Disco Banjo

1 oz Hazelnut liqueur, Frangelico
1 oz Irish Cream, Baileys
1 oz Coffee liqueur, Kahlua
1 oz Scotch, Laphroaig
2 ds Bitters, Bittermens Xocolatl Mole
2 ds Hellfire Habanero Shrub, Bittermens
Instructions

Shake with ice. Pour into martini glass

Notes

This is named after my dog who is drool obsessed with cream drinks.

Yields Drink
Authenticity
Your original creation
Creator
Jenn Peterson
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
Similar cocktails
No similar cocktails found.

The Monastic Sour

2 oz Bourbon
1⁄2 oz Chambord
1⁄4 oz Bénédictine
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 oz Egg white
Instructions

Shake ingredients dry. Add ice. Shake vigorously.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jenn Peterson
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Good. But only good.
  • Try a bit less simple or a bit more lemon. Could be more sour.
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The Long Hello

3⁄4 oz Apple brandy
3⁄4 oz Elderflower liqueur, St. Germain
1 ds Bitters, Fee Brothers Old Fashion
3 oz Champagne
Instructions

Combine all ingredients, except champagne in mixing glass with ice and stir. Strain into coupe glass and top with champagne. Garnish with grated nutmeg.

Yields Drink
Authenticity
Authentic recipe
Creator
Damon Boelte
Source reference

Bitters by Brad Thomas Parsons

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Gargoyle & Spire

1 oz Gin
3⁄4 oz Strega
1⁄4 oz Simple syrup
2 ds Orange bitters
4 oz Champagne
1 twst Orange peel
Instructions

Pour all ingredients, except champagne into a mixing glass with ice and stir. Strain into a champagne glass and add the champagne. Garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Brad Thomas Parsons, NYC
Source reference

Bitters

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Good, tastes like a spicy kir — ★★★
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Friar Tuck

1 1⁄2 oz Hazelnut liqueur, Frangelico
2 t Brandy
1 oz Lemon juice
1 t Grenadine
1 Maraschino cherry
Instructions

Shake, strain, coupe, garnish.

History

Origin unknown, thought to date from mid-1980s. Mentioned in 1993 Gary Regan book, 1994 Sally Ann Berk book.

Friar Tuck and ingredients.
Original photo by mattchicago, released to public domain 2014-04-05.
Yields Drink
Year
1985
Authenticity
Authentic recipe
Source reference

http://www.examiner.com/article/friar-s-tuck

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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FP Punch

3 oz Coconut Water, Sarap
1 1⁄2 oz Rum, Mount Gay Black Barrel
1⁄2 oz Amaro Nardini
6 dr Figgy Pudding Bitters, AZ Bitters Lab
Instructions

Rocks glass, round ice - add coconut water, rum and bitters - stir and serve -

Yields Drink
Authenticity
Your original creation
Creator
Robert Jones
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
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Spring Cleaning

1 1⁄2 oz Gin, Catoctin Creek
1 1⁄2 oz Pisco, Macchu pisco
4 Cherry
3 ds Bitters
3 cube Sugar
Instructions

Shake gin, pisco, bitters on ice, strain in vessel of choice. Drop sugar cubes in and merely crush. Add cherries and give it all a couple brisk stirs.

Notes

I used Ole Smoky Tennessee Moonshine Cherries which are cleaner than Luxardos and a good fit for this clear drink, some fresh cherries pitted are a good alternative. The pisco is pretty hard to mix generally but the Catoctin Creek Watershed Gin has a distinct flavor which works well. And finally, the crushed sugar cubes swirled with the cherries is a unique presentation and infusion of sweetness.

Spring Cleaning in Pink
Ted!
Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar One, Too', Virginia
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Zachary Pearson commented on 4/03/2014:

Curated this - changed 45 cl to 45 ml, unless 15 ounces of pisco is appropriate.

Thanks,

Zachary

sorensencup commented on 4/03/2014:

good catch, yes, its effects were affecting me this morning

Just Before

1 oz Rum, Smith & Cross
1 oz Bourbon, Old Weller Antique 107
1 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Angostura Orange
1 ds Bitters, Scrappy's Lavender
Instructions

Stir, Strain, Up

Notes

Funky/Fruity/Herbal seems to be my mantra these days.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Used Gammel Dansk instead of yellow chartreuse
  • To try
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Fernet Me Not

1 oz Fernet Branca
1 oz Light rum
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lime juice
1 spl Cola
Instructions

Combine all ingredients except cola in shaker. Shake until cold then strain into rocks glass. Add cola then top with fresh ice. Garnish with cherry and lime.

Notes

Digestif

Picture of Fernet Me Not
2014 Richard Pugh
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Richard Pugh, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 3/29/2014:

Curated this - changed maraschino cherry syrup to Maraschino liqueur, as per the picture. Sangue Morlacco is their cherry liqueur. Removed "fresh juice" from the lime... we assume fresh juices, etc...

Thanks,

Zachary

wolfzephyr commented on 3/30/2014:

Thanks. I submitted this on my phone so I was having some issues with the drag down bars.

Bourbon Milk Punch

2 oz Bourbon
3 oz Half-and-half
1 t Sugar (superfine)
1⁄4 t Vanilla extract
1⁄4 t Nutmeg (grated)
Instructions

In a shaker half-filled with ice cubes, combine the bourbon, half-and-half, sugar, and vanilla extract. Shake well. Strain into a highball glass and garnish with the nutmeg.

Notes

A lot like a boozy milkshake, despite the lack of ice cream.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.drinksmixer.com/drink1546.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Eclipse commented on 6/01/2016:

Found this variation: http://cooking.nytimes.com/recipes/1016276-bourbon-milk-punch

1 ¼ ounces bourbon

½ ounce dark rum

2 ounces milk (use cream or half-and-half for a richer drink)

⅛ ounce vanilla extract

½ ounce simple syrup (see note)

Dash of grated nutmeg

In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.

Very nice!

 

 

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