Oakland Iced Tea

1⁄2 oz Fernet Branca
1⁄2 oz Rye, Bulleit
1⁄2 oz Vodka
1⁄2 oz Gin, Hendrick's
1⁄2 oz Rum, Koloa
1⁄2 oz Orange liqueur, Citronge
1⁄2 oz Meyer lemon juice
1 cube Sugar cube
1 wdg Lemon
1 ds Peychaud's Bitters
1 dr Bitters, Napa Valley (Toasted Oak)
1 spg Thai Basil
Instructions

Muddle sugar cube with lemon wedge, add spirits & Peychaud's,
Stir over ice. Serve with garnish in highball glass shpritzed with some nutty bitters.

History

Representing East Bay in honor of Golden State's run at LeBron. Only thing missing was soy or fish sauce- just couldn't.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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The Count's Swizzle

1 1⁄4 oz Pisco, Kappa
3⁄4 oz Campari
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Strega
3⁄4 oz Lemon juice
1 twst Lemon peel (Garnish)
Instructions

Build, double rocks glass, crushed ice. Swizzle till frost forms, garnish.

History

ShakeStir June 2015 Flash Competition Winner

Picture of The Count's Swizzle
photo courtesy of shakestir.com
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Source reference

http://www.shakestir.com/competitions/ctl/competitiondetails/mid/638/id…

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Sophisticated finish on a grapefruity refresher. — ★★★★
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The Misfit

1 1⁄2 oz Mezcal
1⁄2 oz Pear eau de vie
3⁄4 oz Lime juice
1⁄2 oz Honey syrup
1⁄4 oz Allspice Dram (scant)
Instructions

Shake, strain, rocks.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A very tasty winter margarita.
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Northern Lights (Lucinda Sterling)

1 1⁄2 oz Gin, Tanqueray 10
3⁄4 oz Aromatized wine, Lillet Rose
1⁄2 oz Curaçao
1 oz Grapefruit juice
1⁄2 oz Lime juice
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain into a sour glass, garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Lucinda Sterling, Middle Branch, NYC.
Source reference

http://bitbyafox.com/?p=4585

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Shawn C commented on 12/26/2023:

The reference link seems to have some connection problems as of 2016, but is accessible through the Wayback Machine as: https://web.archive.org/web/20150706011708/http://bitbyafox.com/?p=4585. (Later links seem to take an extremely long time to actually redirect and load? Or don't load at all...odd.) The drink is okay, sort of single note grapefruit/citrus. The Lillet Rose isn't able to add much body against so much citrus acidity, and goes mostly unnoticed.

High Society Cocktail

2 oz Blended Scotch, Chivas 12
1⁄2 oz White Crème de Menthe
1 bsp Fernet Branca
1 lf Mint (as garnish)
Instructions

Gently throw back and forth between both tins of the shaker and strain into a chilled coupe. Attach the garnish to the rim of the glass with a small clothes pin.

Notes

One of Gary Regan's 101 Best New Cocktails 2015. Named for the Frank Sinatra film.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Verrier Maxime, Pollen Street Social, London.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Used Famous Grouse. The fernet added back some of the gravitas lost by my cheapo creme de menthe. Sweet, like an After Eight mint but cleaner.
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The Long Journey

1 1⁄2 oz Amontillado Sherry
1 oz Cynar
1⁄2 oz Bonal Gentiane Quina
2 ds Bitters, Bitter Truth Celery
1 twst Lemon peel (Garnish)
Instructions

Stir, strain, chilled cocktail glass, expressed lemon peel garnish.

Picture of The Long Journey
Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Source reference

http://www.shakestrainandsip.com/?p=64

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • 3.5
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MOJO1229 commented on 7/10/2017:

A highly recommended short trip for "The Long Journey." For Cynar lovers, this drink is a disappointment. Ditto for Bonal lovers. Likewise for lovers of a good cocktail. Its taste is light, and there's no "body." The Sherry overwhelms the Cynar, and the Bonal. Were I to try and rescue "The Long Journey," my first step would be to reduce the amount of Sherry to 1 oz. I would also either trade in the celery bitter for another, or add another--probably the latter.

I rate this drink at 2.5, and call it a work in progress.

Bellini

4 1⁄2 oz Prosecco
1 1⁄2 oz Peach puree
Instructions

Add peach purée to champagne flute, top with prosecco and stir with a chopstick

Yields Drink
Year
1945
Authenticity
Authentic recipe
Creator
Giuseppe Cipriani, Venice, Italy
Source reference

The Bar Book, Jeffrey Morgenthaler

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Yeasayer

2 oz Rye, Angel's Envy
1⁄2 oz Islay Scotch, Lagavulin 16
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄4 oz Allspice Dram, St. Elizabeth (scant)
Instructions

Shake, strain, rocks.

Notes

A boozy monster.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Used a cheaper rye so didn't get the full effect here, but this left me thinking a Penicillin is similar but better.
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Williams Christ Superstar

1 2⁄3 oz Pear eau de vie (a good quality)
2⁄3 oz Lemon juice
1⁄2 oz Simple syrup (maybe 2 cl - it depends on the Riesling)
2 t Jägermeister
2 oz Champagne (Best with good sparkling Riesling)
8 lf Mint
Instructions

Shake all ingidients but the champagne
finestrain & top with champagne

Notes

A german twist on the Old Cuban.

Created while a german tiki workshop from Jägermeister´s Hubertus Rat

History

2015

Yields Drink
Authenticity
Your original creation
Creator
Björn Bochinski
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Kite Tail

4 lf Mint (plus one more for garnish)
1 sli Lemon
1 oz Bourbon
3⁄4 oz Rhubarb syrup
1 oz Hard cider (dry)
Instructions

In a shaker, muddle mint leaves and lemon. Add Bourbon and syrup and shake. Strain into a coupe, top with cider, garnish with a mint leaf.

Notes

To make the rhubarb syrup, take two cups of chopped rhubarb, 1/2 cup sugar and 1/2 cup water. Simmer this for 8-10 minutes unti rhubarb is soft. Remove from heat and let cool slightly, then strain, pressing the rhubarb to extract liquid.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Tasting Table Kitchens
Source reference

http://www.tastingtable.com/cook/recipes/rhubarb-recipe-rhubarb-simple-…

Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 6/04/2015:

Curated this. Moved syrup recipe to the notes. Rewrote instructions to avoid copyright infringement. Added date. Thanks,  Zachary

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