Early Bird

2 oz Rum, Plantation 3 Star
3⁄4 oz Simple syrup (skinny)
3⁄4 oz Lime juice
1 Cherry (Klug Farm, Pitted, Muddled)
1 rinse Coffee liqueur, Bittermens New Orleans Coffee
Instructions

Build in a shaker, muddle cherry, shake well. Strain into a chilled stemmed glass rinsed with coffee liqueur.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Holy crap. Really good Cherry Daiquiri riff
  • A shockingly good daiquiri.
  • Made w/ cheaper coffee liqueur & cherries than specified. Turbinado syrup. Will go shorter on the syrup next time. This is really tasty, a fave daiquiri riff. ETA: With brandied cherries & Flor de cana, ling hi mui — ★★★★★
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Parasol

2 1⁄2 oz Aromatized wine, Cocchi Americano
2 1⁄2 oz Iced Tea, Yogi Tea
2 wdg Lime (muddled)
1 ds Bitters, Angostura
Instructions

Muddle limes well and rub oils on side of glass. Pour in Iced Tea then Cocchi, finish with bitters.

Notes

I use 8 bags of Sencha Tea and 6 bags of Yogi brand Ginger Tea in 4 quarts of boiling water for 25 minutes in a covered Cambro.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
Not yet rated
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Better Weather

1 1⁄2 oz Genever, FEW
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Aquavit, North Shore
1⁄4 oz Aveze (skinny, floated)
1 Lemon peel (expressed and inserted)
Instructions

Build in a mixing glass, reserving Aveze and peel. Stir and strain into a rocks glass with large ice cube. Float skinny quarter ounce of Avese and express and insert lemon pel.

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

2 1⁄2 oz Dry vermouth
1⁄2 oz Triple sec, Cointreau
2 dr Bitters, Angostura
Instructions

Serve over ice, stirred. Garnish with an orange twist.

Picture of L'Orangerie
YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • This was fine. I was a little lenient on my rating as my curacao and vermouth were arguably well past their best by date.
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Hemingway in Latvia

2 oz Rhum Agricole
1 oz Black Balsams (Currant)
1⁄2 oz Maraschino Liqueur
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
Instructions

Shake, strain, rocks, lowball

Notes

Something of a work in progress. Also works with Campari or a Campari / Aperol mix.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Bourbon Bramble

1 oz Elderflower liqueur
1 oz Bourbon
1⁄2 oz Cassis
1⁄2 oz Lemon juice
Instructions

Shake for one minute, strain, up.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
SAVEUR
Source reference

http://www.saveur.com/article/recipes/Bourbon-Bramble

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Maybe a tad sweet; would make the cassis measure scant, and the lemon juice fat
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Should really be served over crushed ice rather than up, as traditional Bramble.

Holy Smokes

1 1⁄2 oz Blended Scotch, Bank Note
1⁄2 oz Palo Cortado Sherry, Lustau (or oloroso)
1⁄2 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist, optionally garnish with a brandied cherry.

Notes

Accessible as is, but a bit of Amaro dell'Erborista—whose honey and herbs complement Bénédictine so well—makes this friendlier for the KC set.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Safety Dance

1 oz Dry vermouth, Dolin
1 oz Bianco Vermouth, Dolin
1⁄2 oz Lemon juice
1⁄2 oz Tea syrup (hibiscus oolong syrup)
1 oz Soda water
1 twst Lemon peel (as garnish; flower-shaped)
Instructions

Shake first four ingredients and strain over soda in a coupe. Garnish.

Notes

Yarm describes the syrup as "a strong steep of a hibiscus flower and tea blend mixed with an equal part of demerara sugar."

History

Https://www.youtube.com/watch?v=AjPau5QYtYs

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Frederic Yarm, Loyal Nine, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2015/08/safety-dance.html

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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La Puesta del Sol

2 oz Sweet vermouth, Primitivo Quiles
1 oz Grapefruit juice (ruby red)
4 oz Tonic water
2 ds Bitters, Angostura
1 twst Grapefruit peel
Instructions

Build in a wine glass over chipped or pebble ice, topping with tonic, and dash the bitters on top. Express and insert the grapefruit peel.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Rosie Schaap, New York Times.
Source reference

http://cooking.nytimes.com/recipes/1017597-la-puesta-del-sol

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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The Shark Eye

1 1⁄2 oz Bourbon
1⁄2 oz Rye
3⁄4 oz Lemon juice
3⁄4 oz Passion fruit syrup
1⁄4 oz Maraschino Liqueur
1⁄8 oz Curaçao
2 ds Bitters, Bittermens 'Elemakule Tiki
3 ds Peychaud's Bitters (as garnish; see note)
Instructions

Shake without ice and pour into a shark mug or tiki mug over crushed ice. Dash Peychaud's all over as garnish. Serve with straws.

Notes

The Peychaud's bitters are there to look like blood streaks on the shark mug.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Jane Danger, Mother of Pearl, NYC.
Source reference

http://www.bloomberg.com/news/photo-essays/2015-08-05/six-refreshing-wh…

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Kevin was a fan
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