Stockholm Sour

2 oz Bourbon
1 oz Swedish Punsch, Kronan
3⁄4 oz Lemon juice
1 Egg white
1⁄10 t Nutmeg
Instructions

Dry shake all ingredients (except nutmeg) for a minute to emulsify. Add ice and shake another minute. Strain into an ice filled rocks glass and grate nutmeg on top

History

A nice twist on the classic whiskey sour.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
El Jefe
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Another good whisky sour variation — ★★★★
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laerm commented on 3/22/2020:

Too whiskey-sour-like with these ratios. I swapped the bourbon and Swedish punsch and added a spoon of aquavit and found it more interesting.

Papa's vermouth cocktail

3 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Maraschino Liqueur
4 ds Grapefruit bitters
3 ds Orange bitters
2 twst Lemon peel (Garnish with one)
Instructions

Shake all ingredients except lemon wedges with ice, strain in small wine glass. Spritz both lemon twists on top and garnish with one.

Notes

Variation on the fancy vermouth cocktail as in Imbibe! The grapefruit bitters with the maraschino give it hints of the Hemingway daiquiri.

Yields Drink
Year
2014
Authenticity
Altered recipe
Source reference

Imbibe!

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Christmas in New York

2 oz Irish whiskey, Black Bush
1 1⁄4 oz Byrrh
2 ds Bitters, Dr. Heather Duncan's Christmas Bitters
1 rinse Allspice Dram, St Elizabeth
2 ? Cherry
1 ds Cinnamon
Instructions

Rinse cocktail glass with Allspice Dram and drop a couple cherries at the bottom.

Add whiskey, Byrrh, and bitters to an ice filled mixing glass and stir for 60-90 seconds.

Using a julep strainer, strain contents of mixing glass into cocktail glass.

Add a little sprinkle of cinnamon (or cinnamon sugar if you'd like it a little sweeter) to the top, and enjoy while listening to your favorite Pogues song.

History

Manhattan variant with Christmas Bitters and Byrrh (Brrrrrr!)

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
own creation.
Curator rating
Not yet rated
Average rating
Not yet rated
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Hill Country Smash

2 spg Mint
5 Blackberry
1⁄2 oz Agave syrup
1⁄2 oz Aperol
2 1⁄2 oz Rye
Instructions

Muddle mint, blackberries and agave. Shake and strain with remaining ingredients. Garnish with mint sprig.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Anthony Bello *AKA* The Italian Stallion

1⁄2 oz Tequila
1⁄2 oz Orange liqueur, Citronge
1⁄2 oz Drambuie
1⁄2 oz Lemon juice
1 twst Lemon peel
Instructions

Shake, pour, serve on ice, sip slow

History

One of the NFR's greatest saddle bronc rider.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Siena, Australia
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Guyanese Missile Crisis

1 oz Rum, El Dorado 12
1⁄2 oz Coffee liqueur, Bittermens New Orleans Coffee
1⁄4 oz Averna
1⁄4 oz Demerara syrup
1⁄2 oz Cream
1 Orange peel (flamed)
Instructions

Build all except cream in a mixing glass, add large ice cubes, stir, strain into rocks glass with cream in it, fill with ice. Flame, and insert orange peel.

Notes

Like a white russian with rum and depth from the Averna

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago, IL
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Leveled up White Russian. Love it.
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  • high ratings
  • Scrumptious, even with my iffy ingredient subs. (Made with Pyrat XO, Kahlua, 1/2&1/2) — ★★★★★
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Thorn Bush

1 1⁄2 oz Rye, Jim Beam
1 oz Aromatized wine, Imbue Petal & Thorn
1⁄2 oz Calisaya
1 t Maraschino Liqueur, Luxardo
Instructions

Stir, strain, chilled cocktail glass.

Notes

A quality light, mixing rye works best here against the spice qualities in Calisaya and the herbal aromatized wine.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle WA
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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El Condado

1 oz Martinique Rum, Rhum JM (aged)
1 oz Nicaraguan Rum, Flor de Caña Extra Dry
3⁄4 oz Coconut syrup (coconut orgeat)
1⁄4 oz Apricot liqueur
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1⁄2 oz Pineapple juice
Instructions

Shake, strain over crushed ice, garnish tropically.

Notes

Inspired by Joe Scialom's Caribe Welcome drink from the Caribe Hilton (via Potions of the Caribbean), given the Mai Tai treatment.

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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Angel Face

2⁄3 oz Gin
2⁄3 oz Calvados
2⁄3 oz Apricot liqueur
Instructions

Shake (or stir), strain, up.

Yields Drink
Year
1900s
Authenticity
Authentic recipe
Creator
via William "Cocktail" Boothby
Source reference

Boothby's The World's Drinks and How to Mix Them, 1934 edition

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Nice spirit forward cocktail. Had it while watching the movie, Angel Face, per Eddie Muller's suggestion in Noir Bar book p10. Made with Roku Gin, Pere Magloire Calvados, Stara Sokolova Apricot Brandy and dash of Abricot de Roussillon. I don't have the dryest of palates so the sweeter apricot liqueur balanced it out for me. — ★★★★
  • Tried with Applejack. 1/16/13
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Biff Malibu commented on 3/15/2022:

Go skosh on apricot to allow other flavors to come through.

Grow A Pear

2 oz Reposado Tequila
1 oz Pear liqueur, Merlet
3⁄4 oz Lime juice
2 ds Bitters, Fee Brothers Orange
2 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 oz Ginger beer
Instructions

Shake all ingredients except ginger beer over ice. Strain in Collins glass. Add ice, top with ginger beer. Garnish with expressed lime peel.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Adjusted: 1.5 oz Tequila 1.5 oz Pear Liqueur
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