Bitterblossom

1 oz Bourbon
1 oz Cynar
1 oz Crème de Violette
3 ds Bitters, Angostura
1 twst Orange peel
Instructions

Stir and strain into an old-fashioned glass over a single large piece of ice.

Notes

A Negroni-like cocktail with a beautiful dark color and floral taste.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Natalie Weizenbaum, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(19 ratings)
From other users
  • Add an ounce of vodka. — ★★★★★
  • Excellent drink. Might be a tad sweet for some tastes, but goes down smoothly.
  • I loved it but has got 3 of my favourite ingredients- put a tad more bourbon in (used Bullitt). Agree this is one to experiment with. Did a float of Barbera half way through and that worked nicely
  • I was in the mood for a Boulevardier, and this made for a very worthy substitute. I would reduce the Creme de Violette to 1/2 oz and up the Cynar and Bourbon a quarter-ounce each to reduce the sweetness. Worth experimenting.
  • Make with Cynar 70. Very bitter and sweet and not a lot else. Ugly in the glass.
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I really enjoy this with an ounce of vodka. The base drink is too sweet for me.

A little quirky but respectfully so. Hard to pull off the violette and this did. Nevertheless it is so specific it almost seems like a themed drink for an occasion I cannot yet imagine.

Have not tried it without the vodka, but it is very good with vodka

The Christmas Cocktail

1 1⁄2 oz Scotch
3⁄4 oz Chestnut liqueur
Instructions

Pour ingredients into old fashioned glass filled with ice cubes. Stir gently.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Barina Craft
Source reference

https://homebars.barinacraft.com/post/104635188153/the-christmas-cockta…

Curator rating
Not yet rated
Average rating
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Orchard Sun

1 1⁄2 oz Bourbon
1 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 bsp Averna
1 bsp Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake and strain into an old-fashioned glass over ice. Garnish.

History

Renamed by me because "Apricot and Averna Bourbon Sour" doesn't have much punch.

Picture of Orchard Sun
2014 Natalie Weizenbaum
YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Autumn Giles
Source reference

http://www.seriouseats.com/recipes/2013/07/apricot-averna-bourbon-sour-…

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Nice way to highlight the Apricot liqueur. Too drinkable. 3.5★
  • 2 oz bourbon, 1.5 oz peach liqueur, garnish with peach slice
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  • Pear Collins — Bourbon, Falernum, Bitters, Pear juice, Lemon juice, Simple syrup, CioCiaro
  • Leap Day 2024 — Bourbon, Applejack, Apricot liqueur, Amaro Montenegro, Cherry
  • Cinnamon Pear Old Fashioned — Bourbon, Elderflower liqueur, Pear liqueur, Celery bitters, Cinnamon syrup
  • Autumn Boyfriends — Calvados, Barbados Rum, Jägermeister, Allspice Dram, Lemon cordial, Nutmeg

Thanks to a user tip, I merged this with the "Apricot and Averna Bourbon Sour". Because SE has some mediocre naming conventions when it comes to cocktails, I'm keeping our name for it. Thanks,  Zachary

À la Diable

1 oz Mezcal
1⁄2 oz Cassis, Lejay
1⁄2 oz Lime juice
1⁄4 oz Ginger syrup
4 oz Sparkling rosé wine
1 twst Lemon peel
Instructions

Shake first four ingredients and strain slowly and at an angle over sparkling wine in a flute. Garnish with a lemon peel.

Notes

A guest couldn't decide between a Kir Royale and a spicy mezcal drink, so I riffed on El Diablo.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Tastes about like you'd expect. Mezcal in your rosé. Y'know what they say?
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Rafa - Depending on what you mean, it's going to be either "à la diable" (in haste) or "au diable" (to hell with).
:-)

Au diable! I knew I misremembered. Thanks Frog. I meant "a la," a phrase I think I got from Nabokov, but now I like au better.

