Blackenrye Smash

1 1⁄2 oz Rye, George Dickel
1 oz Simple syrup
3⁄4 oz Lemon juice
2 ds Cinnamon bitters (House)
1 1⁄2 oz Blackberry syrup (House)
Instructions

Combine all. Shake. Strain. (Glassware: Old Fashioned / Ice: King cube / Garnish: Mint leaf on king cube)

YieldsDrink
Authenticity
Altered recipe
Creator
Ryan Manka
Cobble Hill Restaurant
Cedar Rapids, Iowa
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Ol' City

2 oz Bourbon, Old Forester 86
3⁄4 oz Kirschwasser, Luxardo
2 ds Cinnamon bitters (House)
Instructions

Combine all. Stir with ice. Strain.

(Glassware: Old Fashioned / Ice: King cube / Garnish: Luxardo Cherry and Orange twist)

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Andy Schumacher
Cobble Hill Restaurant
Cedar Rapids, Iowa
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Pearly*

1 oz Nicaraguan Rum, Flor de Caña Extra Dry
1 oz Apple liqueur
1⁄2 oz Lime juice
1 t Honey syrup
2 oz Soda water
Instructions

Shake, strain over rocks and soda.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
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Flâneur

1 oz Sweet vermouth, Dolin
1 oz Bonal Gentiane Quina
1⁄2 oz Campari
1⁄2 oz Cognac, Pierre Ferrand 1840
Instructions

Stir, strain, up.

Notes

Riff on Robert du Viel's Boulevardier.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(22 ratings)
From other users
  • Very good - I always find vermouth-forward drinks seem to lack some depth to my taste. I added a ds of Black Walnut bitters to good effect.
  • Excellent. Lovely balance. One of the best low(ish)-alcohol drinks I've had.
  • Sweet but with depth from the Compari. Nicely balanced. Rate 5
  • Used Maison Rouge. Rounded up to a 3 oz. drink and was not sorry. Smooth and complex. — ★★★★★
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Boulevardier (1929)

2⁄3 oz Aromatized wine, St. Raphaël
2⁄3 oz Aromatized wine, Dubonnet
1⁄3 oz Campari
1⁄3 oz Cognac
Instructions

Stir, strain, up.

Notes

As far as I know, unrelated to the more famous drink of the same name, despite the same city of provenance and Campari in common.

YieldsDrink
Year
1929
Authenticity
Authentic recipe
Creator
Attributed to Robert du 'Viel.'
Source reference

Georges Gabriel Thenon's Cocktails de Paris Présentés de RIP

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Camomila

1 oz Gin
1 oz Chamomile liqueur, Marolo Chamomile Grappa liqueur
1⁄4 oz Honey syrup (2:1)
1⁄2 oz Meyer lemon juice
1⁄4 oz Lemon juice
3 ds Bitters, Dandelion & Burdock
Instructions

Shake, strain, up, garnish with chamomile blossoms.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Shelly Lindgren, A16 Rockridge, Oakland, CA.
Source reference

http://punchdrink.com/recipes/camomila/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Libra

2 oz Tequila, Ocho Blanco
3⁄4 oz Dill syrup (2:1 sugar:water)
1 oz Tangerine juice
1⁄2 oz Lime juice
3⁄4 oz Egg white
Instructions

Dry shake, shake, strain, up, garnish with a bit of matcha powder and a dill sprig.

Notes

Created for Trick Dog's zodiac-themed menu, named for what's supposedly the most likable of all signs, though everyone knows Scorpio's where it's at.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Morgan Schick, Trick Dog, San Francisco, CA.
Source reference

http://punchdrink.com/recipes/libra/

Curator rating
Not yet rated
Average rating
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I Am... I Said

2 oz Amontillado Sherry
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Genever, Bols
1⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 dr Menthol tincture
Instructions

Shake, strain over crushed ice in a double rocks glass, garnish with mint and an orange half wheel.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Morgan Schick, Trick Dog, San Francisco, CA.
Source reference

http://punchdrink.com/recipes/i-am-i-said/

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Bevx commented on 11/05/2014:

I feel like this would be quite refreshing on a hot August night.

Fall Monty

15 oz Amontillado Sherry
5 oz Apple brandy, Lairds Bonded
5 oz Lemon juice
2 oz Cinnamon syrup
5 Lemon
3⁄4 c Sugar
10 oz Tea, Tea Forte Harvest Apple (or rooibos; strong)
23 3⁄8 oz Cider (Spanish; one bottle)
Instructions

Make an oleo saccharum from the peels of the lemons and the sugar. Stir into tea until dissolved to make sherbet. Stir in the rest of the ingredients (minus the cider) and discard the lemon peels. Pour into a punch bowl over large ice and top with the cider. Ladle into individual servings. Garnish with cinnamon sticks and apple slices.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Katie Stipe, NYC.
Source reference

http://punchdrink.com/recipes/fall-monty/

Curator rating
Not yet rated
Average rating
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