Quartermaster (Gin Joint)

1 oz Trinidad rum, Zaya
3⁄4 oz Irish whiskey, Jameson
1 oz Cardamaro
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Campari
2 ds Bitters, Bittermens Xocolatl Mole (Half eye dropper)
YieldsDrink
Authenticity
Authentic recipe
Creator
Jared Lane
Source reference

Gin Joint Charleston

Curator rating
Not yet rated
Average rating
4 stars
(16 ratings)
From other users
  • Very well balanced for this many complex ingredients. Tasty sipper!
  • Strong. Very Good. I've never had a drink with both Carmpari and Cynar that was only a bit bitter on the finish. Very nice combo.
  • Complex, boozy but sweet, very drinkable — ★★★★
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  • The Trooper — Reposado Tequila, Cynar, Aromatized wine, Maraschino Liqueur

Kissed by Fire

2 oz Blended Scotch, Famous Grouse
1 oz Ginger liqueur, Domaine de Canton
2 ds Bitters, Bittermens Xocolatl Mole
1 ds Bitters, Regans' orange bitters
1 ds Pepper tincture, Scrappy's Firewater Tincture
1⁄4 oz Islay Scotch, Laphroaig Quarter Cask
1 twst Orange peel (Flamed, as garnish)
Instructions

In a mixing glass, combine blended scotch, ginger liqueur, and bitters, then fill with ice and stir just until chilled, about 20 seconds.

Strain into a old-fashioned glass with one large cube of ice. Float the Islay scotch.

Flame orange peel over drink and drop in.

If desired, add a couple of drops of aromatic bitters in the middle of the glass. Valar morghulis!

Notes

An old fashioned variant. If you've got a spicy ginger syrup handy, sub out for the Canton.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Drew Fields
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails
  • Stone of Destiny — Blended Scotch, Sweet vermouth, Apricot liqueur, Ginger syrup, Orange peel
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  • The Bitter Nipple — Blended Scotch, Sweet vermouth, Aquavit, Wormwood bitters, Lemon peel
  • The MacGregor — Blended Scotch, Sweet vermouth, Apricot liqueur, Bitters

Curated this slightly: removed "fresh" from peels, we assume that. Changed the Orange Bitters to Gin Barrel Aged, instead of Gin Aged.

Thanks,

Zachary

Slapping Incident

2 1⁄2 oz Rye, Rittenhouse
1⁄2 oz Faretti Biscotti
1 oz Fernet Branca
1 oz Sorghum Syrup
1 1⁄2 oz Lime juice
1 pn Sea salt
1 pn Black pepper (Cracked)
1 spl Tonic water
Instructions

Top with Tonic Water. Stir in Salt and Pepper

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • One Night — Speyside Scotch, Allspice Dram, Bitters, Lemon juice, Simple syrup, Egg white, Violet water
  • Centaur — Cognac, Bitters, Lime juice, Ginger ale, Simple syrup, Mint
  • Lance is Gorges — Rye, Apple brandy, Fernet Branca, Peychaud's Bitters, Lemon syrup, Lemon juice

Is this meant to go into a 10 ounce Collins glass? If so, can we call a "splash" of tonic about 2 ounces?

Thanks,

Zachary

Pray Tell

2 oz Rye, Rittenhouse
1 oz Sweet vermouth, Carpano Punt e Mes
1 t Herbal liqueur, Green Chartreuse
1 t Fernet Branca
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Garnish with orange peel.

YieldsDrink
Authenticity
Your original creation
Creator
Lord Marl
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Just the right amount of fernet!
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Ligurian Sea

1 oz Gin, Plymouth
1 oz Cynar
1 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Absinthe
3⁄4 oz Water (Very Cold)
Instructions

Create a "louche" with Absinthe and Water. Slowly pour on top of "Negroni" as a floater.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ryan Casey
Source reference

McCrady's Charleston

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Looks great! Right up there with the New York Sour in the "great cocktails to make at someone's house when they have almost nothing in their liquor cabinet" category!
  • Very good. Absinthe plays nice w/the cola-ish cin cyn underneath.
  • I have made this several times and it's a great excuse to keep absinthe around! I've been using Pacifique Absynth, Cynar 70, Donlin's sweet, and beefeater gin. I put a little ice in a rocks glass to help with the floater.
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Halcyon

3 oz Bourbon, Bulleit
1 oz Cynar
1⁄2 oz Walnut Liqueur, Nocello
1⁄2 oz Licor 43
1⁄4 oz Cherry Liqueur, Cherry Heering
1 ds Absinthe
1 pn Salt
1 twst Orange peel (optional, as garnish)
Instructions

Make sure salt mostly dissolves before adding ice. Orange peel garnish optional.

Notes

Salt Solution works fine too.

