Tristam Shandy

6 oz Porter beer
3⁄4 oz Bonal Gentiane Quina
1⁄4 oz Cassis
1 oz Scotch
Instructions

Build in a mug.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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The Bellwether

1 1⁄2 oz Japanese Whisky, Yamazaki 12
1⁄2 oz Islay Scotch
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup
1⁄4 oz Crème de mure
Instructions

Shake briefly with a few rocks, strain over crushed ice, garnish with mint and blackberries, serve with straws.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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  • Scotch Violet — Japanese Whisky, Crème Yvette, Lemon juice, Honey syrup, Lemon peel
  • Yujacha Sour — Japanese Whisky, Yuzu bitters, Lemon juice, Honey syrup, Yuzu preserves, Egg white
  • Smokescreen — Islay Scotch, Herbal liqueur, Lime juice, Simple syrup, Mint
  • Islay Dawn — Islay Scotch, Pear liqueur, Honey syrup, Lemon juice, Simple syrup
  • Islay be seeing you — Islay Scotch, Navy strength rum, Honey syrup, Ginger syrup, Lemon juice, Yuzu juice, Candied ginger

Suffragette

2 oz Gin
3⁄4 oz Dry vermouth
1⁄4 oz Cynar
1⁄4 oz Bénédictine
1 twst Lemon peel (expressed and inserted)
1 spg Rosemary (as garnish; optional)
Instructions

Stir, strain, up, twist, garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
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  • Merry Widow — Gin, Dry vermouth, Bénédictine, Bitters, Absinthe, Lemon peel
  • Freeside — Gin, Bianco Vermouth, Caramelized Ramp Bitters, Cucumber, Dill, Lemon peel
  • King's Elixir — Gin, Bianco Vermouth, Goldwasser, Celery bitters, Lemon peel
  • The Eyrie — Gin, Dry vermouth, Eau de vie of Douglas Fir, Herbal liqueur, Grapefruit bitters, Grapefruit peel
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Porthole Fix

2 oz Port
3⁄4 oz Lime juice
1⁄4 oz Raspberry syrup
Instructions

Shake, strain over crushed ice, garnish lavishly with fresh fruit.

Notes

A half ounce of applejack or rum fortifies this nicely.

History

Part of my continuing catalogue of old-timey drinks that should have and may have existed but aren't (afaik) attested to anywhere.

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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  • Port of Havana — White port, Bitters, Grapefruit bitters, Lime juice, Vanilla syrup, Lime

'Kinch

2 oz Irish whiskey
3⁄4 oz Ginger-Honey Syrup
3⁄4 oz Lime juice
1 pn Cayenne pepper (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Mrs. Doyle — Irish whiskey, Swedish Punsch, Lemon juice, Simple syrup
  • Irish Maid — Irish whiskey, Elderflower liqueur, Lemon juice, Simple syrup, Cucumber
  • Five Points Sour — Irish whiskey, Port, Lemon juice, Cinnamon syrup
  • Yujacha Sour — Japanese Whisky, Yuzu bitters, Lemon juice, Honey syrup, Yuzu preserves, Egg white
  • Smoke and Mirrors (Alex Day) — Blended Scotch, Islay Scotch, Absinthe, Lime juice, Simple syrup, Mint

Frontera Toddy

1 oz Sherry, Lustau East India Solera
1⁄2 oz Honey Liqueur, Krupnikas
3⁄4 oz Apple Shrub
1⁄2 oz Cinnamon syrup (1:1 syrup, canela cinnamon)
1⁄4 oz Allspice Dram, St. Elizabeth
5 dr Kosher Salt (Saline solution - 4:1 filtered water to kosher salt)
Instructions

Place larger side of cocktail shaker inside of smaller tin to keep your hand from burning. Add all ingredients and use milk steaming wand from espresso machine to heat. Pour into Tom and Jerry glass and fill with very hot water. Garnish with a lemon twist with a clove pinned through the middle.

