Lost in Translation

1 1⁄2 oz Rye
3⁄4 oz Falernum, Velvet Falernum
1⁄2 oz Amaro Montenegro
1⁄4 oz Fernet Branca
3⁄4 oz Lime juice
1⁄6 oz Demerara syrup
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
Instructions

Shake, strain, double rocks, crushed ice, lime zest for garnish.

Notes

A whiskey Tiki-esque tipple for a hot summer.

Picture of Lost in Translation
YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4.5 stars
(32 ratings)
From other users
  • Refreshing. Maybe try a more spirit forward version next time with 2 oz rye and 1/2 oz falernum/lime
  • As summer draws to a close, this extraordinarily well balanced drink gives great reason to look forward to the next season of the sun. Well done! — ★★★★★
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  • Dana Special — Gold rum, Campari, Passion fruit syrup, Lime juice
  • Golden Gun — Blended rum, Añejo rum, Apricot liqueur, Bitters, Lime juice, Demerara syrup, Grapefruit juice
  • Hurricane Sterba — Añejo rum, Falernum, Fernet Branca, Virgin Islands Rum, Lime juice
  • Hazy Daiquiri — Pineapple rum, Grand Hops Amaro, Grapefruit bitters, Mango Syrup, Lime juice, Grapefruit juice

I happen to have the syrup for the ‘Cubed Old Fashioned’ on hand, which married perfectly with this drink. I used lemon juice instead of lime juice, because it is generally what I prefer. A truly successful whiskey-tiki libation.

One of the most balanced cocktails with Fernet that I've had. I'll reduce the Falernum & Lime to .5oz each next time, as suggested, sine I like boozier Tiki cocktails.

Beyond Belief

3⁄4 oz Genever, Diep 9 (aged)
3⁄4 oz Oat Whiskey, High West Silver Whiskey
1⁄2 oz Falernum, Velvet Falernum
1 oz Lemon juice
1⁄2 oz Mint syrup (or fennel syrup)
1 ds Peychaud's Bitters
Instructions

Shake, strain, up.

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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Sakura Martini

2 1⁄2 oz Sake
1 oz Gin
1⁄4 oz Maraschino Liqueur
Instructions

Stir, strain, up, garnish with a salted cherry blossom.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Kenta Goto, Bar Goto, NYC.
Source reference

http://punchdrink.com/recipes/sakura-martini/

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Definitely 5★ in terms of looks. Taste is simple and sake forward. I would add a pinch of salt before mixing, especially if using fresh Sakura (which is even better looking).
  • a sake-dominant drink.
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No similar cocktails found.

Made with Drumshanbo Gunpowder gin, Brooklyn Kura Blue Door Junmai sake, and Luxardo Maraschino (and a dash of Regan's orange bitters to make up for the lack of the cherry blossom). The green tea notes of the gin works very, very well - I would recommend using Roku or any other Japanese gin here as well. The drink is well-balanced when using these ingredients; the sake does not overpower the gin's botanicals.

If you can find sake bermutto (vermouth made from sake), consider using it here and increasing the proportion of gin.

Viva Alberti

1 oz Strega
1⁄2 oz Cognac
1⁄2 oz Lemon juice
1 t Cappelletti Aperitivo
3 ds Orange bitters, Angostura Orange
3 oz Sparkling white wine
1 twst Orange peel (as garnish)
Instructions

Build in a wine glass, adding cracked ice and stirring, and topping with sparkling wine and orange peel.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Will Elliott, Maison Premiere, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/viva-alberti/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Williams Brewster Punch — Brut Champagne, Pear eau de vie, Rosemary syrup, Lemon juice, Soda water
  • The Blur — Sparkling white wine, Herbal liqueur, Maraschino Liqueur, Lime juice
  • Carry A Nation — Cava, Rye, Bitters, Lemon juice, Grenadine, Simple syrup, Orange peel

Cosmo (Honeycut)

1 1⁄2 oz Vodka, Mell
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lime juice
1⁄2 oz Grenadine
Instructions

Shake, double strain, up.

YieldsDrink
Year
2015
Authenticity
Altered recipe
Creator
Honeycut, LA, CA.
Source reference

http://punchdrink.com/recipes/honeycuts-post-shift-cosmo/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Didn't have Grenadine so made it with Raspberry Syrup. Rating pending getting some Grenadine
  • Simple but delicious! — ★★★★★
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  • Diablerie — Light rum, Orange liqueur, Cassis, Lime juice
  • Don's Passion — Light rum, Galliano, Lime juice, Orange juice, Grenadine, Passion fruit
  • Pelé — Framboise, Triple sec, Lemon juice

Buck & Rider

3⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Aperol
3⁄4 oz Bigallet China-China
3⁄4 oz Lemon juice
Instructions

Shake, strain, coupe.

