The Old Portland Cocktail

1 1⁄3 oz Bourbon, Old Weller Antique 107
1⁄2 oz Dry vermouth, Dolin
1 t Blackberry liqueur, Clear Creek
2 ds Bitters, Angostura
1 twst Lemon peel (expressed and inserted)
1 Blackberry (skewered, as garnish)
Instructions

Stir, strain into a chilled cocktail goblet, express and insert the lemon peel, garnish, serve with a side of soda.

Notes

Willett presents other possible ratios for the ingredients, at the link.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Andrew Willett, Elemental Mixology
Source reference

https://elementalmixology.blog/2015/03/25/drink-of-the-day-the-old-port…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Extraordinarily dry. I'd double the blackberry liqueur. (I used a homemade blackberry liqueur so that might have been the issue.)
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mako commented on 4/03/2021:

This drink is very dry and quite small. The Central Park is a very similar, and IMHO better, version of this drink. It's also from Portland so perhaps there's a relationship between these? The notes suggests that there are variations discussed at the link but the link itself seems to have bitrot away.

Zachary Pearson commented on 4/03/2021:

And these days, very expensive. Updated the link (the blog moved) Thanks,  Zachary

Oddfellows Local 151

1 oz Demerara Rum, Lemon Hart 151
1⁄4 oz Jamaican rum, Smith & Cross
1 oz Bigallet China-China
3⁄4 oz Lime juice
3⁄4 oz Honey syrup
1 ds Pimento bitters
Instructions

Shake, strain into a tiki mug over rocks, garnish with a spent lemon or lime shell filled with 1/4 oz Lemon Hart 151 lit aflame, serve with straw.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Mexican Radio

2 oz Reposado Tequila, El Tesoro Reposado
1⁄2 oz Cynar
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot (dial back if using a sweeter apricot liqueur)
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir over ice, strain into coupe/cocktail glass, dash in bitters, enjoy. Repeat.

Notes

Also takes well to a mezcal rinse. If you love that sort of thing.

Yields Drink
Year
2008
Authenticity
Your original creation
Creator
plattetude
Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • I was surprised by how much I loved this drink. It's balanced and excellent. I want to do this again with the mezcal rinse.
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Púrpura

1 oz Rhum Agricole
1 oz Añejo rum
1⁄3 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Açaí juice
1⁄2 oz Lime juice
1⁄4 oz Orgeat
Instructions

Mix all ingredients, shake, double strain

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Mellow Corn 'N Oil

1 1⁄2 oz Corn Whiskey, Mellow Corn (100 Proof)
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Falernum, Velvet Falernum
Instructions

Build over cracked ice

History

A riff on the classic Corn 'N Oil

Picture of Mellow Corn 'N Oil
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Josh Miller, inuakena.com
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Didn't do much for me, but I think I just am not a Blackstrap fan.
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Chan Chan

1 1⁄2 oz Light rum, Bacardi
1⁄2 oz Lime juice
1⁄3 oz Elderflower liqueur, St. Germain
1⁄3 oz Dry vermouth, Martini & Rossi
1⁄3 oz Simple syrup
3 ds Peychaud's Bitters
Instructions

Shake; strain; up; garnish with an edible flower.

History

Created for the Bacardi Legacy national finals.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Mike Shum, Fairmont Pacific Rim, Vancouver BC (Canada)
Source reference

http://twoforthebar.ca/cocktail-of-the-day-bacardi-legacy-edition/

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Very good but too sweet as written, try with 1/2 simple syrup instead, reference links call for 1/3 simple — ★★★★
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Stewart commented on 3/24/2015:

This recipe doesn't match the reference - should be 1/2 oz lime juice, 1/3 oz St Germain, 1/3 oz simple.

Zachary Pearson commented on 3/24/2015:

Curated this. Edited recipe to reflect cited link. Thanks for the catch. Zachary

Cara A commented on 12/24/2022:

Nice balanced drink- tropical, with a bit of complex mystery

Breaking Dawn

1 oz Bourbon
1 oz Coffee liqueur
1 oz Sweet vermouth, Carpano Punt e Mes
1 Cherry
Instructions

Combine all ingredients in a shaker and fill with ice. Shake to chill, strain into chilled glass and garnish.

Notes

Unlike many spirits-only drinks, the Breaking Dawn should be shaken rather than stirred, to yield a foamy surface that looks a little like the crema on a fresh-pulled espresso.

Yields Drink
Authenticity
Authentic recipe
Creator
Sean Thibodeaux, Louisville, KY, St. Charles Exchange
Source reference

Imbibe Magazine, November/December 2014 issue, Page 89

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Still too sweet for me at 2:1:1 with bonded bourbon.
  • double the bourbon — ★★★★
  • Kind of a riff on an Irish coffee. Used a coffee liqueur I brought back from Italy which gives it a little more espresso flavor.
  • Need to try
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Ginger Dram

1 3⁄4 oz Scotch, Laphroaig 10
1 oz Ginger liqueur
2 bsp Fernet Branca
2 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Combine all ingredients in a mixing glass and stir to combine. Strain into a chilled glass and garnish.

Notes

Recipes suggests Nick & Nora glass for serving

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Mike Ryan, Sable Kitchen & Bar, Chicago
Source reference

http://imbibemagazine.com/ginger-dram-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Kansai Kick

1 1⁄2 oz Japanese Whisky, Yamazaki 12
3⁄4 oz Madeira, Blandy's (Sercial)
3⁄4 oz Lime juice
2⁄5 oz Orgeat, Kassatly Chtaura
Instructions

Shake with ice and strain into chilled coupe, no garnish.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
John deBary, PDT
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Zachary Pearson commented on 3/22/2015:

Curated this. Removed redundant notes. Moved date in the attribution to the correct box. Thanks, Zachary

Dead Reckoning

2 oz Jamaican rum, Appleton Estate V/X
1⁄2 oz Armagnac (optional, see notes)
1⁄2 oz Vanilla liqueur, Navan (substitute Tuaca or Licor 43)
1⁄2 oz Maple syrup
1⁄2 oz Tawny port, Sandeman
1 oz Lemon juice
1 oz Pineapple juice
1 ds Bitters, Angostura
1 oz Soda water
1 spg Mint (garnish)
Instructions

Combine all but soda and garnishes in shaker. Shake, strain into tiki mug full of crushed ice; add soda. Garnish with mint leaves.

Notes

The original recipe (see source reference) did not include Armagnac. The Armagnac is an enhancement by Paul McGee while at Three Dots and a Dash, Chicago; it appeared in the ingredients list on the Three Dots menu (and the amount of 1/2 ounce was confirmed by other sources).

Navan vanilla liqueur is extremely expensive and hard to find. I have used Tuaca as a substitute; others recommend Licor 43.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Martin Cate, Smuggler's Cove, San Francisco, California
Source reference

http://cocktailvirgin.blogspot.com/2010/11/dead-reckoning.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Closer to 3.5 for me. I used smith and cross and tuaca. this makes a huge drink. Good, this kind of profile is what comes to mind when I hear tiki. I did not find it overly sweet but my lemon juice is pretty tart
  • classic Smugglers Cove, a little on the sweet side so I reduce the pineapple and sugar. Use quality maple syrup and don't forget the soda water/club soda, etc or the drink will feel a little heavy. — ★★★★★
  • Chicago Three Dots and a Dash
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