Storm Watch, Crystal Beach

1 1⁄2 oz Whiskey, McCarthy's
3⁄4 oz Bourbon, Old Grand Dad (Bonded)
3⁄4 oz Lemon juice
1⁄2 oz Suze
1 bsp Simple syrup
2 ds Bitters, Fish Sauce Bitters (see note)
1 rinse Pastis, Herbsaint
Instructions

Chill a coupe with ice. Pour in a little Herbsaint like you're making a Sazerac and discard the ice and Herbsaint (though leaving a little is nice). Shake and strain everything else into the chilled glass.

Notes

McCarthy's is Clear Creek's peated whiskey. The bitters were made by a friend and are (evidently) half and half Peychaud's and fish sauce.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Lots of subs so not sure if my assessment is fair: Laphroaig 10, Elijah Craig, Amere Sauvage. Smoke and bitter predominate.
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Chac Mool

1 oz Añejo tequila
3⁄4 oz Damiana Liqueur, Agavero
1⁄2 oz Triple sec, Cointreau Noir
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1 bsp Agave syrup
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, rocks

Picture of Chac Mool
Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Used with reposado cause I have no anejo. Pretty nice. Maybe with anejo it'd be five.
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Shawn C commented on 2/06/2023:

Great name. The cocktail is good and interesting, but it is a bit rich--I might have been a little heavy on the agave syrup. When I remake I will cut the syrup back to 1/2 barspoon or less.

Orejas de las Abejas

1 1⁄2 oz Gin
3⁄4 oz Honey syrup (1:1)
3⁄4 oz Lime juice
1⁄2 oz Ancho Reyes chile liqueur
Instructions

Shake, up, coupe.

Notes

Softer gins seem to work better here. Beefeater & Ford's were okay, but Martin Miller Westbourne was divine.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Nice; light; honey; citrus; slightly spicy
  • A slightly spicy gin daiquiri?
  • Nice! I punched it up w/a bit more Ancho and less Gin
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TheBack2Bar commented on 11/06/2023:

Very good. I also added a bit more Ancho Reyes and felt that improved it (but I prefer stronger flavors).

Yacht Club

2 oz Genever, Bols Barrel Aged
1⁄2 oz Maraschino Liqueur
1⁄2 oz Dry vermouth
1 bsp Absinthe
1 twst Lemon peel
Instructions

Stir, rocks, express lemon peel and discard

Notes

Recipe provided by bartender (name unknown) at Drink, Boston, 2/14.

History

Alternatively known as the "Sail Club".

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Used 1 oz Old Duff Genever 45% alcohol and 1oz Tanqueray 10. Dolin dry vermouth. — ★★★★★
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Fargo commented on 3/09/2014:

Poor... nothing of new. A middle ground between Aviation and Tuxedo.

Salvatore Daiquiri

3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Light rum, Plantation 3 Star
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Averna
1⁄2 oz Lime juice
4 dr Jamaican #1 bitters, Bittercube
1 twst Lime peel
Instructions

Shake, strain, up

Picture of Salvatore Daiquiri
2011 Kindred Cocktails
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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  • Sunny Disposition — Blanco tequila, Suze, Dry apricot brandy, Bitters, Lemon juice
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  • Rye N Gosling — Bermuda rum, Averna, Rye, Herbal liqueur, Cream soda, Lime juice, Lactart
  • Uno, Dos, Cuarenta y Tres — Light rum, Spiced Rum, Jamaican rum, Licor 43, Bolivar Bitters, Lime juice
  • Haitian Witch — Rum, Cherry Liqueur, Peychaud's Bitters, Lime juice, Agave syrup
Zachary Pearson commented on 3/08/2014:

Curated this slightly - Changed Smith & Cross to Jamaican rum.

Thanks,

Zachary

Fargo commented on 3/09/2014:

Poor, a middle ground between Planters punch and Singapore sling...

Cocktailian commented on 3/09/2014:

sorry you didn't enjoy it. that cocktail combination never really occurred to me as i was constructing the drink--i thought the averna and bitters added a more herbal/spiced flavor undertone than the heavier "tropical" sweetness

Widowmaker #1

1 oz Cognac
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Lemon juice
1⁄4 oz Demerara syrup (2:1)
3 oz Champagne
1 twst Lemon peel (as garnish)
Instructions

Shake, strain over Champagne, garnish.

Notes

Sidecar + French 75.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Light, sour, dry. Cointreau could be boosted a touch maybe. — ★★★★
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Meat Hook

1 3⁄8 oz Rye, Sazerac
2⁄3 oz Sweet vermouth, Carpano Punt e Mes
2 t Islay Scotch, Ardbeg
1 t Maraschino Liqueur, Luxardo
1 Brandied cherry (as garnish)
Instructions

Build in a mixing glass, add ice, stir until well chilled. Strain into a sour glass or coupe, garnish with a brandied cherry.

