Mister Buttle

2 oz Light rum
1 oz Manzanilla sherry
1⁄2 oz Crème de Banane, Giffard
1 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Erik Hakkinen, Zig Zag Café, Seattle, WA.
Source reference

http://imbibemagazine.com/Mister-Buttle-Recipe

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Average rating
3.5 stars
(6 ratings)
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Banana Daiquiri No. 2

1 3⁄4 oz Jamaican rum
2⁄3 oz Crème de Banane, Giffard
3⁄4 oz Lime juice
1⁄4 oz Ginger syrup
1 rinse Scotch
1 sli Lime (as garnish)
Instructions

Rinse, shake, strain, garnish with a lime wheel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Evan Martin, Bar Code, Seattle, WA.
Source reference

http://imbibemagazine.com/Banana-Daiquiri-Number-2-Recipe

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Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Very well balanced.
  • Absinthe
  • link specifies ginger syrup
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Used Plantation Pineapple Rum and Ardbeg 10 Years Old as the wash. Nice.

Curated to change simple to ginger syrup per link and to add garnish to ingredient list.

Gatsby

1 oz White whiskey
1⁄2 oz Bianco Vermouth
1⁄2 oz Herbal liqueur, Green Chartreuse
2 ds Orange bitters
1 ds Absinthe
1 oz Champagne
Instructions

Stir, strain over Champagne.

Notes

A sparkling, white (err, green) take on the Tipperary, dressing up a yokel spirit in jazziest finery.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC
Curator rating
Not yet rated
Average rating
Not yet rated
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  • B2C2 — Brut Champagne, Cognac VSOP, Bénédictine, Triple sec

Gnashing Mule

1 1⁄2 oz Mastika
3⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
3 oz Ginger beer (3-4 oz)
Instructions

Shake, strain, rocks, top with ginger beer, garnish with lime wheel.

Notes

Mastika gets its name from the mastic resin, which derives its name from the Greek "to gnash."

YieldsDrink
Authenticity
Authentic recipe
Creator
Libertine Liquor Bar, Indianapolis, IN.
Source reference

http://imbibemagazine.com/Gnashing-Mule-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Might fit better in a tumbler. Good balance of accessible and interesting. — ★★★★
  • Dial down the sweetness a bit. Maybe up the lime juice
  • This is surprisingly well balanced and refreshing. The ginger beer provides just enough sweetness. Maybe experiment with the amount of mastiha, to showcase the chartreuse a little more.
  • Finally a use for that bottle of Mastika Brian's had for months.
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I found original proportions yielded a sweeter drink than I prefer.
i added 1 oz lime instead of 0.5oz, to make it more to my liking

I agree, this is quite sweet. While I frequently tend to go somewhat lighter on the acidity than is called for in recipes, the Skinos I used is rather sweet. All three of us liked the drink, but agreed it was a bit richer than we would have preferred, so next time I'll bump up the lime and/or trim back the Skinos a notch (maybe 3/4 lime, 1 1/4 Skinos?) Although I am rationing my Green Chartreuse and skipping most cocktails that call for it now, here it fits harmoniously and in continuity with the mastiha and ginger.

Islay Dawn

2 oz Islay Scotch
1⁄2 oz Pear liqueur
1⁄2 oz Honey syrup (1:1)
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup (1:1)
Instructions

Shake, strain, up.

YieldsDrink
Year
2014
Authenticity
Authentic recipe
Creator
Joel Cuellar, The Brandy Library, NYC.
Source reference

http://imbibemagazine.com/Islay-Dawn-Recipe

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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I liked the ingredient combination on offer with this recipe, but on paper, it looked too sweet (and indeed I thought it was when I mixed one up over the weekend).  Searched online and found an alternate build at https://www.organicspamagazine.com/islay-dawn-a-scotch-cocktail/, same bar but different attribution (Ethan Kelley).  That one is:

2 ounces Ardbeg 10-year Single Malt

1 ounce Mathilde Poire liqueur

1/2 ounce honey syrup (1:1)

1/2 ounce fresh lemon juice

This one was better balanced, but riding right up to the line of sweetness for me.  I could see using 3/4 oz lemon depending on my mood.  I tried it with both Ardbeg 10 and Laphroiag 10, and had a very slight preference for the Ardbeg, though the difference was pretty minimal.

