Cable Car

2 oz Spiced Rum
1 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1⁄4 oz Rich simple syrup 2:1
1⁄2 Egg white
1 pn Cinnamon (on rim)
1 pn Sugar (on rim)
Instructions

Shake; strain into chilled glass prepared with a cinnamon/sugar rim

History

Original recipe was 1.5oz Captain Morgan, .75oz orange curacao, 1.5 lemon sour mix.

Yields Drink
Year
1996
Authenticity
Altered recipe
Creator
Original by Tony Abou-Ganim, Starlight Room, San Francisco
Source reference

http://www.diffordsguide.com/cocktails/recipe/349/cable-car

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Prefer liquor.com recipe with more curaçao and less rum….what about the egg white vs. no egg white????
  • Robin puts this as a solid *5*. 1.5 Spiced Rum, 1 LJ, 3/4 Curacao, 1/2 Simple.
  • Pretty simple sidecar variant. The cinnamon and sugar rim is a nice touch.
  • My version: 1 1/2 oz Kraken spiced rum 3/4 oz Cointreau 1 oz lemon juice 1/2 oz simple syrup (no egg white)
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Riviera Sunset

1 oz Rum, 10 Cane
1⁄2 oz Aromatized wine, Lillet Blanc
3⁄4 oz Triple sec, Cointreau
1⁄4 oz Pistachio liqueur
1 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, up, cocktail glass, garnish with a pistachio

Notes

I was looking for what has been done with Pisa, a liqueur largely based on pistachio, but with almond and hazelnut as well. Will need to try it with Dumante Verdenoce too

History

Obviously a riff on Jonathan Powers' excellent Riviera Sun.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Bo Kopynec
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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New York Cocktail

2 oz Whiskey
1⁄4 oz Demerara syrup
2 ds Bitters
1⁄2 oz Red wine (as float)
Instructions

Stir, strain, rock, float, garnish with an orange peel and/or a brandied cherry.

Notes

Stirred version of the New York Sour.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Give 'em Hell, Roscoe

2 oz Bourbon, Buffalo Trace
1 1⁄4 oz Grade B maple syrup (in a 1:1 syrup)
1⁄4 oz Amaretto, Lazzaroni
1⁄2 oz Lemon juice
4 ds Bitters, Angostura
1 pn Cinnamon (as garnish)
Instructions

Shake with ice and strain over ice in an Old Fashioned glass; garnish.

Yields Drink
Year
2015
Authenticity
Authentic recipe
Creator
Aaron Post, Valkyrie, Tulsa, OK
Source reference

http://web.archive.org/web/20150401170942/http://barnotes.co/recipes/gi…

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Nothing short of perfect! — ★★★★★
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jhollist99 commented on 1/15/2023:

Fantastic.
I added 1 oz of bourbon, .5 oz of Amaretto and went with .5 oz of straight maple.

OldFashionedCock commented on 12/06/2024:

I messed up and used straight maple syrup (any recommendations for how to achieve the recipe's recommended 1:1 specifications?). That being said, flavorful, super sweet, got all of the individual flavors. Definitely in the upper tier of cocktails I've made.

Craig E commented on 12/06/2024:

I think 1:1 syrup just means dilute it with an equal part of water. Makes it more easily pourable and measurable.

Shawn C commented on 12/07/2024:

Curated to replace dead link with Wayback Machine archive link. Added bar, location, and approximate year it was created. Also changed type from unknown to authentic.

Shawn C commented on 12/07/2024:

With respect to the question about using straight maple syrup, the only way to fix it after other ingredients have been added would be to add an equal volume of water (as the syrup) then go back and add all of the other ingredients (except maple syrup) a second time. [This would be doubling the recipe to two drinks of course.] As Craig said, the 1:1 dilution of a maple syrup (or honey) improves pouring/measuring. Even more importantly it improves mixing. Undiluted commercial heavy syrup or honey has a tendency to stick to the bottom of the mixing glass or shaker and never makes it into the cocktail. During prep the ice makes the syrup/honey even more viscous and the sugar solubility plummets. So the drink ends up short of sugar because a portion of the undiluted syrup/honey sticks to the wall of the mixing vessel and never makes it to the drink.

