À la Diable

1 oz Mezcal
1⁄2 oz Cassis, Lejay
1⁄2 oz Lime juice
1⁄4 oz Ginger syrup
4 oz Sparkling rosé wine
1 twst Lemon peel
Instructions

Shake first four ingredients and strain slowly and at an angle over sparkling wine in a flute. Garnish with a lemon peel.

Notes

A guest couldn't decide between a Kir Royale and a spicy mezcal drink, so I riffed on El Diablo.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Tastes about like you'd expect. Mezcal in your rosé. Y'know what they say?
Similar cocktails
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FrogPrincesse commented on 12/10/2014:

Rafa - Depending on what you mean, it's going to be either "à la diable" (in haste) or "au diable" (to hell with).
:-)

DrunkLab commented on 12/10/2014:

Au diable! I knew I misremembered. Thanks Frog. I meant "a la," a phrase I think I got from Nabokov, but now I like au better.

Bear Trap

1 oz Rye, Angel's Envy
3⁄4 oz Jamaican rum, Appleton V/X
1⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Lemon juice
3⁄4 oz Ginger-Honey Syrup
Instructions

Shake, strain, rocks.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Mountain Man (#2) — Bourbon, Peach liqueur, Lemon juice, Ginger syrup, Maple syrup, Candied ginger
  • War Cobra — Bourbon, Reposado Tequila, Triple sec, Cardamom bitters, Absinthe, Demerara syrup, Lemon juice
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The Floating World

2 oz Cognac, Pierre Ferrand 1840
3⁄4 oz Lemon juice
3⁄4 oz Orgeat, Small Hand Foods
Instructions

Shake, strain, up.

Notes

As far as I am aware, there was no pre-existing sour version of the Japanese Cocktail. Suggested variations: orange bitters; grated nutmeg.

Yields Drink
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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  • Coralie's Kick — Cognac, Calvados, Bitters, Lemon juice, Orgeat, Lemon
  • Capitán — Añejo rum, Añejo tequila, Bitters, Orgeat, Lemon juice, Lime juice, Nutmeg
  • Improved Japanese Cocktail — Cognac, Peychaud's Bitters, Lemon juice, Orgeat
  • Whiskey Daisy — Bourbon, Rye, Lemon juice, Simple syrup, Orgeat
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1903

1 1⁄2 oz Cognac, Pierre Ferrand 1840
1⁄2 oz Singani, Singani 63
3⁄4 oz Fino sherry
1⁄4 oz Orgeat
1 ds Bitters, Bittermens Burlesque (or other aromatic)
Instructions

Stir, strain, rocks or one big rock.

Notes

Summery Japanese cocktail riff. The drink still works with more 1840 substituting for the Singani (though the name doesn't).

Yields Drink
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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Bon Vivant's Companion

1 1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Lime juice
1⁄2 oz Vanilla syrup
1 ds Allspice Dram
1 Cinnamon stick (as garnish)
1 spg Mint (as garnish)
1 ds Bitters (as garnish)
Instructions

Shake, strain over crushed ice, garnish with a cinnamon stick and a crown of mint leaves, dash bitters onto the mint, serve with straw.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
Similar cocktails
  • Shabash — Dark rum, Apricot liqueur, Lemon bitters, Lime juice
  • Golden Gun — Blended rum, Añejo rum, Apricot liqueur, Bitters, Lime juice, Demerara syrup, Grapefruit juice
  • Banana Daiquiri No. 2 — Jamaican rum, Crème de Banane, Scotch, Lime juice, Ginger syrup, Lime
  • Top Notch Volcano — Jamaican rum, Maraschino Liqueur, Lime juice, Pineapple juice, Demerara syrup, Passion fruit puree
  • Santiago — Cuban rum, Maraschino Liqueur, Bitters, Herbal liqueur, Lime juice, Simple syrup
prattginkgo commented on 10/20/2021:

Used Smith & Cross, and it didn't bully the other flavors. A touch sweet, but rum/cherry/lime/vanilla is a very tasty combo. Be careful with the allspice dram

Expo 74

2 oz Gin, Dry Fly
1 oz Lemon juice
1 oz Lilac syrup (See notes for recipe)
3 oz Sparkling white wine
1 twst Lemon zest
Instructions

To make lilac syrup: Pick fresh lilacs and remove all stems. Cover with equal parts sugar and water, and heat gently (do not boil!) for a couple of hours - or heat it up, turn the burner off, and leave to infuse overnight. Strain. Add 1/3 c. lemon juice per 6 c. syrup to lower the pH for water-bath canning, if desired.

