Cassingle Revival #2

3⁄4 oz Bourbon
3⁄4 oz Drambuie
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
4 stars
Average rating
4 stars
(34 ratings)
From other users
  • Bracingly tart in a way that earns the name. A nice fruity and spicy alternative to the more common herbal equal-4-parts Last Word-esque cocktails. (4.5)
  • Used lime juice. With lime, could reduce the amount to, say, 1/2 oz, to let the drambuie shine. However the tarntness was delicious, making a slightly herbal whiskey sour.
  • Sour lemon zest flavor dominates. Pleasing complexity underneath. — ★★★★
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Cara A commented on 10/27/2022:

I used Meyer lemon juice. Excellent! In the neighborhood of a Sidecar, but more balanced.

Skytanic

2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Curaçao
1⁄4 oz Maraschino Liqueur
1⁄2 t Blue Curaçao
1 rinse Absinthe
Instructions

Shake, strain, up.

i'll have campari and... i guess vodka?
FX
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • The tiny does of my cheap blue curacao cheapened the color but not really the flavor of this. Even still, this "improved" Aviation isn't necessarily an improvement. — ★★★
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Back to Town

1 1⁄2 oz Reposado Tequila, Espolon Reposado
1 oz Aromatized wine, Cocchi Americano Rosa
3⁄4 oz Plain shrub (House orange shrub)
2 ds Bolivar Bitters
Instructions

Stir and strain into a rocks glass over a large cube. Express the oil of an orange swath over the drink and garnish with the peel.

Notes

Created for Tequila Espolon's Cocktail Fight competition.

Yields Drink
Authenticity
Your original creation
Creator
Ian Carlson, Joystick Gamebar, Atlanta, GA
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails

If You're Going Into Town...

3⁄4 oz Blanco tequila, Espolon
3⁄4 oz Aromatized wine, Cocchi Americano Rosa
1⁄2 oz Rhum Agricole, Neisson blanc
1⁄4 oz Plain shrub (House orange shrub)
1⁄4 oz Lemon juice
1 ds Bitters, Bittercube Bolivar
Instructions

Stir over ice; strain into a coupe and express the oil from a swath of orange peel.

Yields Drink
Authenticity
Your original creation
Creator
Ian Carlson, Joystick Gamebar, Atlanta, Georgia
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Dieciseis de Septiembre — Bianco Vermouth, Blanco tequila, Elderflower liqueur, Lavender bitters, Lime juice, Salt
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  • Pompadour — Rhum Agricole, Pineau des Charentes, Lemon juice

Blackcurrant Knickerbocker

2 oz Demerara Rum, El Dorado 8
1 oz Lemon juice (or lemon/lime juice mix)
1⁄2 oz Triple sec, Cointreau
1⁄4 oz Cassis
1⁄4 oz Blackcurrant preserves
Instructions

Shake, strain, up. Garnish with lemon or lime wheel.

History

A blackcurrant version of the 19th-century Knickerbocker, which originally used raspberry syrup.

Picture of Blackcurrant Knickerbocker
2014 JesseB
Yields Drink
Year
2014
Authenticity
Your original creation
Source reference

Used KindredCocktails Knickerbocker recipe as reference point.

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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My Oh My Ty

1 oz Nicaraguan Rum, Flor de Caña 7
1 oz Martinique Rum, La Favorite Blanc
1 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Orange liqueur, Clément Créole Shrubb
1⁄4 oz Absinthe
3 ds Simple syrup (3-4)
1 spg Mint (as garnish)
Instructions

Shake with three cubes, strain over crushed ice in an Old Fashioned glass, garnish.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Brian Miller, Death & Co, NYC.
Source reference

http://www.sfgate.com/food/article/Bartenders-make-a-beard-run-3251813…

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Carlos
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The Pledge

1 1⁄2 oz Rye, Bulleit
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Averna
2 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, garnish.

