁄4 oz Orange liqueur, Solerno blood orange liqueur
3⁄4 oz PInk grapefruit juice
2 ds Bitters, Angostura
1 rinse Campari
Instructions

Shake all ingredients, aside from the rinse. Strain into a Campari-rinsed coupe.

Notes

I used Four Pillars, an Australian gin. Four Pillars is fairly soft and, as a result, lost the fight against the grapefruit juice and Solerno. My first suggestion in tinkering with this drink would be to sub in a more juniper-forward gin: maybe even as a split base.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Chris Taylor
Curator rating
Not yet rated
Average rating
Not yet rated
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I am a huge fan of Four Pillars gin. I would suggest trying this cocktail with Four Pillars Bloody Shiraz gin, and/or Rare Dry gin, and/or Olive Leaf gin.

South Slope

3⁄4 oz Gin, Beefeater
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Orange Curaçao, Marie Brizard
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, coupe, garnish

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Michael Madrusan, The Everleigh, Vitzroy, Australia
Source reference

PDT Cocktail Book p244. http://cocktailvirgin.blogspot.com/2012/03/south-slope.html

Curator rating
Not yet rated
Average rating
4 stars
(32 ratings)
From other users
  • A bit sweet and aperol heavy, but pretty good. Spouse says tastes much better than it smells (like cleaner - yikes). Would do it again. — ★★★★
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  • Copper Pagoda — Gin, Cardamaro, Curaçao, Bitters, Lemon juice
  • Laetare Fizz — Amaro Montenegro, Gin, Aromatized wine, Cassis, Peychaud's Bitters, Blood Orange Juice, Passion fruit puree, Heavy cream, Egg white, Lemon juice
  • Boat House Punch — Gin, Rosé Champagne, Aperol, Elderflower liqueur, Grapefruit juice, Lemon juice, Orange juice, Sugar

Paper Flower

1 1⁄2 oz Gin (Sunliquor)
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
1⁄2 oz Aromatized wine, Lillet Blanc
2 ds Bitters, Dandelion & Burdock (Dr Adam Elgebirab's)
1 rinse Herbal liqueur, Green Chartreuse (or Yellow Chartreuse)
Instructions

Rinse a chilled coupe with chartreuse, shake all ingredients with ice and strain into the glass.

Notes

Play with the amount of honey syrup, it seemed a little too sweet when paired with the yellow chartreuse rinse.

History

Trying to find the flavor of a memory.

YieldsDrink
Authenticity
Your original creation
Creator
Katie Scheibner
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Made with backyard wildflower honey; really added to the overall flavor.
  • Made with Arbor Gin and fresh honey from a house hive. The result feels completely classic. Like something out Jerry Thomas' book. Simple but delicious!
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Katie,

Which of the Sun Liquor gins do you prefer here? Thanks,  Zachary

Zachary,

Hedgetrimmer is my preference, though I haven't had a chance to experiment with Gun Club, yet.

Curated to Dandelion & Burdock Bitters per the original ingredient note. Dr Adam Elmegirab's Aphrodite Bitters had been selected as a work around in the ingredient list from what I could see. Also had to change the Lillet to Lillet Blanc since the editor red flagged it as ambiguous. If either of these selections are incorrect, let me know so it can be fixed.

The Bittenbender

4 Raspberry
1 twst Lemon peel
1 twst Orange peel
2 oz Bourbon (Russell's Reserve 10-year)
3⁄4 oz Campari (Cacao nib infused)
3⁄4 oz Lemon juice
3⁄4 oz Ginger syrup
1 oz Brut Champagne
Instructions

Muddle raspberries, twists, lemon in shaker. Add rest of ingredients except champagne. Shake, pour, top with champagne. Garnish with lemon wheel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jillian Vose, Death and Co., New York, 2013
Source reference

Death & Co, Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Chelsea Dove

2 oz Gin, Tanqueray
2 2⁄3 oz Pineapple juice
1 3⁄8 oz Soda water
1⁄2 oz Lemon cordial (lemon sherbet)
4 ds Bitters, Dr Adam Elmegirab’s Teapot Bitters
1 pn Salt (vanilla salt)
2 lf Pineapple (as garnish)
Instructions

Build in a highball glass over ice, stir lightly to integrate, garnish.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Adam Elmegirab
Source reference

http://on.fb.me/1LoLlG6

Curator rating
Not yet rated
Average rating
Not yet rated
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Attaboy Cocktail

1 oz Gin
1 oz Cuban rum
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
Instructions

Shake (or stir), strain, up.

Notes

Unrelated to the Atta Boy from the Savoy Cocktail Book, a dry Martini colored with grenadine.

YieldsDrink
Year
1928
Authenticity
Authentic recipe
Source reference

Here's How! (New & Revised Edition) by Judge Jr., p. 61

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Atabey

1 oz Cuban rum, Havana Club 3 (or young Puerto Rican rum, e.g. Caliche)
1 oz Gin, St. George Terroir
1⁄2 oz Curaçao
3⁄4 oz Lemon juice
1⁄2 oz Thyme syrup
Instructions

Shake, strain, rocks.

History

An adaptation of the Attaboy (1928) from Judge Jr., a mix of clear Cuban rum, dry gin, Cointreau, and lemon juice. Named for the supreme goddess of the Taínos.

YieldsDrink
Year
2015
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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