Bobby Jones

2 oz Bourbon, Very Old Barton Bonded (peach infused, see note)
1⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Rich demerara syrup 2:1
1⁄2 oz Lemon juice
1 ds Peach bitters
1 wdg Peach
3 oz Iced Tea
1 Lemon peel (as garnish)
Instructions

Build in a shaker without tea. Shake, strain into collins glass.
Top with Tea and lemon peel expressed and inserted.

Notes

To make the infused Bourbon: Vacuum seal 3 grilled peaches with 1 bottle of Bourbon. Cook at 140 F for 3 hours. Strain back into bottle.

History

Arnold Palmer riff, Bobby Jones is a famous Georgia golfer.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Nothing special
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Curated this slightly - moved the long note with the details of the infusion to the notes section. Thanks,  Zachary

Fresa Cervesa

2 oz Bourbon, Medley Brothers
3⁄4 oz Hop Syrup (see notes)
1⁄4 oz Dry vermouth, Dolin
3⁄4 oz Lemon juice
1 Strawberry
1 ds Hop extract (see notes)
Instructions

Build in a shaker, shake well with big ice to beat up strawberry. Strain (or fine strain) in to a chilled, stemmed glass.

Notes

Very Spring and refreshing. Hone in on just the right amount of hop extract to get some resinous aftertaste without being too sticky.

To make the hop syrup: Muddle .5 oz Whole Amarillo Hops into 1 qt sugar. Mix with 1 qt water, strain.

To make the hop extract: Soak .25 oz Simcoe whole leaf hops in 151 for 15 min. Strain.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL, USA
Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Made it with Evan Williams bourbon, turbinado syrup, 3 dashes hop bitters. Terrific. — ★★★★★
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Curated this slightly - moved the instructions for the hop syrup and extract to the notes section. Thanks,  Zachary

Lone Oak

2 oz Irish whiskey, Jameson Black Barrel
1⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lemon juice
3⁄4 oz Pistachio syrup
2 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
2 lf Curry (shaken; plus one as garnish)
Instructions

Shake, fine strain, garnish with a floated curry leaf.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Jillian Vose, The Dead Rabbit, NYC.
Source reference

http://liquor.com/recipes/lone-oak/#WWWRCsWTdI9vuD3q.97

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Surprisingly good combo
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John the Baptist

1 oz Irish whiskey, Mitchell & Son Green Spot
1⁄2 oz Pineapple juice
1⁄2 oz Pistachio syrup
1⁄2 oz White Crème de Cacao, Marie Brizard
1⁄2 oz Apricot eau-de-vie, Blume Marillen
1⁄4 oz Half-and-half
1 t Cream of coconut, Coco López (matcha mix, see notes)
2 ds Absinthe
1 pn Nutmeg (as garnish)
2 spg Mint (as garnish)
Instructions

Shake, strain into a tiki mug over fresh ice, garnish.

Notes

To make the Coco Lopez, take 1 tsp matcha powder and stir it into 1 can of Coco Lopez. Or if you don't want 90 drinks worth, this is equal to 1/8 tsp matcha and 3 Tbsp + 2 1/4 tsp Coco Lopez.

To make the pistachio syrup, soak 8 oz raw shelled pistachios in 4 oz hot water for 30 min, strain. Blend nuts with 4 oz fresh hot water and steep for 2 hrs. Strain nut milk to pan and add 4 C sugar. Heat until just dissolved, strain and add 1/2 oz everclear and dash orange flower water.

History

This is messy, and has changed quite a bit. See comment thread and this video, where the creator makes the drink: https://www.youtube.com/watch?v=ii72c6R91H4

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Long Thai, The Dead Rabbit, NYC.
Source reference

http://liquor.com/recipes/john-the-baptist/#vR8eSeAZJLrJMm05.97

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • 1 oz Irish whiskey, 1/2 oz Apricot eau-de-vie, 1/2 oz Creme de cacao, 1/2 oz Pineapple juice, 1/2 oz Pistachio syrup, 1/3 oz Matcha Green Tea Coco Lopez (90:1 ratio e.g. 2.5oz to 1/8tsp), 2 ds Pernod absinthe — ★★★★★
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Interesting flavors arranged inventively, but for me at least, too sweet to work as a punch or grog, and too big to work as a dessert drink. 

This version is decidedly different than the link. Any thoughts on what's actually going on here? Thanks,  Zachary

Looks like the recipe at the link has changed over time. No idea why. Current version doesn't have the asterisked sub recipes, though.

1 oz Green Spot Irish whiskey

1/2 oz Apricot eau-de-vie

1/2 oz Creme de cacao

1/2 oz Pineapple juice

1/2 oz Pistachio syrup

1/3 oz Matcha Green Tea Coco Lopez*

2 ds Pernod absinthe

Matcha Green Tea Coco Lopez*

90:1 ratio of Coco Lopez to Match Green Tea Powder. I made 2.5oz to 1/8tsp.

Published recipe is completely inedible.

