The Mason-Dixon

2 oz Bourbon, Elijah Craig (Small Batch)
3⁄4 oz Lemon juice
1⁄2 oz Orgeat (VOLT recipe, may use commercial brand)
1⁄4 oz Maple syrup
1 ds Bitters, Fee Brothers Black Walnut (Scant dash)
1 lf Sage (toast lightly with match)
1⁄2 oz Egg white
Instructions

Add all ingredients to shaker and dry shake without ice. Add ice and shake. Double strain into cocktail coupe. Lightly toast sage with a match, slap, and drop on top of cocktail as garnish.

History

VOLT, 2015

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Carlo Caroscio, VOLT, Frederick, MD
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Fire Hat

2 oz Tequila
1 oz Mezcal
3⁄4 oz Campari
3⁄4 oz Bigallet China-China
1 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄4 oz Jalapeño Syrup
1 twst Grapefruit peel
Instructions

Stir, strain, rocks, garnish

Notes

The first version of this drink used a chile syrup made with habaneros. It might work with other kinds of peppers if one wanted it MORE hot or LESS hot also.

History

A smoky hot riff on the Oystercatcher

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafe Posey
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Bitter Apricot

3⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Campari
3⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
3⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain into a cocktail glass or coupe. Garnish with lemon peel.

Notes

Bright, bitter, fruit. Excellent bitter cocktail for the summertime.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Matt Crossman, Washington D.C.
Curator rating
Not yet rated
Average rating
4.5 stars
(47 ratings)
From other users
  • Really good. Could experiment with Aperol instead of Campari. — ★★★★★
  • A tad too bitter. Next time try 1oz rye, 1/2 Campari.
  • Top with ginger ale; try gran classico next time
  • Bright and likeable. Oddly a bit nutty. — ★★★★★
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  • Oddfellows Local 151 — Demerara Rum, Bigallet China-China, Jamaican rum, Pimento bitters, Lime juice, Honey syrup
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jaba commented on 5/24/2015:

A rare cocktail that appeals to both cocktail geeks (me) and people who like sweet things (wife, friends). 

drinkingandthinking commented on 7/17/2018:

Very nice balance of sweet, bitter and sour. I agree that a tiny bit more rye makes it better though.

CloverClubber88 commented on 3/08/2025:

Excellent - took the 1oz rye, 1/2 Campari advice and it tastes great - bitter, but not too much, a tad of sweetness, but wouldn’t call it sweet. Refreshing, absolutely!

New Friend

1 oz Rye
1 oz Aperol
1 oz Aromatized wine, Cocchi Americano
1 twst Orange peel (as garnish)
Instructions

Stir; strain; up; garnish.

History

Intended as a more accessible riff on the Old Pal.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Nick Caruana
Source reference

http://www.seriouseats.com/recipes/2014/02/new-friend-cocktail-rye-whis…

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Try 2:1:1
  • I liked it better doubling the rye relative to the other ingredients. — ★★★
  • Sweet, tasty, accessible. Though quite sweet, the balance with Rittenhouse worked. — ★★★★
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Bull Ramos Fizz

1 oz Mezcal
1 oz Fino sherry
3⁄4 oz Lemon juice
1⁄2 oz Orgeat
1⁄4 oz Vanilla syrup
1⁄2 oz Egg white
1 oz Soda water
Instructions

Dry shake, shake, strain over soda.

Picture of Bull Ramos Fizz
Cocktail.
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Hattori Hanzo

1 oz Blended rum, Banks 5 Island
1⁄2 oz Yuzu Sake, Ume no Yado Yuzu Shu
1⁄2 oz Curaçao, Senior Curaçao
1⁄2 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lime juice
1 wdg Lime (as garnish)
Instructions

Shake, fine strain, up, garnish with a tattooed lime wedge.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Canephoros commented on 9/14/2015:

Although the closest I could come was St Cllement Rhum Agricole and Ozeki Dry, I thought this was a nice drink (I do have Senior Curaçao and Cocchi.) I also used Key limes, perhaps 1/2 oz would have sufficed.

DrunkLab commented on 9/15/2015:

As fruity as Ozeki is, I'm sure the use of an unflavored sake in place of what's essentially a sake-based yuzu liqueur changes the flavor of the drink quite a bit. Glad you enjoyed it regardless.

Roman Holiday 2

8 lf Mint (leaves plus a sprig for garnish)
1⁄2 oz Simple syrup
1 oz Averna
1 oz Sweet vermouth (like Carpano Antica)
3⁄4 oz Lemon juice
1 sli Lemon (as garnish)
Instructions

Muddle mint and simple, add remaining ingredients and shake for 30 seconds. Strain into a rocks glass over fresh ice, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Mani Osteria & Bar, Ann Arbor, MI
Source reference

http://www.bonappetit.com/recipe/roman-holiday-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Linds2983 commented on 5/20/2015:

This is nice, if not a bit sweet.  I might cut the simple to 1/4 oz to test it.  

Clair de Lune

1 3⁄4 oz Gin, Martin Miller's
3⁄4 oz Sherry, Lustau Dry Amontillado
1⁄3 oz Licor 43
1 bsp Maraschino Liqueur, Luxardo
1 bsp Suze
3 ds Lime bitters, Scrappy's Lime
1 twst Lemon peel
Instructions

Stir lightly, strain into coupe, squeeze lemon peel into the glass over a lit match

Notes

I love it so much...

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Navy strength gin holds up well to the other flavors. Averna in place of Suze
  • Lots of great flavor. The sherry's a bit strong, so maybe tone down just a bit. Didn't have lime bitters
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Champagne Pick-Me-Up

1 oz Cognac
1 1⁄2 oz Orange juice
2 ds Grenadine
3 oz Brut Champagne
Instructions

Mix all but Champage, strain, serve in Champagne flute or wine glass

History

Served at the Ritz Bar, Paris circa 1936

Yields Drink
Year
1936
Authenticity
Authentic recipe
Creator
The Ritz, Paris, France
Source reference

Essential Cocktail, Dale Degroff

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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The Pontchartrain

1 1⁄2 oz Bourbon
1 oz Tawny port (10 years)
1⁄2 oz Grenadine (Homemade)
1 bsp Lemon juice
2 ds Peychaud's Bitters
1 rinse Absinthe
Instructions

Stir ingredients for 2 minutes in ice, then strain into a coupe glass that has been pre rinsed in Absinthe.

Lemon twist. Coupe.

Notes

Use home-made grenadine if at all possible. Commercially available grenade tends to drown out the other flavours (probably use only 1/4 oz then)

Cocktail created by Giovanni Martinez in 2009 at The Buffalo Club, Santa Monica and is named after Lake Pontchartrain in New Orleans.

Picture of The Pontchartrain
Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Giovanni Martinez in 2009 at The Buffalo Club, Santa Monica
Source reference

http://thefussyone.com

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • falls between a Manhattan and a Sazerac, both favorite of mine.
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HallA commented on 11/08/2021:

This is a little triumph... the lemon juice balances wonderfully and is a great use for good homemade grenadine. Love it.

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