Orchard Sun

1 1⁄2 oz Bourbon
1 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 bsp Averna
1 bsp Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake and strain into an old-fashioned glass over ice. Garnish.

History

Renamed by me because "Apricot and Averna Bourbon Sour" doesn't have much punch.

Picture of Orchard Sun
2014 Natalie Weizenbaum
Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Autumn Giles
Source reference

http://www.seriouseats.com/recipes/2013/07/apricot-averna-bourbon-sour-…

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • Nice way to highlight the Apricot liqueur. Too drinkable. 3.5★
  • 2 oz bourbon, 1.5 oz peach liqueur, garnish with peach slice
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Zachary Pearson commented on 1/03/2021:

Thanks to a user tip, I merged this with the "Apricot and Averna Bourbon Sour". Because SE has some mediocre naming conventions when it comes to cocktails, I'm keeping our name for it. Thanks,  Zachary

À la Diable

1 oz Mezcal
1⁄2 oz Cassis, Lejay
1⁄2 oz Lime juice
1⁄4 oz Ginger syrup
4 oz Sparkling rosé wine
1 twst Lemon peel
Instructions

Shake first four ingredients and strain slowly and at an angle over sparkling wine in a flute. Garnish with a lemon peel.

Notes

A guest couldn't decide between a Kir Royale and a spicy mezcal drink, so I riffed on El Diablo.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Tastes about like you'd expect. Mezcal in your rosé. Y'know what they say?
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FrogPrincesse commented on 12/10/2014:

Rafa - Depending on what you mean, it's going to be either "à la diable" (in haste) or "au diable" (to hell with).
:-)

DrunkLab commented on 12/10/2014:

Au diable! I knew I misremembered. Thanks Frog. I meant "a la," a phrase I think I got from Nabokov, but now I like au better.

Bear Trap

1 oz Rye, Angel's Envy
3⁄4 oz Jamaican rum, Appleton V/X
1⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Lemon juice
3⁄4 oz Ginger-Honey Syrup
Instructions

Shake, strain, rocks.

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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  • Mountain Man (#2) — Bourbon, Peach liqueur, Lemon juice, Ginger syrup, Maple syrup, Candied ginger
  • War Cobra — Bourbon, Reposado Tequila, Triple sec, Cardamom bitters, Absinthe, Demerara syrup, Lemon juice
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The Floating World

2 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Lemon juice
3⁄4 oz Orgeat, Small Hand Foods
Instructions

Shake, strain, up.

Notes

As far as I am aware, there was no pre-existing sour version of the Japanese Cocktail. Suggested variations: orange bitters; grated nutmeg.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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  • Coralie's Kick — Cognac, Calvados, Bitters, Lemon juice, Orgeat, Lemon
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  • Improved Japanese Cocktail — Cognac, Peychaud's Bitters, Lemon juice, Orgeat
  • Whiskey Daisy — Bourbon, Rye, Lemon juice, Simple syrup, Orgeat
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1903

1 1⁄2 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Singani, Singani 63
3⁄4 oz Fino sherry
1⁄4 oz Orgeat
1 ds Bitters, Bittermens Burlesque (or other aromatic)
Instructions

Stir, strain, rocks or one big rock.

Notes

Summery Japanese cocktail riff. The drink still works with more 1840 substituting for the Singani (though the name doesn't).

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Bon Vivant's Companion

1 1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lime juice
1⁄2 oz Vanilla syrup
1 ds Allspice Dram
1 Cinnamon stick (as garnish)
1 spg Mint (as garnish)
1 ds Bitters (as garnish)
Instructions

Shake, strain over crushed ice, garnish with a cinnamon stick and a crown of mint leaves, dash bitters onto the mint, serve with straw.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime
  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree
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prattginkgo commented on 10/20/2021:

Used Smith & Cross, and it didn't bully the other flavors. A touch sweet, but rum/cherry/lime/vanilla is a very tasty combo. Be careful with the allspice dram

Expo 74

2 oz Gin, Dry Fly
1 oz Lemon juice
1 oz Lilac syrup (See notes for recipe)
3 oz Sparkling white wine
1 twst Lemon zest
Instructions

To make lilac syrup: Pick fresh lilacs and remove all stems. Cover with equal parts sugar and water, and heat gently (do not boil!) for a couple of hours - or heat it up, turn the burner off, and leave to infuse overnight. Strain. Add 1/3 c. lemon juice per 6 c. syrup to lower the pH for water-bath canning, if desired.

Mix the drink like a French 75.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Grapefruit-Ginger Bourbon Sour

2 oz Bourbon
2 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄8 oz Simple syrup
2 sli Ginger
Instructions

Muddle ginger and 2 peppercorns. Stir with ice. Double strain into an ice-filled tumbler.

Yields Drink
Authenticity
Unknown
Source reference

http://www.myrecipes.com/recipe/grapefruit-ginger-bourbon-sour

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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West Coast Cocktail

1 1⁄2 oz Reposado Tequila
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Imbue Bittersweet vermouth
2 ds Cardamom bitters, Scrappy's
1 twst Grapefruit peel
Instructions

Stir, strain, straight up, chilled coupe, grapefruit twist (optional)

Notes

A tequila-based cocktail crafted from West Coast ingredients -- an off-dry white vermouth from Portland and bitters from Seattle.

Yields Drink
Authenticity
Your original creation
Creator
Lance Bridges, San Diego, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Northern Lights (Christian Clark)

2 oz Gin, St. George Terroir
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 ds Absinthe, St. George
1 ds Orange bitters (Regan's in the original)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir and strain into a cocktail glass. Twist a lemon peel over the top and discard the peel.

Notes

Works well with an 'assertive' gin.

History

"The Northern Lights is a slight variation of the Alaska cocktail inspired by the bold Douglas fir character of Terroir gin, which draws the imagination to the deep forests of the north. A touch of absinthe enhances the floral sweetness of the chartreuse, which vibrantly contrasts with the savory pine. Knock back a few of these and you'll swear you can see the Aurora Borealis."

Yields Drink
Authenticity
Authentic recipe
Creator
Christian Clark, Tosca Café, San Francisco
Source reference

Original link is defunct, a good reference to it is here:
https://forums.egullet.org/topic/54990-chartreuse-and-cocktails-with-ch…

Curator rating
5 stars
Average rating
4.5 stars
(19 ratings)
From other users
  • Mint was drawn out by this combo. Going light on the absinthe dash allows the other flavors room.
  • strong but tasty; good as a strong, complex martini variant
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Shawn C commented on 3/21/2024:

Curated for an updated reference link since the original has disappeared and is not archived in the Wayback Machine unfortunately. Also updated, as noted from the egullet link, Regan's was the bitters shown at the time. Having made the cocktail, anyone hoping to replicate this one really needs to find St. George Terroir Gin as it is unique. The fir component in this distinguishes it from other gins and provides an original expresssion. I resisted trying this gin for several years, but when I did, it opened up a whole new vista of flavors. One could likely create a facsimile with Clear Creek Douglas Fir eau de Vie mixed with a London Dry, but getting the proportions right requires experiencing the St. George Terroir first.

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