Aaron's Slow Drip

2 oz Gin
3⁄4 oz Nocino
1 T Jam (Sqirl Santa Rosa Plum + Flowering Thyme jam)
1⁄4 oz Lemon juice
Instructions

Shake, strain, no garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Nigel Ewan, Jeni's Mothership Bar, Columbus, Ohio
Curator rating
Not yet rated
Average rating
Not yet rated
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Anchors Aweigh

2 oz Rum, Sailor Jerry
1⁄8 oz Rich demerara syrup 2:1
1 ds Bitters, Regans' orange bitters
1 ds Bitters, Angostura
1 ds Fernet Branca
3 dr Orange cream citrate, Bittermens
1 Orange peel
Instructions

Build in a mixing glass, add ice and stir briefly. Strain into a rocks glass with large ice, garnish with an orange peel.

Notes

Careful with the fernet, just a dash.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, USA,
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Stalking Saguaros

1 oz Raicilla, Venenosa (Costa de Jalisco)
1 oz Mezcal, Vago (Elote)
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Honey syrup (Mieli Thun monofloral fir tree honey)
2 ds Herbal liqueur, Elixir Vegetal de la Grande Chartreuse
1 sli Orange (Wheel, flamed as garnish)
Instructions

Build in a mixing glass, stir until diluted, strain into a chilled stemmed glass, garnish with a flamed orange disk.

Notes

Honey syrup is normally 3:1 this one is 2:1.
This raicilla is super earthy and the elote adds a balancing smoothness and sweetness with smoke.

History

Collaboration with Derek Mercer and Michael Stanley

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Clearly Aloe'n — Mezcal, Bianco Vermouth, Aloe vera liqueur
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  • Cubi Point — Mezcal, Sake, Ancho Reyes chile liqueur, Crème de Violette, Lemon bitters, Dragonfruit, Egg yolk
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Comeback

2 oz Rum, Plantation 3 Star (Infused with Rosemary sprigs overnight.)
3⁄4 oz Grapefruit juice
3⁄4 oz Lime juice
1⁄4 oz Ramazzotti
1⁄4 oz Simple syrup
1 Lime peel
Instructions

Build in a shaker, shake well and strain into a chilled, stemmed glass. Garnish with a lime peel hanging on the rim.

Notes

I use 5 large sprigs of rosemary overnight in 1 liter of rum.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, USA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Hideaway

2 oz Tequila, Tromba
3⁄4 oz Pineapple juice (Blackened on plancha before juicing.)
3⁄4 oz Lime juice
1⁄2 oz Honey syrup (3:1)
1 ds Bitters, Angostura
1⁄8 oz Ruby Port
Instructions

Build in a shaker except port, and shake hard briefly. Strain into a collins glass and fill with crushed ice. Float port on top. Garnish with a lime wheel.

Notes

Peel Pineapple, then cut into 4. Sear well on hot surface until blackened, but don't cook the meat of the pineapple. Juice and strain, keeps for 2-3 days covered in the fridge but is way better day 1.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Peg Leg — Rum, Grapefruit bitters, Lime juice, Simple syrup, Demerara syrup, Grapefruit peel
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Shadow Dreaming

2 oz Bourbon, Medley Brothers
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Zucca
1⁄4 oz Rum, Hamilton Demerara 151
1 ds Bitters, Angostura
5 dr Bitters, Bittermens Xocolatl Mole
Instructions

Build All except Mole Bitters in a mixing glass, sometimes I go skinny on the rum and fat on the carpano. Stir until diluted, strain into a chilled, stemmed glass, and garnish with 5 drops Mole Bitters.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Chicago, Blackbird, USA.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Try
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Italian Greyhound

2 oz Sweet vermouth, Carpano Punt e Mes
2 oz Grapefruit juice
1 pn Salt (for rim)
Instructions

Build in a salt-rimmed old fashioned glass over ice and stir.

Notes

DrunkLab suggests shaking this, and doing a half salt rim.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Scott Holiday, Chez Henri, Cambridge, MA and John Gertsen, No. 9 Park, Boston
Source reference

https://www.washingtonpost.com/pb/recipes/italian-greyhound/9763/ via DrunkLab

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Love the way this balances - with the sweet and vegetal of the vermouth and the bite and citrus of the grapefruit. More than the sum of its parts.
  • Had to use pink grapefruit. A showcase for the vermouth's flavors.
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Dan commented on 2/27/2016:

Thinking this might be a touch low-proof, I tried:

1 1/2 oz Carpano Antica

3/8 oz Aperol

3/8 oz Campari

3/8 oz Maraschino

3/4 to 1 oz lime juice

salted rim, big rock

Delicious.

 

DrunkLab commented on 5/07/2021:

I believe this was created by John Gertsen and served by him at No. 9 Park. Compare his Motoguzzi: equal parts Booker's and Punt e Mes stirred and served on a rock.

yarm commented on 5/07/2021:

It's credited in a 2007 article on DrinkBoston to Scott Holiday at Chez Henri in Cambridge, MA, for combining grapefruit and Punt e Mes. Followed by John Gertsen at No. 9 Park in Boston for adding the salt component and the name. John and Scott were previous co-workers at Salamander in Cambridge, MA, and have stayed in close contact through the years by sharing recipes and ideas. For example, many of Scott's creations found their way into Drink's bar book; in 2008, Scott helped to open up Rendezvous in Cambridge and John opened up Drink in Boston. Both dropped out of the Boston bar scene in 2014 with Scott taking a job selling wine and John moving to San Francisco to work at ABV.

https://drinkboston.com/2007/04/10/italian-greyhound/

Zachary Pearson commented on 5/07/2021:

Updated date and creators. Thanks for the history lesson y'all.  Zachary

Deadpan Fix

1 1⁄2 oz Rye, Rittenhouse 100
1⁄4 oz Campari
1⁄4 oz Orange liqueur, Grand Marnier
3⁄4 oz Grapefruit juice
1⁄2 oz Lemon juice
1⁄4 oz Ginger syrup
1 twst Orange peel
Instructions

Shake with ice, strain into coupe, add orange twist.

Notes

"Rye is harder to use in shaken drinks than Bourbon; it can be a bit of a bully. But it works when combined with more aggressive favors, like the Campari, ginger and grapefruit here." - JG

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jessica Gonzalez
Source reference

Death and Company

Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • Used Sazerac and I think it turned out a bit mild. I like the ingredients so I will try again with another rye. — ★★★
  • One of Jess' classics. The Campari/Grand Ma/ginger, prebatched in a cheater, is a clutch modifier.
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Mermaid Ave.

1 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄2 oz Apricot eau-de-vie, Blume Marillen
3⁄4 oz Lime juice
3⁄4 oz Orgeat
1 spl Soda water
Instructions

Shake, add soda, and strain over rocks. Garnish optionally with a pineapple leaf.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Sweet
  • Rum- sweet, sour
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Shipwreck

1 1⁄2 oz Rum, Appleton Special
3⁄4 oz Rum, Cruzan (151)
1 oz Pineapple juice
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1 oz Cream of coconut, Coco López
2 ds Bitters, Angostura
Instructions

Shake and pour unstrained.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
JFL, Rated R cocktails.
Source reference

https://ratedrcocktails.com/2013/08/26/shipwreck/

Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • Variants: Fiance and I both make prefer to make this without the Lime. With unsweetened coconut cream more pineapple can be used.
  • Rum- sweet, sour, bitter
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Zachary Pearson commented on 2/22/2016:

Curated this slightly. Added year, added link, changed Cruzan to Cruzan 151 as per link. Thanks, Zachary

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