Loose noose

2 oz Bourbon
1⁄2 oz Fino sherry
1⁄2 oz Sweet vermouth
1⁄2 t Allspice Dram
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Stir, strain, garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Frank Cisneros, Dram, Brooklyn, NY
Source reference

http://bittermens.com/recipes/

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Surprisingly dry and complex. Weird effect because I accidently used the wrong bottle of bitters lavender so I should probably try this one again.
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Zachary Pearson commented on 5/01/2016:

Curated this: removed description to avoid copyright. Corrected sherry to fino sherry, 1/2 oz of allspice dram to 1/2 tsp, added orange peel garnish all as per cited link. Added creator information and date. Thanks,  Zachary

Dandelion Cocktail (Miker)

1 1⁄4 oz Pisco
3⁄4 oz Vodka (dandelion tincture, see notes)
1⁄2 oz Honey
10 dr Vodka (lemon verbena tincture, see notes)
5 dr Orange flower water
1 Egg white
Instructions

Dry shake, shake with ice, strain into cocktail coupe, flower garnish

Notes

For tinctures, cover the plant in 100 proof vodka for 1-6 weeks, then strain through cheesecloth. For dandelion use only the yellow part of the flower, cut off all the green part. For lemon verbena, use only the leaves.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 5/01/2016:

Do you mean the orange flower water is a garnish or some other sort of flower? Thanks,  Zachary

miker commented on 5/01/2016:

Sorry... The orange flower water goes in it. The garnish is a flower. Thanks, Mike

Espresso Martini

1 1⁄2 oz Vodka
1 oz Espresso
1⁄2 oz Coffee liqueur
1⁄4 oz Simple syrup
3 Coffee bean (garnish)
Instructions

Combine ingredients in a shaker and fill with ice. Shake until chilled and foamy; strain into chilled glass and garnish.

Notes

Recipes vary on the amount of vodka (anywhere from 1oz to 2oz).

History

Created at Fred's Club, London as a drink called a "Vodka Espresso".

Yields Drink
Year
1980s
Authenticity
Authentic recipe
Creator
Dick Bradsell
Source reference

http://imbibemagazine.com/vodka-espresso-recipe/

Curator rating
2 stars
Average rating
3.5 stars
(7 ratings)
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Zachary Pearson commented on 4/29/2016:

Curated this: removed history to avoid copyright. As a note, we typically frown on X Martinis and they usually stay unpublished. But given the creator of the drink and the efforts underway at the time to simplify and innovate the lackluster cocktail scene, I feel it's an important part of pre-Renaissance cocktail history. Thanks,  Zachary

Zachary Pearson commented on 5/02/2016:

Horatio: O day and night, but this espresso martini is wondrous strange! 

Hamlet: And therefore as a stranger give it welcome. There are more things in London bars, Horatio, than are dreamt of in your philosophy.

Famous Last Words

2 oz Rhum Agricole, Rhum JM Blanc (infused with browned butter and almonds)
1⁄2 oz Simple syrup (charred pineapple syrup. See note.)
3 ds Bitters, Bittermens 'Elemakule Tiki
Instructions

Stir, strain, DOF. No garnish.

Notes

To infuse rhum, melt 1 stick of butter per bottle of rhum in a pan over medium heat, stirring occasionally. When the butter browns, add it to the rhum. Allow to cool to room temperature. Toast and chop blanched almonds and add to infusion. Store in refrigerator 48 hours, stirring several times a day, then strain. Reintroduce almonds to continue to infuse. Taste daily to check flavor levels.

To make charred pineapple syrup, char pineapple on grill, then force through a strainer. Add syrup.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Amanda Greenfield, Kirkland Tap & Trotter, Boston, MA
Curator rating
Not yet rated
Average rating
Not yet rated
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Smoke In The Well

1 oz Mezcal, Del Maguey Vida
3⁄4 oz Manzanilla sherry, La Gitana
3⁄4 oz Amaro Montenegro
1⁄2 oz Campari
Instructions

Stir and strain into OF glass with big cube. Garnish with dehydrated/dried orange wheel.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Ba Bar, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • If you like the drink a bit drier -> 1.5 oz Mezcal, and 1/2 oz montenegro
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stephensc commented on 12/17/2017:

I thought it was better with St. George Bruto Americano instead of Campari, less sweet.

A Brighter Summer Day

1 oz Gin, Plymouth
1 oz Becherovka
1⁄2 oz Peach liqueur, Mathilde
1⁄2 oz Campari
1 oz Lime juice
2 ds Bitters, Fee Brothers Old Fashion
Instructions

Shake, Strain, Up

Yields Drink
Year
2016
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Dan commented on 4/29/2016:

Strong on the cinnamon from the Becherovka. Use bitters that are without cinnamon. Made with apricot because peach tends toward Jolly Rancher. Fits the name very well.

bza commented on 4/29/2016:

Maybe I have old Becherovka, but I felt the cinnamon needed the extra kick which is why I went with Fee's. I agree about the apricot, but I'm trying to finish a bottle of peach liqueur someone gave me and this is the best use I've found for it. I'll experiment with bitters this weekend and report back.

Violet Fizz

1 1⁄2 oz Gin
1 oz Lemon juice
1⁄2 oz Crème de Violette
1⁄2 t Sugar
3 oz Soda water (to top)
Instructions

Shake first four ingredients with ice. Strain over ice in a Collins or stove pipe glass. Top with soda.

