New Hat Batched

3⁄4 oz Bourbon, Four Roses
3⁄4 oz Poppy liqueur, Greenbar Grand Poppy
3⁄4 oz Grapefruit juice
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup
3⁄4 oz Water
Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Kindred Cocktails commented on 3/10/2015:

Needs instructions. I also think this would be better written as a one-drink non-batched recipe, with instructions for batching.

Martica

1 oz Cognac, Hine
1 oz Jamaican rum, Appleton V/X
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura
Instructions

Stir with ice, strain, no garnish

Notes

For a Chocolate Martica, raise the Carpano to 1 oz and substitute two dashes Xocolatl Mole bitters for the Angostura.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co.
Curator rating
Not yet rated
Average rating
3.5 stars
(20 ratings)
From other users
  • Not my type of drink. — ★★★
  • Substituted Kirkland Cognac for the Hine. Excellent cocktail. Appleton rums have a very distinct taste and dont often mix well for my liking, not the case with this Cocktail. Very well balanced.
  • Even the non-chocolate version is kind of chocolate-y. The chocolate version has lots of cinnamon and cherry notes.
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Bitter Sunday Afternoon

3 oz Aromatized wine, Cocchi Americano
1 oz Gran Classico
1 oz Gin, The Botanist (or other dry floral gin)
1⁄2 oz Salers Gentiane
1 twst Lemon peel (expressed, as garnish)
Instructions

Stir, strain, chilled cocktail glass, straight up, express, rest peel on rim

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Burl
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Tried as written; found it pretty meek - barely bitter. I'd try the various suggestions to decrease the Cocchi and up the gin and bitters. I might sub Kina L'Aero D'Or for the Cocchi
  • Treated as an equal parts, then added more gin for second try. Maybe sub Rabarbaro for GC" Next night: 1.5 gin, 1 oz each Cocchi, Salers, rabarbaro (I used Cappelletti). I loved it but I like all these ingredients...
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Zachary Pearson commented on 3/08/2015:

Are the amounts correct? 5.5 oz seems like an awfully large drink (even at low abv). Thanks, Zachary

Dan commented on 3/09/2015:

Curated to conform to style guidelines. I agree, as written, it will not fit in a proper-sized cocktail glass. Would need a 10 oz glass or so. Serve with two staws?? ;)

MOJO1229 commented on 10/13/2016:

This drink surprises me; I mean with several questions about--are these really the right amounts? There's enough liquid in this drink to quench a thirsty horse! The the answer comes back--kind of--yes, they've been curated; it's just a big drink, so pour it into a double or triple Old Fashioned cold glass!

Despite the affirmative answer as to the proportions, apparently nobody has tried to make this mountainous drink. So... The first thing I did was to look at the ingredients, as well as the amount of each ingredient, in an effort to decide when would this drink be imbibed. I decided probably late afternoon (especially in warm weather, like from late spring to early fall), and/or before dinner. With that in mind, I changed the cocktail to the following:
1 1/2 oz gin (use either The Botanist or Tanqueray's Bloomsbury)
2 oz Cocchi Americano
1 oz Gran Classico
1 oz Salers
Lemon oil espressed atop the drink's surface, and drop the peel in.

Reducing each liquid ingredient by half will result in a 2 3/4 oz cocktail, which is consistent with what most people drink these days.

After doing a lot of sipping and some cogitating on the resultat drink, I broke down and rated it 4.0. One more sip (which wasn't there), and I would have rated it 4.5 Regardless it was a semi-sweet drink (a la Cocchi Americano) with a slight bitter taste from the Gran Classico and the Salers. It all came together to make a very delicious, satisfying drink (even though it was 9:30 PM.)

The resulting cocktail is exactly as I envisioned it: one (maybe two) to be consumed on a lazy, hazy, crazy day of summer or as a before dinner drink. There's a lot of aperitif in the "Bitter Sunday Afternoon." The next time I make this cocktail, I will make the cocktail as follows (and call it "Better Sunday Afternoon" for obvious reasons)
1 1/2 oz gin (The Botanist or Tanqueray's Bloomsbury) (add up to 1/2 oz per your taste) (Some may want only 1 oz)
1 1/2 oz Cocchi Americao (1 oz may suffice for many)
1/2 oz Salers (not Suze) (increase to 1 oz, per your taste)
1 oz Gran Classico
Lemon zest espressed on the cocktails surface after the
cocktail has been stirred and strained into an Old Fashioned glass

Reducing each liquid ingredient by half will result in a 2 1/2 oz cocktail. It will be larger if any ingredient (e.g., gin) is increased.

