Harvard Dropout

1 3⁄4 oz Applejack, Lairds
3⁄4 oz Pomegranate Liqueur, Pama
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
12 dr Celery bitters, Bittermens Orchard Street Celery Shrub
6 dr Bitters, Bittermens Boston Bittahs
1⁄2 t Acid phosphate
Instructions

Stir, strain, chilled coupe or cocktail glass. Expressed lemon peel and discard.

History

A play on the Harvard Cocktail

Picture of Harvard Dropout
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Take 5

1 1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Amaro Nonino
3⁄4 oz Ginger syrup
3⁄4 oz Lemon juice
1 Egg white
Instructions

Dry shake, shake with ice. Fine strain, chilled coupe or cocktail glass. No garnish.

Picture of Take 5
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • try without egg white
  • Egg nog without being egg nog; used Angostura as garnish
  • Used fiery ginger syrup. — ★★★★
  • A fantastic ginger whiskey sour. Balanced and well constructed. — ★★★★★
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danoman89 commented on 5/30/2023:

Spicy, textured but light, bright and sour. A+ whiskey sour

Spit & Polish

4 oz Green tea (cooled, on which you will build the drink)
2 oz Gin, Nolet's
2 oz Strega
2 oz Dry vermouth
1 oz Triple sec, Cointreau
1 ds Grapefruit bitters, Scrappy's Grapefruit
4 oz Sparkling water
Instructions

Build in a tall (20 oz double-walled) glass tumbler, start with cooled, previously brewed (organic Numi loose) green gunpowder tea, add ice cubes then splash over the listed ingredients, topping them off with (Voss) sparkling water, gently stir.

Notes

Inspiration came from my wanting to counter the fruity Pez candy-ish profile of the Nolet's Silver gin. The smoky green gunpowder tea holds it in check, while Strega tames it elegantly, along with the dry vermouth. Triple sec and Grapefruit bitters add a citrus sheen. This one is a cool, nuanced, multi-layered sipper.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Ginerous
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Me & Her

1 1⁄4 oz Rock & rye
1 oz Scotch
3⁄4 oz Lemon juice
1⁄2 oz Cassis
1⁄4 oz Campari
Instructions

Shake with ice, strain into rocks glass over ice. Top with club soda if desired.

Yields Drink
Authenticity
Authentic recipe
Creator
Sekend Sun, Astoria NY
Source reference

Imbibe magazine

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Better (and more dry) that I expected it to be.
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B Cubed

1 oz Bourbon
1 oz Campari
1⁄2 oz Cynar
1⁄2 oz Bigallet China-China
1 bsp Pastis, Herbsaint
2 ds Bitters, Angostura
Instructions

Stir, rock, garnish as desired

History

A riff on B Squared

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafe Posey
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • I would agree to add 1.25 oz of bourbon. I substituted Massaya Arak for the Pastis. All other ingredients and proportions are right on.
  • Went with 1.25 oz bourbon. Luxardo Bitters works as a sub for Campari.
  • Great use of all these ingredients. Used Torani/CioCiaro in place of Bigallet.
  • Bigallet China China can be found online and is used by some as a PIcon Amer substitute.
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applejack commented on 5/20/2019:

I really like the flavor profile and richness of this.  For me, it was perhaps a touch sweet (this using high rye Old Grand-Dad Bonded Bourbon and Herbsaint Original 100 Proof), so I might dial the bourbon up to 1.25 oz on subsequent makings.  Using a barspoon of Herbsaint Original pushed the absinthe taste right up to the line where it was starting to become too dominant for me (and perhaps over it for some), so if using a higher proof anise spirit than the presumably specified 90 proof Herbsaint, consider a scant barspoon.

None but the Brave

1 1⁄2 oz Whiskey, Westward Oregon Straight Malt Whiskey
1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
3 ds Allspice
Instructions

Shake with ice, strain into glass, garnish with lemon peel.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://housespirits.com/recipes/none-but-the-brave/

Curator rating
Not yet rated
Average rating
Not yet rated
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Lucino's Delight

2 oz Gin
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Maraschino Liqueur
1⁄4 oz Amaro Lucano
Instructions

Stir, strain, straight up, coupe

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co. NYC
Source reference

Death & Co: Modern Classic Cocktails, p.166

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • 4/25/15
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Kindred Cocktails commented on 4/25/2015:

Specified the amaro, tightened up the instructors to our style guidelines, and added the reference. Sounds good. Not too sweet?

Blue Velvet

1 1⁄2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Jamaican rum, Smith & Cross
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Very good. Similar to Penicilin, but more tart. Subbed Plantation Dark cause that's what I had. I wonder how it would be with Smith & Cross. — ★★★★
  • Also works as an egg white sour.
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Cynartown

2 oz Gin
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cynar
1 Brandied cherry (as garnish)
Instructions

Stir with ice, strain into glass. Garnish with cherry.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co. NYC
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Delicious. A strong Cynar cocktail that's not too sweet.
  • The gin and the "darker" ingredients didn't entirely resolve for me. I used Tanqueray; maybe a different gin would be more successful.
  • 4/23/15
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bza commented on 4/23/2015:

This was the first drink I ever had at Death and Co in 2008. I ordered a "cheenartown" and the waitress said "I think it's sighnartown." But we were all kids back then!

DrunkLab commented on 4/23/2015:

Phil Ward is a genius at making drinks, but so terrible when it comes to naming them. I do have to salute him for his love of cheesy dad puns, as here.

lesliec commented on 6/09/2018:

Curated; added cherry garnish per D&C book.

Odette

1 1⁄2 oz Cognac
3⁄4 oz Pineau des Charentes
3⁄4 oz Lemon juice
1⁄4 oz Passion fruit syrup
1 ds Bitters
Instructions

Shake, strain, up.

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