Root Beer Barrel

3⁄4 oz Root liqueur
3⁄4 oz Jägermeister
3⁄4 oz Triple sec
3⁄4 oz Lemon juice (go easy)
2 bsp Vanilla liqueur
Instructions

Shake, strain, up.

Picture of Root Beer Barrel
Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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eggs_again commented on 6/04/2016:

Had to do a few substitutions, but I loved the result.

3/4 oz Root Beer syrup from Portland Soda Works

1/2 oz Cruzan Black Strap rum

1/4 oz Fernet Branca

3/4 oz Cointreau

1/4 oz Licor 43

3/4 oz lemon juice

Dusky Hummingbird

1 1⁄2 oz Mezcal
1⁄2 oz Agave syrup
1⁄2 oz Lime juice
1⁄2 oz Lychee liqueur
3 ds Absinthe
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Tavern Law, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Tasty. A good mezcal stands up to the absinthe well and refuses to be bossed around by it — ★★★★
  • Needs another ingredient. Floated Aperol and it added another layer to it.
  • Damn that's good! A bit sweet, so maybe cut back on the agave. Also, I initially forgot the absinthe, and once I put it in it was like a totally different cocktail. Absinthe is absolutely essential!
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San Juan Dabinett

2 oz Gin, Spy Hop Harvest
3⁄4 oz Applejack
1 bsp Bénédictine
2 ds Bitters, Angostura
1 twst Orange peel
Instructions

Stir, up, garnish with peel after expelling oil onto the surface of the drink.

Notes

The Spy Hop Harvest gin—whose base spirit is made from foraged apples on San Juan Island—is crucial for this drink to taste right. So is the orange twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Jabroni

1 oz Jägermeister
1 oz Gran Classico
1 oz Gin
2 ds Peychaud's Bitters
Instructions

Stir, strain over one large rock.

Notes

Needs tweaking to find the optimal bitter ingredient. Gran classico?

History

Created as part of my ongoing effort to rehabilitate Jäger's reputation.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Craig E commented on 8/06/2019:

Jäger + Cappelletti + gin worked well for me. 

Shawn C commented on 10/13/2023:

I haven't made the original recipe yet, because while I am keen on Gran Classico, it is usually quite assertively bitter and I thought it might overpower here. So I tried the Cappelletti variant suggested by Craig, which was quite good with a wine base profile, but slightly to the sweet side. I am looking forward to trying the original--and possibly a blend of the two to dial it in. If I prefer a variant might I suggest: Educated Jabroni, Improved Jabroni or Jabroni #2.

I have avoided Jagermeister for decades, but am finding the half bottle I picked up this week has a pleasant herbal liqueur/amaro essence that fits in with the wide range of amari/liqueurs in my cabinets. Its flavor is suggestive of an ouzo used as an amaro base.

Shawn C commented on 10/14/2023:

I have made the original, 4 stars, quite good. The rhubarb & gentian bitterness of the Gran Classico come through loud and clear compared to the milder, sweeter flavor when Cappelletti was used. Both are good, but with very different resulting characters. I will have to make that hybrid to see if any synergy ensues.

Hibernating Bear

1 1⁄2 oz Genever, Peket dè Houyeu
1 oz Honey Liqueur
1⁄2 oz Bénédictine
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

Picture of Hibernating Bear
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Brouwer's cafe, Seattle
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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abenc85 commented on 8/13/2016:

Made with Ketel 1 Granjenever and Old Krupnik. Upped the Genever to 2oz and garnished with a lemon wedge. Lovely!

Crystal Mocha

2 oz Vodka
1⁄2 oz Coffee liqueur
1⁄2 oz Fernet Branca
2 bsp Crème de Cacao
Instructions

Stir, strain, up.

History

This was my attempt to create a drink that brought out the bitter aspects of coffee while downplaying the sweetness. I also wanted to avoid milk or actual brewed coffee.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Natalie Weizenbaum
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Upped Kahlra decreased fernet — ★★★★
  • A bit sweet. Will raise the Fernet Branca and decrease the Creme de Cacao to a short drizzle.
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Hisurfadvisory commented on 8/10/2017:

a more sophisticated black russian.  probably wont interfere with elections.

drinkingandthinking commented on 8/11/2018:

Nice but I thought it needed a bit more depth. I added 1/2 oz. Blackstrap rum for sweetness and body and 1/2 bsp. Yellow Chartreuse for a little more zing. Probably could have accomplished the same with just a bit more Kahlua too ;)

Apricot Pm

1 oz Gin
1 1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1⁄2 oz Lemon juice
1 bsp Pimm's No. 1 Cup
8 oz Soda water (tangerine, unsweetened)
Instructions

Shake all ingredients other than the soda water, strain, top with soda water.

Notes

The amount of soda water can be adjusted to balance out the alcohol.

History

Created for and named after my mom, whose name is pronounced "Pim".

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Natalie Weizenbaum and Elizabeth Cady
Curator rating
Not yet rated
Average rating
Not yet rated
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Samhain

1 oz American Whiskey, Westland Peated
1 oz Apple brandy
1 oz Gran Classico
Instructions

Stir, strain into a glass with one large ice cube.

History

Created for Westland's 2015 Peat Week celebration.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Westland Whiskey, Seattle, WA
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Smokey and boozy. I used Lagavulin since I didn't have this peated american whiskey. Used Mt. Defiance Apple Brandy.
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Nkilibar1 commented on 5/19/2025:

Didn't have peated American whiskey, so I used 1/2 oz bourbon(angels envy) and 1/2 oz islay scotch. Used Calvados for the apple brandy.

Hawaii Kai Treasure

2 oz Lime juice
1 oz Grapefruit juice
1⁄2 oz Half-and-half
1⁄2 oz Curaçao
1⁄2 oz Orgeat
1⁄2 oz Honey syrup
1 1⁄2 oz Puerto Rican Rum (Light)
8 oz Crushed ice
Instructions

Blend for 10 seconds, pour into tiki mug, Garnish with gardenia and a pearl.

Yields Drink
Year
1960
Authenticity
Authentic recipe
Creator
Mannie Andal, Hawaii Kai restaurant, NY, NY
Source reference

Beachbum Berry Remixed, Jeff Berry, pg. 52

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Flamenco

1 1⁄2 oz Sherry, Lustau Dry Amontillado
1 oz Genever, Bols
1⁄2 oz Orange juice
1⁄2 oz Lemon juice
3⁄4 oz Orgeat
2 ds Bitters, Angostura
Instructions

Ice, shake, strain, coupe.

Yields Drink
Authenticity
Authentic recipe
Source reference

Death & Co book, pg 142

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Light, a bit sweet for my taste, but still enjoyable. Might reduce the orgeat a tad next time. The genever gets a little lost (I used a 5-year-old korenwijn).
  • Really good, fruity almond taste with a malty nutty finish — ★★★★★
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