Blood Simple

2 oz Martinique Rum, Rhum JM Blanc
3⁄4 oz Lime juice
3⁄4 oz Honey syrup
7 ds Bitters, Angostura (as float)
Instructions

Shake, strain over a big rock, and float a halo of bitters.

Notes

The cloud of Ango teases complexity out of the rum and honey.

Yields Drink
Year
2016
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Likeable Ti Punch alternative.
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Espadin Queen

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Don's Mix (see note)
1 t Cane syrup
1 rinse Absinthe, Vieux Pontarlier Verte
Instructions

Shake with ice, strain into an absinthe rinsed coupe. No garnish.

Notes

Don's Mix is 1 part cinnamon syrup to 2 parts grapefruit juice.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Thomas Vaugh
Source reference

Death & Co cocktail book, p.183

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • I drop the Cane syrup. This drink is delicious but plenty sweet enough without it.
  • A delicious cocktail for people who are on the fence about mezcal.
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Dos Besitos

1 oz Tequila, El Tesoro Reposado
1 oz Tequila, Siete Leguas Blanco
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
1⁄4 oz Agave syrup
1 t Grenadine
Instructions

Shake, strain into a coupe. No garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Scott Teague
Source reference

Death & Co cocktail book, p.182

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • The grenadine really comes through and the pineapple foam is awesome.
  • Does exactly what it needs to do
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Cinnamon Girl

2 wdg Orange
2 oz Tequila, Siete Leguas Reposado
1⁄4 oz Navy strength rum, Smith & Cross
3⁄4 oz Lime juice
1⁄2 oz Cinnamon syrup
1⁄4 oz Cane syrup
1 ds Orange bitters
Instructions

Add orange wedges to a shaker and muddle. Add everything else and shake over ice. Strain into a double rocks glass over fresh crushed ice, garnish with an orange crescent.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Brad Farran
Source reference

Death & Co cocktails book, p.182

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • A fancy margarita. Tequila dominates but in a good way.
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Chingon

2 oz Tequila, Siete Leguas Reposado
1⁄4 oz Bénédictine
1⁄2 oz Orange juice
1⁄2 oz Lime juice
1⁄2 oz Orgeat
1 twst Orange peel (as garnish)
Instructions

Shake with ice, strain into a coupe. Garnish with an orange twist.

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

Death & Co cocktail book, p.182

Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • Added 1 tbl mezcal. — ★★★★
  • An orange juice cocktail that works! — ★★★★★
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  • Melba Cocktail — Light rum, Swedish Punsch, Absinthe, Lime juice, Grenadine
  • Harpo's Special — Light rum, Curaçao, Bitters, Lime juice, Simple syrup, Lime
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • In the Light of the Sun — Light rum, Coconut liqueur, Crème de Cacao, Strega, Lime juice
justinwarner commented on 5/13/2018:

Used yellow chartreuse instead of Benedictine and it worked very well. Made a second using 1/4 oz of oj and using 1/4 oz of raspberry syrup and it was very floral and still extremely good.

Lastly, we used lavendar bitters with a spritz of orange blossom water.  Very very good cocktail.

dustinw84 commented on 2/03/2021:

This would make for a fantastic brunch cocktail. Very good. Blanco Tequila also worked nicely. I tried with rhum agricole in place of tequila, and while not nearly as good as the original, it's a skeleton of a drink that I think might be worth experimentation.

Shawn C commented on 1/26/2023:

Good, but could probably be improved. I have it at 3.5 at present. I like the bones of the drink, but the proportions might benefit from some slight tweaks. It is a bit sweet and the orgeat dominates while the Benedictine is mostly lost. I might cut back the orgeat and up the Benedictine. Then again, the Torani orgeat I am using might be holding it back, I need to try making my own.

Almond Brother

2 oz Tequila, Siete Leguas Reposado
1⁄4 oz Amaretto
1 t Apricot liqueur, Rothman & Winter Orchard Apricot
3⁄4 oz Lime juice
1⁄4 oz Orgeat
1⁄4 oz Maple syrup
Instructions

Shake with ice, strain into a coupe. No garnish

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jason Littrell
Source reference

Death & Co cocktail book, p.181

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Crowd pleaser. — ★★★★★
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Black Walnut Old Fashioned

2 oz Bourbon
1⁄4 oz Demerara syrup
3 ds Orange bitters
1 rinse Walnut Liqueur, Nux Alpina
1 twst Orange peel (as garnish)
Instructions

Rinse an Old Fashioned glass with the liqueur. Over ice, stir remaining ingredients except garnish. Strain over a large cube into the rinsed glass, twist orange peel over, and drop into drink.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Toby Maloney, Bradstreet Crafthouse, Minneapolis
Source reference

http://bit.ly/1VAsCeI

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • I'm not really an Old Fashion kind of guy but the nuttiness is really quite nice. Made with Nocino. 3.5x☆.
  • Used 2.25 oz of Four Roses small batch and 1 dash each of Reagan No 6, Angostura orange bitters, and Fee Bros West Indies orange bitters. Full-flavored. Rate 4.0
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Zachary Pearson commented on 1/04/2016:

Curated this due to a curation request: Cleaned up instructions to avoid copyright issues. Added a link to the Robert Simonson book where it's quoted. 

Ajvan commented on 12/02/2019:

Used several dashes of Fee Bros black walnut bitters in place of Nux Alpina. Quite good. 

The Clint Eastwood

2 oz Rye
1⁄8 oz Bitters, Angostura
1⁄8 oz Herbal liqueur, Green Chartreuse
1⁄4 oz Demerara syrup
1 sli Orange peel
Instructions

Combine all ingredients in mixing glass with ice. Strain into cocktail glass. Squeeze orange peel atop the drink and float peel on top.

Yields Drink
Authenticity
Authentic recipe
Creator
Mike Ryan at the Velvet Hour
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Used 2.25 oz Rittenhouse rye, green Chartreuse, and Bitter Truth aromatic bitters. Using only 2 oz rye, the Chartreuse was too pronounced. Rated 4.0 but wanted to rate it 4.5.
  • Interesting to add the green chartreuse. I built this in a lowball and added one large rock.
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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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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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