The Moxie

2 oz Bourbon
1⁄4 oz Cynar
1 bsp Agave syrup (chipotle-infused)
3 ds Bitters, Angostura
1 spl Soda water
1 rinse Mezcal
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jason Mendenhall, The Wayland, NYC.
Source reference

http://www.coolhunting.com/food-drink/the-moxie-cocktail.php

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Russian Tea Punch

1 oz Orange liqueur, Grand Marnier (or other brandy-based orange liqueur)
1 oz Kummel, Gilka
4 oz Tea
Instructions

Build in highball, filling with tea.

Notes

Historical versions call for water or Champagne.

YieldsDrink
Year
1800s
Authenticity
Authentic recipe
Creator
via Andrew Willett
Source reference

http://elementalmixology.wordpress.com/2013/12/16/kummel-and-kummel-and…

Curator rating
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Tuk Tuk

1 3⁄4 oz Arrack, White Lion VSOA
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 ds Orange bitters, Bittercube
Instructions

Combine all the ingredients in a shaker with ice, shake vigorously, and strain into a martini glass.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Marco Zappia, Eat Street Social, Minneapolis, MN
Source reference

personal email with creator

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Curated this slightly - we assume you're going to have fresh lemons on hand.

Thanks,

Zachary

Arrack commented on 1/26/2014:

Thanks Zachary - may need to review again, I had copied the wrong recipe by mistake and had to rewrite

That's easy enough - I can make the changes, but you should have an edit button just below the cocktail.

Thanks,

Zachary

Boonekamp Cocktail

1 1⁄3 oz Rye
2⁄3 oz Underberg bitters (one bottle; or other Boonekamp bitters)
1⁄4 oz Simple syrup (1:1; or a teaspoon fine sugar)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, goblet, twist.

Notes

Other brands of Boonekamp bitters are Kuemmerling and Bergwunder. They have a bittersweet, anise-y, complexly herbal flavor, and are normally imbibed quickly, from 20ml bottles.

YieldsDrink
Year
ca. 1900?
Authenticity
Authentic recipe
Source reference

http://elementalmixology.wordpress.com/2013/12/12/boonekamp-bitters/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Genever? I Hardly Know 'Er!

2 oz Genever
3⁄4 oz Drambuie
1 ds Bitters, Boker's
1 ds Lavender bitters
1 twst Lemon peel
3 Clove (for studding lemon peel)
4 oz Tea (hot, herbal)
Instructions

Build in a london dock glass or mug, topping with the hot tea; rooibos and chamomile work well.

Notes

Without the tea or cloves and with the Drambuie cut back to 1/2 oz, served on a rock, I call this Winter Is Coming.

History

Winter came, y'all.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Countrypolitan

1 1⁄2 oz Corn Whiskey, Mellow Corn (lemon peel-infused)
1 oz Triple sec, Cointreau
1⁄2 oz Lime juice (or lemon?)
1⁄2 oz Cranberry juice
Instructions

Shake, strain, up.

Notes

Http://www.youtube.com/watch?v=4pkjxnABs40

History

Wondrich doesn't provide his Cosmo recipe, just recommending and naming this variant with lemon peel-infused Mellow Corn.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
via David Wondrich
Source reference

https://twitter.com/DavidWondrich/status/425356143414624256

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • 2 oz Rye 1 oz Cointreau .5-.7 oz lime .5 oz cranberry
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Quite nice, actually. Especially while listening to vintage cuts by Jim Reeves, Patsy Cline or Chet Atkins. The "Nashville Sound" genre was often referred to locally in Nashville as "Countrypolitan". Frankly, though, I'd stick with the lemon in this.

I agree, I just listed lime in this recipe recipe as Wondrich hadn't indicated otherwise. Patsy Cline a must, though I also enjoy the more contemporary take on the Nashville Sound linked in the notes.

If you've never heard Hem - they were a big deal a few years back - it's lovely dreamy Countrypolitan.

Thanks,

Zachary

Passenger Pigeon

2 oz Calvados (Substitute apple Onyx)
3⁄4 oz Sweet vermouth
1⁄4 oz Allspice Dram
1 ds Bitters, Angostura
YieldsDrink
Authenticity
Unknown
Source reference

audublog

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Too sweet, must remove sweet vermouth or something else. It's a bit rough.
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Jeu d'Esprit

1 1⁄2 oz Genever, Bols
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Orange juice (strained)
2 ds Orange bitters, Angostura
2 ds Bitters, Fee Brothers Orange
3 dr Orange bitters, Bittercube
4 oz Club soda
1 sli Orange
Instructions

Build in an ice filled 14oz Collins glass: add liquor, juice & bitters. Add club and stir. Garnish with a large folded wheel of orange

Picture of Jeu d'Esprit
2011 Kindred Cocktails
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • Genever- light, bitter
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Bonita Applebum

1 oz Applejack
3⁄4 oz Fernet Branca
3⁄4 oz Drambuie
1 twst Orange peel
Instructions

Stir, strain, twist.

Notes

Http://www.youtube.com/watch?v=HU_4pf8BSQw

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Emma Hollander, Trina's Starlite Lounge, Somerville, MA.
Source reference

http://drinkboston.com/2009/11/09/the-net-net-on-fernet-night/

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • Made with Laird's Bonded as suggested on another blog and with Arcane Fernet. Not really my style but absolutely worth a try. (3.5)
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Jackson's Night Cap

1 oz Rye, Rittenhouse
1 oz Herbal liqueur, Yellow Chartreuse
1 oz Fernet Branca
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, twist.

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Jackson Cannon, Eastern Standard, Boston, MA.
Source reference

http://drinkboston.com/2009/11/09/the-net-net-on-fernet-night/

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
From other users
  • To reduce the bitterness, I reduced the Fernet Branca to 0.80 oz and increased the Rittenhouse to 1.25 oz. Still too bitter. Added another 1 oz Rittenhouse and 1 dash bitters. Better but rate 2.0 Suggest 0.33 to 0.50 oz Fernet Branca.
  • I love how the Fernet Branca and yellow Charteuse play together!
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Have tried with Fernet Vallet and Leopold Bros Fernet, amazing both times.

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