Midnight Matinee

1 1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1 1⁄2 oz Oloroso sherry, Lustau
3⁄4 oz Passion fruit syrup (vanilla-passion fruit syrup)
1 t Amaro Nardini
1 t Islay Scotch, Laphroaig Quarter Cask
1 twst Orange peel (as garnish)
Instructions

Stir, strain over an ice cylinder in a rocks glass, express and insert orange twist.

Notes

Vanilla-passion fruit syrup: two parts Boiron passion fruit puree to three parts vanilla syrup.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Amanda Elder, Pouring Ribbons, NYC.
Source reference

in person

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From other users
  • Lovely and mysterious.
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Tiki Sunrise

1⁄2 oz Lime juice
1 1⁄2 oz Orange liqueur, Clément Créole Shrubb
5 oz Orange soda water (Fentimans Mandarin & Seville Orange Jigger)
Instructions

Build in collins glass containing 4 ice cubes. Garnish with one or more of the following on a cocktail stick: pineapple chunks, mandarin orange slices, raspberries, or maraschino cherries.

Notes

Adjust the lime juice to shift the sweet/tart balance.

History

A different take on the original 'Tiki Punch' recipe to round out the flavors.

Yields Drink
Year
2014
Authenticity
Altered recipe
Source reference

http://www.findeatdrink.com/Index/Drink/Entries/2010/7/26_recipe_fentim…

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Ancho and Lefty

1 1⁄2 oz Bourbon
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Bianco Vermouth, Priorat Natur (Spanish Vermut)
1⁄2 oz Ancho Reyes chile liqueur
2 ds Orange bitters
1 ds Celery bitters
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(9 ratings)
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  • Slowly Goes the Night — Rye, Mezcal, Pedro Ximénez Sherry, Amaro, Bitters, Grapefruit peel
  • Broadway Nights — Rye, Mezcal, Sweet vermouth, Herbal liqueur, Curaçao, Bitters, Orange peel
  • The Prodigal Son — Bourbon, Mezcal, Pedro Ximénez Sherry, Sweet vermouth, Bitters, Hellfire Habanero Shrub, Orange peel
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efullerton commented on 5/02/2015:

I didn't care for it, the vermouth and the mezcal don't play very well together in my opinion; leave an acrid flavor at the end. 

St. Louis Southside

1 1⁄2 oz Gin
3⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
6 lf Mint
1 ds Absinthe
1 1⁄2 oz Tonic water
Instructions

Muddle the mint leaves, lemon juice and simple syrup in a shaker. Add the alcohol, shake and double strain in to a glass filled with crushed ice. Top with tonic water and garnish with mint sprig.

Yields Drink
Authenticity
Unknown
Creator
Matt Seiter, Sanctuaria, St. Louis, MI
Source reference

The American Cocktail (Imbibe magazine)

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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  • Woodside — Gin, Peychaud's Bitters, Tonic water, Lime juice, Coconut Water, Ginger syrup, Thai Basil, Mint
  • Puritan's Vice — Gin, Becherovka, Soda water, Lemon juice, Cranberry syrup, Simple syrup, Orange peel

El Colibri

2 oz Reposado Tequila
1⁄2 oz Cassis
1 1⁄2 oz Lemon juice
3⁄4 oz Honey syrup
Instructions

Shake all ingredients and double strain into a coupe glass

Notes

Honey Syrup is 2 parts honey: 1 part water in this recipe

History

Name translates to "Hummingbird"

Yields Drink
Authenticity
Unknown
Creator
Vince Lund, Beretta, San Francisco, CA
Source reference

The American Cocktail (Imbibe Magazine)

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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Savory Smash

2 oz Rye, Rittenhouse 100
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (1:1)
1⁄4 oz Cynar (float)
3 sli Red Bell Pepper (1 for garnish)
3 lf Basil (1 for garnish)
Instructions

Muddle pepper and basil in honey syrup and lemon juice. Add rye and ice. Shake and double strain into a rocks glass. Float Cynar and garnish.

