Midnight Marauder (Rafa García Febles)

2⁄3 sh Amaro dell'Erborista (or Sibilla)
1⁄3 sh Branca Menta
Instructions

Stir, shoot.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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No similar cocktails found.

Same name is used for a different semi-popular amaro cocktail. Attributed to Joaquín Simó of Pouring Ribbons, ca. 2013:

1 oz cynar

1 oz mezcal

1 oz bonal

1 dash mole biters

Stir, strain, no garnish.

 

Improved Tequila Cocktail

2 oz Reposado Tequila
1 t Maraschino Liqueur
2 ds Bitters, Bittermens Xocolatl Mole
1 ds Bitters, Angostura
1 t Agave syrup
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up in a cocktail glass.
Twist the lemon over the drink, rub the rim, and drop it in.

Notes

Creator recommends Siete Leguas or Siembra Azul tequila. My modest Jimador served quite satisfactorily!

History

Post article notes that "Improved" was a 19th-century label for drinks with maraschino (or absinthe).

Picture of Improved Tequila Cocktail
YieldsDrink
Authenticity
Authentic recipe
Creator
Bobby Heugel, Anvil Bar and Refuge, Houston, Texas
Source reference

http://www.washingtonpost.com/pb/recipes/improved-tequila-cocktail/1200…

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Sweet with a little spice, and a wonderful finish.
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The Adams

1 oz Bourbon
3⁄4 oz Campari
3⁄4 oz Sweet vermouth
1⁄4 oz Kummel
1 ds Bitters, Angostura
Instructions

Stir with ice and strain into a cocktail glass.

Notes

Recipe specifies Diabolique brand bourbon and Lacuesta brand vermouth. I made it with Eagle Rare 10 yr and Carpano Antica Formula and thought it worked well.

YieldsDrink
Authenticity
Altered recipe
Creator
Sahil Mehta, Estragon, Boston
Source reference

http://cocktailvirgin.blogspot.com/2013/04/the-adams.html

Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
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  • Boulevard des Rêves — Bourbon, Sweet vermouth, Campari, Rum
  • New Pal — Rye, Campari, Sweet vermouth, Absinthe, Peychaud's Bitters, Orange peel
  • Boulevardier (Cure version) — Rye, Sweet vermouth, Campari, Orange peel
  • 1795 — Rye, Campari, Aperol, Sweet vermouth, Bitters
  • Novecento — Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Bitters, Peychaud's Bitters, Lemon juice, Lemon peel
bza commented on 7/13/2014:

Just an FYI here, Diabolique is an infused bourbon, so it's not replaceable. That said, if the drink works with regular bourbon, it works - though I would call this an altered recipe.

Interesting. - I had no idea. What is it infused with? I've never seen it in the stores here in TN.

bza commented on 7/13/2014:

"whole Black Mission figs, vanilla beans, cinnamon sticks and our blend of herbs and spices"

http://www.infusionique.com/

I had a taste probably six years ago and it didn't do much for me, though I don't recall the flavor. It's from MA, and I don't know how widely available it is.

Ok, thanks. I changed this entry to "altered", per your suggestion. I thought it was a pretty decent drink even with non-infused bourbon.

Diabolique was used because we have a cordials license at Estragon and that was the only bourbon we could serve. Try it with rye as well if you want it a little more spice-forward. 

Try the following modification for something that I think carries some of the character of the original recipe (which I have not tried.) The fig is essential here as it creates something new and distinctive, and works well with the Kummel:

I don't have Diabolique bourbon and the recipe is inexplicably short 1/2 oz on the bourbon anyway, so I subbed in 1/2 oz of Namia et Fils' Mahia for the fig aroma, flavor and finish. I subbed Cocchi di Torino for the Lacuesta Rojo (which is reportedly similar in flavor profile, but drier.) The result was a very good and interesting riff on the Boulevardier. The fig aroma is prominent, and the fig creates a much longer extended bitter finish with the Campari. The caraway and cumin in the Kummel were also evident mid-sip. Complex with a long finish.

I have been wanting to try the Lacuesta and Reus Spanish vermouths, and this drink is the impetus I need to source some.

Dr. Funk (Doug Winship)

1 1⁄2 oz Absinthe
1 1⁄4 oz Lime juice (roughly; "juice of two small limes")
1⁄2 oz Grenadine
2 oz Soda water
Instructions

Build in a glass over cracked or crushed, including the shells of the spent limes, and top with soda.

Notes

Winship's attempt at recreating the original recipe, a stiff mix of lemon- or limeade and absinthe, served by the historical Dr. Funk to his patients in Polynesia. Some will prefer it with less lime juice.

