Confiant

2 oz Virgin Islands Rum, Pusser's
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Bigallet China-China
1⁄4 oz Bénédictine
1 ds Bitters, Angostura
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

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

1 1⁄2 oz Bourbon, Knob Creek
3⁄4 oz Fernet Branca
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Triple sec, Cointreau
1 ds Bitters, Angostura
1 twst Orange peel
Instructions

Stir, strain, straight up, squeeze orange peel and drop into glass.

Notes

Quite complex, moderately sweet, well-balanced. I originally made this with Amaro Lazzaroni instead of Fernet, which works quite well, but I prefer the more dry and pungent qualities of the fernet. Also works well with rye instead of bourbon.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Joseph Palmer
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Scant 3/4 Fernet, 1/3 oz Maraschino. Good with KC SiB
  • Normally I'm not into the more complex, yet you won me over. Like everything Luxardo maraschino, I think this needs a bit less.
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Hunky Dory

2 oz Rye, Bulleit
3⁄4 oz Cynar
1⁄4 oz Braulio
1⁄4 oz Herbal liqueur, Abbaye de Lérins Liqueur Lerina Jaune
1 ds Bitters, Boker's
1 twst Lemon peel
Instructions

Stir on big rock. Add the garnish.

Notes

Yellow Chartreuse would work as a substitute for Abbaye de Lérins Liqueur Lerina Jaune.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Fransos
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Very good with yellow Chartreuse, but I'd recommend stirring/straining rather than building in the glass. Quite 'hot' until some dilution kicks in.
  • Substituted Benedictine for the herbal recommended as I've never heard of it ... and its certainly not in my bar.
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The Place of Weeping

2 1⁄2 oz Brandy (see note)
3⁄4 oz Sweet vermouth, Dolin
2 ds Bitters (See note)
1 ds Bitters, Angostura
1 rinse Islay Scotch, Octomore
Instructions

This is a Manhattan variation: stir the brandy, vermouth and bitters then strain into a chilled, Islay-rinsed cocktail glass.

Notes

I used a homemade bitter, the flavour of profile was based on the spices you'd use to make boerwors. You'll want something with clove, nutmeg, black pepper. For the brandy, use South African brandy. I used KWV 10 but found myself wishing for a 50:50 split of that and cheap Klipdrift.

History

A May 2015 MxMo entry. The name comes from a rather nasty run-in between the Afrikaners and Zulu.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Christopher Taylor
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Entering a World of Pain

3⁄4 oz Rye
3⁄4 oz Cognac
1⁄2 oz Ramazzotti
1⁄2 oz Coffee liqueur, Galliano Ristretto
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir. Strain. Rocks glass. A lone large cube.

Notes

Unashamedly sweet.

History

My entry to April 2015's MxMo--a riff off the Black Russian. Australian pubs will at least ask if you'd like your Black Russian topped up with Coke. That was my starting point.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Christopher Taylor
Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • Reduce coffee liqueur to 0.25 oz, increase rye.
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  • The Mid-City — Rye, Cognac, Sweet vermouth, Coffee liqueur, Bitters, Peychaud's Bitters
HallA commented on 10/28/2021:

I am liking this a lot. I would be careful with the proportions if you are using a sweet coffee liqueur like kahlua as the cognac and ramazotti along with that could maybe verge cloying. i made it with the reported spec using Mr. Black and it's really nicely balanced and has a nice contrast between the bitter and sweet elements.

Oystercatcher

2 oz Tequila
3⁄4 oz Campari
3⁄4 oz Bigallet China-China
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄4 oz Simple syrup
1 twst Grapefruit peel
Instructions

Stir, strain, rocks, garnish

Notes

This began as a sort of grapefruit / Campari margarita

Yields Drink
Authenticity
Your original creation
Creator
Rafe Posey
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Good but uninspired. Big drink. Feels like this should be made smaller, shaken, and served up.
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The Risk Pool

2 oz Old Tom Gin, Hayman's
1⁄4 oz Crème de Violette
3⁄4 oz Simple syrup
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
Death & Co., New York City
Source reference

http://www.reddit.com/r/cocktails/comments/35kvfx/the_risk_pool_a_varia…

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Kerri likes it — ★★★★
  • Sweet. Lavender/gray color. — ★★★★
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tuck182 commented on 5/20/2017:

The Death & Co recipe specifies Old Tom gin (Hayman's).

Canephoros commented on 8/23/2017:

Had one of these at OKBB. This is a great drink! Have always liked an Aviation, but I will start substituting a Risk Pool now. The Hayman's Old Tom gin is perfect here.

Single Father's Day

2 oz Gin, Bombay Sapphire
4 oz Blackberry Juice
1⁄2 oz Eau de vie of Douglas Fir
Instructions

Shake on ice and strain to your favorite vessel. Sippy cups are permissible....

Notes

Welch's 100% Farmer's Pick Blackberry is the inspired choice for the base. Other gins likely won't be as good with blackberry and the Douglas fir.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Master J, Bar, Too, Virginia
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Kindred Cocktails commented on 5/11/2015:

Really? The combination sounds interesting, but I can't imagine wanting more than 1/2 oz blackberry juice.

Gangs of New York Sour

1 1⁄2 oz Irish whiskey, Teeling single grain
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1⁄2 oz Red wine, Barolo
Instructions

Shake everything but the wine and strain into cocktail glass. Float wine.

Notes

The teeling single grain is aged in Cabernet casks. Use a big bold juicy plump red wine.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Sandy Levine, The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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Nacho Sour

1 oz Blanco tequila (*)
1 oz Licor 43
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Egg white (whisked)
1 rinse Mezcal, Del Maguey Vida
1 t Rich simple syrup 2:1
1 dr Bitters (** full dropper)
1 twst Lime peel
Instructions

Rinse a chilled coupe with mezcal and discard excess. In an empty shaker, add liquors, juices, syrup and bitters and egg white and dry shake ~30 seconds. Add ice and shake until chilled. Double strain into the coupe and garnish with a lime peel

Notes

* I used Casamigos Blanco, but any silver tequila that's softer with greener and minty-er notes will work well.
** I used Five Watt Coriander Bitters

History

Named after General Ignacio Zaragoza Seguín, the victorious leader of the Mexican army during their unlikely victory over French forces at the Battle of Puebla on May 5, 1862. I wanted something richer and more dynamic in character and profile than the "traditional" margaritas on Cinco de Mayo. Killer citrus, vanilla and herbal notes that are put in balance by the slight smoke of the mezcal and creaminess of the egg

Picture of Nacho Sour
Nacho Sour; Jason Westplate '15
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(10 ratings)
From other users
  • Almost too easy drinking. When I make again, I'll probably try without the simple, as it's pretty sweet, and I have to imagine it would stand fine on it's own without it
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