Yank

1 oz Pimm's No. 1 Cup
1 oz Sweet vermouth
1 oz Campari
2 sli Cucumber
1 spl Lime juice
3 oz Soda water (or ginger beer)
Instructions

Build in glass, topping with soda, and stirring to incorporate. Garnish with fruit.

Notes

Pimm's Americano.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Bianchi

1 1⁄2 oz Amaro Montenegro
1 1⁄2 oz Sherry, Lustau Fino
2 ds Bitters, Angostura
1 ds Orange bitters (1:1 Fees Orange to Regan's)
1 twst Lemon peel
Instructions

Stir with Ice & Strain into chilled coupe. Garnish with a Lemon zest.

History

An Amaro twist on a Bamboo cocktail

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Joshua Perez, Middle Branch, NYC
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
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The Boardroom

1 1⁄2 oz Cognac (or 2 for a dryer drink)
3⁄4 oz Amaro Nonino
1⁄4 oz Walnut Liqueur
2 ds Bitters, Abbott's
1 twst Orange peel (expressed and discarded)
1 Brandied cherry (or walnut, as garnish)
Instructions

Stir, strain, up or one large rock, twist, garnish with a brandied cherry or a walnut.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • To try
  • Used 2 oz cognac, homemade nocino, tiki bitters. A really nice nocino feature. Satisfying nose, sip, and swallow; sophisticated.
  • Not bad — ★★★
  • Must Try
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  • Little Black Dress — Rye, Licor 43, Fernet, Bitters
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  • Winter Orange — Brandy, Amaro Meletti, Triple sec, Bitters
  • Shaft Jackson — Bourbon, Amaro Nonino, Averna, Amaretto, Peach bitters, Orange peel
  • Italian in NYC — Bourbon, Amaro Nonino, Orange bitters, Maraschino cherry

This cocktail is phenomenal!!!  I upped the nocino to AT LEAST 1/2 oz & used 1 dash or Orange bitters & 1 dash of Black Walnut bitters...  this is now on my go-to regular rotation

This is a very good cocktail. I was concerned that the mild flavor of Amaro Nonino would be lost here, but it works. I used a batch of Abbott's bitters I just made based on Darcy O'Neil's recipe (I am quite pleased with them.) Other components were Nux Alpina and Courvoisier VSOP. A slightly drier cognac than I used might be a better choice for this drink.

Love Is Like A Bottle Of Gin

1 oz Gin, Hendrick's
1⁄2 oz Mezcal, Del Maguey Vida
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Grapefruit juice
1⁄2 oz Lime juice
1⁄2 oz Cinnamon syrup
Instructions

Shake, strain over one big rock, garnish with five Maraschino cherries on a skewer and, optionally, a placeholder engagement ring.

Notes

It makes you prone to crime and sin. http://www.youtube.com/watch?v=sk8vs1pKW5A

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Hal Wolin, The Cocktail Guru, Inc., New York Team, USA
Source reference

bit.ly/1a7UqnJ

Curator rating
Not yet rated
Average rating
4 stars
(27 ratings)
From other users
  • I only had Crema de Mezcal so I used that, but it was still really good. I love the form factor of the giant cube with this drink.
  • We both like this, but K prefers with an equal-split in base (3/4 oz ea gin+mezcal). — ★★★★
  • Responsible use of mezcal and clever construction. — ★★★
  • Subbed Becharovka for cinnamon syrup. One or two too many things going on in this, to my taste.
  • Made with 2:1 turbinado syrup. This is really really good. Luxardo and Mezcal work well together, though I might lower the amount of Luxardo to a heavy 1/4 next time.
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  • Bitter Union — Gin, Campari, Maraschino Liqueur, Orange juice, Lime juice
  • Wakeup Juice — Gin, Pimm's No. 1 Cup, Triple sec, Grapefruit bitters, Lemon juice
  • The Final Say — Gin, Maraschino Liqueur, Elderflower liqueur, Bénédictine, Absinthe, Lime juice

agreed on the luxardo, dialed it back a bit and subbed falernum for cinnamon syrup

Subbed Del Maguey Las Milpas for the Hendricks & Vida, worked out nice.