History

There seem to be two main branches of this cocktail floating around - one that originates with Baker that's a Ramos minus OFW and add a pony of violette. The other is more like this - streamlined and simpler.

Yields Drink
Year
1939
Authenticity
Authentic recipe
Creator
Unknown
Source reference

http://smallscreennetwork.com/video/828/cocktail-spirit-violet-fizz-coc…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Used lavender syrup instead of sugar and I like result.
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Midnight Mass

2 oz Rum, Scarlet Ibis
3⁄4 oz Cardamaro
1⁄4 oz Bénédictine
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Orange peel
Instructions

Stir all the ingredients over ice, then strain into a coupe. Garnish with the orange twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquin Simo, Death & Co.
Source reference

Death & Co: Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Used Flor de Cana. Added the 2 drops of Orange bitters.
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sevyryelsdorn commented on 1/09/2018:

Made with Mount Gay Eclipse, as I don't have Scarlet Ibis. Harsh at first. Added another 1/4 oz Benedictine, then a dash of chicory-pecan bitters to add some depth, then two dashes of orange bitters.

MOJO1229 commented on 2/11/2018:

<p>
I looked at the recipe for "Midnight Mass", and my mouth watered, but I didn't want to go through the hassles of Svenryelsdorn and end up with a less than satisfactory cocktail.

I lacked two essential ingredients for the making of "Midnight Mass". First, I didn't have Scarlet Ibis Rum, so I dug deep into my 20+ bottles of different rums, and decided upon Matusalem Rum (10 year old Cuban-style rum). It turned out to be a delicious choice.

Second, I didn't have Bitter Truth's Jerry Thomas' Own Decanter Bitters. Now I had to be creative, because while I had nearly 30 bitters, but I didn't have the right one. I decided to use ONE DASH of Scrappy's Cardamom bitters and TWO DASHES of Dead Rabbit's Orinoco bitters. Once stirred so that it was reasonably cold, I poured it into a large and cold Old Fashion glass with a LARGE ice cube. I then topped it with a large orange twist (after I had expressed the oil on top of the libation). The outcome was a libation with a smooth rum taste, with mild cardamom and various fruit notes, including orange. All in all, a do-able alternative to the ingredients I lacked. I rated this cocktail variation at 4.0.

I hope others might experiment with Midnight Mass' recipe, and comment on their outcomes. This needs to be done when you have a recipe others have enjoyed, but the essential ingredients are hard to come by (or impossible to get), and are, therefore, lacking.

Shawn C commented on 11/06/2022:

I finally have the Scarlet Ibis and Jerry Thomas bitters to make this to spec. The cocktail is very good, 4 to 4.5/5, the only real weakness being that it is quite sweet. The rum has a peach/apricot flavor in addition to a mild hogo, and this provides a fruitiness to the drink that blends well with the wine and herbs of the Cardamaro--a great pairing. Cardoon provides a bitterness that is somewhat strong when the drink is very cold, but hits its stride as the concoction warms to its optimal mild chill. Benedictine provides a quieter supporting role here.

All Jacked Up

1 oz Mezcal
1 oz Sweet vermouth
3⁄4 oz Apple brandy, Lairds 100 proof
1⁄4 oz Fernet Branca
1⁄4 oz Maraschino Liqueur
Instructions

Stir, strain, serve over ice in a rocks glass with an apple fan as garnish.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Jordan Brower, Mayahuel, New York, NY
Source reference

http://imbibemagazine.com/mayahuels-all-jacked-up/

Curator rating
4 stars
Average rating
4 stars
(39 ratings)
From other users
  • 1/4 Ancho Reyes
  • Works well with 0.75 oz sweet vermouth.
  • Maybe a little too smooth - needs a bite of something....More fernet? Second time around: Half sweet/half dry vermouth. Doubled the Fernet. Much improved! — ★★★★
  • Very tasty - I actually agree that it may be a tad sweet, although it didn't bother me. I might try with .75 of the vermouth.
  • Superb. The Fernet is quite subtle. A touch sweet. Maybe sub in some dry vermouth next time. — ★★★★★
  • Made with Applejack. Nice apple-y fall drink. The smoke and fernet are used well, not overwhelming.
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spry commented on 4/25/2016:

Quite good, but I might reduce the sweet Vermouth to .75oz next time. 

Kindred Cocktails commented on 4/26/2016:

Renamed from "Mayahuel's All Jacked Up" as per user Craig E, citing Mayahuel's on-line menu.

MOJO1229 commented on 6/11/2017:

An excellent drink "All Jacked Up" is; but sweet, I think not. One person suggested reducing the sweet vermouth. I used Dolin sweet vermouth, and it was just right. Some sweet vermouth are very sweet (e.g., Cinzano). This is a drink where the brand of sweet vermouth will make a distinct difference.

Myself, I would not reduce the sweet vermouth with this drink, primarily because it would throw off the drink's balance. The drink would, I believe, have a smokier flavor, and the Fernet Branca would also, I believe, be more pronounced. As it is, everything is in its place. In short, "If it ain't broke, don't fix it!"

applejack commented on 3/23/2020:

Revisited this drink just now after trying it a few years ago.  I agree with others, it's riding right up to the line of being too sweet (using a house vermouth blend of CAF, Cocchi di Torino & Alessio), but the ingredients are so well integrated it didn't bother me.  As others said, the cocktail nerd in me perhaps wants something more intensely flavored (I would probably look to add a dash of bitters, say Dale's Pimento, or a rinse/atomizer spray of something, before changing the ratios), but for the average customer, this is a great introduction to some typically intense ingredients.

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