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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Bishdogg#1

2 oz Gin, 209
3⁄4 oz Sweet vermouth, Martini & Rossi
3⁄4 oz Averna
1⁄2 oz Elderflower liqueur, St. Germain
4 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir with ice and strain into a chilled coupe glass.

History

Started with Gin & Elderflower liqueur and then tweaked the Sweet Vermouth and found the best fitting amaro.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Darrell Bishop
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Swap elderflower for a floral amaro or something similar, like Rosciolino or Italicus.
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MOJO1229 commented on 8/12/2016:

An interesting drink, but one I would like to tinker with in the future to improve it. For example, I used St. George terrior gin, which has 12 botonicals that have a heavy taste (e.g., Douglas fir, CA Bay laurel, fennel, and juniper berries among others). I would like to try a lighter, more flowery gin like Tanqueray Ten or Citadelle.

For a vermouth, I used Vya, a topshelf sweet vermouth. I would like to try Carpano Antica Formula vermouth, which is both sweet and amazingly tasty. I would also like to try Vermut, a Spanish vermouth, which is neither sweet nor dry, but long on taste.

Finally, I would like to try several different garnish options. I drank this with no garnish, and thought something was needed. I tried a small amount of lemon zest, and thought it tasted better. I then added orange zest to the lemon zest (the first time I have ever done so), and thought it was a definite improvement.

So much to do, so little time to do it all. But I will. In summary, I rated Bishdogg #1 at 3.5. I think that with some modifications, it will be rated fairly consistently at 4.0, maybe even 4.5

The Revelator

1 1⁄2 oz Rye, Rittenhouse 100
1 oz Falernum, Velvet Falernum
1 oz Lime juice
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Lliam Dominic, Shelter, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • High-proof rye is capably tamed by strong lime flavors.
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Veranda

1 oz Cynar
1 oz Campari
1 oz Rum, Zaya
1 bsp Herbal liqueur, Green Chartreuse
1 twst Orange peel
Instructions

Stir, rock, garnish.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Great tasting bitter cocktail. The Chartreuse provides really nice undertones. — ★★★★
  • Boozy, but enjoyable. Could be worked a bit further, possibly adjusting volumes to bring out full potential of this one.
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B Squared

1 oz Rye, Rittenhouse
1 oz Campari
1⁄2 oz Cynar
1⁄2 oz Amaro
1 bsp Pastis, Herbsaint
2 ds Bitters, Bitter Truth Chocolate (Spiced Chocolate)
Instructions

Stir, rock, cherry garnish

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Very nice blend of amari! I don't drink whiskey straight, but I'm enjoying it in this drink as it is the right base spirit to blend with the complexity of the amari.
  • Excellent, although no chocolate bitters used.
  • A bit more medicinal than I expected. I suspect that playing with amaros and bitters makes a huge difference. I used ciocaro as suggested and 1 aztec chocolate and 1 cardamom bitters.
  • Made with CioCiaro. Rich, in the 1794 neighborhood.
  • Abano as Amaro
  • Compared with B Cubed.
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blue_94_trooper commented on 3/20/2015:

What Amaro do you recommend? I would think something not too bitter? Nonino?

bitterhole commented on 4/24/2015:

For the amaro, I generally use CioCiaro. and Averna if I don't have that. :)

sjdiaz21 commented on 4/25/2015:

Hmm...This is intriguing .  Will be trying tonight!

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