One of These Days

2 oz Rye
3⁄4 oz Dry vermouth
1⁄4 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Maraschino Liqueur
1 ds Bitters
Instructions

Stir, strain, up, optional cherry garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Not bad, but not much more than the sum of its parts.
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Zaza (Dubonett Cocktail)

1 1⁄2 oz Gin
1 1⁄2 oz Aromatized wine, Dubonnet Rouge
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir, strain, and serve up with lemon twist.

Yields Drink
Authenticity
Unknown
Creator
New York, 1904
Source reference

http://cocktail101.org/tag/zaza-cocktail/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Too much Dubonnet. Reduce to 1 oz, change gin to Bombay Sapphire (vice Botanist), add 0.25 oz St. Germain.
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Thank Me Later

2 oz Bourbon, Buffalo Trace
1 oz Sweet vermouth, Carpano Punt e Mes
1 oz Aperol
3⁄4 oz Cinnamon syrup (House made (1 part water, 1 part demerara sugar, 5 cinnamom sticks))
1 ds Orange bitters, Regans' orange bitters
2 ds Bitters, Fee Brothers
1 twst Orange peel
Instructions

Stir vigorously for 30 seconds

History

I was drunk and forgot if I was making a manhattan or a Boulevardier. It worked out well.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Alec Wise 11/20/2014
Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Used smoked cinnamon; reduced to 1/2 oz. Reduce to 1/4 oz on next round.
  • Has potential, but I'll reduce the cinnamon syrup next time. Candy sweet as written. Also might reduce total amount. A very voluminous drink.
  • Used campari instead of aperol. not sorry. — ★★★★★
  • Bloody well amazing, this one.
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Pangolindo commented on 12/10/2017:

Very nice taste but far too sweet.

No punt e mes at home so used cinzano.

Maybe using higher proof bourbon + lowering syrup to 1/2  oz + 3/4 oz aperol...

GratefulDawg73 commented on 11/16/2019:

I had Cocchi Vermouth di Torino, so I upped the bitters each by a dash. Used the Barrel Aged bitters, which worked well.

Grenados Sour

1 1⁄2 oz Pomegranate Liqueur, Pama
3⁄4 oz Bourbon (high proof)
1 oz Lemon juice
1 bsp Rich simple syrup 2:1
1 Egg white
8 Pomegranate seeds (garnish)
Instructions

Add ingredients to a cocktail tin and dry shake for ~30 seconds. Add ice, shake until chilled and double strain into a cube ice filled rocks glass. Garnish with pomegranate seeds

Notes

Pama "Are You Indispensable" Competition Cocktail

History

This cocktail has a wonderful depth of texture and richness that is kept in perfect balance by the Pama and lemon. The high proof bourbon provides the backbone that sours are often lacking

Picture of Grenados Sour
©Jason Westpate 11/21/14
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(6 ratings)
From other users
  • Wow! This is a stunningly beautiful cocktail to make to impress. Balanced, delicious, just perfect. Pray you don't get salmonella. Consider bumping up the bourbon a bit or reducing pomegranate some. — ★★★★★
  • Bourbon- sweet, sour
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Vagabond

1 oz Mezcal
1 oz Fino sherry
3⁄4 oz Lemon juice
1⁄2 oz Orgeat
1⁄4 oz Vanilla syrup
Instructions

Shake, strain into a Collins on the rocks.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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Frontier Psychiatrist

1 oz Reposado Tequila
1⁄2 oz Mezcal
1⁄2 oz Aperol
1⁄2 oz Amaro Nonino
1⁄2 oz Lime juice
1⁄2 oz Pineapple juice
1⁄4 oz Cinnamon syrup
Instructions

Shake, strain over crushed ice, garnish exotically.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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bza commented on 11/21/2014:

This boy needs therapy.

bza commented on 11/22/2014:

Perhaps this should be served in a coconut, no?

Sade's Taboo

2 oz Cognac, Hine
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Sweet vermouth, Dolin
1 ds Grapefruit bitters, Bittermens Hopped Grapefruit Bitters
Instructions

Stir, strain, up.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Jessica Gonzalez, Death & Co, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
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Night Owl

2 oz Cognac, Pierre Ferrand Ambre
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Sherry, Lustau East India Solera
1⁄4 oz Batavia Arrack, Van Oosten
Instructions

Stir, strain, up.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Alex Day, Death & Co, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
From other users
  • Too dry and boozy for my taste
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Castle of Córdoba

3⁄4 oz Calvados, Busnel VSOP
1⁄2 oz Cognac, Pierre Ferrand Ambre
2 oz Cream Sherry, Alvear Festival Pale Cream
2 ds Peychaud's Bitters (2:1 Peychaud's:TBT Creole)
1 sli Apple (as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquín Simó, Death & Co, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Golden Gate

3⁄4 oz Orange liqueur, Grand Marnier
1⁄2 oz Bénédictine
1⁄2 oz Campari
3⁄4 oz Grapefruit juice
1⁄2 oz Lime juice
1 twst Lime peel (as garnish)
Instructions

Shake with three cubes, strain over crushed ice in a highball, garnish, serve with straw.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Thomas Waugh, Death & Co, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • My kind of cocktail!
  • Easy drinker. Boozy cherry limeade says my friend. Summer. — ★★★★
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