Charterhouse

1 1⁄4 oz Oloroso sherry
3⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
1⁄2 oz Simple syrup
Instructions

Shake with ice and strain into a cocktail glass.

Yields Drink
Authenticity
Unknown
Creator
Viale, Cambridge, MA
Source reference

http://cocktailvirgin.blogspot.com/2015/02/charterhouse.html

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Swann's Way

1 1⁄2 oz Cognac
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1⁄2 oz Apricot liqueur
1 rinse Absinthe
Instructions

Shake, strain, up, garnish with a dried apricot on a pick.

Notes

Nice topped with sparkling wine—an Odette, maybe?

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Apricot predominates for me. Wife says she tastes Sucrets and I can see that. — ★★★
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  • Ties That Bind — Cognac, Pineau des Charentes, Bénédictine, Bigallet China-China, Lemon juice, Lemon peel
  • Trampled Rose — Scotch, Apple brandy, Aromatized wine, Bitters, Lemon juice, Raspberry syrup
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Zachary Pearson commented on 3/29/2015:

Rafa,

This is nice, but the Cognac gets a bit lost. I was thinking about subbing 1/2 oz of the Cocchi for Pineau des Charentes, but that may be getting toward a new drink. Thanks, Zachary

DrunkLab commented on 3/29/2015:

Zachary,

Maybe increase the Cognac to 1 1/2 oz? I was trying to make a drink to use my Apry in, and wanted to use Pierre Ferrand 1840 to bolster the apricot notes, not to give the drink much of a brandy character per se. As it is, this is basically a Hoop-La by way of a Self Starter. Your shaken Cognac and Pineau idea sounds intriguing--maybe a Pompadour riff?

Thanks,

Rafa

Do The Right Thing

1 1⁄2 oz Rye, Rittenhouse 100
1 oz Apple brandy, Lairds 100 proof
2⁄3 oz CioCiaro
1⁄3 oz Dry vermouth, Dolin
1 bsp Amaretto, Disaronno
2 ds Bitters, Angostura
1 ds Orange bitters, Regans' orange bitters
1 Lemon peel
Instructions

Combine all liquors in mixing glass. Fill 3/4 with ice, stir for 20 seconds. Strain into chilled coupe. Express lemon peel above glass, gently wipe rim and stem with spent peel. Twist and use for garnish.

Notes

Round, full-bodied, complex. Velvety. The high proof of the spirits used maintains the balance against some sweet and flavorful liqueurs. Much... bigger... than a Manhattan. If using a different Amaretto, might need to adjust amount.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
doktorjustice for Iris Cafe, Brooklyn, NY
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • I did 1 1/2 lairds and 1 rye
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  • Bells and Whistles — Bourbon, Bonal Gentiane Quina, Amontillado Sherry, Averna, Apricot liqueur
  • The City Hall — Rye, Apple brandy, Bual Madeira, Cynar, Ramazzotti, Lemon peel
  • Blue Collar Cocktail — Rye, Sweet vermouth, Maraschino Liqueur, Orange bitters, Bitters, CioCiaro, Lemon peel

The Old Portland Cocktail

1 1⁄3 oz Bourbon, Old Weller Antique 107
1⁄2 oz Dry vermouth, Dolin
1 t Blackberry liqueur, Clear Creek
2 ds Bitters, Angostura
1 twst Lemon peel (expressed and inserted)
1 Blackberry (skewered, as garnish)
Instructions

Stir, strain into a chilled cocktail goblet, express and insert the lemon peel, garnish, serve with a side of soda.

Notes

Willett presents other possible ratios for the ingredients, at the link.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Andrew Willett, Elemental Mixology
Source reference

https://elementalmixology.blog/2015/03/25/drink-of-the-day-the-old-port…

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Extraordinarily dry. I'd double the blackberry liqueur. (I used a homemade blackberry liqueur so that might have been the issue.)
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mako commented on 4/03/2021:

This drink is very dry and quite small. The Central Park is a very similar, and IMHO better, version of this drink. It's also from Portland so perhaps there's a relationship between these? The notes suggests that there are variations discussed at the link but the link itself seems to have bitrot away.

