Hemingway Stripper Pole

1 oz Batavia Arrack, Van Oosten
1⁄3 oz Maraschino Liqueur
1⁄3 oz Campari
1⁄3 oz Aperol
1 oz Lime juice
Instructions

Shake, strain, rocks, lowball

Notes

The Campari and Aperol simulate a bitter grapefruit flavor.

History

Zach Pearson describes Batavia Arrack Van Oosten as "tasting like a buttered stripper pole."

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Daiquiri with its fair share of funk and grapefruity bitterness.
  • Nicely complex and balanced with almost no sweetness
  • Light, delicious, summery, mildly bitter, and still accessible. Surprisingly complex for a light cocktail. — ★★★★★
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Looks great. Might try this one out on a guest. I'll have to change the name lest they also get the image of Papa Hemingway riding a pole in their heads.

Having tasted the Hemingway Stripper Pole, I have to admit it's worthy of a 4.0 rating. I'd like Zach to explain, however, how he came to know that this cocktail tastes "like a buttered stripper pole." The story, Zach! Please!

All I can say about that incident is this: If you've ever been in the wine business in north Texas , chances are you've been to a strip club. And if your visit comes in the middle of summer, you know what Batavia Arrack smells like.  Zachary

Definitely leans bitter and dry. The amount of lime juice seems high, making this more of a sour/dry than I prefer even though I went a little skinny on the lime. I might try again with 1/2 oz lime juice.

Alternative Ulster

1 1⁄2 oz Irish whiskey, Jameson
3⁄4 oz Dry vermouth, Dolin
3⁄4 oz Amaro Montenegro
1 ds Orange bitters
Instructions

Stir. Strain into chilled Coupe. Garnish with a Lemon Twist

History

Amaro remix on a Brainstorm

YieldsDrink
Authenticity
Your original creation
Creator
Joshua Perez, Middle Branch NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Sweet, with a bite at the back end from the dry vermouth. Tried this with Martini & Rossi dry vermouth; I suspect this would be better with the Doilin as suggested.
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Rob Roy 2

2 oz Blended Scotch, Johnnie Walker Black Label
1 oz Sweet vermouth, Carpano Punt e Mes
2 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel
Instructions

Stir Scotch, vermouth, and bitters in a shaker with ice for 40 seconds. Strain into a chilled cocktail glass. Twist the lemon peel over the drink and drop it in.

Notes

Punt e Mes gives this variation on the classic a slightly bitter aspect. Need a strong-tasting blended Scotch, like Johnnie Walker Black with its whisps of peat, to stand up to the Punt e Mes.

YieldsDrink
Authenticity
Altered recipe
Creator
Variation on a David Wondrich recipe at www.esquire.com
Source reference

http://www.esquire.com/features/drinking/rob-roy-recipe-0310

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made with half JW Red and half Laphroaig 10
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Not being a lover of peated drinks, but having an unopened 375 ml bottle of Johnny Walker Black on the shelf, I decided on a whim to try the Rob Roy 2--mostly because I like the traditional Rob Roy.

My thoughts on the drink? Not bad! Not great, but definitely not bad. The peat comes through despite the Punt e Mes, the orange bitters, and the lemon twist. People who enjoy peated cocktails will, in my opinion, enjoy this drink--especially late at night. Maybe that's why I rated it 4.0. It's now 11:20 PM, about another 40 minutes before bedtime.

Blunderbuss

2 oz Apple brandy, Black Dirt
1 oz Lemon juice
3⁄4 oz Orgeat, Tiki Adam's Toasted Orgeat (or honey syrup)
1⁄2 oz Ginger syrup (spicy)
1 ds Bitters, Angostura
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice in a Collins, garnish, serve with straw.

Notes

Black Dirt is a bonded apple brandy with a luscious, full body and a delicious flavor of apple candied with bourbon-y caramel and char. Compared to Laird's bonded, it is less hot and less thin, while the same proof and comparable in age.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Fruity and wonderful.
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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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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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