Saisonnière (winter)

1 oz Vodka
3⁄4 oz Pear eau de vie (Trimbach)
3⁄4 oz Lemon juice
3⁄4 oz Demerara syrup (1:1)
1 lf Sage (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

Lafayette's winter version of their seasonal drink.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Lafayette, NYC.
Source reference

http://punchdrink.com/recipes/saisonniere/

Curator rating
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Average rating
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For Remembrance

1 oz Gran Classico
1 oz Aromatized wine, Lillet Rose
1 oz Bianco Vermouth
1 oz Grapefruit juice
2 ds Grapefruit bitters
1 spg Rosemary (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://punchdrink.com/recipes/for-remembrance/

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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Aul Man

2 oz Irish whiskey, Mitchell & Son Green Spot
1⁄4 oz Bitter Truth EXR
1⁄4 oz Lime juice
1 t Ginger-Honey Syrup
1 twst Lime peel (garnish)
2 ? Candied ginger (garnish)
Instructions

Shake, double-strain, straight up, chilled coupe, garnish

History

I dug the deeper flavor that Mitchell & Son has over other Irish whiskeys, so I wanted to build something that would let the whiskey be central. Although the build for this is simple, the EXR provides a nice herbal and vegetal base for the honey, ginger, and barrel notes to shine

Picture of Aul Man
Aul Man, Jason Westplate
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Hotel D'Alsace — Irish whiskey, Triple sec, Bénédictine, Rosemary
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  • John McCormack — Irish whiskey, Aromatized wine, Curaçao, Lemon peel
  • Brainstorm — Irish whiskey, Dry vermouth, Bénédictine, Orange peel
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Oxford Comma

2 oz Gin, Plymouth
3⁄4 oz Dry vermouth
1⁄2 oz Herbal liqueur, Green Chartreuse
1 t Maraschino Liqueur
1 ds Celery bitters, Bittermens Orchard Street Celery Shrub
1 twst Lemon peel
Instructions

Stir with ice, strain and garnish with a lemon twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Dram, Brooklyn, NY
Source reference

http://punchdrink.com/recipes/oxford-comma/

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • I liked this a lot. Made it with plymouth navy strength and 1821 baltimore bitters. Strong, but still well balanced. Revised: upgraded rating to 5. I find myself making this frequently.
  • Chartreuse adds a nice complexity to this
  • subbed iki bitters
  • Real good martini variant
  • Herbacious.
  • Try
  • Nice martini variation. Boozy and herbal, but not overpowering. Strong drink.
  • to try
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  • Bijou (dry) — Gin, Sweet vermouth, Herbal liqueur, Orange bitters, Maraschino cherry
  • The Beauty Spot — Gin, Vermut Rojo, Herbal liqueur
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noksagt commented on 6/14/2020:

This is good, but I prefer a sweeter variant given on reddit: 2 gin 3/4 blanc vermouth 1/2 yellow chartreuse 1/4 luxardo 3 dashes celery bitters

bkemp1984 commented on 12/26/2023:

Have made this with various brands of gin and vermouth and liked it, but tonight went super dry with No. 3 London Dry Gin and Cocchi extra dry vermouth and it was good too.

Tigress of Forli

2 oz Sweet vermouth, Carpano
1⁄2 oz Cynar
1⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Lemon juice
1 pn Salt
1 twst Lemon peel (as garnish, optional)
Instructions

Shake, strain, rocks, lowball. Add straws. Optional garnish of lemon twist.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Sahil Mehta, Estragon, Boston, MA
Source reference

http://cocktailvirgin.blogspot.com/2015/02/tigress-of-forli.html

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Boxing Day

2 oz Scotch, Glenmorangie (10)
1 oz Port
3⁄4 oz Lemon juice
1⁄2 oz Swedish Punsch
1⁄2 oz Cinnamon syrup
Instructions

Shake, strain, rocks.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Made it with glenmorrangie nectar d'or. Great hue, great balance but weird finish from this whisky that i've never liked. Have to try it again with Irish whisky. — ★★★
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  • D'Artagnan — Armagnac, Madeira, Bitters, Lime juice, Maple syrup
  • Port New York Sour — Bourbon, Tawny port, Lemon juice, Simple syrup

TBD (Thai Basil Daiquiri)

14 lf Thai Basil
4 oz Nicaraguan Rum, Flor de Caña
1 1⁄2 oz Lime juice
1 1⁄2 oz Simple syrup (short 1 1/2 ounce)
2 pn Salt (or 4 drops saline solution)
Instructions

Blender-muddle the Thai basil, rum, and juice. Combine with syrup and salt. Fine-strain into a tin, shake, and strain into 2 coupes.

Notes

Needs to be made as a double recipe for sufficient volume to accomplish the blender-muddling (blender blades must be covered).

Picture of TBD (Thai Basil Daiquiri)
Yields Drink
Authenticity
Authentic recipe
Creator
Dave Arnold, Booker & Dax, New York City
Source reference

Liquid Intelligence, p. 172

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • I have also made a 'clear' version of this by blender muddling the rum and thai basil, letting it sit for a couple hours and then filtering through 2 coffee filters. — ★★★★
  • Made with the Plantation 3-star and demerara syrup I had on hand. Semi-opaque olive green. Delish! — ★★★★★
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  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • Cleopatra — Bison grass vodka, Cachaça, Crème de Banane, Lime cordial, Lime juice, Demerara syrup, McCormick Buko Pandan Extract

The Simon Moon

1 1⁄2 oz Calvados
1 oz Becherovka
1⁄2 oz Bärenjäger
1⁄2 oz Lemon juice
2 ds Bitters, Angostura
Instructions

Shaken, served in an Embassy Stem Glass.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Dwight Grimm
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Scotch and Coconut

2 1⁄2 oz Coconut Water (fresh; frozen into cubes in advance)
1 1⁄2 oz Islay Scotch, Ardbeg 10
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Lemon juice
1 pn Salt (or 2 drops saline solution)
1 twst Orange peel (expressed and discarded)
1 Star anise (as garnish)
Instructions

Freeze coconut water into two ice cubes in a tray. Shake with liquor, juice, and salt until cubes are completely slushy. Strain into coupe, twist, and garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Dave Arnold, Booker & Dax, New York City
Source reference

Liquid Intelligence, p. 150.

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • I really wanted to like this one but it just wan't coherent.
  • Made with Bowmore Legend. Surprised that the coconut really tamed the smokiness of the Scotch.
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Lobby Cocktail

2 oz Gin
1⁄4 oz Galliano
1⁄4 oz Mandarin orange liqueur, Mandarine Napoleon
1 ds Orange bitters, Angostura Orange
1 twst Lemon peel
Instructions

Stir,strain in a frozen cocktail glass, add lemon twist.

Notes

If possible, try Martin Miller’s Westbourne Strength. If not, any London Dry Gin will work.

Picture of Lobby Cocktail
Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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  • Harrison Street — Gin, Herbal liqueur, Cynar, Grapefruit bitters, Orange peel
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