Seven Oaks

2⁄3 oz Jamaican rum, Appleton V/X
2⁄3 oz Orange liqueur, Grand Marnier
2 t Lime juice
2 t Allspice Dram, St. Elizabeth
1 ds Bitters, Fee Brothers Molasses
1 ds Bitters, Angostura
1 spg Thyme (as garnish)
1 twst Lime peel (as garnish)
Instructions

Shake in cocktail shaker with cracked ice. Garnish with twist of lime peel and sprig of Thyme.

Notes

Smack Thyme to release aroma.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 2/25/2016:

Curated this: added garnishes. Added new ingredient, Fee Brothers Molasses Bitters. As an aside, adding the "creator" and "date created" fields is helpful.  Thanks,  Zachary

Canela Punch

1 oz Reposado Tequila
1 oz Orange juice
1 oz Aperol
1⁄2 oz Lime juice
2 ds Bitters, Scrappy's Chocolate
1 wdg Lime (as garnish)
1 Cinnamon stick (as garnish)
Instructions

Shake in iced cocktail shaker. Garnish with lime wedge and cinnamon stick.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Very unique - chocolate adds a nice touch.
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18th Century

1 1⁄2 oz Batavia Arrack, Van Oosten
3⁄4 oz Crème de Cacao, Marie Brizard (white)
3⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Lime juice
Instructions

Shake with ice and strain into a cocktail coupe.

Yields Drink
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Death & Co. , pg 170

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Fresh, mildly spicy. Creamy mouthfeel. Easy to drink. — ★★★★
  • More like a 1.5. Would make if only ingredients left in the house.
  • Made with Tempus Fugit. The lime acidity really reads as pleasantly complex in the company of these other ingredients. Would never in a million years think of putting these things together, but I have to say it works!
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Zachary Pearson commented on 4/13/2016:

Thanks to a user tip, curated this - changed MB Apry to MB white Creme de Cacao as per the Death and Co. book. Thanks,  Zachary

laerm commented on 4/27/2017:

I was o_O on the lime + cacao, but it's pretty darn good. Huh.

Ajvan commented on 12/06/2019:

Surprised how balanced and easy drinking this was. Creamy, mildly spicy. 

Aaron's Slow Drip

2 oz Gin
3⁄4 oz Nocino
1 T Jam (Sqirl Santa Rosa Plum + Flowering Thyme jam)
1⁄4 oz Lemon juice
Instructions

Shake, strain, no garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Nigel Ewan, Jeni's Mothership Bar, Columbus, Ohio
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Tiger Lily — Gin, Lychee liqueur, Lemon juice, Chinese five spice syrup
  • The Thunderball — Gin, Sorel liqueur, Lemon juice, Huckleberry jam, Greek yogurt, Mint, Blackberry
  • Poinsettia Punch (JMW's) — Gin, Chambord, Allspice Dram, Bitters, Cherry Bark Vanilla Bitters, Cardamom bitters, Lemon juice, Cinnamon syrup, Lemon peel

Anchors Aweigh

2 oz Rum, Sailor Jerry
1⁄8 oz Rich demerara syrup 2:1
1 ds Bitters, Regans' orange bitters
1 ds Bitters, Angostura
1 ds Fernet Branca
3 dr Orange cream citrate, Bittermens
1 Orange peel
Instructions

Build in a mixing glass, add ice and stir briefly. Strain into a rocks glass with large ice, garnish with an orange peel.

Notes

Careful with the fernet, just a dash.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, USA,
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Mood Adjuster — Dark rum, Palm sugar, Lime
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  • Corn 'n Oil — Virgin Islands Rum, Falernum, Bitters, Lime juice
  • Latin Quarter — Guatemalan rum, Peychaud's Bitters, Bitters, Absinthe, Simple syrup, Lemon peel

Stalking Saguaros

1 oz Raicilla, Venenosa (Costa de Jalisco)
1 oz Mezcal, Vago (Elote)
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Honey syrup (Mieli Thun monofloral fir tree honey)
2 ds Herbal liqueur, Elixir Vegetal de la Grande Chartreuse
1 sli Orange (Wheel, flamed as garnish)
Instructions

Build in a mixing glass, stir until diluted, strain into a chilled stemmed glass, garnish with a flamed orange disk.

Notes

Honey syrup is normally 3:1 this one is 2:1.
This raicilla is super earthy and the elote adds a balancing smoothness and sweetness with smoke.

History

Collaboration with Derek Mercer and Michael Stanley

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Clearly Aloe'n — Mezcal, Bianco Vermouth, Aloe vera liqueur
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  • Cubi Point — Mezcal, Sake, Ancho Reyes chile liqueur, Crème de Violette, Lemon bitters, Dragonfruit, Egg yolk
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Comeback

2 oz Rum, Plantation 3 Star (Infused with Rosemary sprigs overnight.)
3⁄4 oz Grapefruit juice
3⁄4 oz Lime juice
1⁄4 oz Ramazzotti
1⁄4 oz Simple syrup
1 Lime peel
Instructions

Build in a shaker, shake well and strain into a chilled, stemmed glass. Garnish with a lime peel hanging on the rim.

Notes

I use 5 large sprigs of rosemary overnight in 1 liter of rum.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, USA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Dayvan Cowboy — Blended whiskey, Licor 43, Orange bitters, Lemon juice, Orange juice, Pineapple juice

Hideaway

2 oz Tequila, Tromba
3⁄4 oz Pineapple juice (Blackened on plancha before juicing.)
3⁄4 oz Lime juice
1⁄2 oz Honey syrup (3:1)
1 ds Bitters, Angostura
1⁄8 oz Ruby Port
Instructions

Build in a shaker except port, and shake hard briefly. Strain into a collins glass and fill with crushed ice. Float port on top. Garnish with a lime wheel.

Notes

Peel Pineapple, then cut into 4. Sear well on hot surface until blackened, but don't cook the meat of the pineapple. Juice and strain, keeps for 2-3 days covered in the fridge but is way better day 1.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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Shadow Dreaming

2 oz Bourbon, Medley Brothers
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Zucca
1⁄4 oz Rum, Hamilton Demerara 151
1 ds Bitters, Angostura
5 dr Bitters, Bittermens Xocolatl Mole
Instructions

Build All except Mole Bitters in a mixing glass, sometimes I go skinny on the rum and fat on the carpano. Stir until diluted, strain into a chilled, stemmed glass, and garnish with 5 drops Mole Bitters.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Kyle Davidson, Chicago, Blackbird, USA.
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Try
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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

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