Chicago Zephyr

3⁄4 oz Absinthe, Letherbee
1⁄2 oz Aquavit, Linie
1⁄2 oz Orgeat
1⁄2 oz Grapefruit juice
1⁄4 oz Lemon juice
3 ds Peychaud's Bitters
Instructions

Build in a Pontarlier glass and top with crushed ice. Garnish with caraway seeds and serve with straws.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Maison Premiere, Brooklyn, NY.
Source reference

http://www.thedailymeal.com/chicago-zephyr

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Sweet with a sweet orgeat and I didn't have leatherbee fernet so I cut the branca fernet with a bit of cynar. Still nice and complex.
  • Very good cocktail! Made with meyer lemon instead of grapefuit and again according to this recipe. Best as written. A tiki cocktail for non-tiki drinkers.
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TheBack2Bar commented on 12/23/2023:

Excellent! I subbed in a softer dry gin for the aquavit, served it up, and garnished with grapefruit peel to increase the citrus influence. So good. Everyone wanted seconds.

Future Days

1 oz Mezcal, Del Maguey Vida
1 oz Old Tom Gin, Ransom
1 oz Amaro Abano
1 bsp Demerara syrup
6 ds Absinthe
1 ds Grapefruit bitters (1-2)
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

The link calls for shaking this drink but the version I had at Maison was stirred.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Maison Premiere, Brooklyn, NY.
Source reference

http://www.thedailymeal.com/future-days

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
Similar cocktails
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applejack commented on 7/08/2023:

The recipe in the recently released "The Maison Premiere Almanac" is slightly different, and they state the specific brands shouldn't be substituted:

1 oz mezcal, Bahhnez
1 oz old tom gin, Ransom's
1 oz Amaro Abano
.25 oz (fat) demerara syrup (2:1)
5 ds absinthe
3 ds grapefruit bitters

Stirred (not shaken), served up in a chilled coupe with a grapefruit twist.

Élan Royale

3⁄4 oz Herbal liqueur, Green Chartreuse
1 cube Sugar
2 ds Orange bitters (enough to soak the sugar cube)
4 oz Champagne
1 twst Orange peel (as garnish)
Instructions

Pour chilled Chartreuse into a flute and top with Champagne. Drop in the bitters-soaked cube and garnish with an orange peel.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Maison Premiere, Brooklyn, NY.
Source reference

http://www.maisonpremiere.com/images/press/47.pdf

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Skeeter

1 1⁄2 oz Oloroso sherry
1 1⁄2 oz Pedro Ximénez Sherry
4 ds Peychaud's Bitters
4 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Build in glass on ice, stir, garnish.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Maison Premiere, Brooklyn, NY.
Source reference

http://www.maisonpremiere.com/images/press/47.pdf

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Adonis (PX) — Oloroso sherry, Sweet vermouth, Pedro Ximénez Sherry, Orange peel
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Bareback

1 1⁄2 oz Bourbon
3⁄4 oz Palo Cortado Sherry
1⁄2 oz Byrrh
1⁄4 oz Ancho Reyes chile liqueur
Instructions

Stir, strain, one big rock.

Notes

Very loose riff on Jessica Gonzalez' Blowback (ancho chile-infused bourbon, nonino, fino, Cherry Heering, demerara syrup).

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Dr. Brown's Consolation — Rye, Amontillado Sherry, Bigallet China-China, Celery bitters
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Sweater Weather

1 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Singani, Singani 63
1⁄4 oz Apricot eau-de-vie, Blume Marillen
3⁄4 oz Lemon juice
1⁄2 oz Curaçao, Senior Curaçao
1⁄2 oz Orgeat
1 pn Nutmeg (as garnish)
Instructions

Shake, strain over one big rock, garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • 63
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  • Apricot Fix — Apricot eau-de-vie, Cognac, Crème de Noyaux, Bitters, Lemon juice, Orgeat
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Bobby Jones

2 oz Bourbon, Very Old Barton Bonded (peach infused, see note)
1⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Rich demerara syrup 2:1
1⁄2 oz Lemon juice
1 ds Peach bitters
1 wdg Peach
3 oz Iced Tea
1 Lemon peel (as garnish)
Instructions

Build in a shaker without tea. Shake, strain into collins glass.
Top with Tea and lemon peel expressed and inserted.

Notes

To make the infused Bourbon: Vacuum seal 3 grilled peaches with 1 bottle of Bourbon. Cook at 140 F for 3 hours. Strain back into bottle.

History

Arnold Palmer riff, Bobby Jones is a famous Georgia golfer.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Nothing special
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Zachary Pearson commented on 6/11/2015:

Curated this slightly - moved the long note with the details of the infusion to the notes section. Thanks,  Zachary

Fresa Cervesa

2 oz Bourbon, Medley Brothers
3⁄4 oz Hop Syrup (see notes)
1⁄4 oz Dry vermouth, Dolin
3⁄4 oz Lemon juice
1 Strawberry
1 ds Hop extract (see notes)
Instructions

Build in a shaker, shake well with big ice to beat up strawberry. Strain (or fine strain) in to a chilled, stemmed glass.

Notes

Very Spring and refreshing. Hone in on just the right amount of hop extract to get some resinous aftertaste without being too sticky.

