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
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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)
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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
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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.
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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.

A Forest

2 oz Old Tom Gin, Hayman's
1⁄4 oz Elderflower liqueur
1⁄4 oz Amaro dell'Erborista
1⁄4 oz Crème de Violette
1⁄4 oz Allspice Dram
6 dr Bitters, Bittercube Bolivar
Instructions

Stirred with ice; coupé glass; twist a lemon peel over it.

Notes

It's also good with bourbon instead of the gin (I'd suggest Elijah Craig 12), but then you lose the interesting pale mossy green color.

History

I was curious if anything here had pimento dram and crème de violette in it. After I found nothing, I thought "I wonder how many other herbal/flowery things I could slam together in a glass..." The Amaro dell'Erborista was easily my choice for an amaro as it's the most herbaceous (to me). I wonder how this would be with Zirbenz...

Picture of A Forest
2014 Saga Söderback
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Saga Söderback, Red Hook, Brooklyn, NY
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Really nice. A tad sweet perhaps . Up the booze to 2.5oz on next go.
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drinkingandthinking commented on 11/19/2021:

Very unique, but I had the wrong Erborista... Also, the pic seems odd considering the Creme de violette and dram.

noksagt commented on 11/20/2021:

A drink made with Hamilton pimento dram might look like that. Agreed that the CdV is a surprise, though.

laerm commented on 11/21/2021:

Hi all –

Regarding a question in the comments here: my allspice dram and CdV were homemade so that may explain the surprising translucence of this drink.

Craig E commented on 11/21/2021:

@noksagt You are correct, an email with the OP confirmed "author's original creation" is right.
I'll probably stir this rather than shake when I try it. Cheers!

Shawn C commented on 9/26/2023:

The slightly mossy gray/green is what I get with R&W Creme de Violette and St. Elizabeth Allspice Dram that I used. The 1/2 oz total of floral components (violet and elderflower) turns the drink into "A Florist" more than "A Forest" though. It isn't unpleasant, but the floral components dominate. Maybe cutting them to a barspoon each and adding some Zirbenz or Douglas Fir eau de vie would shift the balance?

danoman89 commented on 7/30/2025:

Allspice dram overwhelms; I'd probably down it a bit next time. Otherwise very tasty.

Amari-o Bros.

1 1⁄2 oz Santa Maria al Monte
3⁄4 oz Cynar
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Bitters, Angostura
Instructions

Stir; strain over large cube in rocks glass; lemon swath garnish

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Tree Fort

1 oz Bourbon, Old Grand Dad 114
1⁄2 oz Fernet Branca
1⁄2 oz Simple syrup (vanilla infused)
1⁄2 oz Lemon juice
1 ds Peychaud's Bitters
2 oz Cola, Coca Cola
1 Orange peel
Instructions

Build in a shaker excluding orange and coke. Shake quick and roll into a collins glass. Top with 2 oz coke and an orange peel expressed and inserted.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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FernChata

1 1⁄2 oz Fernet Branca
1 1⁄2 oz Rum Cream, RumChata
Instructions

Pour the two liqueurs into a lowball glass filled with large ice and stir.

Picture of FernChata
2041 Josh Miller
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Josh Miller, inuakena.com, SF Bay, CA, USA
Curator rating
Not yet rated
Average rating
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