Kombu Holler

2 oz Corn Whiskey, Pritchard's
3⁄4 oz Kombu syrup
3⁄4 oz Lime juice
4 dr Salt Solution
7 dr Bitters, Fee Brothers Whiskey Barrel Aged
1 Lime peel
Instructions

Build in a shaker, add large ice cubes.
Shake well, strain into a chilled stemmed glass.
Garnish with a lime peel expressed and inserted.

Notes

To make kombu syrup, take one 3"x5" piece of kombu, wipe gently with damp cloth, and add to 2 quarts of water. Either vacuum seal and sous vide or simmer for 2 hours at 148 degrees. Higher temps will make it bitter.
Strain, then add equal part sugar to water.
Saline solution is equal parts salt and water.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Pear Sidecar

1 1⁄2 oz Spanish brandy, Felipe
1 oz Pear liqueur, St. George
1⁄4 oz Oleo-saccharum (Vanilla/lemon)
3⁄4 oz Lemon juice
1 ds Bitters, Amargo Chuncho
Instructions

Build in a shaker, add large ice cubes.
Shake well and strain into a chilled, stemmed glass.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Bells and Whistles

2 oz Bourbon, Old Grand Dad 114
3⁄4 oz Bonal Gentiane Quina
1⁄8 oz Amontillado Sherry
1⁄8 oz Averna
1⁄8 oz Apricot liqueur, Rothman & Winter Orchard Apricot
Instructions

Build in a mixing glass, add large ice cubes.
Stir until diluted, strain into a chilled, stemmed glass.
No garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
5 stars
Average rating
4.5 stars
(36 ratings)
From other users
  • Sherry did not add, and perhaps subtracted. Try subbing with mezcal.
  • What a nice drink! Make three extra for friends and measure ½.
  • Excellent. Made with rye by mistake. Need to try again with Bourbon. 1/8 oz is hard to measure, but a teaspoon is close enough, or make two and use 1/4 oz. — ★★★★★
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Pangolindo commented on 1/29/2020:

One of the best cocktail of the website.

Already had a dozen in 6 month and always good as the first time.

Perfect balance.

Upgraded Manhattan.

Dirty Tuxedo

1 3⁄4 oz Vodka
1⁄4 oz Islay Scotch
1 oz Manzanilla sherry
1 t Maraschino Liqueur
1 Olive (as garnish)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist, garnish.

History

Made for a guest who requested a "weird Martini."

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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Highlander Cocktail

2 oz Scotch
1⁄2 oz Bénédictine
1 ds Bitters, Angostura (1-2)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
1998
Authenticity
Authentic recipe
Creator
Paul Harrington
Source reference

http://www.eater.com/drinks/2015/5/26/8628313/nine-awesome-cocktails-th…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Kindred Cocktails commented on 2/03/2017:

Merged with the Monaco Friar, which has 3 dashes of Ango. www.foodandwine.com/recipes/monaco-friar

Del Rio

1 1⁄2 oz Blanco tequila, Ocho Blanco
3⁄4 oz Manzanilla sherry
3⁄4 oz Elderflower liqueur, St. Germain
2 ds Orange bitters, Angostura (2-3)
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Scott Baird and Josh Harris, Trick Dog, San Francisco, CA.
Source reference

http://www.eater.com/drinks/2015/5/26/8628313/nine-awesome-cocktails-th…

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • very well balanced cocktail! Each flavor is represented and they all play nice together! Truly excellent!
  • Grapefruit oil and tequila work well together. — ★★★★
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Adelita

1 oz Reposado Tequila, Siete Leguas Reposado
1 oz Aromatized wine, Cocchi Americano
1 oz Dry vermouth, Dolin
1 bsp Crème de Violette
1 twst Lemon peel
Instructions

Stir; strain; up; garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Carrie Cole, Hawthorne Bar, Boston, MA (USA)
Source reference

http://punchdrink.com/recipes/adelita/

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Somewhat sweet, intriguing. I wonder if a blanco would be worth trying. — ★★★★
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Smokescreen

1 1⁄2 oz Islay Scotch, Bowmore Legend
3⁄4 oz Lime juice
3⁄4 oz Simple syrup (scant)
1⁄4 oz Herbal liqueur, Green Chartreuse
4 lf Mint (muddled)
1 spg Mint (as garnish)
Instructions

Muddle, shake, strain over one big rock, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Alex Day, The Normandie Club, LA, CA.
Source reference

http://www.eater.com/drinks/2015/5/26/8628313/nine-awesome-cocktails-th…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • For people that only drink peated Scotch but want something to drink on their beach vacation.
  • Smoky base less of a misfit than I feared.
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The Roycrofter

2 oz Applejack, Lairds
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Lime juice
1 ds Simple syrup (To taste)
3 ds Bitters, Angostura (Heavy)
Instructions

Shake, strain: coupe. Garnish with lemon peel or mini pommes if available.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Matt Demers
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Rube

1 oz Raspberry liqueur
1 oz Orange liqueur
1⁄2 oz Lemon juice
Instructions

Shake, strain, up, garnish with a raspberry, an orange slice, or some combination of both.

Notes

Adjust sweetness to taste; for a fuller mouthfeel, add a barspoonful of rich syrup.

History

Inspired by (but not named for!) the KC user who made my Pele cocktail with raspberry liqueur rather than eau de vie.

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