Alto Correto

1 oz Gin, Hendrick's
1 oz Grappa (Jermann)
2 ds Bitters, Bittermens Xocolatl Mole
2 oz Coffee
Instructions

Stir spirits, bitters, pre-chilled strong coffee (medium roast w/ balanced acid, made w/melior or french press, not espresso) with ice. Strain into Duralex cafe glass tumbler or a small highball glass. Large icecube and lemon peel garnish optional.

Notes

The stronger the grappa the better. Works for me substituting extra gin, too. Depends alot on the coffee.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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No similar cocktails found.

Pontarlier

1 oz Pineapple juice
3⁄4 oz Solbeso
1⁄4 oz Mezcal
1⁄2 oz Simple syrup (or jasmine green tea syrup)
1⁄4 oz Lemon juice
2 ds Orange flower water
2 ds Absinthe
Instructions

Build in a pontarlier glass and top with crushed ice. Garnish with a pineapple leaf and fruit in season. Serve with straws.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Macondo — Nicaraguan Rum, Apricot eau-de-vie, Crème de Banane, Cane syrup, Pineapple juice, Lime juice
  • St. Andrews Highball — Honey Liqueur, Cherry Liqueur, Lemon juice
  • Blackbeard's Nephew — Overproof rum, Jamaican rum, Falernum, Apricot liqueur, Bitters, Passion fruit juice, Lemon juice, Simple syrup
  • What the Dickens? — Rum, Cognac, Peychaud's Bitters, Bitters, Pineapple juice, Simple syrup, Lime juice, Lime
  • Loco House punch — Jamaican rum, Brandy, Calvados, Absinthe, Pineapple, Tea, Citrus juice, Simple syrup, Oleo-saccharum, Cinnamon syrup, Cucumber

Blackberry Whiskey Smash

1 1⁄2 oz Rye, Bulleit
1 spg Mint (handful of leaves)
4 Blackberry
3⁄4 oz Lemon juice
1⁄2 oz Agave syrup
1 oz Club soda (optional)
Instructions

Muddle everything except whisky and club soda. Add whisky, shake, strain into a chilled glass. Top with soda if preferred.

Notes

Garnish with a few mint leaves.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Laurie Delk
Source reference

http://www.discoversd.com/news/2014/may/23/San-diego-blackberry-whiskey…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • I might bump the rye to 2oz for the next one. I think it will add some more spice.
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  • Ol' Poet's Smoke — Scotch, Amaro Montenegro, Bitters, Soda water, Lemon juice, Honey syrup
  • Daisy Duke — Bourbon, Lemon juice, Soda water, Passion fruit syrup, Honey syrup
  • Raise High The Roof Beam, Carpenters — Cognac, Rye, Amaro Nonino, Soda water, Lemon juice, Ginger syrup, Cinnamon syrup
  • Centaur — Cognac, Bitters, Lime juice, Ginger ale, Simple syrup, Mint

Curated this: Rewrote instructions to avoid copyright. Added year citation. Thanks,  Zachary

jsk commented on 5/25/2024:

Don't muddle/shake the mint unless you like that grassy chlorophyl flavor. Just slap it and add to the glass (like a mojito). Also 2 oz rye.

Dark Skies Ahead

1 oz Rye, Rittenhouse
3⁄4 oz Averna
1 T Pumpkin butter
1⁄4 oz Lemon juice
2 ds Bitters, Angostura
3 oz Ale (brown ale)
Instructions

Combine all except ale. Shake. Strain into ice filled rocks glass. Top with ale.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Autumn Cocktails
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  • Baverniess — Stout, Bourbon, Averna, Bitters, Maple syrup, Orange
  • Black Rainbow — Ale, Rye, Chicory bitters, Egg white
  • Old Man Zeke — Stout, Bourbon, Amaro Meletti, Bitters, Grade A dark color and robust taste maple syrup, Orange juice
  • Great Pumpkin — Ale, Rye, Apple brandy, Grade B maple syrup, Whole egg
  • Piña Colada (Beer) — Stout, Demerara Rum, Jamaican rum, Coconut cream, Pineapple juice, Mint

You're My Boy Blue

8 Blueberry
1 3⁄4 oz Bourbon, Elijah Craig
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 bsp Simple syrup
1 twst Lemon peel (garnish)
Instructions

