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.

Cowgirl's Downfall

1 1⁄2 oz Bourbon
1⁄2 oz Lemon juice
1⁄2 oz Apricot liqueur
1⁄2 oz Ginger-Honey Syrup
2 sli Peach (muddled)
1 spg Mint (as garnish)
1 sli Peach (as garnish)
Instructions

Briefly shake and pour over crushed ice in a julep cup. Garnish with a slapped mint bouquet, a slice of peach, and a couple of straws.

Notes

Bourbon version of the Missionary's Downfall.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Good
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Dear Gowanus

1 oz White whiskey, Death's Door
1 oz Aromatized wine, Imbue Petal & Thorn
1 oz Aromatized wine, Cocchi Americano
2 bsp Contratto Fernet
3 ds Bitters, Angostura
Instructions

Stir until well-chilled: Death's Door White Whisky, Imbue Petal & Thorn, Cocchi Americano, and bitters. Strain into chilled coupe. Float 2 barspoons of Contratto Fernet.

History

Created for the 2014 Gowanus Canal Conservancy Dive In/Drink Up.

Picture of Dear Gowanus
2014, Erin L. Clancy
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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Beach Fossils

2 oz Light rum, Flor de Caña Extra Dry
1 oz Lemon juice
1⁄2 oz Vanilla syrup
1⁄2 oz Honey syrup
Instructions

Shake, strain, up, float a lemon wheel.

Notes

Beachbum Berry, explaining his drink the Beachnik: "[W]e got the idea for the Beachnik while looking at the label of an energy bar flavored with lemon and honey, and coated with vanilla yoghurt. Lemon, honey, vanilla—sounds like a tropical drink to us! After a few failed attempts to turn it into a shaken cocktail, it ended up as a blender drink in 2004." I think the Bum may have erred in using honey and vanilla liqueurs instead of syrups; with the latter, as a sour it's a straightforward delight.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Made with Banks 5 Island and a little Appleton 12. Delish!
  • Made this blended (as originally) w/ 4oz ice. Instantly transported to the beach.
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Pear of Jacks

2 oz Rye, Old Overholt
1 1⁄2 oz Pear Shrub
1⁄2 oz Applejack, Lairds
1 bsp Demerara syrup (2:1 Ratio)
2 ds Orange bitters, Angostura Orange
Instructions

Add ice and shake ingredients, double strain into Old Fashioned glass with 1 large ice cube. Garnish with orange.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Chris Stephens
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Light and Day

2 oz Gin, Plymouth
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Maraschino Liqueur, Maraska
1⁄4 oz Orange juice
4 ds Peychaud's Bitters (housemade)
Instructions

Stir; strain; up.

Notes

Death & Co. housemade Peychaud's bitters is 2 parts Peychaud's to 1 part Bitter Truth Creole Bitters.

History

Alex Day's first creation for Death & Co. Good story at http://munchies.vice.com/articles/my-first-great-cocktail-made-no-sense…

Yields Drink
Authenticity
Authentic recipe
Creator
Alex Day, Death & Co., New York City
Source reference

http://munchies.vice.com/recipes/light-and-day

Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • Beefeater24 is too weak. Botanist might work. Further testing needed.
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Subterranean

3⁄4 oz Jamaican rum, Appleton
3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Campari
3⁄4 oz Port
3⁄4 oz Lime juice
1⁄2 oz Pineapple syrup
Instructions

Shake, strain, rocks.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Tequila Gumption

1 oz Reposado Tequila
1 oz Mezcal
1⁄4 oz Maraschino Liqueur
2 ds Bitters, Angostura
1 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, twist.

Notes

Another "agave old fashioned," cousin of sorts to Ward's Oaxaca Old Fashioned.

History

Created for Jake Walk in Brooklyn. http://offthepresses.blogspot.com/2010/08/mayahuel-at-jake-walk.html

Yields Drink
Authenticity
Authentic recipe
Creator
Phil Ward
Source reference

FrogPrincesse post on eGullet http://forums.egullet.org/topic/17109-the-old-fashioned-cocktail-the-to…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • I thought the mezcal might take over but it didn't.
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B & B

1 oz Brandy
1 oz Bénédictine
Instructions

Server straight up or on ice

Yields Drink
Year
1930
Authenticity
Authentic recipe
Creator
Bénédictine (now owned by Bacardi)
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Sweet
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Cara A commented on 11/23/2020:

Tried 1 part cognac to 3/4 part Benedictine. Still too sweet (and I like a bit of sweetness). Added a bar spoon of Fernet Branca to make it more balanced.

Le Grog Alsacien

1 oz Rhum Agricole, Neisson blanc
1⁄2 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Lemon juice
1 t Sugar
4 oz Water (hot)
Instructions

Mix rum, liqueur, lemon juice and sugar. Add hot water and stir. Garnish with 1 whole clove and a cinnamon stick.

History

Traditional, France

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.alpenz.com/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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