Stache

2 oz Rye, Bulleit
1⁄2 oz Pear liqueur, St. George
1 oz Lemon juice
3⁄4 oz Cinnamon syrup (cinnamon-honey syrup)
2 ds Bitters, Angostura (as aromatic garnish)
1 Egg white
Instructions

Dry shake, shake, strain, up, garnish, sip, give yourself a 'stache.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Charles Joly
Source reference

http://bitly.com/1D0qJ5k

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Tanglewood Ranch

1 1⁄2 oz Rye, Templeton Rye
1 oz Pelinkovac
1⁄2 oz Fernet Branca
Instructions

Combine with ice, stir & strain into a cocktail glass.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Dwight Grimm
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Carrie's Book Club

1 1⁄2 oz Rye, Dad's Hat
3⁄4 oz Orange Curaçao (Pierre Ferrand)
1⁄2 oz Bénédictine
1⁄2 oz Simple syrup
3 ds Bitters (Riemerschmid bitters)
Instructions

Shaken, could use an orange peel.

Picture of Carrie's Book Club
Copyright ©2015 by Dwight Grimm
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Dwight Grimm
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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  • El Monje (The Monk) — Whiskey, Bénédictine, Campari, Curaçao
  • McMillian — Rye, Orange Curaçao, Bénédictine, Bitters, Orgeat, Lemon juice, Mint
Dan commented on 3/31/2015:

Seems hard to believe this needs the simple syrup.

bkemp1984 commented on 8/13/2021:

Used Bulleit Rye and regular Angostura bitters. Agreed, doesn't need any simple. I did a tiny dash but would have been fine without. Mad it took me all these years to finally buy Pierre Ferrand, because it's the most delicious orange liqueur I've ever had by far. This recipe blends it in well

EDIT: Decided to try this one again, not realizing tomorrow, 8/13/22, would be one year since the review above. Anyway, made with no sugar this time and it's great. Even almost too sweet, like I'd add more bitters next time or something for acidity. I don't like sweet drinks but I don't imagine even sweet lovers would dislike this without sugar, but a splash isn't gonna hurt it. EDIT2: Also good with no simple, 1/2 oz PF

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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  • Trampled Rose — Scotch, Apple brandy, Aromatized wine, Bitters, Lemon juice, Raspberry syrup
  • Zuccotti — Rye, Sweet vermouth, Cherry Liqueur, Bitters, Lemon juice, Cinnamon 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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  • The City Hall — Rye, Apple brandy, Bual Madeira, Cynar, Ramazzotti, Lemon peel
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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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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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