YieldsDrink
Authenticity
Unknown
Creator
The Misfit, Santa Monica, CA
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
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In Memoriam: Sasha Petraske (1973-2015)

August 21, 2015. I'm sure most of you have heard of the untimely death today of Sasha Petraske, founder of Milk and Honey in the Lower East Side and eventually London, The Varnish in Los Angeles, Dutch Kills on Long Island, and a few other important bars around the world.

Though I never got to meet the man, or even, I’m ashamed to say, drink in one of his bars, I feel a great deal of sadness at his passing. Sasha was one of the earliest adopters of modern craft cocktails in this country, and we all owe him a debt. He advocated for so many things that drinkers around the world take for granted: good ice, attention to detail, measuring pours, and professional demeanor as a standard for bartenders.

When Milk and Honey opened, no one else was doing what he did. The entrance was hidden to the public. He did no advertising. There was a code of conduct, mainly for gentlemen. He enforced the dictates of polite society and a time long gone by on a crowd of people more used to Alabama Slammers as the pinnacle of the drinking experience - yes, Dale DeGroff has a contemporary recipe in The Craft of the Cocktail.

Here’s a great video  with a short interview and a drink – the Bee’s Knees.

Sasha was just married a few months ago to Georgette Moger. He had moved to Hudson, New York to work as a consultant. If you’re out tonight, or feel like a cocktail at home, please join me in raising a glass to Sasha Petraske.

Zachary Pearson, Editor

Mallarmé

1 oz Martinique Rum, Clément VSOP
1 oz Pineapple rum, Plantation Stiggins' Fancy
1 oz Bianco Vermouth, Dolin
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, one big rock, twist.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Refreshing!
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Martinique Highball (Boss Grog)

2 oz Martinique Rum (vsop)
1 t Cane syrup, Petite Canne
1 t Lemon juice
1 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Lemon peel
1 dr Orange flower water
5 oz Soda water
Instructions

Build in a highball, including lemon peel, add ice and briefly stir.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Plasmatic Mary — Vodka, Dry vermouth, Genepy, Celery bitters, Soda water, Green Onion

Nice alternative to a whiskey and soda for those of us who can't drink whiskey (for a variety of reasons). The hints of tiki are a really nice bonus.

On second try, I'd say it's not my cuppa.

The Italian Conquistador

1 1⁄2 oz Rum, El Dorado 12
1⁄2 oz Gran Classico
1⁄2 oz Cynar
1⁄4 oz Falernum, Velvet Falernum
1 twst Orange peel
Instructions

Stir. Strain into a chilled coupe. Garnish with an orange twist.

History

A bartender at Outerlands made this creation up on the fly. No name, so I dubbed it the Italian Conquistador to reference the Italian amari and traditional Caribbean ingredients.

YieldsDrink
Year
2014
Authenticity
Unknown
Creator
Outerlands, San Francisco, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(35 ratings)
From other users
  • Subbed: - Diplomatica Reserva for El Dorado - Campari for Gran Clasico Rum Manhattan. Well-balanced, lasting bitterness. — ★★★★★
  • Sweet yet still complex and oh so incredibly delicious
  • Smooth, bourbon-y, deep drink - a bit on the sweet side - Might try Cynar 70 and/or sub GC with a more bitter and complex Amaro.
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  • Best Years — Pisco, Cynar, Crème Yvette, Falernum, Peychaud's Bitters
  • Banana Clipper — Haitian Rum, Cynar, Pineapple rum, Crème de Banane, Bitters, Lemon peel

Absolutely delicious with Appleton 12 and home-made falernum.

<br />Two Things:
First, the drink. Ahhhhhh! The drink! Es muy bien! Mine, I suspect, was a little smoother and richer than it would have been had I used the ingredients as specified. Unfortunately (perhaps), I didn't have El Dorado 12 rum. The only El Dorado rum I had was El Dorado 15, which is a special reserve aged for 15 years. I could have used another rum, but El Dorado is a demera rum, quite different from non-demera rums. But that's another story. Also, the El Dorado 15 rum probably gave me a richer, sweeter, and smoother tasting drink than if I used the El Dorado 12 rum. Regardless, "The Italian Conquistador" is one of those truly unforgettable cocktails, especially after a great dinner.

Second, the name: I think it should be "The Conquistador," not "The Italian Conquistador." Why? Well, of all of its ingredients, only the Cynar comes from Italy. Gran Classico is from Switzerland, the Falernum is from Barbados, the El Dorado is from Guyana, and even my orange is a product of Mexico. That's why I suggest naming it simply "The Conquistador." Now, if the name is not changed, will the sky fall down, will the Earth stop spinning, will life as we know it come to an end? No. I'm simply expressing an opinion, which I know will not change things. And that is just fine with me because "The Italian Conquistador" is one helluva fine drink, which I rated at 4.5.

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