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)
Similar cocktails

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)
Similar cocktails
  • Shabash — Dark rum, Apricot liqueur, Lemon bitters, Lime juice
  • Golden Gun — Blended rum, Añejo rum, Apricot liqueur, Bitters, Lime juice, Demerara syrup, Grapefruit juice
  • 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)
Similar cocktails
  • Deadpan Fix — Rye, Campari, Orange liqueur, Grapefruit juice, Lemon juice, Ginger syrup, Orange peel
  • Pearl Handle Gun — Rye, Allspice Dram, Absinthe, Hibiscus cordial, Lemon juice, Grapefruit juice
  • 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

West Coast Cocktail

1 1⁄2 oz Reposado Tequila
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Imbue Bittersweet vermouth
2 ds Cardamom bitters, Scrappy's
1 twst Grapefruit peel
Instructions

Stir, strain, straight up, chilled coupe, grapefruit twist (optional)

Notes

A tequila-based cocktail crafted from West Coast ingredients -- an off-dry white vermouth from Portland and bitters from Seattle.

YieldsDrink
Authenticity
Your original creation
Creator
Lance Bridges, San Diego, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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  • Décolletage — Reposado Tequila, Aromatized wine, Aperol, Fernet Branca, Orange peel
  • Gallery Piece — Rye, Aromatized wine, Campari, Bitters
  • Mountains, Rivers, and Desert — Reposado Tequila, Aromatized wine, Gran Classico, Orange bitters, Orange peel
  • Super Ego — Aromatized wine, Campari, Bourbon, Bitters, Cherry
  • Low Winter Sun — Rye, Amaro Abano, Bonal Gentiane Quina, Palo Cortado Sherry, Orange peel

Northern Lights (Christian Clark)

2 oz Gin, St. George Terroir
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 ds Absinthe, St. George
1 ds Orange bitters (Regan's in the original)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir and strain into a cocktail glass. Twist a lemon peel over the top and discard the peel.

Notes

Works well with an 'assertive' gin.

History

"The Northern Lights is a slight variation of the Alaska cocktail inspired by the bold Douglas fir character of Terroir gin, which draws the imagination to the deep forests of the north. A touch of absinthe enhances the floral sweetness of the chartreuse, which vibrantly contrasts with the savory pine. Knock back a few of these and you'll swear you can see the Aurora Borealis."

YieldsDrink
Authenticity
Authentic recipe
Creator
Christian Clark, Tosca Café, San Francisco
Source reference

Original link is defunct, a good reference to it is here:
https://forums.egullet.org/topic/54990-chartreuse-and-cocktails-with-ch…

Curator rating
5 stars
Average rating
4.5 stars
(19 ratings)
From other users
  • Mint was drawn out by this combo. Going light on the absinthe dash allows the other flavors room.
  • strong but tasty; good as a strong, complex martini variant
Similar cocktails
  • 1022 Martini — Gin, Aromatized wine, Eau de vie of Douglas Fir
  • Zephyr — Gin, Aromatized wine, Herbal liqueur, Lemon peel
  • Gavotte Cocktail — Gin, Aromatized wine, Bénédictine, Orange bitters
  • Geingi — Gin, Dry vermouth, Genepy, Orange bitters, Lemon peel
  • Green Mountain Martini — Old Tom Gin, Aromatized wine, Lemon peel

Curated for an updated reference link since the original has disappeared and is not archived in the Wayback Machine unfortunately. Also updated, as noted from the egullet link, Regan's was the bitters shown at the time. Having made the cocktail, anyone hoping to replicate this one really needs to find St. George Terroir Gin as it is unique. The fir component in this distinguishes it from other gins and provides an original expresssion. I resisted trying this gin for several years, but when I did, it opened up a whole new vista of flavors. One could likely create a facsimile with Clear Creek Douglas Fir eau de Vie mixed with a London Dry, but getting the proportions right requires experiencing the St. George Terroir first.

Host Body

1 1⁄4 oz Jamaican rum, Smith & Cross
1 oz Sherry, Lustau East India Solera
1⁄2 oz Amaro Nardini
1⁄2 oz Campari
1 twst Orange peel (expressed and inserted)
1 twst Grapefruit peel (expressed and inserted)
Instructions

Stir, strain, one big rock, twists.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Smokey.
Similar cocktails
  • Siete Cocktail — Tequila, Cappelletti Aperitivo, Salers Gentiane, Grapefruit peel
  • Double-Barrel Cocktail — Sweet vermouth, Dry vermouth, Whiskey, Bitters, Orange bitters
  • Décolletage — Reposado Tequila, Aromatized wine, Aperol, Fernet Branca, Orange peel
  • West Coast Cocktail — Reposado Tequila, Aperol, Aromatized wine, Cardamom bitters, Grapefruit peel
  • Banks of Torino — Blended rum, Aromatized wine, Campari, Bitters, Orange peel

The Book Deal

1 1⁄2 oz Bourbon, Bulleit
1 oz Campari
3⁄4 oz Cynar
1⁄4 oz Fernet Branca
1 bsp Cherry syrup, Luxardo
2 ds Bitters, Bitter Truth Chocolate (Spiced Chocolate)
3 Cherry, Luxardo (As garnish)
Instructions

Stir, rock, garnish with as many Luxardo cherries as possible.

