Italian Greyhound

2 oz Sweet vermouth, Carpano Punt e Mes
2 oz Grapefruit juice
1 pn Salt (for rim)
Instructions

Build in a salt-rimmed old fashioned glass over ice and stir.

Notes

DrunkLab suggests shaking this, and doing a half salt rim.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Scott Holiday, Chez Henri, Cambridge, MA and John Gertsen, No. 9 Park, Boston
Source reference

https://www.washingtonpost.com/pb/recipes/italian-greyhound/9763/ via DrunkLab

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Love the way this balances - with the sweet and vegetal of the vermouth and the bite and citrus of the grapefruit. More than the sum of its parts.
  • Had to use pink grapefruit. A showcase for the vermouth's flavors.
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Dan commented on 2/27/2016:

Thinking this might be a touch low-proof, I tried:

1 1/2 oz Carpano Antica

3/8 oz Aperol

3/8 oz Campari

3/8 oz Maraschino

3/4 to 1 oz lime juice

salted rim, big rock

Delicious.

 

DrunkLab commented on 5/07/2021:

I believe this was created by John Gertsen and served by him at No. 9 Park. Compare his Motoguzzi: equal parts Booker's and Punt e Mes stirred and served on a rock.

yarm commented on 5/07/2021:

It's credited in a 2007 article on DrinkBoston to Scott Holiday at Chez Henri in Cambridge, MA, for combining grapefruit and Punt e Mes. Followed by John Gertsen at No. 9 Park in Boston for adding the salt component and the name. John and Scott were previous co-workers at Salamander in Cambridge, MA, and have stayed in close contact through the years by sharing recipes and ideas. For example, many of Scott's creations found their way into Drink's bar book; in 2008, Scott helped to open up Rendezvous in Cambridge and John opened up Drink in Boston. Both dropped out of the Boston bar scene in 2014 with Scott taking a job selling wine and John moving to San Francisco to work at ABV.

https://drinkboston.com/2007/04/10/italian-greyhound/

Zachary Pearson commented on 5/07/2021:

Updated date and creators. Thanks for the history lesson y'all.  Zachary

Deadpan Fix

1 1⁄2 oz Rye, Rittenhouse 100
1⁄4 oz Campari
1⁄4 oz Orange liqueur, Grand Marnier
3⁄4 oz Grapefruit juice
1⁄2 oz Lemon juice
1⁄4 oz Ginger syrup
1 twst Orange peel
Instructions

Shake with ice, strain into coupe, add orange twist.

Notes

"Rye is harder to use in shaken drinks than Bourbon; it can be a bit of a bully. But it works when combined with more aggressive favors, like the Campari, ginger and grapefruit here." - JG

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jessica Gonzalez
Source reference

Death and Company

Curator rating
Not yet rated
Average rating
4.5 stars
(30 ratings)
From other users
  • Used Sazerac and I think it turned out a bit mild. I like the ingredients so I will try again with another rye. — ★★★
  • One of Jess' classics. The Campari/Grand Ma/ginger, prebatched in a cheater, is a clutch modifier.
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Mermaid Ave.

1 1⁄2 oz Pineapple rum, Plantation Stiggins' Fancy
1⁄2 oz Apricot eau-de-vie, Blume Marillen
3⁄4 oz Lime juice
3⁄4 oz Orgeat
1 spl Soda water
Instructions

Shake, add soda, and strain over rocks. Garnish optionally with a pineapple leaf.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Sweet
  • Rum- sweet, sour
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Shipwreck

1 1⁄2 oz Rum, Appleton Special
3⁄4 oz Rum, Cruzan (151)
1 oz Pineapple juice
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1 oz Cream of coconut, Coco López
2 ds Bitters, Angostura
Instructions

Shake and pour unstrained.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
JFL, Rated R cocktails.
Source reference

https://ratedrcocktails.com/2013/08/26/shipwreck/

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Variants: Fiance and I both make prefer to make this without the Lime. With unsweetened coconut cream more pineapple can be used.
  • Rum- sweet, sour, bitter
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Zachary Pearson commented on 2/22/2016:

Curated this slightly. Added year, added link, changed Cruzan to Cruzan 151 as per link. Thanks, Zachary

The Warden

2 oz Bourbon (Bird Dog Bourbon)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄4 oz Mulberry Syrup (Molasses preferably)
1⁄4 oz Simple syrup
Instructions

Shake all ingredients and strain into a chilled rocks glass. No ice. Garnish with a miniature flag.