Notes

Benedictine can be substituted for the Averna and Rittenhouse 100 for the Bulleit.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Death to Sour Mix
Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Used Green Charteuse
  • MUST TRY
  • A little on the sweet side, might try reducing Benedictine.
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Canephoros commented on 8/15/2016:

Having been served in North Carolina an un-named cocktail containing inter alia Rye, Chartreuse, and Averna, I searched for similar confections, and found The Pledge at the cited source.

I made both the original version, and the adaptation described above - although I made both with Bulleit Rye. 

I think the two drinks are sufficiently different, that the original version should be listed here as The Pledge, and the version posted here in 2014 be given a slightly different name, or listed as a variant.

The Benedictine version was both smoother and sharper than the Averna version, which seemed to be richer and less herbal. The mouth feel of the original version is more substantial, also.

I thought both versions were good, and I will probably make one or the other again, at some point.

Zachary Pearson commented on 8/15/2016:

Curated this drink - from a user comment, I reverted this to the original recipe at the cited link and added the substitutions in the notes. Also, I cleaned up the instructions, added the garnish and date. Thanks,  Zachary

Cinquenta Cinquenta

1 1⁄2 oz Reposado Tequila
1 1⁄2 oz Bianco Vermouth
2 ds Celery bitters
1 Peperoncino (as garnish)
Instructions

Stir; strain; up; garnish.

Notes

Frederic Yarm (at link) suggests an orange, lemon, or grapefruit twist as an alternative garnish, and Angostura or orange bitters as alternative bitters if needed.

I used a grapefruit twist. This was lovely.

Yields Drink
Authenticity
Unknown
Creator
Jim Meehan
Source reference

http://chowhound.chow.com/topics/620070#4687579

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Made with fennel bitters. Light and clean. A bit neutral up front but does get interesting on the finish. — ★★★
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Craig E commented on 7/26/2019:

Curated to add garnish to ingredients list, paraphrase instructions, and sort out notes.

Emerald

2 oz Irish whiskey
1 oz Sweet vermouth
2 ds Orange bitters
Instructions

Stir, up. Optional orange twist garnish.

Notes

Basically an Irish whiskey Manhattan.

History

Published by David Wondrich in Esquire in 2007.

Yields Drink
Authenticity
Unknown
Source reference

http://www.esquire.com/food-drink/drinks/recipes/a3703/emerald-drink-re…

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Made with Teeling and M&R. Rummy, dryer than expected.
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Paloma (Improved)

2 oz Reposado Tequila
1 oz Grapefruit syrup (see notes for recipe)
1⁄2 oz Lime juice
1 pn Salt
2 ds Grapefruit bitters
2 oz Club soda
Instructions

Shake, Collins glass with cracked ice, top off with club soda, garnish with lime slice or shell of spent lime.

Notes

Homemade grapefruit syrup recipe: 1 cup sugar, 1 cup water, zest and juice of 1 grapefruit (discard the pith and pulp), optionally add a pinch of salt and a squeeze of lemon. Bring to a boil, then take off the stove and let steep 1 hour, strain through cheesecloth and bottle. Optionally add 2 tsp vodka as a preservative. Keep in refrigerator.

History

The Paloma is traditionally made with commercially-available grapefruit soda pop. This recipe replaces soda pop with homemade grapefruit syrup and dashes of bitters.

Yields Drink
Authenticity
Altered recipe
Creator
According to Dave Stolte, the Paloma originated in Mexico, probably some time in the 1920s.
Source reference

See http://www.homebarbasics.com/la-paloma/ for history and notes about the soda pop version of the Paloma.

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • make grapefruit syrup with much less sugar
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ArtWester commented on 6/12/2017:

The grapefruit syrup seems to overpower the drink with sweetness. I modified the recipe: zest of one grapefruit, juice of two grapefruits, divided, 1 cup water, 1/2 cup sugar, 1 tsp citric acid. Simmer zest, 1/2 of grapefruit juice, water, citric acid and sugar for 15 minutes. Let cool, add the remainder of the grapefruit juice. Chill.

I have seen this called Grapefruit Cordial.

Paloma:  2 oz. silver tequila, 2 oz grapefruit cordial (above) 1 oz. Cointreau. Shake with ice, pour into a coup, top with Proseco or Champagne, garnish with an orange twist.

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