Hartwood Cocktail

1 1⁄2 oz Reposado Tequila
1⁄2 oz Amontillado Sherry
3⁄4 oz Pear Shrub (Pear/ginger shrub)
3⁄4 oz Lemon juice
1 sli Candied ginger (as garnish)
Instructions

Shake, Strain over a large rock, garnish.

Notes

To make the pear-ginger shrub, in a large pot, place 2 cups of pears, seeds removed and 1 cup peeled ginger. Add 2 cups vinegar and cook to just below the boiling point. Remove from heat and let steep for 10 minutes. Put everything into a large glass jar, seal, and rest for 3-4 weeks. Fine strain the liquid back into a saucepan, add 1 1/2 cups sugar, and heat to dissolve.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Chris Ware, Paramour, San Antonio
Source reference

http://imbibemagazine.com/hartwood-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Zachary Pearson commented on 2/13/2016:

Curated this. Rewrote instructions and shrub instructions to avoid copyright issues. Thanks,  Zachary

J.S-g. commented on 3/12/2016:

Interesting, unexpected, balanced. 

Polka Dot Negroni

1 oz Gin, Junipero
1 oz Bianco Vermouth, Dolin
1 1⁄2 oz Salers Gentiane
3 ds Grapefruit bitters
1 twst Lemon peel
1 Cherry, Luxardo (as garnish)
Instructions

Stir, strain into chilled glass, twist and discard lemon peel, garnish.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Toby Maloney, Alchemy Consulting
Source reference

https://punchdrink.com/recipes/polka-dot-negroni/

Curator rating
Not yet rated
Average rating
4.5 stars
(21 ratings)
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  • Natale Bianco — Gin, Salers Gentiane, Bianco Vermouth, Bitters, Lemon peel
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Zachary Pearson commented on 2/12/2016:

Curated this: rewrote instructions to avoid copyright, changed "brandied cherry, Luxardo" to "cherry, Luxardo" (Luxardo cherries aren't brandied). Thanks,  Zachary

MOJO1229 commented on 9/16/2016:

<br />Despite the forward-Juniper gin (I used Tanqueray's Bloomsbury Gin), and despite that I'm writing this review in mid-September, I found the Polka Dot Negroni to be a light, slightly sweet drink, one that I would be sipping on during a sunny, warm summer day--but under a big umbrella because of my fair complexion. If you're thinking, "This bloke's trying to tell me he likes the bloody drink!" you're absolutely wrong. I don't like this drink--I love the blinkin' thing!

The Polka Dot Negroni is a great summer drink, even during these last few days of summer. I think most casual drinkers will enjoy this concoction. Hell, I'll probably be drinking this wonderful drink on the first day of winter. The gin, the bianco Vermouth, and Salers go together like a hand in a glove. The lemon twist is a good garnish; I even dropped the peel into the drink for added color. However I didn't care for the Luxardo Maraschino cherry as a garnish; I spooned mine out as soon as I tasted the residual juice surrounding the cherry--the juice's taste just didn't fit in with the other tastes inherent in the drink.

Take the time to try the Polka Dot Negroni--you'll like it! Dollars to donuts! Enjoy the drink, but drink responsibly.

lesliec commented on 10/22/2018:

Salers isn't available in my part of the world, but I can report this works well with Suze. I'm with Mojo; this is light, summery and very drinkable.

HallA commented on 9/17/2024:

As everyone says, it's a classic summer gentian / gin delight. Just perfectly sweet and the junipero stands up nicely. Love it.

The Monte Press

1 1⁄2 oz Amaro Montenegro
2 1⁄2 oz Soda water
2 1⁄2 oz Lemon-lime soda, Sprite (Mexican)
2 ds Bitters, Bitter Truth Celery
Instructions

Build in an iced Collins glass, stir gently. Cucumber garnish if so desired.

Notes

Montenegro and Sprite is a guilty pleasure worth exploring, and introduced to me by way of Jonathan B. Howard via Kentucky 2015. Also, 12 or so drops Bittermans Orchard Street Celery Shrub will work quite well here.

History

Refined version of a Montenegro and Sprite.

