Spanish Choker

2 oz Bourbon, Four Roses
1 oz Amontillado Sherry
1⁄2 oz Cynar
3 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel
Instructions

Combine over ice, stir, strain, coupe glass, twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Emily H.
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • This was a 5 before the lemon oils practically ruined it. much smaller twist next time or skip it altogether.
  • Used a high proof bourbon and it was too much. Use a lower ABV
  • Made with a bitter French Walnut liqueur rather than bitters-worked really well.
  • Lonerider?
  • Reduce bourbon to 1.5 oz and go easy on the bitters
  • Added 2 dashes barrel-aged bitters (Basement Bitters); the Fee Bros. walnut bitters alone, though nutty, didn't pack enough of a punch.
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Le Bon Mot

1 1⁄2 oz Cognac
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
Instructions

Shake well (20 seconds or more) and fine strain into a chilled cocktail glass.

No garnish.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Might trim back on the luxardo and lemon
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drchacha commented on 3/25/2019:

Closer to 3 stars than 4. Not bad, but not something I wanted a second helping of. Pretty tart drink overall. Didn't highlight the best of any ingredient. Needed more depth to balance out the sour.

 

Pineapple Apricot Fizz

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
1⁄4 oz Orange flower syrup (scant)
1⁄2 oz Egg white
1 oz Soda water
Instructions

Dry shake, shake, strain into a fizz glass, top slowly with soda poured over the back of a barspoon until the egg white blooms.

History

Loose adaptation of Charles Baker's Pineapple Apricot Tropical.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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"Figure 8"

1 1⁄2 oz Dry vermouth
1 oz Bianco Vermouth
1⁄2 oz Dry apricot brandy
1⁄4 oz Blanco tequila
1 bsp Orange flower syrup
2 ds Orange bitters
1 twst Orange peel (big; expressed and inserted)
Instructions

Stir, strain, up, twist.

Picture of "Figure 8"
Yields Drink
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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Ginger Grant

1 1⁄2 oz Bourbon, Bulleit
3⁄4 oz Ginger liqueur, Snap
1⁄2 oz Vanilla liqueur, Giffard
1⁄2 oz CioCiaro
3 ds Bitters, Bittermens Burlesque
Instructions

Add ingredients to shaker with ice, stir and strain into a coupe glass

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Luv4music
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Well blended and complimentary.
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Zachary Pearson commented on 12/24/2015:

Curated this slightly - added new ingredient Vanilla liqueur, Giffard. 

Texian Egg Nogg

25 oz Mezcal
4 c Milk (whole, raw if available)
10 Whole egg
1 c Sugar
Instructions

Separate eggs. Beat sugar and yolks. Stir in mezcal. Whip the egg whites and fold in. Stir in the milk slowly. 2-3 hrs in fridge before serving.

Notes

You can add one cake of mexican chocolate. Grate it into 1 cup of milk and stir over low heat until dissolved, then allow the mixture to cool before adding.
Can substitute reposado tequila for the mezcal.

History

Made in prison by General Thomas Green of the Army of the Texas Republic and his men after bribing the guards to celebrate the battle of San Jacinto.
Supposedly they made it with donkey milk.

Yields Drinks
Year
1843
Authenticity
Authentic recipe
Source reference

http://www.esquire.com/food-drink/drinks/a26590/eggnog-recipe-1213/

Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 12/24/2015:

I curated this slightly to bring it into line with the cited link (which is Wondrich's Esquire article). 

miker commented on 12/29/2015:

I got it from Imbibe (2nd edition), not that article, maybe I forgot to put that. Only difference I can see is the book calls for one less cup of milk (3 cups instead of 4). Oh it also didn't specify the servings. That's very useful, I'm making it for New Years Day... Thanks.

 

Zachary Pearson commented on 12/30/2015:

I think I'd take his advice on the creme de cacao (an addition of 6 oz), but I don't know that the raw milk is necessary (or safe) in this application. 

miker commented on 12/31/2015:

Yeah I wrote it how it was in the book. Although actually it was donkey milk in the book. He does specifically call for raw milk as a substitute but i don't intend to use that. I think it's more about historical accuracy. Creme de cacao makes sense, but I'm curious about the Mexican hot chocolate thing so I'm going with that.

A Scotsman In Paradise

2 oz Blended Scotch, Famous Grouse
3⁄4 oz Crème de Banane, Giffard
1 t Allspice Dram, St. Elizabeth
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1 T Cream of coconut, Coco López
Instructions

Shake hard, fine strain, double rocks glass with crushed ice. Grated nutmeg garnish.

Notes

Coco Lopez is the most common coconut product used in cocktails. However, if you can get your hands on a high quality coconut puree, such as Perfect Puree of Napa Valley, I highly recommend adding some simple syrup to taste, and use that instead.

Picture of A Scotsman In Paradise
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • The Scotch is mostly lost in the tropical party. But who doesn't love a tropical party? 3.5★
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krisn1 commented on 8/21/2018:

Banana, coconut & pineapple with whisky! It shouldn't work, but in the end is damn good. Used coco lopez and thought that was fine.

lunchFlower commented on 7/19/2020:

Pretty good, but I'm not really sure I understand why the lime is in there. Gives a weird sourness. Otherwise I used a bit of smokey scotch which goes nicely with the banana. 

happyrobot commented on 10/10/2021:

Depending on the scotch I might tweak the coconut. I think the current amount in general could bumped up a tiny bit to lend more texture and weight.

But, as others have said, pineapple + coconut cream + scotch = what’s not to love?

French Gimlet

2 oz Gin, Plymouth
1 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
Instructions

Shake and strain into a chilled Martini glass. Garnish with a half Lime wheel.

Yields Drink
Authenticity
Authentic recipe
Source reference

St. Germain website

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Gin- sweet, sour
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randallr commented on 11/08/2024:

Excellent gimlet variation. I added one dash Angostura bitters, and an ounce of tonic water after the shake.

Dragon's Blood

1 1⁄2 oz Bison grass vodka
3⁄4 oz Cranberry liqueur, Clear Creek
3⁄4 oz Ruby Port
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino (Scant)
1 ds Bitters, Boker's
Instructions

Stir, strain, up, coupe.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Rockefeller Rose

2 oz Rye
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Amaro, Amaro di Angostura
1 t Syrup of roses
1 twst Grapefruit peel (Garnish)
Instructions

Stir, strain, up.

Notes

1/2 tsp. of syrup may suffice.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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