The negative to dilutions of syrups and honey is that the very high original sugar content keeps them shelf stable (mostly.) When diluted, they are more likely to go bad after a time, even in the refrigerator. Even undiluted maple syrup sometimes goes bad in a warm cabinet--a black growth can start on the top. From what I can see in bottles, a small amount of water evaporates during the warmer periods, then condenses on the walls during cooler cycles, but this water doesn't dissolve quickly into the thick syrup. The thin water layer with dissolved sugar allows bacteria to grow. I have been getting around this problem by adding a very small volume of 100 proof vodka. The small amount of alcohol is more volatile, concentrates in the vapor space and condenses with the water, preventing bacteria growth.

Southern Baptist

2 oz Rye, Bulleit
3⁄4 oz Ginger syrup
1 oz Lime juice
1 twst Lime peel (as garnish)
Instructions

Shake, strain, garnish.

Yields Drink
Authenticity
Unknown
Creator
Sother Teague, Amor y Amargo, New York
Source reference

http://www.seriouseats.com/recipes/2012/12/southern-baptist-cocktail-gi…

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Strong, easy, and very tasty. 👍
  • Simple but solid.
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Dopo Cena (Framboise variant)

1 oz Amaretto, Disaronno
3⁄4 oz Framboise
1⁄2 oz Maraschino Liqueur, Luxardo
3⁄4 oz Lemon juice
1 ds Egg white
1 ds Bitters, Angostura
1 Cherry (as garnish)
Instructions

Shake, strain, garnish

History

The original has kirsch and simple syrup in place of the framboise.

Yields Drink
Authenticity
Altered recipe
Creator
Adrian Gomes, 10 Dollar Shake, Aberdeen, Scotland
Source reference

http://www.gazregan.com/2012/10/101-best-new-cocktails/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Quite sweet, but the funkiness of the maraschino keeps it interesting.
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Betty's Blood

1 1⁄2 oz Gin, St. George Terroir
1 1⁄2 oz Chinato, Cocchi Barolo Chinato
Instructions

Stir and strain into a cocktail glass.

Betty's Blood
2011 Kindred Cocktails
Yields Drink
Authenticity
Unknown
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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South American Gentleman's Companion

1 oz Solbeso
1 oz Singani, Singani 63
3⁄8 oz Lime juice
3⁄8 oz Lemon juice
3⁄4 oz Cane syrup
1⁄2 oz Egg white
3 Chamomile (as garnish)
Instructions

Dry shake, shake, strain, up, garnish.

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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Shadyside Fizz

1 oz Blanco tequila
1 oz Bitters, Angostura
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
1 Egg white
2 oz Lemon-lime soda, Sprite
Instructions

Dry shake, shake, strain over 2 oz Sprite, top with more if needed, garnish with three more drops Angostura, serve with straw.

Yields Drink
Authenticity
Authentic recipe
Creator
Mike Ryan, The Violet Hour, Chicago, IL.
Source reference

http://cocktailvirgin.blogspot.com/2011/02/shadyside-fizz.html

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Taki-Taki

1 oz Blended rum, Banks 5 Island
3⁄4 oz Batavia Arrack, Van Oosten
1⁄4 oz Apricot eau-de-vie, Blume Marillen
3⁄4 oz Lime juice
3⁄4 ds Honey syrup
1⁄4 oz Apricot liqueur
1 bsp Crème de Banane
1 bsp Virgin Islands Rum, Cruzan Blackstrap
1 sli Mango (or half ounce mango juice)
3 oz Crushed ice
Instructions

Flash blend, pour without straining into a mug.

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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