Picture of The Monte Press
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Dauphin

1 oz Absinthe
1 1⁄2 oz Almond milk (coconut almond milk)
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Demerara syrup
2 ds Chocolate bitters, Miracle Mile
Instructions

Build in an absinthe glass, stir with pebble ice, top with more pebble ice, and garnish with cacao nibs and star anise.

Yields Drink
Year
2016
Authenticity
Authentic recipe
Creator
Franky Marshall, Le Boudoir, Brooklyn, NY.
Source reference

http://www.vanityfair.com/culture/2016/02/absinthe-cocktail-marie-antoi…

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • So much going on. Subbed oat milk for almond+coconut and Coco Lopez for simple which provides about the right amount sweet + coconut. My fellow drinkers all felt the absithe was overpowering. — ★★★★★
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The Dutch Nemesis

1 oz Genever, Bols
3⁄4 oz Kummel, Combier
3⁄4 oz Lime juice
1⁄2 oz Pineapple Gum Syrup
2 ds Bitters, Angostura
2 oz Sparkling white wine
Instructions

Shake, strain, up, top with sparkling wine.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Alex Smith, Whitechapel, San Francisco, CA.
Source reference

http://punchdrink.com/recipes/the-dutch-nemesis/

Curator rating
Not yet rated
Average rating
Not yet rated
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Root Beer Barrel

3⁄4 oz Root liqueur
3⁄4 oz Jägermeister
3⁄4 oz Triple sec
3⁄4 oz Lemon juice (go easy)
2 bsp Vanilla liqueur
Instructions

Shake, strain, up.

Picture of Root Beer Barrel
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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eggs_again commented on 6/04/2016:

Had to do a few substitutions, but I loved the result.

3/4 oz Root Beer syrup from Portland Soda Works

1/2 oz Cruzan Black Strap rum

1/4 oz Fernet Branca

3/4 oz Cointreau

1/4 oz Licor 43

3/4 oz lemon juice

Dusky Hummingbird

1 1⁄2 oz Mezcal
1⁄2 oz Agave syrup
1⁄2 oz Lime juice
1⁄2 oz Lychee liqueur
3 ds Absinthe
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Tavern Law, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Tasty. A good mezcal stands up to the absinthe well and refuses to be bossed around by it — ★★★★
  • Needs another ingredient. Floated Aperol and it added another layer to it.
  • Damn that's good! A bit sweet, so maybe cut back on the agave. Also, I initially forgot the absinthe, and once I put it in it was like a totally different cocktail. Absinthe is absolutely essential!
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San Juan Dabinett

2 oz Gin, Spy Hop Harvest
3⁄4 oz Applejack
1 bsp Bénédictine
2 ds Bitters, Angostura
1 twst Orange peel
Instructions

Stir, up, garnish with peel after expelling oil onto the surface of the drink.

Notes

The Spy Hop Harvest gin—whose base spirit is made from foraged apples on San Juan Island—is crucial for this drink to taste right. So is the orange twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Jabroni

1 oz Jägermeister
1 oz Gran Classico
1 oz Gin
2 ds Peychaud's Bitters
Instructions

Stir, strain over one large rock.

Notes

Needs tweaking to find the optimal bitter ingredient. Gran classico?

History

Created as part of my ongoing effort to rehabilitate Jäger's reputation.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Craig E commented on 8/06/2019:

Jäger + Cappelletti + gin worked well for me. 

Shawn C commented on 10/13/2023:

I haven't made the original recipe yet, because while I am keen on Gran Classico, it is usually quite assertively bitter and I thought it might overpower here. So I tried the Cappelletti variant suggested by Craig, which was quite good with a wine base profile, but slightly to the sweet side. I am looking forward to trying the original--and possibly a blend of the two to dial it in. If I prefer a variant might I suggest: Educated Jabroni, Improved Jabroni or Jabroni #2.

I have avoided Jagermeister for decades, but am finding the half bottle I picked up this week has a pleasant herbal liqueur/amaro essence that fits in with the wide range of amari/liqueurs in my cabinets. Its flavor is suggestive of an ouzo used as an amaro base.

Shawn C commented on 10/14/2023:

I have made the original, 4 stars, quite good. The rhubarb & gentian bitterness of the Gran Classico come through loud and clear compared to the milder, sweeter flavor when Cappelletti was used. Both are good, but with very different resulting characters. I will have to make that hybrid to see if any synergy ensues.

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