The Unstrung Harp

1 1⁄2 oz Rum, Gosling's Black Seal
1 oz Ginger syrup
2 Lime (Halved and crushed)
3 1⁄2 oz Prosecco
Instructions

Shake the rum, syrup and limes with ice and pour into the largest and most sturdy wine glass you can find. Add prosecco.

Notes

To make ginger syrup, dissolve 2 teaspoons of sugar in a tablespoon of ginger juice from grated ginger.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jeffrey Tascarella, NoMad, New York
Source reference

http://cooking.nytimes.com/recipes/1016319-unstrung-harp

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with cava, very tasty!
  • So good.
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  • Care Package — Prosecco, Gin, Elderflower liqueur, Apricot liqueur, Honey syrup, Lemon juice, Orange peel
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Zachary Pearson commented on 1/02/2016:

Curated this: moved the ginger syrup instructions to the notes section - it breaks the line badly otherwise. As an aside, this seems like an unpalatable amount of lime here - even if you get an ounce of juice out of a lime, it's almost as much as the alcohol and sweetener combined.

ZackTheCocktologer commented on 9/09/2023:

You really do need two entire limes. It’s like a super-concentrated Dark and Stormy. Serve over ice - you do not want to finish this in a hurry.

Dick and Jane

1 1⁄2 oz Gin, Tanqueray 10
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄2 oz Hibiscus syrup (see notes for instructions)
2 ds Peychaud's Bitters
1 1⁄2 oz Champagne (dry; top the flute)
1 twst Lemon peel
Instructions

Shake (not the champagne or garnish), poor into a champagne flute, top with champagne, garnish

Notes

Hibiscus syrup: boil 2 cups of water, remove and steep 3.5 oz of dried hibiscus flower for 20 min. Strain back into a saucepan (use a cheesecloth and press out all liquid). Heat and stir in 2 cups superfine sugar. Remove from heat as soon as dissolved.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Death an Co. Toby Cecchini
Source reference

Death and Co. pg. 221

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Make this with as deeply floral gin as you have on hand and you've got 3 kinds of flowers. This is different and interesting. Wow.
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Dark 'n' Bubbly

1 1⁄2 oz Dark rum, Gosling's Black Seal
1⁄4 oz Lime juice
1⁄2 oz Curried Ginger Syrup (see instructions)
3 oz Champagne (dry, top off champagne flute)
Instructions

Shake (not including the champagne) with ice, poor into champagne flute, top with champagne (3 oz is a guess, probably is less). Toast the new year

Notes

Curried Ginger Syrup: put 2 tablespoons each of Tellicherry black peppercorns, grains of paradise, and coriander seeds into a saucepan and toast for 2 or 3 minutes. Then add 2 cups of water along with 1.5 cups of demerara sugar and .5 cups superfine sugar. Boil then simmer for 2 min. Take off the stove and add 4 sprigs of curry leaves (fresh from your Indian grocer) and muddle. Steep for 1 hour. Strain with cheesecloth and sieve. No actual ginger in the recipe.

History

I went looking for something unusual to bring out at a new year's party and found this. Cheers!

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Death and Co. Joaquin Simo
Source reference

Death and Co. pg. 221

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Black Manhattan (Cardamaro variation)

2 oz Rye
1 oz Cardamaro
1 t Smoked Tea Vanilla syrup, Raft Botanical Cocktail & Soda water Syrup
2 ds Cardamom bitters
Instructions

Stir with ice, strain into glass (preferred over large ice cube).

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Instead of the smoked tea vanilla syrup I used a homemade rich black cardamom simple syrup with delightful results.
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Bourbon After the Act

The second in this series, our story resumes with the Bottled in Bond Act of 1897. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

The Act created a new type of whiskey, called Bonded, or Bottled-in-Bond (BIB). Bonded whiskey must be the product of one year’s distilling, from a single distillery, aged in a Federally supervised warehouse for no less than four years, and bottled at 100 proof. All Bonded whiskey has a DSP (Distilled Spirits Plant) code on it, the complete list of which can be found online.

The Bottled in Bond Act was brilliant on two levels. On the producer side, people like Colonel E.H. Taylor (of Old Taylor fame, though there’s now an EH Taylor bottling) fought for government supervision of their aging stocks because the public would know exactly what they were buying. On the government’s side, Treasury Secretary John Carlisle wanted to ensure proper payment of Federal tax, which had been a major source of both revenue and headache since 1791’s Whiskey Rebellion.

