Kite Tail

4 lf Mint (plus one more for garnish)
1 sli Lemon
1 oz Bourbon
3⁄4 oz Rhubarb syrup
1 oz Hard cider (dry)
Instructions

In a shaker, muddle mint leaves and lemon. Add Bourbon and syrup and shake. Strain into a coupe, top with cider, garnish with a mint leaf.

Notes

To make the rhubarb syrup, take two cups of chopped rhubarb, 1/2 cup sugar and 1/2 cup water. Simmer this for 8-10 minutes unti rhubarb is soft. Remove from heat and let cool slightly, then strain, pressing the rhubarb to extract liquid.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Tasting Table Kitchens
Source reference

http://www.tastingtable.com/cook/recipes/rhubarb-recipe-rhubarb-simple-…

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Not yet rated
Average rating
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Zachary Pearson commented on 6/04/2015:

Curated this. Moved syrup recipe to the notes. Rewrote instructions to avoid copyright infringement. Added date. Thanks,  Zachary

Strawberry Slushito

6 oz Gin
5 oz Simple syrup (strawberry infused, see note)
3 oz Lime juice
2 oz Campari
1 c Ice
4 lf Basil (as garnish)
Instructions

In a blender, add everything except the basil and process until slushy. Pour into a pint glass and garnish.

Notes

To make the strawberry syrup, add a pint of strawberries to a quart of 1:1 simple syrup, let sit overnight, and strain out the strawberries.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Adam Bernbach, Estadio, Washington, D.C.
Source reference

http://www.tastingtable.com/entry_detail/chefs_recipes/9843/Estadios_St…

Curator rating
Not yet rated
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Zachary Pearson commented on 6/04/2015:

Curated this: Moved syrup recipe to the notes. Rewrote instructions to avoid copyright infringement. Added year. Just FYI, this doesn't seem like it makes four pints of finished drink. Thanks,  Zachary

El Burro

1 1⁄2 oz Reposado Tequila, Siembra Azul Reposado
1⁄4 oz Absinthe
3⁄4 oz Lime juice
3⁄4 oz Pineapple juice
1⁄2 oz Simple syrup
1 oz Ginger beer
Instructions

Shake all ingredients (including ginger beer) and strain, garnish with candied ginger

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jim Meehan
Source reference

PDT Cocktail book

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Nice one. Tried one with a lime wheel garnish, and one with Jalapeno rings as garnish. I liked the spice.
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Spur of the Moment

3⁄4 oz Blanco tequila, El Jimador
3⁄4 oz Mezcal, Sombra
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Dry vermouth, Dolin
2 ds Lemon bitters, Bitter Truth
Instructions

Stir, strain, one big rock, lime wheel garnish.

Notes

Jess did this as part of a consulting gig. It's great; boozy and balanced, but as citrussy and refreshing as can be, given that it's nothing but liquor and wine. Fino sherry in place of the dry vermouth is a nice variation.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Used Manzanilla sherry in place of the vermouth but felt it got lost at the listed proportions, so bumped it up to a full ounce. 4 stars with that adjustment.
  • Great with an Amontillado subbed for the Fino.
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DrunkLab commented on 6/03/2015:

Yep. She would get a kick out of you referring to her that way.

Pasito

2 oz Pisco, Kappa
3⁄4 oz Verjus (or lime juice)
3⁄4 oz Mint syrup
2 oz Sparkling white wine
4 lf Mint (floated, as garnish)
2 Grapes (white, floated, as garnish)
Instructions

Stir, strain over sparkling wine and rocks in a Collins, float garnishes.

Notes

The wine should be relatively neutral and grape-y, not bready/yeasty.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Terra Incognita

3⁄4 oz Solbeso
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Falernum, Velvet Falernum
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

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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Agavoni

3⁄4 oz Blanco tequila
3⁄4 oz Sweet vermouth
3⁄4 oz Campari
2 ds Orange bitters
1 twst Grapefruit peel (as garnish)
Instructions

Stir with ice in an old-fashioned glass; garnish.

Notes

Can also be served up.

History

Negroni variant using tequila.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Bastian Heuser
Source reference

http://www.washingtonpost.com/pb/recipes/agavoni/10751/

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Rather sour, misses the sharpness of the gin in the original. — ★★★
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Job Well Done

1 1⁄2 oz Rye
6 oz Grapefruit soda (San Pelligrino Pompelmo)
5 dr Grapefruit bitters (Pappy's)
Instructions

Add rye and bitters to tall glass with ice. Top each drink with half a can of San Pellegrino Pompelmo. No need to stir.

Picture of Job Well Done
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • nice alternative to a paloma when it's cold out and you don't want tequila!
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The Mission

1 oz Tequila
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Mezcal
1⁄2 oz Lime juice
1⁄2 oz Jalapeño Syrup
1 pn Salt
Instructions

Stir, rocks

Notes

Other kinds of chile syrup are also good here -- habanero especially. The more bitey the syrup is, the more play there is with the smoke.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafe Posey
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Midnight Sun

1 oz Cuban rum, Havana Club 3
1 oz Galliano
1 oz White Crème de Cacao
1 1⁄2 oz Grapefruit juice
4 oz Soda water
1 oz Raspberry liqueur (Rubus Arcticus Liqueur)
1 twst Grapefruit peel
3 Raspberry (Rubus Arcticus berries)
Instructions

Shake rum, galliano, crème de Cacao and grapefruit juice with ice. Strain into an ice-filled collins glass. Top with soda water and float the rubus arcticus liqueur. Garnish with lemon peel and berries.

Notes

Rubus arcticus, the provinical plant of Norrbotten, Sweden, is also known as arctic raspberry. The liqueur is a simple concoction of sugar, vodka and rubus arcticus berries.

I guess Crème de Framboises could be used as a substitute.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • A sweeter drink for the really hot summers. Best enjoyed on a late summer evening, preferably somewhere the sun never sets. — ★★★★
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