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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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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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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Habibi

2 oz Dry apricot brandy
3⁄4 oz Pineapple syrup
3⁄4 oz Lime juice
Instructions

Shake, strain, up.

Notes

A nice variation is to replace an ounce of the apricot brandy with an ounce of a flavorful white rum—Banks 5 Island, say.

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

2 oz Cuban rum
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
1 t Maraschino Liqueur
1 ds Bitters, Angostura
1 rinse Herbal liqueur, Green Chartreuse
Instructions

Shake, strain into Chartreuse-rinsed coupe.

History

Improved Daiquirí Cock-tail.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Apricot Fix

1 oz Apricot eau-de-vie, Blume Marillen
1 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Lemon juice
3⁄4 oz Orgeat, Small Hand Foods
1⁄4 oz Crème de Noyaux (or amaretto)
1 ds Bitters, Angostura
Instructions

Shake, strain over crushed ice, garnish with fruit in season, serve with straws.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Almost unbearably sweet out of the gate. I used Tempus Fugit Noyaux and Liber Orgeat. Added 2 ds Jerry Thomas and 1 ds Black Walnut bittters to add enough bitter/depth to be drinkable.
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LemonMelon commented on 9/09/2022:

I used Educated Barfly's orgeat recipe and it was too sweet to me too. Upped the lemon juice to 1 oz and used 2 dashes of bitters. Nice texture and flavor overall!

The Julie Ruin

1 oz Gin
1 oz Applejack
1 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup
1 oz Champagne
1 pn Nutmeg (as garnish)
Instructions

Shake first five ingredients, strain them over one big rock, top with Champagne, garnish with nutmeg.

History

Super loose take off of the Mother's Ruin Punch. Cheers.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Improvised with Becherovka for cinnamon syrup and Punt e Mes for CAF. Very nice, but needed some simple or extra vermouth for acid balance because I omitted the champagne. — ★★★★
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Taylor Precedent

1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Cinnamon syrup
1 oz Apple brandy, Lairds Bonded
1 ds Bitters, Bittermens 'Elemakule Tiki
3 oz Sparkling white wine (Crémant de Jura or brut Champagne)
1 Brandied cherry (as garnish)
Instructions

Shake all but sparking wine, strain into a Champagne flute over wine, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Meaghan Dorman
Source reference

http://liquor.com/articles/champagne-cocktails-three-ways/#tm3LFZLYMyvr…

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Used Angostura bitters and a dash of allspice dram instead of tiki bitters; added 0.5 oz lemon juice
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Ice Wine Cobbler

3 oz Ice wine
3 wdg Melon
Instructions

Muddle and strain over crushed ice. Garnish lavishly with fruit in season. Serve with straw.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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