Molly Bloom

2 oz Irish whiskey
1⁄2 oz Aromatized wine, Cocchi Americano Rosa
2 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Rowen, Fogged In Lounge.
Source reference

http://foggedinlounge.blogspot.com/2013/12/modern-irish-cocktailmolly-b…

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Regular Cocchi Americano
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Spanish Coffee Stout

3⁄4 oz Añejo rum
3⁄4 oz Demerara Rum, Lemon Hart 151
3⁄4 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Coffee liqueur, Galliano Ristretto
3⁄4 oz Coffee (cold)
2 oz Stout, Peak Organic Oak Aged Mocha Stout (or other coffee stout)
1 bsp Licor 43
1 oz Whipped cream (as float)
1⁄4 oz Pedro Ximénez Sherry (poured over cream)
Instructions

Shake, strain into an Irish coffee mug, top with whipped cream float, pour PX over the float.

Notes

Without the beer and with increased coffee, this is my recipe for Spanish Coffee.

YieldsDrink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Coffee and chocolate orange.
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  • Piña Colada (Beer) — Stout, Demerara Rum, Jamaican rum, Coconut cream, Pineapple juice, Mint
  • brown is the new black — Stout, Virgin Islands Rum, Dark rum, Averna, Bénédictine, Bitters, Whole egg

Ellipsis

1 1⁄2 oz Guatemalan rum, Zacapa
1⁄2 oz Tawny port, Taylor
1⁄3 oz Cynar
1 t Triple sec, Cointreau
2 ds Bitters, Angostura
Instructions

Stir over ice and strain into a chilled cocktail glass.

Notes

From Gaz Regan's 101 Best New Cocktails of 2013.

History

Adapted from a recipe by Devender Sehgal, New Delhi, India.

YieldsDrink
Authenticity
Authentic recipe
Creator
Devender Sehgal, New Delhi, India.
Source reference

http://www.ardentspirits.com/ardentspirits_old/gr/101BNC2013.html

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Nice cocktail in the rich/sweet/dark variety.
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Bird's Eye View

1 1⁄2 oz Bourbon, Eagle Rare
3⁄4 oz Ramazzotti
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 twst Lemon peel (as garnish)
Instructions

Stir over ice and strain into a chilled wine glass. Twist the lemon twist over surface and discard.

Notes

From Gaz Regan's 101 Best New Cocktails for 2013.

History

Adapted from a recipe by Steve Shur, Boston College Club, Boston, MA

YieldsDrink
Authenticity
Authentic recipe
Creator
Steve Shur, Boston College Club, Boston, MA
Source reference

http://www.ardentspirits.com/ardentspirits_old/gr/101BNC2013.html

Curator rating
Not yet rated
Average rating
4.5 stars
(38 ratings)
From other users
  • Replaced razmotti with Dillon's black walnut Amaro
  • Maybe a hair more chartreuse next time
  • Would give 4.5 if I could. Very solid bourbon cocktail manhattan variant; agree with above comments that there is room to tweak with bitters.
  • Promising. Room for bitters as well.
  • Enjoyable boozy cocktail for any time of year.
  • Made with Bulleit 10 year. Very good - I might add some non-potable bitters as well. 4.5
  • Another nice thing to do with Bourbon. Might tweak up the bitter components a bit
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To me this is just a slightly more herbal/complex Manhattan, which might be great if I loved Manhattans. I mean, it's good, but not great. Whatevs, I'd drink it again before I'd drink a regular Manhattan.

Boomerang Cocktail (Crosby Gaige)

1 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Swedish Punsch
2 ds Lemon juice
1 ds Bitters, Angostura
Instructions

Shake (or stir), strain, up.

Notes

This version is from Crosby Gaige's 1944 "Standard Cocktail Guide." The earlier traditional Savoy and the Café Royal Cocktail recipes call for equal parts of the primary ingredients with dry rather than sweet vermouth.

YieldsDrink
Year
1944
Authenticity
Altered recipe
Source reference

Crosby Gaige, Standard Cocktail Guide, 1944, p. 37

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made it "perfect" with Punt e Mes.
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We need to change the name to match the source as an altered recipe (Crosby Gaige, 1944) since there are other variations out there and the classic Boomerang is equal parts with dry vermouth, not sweet. It could just have been an error in Gaige's book, which is unfortunate since the classic is actually quite good and balanced. Interestingly, there is a much different version published in French in a 1924 Swiss cocktail book by Carlo Beltramo who was bartender at Bergues in Geneva (?) It says this variant with gin, maraschino, dry and sweet vermouth was popular in South Africa at the time.

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