Ginger spice

2 1⁄2 oz Vodka, Smirnoff (ginger infused, see note)
3⁄4 oz Elderflower liqueur, St. Germain
1 oz Lemon juice (double strained, chilled)
1 oz Simple syrup
6 dr Cardamom bitters
Instructions

Pour vodka, St. Germain, fresh lemon juice, and simple into a mixing glass with ice. Stir and strain into chilled coupe. Add bitters.

Notes

I used Smirnoff for ginger infusion since it was $14 for a 1.75. I peeled a bunch of ginger the size of a baby's arm, put in in a large mason jar and added the vodka. After a week, strained out the solids.

Cardamom bitters were a bit more complicated. I haven't tried Scappy's, but i hear it's good.

YieldsDrink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Used regular Vodka and Vidal Ice (old and opened forever) for simple syrup.
  • Haven;t tried it yet but am looking forward to doing so.
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Curated this slightly - changed flavored vodka, Smirnoff to vodka, Smirnoff - generally, if you're doing the flavoring, it's better to put that in the notes field. Removed fresh squeezed from lemon juice - we assume you're using fresh stuff.

Oh, and as the proud owner of Scrappy's Cardamom, it's weapons grade stuff. 6 drops is going to blow out your drink.

Thanks,

Zachary

I'd definitely reduce the cardamom bitters. It can barely smell anything other than that, including the elderflower. I actually love cardamom, but even I find it difficult in this drink.

And Then Nothing Turned Itself Inside Out

2 oz Dry vermouth, Dolin
3⁄4 oz Pineapple juice
3⁄4 oz Martinique Rum, La Favorite (Blanc)
1 ds Lactart
1 bsp Orange flower water
Instructions

Shake, Strain, Up.

Notes

This piles weird flowery aromas on top of one another - elderflower in the vermouth, honeyed flowers in the pineapple, funky/vanilla flowers in the rum, soapy ones in the OFW. The Lactart makes it take off in a totally different direction, so that it almost tastes like the absence of a drink, until you focus.

History

This started as a bad punch with dry vermouth + pineapple. Looked at the Algonquin, which is meh. Became frustrated - they should work...

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Thank you for naming a drink for a Yo La Tengo reference other than Autumn Sweater, which bartenders seem to love. This looks interesting—I wonder whether it'll work with Noilly Prat.

Rafa,

Probably not - you need the elderflower underpinning of the Dolin. It certainly is interesting, though. My wife seemed to think it tasted like grape Fun-Dip. To me, it's almost like drinking a really good Muscadet - where it's almost neutral, but shimmers around the edges with flavor - only the flavors here are like that Japanese gummy Muscat candy.

Thanks,

Zach

Ides of March

1 1⁄2 oz Bourbon, Maker's Mark
1 oz Aperol
3⁄4 oz Blood orange syrup (see notes)
1⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

To make blood orange syrup: Mix 2 cups blood orange juice, 6 tablespoons sugar, and 1 tablespoon grated blood orange peel. Stir all ingredients in heavy saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 cup, about 20 minutes. Refrigerate. Use within a few days of making.

History

This drink was inspired by the Caesar (bourbon and Campari). An earlier version included blood orange juice and grenadine, but the substitution of blood orange syrup provides the necessary sweetness and eliminates the need for grenadine.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Michael Bounds, Baton Rouge, LA
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • My second use of Aperol, better than first use. Might due w/more lemon juice. — ★★★
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gmoore commented on 2/17/2014:

Is the recipe correct?? shouldn't it be 3/4 ox blood orange syrup....rather than Juice?

When the recipe was submitted, the program would not accept blood orange syrup as an ingredient. It has now been corrected.

Lusted Road

1 oz Demerara Rum, El Dorado White
1 1⁄2 oz Grapefruit juice (white)
3⁄4 oz Ginger-Honey Syrup
1⁄4 oz Maraschino Liqueur
2 ds Bitters
Instructions

Shake, strain, rocks.

Notes

An accessible, low-alcohol blossom created for a fundraiser.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Creature Comforts

2 oz Scotch (chamomile-infused)
3⁄4 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Honey syrup (2:1)
1 ds Bitters, Boker's
1 Egg white
Instructions

Dry shake, shake, strain, up. Garnish with drops or a spritz of something aromatic: chamomile tea, Boker's, allspice dram, etc; optionally, add some grated lemon zest.

Notes

Lion-type sour inspired by the aromatic Père-Bis cocktail. I use a chamomile tea bag for infusing.

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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One Bourbon, One Scotch, One Byrrh

1 oz Bourbon
1 oz Scotch
1 oz Byrrh
1 t Curaçao, Pierre Ferrand Dry Curaçao
1 ds Bitters, Angostura
Instructions

Stir, strain, and drain (lemon twist is good)

Notes

I used Evan Williams and Miltonduff, which for whatever reason struck me as appropriately blue collar for a Rudy Toombs joint

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • An example of a really great name driving the design of a cocktail. The cocktail is surprising good given that. But it's only just good. The name is good enough I might make it again on that count.
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European Witch

2 oz Genever
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Strega
Instructions

Add 'em all to an OF glass filled with rocks, stir and enjoy!

European Witch
2011 Kindred Cocktails
YieldsDrink
Authenticity
Unknown
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Somewhat sweet, somewhat bitter, but very drinkable. Used 3.0 oz Bols Genever. Easily rate 4.0
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Fargo commented on 3/09/2014:

Simple and convincing; good recipe!

The Portsmouth

1 1⁄2 oz Rye, Bulleit
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Cardamaro
2 t Grenadine
Instructions

Shake together with ice. Strain into coupe.

History

My guess on replicating.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Moxy Restaurant; Portsmouth, NH
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • To sweet
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Hold the Phone

3 oz Rum (Habanero-infused)
2 oz Pineapple juice
3 T Coconut milk (or coconut cream)
1 Banana (large)
1 ds Nutmeg
Instructions

Soak three habanero peppers, halved, in up to 3 cups of rum until appropriately spicy. Blend pineapple juice, coconut milk and banana. Shake with rum and ice. Garnish with nutmeg.

History

Reminiscent of my fave happy hour special at The Observatory.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • This is also good as a virgin cocktail - remove the rum and flash-blend with about a cup of ice. I used Don Q 7 for this drink.
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Sonic Titan

1 oz Islay Scotch, Laphroaig 10
1 oz Zwack Unicum
1 oz Cynar
1⁄4 oz Crème de Cacao, Tempus Fugit
1⁄4 oz Wormwood bitters, Cocktail Kingdom
1 pn Sea salt
Instructions

Stir and strain into a cocktail glass. Shout at the devil.

Picture of Sonic Titan
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
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I didn't have the wormwood.  I used a dash of absinthe and some Jerry Thomas' bitters, and it tasted good.

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