Private Club Cocktail

2 oz Cognac, Camus VS
3⁄4 oz Amaro Nonino
1⁄4 oz Maple syrup (medium amber)
1⁄2 oz Lemon juice (Eureka or other)
3 ds Bitters, Fee Brothers Black Walnut
2 ds Bitters, Angostura
1 twst Lemon peel (2", as garnish)
Instructions

Stir, strain, one large rock, twist.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Elana Lepkowski, Stir and Strain.
Source reference

http://stirandstrain.com/2014/01/13/private-club-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Dash of frangelico instead of the walnut butters.
  • agree with other 2 star - too much lemon. Tried upping the cognac and amaro. Barely drinkable - had to dump it.
  • There are some good flavors in it but it needs work. The lemon juice is over powering with both flavor and acidity.
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There are some good flavors in it but it needs work. The lemon juice is over powering with both flavor and acidity. I can't give you a better substitution but maybe I'll work on it. 

laerm commented on 9/23/2018:

I took the lemon down to a third and the maple up to a third. Solid improvement. (I also used some smoked maple syrup that I had.)

Reign In Blood

2 oz Mezcal, Del Maguey Vida
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Blood Orange Juice
1⁄4 oz Lime juice
2 ds Chocolate bitters, Fee Brothers Aztec Chocolate
Instructions

Shake all ingredients with ice, double strain in double old fashioned glass. Fill with ice, garnish with blood orange wheel.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Added slightly more green chartreuse than suggested for balance
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Fargo commented on 3/09/2014:

Chocolate bitter and Chartreuse... sure?

Hot Buttered Amaro

1 1⁄2 oz Ramazzotti (or Fernet Branca)
1⁄2 oz Applejack (or Bourbon if using FB)
3 oz Cider (hot, to top)
1 1⁄2 bsp Butter (spiced)
1 twst Orange peel (studded with cloves, as garnish)
Instructions

Heat cider & mix ingredients in Irish Coffee glass

Notes

Spiced butter is 2/3c brown sugar, 1/2c butter, with cloves, cinnamon, nutmeg & ginger

YieldsDrink
Year
2013
Authenticity
Unknown
Creator
Dan Baker, B Street, Newton, MA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Excellent on a cold night. Not as Fernet-forward as you might expect. Suspect FB version is better than original — ★★★★★
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Found the FB version too FB forward at first - tasted harsh for a drink with a good bit of sugar + butter. Got better as it sat for a bit. Look forward to trying with Ram. or other amaros.

Mezzo-Americano

1 1⁄2 oz Aperol
1⁄2 oz Gin
3⁄4 oz Lime juice
3 oz Chinotto (+)
1 wdg Orange (as garnish)
Instructions

Shake, strain over Chinotto and ice, garnish, serve with straw.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Ten Month Anniversary

2 oz Campari
1 oz Rye, Bulleit
2⁄3 oz Lime juice
Instructions

Pour all ingredients into a shaker with ice. Shake. Strain into a chilled cocktail glass. Drop a twist of lime into the drink

Ten Month Anniversary
2014 Subgenre
YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Subgenre
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A bit dry, added a bourbon "float" to add some body and a bit of sweet — ★★★★★
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Dan commented on 4/12/2014:

Very nice Campari sour.

I was tempted to try a Mescal float. Maybe next time.

Surprisingly balanced given the lack of sweetness

Campari is super sweet--it's just also so bitter that the sweetness is easily forgotten. 

5 O'Clock Tea

2 1⁄2 oz Gin, Tanqueray 10 (*masala chai infused)
3⁄4 oz Heavy whipping cream
2 dr Jamaican #1 bitters, Bittercube
2 t Brown sugar (packed)
Instructions

Shake, double strain, up. Serve with Parle-G biscuits

Notes

*in a 1 cup mason jar layer: 1 vanilla bean (halved and split), 1 stick of cinnamon (broken), 5 cardamom pods (bruised), 1 star anise, 1/2" ginger (thinly sliced), 1 tsp black tea, 1/2 tsp black peppercorns (bruised), 1/2 tsp cloves, 1/2 tsp lemon grass, 1/4 tsp grated nutmeg. Fill the mason jar w/ gin, seal, and shake 3-5 times over 24 hours. Strain and top off w/ gin

History

After my trip to Munnar, India, I came back with so many spices for masalas and chai's--I had to work on an infusion. I was a bit surprised how bracing the bitterness from the black tea and spices was, but I'd never infused with spices that were that fresh, so I ended up boosting the base spirit to balance it out. This drink ended up intense in spiciness and tempered bitterness, with an excellent mouth feel.

Picture of 5 O'Clock Tea
2011 Kindred Cocktails
YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Taco Truck

2 oz Mezcal
1 oz Campari (pineapple and cinnamon infused)
1 oz Sweet vermouth
Instructions

Put the ingredients in a mixing glass full of ice and stir to chill. Strain into a double old fashioned glass over a single large ice cube. Twist an orange peel over the surface of the drink and garnish with the peel.

Notes

For the pineapple and cinnamon-€“infused Campari: Peel, core and chop a whole pineapple into 1-2" pieces and place them in a 1-gallon glass container with a tight lid. Gently toast 3 cinnamon sticks in a pan over low heat until warmed and slightly smoky. Add them to the jar along with 1 750-ml. bottle Campari. Let the mixture infuse for 12 hours, then use tongs to remove the cinnamon sticks. Let the mixture infuse another 2 days then strain into a clean glass container.

YieldsDrink
Authenticity
Authentic recipe
Creator
Beau du Bois -- The Corner Door, Mar Vista, CA
Curator rating
Not yet rated
Average rating
Not yet rated
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Fortune Teller

1 1⁄2 oz Blanco tequila, Suerte
1 oz Manzanilla sherry
1⁄2 oz Aveze
1⁄4 oz Maraschino Liqueur, Luxardo
1 t Tarragon (tincture)
1 twst Lemon peel (as garnish)
1 spg Tarragon (as garnish)
Instructions

Stir, strain, neat, garnish with a tarragon sprig skewered through a small swath of lemon peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
?
Source reference

http://liquor.com/recipes/fortune-teller/

Curator rating
Not yet rated
Average rating
Not yet rated
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New Hickory Cocktail

1 3⁄4 oz Cynar
1 1⁄2 oz Manzanilla sherry
8 dr Bitters, Bittermens Burlesque
8 dr Grapefruit bitters, Bittermens Hopped Grapefruit Bitters
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Nick Caruana, The Straight Up.
Source reference

http://www.seriouseats.com/recipes/2014/01/new-hickory-cocktail-sherry-…

Curator rating
Not yet rated
Average rating
Not yet rated
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Tart Cherry Cocktail (Rum)

2 oz Light rum
1 oz Orange liqueur, Clément Créole Shrubb (or Cointreau)
1⁄2 oz Cherry juice (unsweetened)
1⁄2 oz Lime juice
1 wdg Lime (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

The original, a spin on the Cosmopolitan with tart cherry juice, calls for 3 oz of vodka for a total of 4 oz (!) of 80 proof booze.

YieldsDrink
Year
2014
Authenticity
Altered recipe
Creator
Julianne Puckett, Serious Eats.
Source reference

http://www.seriouseats.com/recipes/2014/01/simple-tart-cherry-cocktail-…

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • POM
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