Red Sky at Night

1 oz Bitters, Angostura
3⁄4 oz Dark rum
3⁄4 oz Ginger syrup (spicy)
3⁄4 oz Lime juice
Instructions

Shake, strain, up.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
From other users
  • only used ~10-12 dashes of angostura — ★★★★
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  • Brave Margot — Campari, Virgin Islands Rum, Falernum, Fernet Branca, Absinthe, Lime juice, Pineapple syrup
  • Trinidad Special — Bitters, Añejo rum, Falernum, Lime juice, Simple syrup
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221b

1 oz Cognac
1 oz Gin
1⁄2 oz Ruby Port
2 bsp Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 bsp Tea (Dry leaves. Ideally Kawakawa Fire, but anything with a bit of bite will do)
Instructions

Stir with ice, strain, coupe.

Notes

The name comes from the proportions of the three principal ingredients, plus the 'B' of Bénédictine.

History

A further addition to the list of steampunk-themed cocktails we're assembling at the Hawthorn Lounge.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Giancarlo Jesus, The Hawthorn Lounge, Wellington, New Zealand
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • The Phrasemaker — Dry vermouth, Rye, Old Tom Gin, Bénédictine, Bitters, Pineapple syrup
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Sage and Chartreuse Smash

2 lf Sage (one as garnish)
1⁄2 Lime (cut into wedges)
1 T Honey
2 oz Herbal liqueur, Chartreuse
Instructions

Muddle all but the alcohol in an old fashioned glass. Add crushed ice, add alcohol, top up with more crushed ice and garnish with a second sage leaf.

Notes

Variation of Bon Appetit's chartreuse smash. I see no need for the gin, just double the chartreuse! I cut their honey down a bit (In fact, as I was in the middle of a move, I just used the maple syrup I had on hand and it was fine. Simple syrup would probably be enough).

YieldsDrink
Authenticity
Altered recipe
Creator
Variation of http://www.bonappetit.com/recipe/chartreuse-smash
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • I might try adding back some gin; doesn't seem like the sharpness it might lend would seem out of place. By the end this inched up to a 4. — ★★★★
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This seems like a tiny tiny drink. it's basically 2 1/2 ounces?

Thanks,

Zachary

Is that so small? That's basically the size of a Caipirinha (2 oz booze + lime wedges + ~2 tbsp sugar).

Rafa,

It just seems like a small amount of drink compared to the ice.

Thanks,

Zachary

Nice cocktail.  Pulled some fresh sage leaves from the garden and honey from our neighbor’s hive.  Make a honey syrup or it will solidify under the crushed ice.

Struttin' with Some BBQ

3⁄4 oz Bourbon
3⁄4 oz Mezcal
3⁄4 oz Amontillado Sherry
3⁄4 oz Amaro Nonino
1 t Grade B maple syrup (scant)
Instructions

Stir, strain, rock.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Pretty good, I added a brandy cherry, just cuz.
  • Pretty good - Bourbon gets a bit lost under the Mezcal and Nonino. I added a lemon twist to try to pull it out a bit.
  • Substituted Meletti for Nonino and was excellent.
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Calico Jack (The Independent)

1 oz Indian Rum, Old Monk
1 oz Becherovka
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Sweet vermouth, Carpano Punt e Mes
1 twst Orange peel (as garnish)
Instructions

Stir, strain, rocks, twist, serve with straws.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Lauren, The Independent, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2014/06/calico-jack.html

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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4.5/5, much better than anticipated. I have been unsure what to do with the Old Monk Rum I picked up, and Becherovka can be tricky as a somewhat single-note (cinnamon heat) mixer. But the combination with Cherry Heering and Punt e Mes with an orange twist created an intriguing flavor balance. Sweet/rich overall, the slightly cinnamon rum hogo and moderate dark cherry captivated my taste buds from the sip, despite how rich it is (but not cloying.) It isn't balanced much by bitter, but there is a dark, burnt sugar essence with the orange peel (dropped into the drink) that makes the finish work.

