Black Stag

1 1⁄3 oz Speyside Scotch, Glenfiddich (12 Year)
1⁄2 oz Fino sherry
1⁄3 oz Simple syrup (Pear Syrup)
Instructions

Combine ingredients in a shaker tin with ice and add a small pinch activated charcoal. Shake, fine strain through cheesecloth, chilled coupe, dried pear slice for garnish.

Notes

Custom cocktail presented to the Kindred Spirits competitors at The Bon Vivant in Edinburgh, Scotland.

History

Tasted and approved first hand at The Bon Vivant, Edinburgh, Scotland

Picture of Black Stag
YieldsDrink
Authenticity
Authentic recipe
Creator
Will Cox, The Bon Vivant, Edinburgh, Scotland
Source reference

http://www.shakestrainandsip.com/?p=1455

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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The Echo Echo

1 1⁄2 oz Gin
1⁄2 oz Lemon juice
1⁄2 oz Grapefruit juice
1⁄2 oz Falernum, Velvet Falernum
1 twst Lemon peel (as garnish)
Instructions

Shake all ingredients with ice; double strain into chilled coupe. Express lemon oil over the surface of the drink.

YieldsDrink
Authenticity
Unknown
Source reference

Casper Fry

Curator rating
Not yet rated
Average rating
4.5 stars
(26 ratings)
From other users
  • very solid easy drinking
  • Completely unsurprising. Completely unchallenging. Completely pleasant.
  • highly rated
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Made with red grapefruit, imagine white would work better but still a decent drink. Citrus heavy.

Danube

2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Rye, Rittenhouse
1⁄2 oz Zwack liqueur
1⁄2 pn Salt
1 Orange peel (expressed and discarded)
Instructions

Stir and strain into a rocks glass. Express the orange oil over the top.

Notes

I served it up.

Picture of Danube
YieldsDrink
Year
2011
Authenticity
Unknown
Creator
Kevin Martin, Eastern Standard, Boston, MA (USA)
Source reference

http://cocktailvirgin.blogspot.com/2011/02/danube.html

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Pleasantly bitter and interesting. — ★★★★
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  • Golden Grove — Sweet vermouth, Navy strength rum, Maraschino Liqueur, Orange bitters, Orange peel
  • Trans-Europe Express — Speyside Scotch, Campari, Sweet vermouth, Herbal liqueur, Peychaud's Bitters, Orange bitters
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Petrichor

2 oz Gin, G’Vine Nouaison
1 oz Aromatized wine, Cocchi Americano
3 ds Bitters (Fenugreek)
Instructions

Stir ingredients with ice. Strain into a chilled coupe. Optionally garnish with a celery leaf.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Hi,

Which Bitter Truth bitters are you thinking about here? Thanks,  Zachary

Canoy commented on 5/31/2015:

I messed up the original post due to mobile issues. The bitters in the cocktail is Fenugreek bitters.

G'Vine Blush

3⁄4 oz Pink guava puree
1⁄2 oz Syrup of roses
1⁄4 oz Lime juice
1 1⁄2 oz Gin, G'Vine Floraison
1⁄4 oz PInk grapefruit juice
1 1⁄2 oz Brut Champagne (to top)
Instructions

Shake, strain, flute, top with Champagne.

Picture of G'Vine Blush
YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
G'Vine Gin
Curator rating
Not yet rated
Average rating
Not yet rated
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Brujería

1 1⁄2 oz Tequila, Siete Leguas Blanco
3⁄4 oz Lime juice
1⁄2 oz Strega
1⁄2 oz Ginger syrup
3 sli Jalapeño
Instructions

Shake, strain, rocks, straws, lime wheel garnish.

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
  • Left the seeds in for the jalepeno and had a really good amount of spice. Great drink, with some sweetness from the ginger syrup.
  • Spicy! Tasty!
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  • 1,001 Tiaras — Pisco, Parfait Amour, Bitters, Lemon juice, Ginger syrup, Raspberry
  • Bright 'n' Early — Jamaican rum, Aperol, Ginger syrup, Lime juice
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J.R. Swish

2 oz Rye, Bulleit
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz CioCiaro
10 dr Bitters, Bittermens Burlesque
1 twst Lemon peel (express oils)
YieldsDrink
Authenticity
Unknown
Creator
Willis
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Had to make up my own version of the bitters. Cherry, Angostura, cardamom, Spanish and Moroccan bitters. Seemed to work really well with complex finish.
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The Mason-Dixon

2 oz Bourbon, Elijah Craig (Small Batch)
3⁄4 oz Lemon juice
1⁄2 oz Orgeat (VOLT recipe, may use commercial brand)
1⁄4 oz Maple syrup
1 ds Bitters, Fee Brothers Black Walnut (Scant dash)
1 lf Sage (toast lightly with match)
1⁄2 oz Egg white
Instructions

Add all ingredients to shaker and dry shake without ice. Add ice and shake. Double strain into cocktail coupe. Lightly toast sage with a match, slap, and drop on top of cocktail as garnish.

History

VOLT, 2015

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Carlo Caroscio, VOLT, Frederick, MD
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Fire Hat

2 oz Tequila
1 oz Mezcal
3⁄4 oz Campari
3⁄4 oz Bigallet China-China
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄4 oz Jalapeño Syrup
1 twst Grapefruit peel
Instructions

Stir, strain, rocks, garnish

Notes

The first version of this drink used a chile syrup made with habaneros. It might work with other kinds of peppers if one wanted it MORE hot or LESS hot also.

History

A smoky hot riff on the Oystercatcher

YieldsDrink
Year
2015
Authenticity
Altered recipe
Creator
Rafe Posey
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Bitter Apricot

3⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Campari
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
3⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain into a cocktail glass or coupe. Garnish with lemon peel.

Notes

Bright, bitter, fruit. Excellent bitter cocktail for the summertime.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Matt Crossman, Washington D.C.
Curator rating
Not yet rated
Average rating
4.5 stars
(45 ratings)
From other users
  • Really good. Could experiment with Aperol instead of Campari. — ★★★★★
  • A tad too bitter. Next time try 1oz rye, 1/2 Campari.
  • Top with ginger ale; try gran classico next time
  • Bright and likeable. Oddly a bit nutty. — ★★★★★
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jaba commented on 5/24/2015:

A rare cocktail that appeals to both cocktail geeks (me) and people who like sweet things (wife, friends). 

Very nice balance of sweet, bitter and sour. I agree that a tiny bit more rye makes it better though.

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