Cancún Sazerac

2 oz Rye, Rittenhouse 100
3⁄4 oz Xtabentun, Casa D'aristi
3 ds Peychaud's Bitters
Instructions

Stir with ice, decant into chilled glass

Notes

Xtabentún is an anise liqueur flavored with honey from bees which pollinate the Xtabentún flower

History

I came across this liqueur during a trip to Cancún -- I liked it, even though I had an inferior brand (San Marino). When I got back to NJ, I found D'aristi's version.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Frederick H. Bartlett
Hamilton, NJ, USA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Absinthe
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Zachary Pearson commented on 3/04/2014:

Cleaned this up a bit - removed the note which insisted that the brand of Xabentun specified was a real brand... it broke the line pretty badly (and we trust you).

Thanks,

Zachary

Shawn C commented on 12/24/2024:

A decent Sazerac although quite sweet. The Xtabentun's honey sweetness is high. The anise in the liqueur makes the Peychaud's somewhat superfluous other than adding color. If I make it again I will try 1/2 oz or less Xtabentun, and will probably sub a couple of dashes of Cardamom bitters and perhaps a dash of habanero tincture to broaden the palate.

Against the Family

2 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro Montenegro
1 twst Orange peel
Instructions

Combine rye, vermouth, and amaro in a mixing glass and stir with cracked ice. Strain into a coupe glass and express orange oil over the top.

Picture of Against the Family
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Make this once I have punt e mes
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bkemp1984 commented on 11/19/2023:

I'm so puzzled.....almost all I can taste is rye (Tin Cup). Not the amaro at all or much of the vermouth. How is that possible?

Shawn C commented on 11/22/2023:

I am not sure how it could only taste rye whiskey to the imbiber. The orange peel alone adds a lot of flavor, amping the dried citrus essence component of the Montenegro. The amaro brings along floral notes (rose petal, lavender?) that along with the wormwood of the vermouth carry into an extended, moderately bitter finish. The wine of the vermouth ends up pushed into the background, but provides body. Montenegro isn't a go-to amaro for me, but my impression is that it provides something distinctive here.

Peariodista

1 1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Pear eau de vie
1⁄2 oz Triple sec
1⁄2 oz Lime juice
1⁄2 t Demerara syrup (2:1 Demerara Syrup)
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Combine all ingredients in a shaker and shake vigorously with cracked ice. Strain into a coupe glass.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Antica Umber

1 1⁄2 oz Bourbon
1 oz Sweet vermouth, Carpano
1⁄2 oz Lemon juice
1⁄2 oz Orange liqueur, Solerno blood orange liqueur
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake with ice, strain in to a chilled coupe.
Serve up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
MPT
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Saint Valentine

1 1⁄2 oz Light rum
1⁄2 oz Ruby Port
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Lime juice
Instructions

Shake, strain, chilled coupe

Notes

Wondrich recommends Fonseca Bin 27 as the port in this recipe. It has a bright, fruity taste.

History

The Saint Valentine was created by David Wondrich who is known for his historical take on drinks in books such as Imbibe!.

On his Esquire blog, Wondrich shares a recipe for Saint Valentine and suggests using a 'full-flavored white rum such as 10 Cane or Flor de Caña.' Another excellent option for rum is Plantation 3 Stars.

Picture of Saint Valentine
2011 Kindred Cocktails
Yields Drink
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

http://portcocktails.com/cocktails.html

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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The Great Game

1 1⁄2 oz Gin
1⁄2 oz Sorel liqueur
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 ds Bitters, Scrappy's Aromatic
1 ds Orange bitters, Scrappy's Orange
Instructions

Stir & strain. Chilled coupe or 1 big rock.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dan commented on 3/04/2014:

Too much pie-spice for me, although I used Fee WBA. I'd probably skip both bitters next time. Might also be good with rye.