I would like to hear from others, as they experiment with this cocktail. For example, maybe using I oz for each ingredient will make for a good cocktail; or maybe Salers isn't necessary, etc.
Please experiment and write back as to your results and how you rate them. This cocktail can be made in many different ways, and most taste great!

Winter Sun

2 Kumquat
1 oz Cinnamon syrup
1⁄4 oz Falernum, Velvet Falernum
2 oz Bermuda rum, Gosling's Black Seal
1 oz Lemon juice
3⁄4 oz Soda water
1 ds Orange bitters
Instructions

Add kumquats, falernum, and syrup, muddle, then add everything but soda, fill with ice and shake, double strain into collins glass top with soda water, garnish with orange zest

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Scott Barwick
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Fix Me Up

1 oz Rye, Sazerac (6 year)
1 1⁄2 oz Amontillado Sherry, Lustau
1⁄2 oz Lemon juice
1⁄2 oz Orange juice
3⁄4 oz Orgeat (Death and Co)
2 ds Bitters, Angostura
3⁄4 oz Club soda
Instructions

Short shake all ingredients except soda, strain into snifter with 1 large ice cube. Pour in club soda. No garnish.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co.
Source reference

Death and Co.

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Clearlake

2 oz Gin, Beefeater (Pear infused)
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Lemon juice
1 Cinnamon stick (grated, as garnish)
Instructions

Shake, double strain over rocks glass with large cubes, microplane cinnamon over ice.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Scott Barwick
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Lotus Eater

1 oz Blended rum, Denizen Merchant's Reserve
1 oz Martinique Rum, Clément VSOP
1⁄2 oz Swedish Punsch
3⁄4 oz Lime juice
1⁄2 oz Honey syrup
1 ds Allspice Dram
Instructions

Shake, strain, rocks.

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

2 sli Ginger
1 t Apricot jam
1⁄4 oz Lemon juice
2 oz Irish whiskey
1⁄2 oz Orange liqueur, Grand Marnier
1 twst Lemon peel (as garnish)
Instructions

Muddle ginger and jam, Add the other ingredients except garnish, shake and strain into an ice filled rocks glass.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Jacques Bezuindenhout Bar Drake • San Francisco
Source reference

Food & Wine

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Made with Scotch as had no Irish Whiskey. A little harsh. Good ginger flavor, but needs a better balance. — ★★★
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Zachary Pearson commented on 3/07/2015:

Curated  this. Removed picture and note and rewrote instructions to avoid copyright issues. Thanks, Zachary

Betty White

1 1⁄2 oz Cognac VSOP
3⁄4 oz Rhubarb liqueur, Art in the Age
3⁄4 oz Pinot noir juice, Navarro
1⁄4 oz Lemon juice
10 dr Bitters, Brooklyn Hemispherical Bitters Black Mission Fig
Instructions

Shake and strain.

Picture of Betty White
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Flaming Homer

1 oz Maurin Quina (Krusty-Brand)
3⁄4 oz Demerara Rum, El Dorado White
1⁄2 oz Nicaraguan Rum, Flor de Caña 7
1⁄4 oz Navy strength rum, Smith & Cross
1 t Crème de Noyaux, Tempus Fugit
3⁄4 oz Grapefruit juice
3⁄4 oz Lime juice
1⁄2 oz Grenadine
1⁄4 oz Cinnamon syrup
1⁄4 oz Orgeat
1 ds Bitters, Angostura
1 ds Absinthe
Instructions

Add all 1000+ ingredients to a shaker and shake, strain over crushed ice in a tiki mug, invert a half lime shell over the drink, place a sugar cube in it, splash some overproof rum on top, light on fire, rest.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Matthew Bellanger, Donna, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/flaming-homer/

Curator rating
Not yet rated
Average rating
2 stars
(4 ratings)
From other users
  • This is a great tiki-like cocktail - if you can get your hands on some Maurin Quina! (If you cannot, you could try to get a close enough flavor by using 2 parts high-quality sweet vermouth (but not Cocchi di Torino, needs to not contain lots of other flavors) with Cherry Herring? There is also a hint of gentiane in the Maurin Quina, perhaps a splash of Suze?) I love that it features Tempus Fugit's Creme de Noyaux, a favorite liqueur of mine. Punch-like with subtle cherry notes.
  • Amaro,
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