To make the hop syrup: Muddle .5 oz Whole Amarillo Hops into 1 qt sugar. Mix with 1 qt water, strain.

To make the hop extract: Soak .25 oz Simcoe whole leaf hops in 151 for 15 min. Strain.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL, USA
Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Made it with Evan Williams bourbon, turbinado syrup, 3 dashes hop bitters. Terrific. — ★★★★★
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Zachary Pearson commented on 6/11/2015:

Curated this slightly - moved the instructions for the hop syrup and extract to the notes section. Thanks,  Zachary

Lone Oak

2 oz Irish whiskey, Jameson Black Barrel
1⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lemon juice
3⁄4 oz Pistachio syrup
2 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
2 lf Curry (shaken; plus one as garnish)
Instructions

Shake, fine strain, garnish with a floated curry leaf.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Jillian Vose, The Dead Rabbit, NYC.
Source reference

http://liquor.com/recipes/lone-oak/#WWWRCsWTdI9vuD3q.97

Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Surprisingly good combo
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John the Baptist

1 oz Irish whiskey, Mitchell & Son Green Spot
1⁄2 oz Pineapple juice
1⁄2 oz Pistachio syrup
1⁄2 oz White Crème de Cacao, Marie Brizard
1⁄2 oz Apricot eau-de-vie, Blume Marillen
1⁄4 oz Half-and-half
1 t Cream of coconut, Coco López (matcha mix, see notes)
2 ds Absinthe
1 pn Nutmeg (as garnish)
2 spg Mint (as garnish)
Instructions

Shake, strain into a tiki mug over fresh ice, garnish.

Notes

To make the Coco Lopez, take 1 tsp matcha powder and stir it into 1 can of Coco Lopez. Or if you don't want 90 drinks worth, this is equal to 1/8 tsp matcha and 3 Tbsp + 2 1/4 tsp Coco Lopez.

To make the pistachio syrup, soak 8 oz raw shelled pistachios in 4 oz hot water for 30 min, strain. Blend nuts with 4 oz fresh hot water and steep for 2 hrs. Strain nut milk to pan and add 4 C sugar. Heat until just dissolved, strain and add 1/2 oz everclear and dash orange flower water.

History

This is messy, and has changed quite a bit. See comment thread and this video, where the creator makes the drink: https://www.youtube.com/watch?v=ii72c6R91H4

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Long Thai, The Dead Rabbit, NYC.
Source reference

http://liquor.com/recipes/john-the-baptist/#vR8eSeAZJLrJMm05.97

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
From other users
  • 1 oz Irish whiskey, 1/2 oz Apricot eau-de-vie, 1/2 oz Creme de cacao, 1/2 oz Pineapple juice, 1/2 oz Pistachio syrup, 1/3 oz Matcha Green Tea Coco Lopez (90:1 ratio e.g. 2.5oz to 1/8tsp), 2 ds Pernod absinthe — ★★★★★
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DrunkLab commented on 10/23/2015:

Interesting flavors arranged inventively, but for me at least, too sweet to work as a punch or grog, and too big to work as a dessert drink. 

Zachary Pearson commented on 9/05/2020:

This version is decidedly different than the link. Any thoughts on what's actually going on here? Thanks,  Zachary

noksagt commented on 9/05/2020:

Looks like the recipe at the link has changed over time. No idea why. Current version doesn't have the asterisked sub recipes, though.

abenc85 commented on 9/06/2020:

1 oz Green Spot Irish whiskey

1/2 oz Apricot eau-de-vie

1/2 oz Creme de cacao

1/2 oz Pineapple juice

1/2 oz Pistachio syrup

1/3 oz Matcha Green Tea Coco Lopez*

2 ds Pernod absinthe

Matcha Green Tea Coco Lopez*

90:1 ratio of Coco Lopez to Match Green Tea Powder. I made 2.5oz to 1/8tsp.

Published recipe is completely inedible.

Zachary Pearson commented on 9/06/2020:

He makes the drink here - at the opening of the video, the menu page says Green Spot, green tea, apricot, coconut, pistachio, absinthe. The video seems like there's a lot more ingredients though. Thanks,  Zachary

Edit: So there are 8 things he's using in the video.  It looks like absinthe (2 dashes), pistachio paste (1 bsp), some sort of coconut milk or dairy, a yellow frothy liquid which seems to be pineapple, a brownish liquid that's murky so it's not Apry, 2 clear liquids (creme de cacao and the eau de vie?) and the whiskey (1 oz). Thanks,  Zachary

noksagt commented on 9/06/2020:

Is that a scoop of pistachio paste or is it the matcha Coco Lopez? I assumed the latter.

Zachary Pearson commented on 9/06/2020:

Hard to tell.... I'd guess they'd be about the same color and consistency. Would that make the brownish liquid pistachio syrup? Thanks,  Zachary

noksagt commented on 9/06/2020:

There are enough liquids from unlabeled bottles that I really dont know. I thought the first bottle after the scoop that you thought might be pineapple could be the syrup because it kind of looked like orgeat to me....but I agree that the darker liquid looks more like the syrup than Apry.

Zachary Pearson commented on 9/07/2020:

By the way, this is the best part about cocktail geeks. Trying to decipher a 5 year old video of unlabeled bottles to get a drink just exactly perfect. Thanks,  Zachary

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