Rosso Doré

3⁄4 oz Cognac, Rémy Martin VSOP
3⁄4 oz Rhum Agricole, Neisson blanc
3⁄4 oz Aromatized wine, Dubonnet Rouge
1⁄2 oz Campari
1⁄4 oz Crème Yvette
2 ds Bitters, Bittermens Burlesque (or Peychaud's)
1 twst Meyer lemon zest (as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Muse of doom, feu de vie
Source reference

http://feu-de-vie.blogspot.com/2015/06/for-negroni-week-rosso-dore.html…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Lanza

2 oz Rye
3⁄4 oz Cynar
1⁄4 oz Grapefruit liqueur, Giffard
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, one big rock, twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Mods: subbed Giffard Abricot for Pamplemousse (didn't have), reduced it to 1/6 oz, increased rye to 2 1/4 oz, added 1 dash Bitter Truth Peach & 1 dash Angostura bitters — ★★★
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MOJO1229 commented on 4/16/2018:

Lanza is a tasty cocktail with a sublime tartness. The Cynar and Xocolatl Mole Bitters dampen the rye, putting it into the background more than other rye cocktails. On the other hand, I used Crown Royal's Northern Harvest Rye, which has less of a rye taste than most other ryes (e.g., Rittenhouse or Wild Turkey). Nevertheless, this is a cocktail which I heartily recommend for those who prefer a cocktail which does not overwhelm the tongue; instead the mouth is able to enjoy the various

Alto Correto

1 oz Gin, Hendrick's
1 oz Grappa (Jermann)
2 ds Bitters, Bittermens Xocolatl Mole
2 oz Coffee
Instructions

Stir spirits, bitters, pre-chilled strong coffee (medium roast w/ balanced acid, made w/melior or french press, not espresso) with ice. Strain into Duralex cafe glass tumbler or a small highball glass. Large icecube and lemon peel garnish optional.

Notes

The stronger the grappa the better. Works for me substituting extra gin, too. Depends alot on the coffee.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Pontarlier

1 oz Pineapple juice
3⁄4 oz Solbeso
1⁄4 oz Mezcal
1⁄2 oz Simple syrup (or jasmine green tea syrup)
1⁄4 oz Lemon juice
2 ds Orange flower water
2 ds Absinthe
Instructions

Build in a pontarlier glass and top with crushed ice. Garnish with a pineapple leaf and fruit in season. Serve with straws.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Blackberry Whiskey Smash

1 1⁄2 oz Rye, Bulleit
1 spg Mint (handful of leaves)
4 Blackberry
3⁄4 oz Lemon juice
1⁄2 oz Agave syrup
1 oz Club soda (optional)
Instructions

Muddle everything except whisky and club soda. Add whisky, shake, strain into a chilled glass. Top with soda if preferred.

Notes

Garnish with a few mint leaves.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Laurie Delk
Source reference

http://www.discoversd.com/news/2014/may/23/San-diego-blackberry-whiskey…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • I might bump the rye to 2oz for the next one. I think it will add some more spice.
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Zachary Pearson commented on 6/25/2015:

Curated this: Rewrote instructions to avoid copyright. Added year citation. Thanks,  Zachary

jsk commented on 5/25/2024:

Don't muddle/shake the mint unless you like that grassy chlorophyl flavor. Just slap it and add to the glass (like a mojito). Also 2 oz rye.

Dark Skies Ahead

1 oz Rye, Rittenhouse
3⁄4 oz Averna
1 T Pumpkin butter
1⁄4 oz Lemon juice
2 ds Bitters, Angostura
3 oz Ale (brown ale)
Instructions

Combine all except ale. Shake. Strain into ice filled rocks glass. Top with ale.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
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You're My Boy Blue

8 Blueberry
1 3⁄4 oz Bourbon, Elijah Craig
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1 bsp Simple syrup
1 twst Lemon peel (garnish)
Instructions

Muddle blueberries. Combine. Shake. Double strain. Up. Garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
The Last Word, Ann Arbor, Michigan, USA.
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Added muddled jalapeno to great effect; served w/ large cube
  • I like it without simple syrup. Fav summer drink of the wife! She uses Buffalo Trace.
  • I knew I would love this, didn't realize how much! ***** I added 1 bsp float of Creme de Violette. I disagree with other comments - increase the floral palette and run with it! — ★★★★★
  • Nice cocktail. I split the bourbon (50% 101 WT, 50% reg WT). Could benefit from infusing jalapeno in the bourbon to further balance the sweetness. — ★★★★★
  • Enjoyable. Good use of our fresh bluberries, but seemed to lack some mid-palate depth. Will try adding some bitters (?) next time blueberries are in season.
  • Back down the elder to 1/2oz
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Autumnal #2

1 1⁄2 oz Bourbon
1⁄2 oz Bénédictine
2 oz Apple cider
1⁄2 oz Lemon juice
2 ds Blackstrap Bitters
1 twst Orange peel (flamed)
Instructions

Shake, strain, serve up. Garnish with flaming orange zest.

Notes

Sub Bourbon for Bulliet rye or Henry McKenna

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • A bit sweet - I'd dial back the benedictine a bit if using store-bought apple cider which is pretty sweet. — ★★★
  • Maybe a little less lemon juice to let apple cider flavor come forward more
  • Autumn Cocktails
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Long Island City Iced Tea

1 1⁄2 oz Bison grass vodka
1⁄2 oz Solbeso
3⁄4 oz Lemon juice
1⁄2 oz Tea syrup (jasmine green tea)
1⁄4 oz Ginger syrup
1 oz Soda water
Instructions

Shake, strain over soda and ice in a Collins, garnish with a lime or lemon wheel.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Bitter Orca

3⁄4 oz Gin
3⁄4 oz Solbeso
3⁄4 oz Campari
3⁄4 oz Amaro Nonino
2 ds Lemon bitters
1 twst Lemon peel (as garnish)
1 pn Salt (stirred)
Instructions

Stir, strain, one big rock, lemon twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Shawn C commented on 12/08/2022:

Aptly named, as this is quite bitter in context, although not unpleasant. Lemon bitter aroma and flavor were pronounced, possibly due to the always problematic dash dispenser cap on the Fee's (really awful, I do best removing the cap and using a dropper for most of their bitters), resulting in two heavy dumps after an initial drop. I consider the libation good (3), but would rate it higher if evaluated as a predominantly bitter cocktail. There is some mild sweetness at the sip, while mid palate the Solbeso provides a bit of margarine and hint of cacao against the modest Amaro Nonino and more aggressive Campari contributions. Campari's grapefruit/etc. bitterness dominates the finish.

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