Second Wind

1 1⁄4 oz Jamaican rum, Smith & Cross
1⁄2 oz Guatemalan rum, Zacapa 23
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Pedro Ximénez Sherry
1⁄4 oz Allspice Dram, St Elizabeth
1⁄4 oz Bénédictine
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, up.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
The Dead Rabbit, NYC.
Source reference

in person

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Good, but I would use less Allspice when making again. I almost always find the quantity of Allspice dram to be excessive - I like it, but it's a bully of an ingredient.
  • Rum based old fashioned
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Jamaican Art

2 oz Gold rum, Appleton Special
1 oz Cynar
2 ds Bitters, Scrappy's Cardamom
Instructions

Stir with ice, strain into chilled cocktail glass

Notes

Playing with the basic Manhattan approach and using my newly acquired Cardamon Bitters.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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MOJO1229 commented on 10/24/2016:


No guiding comments, no ratings, and no true gold rum. The odds were against me, but I decided to give "Jamacian Art" a try, mostly because the recipe is simple and straightforward. Besides, I have so many rums, I was able to come up with a rum that approximated a gold rum, while in truth it was a shade or so darker--I chose Mount Gay Eclipse, a Barbados rum that is quite smooth and full tasting. The rum notes come through, but the cynar keeps the rum from overwhelming everything, and the Cardaman bitters adds a complementary taste, giving the cocktail a fuller, rounder taste.

When all is said and done, I rate this cocktail between 3.5 and 4.0. I will be buying a bottle of Bacardi Gold to try the "Jamacian Art" with a true gold rum. I may find the taste to be different; who knows? A sidenote: I used a small swatch of orange, expressed its oil, and then dropped the orange peel into the drink. A nice garnish. I would not use a large swatch, resulting in a large amount of expressed oil. I think doing so would unbalance the various flavors inherent in this otherwise tasty drink.

Enrico Pallazzo

1 1⁄2 oz Bourbon
1 oz Sweet vermouth, Carpano Punt e Mes
3⁄4 oz Aperol
1⁄4 oz Suze
2 ds Grapefruit bitters (or other citrus bitters, optional)
1 twst Grapefruit peel (Garnish)
Instructions

Long stir & strain into soda siphon or cream whipper*. Carbonate**. Serve up in glass of choice. Garnish.

Notes

* If using a Perlini or similar: shake w/ ice before & after charging.
** Charge with CO2, shake 15-30 seconds, let rest 30 seconds. For best results, charge twice, shake, and refrigerate for at least 30 minutes.

Picture of Enrico Pallazzo
Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Fargo commented on 3/09/2014:

Yes... the man name is PALLAZZO not Palazzo. However sympathetic recipe... I'll try.

lesliec commented on 2/10/2018:

Minor curation - spelling of 'Pallazzo'.

Love's Labours Linger

2 oz Rye
1⁄2 oz Sorel liqueur
1⁄2 oz Ancho Reyes chile liqueur
1 ds Bitters
Instructions

Chilled coupe. Stir, strain, up.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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New Frontiers

1 3⁄8 oz Bourbon, Bulleit
2 t Guatemalan rum, Zacapa 23
2 t Galliano (vanilla)
1 3⁄8 oz Pineapple juice (fresh)
7⁄8 oz Lime juice (fresh)
2 t Orgeat
2 ds Bitters, Angostura
Instructions

Shake all inredents over ice and strain into an ice-filled high-ball glass. Crack black pepper over an orange slice and add as garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Luke Ashton
Source reference

http://definitivedrinkingguide.com

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • used fresh pineapple muddled — ★★★★
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Autumn Sangria

6 1⁄8 oz Pear liqueur, Clear Creek (Half of a small bottle)
25 oz Albarino, Portico Da Ria (or other fruity white wine)
25 oz Hard cider, Martinelli's
2 t Ginger juice (pressed)
1 c Pear (Sliced)
Instructions

Chill all bottled ingredients 2 hours before serving. Mix brandy and wine with sliced apples and pears 30 minutes prior to serving. Add sparkling juice just before serving.

Yields Drinks
Year
2013
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Resting Point

1 1⁄2 oz Reposado Tequila
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Lemon juice
1⁄2 oz Agave syrup
2 ? Strawberry (1 for garnish)
Instructions

Muddle 1 strawberry. Add everything else, then shake with ice and fine strain into a chilled coupe. Garnish with a strawberry fan

History

A mashup of Reposado, "rested" in Spanish, and punt, "point" in Italian, this bittersweet strawberry margarita will do more than just relax you

Picture of Resting Point
2011 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Lindsay Nader
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • A big hit - I added 1/2 barspoon of pastis to temper the acid of the strawberry/lemon combo. — ★★★★★
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Bangarang

1 oz Kirschwasser, Clear Creek
1 oz Calvados, Boulard
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
3⁄4 oz Lemon juice
1⁄2 oz Demerara syrup
5 ? Bing Cherry (in syrup; 2 for garnish)
Instructions

Muddle 3 cherries in a mixing glass. Add ice, liquors and lemon juice, shake, strain into a chilled coupe and garnish

History

Rich, tart, with a nice Kirschwasser backbone

Picture of Bangarang
2011 Kindred Cocktails
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Scotchlaw

2 oz Scotch
1 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
1⁄4 oz Grenadine
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake with ice, strain into chilled coupe, serve up with lemon twist garnish.

Notes

White Horse Scotch works good in this cocktail. Amount of grenadine will need to be adjusted to taste and sweetness of your grenadine.
Homemade grenadine is best for this drink.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
MPT
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Quite good with the addition of homemade cinnamon syrup
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Bartlett Tartlet

1 oz Cognac
1 oz Pear eau de vie, Clear Creek
1 oz Lemon juice
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Simple syrup (1:1)
Instructions

Shake with ice, strain in to chilled coupe.
No garnish needed.

Notes

Chalfonte VSOP Cognac is a great choice for this cocktail.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
MPT
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • A bit too sour and pear got lost so I upped the eau de vie to 1 1/2 ish. I guess similar effect would be to lower lemon and cognac to 3/4 for less boozy variation. Still nice either way.
  • Used Hudson Valley small batch pear brandy. I felt it needed just a little extra lemon juice to brighten it up — ★★★
  • Terrific pear flavor. — ★★★★★
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abenc85 commented on 6/16/2016:

Made with St George Pear Brandy, Pierre Ferrand 1840 and Combier Triple Sec. Divine. Like rich pear drops with a satisfying alcoholic warmth that lingers. Perfect accentuation of a beautiful pear note. 

plandll commented on 12/03/2020:

Used Raynal VSOP brandy instead of cognac, and Hudson Valley small batch distilled pear brandy (80proof). I felt it benefited from 1.5 oz lemon juice to brighten it up a bit.

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