Chingon

2 oz Tequila, Siete Leguas Reposado
1⁄4 oz Bénédictine
1⁄2 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1 twst Orange peel (as garnish)
Instructions

Shake with ice, strain into a coupe. Garnish with an orange twist.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Brian Miller
Source reference

Death & Co cocktail book, p.182

Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • Added 1 tbl mezcal. — ★★★★
  • An orange juice cocktail that works! — ★★★★★
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  • Harpo's Special — Light rum, Curaçao, Bitters, Lime juice, Simple syrup, Lime
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justinwarner commented on 5/13/2018:

Used yellow chartreuse instead of Benedictine and it worked very well. Made a second using 1/4 oz of oj and using 1/4 oz of raspberry syrup and it was very floral and still extremely good.

Lastly, we used lavendar bitters with a spritz of orange blossom water.  Very very good cocktail.

dustinw84 commented on 2/03/2021:

This would make for a fantastic brunch cocktail. Very good. Blanco Tequila also worked nicely. I tried with rhum agricole in place of tequila, and while not nearly as good as the original, it's a skeleton of a drink that I think might be worth experimentation.

Shawn C commented on 1/26/2023:

Good, but could probably be improved. I have it at 3.5 at present. I like the bones of the drink, but the proportions might benefit from some slight tweaks. It is a bit sweet and the orgeat dominates while the Benedictine is mostly lost. I might cut back the orgeat and up the Benedictine. Then again, the Torani orgeat I am using might be holding it back, I need to try making my own.

Almond Brother

2 oz Tequila, Siete Leguas Reposado
1⁄4 oz Amaretto
1 t Apricot liqueur, Rothman & Winter Orchard Apricot
3⁄4 oz Lime juice
1⁄4 oz Orgeat
1⁄4 oz Maple syrup
Instructions

Shake with ice, strain into a coupe. No garnish

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jason Littrell
Source reference

Death & Co cocktail book, p.181

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Crowd pleaser. — ★★★★★
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  • Infante — Tequila, Orgeat, Lime juice, Orange flower water, Nutmeg
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Black Walnut Old Fashioned

2 oz Bourbon
1⁄4 oz Demerara syrup
3 ds Orange bitters
1 rinse Walnut Liqueur, Nux Alpina
1 twst Orange peel (as garnish)
Instructions

Rinse an Old Fashioned glass with the liqueur. Over ice, stir remaining ingredients except garnish. Strain over a large cube into the rinsed glass, twist orange peel over, and drop into drink.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Toby Maloney, Bradstreet Crafthouse, Minneapolis
Source reference

http://bit.ly/1VAsCeI

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • I'm not really an Old Fashion kind of guy but the nuttiness is really quite nice. Made with Nocino. 3.5x☆.
  • Used 2.25 oz of Four Roses small batch and 1 dash each of Reagan No 6, Angostura orange bitters, and Fee Bros West Indies orange bitters. Full-flavored. Rate 4.0
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Zachary Pearson commented on 1/04/2016:

Curated this due to a curation request: Cleaned up instructions to avoid copyright issues. Added a link to the Robert Simonson book where it's quoted. 

Ajvan commented on 12/02/2019:

Used several dashes of Fee Bros black walnut bitters in place of Nux Alpina. Quite good. 

The Clint Eastwood

2 oz Rye
1⁄8 oz Bitters, Angostura
1⁄8 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Demerara syrup
1 sli Orange peel
Instructions

Combine all ingredients in mixing glass with ice. Strain into cocktail glass. Squeeze orange peel atop the drink and float peel on top.

Yields Drink
Authenticity
Authentic recipe
Creator
Mike Ryan at the Velvet Hour
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Used 2.25 oz Rittenhouse rye, green Chartreuse, and Bitter Truth aromatic bitters. Using only 2 oz rye, the Chartreuse was too pronounced. Rated 4.0 but wanted to rate it 4.5.
  • Interesting to add the green chartreuse. I built this in a lowball and added one large rock.
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The Unstrung Harp

1 1⁄2 oz Rum, Gosling's Black Seal
1 oz Ginger syrup
2 Lime (Halved and crushed)
3 1⁄2 oz Prosecco
Instructions

Shake the rum, syrup and limes with ice and pour into the largest and most sturdy wine glass you can find. Add prosecco.

