5000 Rupees

1 1⁄2 oz Bourbon
3⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz White Crème de Cacao
1⁄4 oz Amaro Nonino
1 Maraschino cherry, Luxardo
Instructions

Stir with ice, strain, up, chilled cordial glass, cherry as garnish

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Bo Kopynec
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • I used Filibuster Bourbon, but I think that Buffalo Trace would work as well.
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DrSid commented on 3/16/2016:

Made with Buffalo Trace: sweet and spicy, very good

Nordic Air

2 oz Apple brandy
3⁄4 oz Lemon juice
1⁄2 oz Grenadine (or raspberry syrup; fat half)
1⁄4 oz Kummel
1 rinse Absinthe
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Sherry Painkiller

1 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Sherry, Lustau East India Solera
1⁄2 oz Demerara Rum, Lemon Hart 151
1 oz Orange juice
1 oz Pineapple juice
1 oz Coconut cream
1⁄4 oz Jamaican rum, Hamilton Jamaican Black (as float)
1 pn Nutmeg (as garnish)
Instructions

Shake and strain into a large snifter glass. Add copious crushed ice, float rum, garnish with freshly grated nutmeg, and serve with a straw and a paper umbrella.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
No. 9 Park, Boston, MA.
Source reference

http://cocktailvirgin.blogspot.com/2015/10/sherry-painkiller.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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One Night in Bucharest (O Noapte in Bucuresti)

2 oz Slivovitz
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
1⁄4 oz Crème de Violette, Rothman & Winter
1 Egg white
2 ds Bitters, Fee Brothers Plum
Instructions

Dry shake, then shake with ice. Strain, serve up.

Notes

Slivovitz or plum eau-de-vie can be used. I originally used Romanian Palinca.

History

I wanted a drink that could use plum-based palinca, so I decided to riff on the Pisco Sour.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Squonk1977
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Zachary Pearson commented on 10/25/2015:

Curated this slightly: changed "plum eau de vie" to Slivovitz as per the author's note. Changed "plum bitters" to Fee Brothers Plum. I tried to avoid adding the ingredient "palinka" because it can refer to many types of fruit brandy.  Thanks,  Zachary

drinkingandthinking commented on 6/03/2019:

As a huge fan of Hungarian Pálinka (cherry and plum being my favorites) I had to try this. It's hard to get Pálinka so slivovitz made sense, but it was a bit too sweet. I'll have to try without the ss and maybe subbing with Kirschwasser as well.

Inside Job

2 oz Bourbon, Larceny
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
1 ds Absinthe
1 Cherry
1 twst Orange peel
Instructions

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into an Old Fashioned glass filled with fresh ice. Garnish with a cherry and an orange slice or twist.

Notes

Hard to get a dash of absinthe right. I prefer a rinse here.

Yields Drink
Authenticity
Authentic recipe
Creator
Dominic Venegas, San Francisco
Source reference

http://liquor.com/video/the-inside-job-cocktail/#gs.vc6eADQ

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Used Tincup bourbon, another wheat bourbon.. Used 4 drops of absinthe, and about 0.40 oz simple syrup. Nice sweet drink. Maybe reduce the simple syrup to 0.25 oz and/or increase the bourbon 0.25 oz. Rate 4 easily
  • Great Bourbon Drink - sweet
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Berberesque

1 1⁄2 oz Rhum Agricole
3⁄4 oz Curaçao (thyme-infused)
3⁄4 oz Lime juice
1 t Cane syrup, Clément
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

1) Clémént cane syrup is lightly spiced with vanilla and cinnamon, among others. Donn's spices diluted in unflavored cane syrup would work similarly. 2) If using aged agricole, switch the citrus to lemon.

History

Adaptation of the Barbaresque (1929), a simple 2:1 mix of rhum agricole and Cointreau with a lemon twist.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Blue Angel

1 oz Cognac
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Crème de Violette
1⁄4 oz Simple syrup
3⁄4 oz Lemon juice
1⁄2 oz Cream
Instructions

Shake, strain, up.