Corpse Defiler #666

3⁄4 oz Rye
3⁄4 oz Bonal Gentiane Quina
3⁄4 oz Campari
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

Notes

\../. .\../

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • A slightly less sweet equal parts Scofflaw. Name is super metal.
  • Very well balanced. Surprising how well the rye and campari blend. Like it.
  • Quite tart.
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This is a nice drink, and it deserves a nicer name!

A surprisingly easy-to-drink drink. You'd expect something different because of the Campari and lemon juice, but everything blends well. There is a bitterness reminiscent of a Negroni, but the Bonal and lemon juice turn the Negroni bitterness into something a little more pleasant, thanks to the rye also (I used Rittenhouse 100). Although I rated the drink at 3.5, I was tempted to rate it at 4.0. Try this one; it just be your cup of tea!

Roman à Clef

3⁄4 oz Bonal Gentiane Quina
1 oz Campari
1⁄4 oz Cassis
1⁄2 oz Lime juice
1 t Honey syrup
3 oz Soda water
Instructions

Shake, strain over rocks in a Collins, top with soda, garnish with orange and/or lime wheels.

Notes

Rome with a View riff, named for the key on Bonal's bottle.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • .312 Cocktail — Reposado Tequila, Campari, Club soda, Lime juice
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I don't understand the note, that it works with "dry vermouth in place of the Cocchi," since Cocchi is not a listed ingredient.  Do you mean substituting the Cocchi for Campari, and then substituting dry vermouth for it?

The note referred to a previous version of the drink; I've deleted it now, thanks.

Thank you for the clarification.  I enjoyed one of these last night.  Looking for something to do with a bottle of Bonal.  But the Campari and Cassis seem to dominate. 

The Hell Out of d'Auge

1 oz Maurin Quina
1 oz Cynar
1⁄2 oz Calvados
1 ds Chocolate bitters
1 pn Salt
1 pn Coffee
Instructions

Stir, strain over one large rock, garnishing with salt and powdered coffee on the ice cube such that it enters the drink as it dilutes (a la Little Giuseppe/Little Valiant).

Notes

A weird one, not for everyone. Acidic cider and cherry flavors balance dark sweetness and bitterness.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Sweet-tart and bitter, with acidic cider, wine, cherry, Cynar, and dark coffee/chocolate flavors.
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Suze Bramble

3⁄4 oz Suze
3⁄4 oz Blanco tequila
1⁄2 oz Simple syrup
1⁄2 oz Grapefruit juice
1⁄4 oz Lemon juice
1 Blackberry (shaken)
Instructions

Shake, strain, rocks, garnish with a fresh blackberry.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Ira Koplowitz and Nicholas Kosevich, Eat Street Social, Minneapolis, MN.
Source reference

http://cocktailvirgin.blogspot.com/2013/05/suze-bramble.html

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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To Hell with Spain

1 1⁄2 oz Cynar
3⁄4 oz Rye, Rittenhouse 100
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Lemon juice
1 ds Bitters, Bittercube Cherry Bark Vanilla
1⁄4 oz Absinthe (as rinse)
Instructions

Rinse and discard excess absinthe; stir, strain, up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ira Koplowitz and Nicholas Kosevich, Eat Street Social, Minneapolis, MN.
Source reference

http://www.foodandwine.com/recipes/to-hell-with-spain-cocktails-2013

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • Very interesting, grape/cherry/bitter chocolate flavors. With Tattersall Sour Cherry, grapefruit comes through more strongly. — ★★★★
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Dan commented on 2/09/2016:

Not sure the absinthe adds a complementary flavor. I would try omitting it next time.

The complexity of the flavours only come out with the absinthe so I wouldn't omit it but I would go light on the rinse or use something a little rounder in taste like absinthe rouge.

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