YieldsDrink
Year
2012
Authenticity
Altered recipe
Source reference

http://www.killingtime.com/Pegu/2012/02/13/tiki-drink-dr-funk/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • As in the Dead Man's Mule, the lime makes the big volume of absinthe surprisingly workable.
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Havana Crusta

2 oz Cuban rum (aged)
1⁄2 oz Curaçao
2 ds Peychaud's Bitters
1 Orange (peel)
1 t Simple syrup (to taste)
Instructions

Peel the orange and place the peel around the inside of a cocktail glass rimmed with sugar. Stir and strain the cocktail into the prepared glass.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Lovely salmon color. Aromatic and slow-sipping but refreshing and citrussy for a stirred drink.
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  • The Bossman — Rum, Sweet vermouth, Blood Orange Liqueur, Bitters, Hibiscus syrup
  • Vice President — Cuban rum, Mandarin orange liqueur, Campari
  • Kumquat Daiquiri — Jamaican rum, Dark rum, Maraschino Liqueur, Orange juice, Agave syrup

Pretty nice together, didn't blow me away, but a solid 3 star drink. I may have liked it a bit tarter, but I'd fade that way usually anyway.

Blown Umbrella

1 oz Campari
1 oz Aperol
1 oz Becherovka
1⁄4 oz Lime juice
1⁄4 oz Jamaican rum, Wray & Nephew Overproof (or Smith & Cross)
1 pn Salt
1 oz Soda water
1 sli Orange (as garnish)
Instructions

Shake, strain over crushed ice and soda in a hurricane glass, garnish with a broken paper parasol and an orange wheel.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Thought this would be impossibly bitter but I dug it. Have to pick up some paper umbrellas! — ★★★★
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  • Bitter Grapefruit Fizz — Aperol, Campari, Seltzer water, Lime juice, Lime
  • Spumoni — Campari, Grapefruit juice, Tonic water
  • Debole & Tallawah — Overproof rum, Contratto Aperitif, Herbal liqueur, Bitter lemon soda, Orange
  • Bloody American — Campari, Aperol, Blood Orange Juice, Seltzer water, Blood orange

Magritte Cocktail

1 oz Gin, Broker's
1 oz Apple brandy, Lairds Bonded
1⁄2 oz Bénédictine
1⁄2 oz Lemon juice
1⁄4 oz Maple syrup
1 ds Bitters, Fee Brothers Whiskey Barrel Aged (light dash)
3 dr Islay Scotch, Ardbeg (as garnish)
Instructions

Shake, strain, up, garnish with the drops of Ardbeg and a cinnamon-dusted apple slice.

Notes

Winner of the North East regional semifinal in this year's Broker's Bowler Cup and a finalist for the prize at Tales.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Eric Witz, Medford, MA
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Interesting concept. Surprisingly tart. The cinnamon dusting is powerful (go light) and the islay is mostly lost. I'd up well past 3 drops if you want to taste it.
  • Delicious drink - perfect for late October / early November. Used Forager gin and Laphroaig instead of Ardbeg.
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Nuclear Daiquiri

3⁄4 oz Jamaican rum, Wray & Nephew Overproof
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lime juice
1⁄3 oz Falernum, Velvet Falernum
1 sli Lime
Instructions

Shake with ice and strain into a cocktail glass. Garnish with a lime wheel.

YieldsDrink
Year
2005
Authenticity
Authentic recipe
Creator
Gregor de Gruyther, LAB Bar, London
Source reference

http://cocktailvirgin.blogspot.com/2011/04/nuclear-daiquiri.html

Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
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  • Chartreuse Daiquiri — Light rum, Herbal liqueur, Orange bitters, Lime juice, Simple syrup
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Jasper's Rum Punch

1 1⁄2 oz Jamaican rum, Wray & Nephew Overproof
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (2:1)
2 ds Bitters, Angostura
1 Cherry (to top)
1 pn Nutmeg (grated on top)
Instructions

Stir with cracked ice like a mint julep, grate a flicker of nutmeg on top, place a plump-with-booze homemade cherry on top.

YieldsDrink
Authenticity
Unknown
Creator
Vintage Spirits and Forgotten Cocktails by Ted Haigh, recipe courtesy of Stephen Remsberg
Source reference

http://www.kaiserpenguin.com/jaspers-rum-punch/

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Big Easy Sour

1 oz Peychaud's Bitters
1 oz Rye
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Cinnamon syrup
3⁄4 oz Lemon juice
Instructions

Shake, strain, up. Lemon twist garnish optional.

History

Inspired by the Trinidad Sour

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • Sub Heering with Maraschino. A bit stiff but still delicious.
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Delicious. Cinnamon was an inspired choice. Interestingly, as it warmed it got quite lemony, despite the large amounts of other strong ingredients. Lovely color too.

Bevx commented on 7/07/2014:

Thanks, glad you like! The cinnamon syrup was the one part I wasn't so sure about at first; I almost kept the Trinidad's orgeat... I sipped mine pretty quickly, so I don't think it had time to warm much (heh, oops). I'll look for that extra lemoniness next time.

I made it at my bar and the color got lots of stares from my guests.

Bevx commented on 7/08/2014:

When trying a new drink that calls for a full ounce of Peychaud's, I fully approve of you using <em>someone else's.</em> ;)

But lordy, yes... The color! If I hadn't lost interest in <em>True Blood</em> years ago, I might've called it the Bon Temps Sour.

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