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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  • Oddfellows Local 151 — Demerara Rum, Bigallet China-China, Jamaican rum, Pimento bitters, Lime juice, Honey syrup
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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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  • Mercy Brown — Gin, Aromatized wine, Orange liqueur, Absinthe, Lemon juice, Simple syrup, Lemon peel
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  • Corpse Reviver #2 — Gin, Triple sec, Aromatized wine, Absinthe, Lemon juice
  • Pegasus — Gin, Triple sec, Aperol, Aromatized wine, Orange bitters, Bitters, Lime juice, Orange peel

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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The Long Journey

1 1⁄2 oz Amontillado Sherry
1 oz Cynar
1⁄2 oz Bonal Gentiane Quina
2 ds Bitters, Bitter Truth Celery
1 twst Lemon peel (Garnish)
Instructions

Stir, strain, chilled cocktail glass, expressed lemon peel garnish.

Picture of The Long Journey
YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Source reference

http://www.shakestrainandsip.com/?p=64

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • 3.5
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A highly recommended short trip for "The Long Journey." For Cynar lovers, this drink is a disappointment. Ditto for Bonal lovers. Likewise for lovers of a good cocktail. Its taste is light, and there's no "body." The Sherry overwhelms the Cynar, and the Bonal. Were I to try and rescue "The Long Journey," my first step would be to reduce the amount of Sherry to 1 oz. I would also either trade in the celery bitter for another, or add another--probably the latter.

I rate this drink at 2.5, and call it a work in progress.

Bellini

4 1⁄2 oz Prosecco
1 1⁄2 oz Peach puree
Instructions

Add peach purée to champagne flute, top with prosecco and stir with a chopstick

YieldsDrink
Year
1945
Authenticity
Authentic recipe
Creator
Giuseppe Cipriani, Venice, Italy
Source reference

The Bar Book, Jeffrey Morgenthaler

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
Similar cocktails

Yeasayer

2 oz Rye, Angel's Envy
1⁄2 oz Islay Scotch, Lagavulin 16
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄4 oz Allspice Dram, St. Elizabeth (scant)
Instructions

Shake, strain, rocks.

Notes

A boozy monster.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Used a cheaper rye so didn't get the full effect here, but this left me thinking a Penicillin is similar but better.
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  • Oaxacan Spice — Añejo tequila, Mezcal, Campari, Allspice Dram, Lime juice, Simple syrup
  • Freeman's Cocktail — Rye, Orange bitters, Lemon juice, Simple syrup, Pomegranate molasses, Orange peel
  • The Rosedal — Highland Scotch, Pommeau de Normandie, Allspice Tincture, Lemon juice, Rosemary

Williams Christ Superstar

1 2⁄3 oz Pear eau de vie (a good quality)
2⁄3 oz Lemon juice
1⁄2 oz Simple syrup (maybe 2 cl - it depends on the Riesling)
2 t Jägermeister
2 oz Champagne (Best with good sparkling Riesling)
8 lf Mint
Instructions

Shake all ingidients but the champagne
finestrain & top with champagne

Notes

A german twist on the Old Cuban.

Created while a german tiki workshop from Jägermeister´s Hubertus Rat

History

2015

YieldsDrink
Authenticity
Your original creation
Creator
Björn Bochinski
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Silver 75 — Champagne, Tequila, Agave syrup, Lime juice, Mint
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Kite Tail

4 lf Mint (plus one more for garnish)
1 sli Lemon
1 oz Bourbon
3⁄4 oz Rhubarb syrup
1 oz Hard cider (dry)
Instructions

In a shaker, muddle mint leaves and lemon. Add Bourbon and syrup and shake. Strain into a coupe, top with cider, garnish with a mint leaf.

Notes

To make the rhubarb syrup, take two cups of chopped rhubarb, 1/2 cup sugar and 1/2 cup water. Simmer this for 8-10 minutes unti rhubarb is soft. Remove from heat and let cool slightly, then strain, pressing the rhubarb to extract liquid.

YieldsDrink
Year
2015
Authenticity
Authentic recipe
Creator
Tasting Table Kitchens
Source reference

http://www.tastingtable.com/cook/recipes/rhubarb-recipe-rhubarb-simple-…

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Miel Picante Punch — Añejo rum, Apple cider, Honey, Lemon juice

Curated this. Moved syrup recipe to the notes. Rewrote instructions to avoid copyright infringement. Added date. Thanks,  Zachary

Strawberry Slushito

6 oz Gin
5 oz Simple syrup (strawberry infused, see note)
3 oz Lime juice
2 oz Campari
1 c Ice
4 lf Basil (as garnish)
Instructions

In a blender, add everything except the basil and process until slushy. Pour into a pint glass and garnish.

Notes

To make the strawberry syrup, add a pint of strawberries to a quart of 1:1 simple syrup, let sit overnight, and strain out the strawberries.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Adam Bernbach, Estadio, Washington, D.C.
Source reference

http://www.tastingtable.com/entry_detail/chefs_recipes/9843/Estadios_St…

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Bitter Cucumber — Gin, Aperol, Rich simple syrup 2:1, Club soda, Lime juice, Cucumber
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  • Cucumber Calypso — Gin, Bitters, Cucumber syrup, Lime juice, Mint, Cucumber
  • The Lady Gin Fizz — Gin, Aperol, Rose Geranium Liqueur, Bitters, Soda water, Simple syrup, Grapefruit juice, Lime juice, Egg white
  • Five & Dime — Gin, Apricot liqueur, Bitters, Orange bitters, Lemon juice, Orgeat, Cherry, Orange

Curated this: Moved syrup recipe to the notes. Rewrote instructions to avoid copyright infringement. Added year. Just FYI, this doesn't seem like it makes four pints of finished drink. Thanks,  Zachary

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