Madiana

1 1⁄2 oz Martinique Rum, Clément VSOP
1⁄2 oz Fino sherry
3⁄4 oz Lemon juice
1⁄2 oz Cane syrup, Petite Canne (scant)
2 dr Orange flower water
1 twst Lemon peel (shaken)
Instructions

Shake, strain, up.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • not tried yet
  • Possibly the best use of orange flower water ever and my new favorite. I did one with spiced rum - like a spicy Caribbean creamsicle! Gonna try an absinthe rinse for some extra depth...
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Snowmelt

1 oz Singani, Singani 63
1⁄2 oz Plum eau-de-vie, Clear Creek
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
1 ds Yuzu bitters
2 oz Sparkling white wine
Instructions

Shake all but sparkling wine, add wine to shaker and pour, straining, into a flute.

History

When I explained that the concept of the drink was to have something fresh, floral, and effervescent for spring, a guest suggested the name Snowmelt, which stuck.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Boomin' Granny — Champagne, Cognac, Apple juice, Lime juice, Honey syrup, Apple
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The Last Mule

1 oz Vodka (Moskovskaya)
1 oz Swedish Punsch, Kronan
1 oz Ginger liqueur, Crème de Gingembre
1 oz Lime juice
2 ds Orange bitters, Regans' orange bitters
Instructions

Shaken with ice, double strained.

Notes

Probably a little too heavy on the Swedish Punsch. The orange bitters helps offset, but next round I think I'll be tapering off on the Kronan. I imagine an orange peel would also be useful, but didn't have any on hand tonight.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Dwight Grimm
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Reduced Swedish Punsch to 0.75 oz.
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Zara-ism

2 1⁄2 oz Bourbon, Old Grand Dad
3⁄4 oz Cherry Liqueur
1⁄4 oz Orgeat
3 ds Bitters (Cask aged whiskey bitters (Master of Malt))
Instructions

Stir. Strain. Garnish with Maraschino cherry

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Nashville Spring

2 oz Rye
1⁄2 oz Aromatized wine, Cocchi Americano Rosa
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Cynar
1⁄2 oz Scotch
1 spg Rosemary
1 twst Cucumber
1 sli Cucumber
1 sli Orange
4 ds Orange bitters
Instructions

Muddle the slices of orange and cucumber, with part of rosemary in shaker. Add ice and rest of ingredients. Shake well. Pour over large piece of ice. Garnish with rest of rosemary and cuke twist.

Notes

Earthy, refreshing, slightly boozy.

Yields Drink
Authenticity
Unknown
Creator
Chad Shannon
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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Sitting With Stella

2 oz Rye, Templeton Rye
3⁄4 oz Lemon juice
1 oz Simple syrup
8 ds Celery bitters
8 ds Bitters, Bitter Truth Creole
1⁄4 oz Aromatized wine, Cocchi Americano Rosa
Instructions

Shake on ice, strain onto large cube.

Notes

Earthy. If you like smoke with your earth, add Mezcal. No more than 1/2 ounce.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Chad Shannon
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 4/03/2015:

I know the "Smash" category is broad, but the general consensus is that there's some sort of fruit and some sort of herbal component, usually mint - that it's a Julep on a small plan (to quote Savoy). I think this is publishable, but can you come up with a different name so it doesn't cause problems with the search?  Thanks, Zachary

Shawn C commented on 4/23/2024:

Curated to Cocchi Americano Rosa so that typo "Cocci americano rose" can be deleted.

Mode Pour les Jeunes

2 oz Cognac (VSOP)
1⁄2 T Simple syrup (homemade d'anjou pear syrup - see note)
7 dr Bitters, Bittermens 'Elemakule Tiki
1 pn Cinnamon (as garnish)
1 sli Pear (as garnish)
Instructions

Add cognac, pear syrup and bitters to a mixing glass w/ ice; stir until chilled. Strain into a chilled old fashioned glass containing a large chunk of ice. Grate cinnamon across the top, and garnish with a pear fan.

Notes

Pear syrup: juice 2 whole d'anjou pears (do not remove the skin). Strain thoroughly until clarified. Add 1/2 cup of pear juice to a pot along with 1 cup of granulated sugar; simmer until combined and clear. Remove from heat, add the remaining 1/2 cup of pear juice and incorporate until uniform. Strain again, bottle and chill until needed.

Picture of Mode Pour les Jeunes
Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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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
(4 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
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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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

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