Notes

Apple shrub recipe: Cut 3 honey crisp and 3 fuji apples in small dice. Add to sanitized glass jar. Cover fruit with quality apple cider vinegar. Cover top of jar with cheesecloth and rubber band. Let sit for 5-7 days. Strain fruit through chinois and gently press solids to extract any juice. Dump solids. Weigh liquid and add equal weight in superfine white sugar. Blend until sugar is dissolved. Keep refrigerated and serve for up to a month. Recipe typically yields ~1000 grams liquid.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Carlo Caroscio, VOLT, Frederick, MD
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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No similar cocktails found.

Anastasia Cocktail

2 oz Canadian whisky
1 oz Ramazzotti
1⁄2 oz Lime juice
2 ds Orange bitters
1 Brandied cherry (as garnish)
Instructions

Stir with ice, strain into chilled cocktail glass, garnish with brandied cherry

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

Whiskey Advocate, Fall 2014

Curator rating
Not yet rated
Average rating
2 stars
(3 ratings)
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  • Balloon Farm — Scotch, Cynar, Aperol, Peychaud's Bitters, Lemon juice, Lemon peel
  • Urbano — Bourbon, Averna, Aperol, Peychaud's Bitters, Fennel bitters
  • Sportsman's Cocktail — Bourbon, Zucca, Luxardo Bitter, Bitters, Absinthe
  • Orange Union — Bourbon, Campari, Wolfberger Amer Orange, Triple sec, Orange peel

Artillery

1 1⁄2 oz Gin
1 1⁄2 t Sweet vermouth, Carpano Punt e Mes
2 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, straight up, chilled cocktail glass

Notes

The original recipe calls for 2/3 gin to 1/3 vermouth, without bitters.

History

Used orange bitters rather than the unspecified ones in original recipe. Used Punt E Mes in place of generic Sweet Vermouth

Yields Drink
Year
1930's
Authenticity
Altered recipe
Source reference

Mr Boston, Savoy cocktail book.

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Dan commented on 1/04/2015:

Curated slightly to add historic recipe, fix typo, and shorten instructions to Kindred Cocktails style guidelines.

Any Port in a Storm

2 oz Apple brandy
1 oz Port
3⁄4 oz Raspberry syrup
3⁄4 oz Lime juice
1⁄4 oz Apple juice
Instructions

Shake, strain, one big rock.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Amazing drink. That said, next time I make it I am goign to try it with a dash of Dashfire's Spiced Apple Bitters. I have a feeling it will turn it up to 11.
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  • Fleet Following — Calvados, Chinato, Grapefruit juice, Ginger syrup
  • Lady Midnight — Calvados, Sweet vermouth, Bénédictine, Herbal liqueur, Bitters, Cherry
  • Impeachmint — Bourbon, Sweet vermouth, Peach liqueur, Tea liqueur, Simple syrup, Peach, Mint
  • Mo Board — Irish whiskey, Pear liqueur, Aromatized wine, Bitters, Orange juice, Salt

Fernet & Jerry

2 oz Tom & Jerry batter (see Notes)
1 1⁄2 oz Fernet Branca
1⁄2 oz Cognac
2 oz Milk (hot)
1 pn Nutmeg (as garnish)
Instructions

Spoon batter into a warmed mug with handle. Stir in fernet and cognac, then hot milk. Grate nutmeg on top.

Notes

For the batter: Separate 3 eggs into two bowls. Beat the whites with 1/8 tsp. cream of tartar until soft peaks form. Beat the yolks with 1/2 oz. aged rum, then beat in 1 c. superfine sugar, and ground spices (1/8 tsp. each cinnamon, mace, and allspice plus a small pinch of cloves). Fold in the beaten egg whites.

Yields Drink
Authenticity
Authentic recipe
Creator
John Gertsen
Source reference

http://www.foodandwine.com/recipes/fernet-and-jerry-cocktails-2012

Curator rating
5 stars
Average rating
5 stars
(2 ratings)
From other users
  • Outstanding holiday tipple. The creamy ingredients soften Fernet's medicinal edge, and its minty quality fits in perfectly. — ★★★★★
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