Zachary Pearson commented on 4/03/2021:

And these days, very expensive. Updated the link (the blog moved) Thanks,  Zachary

Oddfellows Local 151

1 oz Demerara Rum, Lemon Hart 151
1⁄4 oz Jamaican rum, Smith & Cross
1 oz Bigallet China-China
3⁄4 oz Lime juice
3⁄4 oz Honey syrup
1 ds Pimento bitters
Instructions

Shake, strain into a tiki mug over rocks, garnish with a spent lemon or lime shell filled with 1/4 oz Lemon Hart 151 lit aflame, serve with straw.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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  • Sur del Sol — Pisco, Blanco tequila, Aperol, Bitters, Grapefruit bitters, Lemon juice, Agave syrup, Cucumber, Salt
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Mexican Radio

2 oz Reposado Tequila, El Tesoro Reposado
1⁄2 oz Cynar
1⁄2 oz Apricot liqueur, Rothman & Winter Orchard Apricot (dial back if using a sweeter apricot liqueur)
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir over ice, strain into coupe/cocktail glass, dash in bitters, enjoy. Repeat.

Notes

Also takes well to a mezcal rinse. If you love that sort of thing.

Yields Drink
Year
2008
Authenticity
Your original creation
Creator
plattetude
Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • I was surprised by how much I loved this drink. It's balanced and excellent. I want to do this again with the mezcal rinse.
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Púrpura

1 oz Rhum Agricole
1 oz Añejo rum
1⁄3 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Açaí juice
1⁄2 oz Lime juice
1⁄4 oz Orgeat
Instructions

Mix all ingredients, shake, double strain

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Mellow Corn 'N Oil

1 1⁄2 oz Corn Whiskey, Mellow Corn (100 Proof)
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Falernum, Velvet Falernum
Instructions

Build over cracked ice

History

A riff on the classic Corn 'N Oil

Picture of Mellow Corn 'N Oil
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Josh Miller, inuakena.com
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Didn't do much for me, but I think I just am not a Blackstrap fan.
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Chan Chan

1 1⁄2 oz Light rum, Bacardi
1⁄2 oz Lime juice
1⁄3 oz Elderflower liqueur, St. Germain
1⁄3 oz Dry vermouth, Martini & Rossi
1⁄3 oz Simple syrup
3 ds Peychaud's Bitters
Instructions

Shake; strain; up; garnish with an edible flower.

History

Created for the Bacardi Legacy national finals.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Mike Shum, Fairmont Pacific Rim, Vancouver BC (Canada)
Source reference

http://twoforthebar.ca/cocktail-of-the-day-bacardi-legacy-edition/

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Very good but too sweet as written, try with 1/2 simple syrup instead, reference links call for 1/3 simple — ★★★★
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Stewart commented on 3/24/2015:

This recipe doesn't match the reference - should be 1/2 oz lime juice, 1/3 oz St Germain, 1/3 oz simple.

Zachary Pearson commented on 3/24/2015:

Curated this. Edited recipe to reflect cited link. Thanks for the catch. Zachary

Cara A commented on 12/24/2022:

Nice balanced drink- tropical, with a bit of complex mystery

Breaking Dawn

1 oz Bourbon
1 oz Coffee liqueur
1 oz Sweet vermouth, Carpano Punt e Mes
1 Cherry
Instructions

Combine all ingredients in a shaker and fill with ice. Shake to chill, strain into chilled glass and garnish.

Notes

Unlike many spirits-only drinks, the Breaking Dawn should be shaken rather than stirred, to yield a foamy surface that looks a little like the crema on a fresh-pulled espresso.

Yields Drink
Authenticity
Authentic recipe
Creator
Sean Thibodeaux, Louisville, KY, St. Charles Exchange
Source reference

Imbibe Magazine, November/December 2014 issue, Page 89

Curator rating
Not yet rated
Average rating
3.5 stars
(15 ratings)
From other users
  • Still too sweet for me at 2:1:1 with bonded bourbon.
  • double the bourbon — ★★★★
  • Kind of a riff on an Irish coffee. Used a coffee liqueur I brought back from Italy which gives it a little more espresso flavor.
  • Need to try
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