The Pompous Moose

2 oz Vodka
1 oz Grapefruit syrup (With Thyme & Black Pepper)
1⁄2 oz Lime juice
2 oz Club soda
Instructions

Build in a collins glass over ice. Top with Club Soda. Garnish with Black Peppercorns and a twist of Grapefruit or Lime Wheel.

Notes

Grapefruit-Thyme-Black Pepper Syrup
Steep 1/4 Cup of Crushed Black Peppercorns and a small faggot of Thyme in 1 cup of Hot water for one hour. Add the juice of 4 Grapefruits and their zest. Add 3 cups of white sugar. Bring to a simmer. Remove from heat. Let stand for 30 minutes. Strain.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Spiked & Spiced Hot Cider

128 oz Apple cider (non-alcoholic)
25 oz Bourbon
24 ds Bitters, Angostura
1⁄3 c Brown sugar
2 Orange (large, sliced, 1/4 wheels)
1 Lemon (large, sliced, 1/4 wheels)
20 Clove
10 Cinnamon stick
10 Allspice (whole berries)
Instructions

Stir all into large slow cooker. Heat on high for 2 hours. Lower to warm setting and stir before serving.

Notes

Adjust bitters, sugar, and spices to taste.

History

Thrown together for a '70s-themed Christmas party. At roughly 5:1 cider:bourbon, it's boozy enough to know there's some "good stuff" in it, but not so strong that your guests are falling down after a few cups.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Can't Get There From Here

1 oz Bourbon
1⁄2 oz Dry apricot brandy
1⁄2 oz Apricot liqueur
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
2 ds Bitters (See note)
Instructions

Shake, strain, up.

Notes

For the bitters, choose something "dried fruity" with a bit of pie spice. I really like Drunken Crane Jujube, Miracle Mile Peach, and Brooklyn Hemispherical Black Mission Fig (or some combination of thereof). Plum would probably work nicely too. If you go with Jerry Thomas' Decanter, maybe use only 1 dash.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Definitely need pie bitters. — ★★★★★
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DrunkLab commented on 12/21/2014:

A drink named (?) after a song from one of my favorite albums, featuring three or four of my favorite ingredients? Yeah. Definitely trying this.

Bevx commented on 12/22/2014:

There was no rhyme or reason to the naming of this drink. For some reason, while sipping on it and brainstorming cocktail names, this song popped into my head... Also, the (arguably) best R.E.M.-related cocktail name (and another favorite album) was already taken... ;)

DrunkLab commented on 12/27/2014:

Unsurprisingly tasty. Apricot dominates, rounded out by the elderflower, and dried out in the finish by the bourbon and bitters. I used a dash of Bittermens Burlesque.

Bevx commented on 12/28/2014:

Oooh, intriguing... I've had a bottle of the Burlesque forever, but never seem to use them. I'll have to try them next time... Glad you dig it!

Song to the Siren

1 3⁄4 oz Jamaican rum
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1 oz Port
3⁄4 oz Lime juice
1⁄2 oz Swedish Punsch, Kronan
1⁄2 oz Cinnamon syrup
2 ds Bitters
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, rock, garnish.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • The Ruse — Palo Cortado Sherry, Bourbon, Averna, Orange bitters, Lemon juice, Orgeat, Rich simple syrup 2:1, Orange, Mint
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Bourbon Decay

1 1⁄2 oz Bourbon
1⁄2 oz Campari
3⁄4 oz Lemon juice
1⁄2 oz Cassis
Instructions

Shake, strain, up or rock.

Notes

Bitter version of the Bourbon Renewal.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Too dry and somewhat off-balanced.
  • Works well with Bitter Luxardo in place of the Campari.
  • Sour and dark berryish; the Campari bitterness is well placed.
  • Interesting drink. Served over a ball of ice.
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Golden Mojito

1 2⁄3 oz Cuban rum, Havana Club Reserva
6 wdg Lime (Halved)
12 lf Mint
2 bsp Sugar (Brown/Demerara)
Instructions

Muddle lime wedges and brown sugar in the bottom of a highball glass. Add mint leaves and gently crush with muddler. Half fill the highball glass with crushed ice and add rum. Stir ingredients together ensuring lime wedges and mint leaves blend evenly throughout mixture. Top with crushed ice and repeat stirring process.

Notes

As you stir ingredients together the melt water replaces what the soda would have added.

History

My personal preference adapted from traditional recipe.

Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
C.Anderson, Scotland
Curator rating
Not yet rated
Average rating
Not yet rated
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Rebolú

3 oz Fino sherry, Lustau
4 oz Tonic water, Fever Tree
2 ds Lemon bitters, Bitter Truth Lemon
Instructions

Build over ice in a Collins.

Notes

Take off of a Rebujito. Tastes like bitter apple juice. What I drink during a shift.

Yields Drink
Year
2014
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
Not yet rated
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Two-Way Street

1 1⁄2 oz Rye, Old Overholt (bird's eye chil-infused)
1⁄2 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Grapefruit juice
1⁄4 oz Amaro Nardini
1 twst Orange peel
Instructions

Shake, double-strain, serve up. Garnish with orange peel.

Notes

For bird's eye chili-rye: Infuse 750 ml. bottle rye with 1 tablespoon dried bird's eye chili. Taste after 30 minutes, continue to infuse until spice-level is reached, strain.

Spice-level should be present but balanced when mixed in the drink (spicy with a soft underbelly).

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Erin Clancy, applewood restaurant, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
Not yet rated
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Firetail

1 1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Aperol
1⁄2 oz Lemon juice
1 twst Orange peel
Instructions

Shake, double-strain into coupe. Garnish with orange peel.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Erin Clancy, applewood restaurant, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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efullerton commented on 1/30/2015:

Made it with Sombra Mezcal and Mandarito (Mandarin Liqueur) and turned out quite nicely

Winter's Blush

3⁄4 oz Light rum (tarragon-infused)
3⁄4 oz Crème de Violette, Golden Moon
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lemon juice
1 bsp Simple syrup
1 twst Orange peel
Instructions

Shake, double-strain into coupe. Garnish with orange peel.

Notes

For tarragon-infused rum: Infuse a small, fist-full of tarragon, torn up, in one quart white rum for ~24 hours (or to taste).

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Erin Clancy, applewood restaurant, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • I used 1/2 oz heavy syrup by mistake. This was a happy accident. I will make this my recipe.
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Phranek commented on 2/08/2016:

It's a bit odd at first but it grows on you. At first I thought that the Chartreuse came on a bit strong but by sip two or three my objections subsided. It's a good, old-school tasting cocktail and I'll be putting it into rotation. Also, nice presentation. Edit: I read bsp as Tbsp so my version had 1/2 oz of simple syrup. I liked it though.

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