In Blume

1 oz Apricot eau-de-vie, Blume Marillen
1 oz Bianco Vermouth, Dolin
1⁄2 oz Lemon juice (or lime juice)
1⁄4 oz Simple syrup (2:1)
1 Egg white
1 pn Salt
Instructions

Dry shake, shake, strain, up, garnish with grated orange zest or orange flower water.

he's the one who likes all our pretty songs
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Light, refreshing. Substituted 1/2 oz of Peche de Vigne (Briottet) for peach brandy and simple syrup. — ★★★★
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Railcar #91

2 oz Cognac, Courvoisier VS
1 oz Lemon juice
1 oz Honey syrup
1 oz Orange Foam (See note)
Instructions

First: Prepare Orange Foam. Then: shake all but orange foam with ice, strain into a sugar-rimmed coupe or cocktail glass. Top with orange foam.

Notes

To make orange foam: blend 200 ml orange juice, 1 oz of agave syrup, 2 dashes of orange bitters, 0.5g of lecithin and 0.5g of xanthan gum. Put this in a whipper, charge, shake & dispense on top of the cocktail.

History

Railcar #91 was H. M. Flagler's (the founder of the Breakers Hotel) private rail car as he traveled mostly by train.

YieldsDrink
Authenticity
Your original creation
Creator
Breakers Hotel
Source reference

Breakers Cocktail Menu

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Curated this a bit: removed fresh squeezed from the lemon juice - we assume that. Moved the orange foam recipe to the notes section.

Thanks,

Zachary

Guy Tugwell

1 3⁄4 oz Scotch
1⁄4 oz Pear eau de vie
3⁄4 oz Lemon juice
3⁄4 oz Cinnamon syrup
1 oz Soda water
Instructions

Shake, strain over ice cylinder or rocks and soda, serve with straw.

Notes

A handsome drink for a handsome man.

pictured: cocktail
YieldsDrink
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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Boston Apothecary #66

1 oz Islay Scotch, Lagavulin 16
1⁄2 oz Mirabelle eau-de-vie, Trimbach
1 oz Sweet Marsala, Florio
1⁄2 oz Nocino, Russo
1 ds Peychaud's Bitters
Instructions

Stir, strain, up.

Notes

I lost track of how many unnamed bostonapothecary creations are on here so I picked a number at whim.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, bostonapothecary
Source reference

http://forums.egullet.org/topic/144812-drinks-2013-part-1/?p=1929208

Curator rating
Not yet rated
Average rating
Not yet rated
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Last Word (Cocktail variant)

1 oz Gin
1⁄2 oz Maraschino Liqueur
1⁄2 oz Herbal liqueur, Green Chartreuse
2 ds Orange bitters
1 bsp Key lime
1 Cherry, Maraska (as garnish)
Instructions

Stir, strain, goblet, garnish.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Andrew Willett, Elemental Mixology.
Source reference

http://elementalmixology.wordpress.com/2014/01/29/last-words-and-time-m…

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Need to try
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AmyJ commented on 11/16/2024:

I prefer the balance of this version to the original

Elephant Gun

2 oz Demerara Rum, El Dorado 15
1 rinse Crème de Cacao, Tempus Fugit
2 ds Chocolate bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, rock.

Notes

Suggested variants: peaty Scotch rinse; one or two more dashes of bitters (Orinoco would be good here); orange peel.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://www.youtube.com/watch?v=SWSz_PAfgNc

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Did not have El Dorado 15, so used the 21 — ★★★★★
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Apple Corps

1 1⁄2 oz Apple brandy
3⁄4 oz Fernet Jelínek
1⁄2 oz Orgeat
1⁄2 oz Lemon juice
1 twst Lemon peel (Garnish)
Instructions

Shake, strain, up.

Notes

Fernet Jelínek is unique, and not at all like Branca or similar Fernets. It's more like a traditional amaro, with a flavor profile somewhere between Becherovka and Averna.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Really like this. Sweet but not overly so. Added Fee's WBA bitters instead of lemon peel
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Pay Per View

3⁄4 oz Sweet vermouth
3⁄4 oz Dry vermouth
3⁄4 oz Bianco Vermouth, Dolin
3⁄4 oz Lime juice
1⁄4 oz Cane syrup
Instructions

Shake, strain, up. Optional cherry garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Theo Lieberman, Lantern’s Keep, NYC.
Source reference

http://imbibemagazine.com/Pay-Per-View-recipe

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Spanish Negroni

1 1⁄2 oz Amontillado Sherry
1 oz Campari
1 oz Gin
1⁄2 oz Sweet vermouth
1 twst Orange peel
Instructions

Fill a pint glass with ice. Add the sherry, Campari, gin and vermouth and stir well. Strain into a chilled coupe and garnish with the orange twist

History

Created for SF Chefs 2011, an annual food, wine and spirits festival in San Francisco

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Jacques Bezuidenhout
Source reference

http://www.foodandwine.com/recipes/spanish-negroni-cocktails-2012

Curator rating
Not yet rated
Average rating
4.5 stars
(30 ratings)
From other users
  • Adds another dimension. Better than the original IMO.
  • Made with Manzanilla and strong gin and tasted pretty like a Negroni ! — ★★★★
  • I used fino sherry, and it was quite quite delicious. A dryer Negroni, with yes a Spanish kick.
  • Truly fantastic cocktail. The quality of the Amontillado is not lost. You will taste the difference. I used El Maestro Sierra Amontillado 12 años but also Bodegas Rey Fernando de Castilla. Still great :-) — ★★★★★
  • Used Tanqueray Malacca gin for the initial try of this cocktail. Somewhat sweet, but not the typical pronounced juniper found in many gins.
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<br />I'm surprised that this drink was posted two years ago and, until now, no one has commented on it or rated it. This is a lovely, tasty drink, whose ingredients blend together well despite being so disparate. There is not, for example, the marked bitterness associated with Campari or gin's Juniiper. But the sweet vermouth makes its presence known despite its relatively small quantity. For this drink I used all top-shelf brands: Tanqueray Malacca gin, Contratto sweet vermouth, Character (a medium dry Amontillado sherry by Sandeman), and, of course, Campari. For those who are not fond of a dry sherry taste, I dscovered by accident that using only 1 1/4 oz of Amontillado results in a somewhat sweeter, but still delicious cocktail. Imbibe!

René commented on 7/06/2017:

Truly fantastic cocktail. The quality of the Amontillado is not lost. You will taste the difference. I used El Maestro Sierra Amontillado 12 años but also Bodegas Rey Fernando de Castilla. Still great :-)

Pasado de Moda

2 1⁄2 oz Añejo tequila
1⁄4 oz Vanilla liqueur, Nanys (or Licor 43)
1 t Maguey sweet sap, Villa de Patos (or agave nectar)
2 ds Bitters, Angostura
1 sli Orange peel
Instructions

Muddle the orange peel with the Angostura bitters, vanilla liqueur, and maguey sap in a rocks glass. Add an ounce of the tequila and some ice, and stir. Add the remaining tequila and more ice, and stir until the glass is well-frosted.

Picture of Pasado de Moda
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Stew,

How much orange peel? Could you add it to the ingredient list?

Thanks,

Zachary

Done. I guess "slice" is descriptive enough.

This is very good! We used Licor 43 for the vanilla. It's quite a large drink, but still seemed to be gone too soon ...

Glad you liked it. I just made a version with Licor 43 and maguey sweet sap, and I agree it's yum. Since almost nobody is going to be able to get their hands on a bottle of Nanys unless they go to Cabo or the like, I went ahead and updated the recipe to include Licor 43 as an option. Thanks for the note!

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