Add all ingredients to mixing glass and stir with ice. Serve up, in chilled coupe.
Yes, sweet, it’s supposed to be. But not cloyingly so. Tried sweet vermouth first, but the Lillet is a better partner.
Muddle cranberries in creme de cacao. Add bourbon, sloe gin, and ice and stir well. Double strain, up, twist.
Created for the Reddit Original Cocktail Competition, November 2023—cranberries and gin.
Stir with ice, strain into snifter glass
I used Wild Turkey Rare Breed Bourbon (I didn't have Booker's.) This is a great combination of Maurin Quina and Nonino. They work harmoniously with the bourbon (not unlike my "Devil's Gondolier" which uses Select Aperitivo with Maurin Quina, and no bitters) While I generally don't favor/use Angostura's Orange Bitters unless called out, in this case the latter helps provide a tang that accentuates the Nonino in this recipe--the overall bitters package is a force multiplier here.
Originally created by John Mayer at Local 149 in Boston, Frederic Yarm adapted the drink slightly, per "Boston Cocktails: Drunk & Told."
"Boston Cocktails: Drunk & Told" by Frederic Yarm. This is slightly refined/altered in the book from the original libation on his website.
Stir with ice and strain into a coupe rinsed with absinthe.
I was inspired to riff on Maks Pazuniak's 100 Year Old Cigar, and I swapped the dark rum accented by smoky Islay Scotch for a 3:1 rye whiskey to aquavit combination that I have used in drinks like Mockingbird, Wish Me Luck and was still fresh on my mind from having the Mergers & Acquisitions two weeks prior. I dubbed the drink Day Old Bread due to the rye and caraway notes.
Bready, herby, sweet, almost yeasty. Absolutely wonderful
Stir all ingredients, strain, rocks glass, king cube, garnish.
Tiki bitters hard to balance for cinnamon/allspice flavors. Open for suggestions on Calvados I love a pear influence.
Shake over ice and strain into a frosted coupe.
I used 2:1 ratio of lemons to apples for the oleo sacchrum and dark brown sugar.
Shake with ice and strain into a frozen coupe glass.
Stir with ice in mixi
Stir with ice, strain over a large rock, or into a chilled cocktail glass.
I have not used a garnish for this one as the components don't really need any help, but if you find a garnish that you like with this drink that adds something special, please comment.
I accidentally made this first with Dopo Teatro, and loved it (two similar looking narrow bottles in the vermouth/syrups/wine based aperitivo fridge.) The Barolo Chinato version is even more flavorful/complex.
Adjust ratios to your taste. I was hooked on my initial recipe ratios, so I have not experimented much.
I came up with this last night (10/4/23) while trying to find a signature cocktail for Bordiga Dilei Amaro. I thought pairing it with Barolo would work well and that a rye/apple brandy split base would be interesting. And was it ever! This is a rich, flavorful, engaging drink.
The name is an acknowledgement of the contribution of American apple brandy and whiskies in combinations with the bitters and aromatized wine mastery of the Old World.