Morgan Hill Gimlet

1 1⁄2 oz Gin, St. George Terroir
1 oz Dry vermouth, Noilly Prat (Infused, see note)
1⁄2 oz Cynar
2 lf Sage (if over 1 inch long, use one leaf)
Instructions

Muddle the sage leaves lightly with a splash of vermouth and a 1-inch lemon peel. Add other ingredients. Stir 40 seconds. Strain into chilled martini glass. Garnish with a cocktail olive.

Notes

Infused with California bay laurel, thyme, saffron & cocktail onion.

Yields Drink
Authenticity
Your original creation
Creator
Q Williams
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Tricky to balance...
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Autumn thing

3⁄4 oz Gin, Plymouth
3⁄4 oz Manzanilla sherry (Lustau)
1⁄2 oz Amaro (Senza Finne 'Autumn' offering)
Instructions

Stir, strain, coupe

History

Senza Finne is a local amari producer and the Autum expression is notable for including mushrooms along with the more typical root and bark. Makes for a nice almost savory drink.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Exposicion

2 oz Gin
1⁄2 oz Aromatized wine, St. Raphaël (St. Raphaël Rouge)
1⁄4 oz Dry peach brandy
1⁄4 oz Cassis
Instructions

Stir with ice, strain into chilled Nick & Nora or other cocktail glass.

Notes

This recipe has been adapted to modern tastes by doubling the gin, and cutting the other components by 1/2 while holding their relative ratios the same. This is still a sweet, fruity, lush drink--an indulgence. The original 1 : 1 : 1/2 : 1/2 ratios were rather sweet while this version has some alcohol heat. If this seems too spirit-forward, try 1.5 : 3/4 : 3/8 : 3/8 -- in some ways I found this latter the best balance of the three ratios I tried, but I was using Tanqueray. A lower proof gin might provide a better balance at 2 ounces.

St. Raphaël Rouge drew me to this cocktail. It is a richer/more fruity quinquina than Dubonnet or Byrrh and I sometimes find it a preferable substitute for those in cocktails that "just aren't doing it for me." Unfortunately, it is not readily available in the U.S. at this time so I have been ordering bottles from the UK.

History

This drink is featured in Spanish barman Antonio Josa's excellent 1933 "Cocktelera Universal" and the spelling is retained here. The original proportions are 1 gin: 1 St. Raphael: 1/2 peach brandy, and 1/2 Creme de Cassis. The original proportions make for a very rich drink, not unusual for the time. I increased gin and decreased others proportionately.

By 1947 Pedro Chicote's "Cocktails Mundiales" had changed the same-named drink considerably into a gin/Grand Marnier/cherry brandy mix.

Yields Drink
Year
1933
Authenticity
Altered recipe
Creator
Unclear
Source reference

"Cocktelera Universal" by Antonio Josa, 1933.

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Latvian Black Hole Sun

1 1⁄2 oz Aquavit, Ahus Akvavit
1⁄2 oz Black Balsams
1⁄2 oz Alchermes, Heirloom Alchermes
1⁄2 oz Bianco Vermouth (Comoz Blanc Vermouth)
2 ds Orange bitters, Regans' orange bitters
1 twst Orange
Instructions

Stir with ice, strain into rocks glass with clear sphere of ice. Garnish with thin spiral orange twist on sphere.

History

I was looking for a way to balance the assertive cinnamon/clove sweetness of Alchermes and felt it could stand up to Riga Black Balsams. The song Black Hole Sun was going through my head the whole time. I tried the mix first with Linie Aquavit, but that was too potent/peppery. I dialed back with Ahus Akvavit and replaced part of it with Comoz Vermouth which added some balancing sweetness and white wine.

Unfortunately, there are several Black Hole Sun cocktails already, but the name and presentation were too good to give up, so I noted the Riga (Latvian) inspiration in the name.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Shawn C., Fresno, California
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Shawn C commented on 6/08/2023:

Note that the amaro is Heirloom Alchermes, not Heirloom Pineapple Amaro that the ingredient selection defaults to. I don't know if there is a way to separate them. Alchermes is an ancient class of liqueur, with a deep, dark red due to cochineal bug used as dye. This American made version uses an extract from the bug (per the label), and has an intense cinnamon and clove, with some other spices, vanilla and rose. Alchermes is rich and Italian versions feature in some confectionery recipes.

Shawn C commented on 2/26/2024:

I have added the ingredient Alchermes as an herbal liqueur, and the brand Heirloom Alchermes to the ingredient list so that I could enter the correct ingredient. Please let me know if there are any problems.

Chamomile in my shoes

1 1⁄2 oz Blended Scotch, Famous Grouse (Infused with chamomile)
1⁄2 oz Amaro Meletti
3 ds Absinthe
3⁄4 oz Lemon juice
1⁄2 oz Egg white
1⁄2 oz Honey syrup
Instructions

Shake as you prefer, (I use a reverse dry shake), double strain onto a single big rock and garnish with peychauds bitters and dried chamomile flowers.

