Fitzcarraldo

1 1⁄2 oz Pisco
3⁄4 oz Pimm's No. 1 Cup
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup (scant; Shellenberger calls for 3g)
Instructions

Shake, fine strain, up.

Notes

Shellenberger attempted to aromatize his Pisco by redistilling it with mistelle (unfermeted grape juice); perhaps a rinse of Pineau des Charentes, or a muddled grape or two, could produce a similar aroma.

pictured: cocktail
YieldsDrink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, boston apothecary.
Source reference

http://bostonapothecary.com/?p=1532

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3 stars
(3 ratings)
From other users
  • to try
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Tea and Krampus

1 1⁄2 oz Jamaican rum, Appleton Reserve
1⁄2 oz Jamaican rum, Coruba
1 oz Lime juice
1⁄2 oz Blackberry liqueur, Leopold Brothers
1⁄4 oz Allspice Dram, St. Elizabeth
1⁄2 oz Pineapple juice
1⁄2 oz Vanilla syrup, B.G. Reynolds
1 ds Bitters, Angostura
1 pn Nutmeg (as garnish)
Instructions

Shake, strain over fresh ice in a pint glass, garnish with nutmeg.

YieldsDrink
Authenticity
Authentic recipe
Creator
Martin Cate, Smuggler's Cove, San Francisco, CA.
Source reference

http://liquor.com/recipes/tea-and-krampus/

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4.5 stars
(9 ratings)
From other users
  • sub cinnamon syrup for the vanilla syrup, or use Galliano
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zman commented on 12/18/2017:

Really good drink! I added 1/2oz of orange juice and didn't have vanilla syrup so I used cinnamon syrup and added a dash of vanilla.  Really good!

Set The New Year On Fire

2 oz Scotch, Bowmore 12
3⁄4 oz Lime juice
1⁄2 oz Cane syrup (or simple syrup)
8 lf Mint (6-8)
1⁄2 oz Campari (as float)
Instructions

Muddle in a Collins, top with crushed ice, float Campari, add more ice, garnish with a lime shell filled with Bacardi 151 and set aflame.

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Authenticity
Authentic recipe
Creator
Yael Vengroff, NYC.
Source reference

http://liquor.com/recipes/set-the-new-year-on-fire/

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Average rating
3.5 stars
(2 ratings)
From other users
  • I subbed 1.75 Laphroaig 10 and .25 Laphroaig Quarter Cask. I shook this as it had lime. I liked it, then remembered I didn't float the Campari. Did that and then thought it was only so so (probably a 3). Skip the Campari!
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The Berkeleyside Cocktail

1 oz Vodka, Hangar One (Spiced Pear)
1 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Gran Classico
1⁄2 oz Lime juice
Instructions

Shake and strain into a cocktail glass.

Picture of The Berkeleyside Cocktail
2011 Kindred Cocktails
YieldsDrink
Authenticity
Your original creation
Creator
Stew Ellington
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Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Really good, but I made mine a bit different with Ketel One grapefruit/rose with a dash of rose water. Maybe I'll try the original using Grey Goose Poire since I can't get the Hangar One...
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Pimm's Word

3⁄4 oz Gin
3⁄4 oz Pimm's No. 1 Cup
3⁄4 oz Cucumber liqueur, Thatcher's
3⁄4 oz Lime juice (Rangpur, if possible)
Instructions

Shake, up, sour glass or coupe.

Notes

Rangpurs have a touch of bitterness, so if using regular lime, a dash of lime or orange bitters might be appropriate.

YieldsDrink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Seems to evoke tangerine, much in the same way the Jasmine evokes grapefruit.
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Blackthorn Bramble

1 1⁄4 oz Gin
1 1⁄4 oz Sloe gin
1⁄2 oz Lemon juice
3 Blackberry
1⁄4 oz Honey syrup (2:1)
Instructions

Muddle, shake, double strain, rocks, garnish with a few more blackberries. Optionally, add a splash of soda.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Judgment Day

1 1⁄2 oz Pisco, Macchu pisco
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1 Egg white
2 Allspice Dram, St. Elizabeth (spritzes, as garnish)
1 rinse Absinthe, Pernod
Instructions

Chill a coupe and rinse with Pernod. Dry-shake, then shake with ice and strain.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Source reference

The PDT Cocktail Book

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Not yet rated
Average rating
4 stars
(13 ratings)
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Kind of a pisco sour with elderflower instead of simple syrup... me likey.

Seemed like it could use a little more sweetness, the .5 St Germain was not enough to balance the oz of citrus

La Perique

1 oz Rye (Rooibos-aromatized)
1 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Lemon juice
1⁄2 oz Dry vermouth
1 ds Orange bitters, Regans' orange bitters
Instructions

Shake, strain, up.

Notes

It obviously won't be the same as redistilling rye with rooibos, but infusing rooibos tea in rye works well here.

YieldsDrink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, boston apothecary.
Source reference

http://bostonapothecary.com/?p=1530

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Fargo commented on 3/09/2014:

Practically a Blood and Sand with vermouth... scanty.

The Pipe

3⁄4 oz Rye (rooibos-aromatized)
3⁄4 oz Aquavit (caraway-forward)
3⁄4 oz Rosato Vermouth
3⁄4 oz Dry sherry
1 bsp Bénédictine
2 ds Peychaud's Bitters
1⁄2 oz Demerara Rum, Lemon Hart 151 (or El Dorado 151, as float)
Instructions

Stir, strain, up, float.

Notes

1. It obviously won't be the same as redistilling rye with rooibos, but infusing rooibos tea in rye works well here. 2. I've used both Lillet Rosé and Cocchi Rosa as substitutes for rosé vermouth, to good results.

YieldsDrink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, boston apothecary
Source reference

http://bostonapothecary.com/?p=1530

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Average rating
5 stars
(1 rating)
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Blue Steel

1 1⁄2 oz Old Tom Gin, Hayman's
3⁄4 oz Lemon juice
3⁄4 oz Pineapple juice
1⁄4 oz Cinnamon syrup
1⁄4 oz Herbal liqueur, Green Chartreuse (flamed, as garnish)
Instructions

Shake, strain, up, ignite Chartreuse in a glass and dash it onto the surface of the drink from above.

Notes

The Sanctuaria house cinnamon syrup features orange peel, vanilla, Pommeau, and brandy, so consider adding a bit of one or more of those for complexity.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sanctuaria, St. Louis, MO.
Source reference

http://www.saucemagazine.com/blog/?tag=sanctuaria-the-dive-bar-of-cockt…

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Average rating
4.5 stars
(10 ratings)
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