My Oh My Ty

1 oz Nicaraguan Rum, Flor de Caña 7
1 oz Martinique Rum, La Favorite Blanc
1 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Orange liqueur, Clément Créole Shrubb
1⁄4 oz Absinthe
3 ds Simple syrup (3-4)
1 spg Mint (as garnish)
Instructions

Shake with three cubes, strain over crushed ice in an Old Fashioned glass, garnish.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Brian Miller, Death & Co, NYC.
Source reference

http://www.sfgate.com/food/article/Bartenders-make-a-beard-run-3251813…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Carlos
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The Pledge

1 1⁄2 oz Rye, Bulleit
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Averna
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, garnish.

Notes

Benedictine can be substituted for the Averna and Rittenhouse 100 for the Bulleit.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Death to Sour Mix
Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • 4 dashes bitters
  • Used Green Charteuse
  • MUST TRY
  • A little on the sweet side, might try reducing Benedictine.
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Having been served in North Carolina an un-named cocktail containing inter alia Rye, Chartreuse, and Averna, I searched for similar confections, and found The Pledge at the cited source.

I made both the original version, and the adaptation described above - although I made both with Bulleit Rye. 

I think the two drinks are sufficiently different, that the original version should be listed here as The Pledge, and the version posted here in 2014 be given a slightly different name, or listed as a variant.

The Benedictine version was both smoother and sharper than the Averna version, which seemed to be richer and less herbal. The mouth feel of the original version is more substantial, also.

I thought both versions were good, and I will probably make one or the other again, at some point.

Curated this drink - from a user comment, I reverted this to the original recipe at the cited link and added the substitutions in the notes. Also, I cleaned up the instructions, added the garnish and date. Thanks,  Zachary

Cinquenta Cinquenta

1 1⁄2 oz Reposado Tequila
1 1⁄2 oz Bianco Vermouth
2 ds Celery bitters
1 Peperoncino (as garnish)
Instructions

Stir; strain; up; garnish.

Notes

Frederic Yarm (at link) suggests an orange, lemon, or grapefruit twist as an alternative garnish, and Angostura or orange bitters as alternative bitters if needed.

I used a grapefruit twist. This was lovely.

YieldsDrink
Authenticity
Unknown
Creator
Jim Meehan
Source reference

http://chowhound.chow.com/topics/620070#4687579

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Made with fennel bitters. Light and clean. A bit neutral up front but does get interesting on the finish. — ★★★
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Curated to add garnish to ingredients list, paraphrase instructions, and sort out notes.

Emerald

2 oz Irish whiskey
1 oz Sweet vermouth
2 ds Orange bitters
Instructions

Stir, up. Optional orange twist garnish.

Notes

Basically an Irish whiskey Manhattan.

History

Published by David Wondrich in Esquire in 2007.

YieldsDrink
Authenticity
Unknown
Source reference

http://www.esquire.com/food-drink/drinks/recipes/a3703/emerald-drink-re…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Made with Teeling and M&R. Rummy, dryer than expected.
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Paloma (Improved)

2 oz Reposado Tequila
1 oz Grapefruit syrup (see notes for recipe)
1⁄2 oz Lime juice
1 pn Salt
2 ds Grapefruit bitters
2 oz Club soda
Instructions

Shake, Collins glass with cracked ice, top off with club soda, garnish with lime slice or shell of spent lime.

Notes

Homemade grapefruit syrup recipe: 1 cup sugar, 1 cup water, zest and juice of 1 grapefruit (discard the pith and pulp), optionally add a pinch of salt and a squeeze of lemon. Bring to a boil, then take off the stove and let steep 1 hour, strain through cheesecloth and bottle. Optionally add 2 tsp vodka as a preservative. Keep in refrigerator.

History

The Paloma is traditionally made with commercially-available grapefruit soda pop. This recipe replaces soda pop with homemade grapefruit syrup and dashes of bitters.

YieldsDrink
Authenticity
Altered recipe
Creator
According to Dave Stolte, the Paloma originated in Mexico, probably some time in the 1920s.
Source reference

See http://www.homebarbasics.com/la-paloma/ for history and notes about the soda pop version of the Paloma.

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • make grapefruit syrup with much less sugar
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The grapefruit syrup seems to overpower the drink with sweetness. I modified the recipe: zest of one grapefruit, juice of two grapefruits, divided, 1 cup water, 1/2 cup sugar, 1 tsp citric acid. Simmer zest, 1/2 of grapefruit juice, water, citric acid and sugar for 15 minutes. Let cool, add the remainder of the grapefruit juice. Chill.

I have seen this called Grapefruit Cordial.

Paloma:  2 oz. silver tequila, 2 oz grapefruit cordial (above) 1 oz. Cointreau. Shake with ice, pour into a coup, top with Proseco or Champagne, garnish with an orange twist.

Elysium Fizz

2 oz Gin, Hendrick's
1 oz Aperol
1 oz Grapefruit juice
1⁄2 oz Simple syrup
2 ds Bitters, Angostura
2 spg Mint
1 part Egg white
Instructions

Muddle bitters, simple syrup and Mint together. Add Gin, Aperol, Grapefruit Juice, Egg White and shake for 60 seconds.

Use filter and pour into ice filled glass, garnish with mint leaf.

YieldsDrink
Year
2014
Authenticity
Unknown
Creator
Ryan Rabideau
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • This was very tasty. I added more mint and could have added more.
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The problem with grapefruit juice is that it isn't bitter enough. I subbed for 1/2 ounce of ea. grapefruit and lime juice.

Sailor's Sunset

1 1⁄2 oz Dark rum
1⁄2 oz Campari
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
2 oz Ginger ale
1 sli Ginger (crystallized, as garnish)
Instructions

Shake first four ingredients with ice.
Strain over ice into a Collins, top with ginger soda and garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Punch
Source reference

http://punchdrink.com/recipes/sailors-sunset/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Hurricane (Chris Hannah)

2 oz Rum (full-bodied)
1⁄2 oz Orange juice
3⁄4 oz Lime juice
1⁄2 oz Passion fruit syrup
1⁄4 oz Grenadine
Instructions

Shake, strain over ice into a hurricane glass, garnish with an orange slice or lime wedge.

YieldsDrink
Authenticity
Altered recipe
Creator
Chris Hannah, French 75 Bar, New Orleans, LA.
Source reference

http://imbibemagazine.blogspot.com/2014/07/drink-of-week-hurricane.html

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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What's He Building In There?

1 oz Bourbon
1 oz Amaro dell'Erborista
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup (2:1)
1 rinse Islay Scotch, Laphroaig
Instructions

Shake, strain, rock.

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

https://www.youtube.com/watch?v=JaLjwSpZ6Cs

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Recherché

1 oz Light rum, Flor de Caña Extra Dry
1 oz Fino sherry, Lustau Fino
3⁄4 oz Lemon juice
1⁄2 oz Falernum
1⁄4 oz Vanilla syrup
1 rinse Absinthe, Vieux Carré
Instructions

Shake, strain, up.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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