He makes the drink here - at the opening of the video, the menu page says Green Spot, green tea, apricot, coconut, pistachio, absinthe. The video seems like there's a lot more ingredients though. Thanks,  Zachary

Edit: So there are 8 things he's using in the video.  It looks like absinthe (2 dashes), pistachio paste (1 bsp), some sort of coconut milk or dairy, a yellow frothy liquid which seems to be pineapple, a brownish liquid that's murky so it's not Apry, 2 clear liquids (creme de cacao and the eau de vie?) and the whiskey (1 oz). Thanks,  Zachary

Is that a scoop of pistachio paste or is it the matcha Coco Lopez? I assumed the latter.

Hard to tell.... I'd guess they'd be about the same color and consistency. Would that make the brownish liquid pistachio syrup? Thanks,  Zachary

There are enough liquids from unlabeled bottles that I really dont know. I thought the first bottle after the scoop that you thought might be pineapple could be the syrup because it kind of looked like orgeat to me....but I agree that the darker liquid looks more like the syrup than Apry.

By the way, this is the best part about cocktail geeks. Trying to decipher a 5 year old video of unlabeled bottles to get a drink just exactly perfect. Thanks,  Zachary

Noggin Knocker

2 oz Bourbon
1 oz Fernet Branca
3 oz Milk (whole)
2 T Grade B maple syrup
1 Whole egg
1 pn Nutmeg (as garnish)
Instructions

Dry shake; shake; rocks glass; garnish.

YieldsDrink
Authenticity
Unknown
Creator
Chris Spear, Frederick, Maryland (USA)
Source reference

http://imbibemagazine.com/noggin-knocker-recipe/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • 20200102 Russell's Reserve Single Barrel KSBW. Suitable for Xmas festivities. Maybe the tiniest touch too much Fernet Branca? Try 25 mL.
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Oakland Iced Tea

1⁄2 oz Fernet Branca
1⁄2 oz Rye, Bulleit
1⁄2 oz Vodka
1⁄2 oz Gin, Hendrick's
1⁄2 oz Rum, Koloa
1⁄2 oz Orange liqueur, Citronge
1⁄2 oz Meyer lemon juice
1 cube Sugar cube
1 wdg Lemon
1 ds Peychaud's Bitters
1 dr Bitters, Napa Valley (Toasted Oak)
1 spg Thai Basil
Instructions

Muddle sugar cube with lemon wedge, add spirits & Peychaud's,
Stir over ice. Serve with garnish in highball glass shpritzed with some nutty bitters.

History

Representing East Bay in honor of Golden State's run at LeBron. Only thing missing was soy or fish sauce- just couldn't.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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The Count's Swizzle

1 1⁄4 oz Pisco, Kappa
3⁄4 oz Campari
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Strega
3⁄4 oz Lemon juice
1 twst Lemon peel (Garnish)
Instructions

Build, double rocks glass, crushed ice. Swizzle till frost forms, garnish.

History

ShakeStir June 2015 Flash Competition Winner

Picture of The Count's Swizzle
photo courtesy of shakestir.com
YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Source reference

http://www.shakestir.com/competitions/ctl/competitiondetails/mid/638/id…

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Sophisticated finish on a grapefruity refresher. — ★★★★
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The Misfit

1 1⁄2 oz Mezcal
1⁄2 oz Pear eau de vie
3⁄4 oz Lime juice
1⁄2 oz Honey syrup
1⁄4 oz Allspice Dram (scant)
Instructions

Shake, strain, rocks.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A very tasty winter margarita.
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Northern Lights (Lucinda Sterling)

1 1⁄2 oz Gin, Tanqueray 10
3⁄4 oz Aromatized wine, Lillet Rose
1⁄2 oz Curaçao
1 oz Grapefruit juice
1⁄2 oz Lime juice
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain into a sour glass, garnish.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Lucinda Sterling, Middle Branch, NYC.
Source reference

http://bitbyafox.com/?p=4585

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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The reference link seems to have some connection problems as of 2016, but is accessible through the Wayback Machine as: https://web.archive.org/web/20150706011708/http://bitbyafox.com/?p=4585. (Later links seem to take an extremely long time to actually redirect and load? Or don't load at all...odd.) The drink is okay, sort of single note grapefruit/citrus. The Lillet Rose isn't able to add much body against so much citrus acidity, and goes mostly unnoticed.

High Society Cocktail

2 oz Blended Scotch, Chivas 12
1⁄2 oz White Crème de Menthe
1 bsp Fernet Branca
1 lf Mint (as garnish)
Instructions

Gently throw back and forth between both tins of the shaker and strain into a chilled coupe. Attach the garnish to the rim of the glass with a small clothes pin.

Notes

One of Gary Regan's 101 Best New Cocktails 2015. Named for the Frank Sinatra film.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Verrier Maxime, Pollen Street Social, London.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Used Famous Grouse. The fernet added back some of the gravitas lost by my cheapo creme de menthe. Sweet, like an After Eight mint but cleaner.
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