Yields Drink
Authenticity
Your original creation
Creator
Koko Hart
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 2/22/2016:

Quick question - do you have a recipe for the mulberry syrup? Thanks,  Zachary

Beer Emoji

2 oz Bourbon
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup
1⁄2 oz Cream
1⁄2 oz Egg white
2 oz Beer, Miller High Life
Instructions

Dry shake the bourbon, honey, lemon, and egg white until frothy. Add ice and the cream and shake. Strain into a Collins glass or preferably a beer mug, topping with High Life (or other highly carbonated beer). Let settle and then add more beer to make a foamy cloud peak above the rim of the glass. No straw, no ice, no garnish.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Smooth Landin'

1 oz Limoncello
1 oz Gin
1⁄4 oz Crème de Violette
2 oz Tonic water
Instructions

Pour ingredients into a double old fashioned glass with ice.

Notes

Garnish with a Luxardo cherry if you want to invoke the missing Maraschino liqueur (didn't have any on hand when this was conceived, and it's already a little on the sweet side without it). I just top off the glass with tonic water, but the form needed a quantity. Try with Fever Tree Elderflower tonic and Aviation gin, it's good!

History

Created in honor of my friend Landin who gifted me with some homemade limoncello. Be sure to toast to his name when you drink it, or I can't be held responsible for you're wellbeing.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Brandt Elliott Boudreaux
Curator rating
Not yet rated
Average rating
2 stars
(6 ratings)
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Spiced Applejack

1 1⁄2 oz Applejack
1⁄2 oz Dark rum
1⁄2 oz Ramazzotti
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
3 dr Bitters, Fee Brothers Old Fashion
Instructions

Shake, double strain, up, coupe

Notes

Use Fee Bros Old Fashioned Aromatic Bitters. Go easy.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Dustin Webster, Brooklyn, New York
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Used oned dash of Jerry Thomas bitters and an egg white. Pretty spicy, very "Christmassy" cocktail. — ★★★
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Elephant Flip

1 oz Ramazzotti
1⁄2 oz Navy strength rum, Smith & Cross
1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Demerara syrup (2:1)
1 t Pomegranate molasses
1 ds Bitters, Angostura
6 dr Bitters, Bittermens Xocolatl Mole
1 pn Salt
1 Whole egg
2 oz India Pale Ale (to top)
1 ds Bitters, Bitter Truth Aromatic (as garnish)
Instructions

Dry shake then shake, strain into a fizz glass, top with beer and garnish with a line of aromatic bitters.

Yields Drink
Authenticity
Authentic recipe
Creator
Christina Rando, Franklin Mortgage & Investment Co, Philadelphia, Pennsylvania (USA)
Source reference

http://punchdrink.com/recipes/elephant-flip/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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DrunkLab commented on 2/20/2016:

I had this back when my bar hosted a Franklin pop-up in NYC. This is so much more delicious than it has any right to be. What looks like a hodgepodge of ingredients on paper comes together into rich deliciousness on the tongue. Recommended.

Cargo Cult

2 oz Jamaican rum
1 1⁄2 oz Guava juice
1 oz Licor 43
3⁄4 oz Coconut cream
1⁄2 oz Lime juice
1 t Allspice Dram
1 ds Bitters, Boker's
Instructions

Shake with ice strain into a glass garnish with a lime wedge and cherry.

Notes

This is definitely meant to be a tiki style drink. I pour over crushed ice in a tiki glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Christa and Shaun. Boozenerds
Source reference

http://boozenerds.com/2014/03/16/spring-tiki/

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • subs for guava juice? mango?
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jenksjeremy commented on 4/19/2016:

This evening I actually tried mango puree instead of guava juice after seeing your question about subs for guava juice. I have been using Smith and Cross for the rum (as the boozenerds used for the final recipe) and I thought the mango did not tame the navy-strength rum as well as the guava juice. Maybe if I was using a lower proof rum it would have been more to my liking. 

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