Heart-shaped Box

1 Strawberry
2 oz Cognac, Hine V.S.O.P.
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1⁄4 oz Cinnamon syrup
1⁄2 t Balsamic Vinegar
1 ds Bitters, Angostura
1 Strawberry (as garnish)
Instructions

Muddle the strawberry and shake with remaining ingredients; strain into a glass with crushed ice, garnish with another strawberry.

Yields Drink
Authenticity
Authentic recipe
Creator
Brad Farran, Death and Co., Manhattan, New York
Source reference

Death and Co. Modern Classic Cocktails

Curator rating
Not yet rated
Average rating
4.5 stars
(19 ratings)
From other users
  • Balsamic, strawberry, and cognac flavors up front, with elderflower liqueur present after the initial hit of flavor. It's interesting; you need to be in the mood for a flavor bomb though - the upfront sweetness is intense, followed by that raisin-y, sharp vinegar tang on the finish. Cinnamon, to my palate, is mostly lost in the mix here. — ★★★★
  • A little sweet but very good!! — ★★★★★
  • Beautiful, delicious, and interesting. I served this up and liked it quite a lot that way.
  • Spice and sweetness. — ★★★★
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Steve L commented on 6/25/2017:

I topped this with a little club soda and, for me, it worked to open it up a bit.

Long Island Old Fashioned

1⁄2 oz Irish whiskey
1⁄2 oz Genever
1⁄2 oz Reposado Tequila
1⁄2 oz Brandy
1⁄4 oz Triple sec, Cointreau Noir
1 bsp Demerara syrup
2 ds Bitters, Bittermens 'Elemakule Tiki
1 twst Orange peel (as garnish)
Instructions

Stir, strain, one big rock, garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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noksagt commented on 8/21/2016:

This one was very surprising. I think the multi-liquor concoctions work better with more dilution than the old fashioned template offers...especially for initial enjoyment.

I made this with ingredients that I enjoy sipping straight (red breast, rutte old simon, espalon, paul masson vsop) , but it was pretty terrible initially: overly sweet and funky in a bad way. 1-starred it.

As the rock melted, it finally opened up and mingled & became much more approachable.  It became a great sipper. Changed to a 3 star, though considered higher.

I'd make again, but would probably eschew the template by adding a bit of water or soda from the get go. And cut the demerara syrup.

Stone Fence (variation)

3⁄4 oz Calvados
3⁄4 oz Armagnac
1⁄4 oz Jamaican rum, Smith & Cross
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
6 oz Cider (hard)
1 twst Lemon peel (stirred)
1 pn Nutmeg (as garnish)
Instructions

Stir spirits briefly with lemon peel, and then strain into a pint glass. Slowly top with cider and garnish with nutmeg.

Yields Drink
Year
2015
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
1 star
(1 rating)
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Green Swizzle à la Dead Rabbit

2 1⁄2 oz Martinique Rum, Rhum JM Blanc
1⁄4 oz Anisette, Marie Brizard
1 oz Lime juice
3⁄4 oz Pistachio syrup
4 ds Absinthe, Pernod
3 ds Bay leaf (tincture)
1 oz Lime Soda water, DRY Wild Lime
2 spg Mint (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Swizzle in a mixing bowl with cracked ice and pour into a tall glass, topping with more ice. Serve with a straw, and garnish with a spent lime shell, mint sprigs, and nutmeg.

History

The historical recipe, via Wondrich, is a rum or gin swizzle turned green via wormwood bitters, replaced by absinthe here.

Yields Drink
Authenticity
Altered recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

The Dead Rabbit Drinks Manual pp. 91-93.

Curator rating
Not yet rated
Average rating
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Billy Dawson's Punch (Dead Rabbit)

1 1⁄2 oz Cognac, Louis Royer VSOP Force 53
1 oz Porter beer
1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Rum, Banks 7
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Lemon juice
3⁄4 oz Lemon cordial (lemon sherbet)
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters (or Angostura)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain into a punch glass with one piece of cracked ice, garnish with freshly grated nutmeg.

