The Lion's Tooth

2 oz Blanco tequila
3⁄4 oz Cynar
1 ds Bitters, Angostura
1 twst Orange peel
Instructions

Shake, strain, rocks, lowball, twist

Notes

The Cynar accentuates the grassy qualities of the blanco tequila (I used Cabo Wabo but any grassy blanco will do). The Angostura and orange peel settle it down a bit, though it is still an intense (bitter, packs a punch) cocktail. If I have time, I mix it and put it in the freezer for 20 minutes to cool it without watering it down.

History

This is a variation of another drink, which used reposado tequila, no bitters, and lemon peel (can't find it, let me know). I experimented around (different tequila, different ratios, different bitters) and found I liked this one the best. I took the name from dandelion, which is usually found on a lawn. I changed it to the etymology as it is a stronger drink (more lion than weed). Plus the orange twist looks like a lion's mane.

YieldsDrink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Red Carpet Reviver

1 oz Aperol
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Blood orange syrup
1 ds Orange bitters
1 ds Grapefruit bitters
2 1⁄2 oz Champagne
Instructions

Combine all but Champagne in mixing glass with ice and stir to chill. Strain to double old fashioned glass filled with ice and top with Champagne, garnish with blood orange twist

Notes

Blood orange syrup: 1 cup sugar, 1 cup water, zest and juice of 2 blood oranges (or sub regular oranges + splash grenadine, splash pomegranate juice to taste)

YieldsDrink
Authenticity
Authentic recipe
Creator
Brad Thomas Parsons
Source reference

Bitters, a Spirited History of the Classic Cure-all

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Woodberry Schooner

1 oz Blanco tequila
1 oz Dry vermouth, Dolin
1⁄2 oz Simple syrup
1⁄2 oz Lemon juice
15 dr Celery bitters, Bittermens Orchard Street Celery Shrub
1 Lemon peel
YieldsDrink
Authenticity
Unknown
Creator
Matt Ficke, Columbia Room, Washington DC
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Cardamaro Christmas — Cardamaro, Dry vermouth, Sweet vermouth, Bitters, Orange juice, Salt

Harvard Dropout

1 3⁄4 oz Applejack, Lairds
3⁄4 oz Pomegranate Liqueur, Pama
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
12 dr Celery bitters, Bittermens Orchard Street Celery Shrub
6 dr Bitters, Bittermens Boston Bittahs
1⁄2 t Acid phosphate
Instructions

Stir, strain, chilled coupe or cocktail glass. Expressed lemon peel and discard.

History

A play on the Harvard Cocktail

Picture of Harvard Dropout
YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • CliveQuadC — Cognac, Cherry Liqueur, Cranberry bitters, Herbal liqueur

Take 5

1 1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Amaro Nonino
3⁄4 oz Ginger syrup
3⁄4 oz Lemon juice
1 Egg white
Instructions

Dry shake, shake with ice. Fine strain, chilled coupe or cocktail glass. No garnish.

Picture of Take 5
YieldsDrink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • try without egg white
  • Egg nog without being egg nog; used Angostura as garnish
  • Used fiery ginger syrup. — ★★★★
  • A fantastic ginger whiskey sour. Balanced and well constructed. — ★★★★★
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Spicy, textured but light, bright and sour. A+ whiskey sour

Spit & Polish

4 oz Green tea (cooled, on which you will build the drink)
2 oz Gin, Nolet's
2 oz Strega
2 oz Dry vermouth
1 oz Triple sec, Cointreau
1 ds Grapefruit bitters, Scrappy's Grapefruit
4 oz Sparkling water
Instructions

Build in a tall (20 oz double-walled) glass tumbler, start with cooled, previously brewed (organic Numi loose) green gunpowder tea, add ice cubes then splash over the listed ingredients, topping them off with (Voss) sparkling water, gently stir.

Notes

Inspiration came from my wanting to counter the fruity Pez candy-ish profile of the Nolet's Silver gin. The smoky green gunpowder tea holds it in check, while Strega tames it elegantly, along with the dry vermouth. Triple sec and Grapefruit bitters add a citrus sheen. This one is a cool, nuanced, multi-layered sipper.

YieldsDrink
Year
2015
Authenticity
Your original creation
Creator
Ginerous
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Me & Her

1 1⁄4 oz Rock & rye
1 oz Scotch
3⁄4 oz Lemon juice
1⁄2 oz Cassis
1⁄4 oz Campari
Instructions

Shake with ice, strain into rocks glass over ice. Top with club soda if desired.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sekend Sun, Astoria NY
Source reference

Imbibe magazine

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Better (and more dry) that I expected it to be.
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  • Pink Moon — Light rum, Cognac, Jamaican rum, Maraschino Liqueur, Pastis, Bitters, Lime juice, Pink guava puree, Lime
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B Cubed

1 oz Bourbon
1 oz Campari
1⁄2 oz Cynar
1⁄2 oz Bigallet China-China
1 bsp Pastis, Herbsaint
2 ds Bitters, Angostura
Instructions

Stir, rock, garnish as desired

History

A riff on B Squared

YieldsDrink
Year
2015
Authenticity
Altered recipe
Creator
Rafe Posey
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • I would agree to add 1.25 oz of bourbon. I substituted Massaya Arak for the Pastis. All other ingredients and proportions are right on.
  • Went with 1.25 oz bourbon. Luxardo Bitters works as a sub for Campari.
  • Great use of all these ingredients. Used Torani/CioCiaro in place of Bigallet.
  • Bigallet China China can be found online and is used by some as a PIcon Amer substitute.
Similar cocktails

I really like the flavor profile and richness of this.  For me, it was perhaps a touch sweet (this using high rye Old Grand-Dad Bonded Bourbon and Herbsaint Original 100 Proof), so I might dial the bourbon up to 1.25 oz on subsequent makings.  Using a barspoon of Herbsaint Original pushed the absinthe taste right up to the line where it was starting to become too dominant for me (and perhaps over it for some), so if using a higher proof anise spirit than the presumably specified 90 proof Herbsaint, consider a scant barspoon.

None but the Brave

1 1⁄2 oz Whiskey, Westward Oregon Straight Malt Whiskey
1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
3 ds Allspice
Instructions

Shake with ice, strain into glass, garnish with lemon peel.

YieldsDrink
Authenticity
Authentic recipe
Source reference

http://housespirits.com/recipes/none-but-the-brave/

Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Lucino's Delight

2 oz Gin
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Maraschino Liqueur
1⁄4 oz Amaro Lucano
Instructions

Stir, strain, straight up, coupe

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co. NYC
Source reference

Death & Co: Modern Classic Cocktails, p.166

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • 4/25/15
Similar cocktails

Specified the amaro, tightened up the instructors to our style guidelines, and added the reference. Sounds good. Not too sweet?

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