Bona Drag

1 1⁄2 oz Bonal Gentiane Quina
1 oz Rhum Agricole
1⁄2 oz Jamaican rum, Smith & Cross
1⁄4 oz Lemon juice
1 ds Chocolate bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Https://www.youtube.com/watch?v=m41qSos4I6Y

History

Https://www.youtube.com/watch?v=JenlsnA9-mE

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://forums.egullet.org/topic/138481-bonal-gentiane-quina/page-2#entr…

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Nice sour with mild pleasing funk from the rums. Bonal gets a bit lost despite the quantity beneath the lemon, rum funk, and chocolate. Made with Neisson Eleve Sous Bois, Smith and Cross, and Scrappy's chocolate.
  • Nice complexity of bitterness. Tang of lemon is just right. Goes quickly from rich to dry.
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rtb178 commented on 4/23/2015:

This is an excellent drink.  The herbal bitterness of the Bonal complements the richness and floral notes of the rums, and the dash of lemon juice lifts it.  Very nice, thanks to the creator.

The Bonal gets a bit lost for me beneath two powerfully flavored rum/rhums and the lemon, and I love Bonal. Perhaps a true amaro or a partial replacement with a pie spice amaro? Or perhaps Meletti and could forgo the chocolate bitters?

Seven Strangers

2 oz Tequila, Lunazul Blanco
1 1⁄2 oz Coconut milk
1⁄2 oz Pineapple juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Lemon juice
1⁄8 oz Ghost pepper syrup
Instructions

Combine all ingredients in an iced shaker. Shake and strain into a collins glass filled with crushed ice. Garnish with a pineapple leaf.

YieldsDrink
Authenticity
Your original creation
Creator
Kyle Thousand for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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Cumin-Cilantro Spritzer

2 oz Light rum
3⁄4 oz Kummel
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (Lemon & Thyme infused)
1 spg Cilantro
1 spl Ginger ale
Instructions

Muddle cilantro lightly in the lime juice. Add ice, syrup, rum, and kummel. Shake, fine strain into glass with more ice. Top with ginger ale, garnish with additional lime wedge and cilantro sprig.

YieldsDrink
Authenticity
Unknown
Creator
Lazy Susan, Milwaukee
Curator rating
Not yet rated
Average rating
Not yet rated
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Guilder & Franc

2 oz Genever, Bols
1 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
2 ds Swedish bitters, Bar Keep Swedish Bitters
1 twst Lemon peel
Instructions

Stir with ice, strain and serve up with a twist of lemon.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Scaffa García Febles

1⁄2 oz Coffee
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Trinidad rum, Scarlet Ibis
1⁄2 oz Bénédictine
1 ds Chocolate bitters
Instructions

Stir, sip.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://www.drinkinginamerica.com/scaffa-style/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • yummy. cinnamon undertone is rad.
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  • Sleepthief — Rye, Coffee liqueur, Cynar 70, Herbal liqueur, Lemon peel
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People's Instinctive Travels

1 1⁄2 oz Bourbon, Weller 12
1⁄2 oz Black Balsams
1⁄2 oz Amaro Meletti
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 t Crème de Cacao, Tempus Fugit
1 twst Lemon peel (Garnish)
Instructions

Stir, strain, up. Twist & drop.

Notes

Also great (and slightly less sweet) without the cacao.

YieldsDrink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Better with Sweet Vermouth as opposed to Punt e Mes
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The Barbancourt Sazerac

2 oz Haitian Rum, Barbancourt 8
1⁄2 oz Simple syrup
6 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
2 Cloves
1 rinse Pastis, Herbsaint
1 twst Lemon peel
Instructions

Stir, then strain into a chilled rocks glass rinsed with Herbsaint.
Finish with lemon twist

Notes

Not bad as a mixing use for Barbancourt 5 Star (8 year). I prefer the Rye version, but this is a nice change.

YieldsDrink
Authenticity
Unknown
Source reference

http://www.amountainofcrushedice.com/?p=16105

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Prefer with 1/4 oz 2:1 demerara syrup and another dash or two of bitters. But a nice variation on the classic.
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Much better with 5ml rich demerara syrup, 3 dashes Peychaud's and 1 dash Ango, absinthe rinse and a discarded twist - i.e. a classics Sazerac spec with the base swapped out. 

The Pied Piper

2 oz Scotch, Laphroaig 10
1 oz Lemon juice
3⁄4 oz Vanilla syrup
1 Egg white
1 dr Black pepper tincture
1 dr Bitters, Fee Brothers Aztec Chocolate
2 dr Bitters, Angostura
1 pn Black pepper (as garnish)
Instructions

Dry shake or 'whip' cocktail then Shake all ingredients (except black pepper) vigorously over ice. Strain in chilled cocktail glass. Garnish with black pepper.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Shift Drink 6/25

1 1⁄2 oz Aquavit, Linie
1 oz Cardamaro
1 oz Sweet vermouth, Carpano Antica Formula
1 ds Islay Scotch, Laphroaig (spritz, as garnish)
Instructions

Stir, strain, rock, spritz.

Notes

Adrienne, fed up with coming up with drink names, has decided to simply name each drink after the person she's made it for, and told me that this drink is called the Rafa. I don't think that's a suitable name for a drink, especially one this delicious.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Adrienne Byard, Shelter, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Not really fair to rate this as I didn't have Aquavit. I used 50% Pernod 50% gin instead. Also didn't add spritz. My version wasn't bad though.
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