History

Original, from Playboy's Host & Bar Book (1971), was 1/2 oz. each blue curacao, parfait amour, brandy, lemon juice, and cream.

Yields Drink
Authenticity
Altered recipe
Creator
Tristan Willey, Long Island Bar, Brooklyn, New York (USA)
Source reference

http://punchdrink.com/recipes/blue-angel/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Mine turned out not blue in the slightest--really a murky light gray. Tastes good--Creamsicle-y-- but I think I'd prefer a well made Sidecar every time. — ★★★
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Craig E commented on 11/07/2024:

As explained in the Punch article linked in the Reference section, the name was taken from the early 70s drink. I assume with its common ingredients that that one's name riffed on the Aviation. (The Blue Angels are an expert aeronautic squad in the US Navy.) But call it what you'd like!

Darkness at Pegu

1 1⁄2 oz Gin
3⁄4 oz Orange liqueur, Solerno blood orange liqueur
3⁄4 oz PInk grapefruit juice
2 ds Bitters, Angostura
1 rinse Campari
Instructions

Shake all ingredients, aside from the rinse. Strain into a Campari-rinsed coupe.

Notes

I used Four Pillars, an Australian gin. Four Pillars is fairly soft and, as a result, lost the fight against the grapefruit juice and Solerno. My first suggestion in tinkering with this drink would be to sub in a more juniper-forward gin: maybe even as a split base.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Chris Taylor
Curator rating
Not yet rated
Average rating
Not yet rated
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Aviation__1952 commented on 12/08/2021:

I am a huge fan of Four Pillars gin. I would suggest trying this cocktail with Four Pillars Bloody Shiraz gin, and/or Rare Dry gin, and/or Olive Leaf gin.

South Slope

3⁄4 oz Gin, Beefeater
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Orange Curaçao, Marie Brizard
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, coupe, garnish

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Michael Madrusan, The Everleigh, Vitzroy, Australia
Source reference

PDT Cocktail Book p244. http://cocktailvirgin.blogspot.com/2012/03/south-slope.html

Curator rating
Not yet rated
Average rating
4 stars
(33 ratings)
From other users
  • A bit sweet and aperol heavy, but pretty good. Spouse says tastes much better than it smells (like cleaner - yikes). Would do it again. — ★★★★
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Paper Flower

1 1⁄2 oz Gin (Sunliquor)
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
1⁄2 oz Aromatized wine, Lillet Blanc
2 ds Bitters, Dandelion & Burdock (Dr Adam Elgebirab's)
1 rinse Herbal liqueur, Green Chartreuse (or Yellow Chartreuse)
Instructions

Rinse a chilled coupe with chartreuse, shake all ingredients with ice and strain into the glass.

Notes

Play with the amount of honey syrup, it seemed a little too sweet when paired with the yellow chartreuse rinse.

History

Trying to find the flavor of a memory.

Yields Drink
Authenticity
Your original creation
Creator
Katie Scheibner
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Made with backyard wildflower honey; really added to the overall flavor.
  • Made with Arbor Gin and fresh honey from a house hive. The result feels completely classic. Like something out Jerry Thomas' book. Simple but delicious!
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Zachary Pearson commented on 10/22/2015:

Katie,

Which of the Sun Liquor gins do you prefer here? Thanks,  Zachary

kscheibner commented on 10/29/2015:

Zachary,

Hedgetrimmer is my preference, though I haven't had a chance to experiment with Gun Club, yet.

Shawn C commented on 4/29/2024:

Curated to Dandelion & Burdock Bitters per the original ingredient note. Dr Adam Elmegirab's Aphrodite Bitters had been selected as a work around in the ingredient list from what I could see. Also had to change the Lillet to Lillet Blanc since the editor red flagged it as ambiguous. If either of these selections are incorrect, let me know so it can be fixed.

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