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.

Yields Drink
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.

Yields Drink
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.

Yields Drink
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

Yields Drink
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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MOJO1229 commented on 6/10/2016:

<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
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Zachary Pearson commented on 4/13/2014:

Stew,

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

Thanks,

Zachary

mahastew commented on 4/14/2014:

Done. I guess "slice" is descriptive enough.

lesliec commented on 4/16/2014:

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 ...

mahastew commented on 4/17/2014:

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!

Sundae

1 1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Brandy, Germain-Robin
1⁄2 oz Water
1⁄2 oz Crème de Cacao, Marie Brizard
1⁄4 oz Lime juice
1 ds Bitters, Bittermens Xocolatl Mole
1⁄4 oz Jamaican rum, Smith & Cross (as float)
Instructions

Shake hard for 45 seconds, until the tin is almost too cold to touch. strain, float remaining rum.

Notes

I was at a cocktail competition a few days ago and one of the competitors served a S&C drink that was dilute enough to be milky. It dawned on me that the rum goes through a banana phase and a milky one at different dilutions, and this drink takes advantage of that.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Sad Eyed Lady

1 1⁄2 oz Scotch
1 oz Bénédictine
1⁄2 oz Oloroso sherry
1⁄2 oz Lemon juice
1⁄4 oz Allspice Dram
Instructions

Shake, strain, up.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Good at first sip but seems to lose its balanced as it warms up. — ★★★
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Louis Special

1⁄2 oz Gin
1⁄2 oz Bénédictine
1⁄2 oz Herbal liqueur, Green Chartreuse
Instructions

Stir with ice and strain into a cocktail glass.

Notes

As written, makes a pretty small drink. A full ounce of everything approaches too much, however ...

Yields Drink
Year
1940
Authenticity
Authentic recipe
Creator
"Courtesy of Louis Postenrieder, head barman Hotel Bristol, Wien"
Source reference

http://cocktailvirgin.blogspot.co.nz/2014/03/louis-special.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • The combination of the green chartreuse and the Benedictine w/o something to cut it (other than the gin which is neutral in this drink) is overpowering and makes it too sweet. Maybe 1oz gin? .5oz lemon? Nice digestif as is.
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Neruda

3⁄4 oz Solbeso
3⁄4 oz Pisco, Campo de Encanto
3⁄4 oz Gewurztraminer
3⁄4 oz Tea syrup (1:1 sugar:jasmine green tea)
3⁄4 oz Lemon juice
2 dr Orange flower water
Instructions

Shake, strain, up.

Notes

Solbeso is an unaged distillate of cacao, bright, floral, fruity, lightly sweet and rounded. More Pisco or another eau de vie can be substituted.

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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Colonial Affair

3⁄4 oz Solbeso
3⁄4 oz Pisco, Campo de Encanto
3⁄4 oz Aromatized wine, Lillet Rose
3⁄4 oz White Crème de Cacao, Marie Brizard
3⁄4 oz Lemon juice
1 t Simple syrup
Instructions

Shake, strain, up.

Notes

Solbeso is a dry cacao distillate.

History

Joaquín made this as a riff on the 20th Century and intended to name it the 17th Century, but was annoyed to see that the name was taken by a drink served at another bar (not, as far as I know, our own Zachary Pearson's drink of that name).

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

in person

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Surprisingly floral, so much so that I thought there was orange flower water in it. Delicious and balanced, though a tad sweet (maybe omit the simple at home). Solbeso seems like a great ingredient.
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Shawn C commented on 12/24/2022:

The Lillet Rose and cacao form a great combination with the Solbeso, unlocking some of the flavor expected but otherwise missing from the Solbeso. The lemon juice balances the sweetness nicely.

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