Southern Exposure

2 oz Bourbon
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Ancho Reyes chile liqueur
1⁄4 oz Crème de Cacao
2 ds Cherry Bark Vanilla Bitters, Bittercube
Instructions

Stir in mixing glass with ice, strain and serve onto a cocktail ice cube.

Yields Drink
Authenticity
Unknown
Source reference

Wine Enthusiast

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Ancho Reyes up to 0.5 oz works.
  • Well balanced, plenty of nuance. Always cool when creme de cacao doesn't overpower the drink.
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Travis Bickel commented on 4/30/2021:

Felt it was a bit too sweet. I used Wild Turkey 101 and liked the banana chocolate taste and boozy aspect of the cocktail. Will up the heat next time and cut the cacao next time, thanks. 

jhollist99 commented on 12/06/2022:

Well balanced and approachable. Excellent cold weather beverage.
Recommended Changes
3oz - Bourbon Widow Jane 10 Year
1/2 oz - Sweet Vermouth (same)
1/2 oz - Ancho Reyes - adds a nice spice factor
1/4 oz - Creme de Cacao (same)
3 ds of Cherry Bark Vanilla bitters ... just my preference to balance with the increase Ancho Reyes

Mixin In Ansley commented on 5/30/2025:

upped the chile liqueur (espelette) to .5 seemed right. agree with the comment on the rich trick even a tiny bit of creme de cacao pulls. nice drink

Palo Negro

2 oz Reposado Tequila, Partida
1 oz Palo Cortado Sherry, Lustau
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 t Orange liqueur, Grand Marnier
1 t Demerara syrup
1 sli Orange
Instructions

In a cocktail shaker filled with ice, add ingredients and stir. Strain into a Champagne coupe and garnish with orange disc.

Yields Drink
Authenticity
Authentic recipe
Creator
Ivy Mix
Source reference

http://www.starchefs.com/cook/recipe/julie-reiner/palo-negro

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Tried it with dark muscovado syrup (2:1) but that was no improvement.
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The Woodsman

2 oz Rye, Rittenhouse 100
1⁄4 oz Fernet Branca
1⁄8 oz Honey syrup
1⁄8 oz Allspice Dram
1 twst Lemon peel (as garnish)
Instructions

Build in rocks glass with one large ice cube. Stir briefly and garnish.

Yields Drink
Authenticity
Unknown
Creator
Steve Post, Bloodhound, San Francisco, California (USA)
Source reference

http://www.sfweekly.com/foodie/2013/04/26/drink-of-the-week-hunting-wit…

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • look at list of similar cocktails- many like Manhattan
  • Made with Bulleit rye and homemade dram. Dry cinnamon hits first. Fernet grows more apparent as the drink goes. More treble than I expected; Ritt would probably work better.
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Ty Cobbler

2 oz Tequila, Siete Leguas Blanco
1⁄2 oz Cynar
1 ? Sugar cube (White)
1 ds Bitters, Bittermens Xocolatl Mole
3 ? Brandied cherry
1 ? Orange (Wheel, as garnish)
Instructions

Muddle the cherries and sugar cube in a shaker, add the remaining ingredients and dry Shake. Dump into a double rock glass filled with crushed ice. Garnish

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

Death & Co cocktail book, p.189

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made it with bing cherries. Looks like it'll be bright and fruity, but it's actually dark and boozy.
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lesliec commented on 7/21/2018:

I like this, but I suspect it would be just as good stirred with ice and strained. My bad elbow doesn't much like shaking!

One day later: yep - really nice stirred with ice and served up. Saves all that faffing about bashing ice, too.

Bumboo (Death & Co)

2 oz Venezuelan rum, Santa Teresa 1796
1 t Demerara syrup
1 t Vanilla syrup
1 ds Peychaud's Bitters
1 ds Bitters, Abbott's
1 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 pn Nutmeg (As garnish)
Instructions

Stir over ice, strain over fresh ice, garnish with grated nutmeg

Yields Drink
Year
2009
Authenticity
Altered recipe
Creator
Brian Miller
Source reference

Death & Co cocktail book, p.176

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • two 5-star ratings
  • An excellent spiced-rum old fashioned — ★★★★★
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Tobago Flip