YieldsDrink
Authenticity
Your original creation
Creator
Lord Marl
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Half portions, Maker's or Woodford work well, 101 Wild Turkey not so much. No more than 10 grains of salt
  • Made as 1/2 portion; used Tuaca for Licor 43. Made with Nocino, not Nocello
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  • Boo Radley — Bourbon, Cynar, Cherry Liqueur, Orange peel, Lemon peel

Curated this: removed "Herb liqueur" as a brand of Cynar. Changed Nocelli to Walnut liqueur as the ingredient of Nocello.

Thanks,

Zachary

Curious whether this is intended to be Nocello or Nocino; Nocello is a walnut and hazelnut liqueur; Nocino is just walnut. I've learned the hard way that I rarely like the flavor of hazelnut in cocktails (looking at you, dusty small bottle of Frangelico) so I made this with Nocino and enjoyed it. (As a half portion.)

A few slightly odd things about this one. For starters, it's huge. The amounts as written will comfortably yield two drinks. To my taste the salt is a bad idea. It gives an artificial sweet (and salty) taste that I didn't like at all - we had it last night as written and tonight with no salt, and tonight's is much better. And I tried with and without the orange; the orange is an improvement. Without the salt I'll give it a 4.

String Theory

2 oz Rye, Rittenhouse
1 oz Cynar
1 oz Averna
2 ds Hellfire Habanero Shrub, Bittermens
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Garnish with Orange Peel

YieldsDrink
Authenticity
Your original creation
Creator
Lord Marl
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • 4.5 if I could
  • Rye- spicy, bitter
  • Rich & pungent
  • Maybe better to stir without ice. Add large ice cube or ball to old fashioned glass.
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Are you using the Baker recipe for the Hellfire Bitters, or something else? Could you post a quick recipe for them?

Thanks,

Zachary

I've just been using Bittermens Hellfire Shrub, though the more heat you can get, I would think the better.

Good winter vibes. Same vein as Left Hand and Black Lodge. Add to rotation.

Flor de Jerez

1 1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Jamaican rum, Appleton Reserve
1⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
3⁄4 oz Lemon juice
1⁄2 oz Cane syrup
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

Notes

The version that Death & Co bartenders gave me is simpler and more sherry-forward: 2 oz Amontillado 1/2 oz Appleton V/X 1/2 oz lemon juice 1/4 oz cane syrup 1 dash Ango. This makes for a stimulating and light drink that tastes like lightly tart Amontillado with some of the flavor contrast turned up.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquín Simó, Death & Co, NYC.
Source reference

http://www.foodandwine.com/recipes/flor-de-jerez-cocktails-2011 - Death and Co. pg 171

Curator rating
Not yet rated
Average rating
4 stars
(31 ratings)
From other users
  • Outstanding cocktail. Beautiful flow from the nuttines of the sherry to the citrus and perfumey sweetness of the apricot liqueur.
  • Apricot jam, made more sophisticated with the nuttiness of sherry. — ★★★★
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  • The Smoked Palomino — Amontillado Sherry, Crema de mezcal, Grapefruit juice, Lime juice, Club soda, Simple syrup, Lime
  • Stringer Bell — Amontillado Sherry, Tequila, Cynar, Lime juice, Celery juice, Cane syrup, Kosher Salt
  • The Mauser — Fino sherry, Amontillado Sherry, Moscatel Sherry, Bitters, Peychaud's Bitters, Lime juice, Grapefruit juice, Vanilla syrup, Grenadine, Ginger syrup, Mint

Updated this as per the recipe in the Death and Co. book.

Thanks,

Zachary

Really good-nice on a cold February night but can imagine it being excellent for summer too

Lovely drink. Used cinnamon syrup as I had some and worked really well

I agree, sophisticated is the first word that jumps to mind. I bought the apricot liqueur just so I could try this, and it was well worth it!

Buck Mulligan

2 oz Irish whiskey
3⁄4 oz Lemon juice
1⁄2 oz Ginger-Honey Syrup
1⁄4 oz Strega (or yellow Chartreuse)
1 ds Bitters
1 oz Soda water
Instructions

Shake, strain into a Collins over ice and soda, serve with straw.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Islay be seeing you

1 1⁄2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Navy strength rum, Smith & Cross
1⁄2 oz Honey syrup (1:1)
1⁄2 oz Ginger syrup
1⁄2 oz Lemon juice
1⁄4 oz Yuzu juice
1 Candied ginger (as garnish)
Instructions

Shake well, strain over one rock in an Old Fashioned, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA, CA.
Source reference

http://www.lalovingcup.com/issue-no-025-my-heart-belongs-to-daddy-fathe…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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K23 commented on 6/18/2014:

Where might one find Yuzu juice?

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