Sunday In The Park

1 1⁄2 oz Aromatized wine, Lillet Blanc
1 1⁄2 oz Bourbon, Buffalo Trace
1 oz Lemon juice
1 ds Bitters, Angostura
1⁄4 oz Simple syrup
2 spg Thyme
2 oz Soda water
Instructions

Combine all ingredients (1 of the thyme sprigs), shake, and double strain into Collins glass with ice. Top off with soda water and garnish with thyme sprig.

YieldsDrink
Authenticity
Unknown
Source reference

http://www.foodandwine.com/fwx/drink/3-summer-drinks-make-lillet-blanc

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • definitely needs the thyme — ★★★★
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TheTaj commented on 2/05/2016:

Made this with what I had on hand (JB bourbon and no thyme).  Nice cocktail, but I can see how the thyme would really make it complete.  I may revise my rating up after I try it with some thyme.

Peach & Bourbon Sour

2 oz Bourbon
1 oz Peach Shrub
1 oz Egg white
1 t Lemon juice
Instructions

Dry shake all ingredients then add ice and shake. Double strain over cocktail coupe. Garnish with edible flower.

YieldsDrink
Authenticity
Unknown
Source reference

http://www.huffingtonpost.com/2014/05/29/shrub-recipe_n_5405811.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Peachy Keen

1 1⁄2 oz Gin, 209
3⁄4 oz Simple syrup
3⁄4 oz Lime juice
1⁄2 oz Peach Shrub
Instructions

Shake Ingredients then strain into cocktail coupe.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Not Waving But Drowning

1 1⁄4 oz Gin, Beefeater
3⁄4 oz Aquavit, Krogstad
3⁄4 oz Bianco Vermouth
1 ds Orange bitters
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Nimble, herbal, nicely proportioned.
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Thomas Waugh's One, One, One (older, but more recently added to Kindred) is nearly identical. 

Huh. So it is. I'm happy to take this one down, since Waugh's came first. 

It's your drink and your call, but 12 people have it in their cocktail book. I think the note is sufficient. Thanks, Zachary

Chemlabier

1 oz Bourbon, Knob Creek (single barrel 120)
1 oz Gran Classico
1 oz Aromatized wine, Cocchi Americano Rosa
2 ds Bitters (Dead Rabbit Orinoco)
6 dr Bitters, Bittermens Xocolatl Mole
Instructions

Stir and strain into a rocks glass containing a large ice object.

Picture of Chemlabier
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Bittersweet — ★★★★
  • Without bitters
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Rattle-Skull (Penn Commons)

3⁄4 oz Gold rum, Thomas Tew (Washington Post suggests Mt. Gay as alt))
3⁄4 oz Applejack
1⁄4 oz Lime juice
5 oz Porter beer, DC Brau Natas (WaPo suggests Breckenridge Vanilla Porter)
1 ds Brown Sugar Simple syrup (optional, to taste)
1 pn Nutmeg (as garnish)
Instructions

Build in a Champagne flute or other stemmed glass, topping with the porter, and garnish with freshly grated nutmeg.

Notes

Adaptation of the Colonial-era beverage.

YieldsDrink
Authenticity
Altered recipe
Creator
Scott Clime, Penn Commons, Washington, DC.
Source reference

http://www.washingtonpost.com/pb/recipes/rattle-skull/14341/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Jillian Vose's Daiquiri

3⁄4 oz Nicaraguan Rum, Flor de Caña Extra Dry
3⁄4 oz Demerara Rum, El Dorado White
1⁄2 oz Blended rum, Banks 5 Island
1 oz Lime juice
1⁄2 oz Cane syrup
1 wdg Lime (as garnish)
Instructions

Shake, strain, up, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jillian Vose, Death & Co, NYC.
Source reference

Death & Co: Modern Classic Cocktails, p. 264

Curator rating
Not yet rated
Average rating
Not yet rated
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Sunset at Gowanus

2 oz Venezuelan rum, Santa Teresa 1796
1⁄4 oz Apple brandy, Lairds Bonded
1⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lime juice
1⁄2 oz Grade B maple syrup
Instructions

Shake, strain, up.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Alex Day, Death & Co, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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Javanese Daiquiri

1 oz Batavia Arrack, Van Oosten
1 oz Trinidad rum, Scarlet Ibis
1 oz Lime cordial (Toby Cecchini's; see link)
3 lf Curry (shaken)
1 wdg Lime (as garnish)
Instructions

Shake, strain over cracked ice, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Tyson Buhler, Death & Co, NYC.
Source reference

http://tmagazine.blogs.nytimes.com/2011/05/02/case-study-building-a-bet…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Privateer — Batavia Arrack, Falernum, Jamaican rum, Aromatized wine, Orange bitters, Lime juice, Nutmeg
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A synergistic union of gimlet and daiquiri. I used some of my own lime cordial from last year (from a prodigious tree out back), infusing it with fresh lemon zest to get the flavor right before making the cocktail. I picked up some curry leaves a few days ago for cocktails. The combo with the Scarlet Ibis and Arrack works. There is a light, bright, grassy hogo and lime with the right balance of sweet and sour. This is a solid 4.

Jovencourt Daiquiri

2 oz Haitian Rum, Barbancourt white
1⁄4 oz Mezcal, Del Maguey Vida
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
Instructions

Shake, strain, up.

YieldsDrink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Used LA Favorite Blanc. The spirit dominates but in a good way. The rhum smells delicious and tastes complex.
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