1 1⁄2 oz Rum, Angostura (Angostura 1919)
2⁄3 oz Cinnamon syrup (Smoked)
2⁄3 oz Port (Andresen Colheita 1968)
1 ? Egg yolk
5 ds Bitters, Angostura
1 ? Nutmeg (as garnish)
Instructions

Dry shake, shake with ice, strain into a coupe, garnish with grated nutmeg

History

Made for the Angostura Global Cocktail Cocktail 2016

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Yannick Bucco, Willie Carter Sharpe, Montpellier
Source reference

https://www.youtube.com/watch?v=NJbaGMmMMgA

Curator rating
Not yet rated
Average rating
5 stars
(10 ratings)
From other users
  • Delicious. Tastes like a tiki milkshake.
  • Smooth, well-balanced, delicious One of my top favorite — ★★★★★
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Black Hook

2 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Averna
1⁄2 t Maraschino Liqueur, Luxardo
2 ds Bitters, Angostura
Instructions

Stir all ingredients together over ice. Serve straight up.

Yields Drink
Authenticity
Altered recipe
Creator
Posted on reddit
Source reference

http://reddit.com/r/cocktails/comments/41c6vx/the_black_hook/

Curator rating
Not yet rated
Average rating
4 stars
(34 ratings)
From other users
  • Substituted juice/ jelly from non alcoholic cherries
  • Excellent cocktail! Balanced and boozy. Used Dickel Rye, Luxardo.
  • reduce luxardo to1/4 oz. Can use Ramazzotti if short on Averna
  • Fernet Branca can sub for Averna.
  • Lovely! I used CiaCiaro in place of Averna.
  • Rich and boozy. I prefer the Red Hook. — ★★★★
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Shawn C commented on 1/06/2023:

Used spec ingredients and quantities (Rittenhouse for Rye), stirred w/ice, then served in double rocks glass over a large clear cube. This is a very good riff on a Black Manhattan. Very dark, loads of flavor, semi-sweet but balanced by the bitters in the Averna and Punt e Mes. Baking spice from the Angostura rounds it out. (It would benefit if served with a Luxardo cherry.)

Veel Geluk

1 1⁄2 oz Genever
1 oz Raspberry liqueur, St. George
1 oz Lemon juice
1⁄2 oz Simple syrup
2 ds Lavender bitters
Instructions

Shake and strain into a coupe. Garnish with a lemon peel.

History

Veel Geluk, means ‘good luck’ in Dutch.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
"Angie" at the Binnys Lincoln Park tasting room in Chicago.
Source reference

https://www.binnys.com/blog/veel-geluk/

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Could stand to cut back on the simple and lose a little sweetness.
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queenshaboo commented on 8/16/2017:

Subbed Creme Yvette. Reduced lemon to .5 oz. Omitted simple syrup.

Spiced Pimm's Cup

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Amaro Nonino
1 oz Lemon juice
1⁄2 oz Simple syrup (Turbinado)
1 spl Ginger beer
Instructions

Shake all but the ginger beer with ice, strain into an ice-filled highball and top with ginger beer. Stir gently to combine and garnish with a dusting of grated cinnamon.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://imbibemagazine.com/Spiced-Pimms-Cup-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Northerly Drift

1 1⁄2 oz Blended Scotch, Johnnie Walker
1⁄2 oz Licor 43
1⁄2 oz Rum, Smith & Cross
1⁄2 oz Orange juice
1 bsp Maraschino Liqueur, Luxardo
Instructions

Stir with ice, rocks glass, big hunk o' ice. Cherry garnish.

History

I was mentally riffing on the Blood & Sand and the cherry ended up as more of a gesture.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Micah Stupak, Brooklyn, NY
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Also works with 0.25 oz of Cointreau subbing in for the orange juice.
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Shawn C commented on 3/28/2023:

This turned out better than I expected, 3.5 out of 5. There is something here, although it is sweeter than I would like and holds it back. This was my first foray with Licor 43, and it is sweeter and less herbal than I anticipated, even the vanilla is muted although it comes through here. I wonder if Galliano might work better and add another dimension to the flavor? I didn't have Johnnie Walker, so I used Famous Grouse Scotch blended with 1/4 oz Islay to give the former some peat. The Smith & Cross rum is flavorful, but quite rich here. Appleton might be worth a try to reduce the overall sweetness. I was using a very small, perfectly-ripe, fresh-squeezed orange, so a bit of zest oil was helping.

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