Frenchman Street

1 rinse Absinthe
1 pn Sugar
2 lf Mint
1 oz Rye, Sazerac
1 oz Dark rum
1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Peychaud's Bitters
Instructions

In a pre-chilled Old-Fashioned glass, rinsed with absinthe, gently bruise mint with demerera sugar. Stir rye, rum, vermouth, Peychaud's with ice. Pour, savor, repeat.

Notes

Use Punt a Mes, lighter rum, or vary sugar to alter substantially.

History

Sazerac meet Mojito.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • This was a great drink! I made it without the sugar—mint was fab!
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lesliec commented on 9/15/2014:

I'm trying this tonight. But ... a 'dash' of sugar?
I guess I'll work it out!

jkim07 commented on 12/03/2021:

Correctomundo, Don, of coirse-
should read “STIR”
not “shake”

jkim07 commented on 12/03/2021:

Correctomundo, Don, of coirse-
should read “STIR”
not “shake”

Zachary Pearson commented on 12/05/2021:

Ok, quick question - so you're chilling an OF, rinsing it, lightly muddling mint and sugar (a pinch, not a dash perhaps) in the bottom. Then you're stirring everything else and straining it over the mint/sugar? I'd imagine this will lead to undissolved sugar in the bottom of the glass. If so, can I clarify the instructions to reflect this? Thanks, Zachary

Wry Grin

1 1⁄2 oz Rye
1⁄2 oz Fernet Branca
3⁄4 oz Simple syrup
3 wdg Lemon
8 lf Mint
1 spg Mint (as garnish)
Instructions

Muddle all ingredients and taste for balance between the sugar and lemon. Add simple or lemon as necessary. Add ice, shake briefly, and double strain into a double rocks glass with ice. Garnish with a generous mint sprig.

Notes

An accessible Fernet showcase.

Yields Drink
Authenticity
Authentic recipe
Creator
Sam Ross, Milk and Honey, New York City
Source reference

http://www.sdcitybeat.com/sandiego/blog-74-the-best-bartender-in-san-di…

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Similar to Norma Jean (bitter herbs/lemon/sweet). I might slightly prefer the Gin/Cynar combo, but this is quite tasty as well.
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Sex Panther

1 1⁄2 oz Bourbon, Four Roses
1⁄4 oz Cynar
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Demerara syrup
2 ds Bitters, Angostura
1 twst Orange peel (flamed)
Instructions

In a mixing glass add everything but the peel. Add ice. Stir to chill and dilute. Strain over a single large ice cube. Flame the peel over it.

Yields Drink
Authenticity
Your original creation
Creator
feizal valli
collins bar
birmingham, alabama, usa
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
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Robbyfresh commented on 1/11/2017:

Had to try this just because of the name. I like it, though it seems like the Cynar gets lost. I gave it a 3, mainly because blackstrap always comes off a little odd to me.

Danagroni

1 1⁄4 oz Gin
1 oz Campari
1 oz Sweet vermouth, Carpano Punt e Mes
2 ds Bitters (Dead Rabbit Orinoco)
1 ds Bitters (Xocolatl Mole)
Instructions

Stir and strain into a rocks glass containing a large rock. Orange peel garnish.

Notes

I discovered the perfectly bitter Negroni variant to placate my wife with.

Picture of Danagroni
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Subbed Bitter Truth Old Time Aromatic Bitters for the Dead Rabbit — ★★★★★
  • Good, but I still prefer the original — ★★★★
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brown is the new black

1⁄2 oz Virgin Islands Rum, Cruzan
1⁄2 oz Dark rum (Diplomático Reserva Exclusiva)
1⁄2 oz Averna
1⁄2 oz Bénédictine
1 Whole egg
2 oz Stout (Chocolate)
5 dr Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Dry shake rums, Averna, Benedictine, and egg, then shake with ice. Pour into glass containing 2 oz chocolate stout and top with bitters.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Frederic Yarm
Source reference

http://cocktailvirgin.blogspot.com/2012/01/brown-is-new-black.html

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Kentucky Red Head

2 oz Bourbon, Eagle Rare
1 oz Ginger liqueur, Domaine de Canton
1 oz Lemon juice
1⁄2 oz Simple syrup
3 ds Bitters, Angostura
Instructions

Combine ingredients in double old fashioned glass, add ice, shake, and pour contents back into glass

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rob Hanks
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • It was lovely as is. — ★★★★★
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efullerton commented on 2/02/2015:

I liked this quite a bit, the bourbon and ginger are a natural combination. I found it a bit tart as written though, I might pull back on the lemon juice a bit next time.

flickerdart commented on 2/18/2022:

Made with Evan Williams 2013 bourbon, King's Ginger, 2:1 gomme syrup, and Bitter Truth aromatic bitters. The tart and sweet are well balanced, but I wish the ginger would come through more. Next time I might swap the syrup for more ginger, or muddle a slice of ginger root.

The Quintessential Statesman

2 oz Rye
1⁄2 oz Madeira
1⁄2 oz Chicory Liqueur
1 ds Lemon essence
1 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake with ice, strain, serve in cocktail glass.

Yields Drink
Authenticity
Unknown
Source reference

Southerly Restaurant, Mt. Pleasant, SC.

Curator rating
Not yet rated
Average rating
Not yet rated
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Delivery Day

1 1⁄2 oz Gin, Caorunn
1 oz Sweet vermouth, Carpano
1⁄2 oz Ancho Reyes chile liqueur
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir all ingredients in an ice filled glass and strain into an OF glass with a large cube

Notes

Originally tried it with 1 oz each but was too sweet and a little too hot. Notched it back to this and viola!

Picture of Delivery Day
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
El Jefe
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Jockey Full of Bourbon

1 1⁄2 oz Bourbon, Buffalo Trace
3⁄4 oz Amaretto, Disaronno
3⁄4 oz Lemon juice
2 ds Bitters, Angostura
Instructions

Shake, double strain into chilled coupe, garnish with brandied cherry.

Notes

Variation on a bourbon sour; tastes like a sour cherry.

History

Adapted from the "Jockey Club Cocktail No. 2" in Gary Regan's "Joy of Mixology". Name taken from a Tom Waits song.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Ryan Polhemus at Lucca Back Bay, Boston
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Cut the lemon in half, at least when using bottled lemon juice [DLL]
  • for Ugly Jacket Party Called: Ugly Ampersand
  • Didn't do much for me. I wonder if the original with gin would be more interesting.
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Agave Pina

1 1⁄2 oz Tequila (100% Agave)
2 oz Pineapple juice (Fresh if possible)
1⁄2 oz Agave syrup
2 sli Jalapeño
2 lf Sage
1⁄2 Lime
1 spl Club soda (Optional)
Instructions

Squeeze lime into cocktail shaker and add other ingredients. Muddle sage leaves and peppers to release the flavors. Shake well over ice and strain into a cocktail glass.

Notes

Optional variation: Pour into a tall, skinny Collins glass over ice and top with soda to taste.

Yields Drink
Authenticity
Authentic recipe
Creator
Amy Stewart
Source reference

The Drunken Botanist

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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