Bear Trap

1 oz Rye, Angel's Envy
3⁄4 oz Jamaican rum, Appleton V/X
1⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Lemon juice
3⁄4 oz Ginger-Honey Syrup
Instructions

Shake, strain, rocks.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Last Caress — Rye, Walnut Liqueur, Lemon juice, Ginger syrup, Maple syrup
  • Devilock — Rye, Walnut Liqueur, Lemon juice, Ginger syrup, Maple syrup
  • Mountain Man (#2) — Bourbon, Peach liqueur, Lemon juice, Ginger syrup, Maple syrup, Candied ginger
  • Billy Bones — Spiced Rum, Scotch, Lemon juice, Ginger-Honey Syrup, Rosemary
  • Carpano Sour — Bourbon, Sweet vermouth, Lemon juice, Simple syrup, Egg white, Maraschino cherry

The Floating World

2 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Lemon juice
3⁄4 oz Orgeat, Small Hand Foods
Instructions

Shake, strain, up.

Notes

As far as I am aware, there was no pre-existing sour version of the Japanese Cocktail. Suggested variations: orange bitters; grated nutmeg.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
Similar cocktails
  • Coralie's Kick — Cognac, Calvados, Bitters, Lemon juice, Orgeat, Lemon
  • Capitán — Añejo rum, Añejo tequila, Bitters, Orgeat, Lemon juice, Lime juice, Nutmeg
  • Improved Japanese Cocktail — Cognac, Peychaud's Bitters, Lemon juice, Orgeat
  • Whiskey Daisy — Bourbon, Rye, Lemon juice, Simple syrup, Orgeat
  • The Commodore — Bourbon, Dark Crème de Cacao, Lemon juice, Grenadine

1903

1 1⁄2 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Singani, Singani 63
3⁄4 oz Fino sherry
1⁄4 oz Orgeat
1 ds Bitters, Bittermens Burlesque (or other aromatic)
Instructions

Stir, strain, rocks or one big rock.

Notes

Summery Japanese cocktail riff. The drink still works with more 1840 substituting for the Singani (though the name doesn't).

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Bon Vivant's Companion

1 1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lime juice
1⁄2 oz Vanilla syrup
1 ds Allspice Dram
1 Cinnamon stick (as garnish)
1 spg Mint (as garnish)
1 ds Bitters (as garnish)
Instructions

Shake, strain over crushed ice, garnish with a cinnamon stick and a crown of mint leaves, dash bitters onto the mint, serve with straw.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Shabash — Dark rum, Apricot liqueur, Lemon bitters, Lime juice
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  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime
  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree
  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup

Used Smith & Cross, and it didn't bully the other flavors. A touch sweet, but rum/cherry/lime/vanilla is a very tasty combo. Be careful with the allspice dram

Expo 74

2 oz Gin, Dry Fly
1 oz Lemon juice
1 oz Lilac syrup (See notes for recipe)
3 oz Sparkling white wine
1 twst Lemon zest
Instructions

To make lilac syrup: Pick fresh lilacs and remove all stems. Cover with equal parts sugar and water, and heat gently (do not boil!) for a couple of hours - or heat it up, turn the burner off, and leave to infuse overnight. Strain. Add 1/3 c. lemon juice per 6 c. syrup to lower the pH for water-bath canning, if desired.

Mix the drink like a French 75.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Grapefruit-Ginger Bourbon Sour

2 oz Bourbon
2 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄8 oz Simple syrup
2 sli Ginger
Instructions

Muddle ginger and 2 peppercorns. Stir with ice. Double strain into an ice-filled tumbler.

YieldsDrink
Authenticity
Unknown
Source reference

http://www.myrecipes.com/recipe/grapefruit-ginger-bourbon-sour

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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  • Cotillion — Bourbon, Trinidad rum, Curaçao, Lemon juice, Orange juice, Orange peel
  • Eastern Sour — Bourbon, Orange juice, Lemon juice, Orgeat, Simple syrup
  • Clemen-thyme Sour — Bourbon, Amaro Montenegro, Lemon juice, Citrus fruit, Egg white, Sugar, Thyme
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