Le jardin de mémé

1 3⁄8 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Elderflower liqueur, St. Germain
7⁄8 oz Lime juice
1 t Simple syrup
2 ds Absinthe
3 lf Basil
1⁄2 ? Egg white
Instructions

Dry shake, shake with ice, double strain in a coupe, garnish with one basil leaf

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Josh Fontaine, La Candelaria, Paris
Source reference

Francois Monti, 101 cocktails, p. 110
http://whiskyleaks.fr/le-jardin-de-meme-cest-pas-de-la-menthe-a-leau/

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Has the look and mouthfeel of a Midori sour and the taste of... just Chartreuse really. But that's OK!
  • Also make it without the lime juice
  • No GIn, Rum!
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Triple sec instead of simple syrup

A Little Bit Rock and Roll

2 oz Whiskey, Weller 12 (or any wheated whiskey)
3⁄4 oz Lemon juice
1⁄2 oz Amaro Meletti (Habanero-infused ,see notes)
1⁄4 oz Maraschino Liqueur, Luxardo
7 dr Bitters, Bittermens Xocolatl Mole
Instructions

Add ingredients to shaker with ice, shake thoroughly, double-strain in to 5oz cocktail glass. No garnish.

Notes

To prepare Habanero Meletti, de-seed and dice three fresh Habanero peppers, add to one fifth Meletti Amaro, swirl occasionally, strain after 24 hours in to bowl, return to Meletti bottle.

YieldsDrink
Authenticity
Your original creation
Source reference

PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • My favorite infusion to date, added to one of my go-to cocktails. By the way, try the original Little Bit Country with Thai bird chilis. Oh sweet lord yes.
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  • Storm Watch, Crystal Beach — Whiskey, Bourbon, Suze, Bitters, Pastis, Lemon juice, Simple syrup
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  • Private Club Cocktail — Cognac, Amaro Nonino, Bitters, Lemon juice, Maple syrup, Lemon peel
  • The Great Silence — Rye, Aperol, Maraschino Liqueur, Absinthe, Lime juice
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Bartender On Acid

1 oz Fernet Branca
1 oz Pineapple juice
1 oz Rum, Smith & Cross
Instructions

Combine ingredients and shake with ice. Strain into a rocks glass.

Notes

Serve as a shot by changing to 1/3 oz for each ingredient.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Frederic Yarm
Source reference

http://cocktailvirgin.blogspot.com/2010/08/bartender-on-acid.html

Curator rating
Not yet rated
Average rating
2.5 stars
(8 ratings)
From other users
  • Doubled the pineapple to make it better. Otherwise, I'd rather just have a shot of Fernet
Similar cocktails
  • Work In Progress — Genever, Elderflower liqueur, Fernet Branca, Orange bitters

Fall Classic (Gramercy Tavern)

1 oz Bourbon
1 oz Calvados (or Applejack)
1 oz Apple cider
1⁄2 oz Simple syrup (thyme simple syrup, see note)
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
Instructions

Shake with ice, strain into a martini glass. Garnish with apples, fresh or dried.

Notes

To make thyme simple syrup, add 1/2 cup sugar to 1/2 cup water, bring to boil, remove from heat add 15 thyme sprigs, wait 30 minutes, strain.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Gramercy Tavern, New York, New York
Source reference

http://www.seriouseats.com/recipes/2011/11/fall-classic-bourbon-apple-c…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Fernet Flip-out

1 oz Espresso (chilled)
1 oz Fernet Branca
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Walnut Liqueur, Nocello
1⁄4 oz Agave syrup
1⁄4 oz Bitters (Bittermilk #6 Oaxacan Old Fashioned)
1 ds Peychaud's Bitters
1 Whole egg
1 twst Orange peel
Instructions

Shake dry then with ice. Express peel and use as garnish or discard.

Notes

Don't know what a suitable substitute for the Bittermilk would be, but I don't think Bittermens would be it.

Have also garnished with a couple cardamom pods, or even a bit of alder smoked sea salt atop the foam. Go nuts.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Subbed Giffard Banane du Bresil for Nocello, Bittermens Xocolatl Mole bitters — ★★★★★
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Delicious! Dealing with the whole egg is a bit of a pain in the ass but gives good texture/creaminess. Didn't have Nocello, so subbed with Walnut bitters. 

Leisure Suit

2 oz Old Tom Gin
3⁄4 oz Lemon juice
3⁄4 oz Strawberry syrup
1⁄2 oz Sorel liqueur
1⁄2 oz Cream
1⁄2 oz Egg white
1 dr Orange flower water
1 oz Soda water
Instructions

Dry shake, shake, strain, top slowly with soda.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Joy Division

2 oz Gin, Beefeater
1 oz Dry vermouth, Dolin
1⁄2 oz Triple sec, Cointreau
3 ds Absinthe, Vieux Pontarlier Verte
1 twst Lemon peel
Instructions

Stir; strain; up; twist

YieldsDrink
Authenticity
Unknown
Creator
Phil Ward, Death & Co, New York, NY (USA)
Source reference

http://liquor.com/recipes/the-joy-division/

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • 12/30/18: Made with Tanqueray, M&R, and PF dry curacao. Would like to try with 0.25 oz PF dry curaçao. I prefer this to a martini.
  • Probably better with the spec'd absinthe than my Herbsaint. Keep those dashes brief. — ★★★
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Accidentally made it without adding the vermouth. Made it again with the vermouth, and actually prefer it without. Bright, tight, herbaceous. Split the gin between Beefeater and Botanist.

Delicious by subbing cocchi americano for the dolin and creole shrubb for the cointreau. Later subbed combier for the creole shrubb, superb as well! Used martin miller westbourne strength and a barspoon for the absinthe measurement. Wonderful!!

Lamuya commented on 7/07/2021:

Less complex than other Death & Co cocktails, but I like how very bright and dry it is. Definitely its own thing too, it doesn't taste like a variation on a martini or another drink.

Boozy, like a dry martini with some pastis notes.

The Crystalline Dark

1 oz White rye, Wigle
1 oz Pimm's No. 1 Cup
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Zucca
1 T Maple syrup
1 T Wine syrup
Instructions

Shake with ice. Garnish with...bartender's choice.

Notes

Work in progress. Thinking a very thin apple slice would make a good garnish.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Micah Stupak
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Half Mast

2 oz Madeira, Broadbent Rainwater Medium Dry
3⁄4 oz Grapefruit shrub
Instructions

Build in a shaker, shake hard briefly, strain over rocks glass with fresh rocks.

Notes

Grapefruit shrub:
Grapefruit peels, turbinado sugar, grapefruit juice, champagne vinegar.

History

Shrub by Derek Mercer

YieldsDrink
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Kombu Holler

2 oz Corn Whiskey, Pritchard's
3⁄4 oz Kombu syrup
3⁄4 oz Lime juice
4 dr Salt Solution
7 dr Bitters, Fee Brothers Whiskey Barrel Aged
1 Lime peel
Instructions

Build in a shaker, add large ice cubes.
Shake well, strain into a chilled stemmed glass.
Garnish with a lime peel expressed and inserted.

Notes

To make kombu syrup, take one 3"x5" piece of kombu, wipe gently with damp cloth, and add to 2 quarts of water. Either vacuum seal and sous vide or simmer for 2 hours at 148 degrees. Higher temps will make it bitter.
Strain, then add equal part sugar to water.
Saline solution is equal parts salt and water.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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