Notes

A great way to trick reluctant drinkers into ordering a scotch cocktail. Chamomile and Meletti love each other. Honey syrup can be reduced for those that like it less sweet.

History

Adapted for our spring menu from a workshop sidelined chamomile scotch toddy.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Elias Gale, Bantam Tavern, Portland, OR
Curator rating
Not yet rated
Average rating
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Elevated View

3⁄4 oz Mezcal
3⁄4 oz Elderflower liqueur, St. Germain
3⁄4 oz Lime juice
3⁄4 oz Aperitivo
Instructions

Add equal parts (.75 oz.) Mezcal, St. Germain, Aperol, and Lime Juice to shaker, add ice and shake well. Double strain into a coup and garnish with parachute toy dropped into glass.

Notes

This equal parts cocktail inspired by cocktails like the Last Word, Paper Plane, and Naked and Famous brings a sweet and smoky flavor to the palate. The garnish meant to look like a parachute falling gently to earth a an homage to the day this cocktail was first served to the public by it's creator.

History

This cocktail was created by Chris Antillon as a staple for his restaurant Elevated Q. This cocktail was created by Chris as a way to celebrate the success of Elevated Q after being invited to bartend at a company regular's party in the area. After a collaboration with the company and the client, Chris decided to introduce this cocktail to the world by skydiving with the into the party held in Westminster, Colorado with the drink secured to his body. The smokiness of the Mezcal representing the sensation of falling through the clouds, the Aperol representing the freshness of the air at 12,000 feet, and the elderflower representing the journey back to the earth; this cocktail will hopefully be enjoyed as a celebration of a successful skydive, and the method of its creation as a bucket list item for any bartender seeking the ultimate thrill.

Yields Drink
Authenticity
Your original creation
Creator
Chris Antillon, Elevated Q, Westminster Colorado, USA
Source reference

Myself.

Curator rating
Not yet rated
Average rating
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Ready Fire Aim

1 3⁄4 oz Mezcal (Joven)
1 oz Honey (Honey Pineapple Syrup)
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
5 ds Bitters, Hella Bitters Smoked Chile
1 pn Pink Peppercorn (as garnish)
Instructions

Shake mezcal, syrup, pineapple juice, lime juice and bitters with ice. Double-strain into a chilled coupe. Garnish with a grind of pink peppercorn.

Notes

Honey-pineapple syrup: Put 2 cups honey and 1 cup hot water in a jar and combine well. Separately, muddle 50 pink peppercorns and a cubed whole pineapple. Add the two and let stand overnight. Strain. The syrup will keep for up to 1 week in the refrigerator.

Yields Drink
Authenticity
Authentic recipe
Creator
Steve Schneider, Employees Only, NYC
Source reference

https://www.liquor.com/recipes/ready-fire-aim/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Whiskey Business (Dear Irving)

1 oz Rye, Rittenhouse 100
1 oz Ancho Reyes chile liqueur
1⁄2 oz Lemon juice
1⁄2 oz Cinnamon syrup (Rich cinnamon syrup (2:1))
1 ds Bitters, Angostura
Instructions

Combine all ingredients in a shaker and shake with ice. Strain into an old fashioned glass over a large ice cube. Garnish with lemon wheel dusted in ancho chile powder.

Notes

Cinnamon Syrup:
2 cups sugar
1 cup hot water
4 cinnamon sticks
Combine all ingredients in a medium saucepan over low heat and stir to dissolve the sugar. Let the mixture cool overnight and strain out the solids before using.

Yields Drink
Authenticity
Authentic recipe
Creator
Meaghan Dorman, Dear Irving, NYC
Source reference

https://punchdrink.com/recipes/whiskey-business/

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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SWOtrog

1 1⁄2 oz Whiskey
3⁄4 oz Dry vermouth, Noilly Prat
1⁄2 oz Triple sec
1⁄2 oz Citron liqueur, Sukkah Hill Etrog
3 ds Orange bitters
Instructions

Shake with ice and strain into a frozen coupe glass.

History

In deference to SWO's everywhere.

Yields Drink
Year
2023
Authenticity
Your original creation
Creator
Carl N.
Curator rating
Not yet rated
Average rating
Not yet rated
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Monkey Business - Momofuku

3⁄4 oz Spiced Rum, Sailor Jerry
3⁄4 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Crème de Banane, Giffard (Banane du Brésil)
1⁄4 oz Maraschino Liqueur, Luxardo
Instructions

Combine all ingredients in mixing glass/tin. Stir with ice, then strain over large rock in a lowball. Garnish with lime peel.

Notes

The banana and maraschino provide a smooth offramp from the Wray & Nephew. Great way to introduce someone to overproof Jamaican rum. And extremely batch-friendly!

Yields Drink
Authenticity
Authentic recipe
Creator
Momofuku, Las Vegas, NV
Source reference

Spec obtained from bar staff

Curator rating
Not yet rated
Average rating
Not yet rated
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