None but the Brave

1 1⁄2 oz Whiskey, Westward Oregon Straight Malt Whiskey
1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
1 ds Bitters, Angostura
3 ds Allspice
Instructions

Shake with ice, strain into glass, garnish with lemon peel.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://housespirits.com/recipes/none-but-the-brave/

Curator rating
Not yet rated
Average rating
Not yet rated
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Lucino's Delight

2 oz Gin
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Maraschino Liqueur
1⁄4 oz Amaro Lucano
Instructions

Stir, strain, straight up, coupe

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co. NYC
Source reference

Death & Co: Modern Classic Cocktails, p.166

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • 4/25/15
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Kindred Cocktails commented on 4/25/2015:

Specified the amaro, tightened up the instructors to our style guidelines, and added the reference. Sounds good. Not too sweet?

Blue Velvet

1 1⁄2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Jamaican rum, Smith & Cross
3⁄4 oz Lime juice
3⁄4 oz Ginger syrup
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Very good. Similar to Penicilin, but more tart. Subbed Plantation Dark cause that's what I had. I wonder how it would be with Smith & Cross. — ★★★★
  • Also works as an egg white sour.
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Cynartown

2 oz Gin
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cynar
1 Brandied cherry (as garnish)
Instructions

Stir with ice, strain into glass. Garnish with cherry.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co. NYC
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Delicious. A strong Cynar cocktail that's not too sweet.
  • The gin and the "darker" ingredients didn't entirely resolve for me. I used Tanqueray; maybe a different gin would be more successful.
  • 4/23/15
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bza commented on 4/23/2015:

This was the first drink I ever had at Death and Co in 2008. I ordered a "cheenartown" and the waitress said "I think it's sighnartown." But we were all kids back then!

DrunkLab commented on 4/23/2015:

Phil Ward is a genius at making drinks, but so terrible when it comes to naming them. I do have to salute him for his love of cheesy dad puns, as here.

lesliec commented on 6/09/2018:

Curated; added cherry garnish per D&C book.

Odette

1 1⁄2 oz Cognac
3⁄4 oz Pineau des Charentes
3⁄4 oz Lemon juice
1⁄4 oz Passion fruit syrup
1 ds Bitters
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Upped Ante

1 oz Bourbon
1 1⁄4 oz Cynar
1⁄2 oz Fernet Branca
1⁄2 oz Campari
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 bsp Absinthe (scant, can also sub Herbsaint)
1 bsp Maraschino cherry syrup, Luxardo (scant)
3 twst Lemon peel (express oil)
Instructions

Combine all ingredients in mixing glass (express oil from lemon peels and discard), stir, rock.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Swapped the measurements of the Bourbon and Cynar and reduced Fernet to 1/4oz. As I drink it, might want to reduce the Cynar a bit or sub in a different Amaro....but still like it.
  • Excellent drink wouldn’t change a thing
  • Very nice. Very complex. Reduced Fernet to 1/4. Dribbles of Absinthe and Luxardo — ★★★★★
  • Strong, menthol, bourbon. If you contemplate the drink you can taste the cynar and maraschino, good drink for contemplating life.
Similar cocktails
lesliec commented on 4/28/2015:

I reallly like this - pushes all my bitterest buttons. Wife hated it. Can't win 'em all ...

bitterhole commented on 4/30/2015:

I won't lie - it's bitter as hell. On purpose. :)

Travis Bickel commented on 12/16/2022:

Swapped the measurements of the Bourbon and Cynar and reduced Fernet to 1/4oz. As I drink it, might want to reduce the Cynar a bit or sub in a different Amaro....but still like it.

Constitution Hound

1 oz Rye
1 oz Campari
1 oz Fernet Branca
1⁄2 oz Bigallet China-China
1 bsp Absinthe
3 ds Peychaud's Bitters
1 twst Grapefruit peel
Instructions

Stir, strain, rocks, garnish.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafe Posey
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Next time: 3/4 oz Fernet.
  • My wife thanked me three times for making the cocktail. Substituted Averna for the China. — ★★★★★
  • can easily sub in an Amaro for the China China, need be.
Similar cocktails
Mike F commented on 3/12/2023:

Tasty drink, although perhaps a touch less Fernet would get a better balance. It definitely comes through loud and clear. Still delicious as is.

Fixer Upper

1 1⁄2 oz Gin
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Bigallet China-China
1⁄4 oz Fernet Branca
1 t Bénédictine
1 t Absinthe
2 ds Peychaud's Bitters
1 twst Grapefruit peel
Instructions

Stir, strain, rocks, garnish

History

Variation on Broken English (http://www.kindredcocktails.com/cocktail/broken-english)

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafe Posey
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Strong flavors but they're in small enough quantities that they don't overpower.
Similar cocktails
friskydingo commented on 3/24/2016:

I like the complexity and the bitterness but couldn't get past a few sips - the drink is too boozy (or too boozy for me). Perhaps, I would cut the gin, china-china, and absinthe portions in half.

Old College Try

1 1⁄2 oz Bourbon
1⁄2 oz Jamaican rum, Appleton Estate V/X
1⁄4 oz Grapefruit liqueur, Giffard
1⁄4 oz Ginger syrup (spicy)
1 t Fernet Branca
1 spg Mint (as garnish)
Instructions

Build in a julep cup, topping with crushed ice and garnishing with a slapped sprig of mint. Insert straws among the mint and serve.

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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The Verdure

2 oz Gin
1 oz Pineapple juice
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Simple syrup
1⁄2 oz Lime juice
Instructions

Shake, strain, straight up, coupe.

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

http://www.tastingtable.com/entry_detail/national/17191/drinks_home/Coc…

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • The subtle pineapple makes this a worthy member of the Gin/Chartreuse/Lime family (though it lacks the complexity of the Last Word) Almost halved the simple but still a tad sweet. Would halve next time. — ★★★★
  • Lovely cocktail ... I dropped the simple to 1/2 --- I think Yellow Chartreuse might be fit better from a flavor standpoint --- I will try next time and report back — ★★★★
  • Made with Olympia, and skinny syrup measure per comments. Nice texture, but the tastes somewhat cancel each other out. Maybe a London dry was the wrong gin to use here. Reminds me of citrus pulp.
  • Tasty and refreshing. A nice spring cocktail, but with some depth - not frivolous. The Chartreuse is pretty prominent. I muddled pineapple and substituted a teaspoon of powdered sugar and a splash of water for the simple. — ★★★★★
  • A little too sweet. Slightly less simple next time.
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TheTaj commented on 4/20/2017:

Tasty and refreshing! A Spring cocktail with some depth.

svenbass commented on 12/19/2017:

Lovely cocktail ... I dropped the simple to 1/2  ---  I think Yellow Chartreuse might be fit better from a flavor standpoint  --- I will try next time and report back

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