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The Italian Lesson

1 oz Aromatized wine, Cocchi Barolo Chinato
1 oz Poitín, Glendalough Mountain Strength
1⁄2 oz Bénédictine
Instructions

Stir and strain the first three ingredients into a chilled cocktail glass, and mist with kirschwasser loaded in an atomizer. Serve unadorned.

Notes

The kirsch mist at the surface of the drink has the same function as orange oil expressed from a peel: it gives the drink an aroma that prepares the palate to what's coming up, and brings up the beautiful cherry notes from the Barolo Chinato

History

Inspired by the famous 1920's monologue by Irish-American dramatist and actress Ruth Draper, the Italian Lesson showcases Cocchi's wonderful Barolo Chinato, brought in here to dress up this peppery bottling of Irish poitín, just like precious French and Italian elexirs were called in during Prohibition to tame the harsher moonshines and bathtub gins. Draper's character kept on procrastinating her Italian lesson for trivial excuses, but this drink would've certainly boosted her commitment!

The Italian Lesson
Martin Corriveau
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Martin Corriveau, La Pentola, Vancouver BC
Curator rating
Not yet rated
Average rating
Not yet rated
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Becharita

1⁄2 oz Simple syrup
2 oz Peach juice
Instructions

Shake and strain into ice-filled highball.

History

Simon Ford of Bourbon & Branch says it was invented by an unknown bartender.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
Not yet rated
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Sunday In The Park

1 1⁄2 oz Aromatized wine, Lillet Blanc
1 1⁄2 oz Bourbon, Buffalo Trace
1⁄4 oz Simple syrup
2 spg Thyme
Instructions

Combine all ingredients (1 of the thyme sprigs), shake, and double strain into Collins glass with ice. Top off with soda water and garnish with thyme sprig.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • definitely needs the thyme — ★★★★
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TheTaj commented on 2/05/2016:

Made this with what I had on hand (JB bourbon and no thyme).  Nice cocktail, but I can see how the thyme would really make it complete.  I may revise my rating up after I try it with some thyme.



Peach & Bourbon Sour

2 oz Bourbon
1 oz Peach Shrub
1 oz Egg white
Instructions

Dry shake all ingredients then add ice and shake. Double strain over cocktail coupe. Garnish with edible flower.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Peachy Keen

1 1⁄2 oz Gin, 209
3⁄4 oz Simple syrup
3⁄4 oz Lime juice
1⁄2 oz Peach Shrub
Instructions

Shake Ingredients then strain into cocktail coupe.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Not Waving But Drowning

1 1⁄4 oz Gin, Beefeater
3⁄4 oz Aquavit, Krogstad
3⁄4 oz Bianco Vermouth
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Nimble, herbal, nicely proportioned.
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Craig E commented on 11/30/2016:

Thomas Waugh's One, One, One (older, but more recently added to Kindred) is nearly identical. 


DrunkLab commented on 12/01/2016:

Huh. So it is. I'm happy to take this one down, since Waugh's came first. 


Zachary Pearson commented on 12/03/2016:

It's your drink and your call, but 12 people have it in their cocktail book. I think the note is sufficient. Thanks, Zachary


drinkingandthinking commented on 3/14/2025:

After trying both this and the one, one, one I kinda like this a little better, probably because I used a very floral local botanical gin that really shines through. Plus, more boozy.


yarm commented on 3/14/2025:

Regardless, of who was first -- this is a better name.


Chemlabier

1 oz Bourbon, Knob Creek (single barrel 120)
1 oz Aromatized wine, Cocchi Americano Rosa
2 ds Bitters (Dead Rabbit Orinoco)
Instructions

Stir and strain into a rocks glass containing a large ice object.

Picture of Chemlabier
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Bittersweet — ★★★★
  • Without bitters
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Rattle-Skull (Penn Commons)

3⁄4 oz Gold rum, Thomas Tew (Washington Post suggests Mt. Gay as alt))
3⁄4 oz Applejack
1⁄4 oz Lime juice
5 oz Porter beer, DC Brau Natas (WaPo suggests Breckenridge Vanilla Porter)
1 ds Brown Sugar Simple syrup (optional, to taste)
1 pn Nutmeg (as garnish)
Instructions

Build in a Champagne flute or other stemmed glass, topping with the porter, and garnish with freshly grated nutmeg.

Notes

Adaptation of the Colonial-era beverage.

Yields Drink
Authenticity
Altered recipe
Creator
Scott Clime, Penn Commons, Washington, DC.
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Jillian Vose's Daiquiri

3⁄4 oz Nicaraguan Rum, Flor de Caña Extra Dry
1⁄2 oz Blended rum, Banks 5 Island
1⁄2 oz Cane syrup
1 wdg Lime (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Jillian Vose, Death & Co, NYC.
Source reference

Death & Co: Modern Classic Cocktails, p. 264

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Sunset at Gowanus

2 oz Venezuelan rum, Santa Teresa 1796
1⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lime juice
Instructions

Shake, strain, up.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Creator
Alex Day, Death & Co, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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