Muddle blueberries. Combine. Shake. Double strain. Up. Garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
The Last Word, Ann Arbor, Michigan, USA.
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Added muddled jalapeno to great effect; served w/ large cube
  • I like it without simple syrup. Fav summer drink of the wife! She uses Buffalo Trace.
  • I knew I would love this, didn't realize how much! ***** I added 1 bsp float of Creme de Violette. I disagree with other comments - increase the floral palette and run with it! — ★★★★★
  • Nice cocktail. I split the bourbon (50% 101 WT, 50% reg WT). Could benefit from infusing jalapeno in the bourbon to further balance the sweetness. — ★★★★★
  • Enjoyable. Good use of our fresh bluberries, but seemed to lack some mid-palate depth. Will try adding some bitters (?) next time blueberries are in season.
  • Back down the elder to 1/2oz
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  • Home Wrecker — Rye, Sweet vermouth, Elderflower liqueur, Lemon juice
  • Thanks God — Bourbon, Falernum, Absinthe, Lime juice, Honey syrup
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Autumnal #2

1 1⁄2 oz Bourbon
1⁄2 oz Bénédictine
2 oz Apple cider
1⁄2 oz Lemon juice
2 ds Blackstrap Bitters
1 twst Orange peel (flamed)
Instructions

Shake, strain, serve up. Garnish with flaming orange zest.

Notes

Sub Bourbon for Bulliet rye or Henry McKenna

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • A bit sweet - I'd dial back the benedictine a bit if using store-bought apple cider which is pretty sweet. — ★★★
  • Maybe a little less lemon juice to let apple cider flavor come forward more
  • Autumn Cocktails
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Long Island City Iced Tea

1 1⁄2 oz Bison grass vodka
1⁄2 oz Solbeso
3⁄4 oz Lemon juice
1⁄2 oz Tea syrup (jasmine green tea)
1⁄4 oz Ginger syrup
1 oz Soda water
Instructions

Shake, strain over soda and ice in a Collins, garnish with a lime or lemon wheel.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Chuncho Cooler — Pisco, Galliano, Club soda, Lime juice, Ginger syrup
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Bitter Orca

3⁄4 oz Gin
3⁄4 oz Solbeso
3⁄4 oz Campari
3⁄4 oz Amaro Nonino
2 ds Lemon bitters
1 twst Lemon peel (as garnish)
1 pn Salt (stirred)
Instructions

Stir, strain, one big rock, lemon twist.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Negronino — Gin, Sweet vermouth, Amaro Nonino, Campari
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Aptly named, as this is quite bitter in context, although not unpleasant. Lemon bitter aroma and flavor were pronounced, possibly due to the always problematic dash dispenser cap on the Fee's (really awful, I do best removing the cap and using a dropper for most of their bitters), resulting in two heavy dumps after an initial drop. I consider the libation good (3), but would rate it higher if evaluated as a predominantly bitter cocktail. There is some mild sweetness at the sip, while mid palate the Solbeso provides a bit of margarine and hint of cacao against the modest Amaro Nonino and more aggressive Campari contributions. Campari's grapefruit/etc. bitterness dominates the finish.

Chicago Zephyr

3⁄4 oz Absinthe, Letherbee
1⁄2 oz Aquavit, Linie
1⁄2 oz Orgeat
1⁄2 oz Grapefruit juice
1⁄4 oz Lemon juice
3 ds Peychaud's Bitters
Instructions

Build in a Pontarlier glass and top with crushed ice. Garnish with caraway seeds and serve with straws.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Maison Premiere, Brooklyn, NY.
Source reference

http://www.thedailymeal.com/chicago-zephyr

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Sweet with a sweet orgeat and I didn't have leatherbee fernet so I cut the branca fernet with a bit of cynar. Still nice and complex.
  • Very good cocktail! Made with meyer lemon instead of grapefuit and again according to this recipe. Best as written. A tiki cocktail for non-tiki drinkers.
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Excellent! I subbed in a softer dry gin for the aquavit, served it up, and garnished with grapefruit peel to increase the citrus influence. So good. Everyone wanted seconds.

Future Days

1 oz Mezcal, Del Maguey Vida
1 oz Old Tom Gin, Ransom
1 oz Amaro Abano
1 bsp Demerara syrup
6 ds Absinthe
1 ds Grapefruit bitters (1-2)
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

The link calls for shaking this drink but the version I had at Maison was stirred.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Maison Premiere, Brooklyn, NY.
Source reference

http://www.thedailymeal.com/future-days

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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The recipe in the recently released "The Maison Premiere Almanac" is slightly different, and they state the specific brands shouldn't be substituted:

1 oz mezcal, Bahhnez
1 oz old tom gin, Ransom's
1 oz Amaro Abano
.25 oz (fat) demerara syrup (2:1)
5 ds absinthe
3 ds grapefruit bitters

Stirred (not shaken), served up in a chilled coupe with a grapefruit twist.

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