History

This cocktail was created to celebrate the sale of a friend's debut novel, hence the name "Book Deal."

Picture of The Book Deal
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Audrey C.
Source reference

This drink is a variation on the Bookbinder found at: http://www.threesheetsmfg.com/home/2013/03/11/emails-bookbinder

Curator rating
Not yet rated
Average rating
4.5 stars
(54 ratings)
From other users
  • Made with Townsend Kashmiri Amaro instead of Fernet because we were out of Fernet. Very bitter, very good. Would like to try it with Fernet, as the Kashmiri is quite strong.
  • Made with 4 Roses, Gran Classico, mole bitters. Thought it might be overloaded but everything contributes (Fernet predictably in front). Sweet but balanced nicely.
  • A little bit of Fernet Branca causes a large amount of Campari and Cynar to taste like... Fernet Branca.
  • very dark strong and bittery with many things I love. I enjoyed it sitting outside with HB after a rain one evening in November.
  • Like falling into bitter sweet oblivion
  • Deep, spicy, lots going on.
  • Truly one of the best drinks I've ever had. — ★★★★★
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  • Volcanic Bramble — Bourbon, Amaro, Crème de mure, Lemon juice, Burnt sugar syrup
  • Andrew Charles — Amaro, Cognac, Crème de mure, Orange flower water
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  • Flue-cured — Rye, Chambord, Spiced Rum, Fernet Branca, Elderflower liqueur, Bitters, Campari, Orange bitters
  • Circular Firing Squad — Bourbon, Amargo-Vallet, Coffee liqueur, Crème de mure, Lemon peel

I've been looking for ways to ease into Fernet Branca and this is great. I'm all about Campari and Cynar and this all goes together wonderfully with the Fernet Branca coming in on the back end. 

Ajvan commented on 1/01/2020:

Found this looking for campari/bourbon combos, and the title caught my eye because my first book (deal) is due in early 2020. Delicious. Spicy, sweet, lots of nuance. 

Jmmrad commented on 2/23/2021:

First time I've mixed this but it won't be my last! Tasty

Was expecting it to be very sweet, but it's really not. Subbed in 50% mad river straight bourbon and 50% mad river burnt rock bourbon for a little more smoke

A Forest

2 oz Old Tom Gin, Hayman's
1⁄4 oz Elderflower liqueur
1⁄4 oz Amaro dell'Erborista
1⁄4 oz Crème de Violette
1⁄4 oz Allspice Dram
6 dr Bitters, Bittercube Bolivar
Instructions

Stirred with ice; coupé glass; twist a lemon peel over it.

Notes

It's also good with bourbon instead of the gin (I'd suggest Elijah Craig 12), but then you lose the interesting pale mossy green color.

History

I was curious if anything here had pimento dram and crème de violette in it. After I found nothing, I thought "I wonder how many other herbal/flowery things I could slam together in a glass..." The Amaro dell'Erborista was easily my choice for an amaro as it's the most herbaceous (to me). I wonder how this would be with Zirbenz...

Picture of A Forest
2014 Saga Söderback
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Saga Söderback, Red Hook, Brooklyn, NY
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Really nice. A tad sweet perhaps . Up the booze to 2.5oz on next go.
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  • Martinez (Death & Co) — Old Tom Gin, Sweet vermouth, Maraschino Liqueur, Kirschwasser, Orange bitters, Lemon peel
  • (Variation on) Variations on a Theme — Old Tom Gin, Cherry Liqueur, Campari, Bitters, Maraschino Liqueur
  • Hercules — Old Tom Gin, Sweet vermouth, Maraschino Liqueur, Bitters, Orange cream citrate

Very unique, but I had the wrong Erborista... Also, the pic seems odd considering the Creme de violette and dram.

A drink made with Hamilton pimento dram might look like that. Agreed that the CdV is a surprise, though.

laerm commented on 11/21/2021:

Hi all –

Regarding a question in the comments here: my allspice dram and CdV were homemade so that may explain the surprising translucence of this drink.

@noksagt You are correct, an email with the OP confirmed "author's original creation" is right.
I'll probably stir this rather than shake when I try it. Cheers!

The slightly mossy gray/green is what I get with R&W Creme de Violette and St. Elizabeth Allspice Dram that I used. The 1/2 oz total of floral components (violet and elderflower) turns the drink into "A Florist" more than "A Forest" though. It isn't unpleasant, but the floral components dominate. Maybe cutting them to a barspoon each and adding some Zirbenz or Douglas Fir eau de vie would shift the balance?

Amari-o Bros.

1 1⁄2 oz Santa Maria al Monte
3⁄4 oz Cynar
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Angostura
Instructions

Stir; strain over large cube in rocks glass; lemon swath garnish

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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