History

As with many of McGarry's adapted drinks, with their elaborations and embellishments, "inspired by" is perhaps more accurate than "adapted from." But this one gets its inpsiration from William Terrrington's 1869 Cooling Cups and Dainty Drinks.

Yields Drink
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

The Dead Rabbit Drinks Manual, p. 87.

Curator rating
Not yet rated
Average rating
Not yet rated
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Manuia

1 oz Barbados Rum, Plantation 5 Year
1 oz Cachaça, Cuca Fresca
3⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄2 oz Orgeat
6 dr Pastis, Herbsaint (or absinthe)
1 ds Bitters, Angostura
Instructions

Shake, strain into a tiki mug or double old fashioned glass, fill with crushed ice, garnish lavishly with mint sprigs and optionally with flowers.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Fred Yarm, cocktail virgin/slut.
Source reference

http://cocktailvirgin.blogspot.com/2015/07/manuia.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Haitian Winter

3 oz Haitian Rum, Barbancourt 8
1 oz Walnut Liqueur, Koval
1⁄2 oz Fernet Vallet
1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
3 dr Bitters, Scrappy's Cardamom
Instructions

Stir, strain, rocks or goblet with an ice sphere

Notes

Could garnish with a variety of things: try it out!

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Matt Demers
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • No.
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Shakespeare's Sister

1 1⁄2 oz Gin, Martin Miller's Westbourne Strength
1⁄2 oz Apricot eau-de-vie, Blume Marillen
1 oz Dry vermouth
2 ds Orange bitters
2 sli Cucumber (bruised and stirred)
1 twst Lemon peel (as garnish; expressed and inserted)
Instructions

Bruise, stir, strain, up, twist.

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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Alexander

1 oz Gin (London Dry)
1 oz Crème de Cacao
1 oz Cream
Instructions

Shake with ice and strain into a pre-cooled cocktail glass.

Notes

The original receipe was made with White Crème de Cacao, but Brown works also quite well.
Garnishing with grated nutmeg was not part of the original receipe (which resulted in a plain white cocktail), but is common today.
There are many variants in terms of the ratio of the ingredients. Most common is an increased amount of gin.

History

The Alexander is the ancester of many of todays famous cocktails, like the Brandy Alexander, the Grasshopper, the Golden Dream or the White Russian. The receipe was first mentioned in Hugo Ensslin's Recipes for Mixed Drinks in 1916.
One legend says that the Alexander was created to celebrate the advertising character of Phoebe Snow, who was dressed completely in white.

Yields Drink
Year
1915
Authenticity
Authentic recipe
Creator
Unknown
Source reference

Recipes for Mixed Drinks, Hugo R. Ensslin, 1916,
http://www.classicmixology.com/cocktails/alexander_cocktail/1916

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Bombay Sour

6 oz Bourbon, Buffalo Trace
2 oz Lemon juice
4 oz Lime juice
5 oz Simple syrup (Cardamom-infused is best)
2 sli Ginger
1 t Tamarind (Fresh or paste)
1 pn Cardamom (ground, as garnish)
Instructions

Muddle ginger and tamarind together in a shaker. Add liquid ingredients and shake with ice in batches. Strain into glasses and sprinkle with ground cardamom.

Yields Drinks
Year
2013
Authenticity
Your original creation
Creator
Cheryl Franceschi
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Zachary Pearson commented on 11/15/2015:

Curated this: removed references to fresh ingredients - that's assumed here at Kindred Cocktails. Changed amount of cardamom powder from dash to pinch. Changed amount of tamarind from dash to teaspoon (I'm guessing you want a small amount of tamarind paste muddled with the ginger). 

When you say "shake with ice in batches", do you mean that all the liquid is batched, then shaken over fresh ice for each drink? Are the muddled ingredients meant to be quartered and added to each fresh shaker?  Thanks,  Zachary

Peppermary commented on 11/09/2019:

Really like this. It hits the intersection of "interesting " and "highly drinkable". 

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