Scotch Lodge

1 1⁄2 oz Islay Scotch, Bowmore Legend
1⁄2 oz Cherry Liqueur, Combier Rouge
1⁄2 oz Cynar
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, one large rock, twist.

History

Published in Imbibe with the incorrect quantity of Scotch; should be 1 1/2 oz as per personal email from Tommy Klus.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tommy Klus, Multnomah Whiskey Library, Portland, OR.
Source reference

http://imbibemagazine.com/Scotch-Lodge-Recipe (incorrect)

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Thought this would be really sweet...but nicely balanced. Used Laphroaig 10yr, Lazzaroni Maraschino, Carpano Antica. If not smokey enough, burn a piece of rosemary over the cocktail & cover for 3-4 min.
  • I used Laphroaig Triple Wood and Cherry Heering instead. Fantastic!
  • A pretty good use of Bowmore.
  • Very nice. Not as smokey as expected with Bowmore Legend. Use home cherry liqueur. — ★★★★
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Dan commented on 2/13/2014:

Moderated to correct Scotch quantity as per e-mail from Tommy Klus.

Looks like Imbibe corrected their version as well.

Fargo commented on 3/09/2014:

The triumph of the commonplace.

Sparkling Sugar Plum

2 1⁄2 oz Sparkling Sake, Zipang
1 oz Passion fruit puree
1⁄2 oz Ginger liqueur
1⁄2 oz Plum wine, Gekkeikan
Instructions

Shake all but sake, strain, up, top with sake, garnish with a candied ginger slice.

YieldsDrink
Authenticity
Authentic recipe
Creator
Tad Carducci and Paul Tanguay, Tippling Bros.
Source reference

http://imbibemagazine.com/Sparkling-Sugar-Plum-Recipe

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You've Got It

1 oz Fernet Branca
3⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Pisco
1 twst Lime peel (as garnish)
Instructions

Stir, strain, up, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Meryll Cawn, Hi-Lo Club, San Francisco, CA.
Source reference

http://imbibemagazine.com/You-ve-Got-It-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • Industry Flip — Fernet Branca, Herbal liqueur, Absinthe, Whole egg, Demerara syrup

Tasty drink. I stirred for a while with a good bit of ice and this drink def. benefits from that. Used Leopold Bros Fernet

Curated Chartreuse amount to match reference link

Hearts of Oak

1 oz Bourbon
1 oz Irish whiskey, Redbreast
1 bsp Islay Scotch
1 t Grade B maple syrup
2 ds Bitters
1 Cinnamon stick (as garnish.)
Instructions

Stir, strain, one big rock, garnish.

Notes

Works well served hot, topped with Rooibos tea.

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

http://www.youtube.com/watch?v=VNzXAixTCq8

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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I used Woodford's and Ardbeg, and it was fantastic!

Made with Buffalo Trace / Redbreast 12 / Laphroaig 10 / BT Jerry Thomas bitters. Smooth and full of bourbon barrel flavors. For me, it's better served straight up.

Thanks for sharing this recipe.

Bitter Pill

1 1⁄2 oz Trinidad rum, Zaya (or other aged rum)
1⁄2 oz Fernet Branca
1⁄2 oz Lime juice
1⁄2 oz Demerara syrup (1:1)
1⁄2 oz Egg white
1 twst Orange peel (as garnsih)
Instructions

Shake, strain, rocks, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Richard Swan, Cliff’s Edge, Los Angeles, CA.
Source reference

http://imbibemagazine.com/Bitter-Pill

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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