Mix the drink like a French 75.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Grapefruit-Ginger Bourbon Sour

2 oz Bourbon
2 oz Grapefruit juice
1⁄2 oz Lime juice
3⁄8 oz Simple syrup
2 sli Ginger
Instructions

Muddle ginger and 2 peppercorns. Stir with ice. Double strain into an ice-filled tumbler.

Yields Drink
Authenticity
Unknown
Source reference

http://www.myrecipes.com/recipe/grapefruit-ginger-bourbon-sour

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
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West Coast Cocktail

1 1⁄2 oz Reposado Tequila
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Imbue Bittersweet vermouth
2 ds Cardamom bitters, Scrappy's
1 twst Grapefruit peel
Instructions

Stir, strain, straight up, chilled coupe, grapefruit twist (optional)

Notes

A tequila-based cocktail crafted from West Coast ingredients -- an off-dry white vermouth from Portland and bitters from Seattle.

Yields Drink
Authenticity
Your original creation
Creator
Lance Bridges, San Diego, CA
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Northern Lights (Christian Clark)

2 oz Gin, St. George Terroir
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 ds Absinthe, St. George
1 ds Orange bitters (Regan's in the original)
1 twst Lemon peel (expressed and discarded)
Instructions

Stir and strain into a cocktail glass. Twist a lemon peel over the top and discard the peel.

Notes

Works well with an 'assertive' gin.

History

"The Northern Lights is a slight variation of the Alaska cocktail inspired by the bold Douglas fir character of Terroir gin, which draws the imagination to the deep forests of the north. A touch of absinthe enhances the floral sweetness of the chartreuse, which vibrantly contrasts with the savory pine. Knock back a few of these and you'll swear you can see the Aurora Borealis."

Yields Drink
Authenticity
Authentic recipe
Creator
Christian Clark, Tosca Café, San Francisco
Source reference

Original link is defunct, a good reference to it is here:
https://forums.egullet.org/topic/54990-chartreuse-and-cocktails-with-ch…

Curator rating
5 stars
Average rating
4.5 stars
(20 ratings)
From other users
  • Dry, not too sweet
  • Mint was drawn out by this combo. Going light on the absinthe dash allows the other flavors room.
  • strong but tasty; good as a strong, complex martini variant
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  • Geingi — Gin, Dry vermouth, Genepy, Orange bitters, Lemon peel
  • Green Mountain Martini — Old Tom Gin, Aromatized wine, Lemon peel
Shawn C commented on 3/21/2024:

Curated for an updated reference link since the original has disappeared and is not archived in the Wayback Machine unfortunately. Also updated, as noted from the egullet link, Regan's was the bitters shown at the time. Having made the cocktail, anyone hoping to replicate this one really needs to find St. George Terroir Gin as it is unique. The fir component in this distinguishes it from other gins and provides an original expresssion. I resisted trying this gin for several years, but when I did, it opened up a whole new vista of flavors. One could likely create a facsimile with Clear Creek Douglas Fir eau de Vie mixed with a London Dry, but getting the proportions right requires experiencing the St. George Terroir first.

Host Body

1 1⁄4 oz Jamaican rum, Smith & Cross
1 oz Sherry, Lustau East India Solera
1⁄2 oz Amaro Nardini
1⁄2 oz Campari
1 twst Orange peel (expressed and inserted)
1 twst Grapefruit peel (expressed and inserted)
Instructions

Stir, strain, one big rock, twists.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Smokey.
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