Let's Go Get Stoned

1 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Apricot eau-de-vie, Blume Marillen
1⁄2 oz Lime juice
1⁄2 oz Pineapple syrup
1 t Herbal liqueur, Green Chartreuse
1 t Maraschino Liqueur
Instructions

Swizzle.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
From other users
  • Packs a punch.
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Happy 'Rack

1 oz Apple brandy, Clear Creek 2 Year
1⁄2 oz Applejack, Lairds
1⁄2 oz Batavia Arrack, Van Oosten
3⁄4 oz Lemon juice
1⁄4 oz Grenadine
1⁄4 oz Allspice Dram
1⁄4 oz Simple syrup (optional)
1 pn Nutmeg (as garnish; optional)
Instructions

Shake, strain, up.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Jordan Devereaux, Chemistry of the Cocktail
Source reference

http://cocktailchem.blogspot.com/2011/06/mixology-monday-lviii-niche-sp…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made with all Laird's bonded apple brandy, and doubled the grenadine to replace the simple. Homemade dram. This was super delicious. — ★★★★★
  • Used twice the grenadine instead of simple syrup, specifically used Cortas Grenadine — ★★★★
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  • Orchard Sour — Brandy, Apricot liqueur, Lemon juice, Cinnamon syrup
  • Roanoke — Apple brandy, Amaretto, Cinnamon bitters, Lemon juice, Honey syrup
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Changed second ingredient from Laird's bonded apple brandy to Laird's applejack, per reference.

Cellar Door

1 1⁄2 oz Scotch
1⁄2 oz Calvados
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Lemon juice
1⁄4 oz Honey syrup (2:1)
2 ds Orange bitters
Instructions

Shake, strain, up.

Notes

1. Infusing the Scotch with chamomile is nice here. Apple, too. 2. Apple bitters would probably work instead of the orange ones, but I don't have any.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Made with apple bitters. Wine-y. — ★★
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131

2 oz Gin, Beefeater
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Simple syrup
3⁄4 oz Lime juice
2 spg Mint (one as garnish)
1 oz Tonic water (to top)
1 oz Club soda (to top)
1 ds Peychaud's Bitters (as garnish)
Instructions

Build in a shaker, add mint sprig, shake briefly. Strain over fresh ice in a collins glass, top with equal parts tonic and soda water, about an ounce of each. Garnish with other mint sprig and float Peychaud's on top.

YieldsDrink
Year
2010
Authenticity
Unknown
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Beautiful drink with a solid (if note particularly novel/challenging base).
  • An herbacious g-and-t.
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  • St. Louis Southside — Gin, Ginger liqueur, Absinthe, Tonic water, Lemon juice, Simple syrup, Mint
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  • Oahu Gin Sling — Gin, Bénédictine, Cassis, Club soda, Lime juice, Simple syrup

Curated this: Added both club soda and tonic, which were in the instructions but not in the recipe. Thanks,  Zachary

Agreed. Like a minty gin & tonic. Wondering how it would taste with less simple syrup and slightly more chartreuse (we cut the syrup in half already, not being fond of overly sweet drinks). Also, will try it with muddled mint. We used Navy Hill soda + tonic, which seemed to work well.

Spruce Moose (get in smithers)

2 oz Mezcal, Fidencio Clásico
1⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Campari
10 dr Zirbenz Stone Pine Liqueur (as garnish)
Instructions

Build in a mixing glass, Add large ice cubes, stir, strain into a chilled, stemmed glass, garnish with 10 drops stone pine liqueur.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Bitter af :) ...I used gran classico and alesio torino and bumped the chartreuse up a bit. Also tried with Brutto but gran Classico was better
  • Very good but somehow didn't leave a major impression.
  • Del Maguey San Luis del Rio mezcal Punt e Mes Dram Pine Syrup (1 bar spoon for 2 drinks) — ★★★★★
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  • The Quetzy — Mezcal, Campari, Black pepper tincture, Agave syrup
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Yes sorry I got the importer and the product switched up, that is the correct ingredient.

Interpol

1 1⁄2 oz Cardamaro
1 oz Gin, Citadelle
1⁄2 oz Lemon juice
2 ds Simple syrup
Instructions

Build in a shaker, Shake, strain into a chilled, stemmed glass

YieldsDrink
Year
2013
Authenticity
Unknown
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Also didn't find it too sweet. Pleasant. Wonder if it'd be good scaled up and served on the rocks.
  • Hard to go wrong with much Cardamaro. Suprisingly not dominated, though. I didn't think it was too sweet. 3.5★
  • Very smooth. Might leave out the simple
  • Sweet
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Trans-Siberian Express

1 1⁄2 oz Gin, St. George Terroir
3⁄4 oz Lime juice
1⁄2 oz Bianco Vermouth, Dolin
1⁄4 oz Crème de Menthe, Tempus Fugit
1 bsp Crème de Cacao, Tempus Fugit
2 ds Orange bitters
1 spg Mint (as garnish)
Instructions

Shake, strain, up.

Notes

Menthe version of the 20th century.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Fox Hunt

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Gin, Beefeater
1⁄4 oz Simple syrup (Fat)
3⁄4 oz Lemon juice
2 ds Peychaud's Bitters
1 rinse Cynar
Instructions

Build in shaker. Go a little fat on the simple but not a half ounce. Rinse chilled, stemmed glass with Cynar, leaving a bit at the bottom (more can be fun but I like to leave this one accessible). Shake well but not too much as Pimm's doesn't have the proof. Strain and garnish with a few more drops Peychaud's.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Kyle Davidson, Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • Very good. I found 1/2 ounce of simple syrup to be necessary.
  • Almost too delicious. Perfect summer drink.
  • Basically a concentrated Pimm's Cup cocktail w/ bitters.
  • One of my all time favorites
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  • Wakeup Juice — Gin, Pimm's No. 1 Cup, Triple sec, Grapefruit bitters, Lemon juice
  • Demolition — Pisco, Gin, Triple sec, Anisette, Lime juice, Lavender syrup
  • The Final Say — Gin, Maraschino Liqueur, Elderflower liqueur, Bénédictine, Absinthe, Lime juice

Curated this. There were two versions of this drink, and we're obviously going to correct my version to Kyle's. I've merged them. Thanks,  Zachary

Wellspring

2 oz Blended Scotch, Bank Note
3⁄4 oz Sweet vermouth, Noilly Prat Ambre (Infused with Chamomile Tea)
1⁄4 oz Genepy, Dolin Genepy des Alpes
1 ds Bitters, Angostura
Instructions

Build In Mixing Glass, Add Large Ice Cubes, Stir, and Strain into a Chilled, Stemmed Glass.

Notes

Infuse 6 grams of Chamomile into 1 bottle of Noilly Pratt Ambre for 10 minutes. Not really a sweet vermouth, but works perfect in this instance.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Very nice but I had trouble getting enough of the taste of chamomile into this.
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Ambrosia #2

1 oz Brandy, Cardenal Mendoza (or other Spanish brandy)
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Oloroso sherry
1⁄2 oz Verjus
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Orange bitters
1 1⁄2 oz Champagne
1 Brandied cherry (as garnish)
Instructions

Stir, strain, top with Champagne, garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Xavier Herit, Wallflower , NYC.
Source reference

http://punchdrink.com/recipes/ambrosia-2/

Curator rating
Not yet rated
Average rating
Not yet rated
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