Yields Drink
Authenticity
Unknown
Creator
Joel Black
Source reference

http://barnotes.co/recipes/savory-smash

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • A pleasant, more subtle Bloody Mary alternative. Might lessen or forego the pepper part of the garnish next time, as it dominated the nose a bit much. — ★★★★
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For A Few Flowers More

1 oz Blended rum, Banks 5 Island
1 oz Orange juice
1 oz Grapefruit juice (white)
1⁄2 oz Lemon juice
1⁄2 oz Lime juice
1⁄2 oz Falernum, Velvet Falernum
Instructions

Shake, strain, up.

Notes

Riff on Gerald Murphy's Juice of a Few Flowers made for brunch service.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • a tad tart, maybe up the falernum or split with cinnamon syrup
  • Not bad, but a little sour. I used Flor de Cana 4 yr and pink grapefruit. Maybe a sweeter rum? White grapefruit would be even more acidic, so I dunno... I'll keep fiddling...
  • More three dimensional than the original. Great for brunches.
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Frenchman Street

1 rinse Absinthe
1 pn Sugar
2 lf Mint
1 oz Rye, Sazerac
1 oz Dark rum
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Peychaud's Bitters
Instructions

In a pre-chilled Old-Fashioned glass, rinsed with absinthe, gently bruise mint with demerera sugar. Stir rye, rum, vermouth, Peychaud's with ice. Pour, savor, repeat.

Notes

Use Punt a Mes, lighter rum, or vary sugar to alter substantially.

History

Sazerac meet Mojito.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • This was a great drink! I made it without the sugar—mint was fab!
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  • George Washington — Applejack, Rye, Sweet vermouth, Cherry Liqueur, Allspice Dram, Brandied cherry
  • Cornucopia (Claphamcocktails) — Corn Whiskey, RinQuinQuin a la Peche, Bianco Vermouth, Cachaça, Bitters, Lemon
lesliec commented on 9/15/2014:

I'm trying this tonight. But ... a 'dash' of sugar?
I guess I'll work it out!

jkim07 commented on 12/03/2021:

Correctomundo, Don, of coirse-
should read “STIR”
not “shake”

jkim07 commented on 12/03/2021:

Correctomundo, Don, of coirse-
should read “STIR”
not “shake”

Zachary Pearson commented on 12/05/2021:

Ok, quick question - so you're chilling an OF, rinsing it, lightly muddling mint and sugar (a pinch, not a dash perhaps) in the bottom. Then you're stirring everything else and straining it over the mint/sugar? I'd imagine this will lead to undissolved sugar in the bottom of the glass. If so, can I clarify the instructions to reflect this? Thanks, Zachary

Wry Grin

1 1⁄2 oz Rye
1⁄2 oz Fernet Branca
3⁄4 oz Simple syrup
3 wdg Lemon
8 lf Mint
1 spg Mint (as garnish)
Instructions

Muddle all ingredients and taste for balance between the sugar and lemon. Add simple or lemon as necessary. Add ice, shake briefly, and double strain into a double rocks glass with ice. Garnish with a generous mint sprig.

Notes

An accessible Fernet showcase.

Yields Drink
Authenticity
Authentic recipe
Creator
Sam Ross, Milk and Honey, New York City
Source reference

http://www.sdcitybeat.com/sandiego/blog-74-the-best-bartender-in-san-di…

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Similar to Norma Jean (bitter herbs/lemon/sweet). I might slightly prefer the Gin/Cynar combo, but this is quite tasty as well.
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Sex Panther

1 1⁄2 oz Bourbon, Four Roses
1⁄4 oz Cynar
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Demerara syrup
2 ds Bitters, Angostura
1 twst Orange peel (flamed)
Instructions

In a mixing glass add everything but the peel. Add ice. Stir to chill and dilute. Strain over a single large ice cube. Flame the peel over it.

Yields Drink
Authenticity
Your original creation
Creator
feizal valli
collins bar
birmingham, alabama, usa
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Robbyfresh commented on 1/11/2017:

Had to try this just because of the name. I like it, though it seems like the Cynar gets lost. I gave it a 3, mainly because blackstrap always comes off a little odd to me.

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