Notes

Any spicy rye will suit this drink - Rittenhouse Bottled-in-Bond goes well, as does Wild Turkey 101. The Punt e Mes can be substituted for any sweet vermouth, preferably one on the bitter side (e.g. Carpano Antica Fomula). Ardbeg is optimal, but a different smoky Islay single malt (e.g. Laphroaig) will serve.

History

A variation of the Red Hook, designed to complement the meat-heavy menu served at the restaurant.

Yields Drink
Authenticity
Altered recipe
Creator
Shaun Layton of L'abattoir bar in Vancouver, British Columbia, Canada.
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Sweet vermouth detracts, try again with Punt e Mes
  • Well balanced.
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brimagick commented on 8/15/2020:

The Sazerac is lost with the Ardbeg, even in small amount, overpowering the Rye.  Don't get me wrong, excellent cocktail!  I love Islay Scotch and a smoky drink.   But next go round I'll use a much cheaper Old Overhort for comparison and see if I enjoy the drink just as much.  

The French Intervention

1 1⁄2 oz Reposado Tequila
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Herbal liqueur, Green Chartreuse
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up with a grapefruit twist.

Notes

I increased the Green Chartreuse to 1/4 oz -- Stewart calls for a dash. Stewart's version calls for Lillet Blanc, but the Cocchi Americano provides more balance. Your mileage may vary.

Yields Drink
Authenticity
Altered recipe
Creator
Amy Stewart
Source reference

The Drunken Botanist

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • Wow. Very good. Interesting combo of flavors. Better than what I’d imagine. Perhaps a little sweet, but achieves a depth informed by all, impossible without each other.
  • Made with China-China and Yellow Chartreuse.
  • Pretty nice. Generous with the twist, which adds needed freshness. — ★★★★
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MOJO1229 commented on 8/13/2017:

"The French Intervention" is a misnomer as only 1/4 oz of this wonderful libation comes from France, namely the Green Chartreuse. But no matter, because the contributions from Mexico and Italy, in combination with France's contribution create a marvelously tasty drink that goes down easily... perhaps too easily.

For this drink, I used 1800 reposado tequila, maybe not top shelf, but a stalwart tequila, nevertheless. There is no way to adequately describe this drink other than to say it's light in taste, slightly sweet, very smooth, delicious to a fault, and so lowdown you won't be able to stop with just one. Your heart and soul won't let you! I rate this wondrous drink at 5.0--something I rarely do. But this drink deserves it! Stir, strain, and enjoy. But drink responsibly!

noksagt commented on 8/12/2017:

"The French Intervention" is a misnomer as only 1/4 oz of this libation comes from France

...and the Lillet Blanc that was in the published recipe. The title refers to Napoleon III's invasion of Mexico, hence the remaining single ingredient.

Shawn C commented on 2/21/2023:

I am not rating the present altered recipe, but I gave this a try with some substitution and liked the result which I would give a 4. I used 1 oz of Lillet Blanc rather than Cocchi, to keep it French, employing more Lillet to stand up to the agave and improving the volume as well. I subbed 1/4 oz Izarra Verte in place of Green Chartreuse. This French Basque liqueur has a more spearmint herbal character and is milder than the aggressive Chartreuse, so 1/4 it seemed right vs. a dash in the original unaltered recipe. I thought the grapefruit twist might be out of place, but it fit in very well with the other components. I am quite pleased with the pairing of the Lillet and the Izarra Verte which complemented one another--something to explore for future experimentation.

Hopped Gimlet

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Hophead Vodka, Anchor Distilling
5 dr Door County Hop Bitters, Bittercube
1⁄2 ? Lime (cut into wedges)
2 twst Lime peel
Instructions

Muddle lime wedges in bottom of a mixing tin. Add spirits, bitters and ice. Shake, strain into a lowball glass w/ fresh ice. Garnish with a twist

History

Hopped variant of a bitter gimlet

Picture of Hopped Gimlet
2011 Kindred Cocktails
Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
Similar cocktails
No similar cocktails found.

Fontana

1 1⁄2 oz Rye, Sazerac
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Triple sec
2 ds Peychaud's Bitters
Instructions

Stir with ice, strain into coupe, squeeze lemon peel and drop in.

Notes

Variation on the Fontainebleu

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • 2 oz rye, 1/2 Coochi, 1/4 the others
  • Sweet top and mid notes, medicinal hint.
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Fargo commented on 3/09/2014:

Poor, a middle ground between Manhattan and Sazerac...

Stewart commented on 2/19/2016:

Actually reminds me more of a Bijou than a Manhattan (although it's not much like either). I made it with Bulleitt rye but the other flavors somewhat overwhelmed the rye.

Dale.Vestavia commented on 1/05/2018:

What a great drink.  I used Rittenhouse and Cointreau.  Light on the tongue with very little burn, but super layered and flavorful.  Great job.

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