Bourbon

This is the first in a series by Zachary Pearson, Kindred Cocktails Editor. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Bourbon whiskey has a storied, often apocryphal history, with interesting main characters, complex governmental regulations and a variety of subtypes, each with their own flavor profile. I'll tell a bit of this story, along with some tips for finding and recognizing older or important bottles of Bourbon on liquor store shelves. ;

A lot of foundational stories are only to be taken at face value. And yet there’s a deep history of pioneer families who started out making whiskey as part of the homesteading experience and with enough generations, some of their descendants are still manning stills throughout Kentucky.

While the main focus here will be on Kentucky Bourbon whiskey, much of this information applies to other grain whiskies made in other states as well. Delicious rye whiskey abounds, and a few intrepid people make spirits from wheat or other exotic grains.

So pour a glass of the stuff and sip it as you read.

Ramos Gin Sour

2 oz Gin
3⁄4 oz Lemon juice
3⁄4 oz Orange flower syrup
1⁄4 oz Cream (+)
1⁄2 oz Egg white
Instructions

Dry shake, shake, strain into a big coupe.

Notes

Easy-bake version of the classic fizz. Add a spritz of soda for a Ramos Gin Daisy.

Yields Drink
Year
2015
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Blue Moon — Gin, Crème de Violette, Egg white, Lemon juice, Lemon peel
  • Pink Yente — Gin, Applejack, Red wine, Lemon juice, Egg white
  • The Grande Bretagne no.2 — Gin, Kirschwasser, Peach bitters, Lime juice, Egg white
  • Vermeer — Gin, Maraschino Liqueur, Bitters, Rhubarb bitters, Egg white, Agave syrup, Lime juice, Grapefruit juice, Orange peel

Pointsetta Punch

2 oz Gin, Nolet's
1⁄2 oz Lemon juice
1⁄2 oz Allspice Dram
1⁄2 oz Cinnamon syrup (make 1:1 simple syrup infused with 1/2 t. cinnamon)
1⁄2 oz Grenadine
2 ds Bitters, Angostura
1 oz Tea (Black works best, make it nice & strong)
Instructions

Build drink in shaker or pitcher; add ice and shake or stir. Serve in a rocks glass filled with cracked ice (put cubes in a gallon ziplock, bash 'em). Garnish with lemon wheel.

Notes

A floral, lighter gin works best; Sapphire in a pinch. The allspice dram is home made, using infused allspice syrup and Everclear (20%). Pomegranate molasses would be a tart substitute for grenadine.

History

Made for my wife's holiday gathering...spicy, sweet, exotic and delicious!

Picture of Pointsetta Punch
Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Mike Janowski, home enthusiast
Source reference

Saveur Magazine, Nov 30 2012

Curator rating
Not yet rated
Average rating
4.5 stars
(12 ratings)
From other users
  • All the attributes of a classic punch. I added tea so drinkers who prefer a lighter drink could enjoy it. By varying the gin used, or the type of bitters, one can vary the flavor profile of the finished drink.
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  • The Vanishing Point — Gin, Cinnamon syrup, Lemon juice, Lime juice, Orange flower water, Salt, Lemon peel, Cinnamon
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Dannynannady commented on 12/27/2018:

Wonderful combination, have never used tea in a cocktail before... All I had was earl grey but it came out stunning. Also added 3/4 lemon instead of 1/2 Oz., would have been too sweet otherwise for my taste.

Spanish Choker

2 oz Bourbon, Four Roses
1 oz Amontillado Sherry
1⁄2 oz Cynar
3 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel
Instructions

Combine over ice, stir, strain, coupe glass, twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Emily H.
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • This was a 5 before the lemon oils practically ruined it. much smaller twist next time or skip it altogether.
  • Used a high proof bourbon and it was too much. Use a lower ABV
  • Made with a bitter French Walnut liqueur rather than bitters-worked really well.
  • Lonerider?
  • Reduce bourbon to 1.5 oz and go easy on the bitters
  • Added 2 dashes barrel-aged bitters (Basement Bitters); the Fee Bros. walnut bitters alone, though nutty, didn't pack enough of a punch.
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Le Bon Mot

1 1⁄2 oz Cognac
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
Instructions

Shake well (20 seconds or more) and fine strain into a chilled cocktail glass.

No garnish.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • Might trim back on the luxardo and lemon
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drchacha commented on 3/25/2019:

Closer to 3 stars than 4. Not bad, but not something I wanted a second helping of. Pretty tart drink overall. Didn't highlight the best of any ingredient. Needed more depth to balance out the sour.

 

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