Bear Trap

1 oz Rye, Angel's Envy
3⁄4 oz Jamaican rum, Appleton V/X
1⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Lemon juice
3⁄4 oz Ginger-Honey 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
Not yet rated
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The Floating World

2 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Lemon juice
3⁄4 oz Orgeat, Small Hand Foods
Instructions

Shake, strain, up.

Notes

As far as I am aware, there was no pre-existing sour version of the Japanese Cocktail. Suggested variations: orange bitters; grated nutmeg.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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happyrobot commented on 10/22/2017:

Nice. It's a gin-less Almond Blossom Crusta. 

1903

1 1⁄2 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Singani, Singani 63
3⁄4 oz Fino sherry
1⁄4 oz Orgeat
1 ds Bitters, Bittermens Burlesque (or other aromatic)
Instructions

Stir, strain, rocks or one big rock.

Notes

Summery Japanese cocktail riff. The drink still works with more 1840 substituting for the Singani (though the name doesn't).

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
Similar cocktails

Bon Vivant's Companion

1 1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lime juice
1⁄2 oz Vanilla syrup
1 ds Allspice Dram
1 Cinnamon stick (as garnish)
1 spg Mint (as garnish)
1 ds Bitters (as garnish)
Instructions

Shake, strain over crushed ice, garnish with a cinnamon stick and a crown of mint leaves, dash bitters onto the mint, serve with straw.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
Similar cocktails
  • Shabash — Dark rum, Apricot liqueur, Lemon bitters, Lime juice
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  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime
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prattginkgo commented on 10/20/2021:

Used Smith & Cross, and it didn't bully the other flavors. A touch sweet, but rum/cherry/lime/vanilla is a very tasty combo. Be careful with the allspice dram

Expo 74

2 oz Gin, Dry Fly
1 oz Lemon juice
1 oz Lilac syrup (See notes for recipe)
3 oz Sparkling white wine
1 twst Lemon zest
Instructions

To make lilac syrup: Pick fresh lilacs and remove all stems. Cover with equal parts sugar and water, and heat gently (do not boil!) for a couple of hours - or heat it up, turn the burner off, and leave to infuse overnight. Strain. Add 1/3 c. lemon juice per 6 c. syrup to lower the pH for water-bath canning, if desired.

Mix the drink like a French 75.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

Grapefruit-Ginger Bourbon Sour

2 oz Bourbon
2 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄8 oz Simple syrup
2 sli Ginger
Instructions

Muddle ginger and 2 peppercorns. Stir with ice. Double strain into an ice-filled tumbler.

Yields Drink
Authenticity
Unknown
Source reference

http://www.myrecipes.com/recipe/grapefruit-ginger-bourbon-sour

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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West Coast Cocktail

1 1⁄2 oz Reposado Tequila
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Imbue Bittersweet vermouth
2 ds Cardamom bitters, Scrappy's
1 twst Grapefruit peel
Instructions

Stir, strain, straight up, chilled coupe, grapefruit twist (optional)

Notes

A tequila-based cocktail crafted from West Coast ingredients -- an off-dry white vermouth from Portland and bitters from Seattle.

Yields Drink
Authenticity
Your original creation
Creator
Lance Bridges, San Diego, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
Similar cocktails
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Northern Lights (Christian Clark)

2 oz Gin, St. George Terroir
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 ds Absinthe, St. George
1 ds Orange bitters (Regan's in the original)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir and strain into a cocktail glass. Twist a lemon peel over the top and discard the peel.

Notes

Works well with an 'assertive' gin.

History

"The Northern Lights is a slight variation of the Alaska cocktail inspired by the bold Douglas fir character of Terroir gin, which draws the imagination to the deep forests of the north. A touch of absinthe enhances the floral sweetness of the chartreuse, which vibrantly contrasts with the savory pine. Knock back a few of these and you'll swear you can see the Aurora Borealis."

