Fort Greene

3 1⁄2 oz Bourbon, Knob Creek
1 oz CioCiaro
1 rinse Islay Scotch, Laphroaig 10
Instructions

No garnish. Served up.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Tynan Craycraft @BarbutoNYC
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
Similar cocktails

Very good. A twist on the Brooklyn, tossing away the french vermouth and maraschino in favor of coating your glass with scotch.
I tried this with with Rocker port-finished bourbon instead of Knob Creek. I think that particular bourbon was too sweet for the recipe, and Knob Creek would be more balanced. I think I'll try it next with a smokier Islay.
Edit: Lagavulin 8 worked better with my rocker bourbon.

Prince Edward

2 oz Scotch, Compass Box Oak Cross
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Drambuie
2 ds Orange bitters
Instructions

Stir with ice and strain in to chilled coupe

Notes

Recipe in PDT uses their House Bitters and notes that the original recipe did not include bitters.

YieldsDrink
Authenticity
Authentic recipe
Creator
Stan Jones
Source reference

Jones Complete Bar Guide, 1977 via PDT Cocktail Book (p. 211)

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
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A Farewell to Hemingway

2 1⁄2 oz Kirschwasser
1 oz Lime juice (juice of one big lime)
1⁄4 oz Cherry syrup (or raspberry syrup)
3 oz Soda water
1 twst Lime peel (as garnish)
Instructions

Shake, strain into a Collins over ice, top with soda, garnish with lime spiral twist.

Notes

These are Baker's ratios; ignore them, make your own.

YieldsDrink
Authenticity
Authentic recipe
Creator
Charles H. Baker.
Source reference

http://www.washingtonpost.com/pb/recipes/a-farewell-to-hemingway/13033/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Pretty sour - doubled the syrup, lowered the lime, still too sour for me.
Similar cocktails

I had a bottle of kirsch of finish and  this was a good choice to experiment with.  I used maurin quina and ginger ale in place of the syrup/soda.  Very refreshing and drinkable but still interesting with the cherry brandy.

A Farewell to One's Witz

2 1⁄4 oz Apricot eau-de-vie, Blume Marillen
1 oz Lime juice
1⁄2 oz Apricot liqueur, Rothman & Winter
1⁄2 oz Simple syrup
3 oz Soda water
1 twst Lime peel (as garnish, optional)
Instructions

Shake, strain over ice in a Collins, top with soda.

Notes

Sorry for the name, Eric.

History

Riff on the Farewell to Hemingway from Baker.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Eric Witz, MA.
Source reference

http://aphonik.tumblr.com/post/80841784935/seeking-an-additional-use-fo…

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Silver Stinger — Apricot eau-de-vie, Soda water, Peppermint syrup, Lemon juice, Mint hydrosol
  • Pearly* — Nicaraguan Rum, Apple liqueur, Soda water, Lime juice, Honey syrup
  • Lingua Franca — Pisco, Jamaican rum, Falernum, Pear liqueur, Apricot liqueur, Orange bitters, Soda water, Lemon juice
  • J. Alfred Prufrock — Vodka, Elderflower liqueur, Club soda, Peach Shrub, Lime juice
  • Williams Fizz — Pear eau de vie, Apple brandy, Club soda, Lemon juice, Simple syrup, Egg white

The Wet Dream

1 oz Gin, Plymouth
1⁄2 oz Crème Yvette
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1⁄2 oz Egg white
6 ds Peychaud's Bitters
Instructions

Hard long dry shake
Add ice, shake
Serve up, drizzled Peychaud's on top

Notes

Dry shake with a coil to achieve maximum texture.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
E Ryan Simmons, Plonk Wine, Missoula, MT, USA
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Have to try with the egg white
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Complex, aesthetically pleasing.  Balance is good too.

The Mourning Cadáver

1 1⁄2 oz Mezcal (Vida)
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Lemon juice
1⁄4 oz Orgeat (housemade)
1 rinse Herbal liqueur, Pernod
Instructions

Rinse coupe with pernod. Combine other ingredients and shake. Double strain into rinsed coupe. Lemon peel.

Notes

Original cocktail inspired by Corpse Reviver #2

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Ryan, The Whale Wins, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • More a 3.5 .. very nice.
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Williwaw Swizzle

1 1⁄2 oz Genepy, Dolin Genepy des Alpes
1 oz Gin, Voyager
1⁄2 oz Lime juice
1⁄2 oz Pineapple juice
1⁄2 oz Falernum
Instructions

Build in collin's glass. Fill with crushed ice. Swizzle until glass frosts. Serve with pickled pineapple.

Notes

This site does not recognize Dolin Genepy Des Alpes. Use homemade falernum!

Williwaw Swizzle
3/25/14 hefeweizjohn
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Ryan, The Whale Wins, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Good but a touch on the sweet side for me. I made this with navy strength Plymouth. Maybe next time I will increase the lime to ¾.
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  • TimeSet — Gin, Herbal liqueur, Peychaud's Bitters, Pineapple juice

Amore Sporco

1 oz Rye, Bulleit
1 oz Aperol
1 oz Herbal liqueur, Yellow Chartreuse
3 ds Overproof rum (Lapsang Tinture)
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, straight up, coupe, garnish with flaming orange peel

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Dayri, Bookstore Bar, Seattle, WA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Trans-Europe Express — Speyside Scotch, Campari, Sweet vermouth, Herbal liqueur, Peychaud's Bitters, Orange bitters
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  • Hello Brooklyn 2.0 — Rye, Dry vermouth, Amaro Montenegro, Herbal liqueur
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  • A Bitter Mint Than I — Herbal liqueur, Whiskey, Brandy, Aromatized wine, Mint Bitters

Dayri,

Can you tell us more about the tincture? Is it a rum base and bittered?

Thanks,

Zachary

Boulevard des Rêves

1 1⁄2 oz Bourbon, George T. Stagg
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Campari
1⁄4 oz Rum, Smith & Cross
Instructions

Combine the first 3 ingredients with ice, stir and strain into a chilled coupe. Float Smith and Cross onto the surface of the drink. Lemon peel garnish.

YieldsDrink
Authenticity
Unknown
Creator
Christopher Day, Honeycut, Los Angeles & Chuck Taggart
Source reference

http://looka.gumbopages.com/2011/03/11/the-boulevardier-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(28 ratings)
From other users
  • I like boozy cocktails - this is very boozy. I might try with something above 100 proof but less than the Stagg I have which is 132. That plus the S+C, it packs a wallop.
  • Like a Boulevardier. Rum float doesn't add much that I can tell.
  • perhaps more rum
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jaba commented on 4/29/2015:

Made this tonight with Old Grand Dad 114 because that's the highest-proof bourbon I have. Love it!

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