Clavo y Concha

1 1⁄2 oz Mezcal
3⁄4 oz Batavia Arrack
3⁄4 oz Lime juice
1⁄2 oz Triple sec, Cointreau
3 ds Hellfire Habanero Shrub, Bittermens
Instructions

Shake, strain, rocks

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Sub 0.25 oz Ancho Reyes for shrub. Add 0.3 oz simple syrup.
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Years Of Worry

2 oz Bourbon (100 proof)
3⁄4 oz Crème de Banane, Giffard
1⁄4 oz Aromatized wine, Cocchi Americano
1 ds Bitters (Xocolatl Mole)
Instructions

Stir and strain into a rocks glass containing one large rock.

Picture of Years Of Worry
2011 Kindred Cocktails
Yields Drink
Authenticity
Unknown
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Delicious but a bit sweet - cut the banana to 1/2
  • Dessert! Used chocolate bitters and home-made crème de banane. I should make again with a better more banana-y liquer.
  • Sweet, test with 2-1/2-1/2 next time — ★★★★
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sevyryelsdorn commented on 1/13/2018:

Quite good - I tried adding a dash of allspice dram to it as well, which was an interesting variation - not necessarily better.

mjforres commented on 3/25/2018:

I tried this with Buffalo Trace, homemade banana liqueur,and Cardamaro for the aromatized wine.  I didn't have mole bitters so I used root beer bitters.  And then I made a couple more.

applejack commented on 7/01/2018:

Made this with OGD 100 and 10 drops of Bittermens Xocolatl Mole Bitters, 50 revolution stir count.  Liked the flavor profile (reminded me a bit of a stirred boozy version of Bananas Foster), but thought it was a bit sweet for me as written.  Added an additional 10 drops of mole bitters, and per a previous suggestion, spritzed the inside and top of the glass with allspice dram, which I thought was a slight improvement to the drink.  Either way, a very tasty flavor profile.

For whom the sun rises

1 1⁄2 oz Amaro Sibilla
3⁄4 oz Grapefruit juice
1⁄4 oz Maraschino Liqueur, Maraska
1⁄4 oz Lime juice
1⁄4 oz Simple syrup
5 dr Salt (salt solution 3:1 kosher salt to water)
1 twst Grapefruit peel
Instructions

Shake, double strain, chilled coupe

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Neal Bodenheimer, Cure, New Orleans
Source reference

http://ruhlman.com/2013/11/friday-cocktail-hour-for-whom-the-sun-rises/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Interesting combination of flavors, but never really seemed to come together.
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christina in tacoma commented on 6/14/2014:

I decided to try this since my bottle of Sibilla hasn't been touched in over a year (it's intense!) and I really like grapefruit juice with other amari such as Cynar. I did make the following substitutions: Luxardo Maraschino as that is what I have, honey syrup instead of simple since it was made, and a pinch of kosher salt instead of making a solution. My grapefruit was pink, but I'd like to try white when I can find one.

Thoughts: for me, better on the rocks- the extra dilution and chilling softened the bitter and sweet notes. The maraschino was just a bit too dominant. I haven't had Maraska's brand in a couple years but I remember it being mellower. I'm tempted to play with adding a touch of something like Maurin Quina or Gran Classico next time, and maybe a little more lime, but overall this is good.

The Old Man's Fashioned

1 1⁄2 oz Islay Scotch, Laphroaig 10 (Earl Grey tea-infused)
1⁄2 oz Brandy
3⁄4 oz Cinnamon syrup
3 ds Bitters, Angostura
2 twst Orange peel (one muddled, one as garnish)
Instructions

Muddle twist in bitters and syrup, build in glass over rocks, express and insert twist.

Yields Drink
Year
2014
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
Not yet rated
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Lincoln's Peach

1 1⁄2 oz Islay Scotch, Laphroaig 10
1 oz Calvados
1 oz Peach liqueur
1 oz Lemon juice
3⁄4 oz Maple syrup
2 oz Tea, Lapsang Souchong (2-3 oz, chilled)
1 Peach
2 dr Vanilla extract
Instructions

Chop half the peach into cubes for muddling and slice the other half for garnish. Muddle the peach in maple and vanilla, add other liquids and shake with five cubes, dump, top with more ice, garnish with peach slices, serve with straw.

Yields Drink
Year
2014
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
Not yet rated
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Peat-er & the Wolf

2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Allspice Dram, St. Elizabeth
1 oz Lime juice
1 oz Ginger syrup
2 oz Ale, Theakston Old Peculier (or Newcastle Brown Ale, to top)
1 Candied ginger (as garnish)
Instructions

Shake for 30 seconds, strain over rocks in a highball, top with brown ale, garnish with candied ginger.

Yields Drink
Year
2014
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)
From other users
  • Well crafted, enjoyable though of course a taste for peaty scotch and dark beer is a prerequisite. I like how the strong flavors peek out from under the beer.
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Harvard Cooler

2 oz Apple brandy
3⁄4 oz Lemon juice (or lime juice)
1⁄2 oz Simple syrup
2 oz Club soda
Instructions

Shake, strain over ice in a highball, top with soda, optionally garnish with a citrus twist or wedge.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://bit.ly/15CvbWa

Curator rating
Not yet rated
Average rating
Not yet rated
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The Onset

1 oz Genever, Bols
1 oz Gran Classico
1 oz Bianco Vermouth, Dolin
1 twst Grapefruit peel (as garnish)
Instructions

Stir with ice and strain into a rocks glass. Twist a grapefruit peel over the top.

Yields Drink
Authenticity
Authentic recipe
Creator
Will Thomson, Drink, Boston
Source reference

http://cocktailvirgin.blogspot.com/2012/07/the-onset.html

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
From other users
  • A delicious negroni variation, malty, slightly bitter, sweet. Found it even more accessible. — ★★★★★
  • A great light-tasting slightly sweet cocktail. Used Lillet blanc for the vermouth. This cocktail works well with up to 1.5 oz Bols Genever. I prefer at least 1.25 oz Genever. Rate 4.5
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jaba commented on 7/25/2014:

This was great. Close enough to a negroni to be delicious, but different enough to be a surprise.

Mixin In Ansley commented on 4/01/2025:

Agree with Jaba above. The riff is there, but it’s not a copy. Bracing, more assertive. Delicious.

Nuestra Casa

1 1⁄2 oz Gin, Oxley
1⁄2 oz Pear liqueur
1⁄2 oz Lime juice
1⁄4 oz Allspice Dram, St. Elizabeth
3 oz Tonic water, Fever Tree
1 wdg Orange (as garnish)
Instructions

Combine, stir over rocks, top with tonic, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Caitlin Doonan, Toro, NYC.
Source reference

http://www.saveur.com/article/recipes/nuestra-casa-fall-gin-and-tonic

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Los Gintonic

1 1⁄2 oz Gin (navy strength)
1⁄2 oz Dry vermouth
3 oz Bitter lemon soda
1 twst Lemon peel (as garnish)
Instructions

Shake gin and dry vermouth, strain over crushed ice in a rocks glass, top with bitter lemon, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Aragona, Seattle, WA.
Source reference

http://www.saveur.com/article/recipes/los-gintonic-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Bit sweet, but decent.
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