GWAR Williams

1 oz Pear eau de vie
1⁄2 oz Islay Scotch, Ardbeg
1⁄2 oz Sorel liqueur
1⁄2 oz Lemon juice
1⁄2 oz Rosemary syrup
1 1⁄2 oz Cider (poire cider)
1 pn Nutmeg (as garnish)
Instructions

Shake, add pear cider, strain over fresh ice in a copper mug, garnish with freshly grated nutmeg.

Notes

Works as a hot drink, with hot water rather than cold cider.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://assets.rollingstone.com/assets/images/story/gwar-retrospective-o…

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Orgeat Milk Punch à la Colliau

1 1⁄2 oz Brandy
1⁄2 oz Añejo rum
1⁄2 oz Orgeat, Small Hand Foods (Small Hand Foods)
1⁄2 oz Cream
1 1⁄2 oz Milk
1 pn Nutmeg (as garnish)
Instructions

Shake, strain into a double rocks glass over ice, garnish.

History

Colliau: "The result of an informal competition between Erik Adkins, Jon Santer and myself in the early days of Heaven‘s Dog. Contrary to what those gentlemen may say, adding cream is not cheating. It just makes it better."

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Jennifer Colliau, Heaven’s Dog, SF, CA.
Source reference

http://smallhandfoods.com/recipes/

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • subbed more whole milk instead of cream — ★★★★
  • Tastes like Christmas — ★★★★★
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Gaby des Lys

1 jig Gin
1⁄2 oz Orgeat
1 t Absinthe (scant)
Instructions

Shake (or stir), strain, up.

Notes

Many contemporary recipes for this drink reduce the absinthe and add Angostura bitters.

Yields Drink
Year
1939
Authenticity
Authentic recipe
Creator
Charles H. Baker, TheGentleman’s Companion: Around the World with Jigger, Beaker and Flask.
Source reference

http://jiggerbeakerflask.com/2010/10/gaby-des-lys/

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Williams Brewster Punch

50 oz Brut Champagne (= 2 bottles)
2 c Pear eau de vie
2 c Rosemary syrup
6 oz Lemon juice
1⁄2 c Soda water
Instructions

Combine the brandy, syrup, and lemon juice in a punch bowl over a large block of ice and stir in the Champagne and soda shortly before serving. Garnish with rosemary sprigs and grapefruit peels.

Notes

Totally guessing at the serving size.

Yields Drink
Authenticity
Authentic recipe
Creator
Tom Macy, Clover Club, Brooklyn, NY.
Source reference

http://www.tommacy.com/#!recipes/c31

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Autumn Boyfriends

1 1⁄2 oz Calvados, Christian Drouin
1 oz Barbados Rum, Plantation 5 Year
1 t Jägermeister
1⁄2 oz Lemon cordial (orange- and grapefruit peel-infused; see note)
1⁄2 t Allspice Dram, St. Elizabeth
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

Her recipe for lemon/grapefruit/orange sherbet is here: http://homebargirl.com/2015/11/02/citrus-oleo-sherbet-1/

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Dani DeLuna, Home Bar Girl.
Source reference

http://homebargirl.com/2015/11/09/autumn-boyfriends/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Holy Mole

2 oz Bourbon
3⁄4 oz Elderflower liqueur, St. Germain
1⁄2 oz Bénédictine
3 dr Bitters, Bitter End Mexican Mole
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, flamed orange peel as garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Chris Milligan
Source reference

http://www.bitterendbitters.com/recipedetail.php?prod=HolyMole

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Reduced the sweetness by decreasing St. Germain to 0.5 oz and Benedictine to 0.25 oz.
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Zachary Pearson commented on 11/08/2015:

Curated this slightly. Added citation link. Adjusted drink as per the link (1/4 Benedictine --> 1/2). Added instructions. Thanks,  Zachary

Maidenhead

1 oz Aromatized wine, Cocchi Americano
1 oz Aquavit
3⁄4 oz Calvados
1⁄4 oz Dry apricot brandy
1 spl Tonic water
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, add bubbles, twist.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Mary Rockett's Milk Punch

8 Lemon (peeled, reserve lemons for juice)
1 gal Brandy
4 q Water
4 c Sugar
2 q Milk (whole or unpasteurized if you can get it.)
2 ? Nutmeg
Instructions

Infuse lemon rinds (no pith) in brandy for 24-48 hrs.
Add water, lemon juice, and sugar.
Heat milk to scalding hot (stir frequently), then add to mixture and stir until it curdles. Grate 2 nutmegs into the mixture and then let it rest for 1 hr.
Strain through several layers of cheesecloth into bottles.
After some time, some things may settle out, you can draw off the clear liquid and rebottle, or strain before serving.

Notes

Store in cool dark place. Serve chilled as a dessert drink or dilute further to serve as a cocktail.

Can substitute rum.

History

This is David Wondrich's interpretation of Montague Summer's account of Mary Rockett's 1711 recipe.

Yields Bottles
Year
1711
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

Punch: The Delights and Dangers of the Flowing Bowl (2010)

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Le Grand Sour

1 1⁄2 oz Gin
1⁄2 oz Bénédictine
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1 oz Prosecco (To top)
1 spg Rosemary (As garnish)
Instructions

Shake first four ingredients with ice; strain into large coupe, top and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Punch, Brooklyn, NY
Source reference

http://punchdrink.com/recipes/le-grand-sour/

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

1 1⁄2 oz Rye, Rittenhouse 100
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Grapefruit liqueur, Combier Crème de Pamplemousse
1 oz Lime juice
1⁄2 oz Ginger syrup
1⁄4 oz Honey syrup
2 ds Bitters, Angostura
1 twst Grapefruit peel
Instructions

Shake/strain/up/twist.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Expatriate, Portland, OR
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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