Notes

To make ginger syrup, dissolve 2 teaspoons of sugar in a tablespoon of ginger juice from grated ginger.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jeffrey Tascarella, NoMad, New York
Source reference

http://cooking.nytimes.com/recipes/1016319-unstrung-harp

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with cava, very tasty!
  • So good.
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Zachary Pearson commented on 1/02/2016:

Curated this: moved the ginger syrup instructions to the notes section - it breaks the line badly otherwise. As an aside, this seems like an unpalatable amount of lime here - even if you get an ounce of juice out of a lime, it's almost as much as the alcohol and sweetener combined.

ZackTheCocktologer commented on 9/09/2023:

You really do need two entire limes. It’s like a super-concentrated Dark and Stormy. Serve over ice - you do not want to finish this in a hurry.

Dick and Jane

1 1⁄2 oz Gin, Tanqueray 10
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄2 oz Hibiscus syrup (see notes for instructions)
2 ds Peychaud's Bitters
1 1⁄2 oz Champagne (dry; top the flute)
1 twst Lemon peel
Instructions

Shake (not the champagne or garnish), poor into a champagne flute, top with champagne, garnish

Notes

Hibiscus syrup: boil 2 cups of water, remove and steep 3.5 oz of dried hibiscus flower for 20 min. Strain back into a saucepan (use a cheesecloth and press out all liquid). Heat and stir in 2 cups superfine sugar. Remove from heat as soon as dissolved.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Death an Co. Toby Cecchini
Source reference

Death and Co. pg. 221

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Make this with as deeply floral gin as you have on hand and you've got 3 kinds of flowers. This is different and interesting. Wow.
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Dark 'n' Bubbly

1 1⁄2 oz Dark rum, Gosling's Black Seal
1⁄4 oz Lime juice
1⁄2 oz Curried Ginger Syrup (see instructions)
3 oz Champagne (dry, top off champagne flute)
Instructions

Shake (not including the champagne) with ice, poor into champagne flute, top with champagne (3 oz is a guess, probably is less). Toast the new year

Notes

Curried Ginger Syrup: put 2 tablespoons each of Tellicherry black peppercorns, grains of paradise, and coriander seeds into a saucepan and toast for 2 or 3 minutes. Then add 2 cups of water along with 1.5 cups of demerara sugar and .5 cups superfine sugar. Boil then simmer for 2 min. Take off the stove and add 4 sprigs of curry leaves (fresh from your Indian grocer) and muddle. Steep for 1 hour. Strain with cheesecloth and sieve. No actual ginger in the recipe.

History

I went looking for something unusual to bring out at a new year's party and found this. Cheers!

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Death and Co. Joaquin Simo
Source reference

Death and Co. pg. 221

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
Similar cocktails

Black Manhattan (Cardamaro variation)

2 oz Rye
1 oz Cardamaro
1 t Smoked Tea Vanilla syrup, Raft Botanical Cocktail & Soda water Syrup
2 ds Cardamom bitters
Instructions

Stir with ice, strain into glass (preferred over large ice cube).

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Instead of the smoked tea vanilla syrup I used a homemade rich black cardamom simple syrup with delightful results.
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Bourbon After the Act

The second in this series, our story resumes with the Bottled in Bond Act of 1897. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

The Act created a new type of whiskey, called Bonded, or Bottled-in-Bond (BIB). Bonded whiskey must be the product of one year’s distilling, from a single distillery, aged in a Federally supervised warehouse for no less than four years, and bottled at 100 proof. All Bonded whiskey has a DSP (Distilled Spirits Plant) code on it, the complete list of which can be found online.

The Bottled in Bond Act was brilliant on two levels. On the producer side, people like Colonel E.H. Taylor (of Old Taylor fame, though there’s now an EH Taylor bottling) fought for government supervision of their aging stocks because the public would know exactly what they were buying. On the government’s side, Treasury Secretary John Carlisle wanted to ensure proper payment of Federal tax, which had been a major source of both revenue and headache since 1791’s Whiskey Rebellion.

Bourbon

This is the first in a series by Zachary Pearson, Kindred Cocktails Editor. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Bourbon whiskey has a storied, often apocryphal history, with interesting main characters, complex governmental regulations and a variety of subtypes, each with their own flavor profile. I'll tell a bit of this story, along with some tips for finding and recognizing older or important bottles of Bourbon on liquor store shelves. ;

A lot of foundational stories are only to be taken at face value. And yet there’s a deep history of pioneer families who started out making whiskey as part of the homesteading experience and with enough generations, some of their descendants are still manning stills throughout Kentucky.

While the main focus here will be on Kentucky Bourbon whiskey, much of this information applies to other grain whiskies made in other states as well. Delicious rye whiskey abounds, and a few intrepid people make spirits from wheat or other exotic grains.

So pour a glass of the stuff and sip it as you read.

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