Yellow Bell

1 1⁄2 oz Gin
3⁄4 oz Lime juice
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Honey syrup
2 sli Green bell pepper
1 ds Bitters (smoked chile, see note)
Instructions

Muddle 1 slice of bell pepper with honey syrup (save 1 slice for garnish), add remaining ingredients and shake. Double strain into a coupe with garnish with other slice of bell pepper.

Notes

Smoked chili pepper tincture made by Chris Ekas

History

Created as a pairing with a scallop dinner special the first week of October 2015

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Ekas
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Used a little bit of celery bitters — ★★★★★
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Hisurfadvisory commented on 9/30/2016:

Used Uncle Val's Peppered Gin and Chartreuse VEP -- why not?  This cocktail is the real deal!

Dalliance

1 oz Applejack
1 oz Gin, Martin Miller's
1⁄4 oz Grenadine (house)
1⁄2 oz Lemon juice
1 rinse Absinthe
Instructions

Rinse coupe or rocks glass with absinthe. Shake, double strain, and serve up. Express lemon oil over surface and discard the peel.

History

Created when looking through an old Mr. Boston cocktail book.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Katie Scheibner
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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The Bitter Nipple

2 oz Blended Scotch, Teachers
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Aquavit, Linie
3 ds Wormwood bitters, Cocktail Kingdom
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, chilled coupe, lemon twist

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Le jardin de mémé

1 3⁄8 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Elderflower liqueur, St. Germain
7⁄8 oz Lime juice
1 t Simple syrup
2 ds Absinthe
3 lf Basil
1⁄2 ? Egg white
Instructions

Dry shake, shake with ice, double strain in a coupe, garnish with one basil leaf

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Josh Fontaine, La Candelaria, Paris
Source reference

Francois Monti, 101 cocktails, p. 110
http://whiskyleaks.fr/le-jardin-de-meme-cest-pas-de-la-menthe-a-leau/

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Has the look and mouthfeel of a Midori sour and the taste of... just Chartreuse really. But that's OK!
  • Also make it without the lime juice
  • No GIn, Rum!
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plandll commented on 10/16/2020:

Triple sec instead of simple syrup

A Little Bit Rock and Roll

2 oz Whiskey, Weller 12 (or any wheated whiskey)
3⁄4 oz Lemon juice
1⁄2 oz Amaro Meletti (Habanero-infused ,see notes)
1⁄4 oz Maraschino Liqueur, Luxardo
7 dr Bitters, Bittermens Xocolatl Mole
Instructions

Add ingredients to shaker with ice, shake thoroughly, double-strain in to 5oz cocktail glass. No garnish.

Notes

To prepare Habanero Meletti, de-seed and dice three fresh Habanero peppers, add to one fifth Meletti Amaro, swirl occasionally, strain after 24 hours in to bowl, return to Meletti bottle.

Yields Drink
Authenticity
Your original creation
Source reference

PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • My favorite infusion to date, added to one of my go-to cocktails. By the way, try the original Little Bit Country with Thai bird chilis. Oh sweet lord yes.
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Bartender On Acid

1 oz Fernet Branca
1 oz Pineapple juice
1 oz Rum, Smith & Cross
Instructions

Combine ingredients and shake with ice. Strain into a rocks glass.

Notes

Serve as a shot by changing to 1/3 oz for each ingredient.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Frederic Yarm
Source reference

http://cocktailvirgin.blogspot.com/2010/08/bartender-on-acid.html

Curator rating
Not yet rated
Average rating
2.5 stars
(8 ratings)
From other users
  • Doubled the pineapple to make it better. Otherwise, I'd rather just have a shot of Fernet
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Fall Classic (Gramercy Tavern)

1 oz Bourbon
1 oz Calvados (or Applejack)
1 oz Apple cider
1⁄2 oz Simple syrup (thyme simple syrup, see note)
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
Instructions

Shake with ice, strain into a martini glass. Garnish with apples, fresh or dried.

Notes

To make thyme simple syrup, add 1/2 cup sugar to 1/2 cup water, bring to boil, remove from heat add 15 thyme sprigs, wait 30 minutes, strain.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Gramercy Tavern, New York, New York
Source reference

http://www.seriouseats.com/recipes/2011/11/fall-classic-bourbon-apple-c…

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Fernet Flip-out

1 oz Espresso (chilled)
1 oz Fernet Branca
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Walnut Liqueur, Nocello
1⁄4 oz Agave syrup
1⁄4 oz Bitters (Bittermilk #6 Oaxacan Old Fashioned)
1 ds Peychaud's Bitters
1 Whole egg
1 twst Orange peel
Instructions

Shake dry then with ice. Express peel and use as garnish or discard.

Notes

Don't know what a suitable substitute for the Bittermilk would be, but I don't think Bittermens would be it.

Have also garnished with a couple cardamom pods, or even a bit of alder smoked sea salt atop the foam. Go nuts.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
From other users
  • Subbed Giffard Banane du Bresil for Nocello, Bittermens Xocolatl Mole bitters — ★★★★★
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BamBoozled commented on 8/30/2020:

Delicious! Dealing with the whole egg is a bit of a pain in the ass but gives good texture/creaminess. Didn't have Nocello, so subbed with Walnut bitters. 

Leisure Suit

2 oz Old Tom Gin
3⁄4 oz Lemon juice
3⁄4 oz Strawberry syrup
1⁄2 oz Sorel liqueur
1⁄2 oz Cream
1⁄2 oz Egg white
1 dr Orange flower water
1 oz Soda water
Instructions

Dry shake, shake, strain, top slowly with soda.

Yields Drink
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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Joy Division

2 oz Gin, Beefeater
1 oz Dry vermouth, Dolin
1⁄2 oz Triple sec, Cointreau
3 ds Absinthe, Vieux Pontarlier Verte
1 twst Lemon peel
Instructions

Stir; strain; up; twist

Yields Drink
Authenticity
Unknown
Creator
Phil Ward, Death & Co, New York, NY (USA)
Source reference

http://liquor.com/recipes/the-joy-division/

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • 12/30/18: Made with Tanqueray, M&R, and PF dry curacao. Would like to try with 0.25 oz PF dry curaçao. I prefer this to a martini.
  • Probably better with the spec'd absinthe than my Herbsaint. Keep those dashes brief. — ★★★
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brett kozinn commented on 3/20/2017:

Accidentally made it without adding the vermouth. Made it again with the vermouth, and actually prefer it without. Bright, tight, herbaceous. Split the gin between Beefeater and Botanist.

Wasabijazz commented on 11/18/2018:

Delicious by subbing cocchi americano for the dolin and creole shrubb for the cointreau. Later subbed combier for the creole shrubb, superb as well! Used martin miller westbourne strength and a barspoon for the absinthe measurement. Wonderful!!

Lamuya commented on 7/07/2021:

Less complex than other Death & Co cocktails, but I like how very bright and dry it is. Definitely its own thing too, it doesn't taste like a variation on a martini or another drink.

seanpforde commented on 2/11/2022:

Boozy, like a dry martini with some pastis notes.

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