Yields Drink
Authenticity
Authentic recipe
Creator
Christian Clark, Tosca Café, San Francisco
Source reference

Original link is defunct, a good reference to it is here:
https://forums.egullet.org/topic/54990-chartreuse-and-cocktails-with-ch…

Curator rating
5 stars
Average rating
4.5 stars
(19 ratings)
From other users
  • Mint was drawn out by this combo. Going light on the absinthe dash allows the other flavors room.
  • strong but tasty; good as a strong, complex martini variant
Similar cocktails
  • 1022 Martini — Gin, Aromatized wine, Eau de vie of Douglas Fir
  • Zephyr — Gin, Aromatized wine, Herbal liqueur, Lemon peel
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  • Geingi — Gin, Dry vermouth, Genepy, Orange bitters, Lemon peel
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Shawn C commented on 3/21/2024:

Curated for an updated reference link since the original has disappeared and is not archived in the Wayback Machine unfortunately. Also updated, as noted from the egullet link, Regan's was the bitters shown at the time. Having made the cocktail, anyone hoping to replicate this one really needs to find St. George Terroir Gin as it is unique. The fir component in this distinguishes it from other gins and provides an original expresssion. I resisted trying this gin for several years, but when I did, it opened up a whole new vista of flavors. One could likely create a facsimile with Clear Creek Douglas Fir eau de Vie mixed with a London Dry, but getting the proportions right requires experiencing the St. George Terroir first.

Host Body

1 1⁄4 oz Jamaican rum, Smith & Cross
1 oz Sherry, Lustau East India Solera
1⁄2 oz Amaro Nardini
1⁄2 oz Campari
1 twst Orange peel (expressed and inserted)
1 twst Grapefruit peel (expressed and inserted)
Instructions

Stir, strain, one big rock, twists.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Smokey.
Similar cocktails
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The Book Deal

1 1⁄2 oz Bourbon, Bulleit
1 oz Campari
3⁄4 oz Cynar
1⁄4 oz Fernet Branca
1 bsp Cherry syrup, Luxardo
2 ds Bitters, Bitter Truth Chocolate (Spiced Chocolate)
3 Cherry, Luxardo (As garnish)
Instructions

Stir, rock, garnish with as many Luxardo cherries as possible.

History

This cocktail was created to celebrate the sale of a friend's debut novel, hence the name "Book Deal."

Picture of The Book Deal
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Audrey C.
Source reference

This drink is a variation on the Bookbinder found at: http://www.threesheetsmfg.com/home/2013/03/11/emails-bookbinder

Curator rating
Not yet rated
Average rating
4.5 stars
(56 ratings)
From other users
  • Made with Townsend Kashmiri Amaro instead of Fernet because we were out of Fernet. Very bitter, very good. Would like to try it with Fernet, as the Kashmiri is quite strong.
  • Made with 4 Roses, Gran Classico, mole bitters. Thought it might be overloaded but everything contributes (Fernet predictably in front). Sweet but balanced nicely.
  • A little bit of Fernet Branca causes a large amount of Campari and Cynar to taste like... Fernet Branca.
  • very dark strong and bittery with many things I love. I enjoyed it sitting outside with HB after a rain one evening in November.
  • Like falling into bitter sweet oblivion
  • Deep, spicy, lots going on.
  • Truly one of the best drinks I've ever had. — ★★★★★
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majorsmoof commented on 1/11/2018:

I've been looking for ways to ease into Fernet Branca and this is great. I'm all about Campari and Cynar and this all goes together wonderfully with the Fernet Branca coming in on the back end. 

Ajvan commented on 1/01/2020:

Found this looking for campari/bourbon combos, and the title caught my eye because my first book (deal) is due in early 2020. Delicious. Spicy, sweet, lots of nuance. 

Jmmrad commented on 2/23/2021:

First time I've mixed this but it won't be my last! Tasty

IamNotStiller commented on 9/29/2023:

Was expecting it to be very sweet, but it's really not. Subbed in 50% mad river straight bourbon and 50% mad river burnt rock bourbon for a little more smoke

jlp_nyc commented on 10/11/2025:

Very delicious: darkly bitter yet smooth and balanced; not overly sweet, with notes of cherry, vanilla, caramel, baking spice (used Evan Williams bonded) and chocolate plus a wisp of menthol from the Fernet. Would def make again.

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