Bevx commented on 3/04/2014:

The bitters are probably less than necessary, but yeah, those WBAs (and regular Fee's Aromatic) are super heavy on the pie spice. I find the Scrappy's Aromatic have a unique peppery-cedar note... Also, yes, it is delicious with rye too! I started there, but dwindling supply led me to try it with gin, which I ended up liking a bit more. Plus, it conveniently filled the next slot in my "Sherlock" themed series of gin drinks... Thanks for trying it!

Cooper

1 1⁄2 oz Rye, Riverboat
3⁄4 oz Pineau des Charentes
3⁄4 oz Averna
Instructions

Stir with ice and strain into a rocks glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Barrel House, Beverly, MA
Source reference

http://cocktailvirgin.blogspot.com/2014/01/cooper.html

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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Zachary Pearson commented on 8/20/2015:

Curated this slightly - increased rye to 1.5 oz from 1 as per the cited link.  Thanks,  Zachary

Shawn C commented on 10/31/2023:

4.5/5 Elegantly simple, essentially a Black Manhattan, but with an added light wine/cognac component. A nice variation for Black Manhattan aficianados (e.g. my wife, who approves this message.)

Doctor Funk (Trader Vic)

2 1⁄2 oz Jamaican rum (dark, or sub Martinique)
1⁄2 oz Lemon juice
1⁄4 oz Grenadine
1⁄4 oz Herbal liqueur, Pernod (or Herbsaint)
1 Lime
1⁄4 t Sugar
1 oz Club soda (to top)
Instructions

Add everything over crushed ice in a shaker. Cut lime in half, juice it into the shaker, drop in shells. Shake and pour unstrained into a 12 ounce chimney glass. Top with club soda.

Notes

Ok, first: Vic calls this a punch. Second, I made this with an ounce of Plantation Jamaica 98 and 1.5 oz of St. James Hors d'Age - Vic probably had access to good rum. Third, I'm guessing this is a small lime. Fourth, it's sort of non-descript. Absinthe dominates.

History

There really was a Doctor Funk, who was famous in the South Pacific whose "fame has spread, not as a healer, but as a dram decocter...". Evidently the original was a "stiff drink of absinthe with lemonade or limeade". Frederic O'Brien, "White Shadows in the South Seas", 1920, pg. 171

Yields Drink
Year
1947
Authenticity
Authentic recipe
Creator
"Trader" Vic Bergeron
Source reference

Trader Vic's Bartender's Guide (1947), pg. 363

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Use SC recipe
  • Don the Beachcomber's is better
  • The comments in Notes pretty much nail it.
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Winter's Kick

1 oz Spiced Rum, Chairman's Reserve
1 oz Scotch, Monkey Shoulder
3⁄4 oz Lemon juice
3⁄4 oz Orgeat
2 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 Egg white
Instructions

Dry shake, shake, strain over one large rock, garnish with a few more drops of the bitters.

History

A play on the Cameron's Kick, created for the February 2014 ShakeStir NY Flash competition. The challenge was to create a sour featuring no more than six ingredients and no fewer than two of five sponsoring spirits.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://www.shakestir.com/recipes/id/2685/winter-s-kick

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • To try
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Billy Bones

1 oz Spiced Rum, Chairman's Reserve
1 oz Scotch, Monkey Shoulder
3⁄4 oz Lemon juice
3⁄4 oz Ginger-Honey Syrup
1 spg Rosemary (flamed)
Instructions

Shake, strain into a coupe rinsed with the flamed rosemary sprig, then douse it in the liquid and use as garnish.

Notes

Named for a pirate in Robert Louis Stevenson's Treasure Island. As originally written the recipe called for 3/8 oz each of honey syrup (1:1) and ginger syrup.

History

Winner of the February 2014 ShakeStir NY Flash competition. The challenge was to create a sour featuring no more than six ingredients and no fewer than two of five sponsoring spirits.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jason Cousins, Mondrian Hotel Soho, NYC.
Source reference

http://www.shakestir.com/recipes/id/2680/billy-bones-cocktail

Curator rating
Not yet rated
Average rating
Not yet rated
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