Ribbon Bows Punch

6 part Gin, St. George Terroir
3 part Sorel liqueur
3 part Lemon juice
3 part Rosemary syrup (2-3 parts, to taste)
1 part Lemon cordial (lemon sherbet)
3 part Champagne (or more, to taste)
1 part Soda water
Instructions

Combine all but the Champagne and soda in a bowl with a large ice sphere and chill ahead of time. Top with Champagne and soda and garnish with lemon wheels, rosemary sprigs, and star anise. Ladle and serve.

Notes

For convenience, the single serve version is: 1 1/2 oz St. George Terroir | 3/4 oz Sorel | 3/4 oz lemon juice | 1/2-3/4 oz rosemary syrup | 1/4 oz lemon sherbet | 3/4 oz Champagne (or more, to taste), shaken.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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  • Boat House Punch — Gin, Rosé Champagne, Aperol, Elderflower liqueur, Grapefruit juice, Lemon juice, Orange juice, Sugar
  • Leisure Suit — Old Tom Gin, Sorel liqueur, Soda water, Lemon juice, Strawberry syrup, Cream, Egg white, Orange flower water

Jackie from Miss Porter's

2 oz Gin, Hendrick's
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Lime juice
Instructions

Shake with ice, strain into a chilled coupe. Garnish with lime peel.

Notes

Any fine London dry will do.

History

An elegant American gin-forward take on the Old Etonian using lime.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Elegant but a little too dry for my taste. Added barspoon of St Germain to lend sweetness and flavour; drink is still fairly dry but for me much improved.
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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
Not yet rated
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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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