Rob Roy 2

2 oz Blended Scotch, Johnnie Walker Black Label
1 oz Sweet vermouth, Carpano Punt e Mes
2 ds Orange bitters, Regans' orange bitters
1 twst Lemon peel
Instructions

Stir Scotch, vermouth, and bitters in a shaker with ice for 40 seconds. Strain into a chilled cocktail glass. Twist the lemon peel over the drink and drop it in.

Notes

Punt e Mes gives this variation on the classic a slightly bitter aspect. Need a strong-tasting blended Scotch, like Johnnie Walker Black with its whisps of peat, to stand up to the Punt e Mes.

Yields Drink
Authenticity
Altered recipe
Creator
Variation on a David Wondrich recipe at www.esquire.com
Source reference

http://www.esquire.com/features/drinking/rob-roy-recipe-0310

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made with half JW Red and half Laphroaig 10
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MOJO1229 commented on 8/09/2016:

Not being a lover of peated drinks, but having an unopened 375 ml bottle of Johnny Walker Black on the shelf, I decided on a whim to try the Rob Roy 2--mostly because I like the traditional Rob Roy.

My thoughts on the drink? Not bad! Not great, but definitely not bad. The peat comes through despite the Punt e Mes, the orange bitters, and the lemon twist. People who enjoy peated cocktails will, in my opinion, enjoy this drink--especially late at night. Maybe that's why I rated it 4.0. It's now 11:20 PM, about another 40 minutes before bedtime.

Blunderbuss

2 oz Apple brandy, Black Dirt
1 oz Lemon juice
3⁄4 oz Orgeat, Tiki Adam's Toasted Orgeat (or honey syrup)
1⁄2 oz Ginger syrup (spicy)
1 ds Bitters, Angostura
1 spg Mint (as garnish)
Instructions

Shake, strain over crushed ice in a Collins, garnish, serve with straw.

Notes

Black Dirt is a bonded apple brandy with a luscious, full body and a delicious flavor of apple candied with bourbon-y caramel and char. Compared to Laird's bonded, it is less hot and less thin, while the same proof and comparable in age.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Fruity and wonderful.
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Bona Drag

1 1⁄2 oz Bonal Gentiane Quina
1 oz Rhum Agricole
1⁄2 oz Jamaican rum, Smith & Cross
1⁄4 oz Lemon juice
1 ds Chocolate bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Https://www.youtube.com/watch?v=m41qSos4I6Y

History

Https://www.youtube.com/watch?v=JenlsnA9-mE

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

http://forums.egullet.org/topic/138481-bonal-gentiane-quina/page-2#entr…

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Nice sour with mild pleasing funk from the rums. Bonal gets a bit lost despite the quantity beneath the lemon, rum funk, and chocolate. Made with Neisson Eleve Sous Bois, Smith and Cross, and Scrappy's chocolate.
  • Nice complexity of bitterness. Tang of lemon is just right. Goes quickly from rich to dry.
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rtb178 commented on 4/23/2015:

This is an excellent drink.  The herbal bitterness of the Bonal complements the richness and floral notes of the rums, and the dash of lemon juice lifts it.  Very nice, thanks to the creator.

sevyryelsdorn commented on 2/09/2018:

The Bonal gets a bit lost for me beneath two powerfully flavored rum/rhums and the lemon, and I love Bonal. Perhaps a true amaro or a partial replacement with a pie spice amaro? Or perhaps Meletti and could forgo the chocolate bitters?

Seven Strangers

2 oz Tequila, Lunazul Blanco
1 1⁄2 oz Coconut milk
1⁄2 oz Pineapple juice
1⁄2 oz Cinnamon syrup
1⁄2 oz Lemon juice
1⁄8 oz Ghost pepper syrup
Instructions

Combine all ingredients in an iced shaker. Shake and strain into a collins glass filled with crushed ice. Garnish with a pineapple leaf.

Yields Drink
Authenticity
Your original creation
Creator
Kyle Thousand for The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
Not yet rated
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Cumin-Cilantro Spritzer

2 oz Light rum
3⁄4 oz Kummel
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (Lemon & Thyme infused)
1 spg Cilantro
1 spl Ginger ale
Instructions

Muddle cilantro lightly in the lime juice. Add ice, syrup, rum, and kummel. Shake, fine strain into glass with more ice. Top with ginger ale, garnish with additional lime wedge and cilantro sprig.

Yields Drink
Authenticity
Unknown
Creator
Lazy Susan, Milwaukee
Curator rating
Not yet rated
Average rating
Not yet rated
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Guilder & Franc

2 oz Genever, Bols
1 oz Aromatized wine, Tempus Fugit Kina L'Aero d'Or
2 ds Swedish bitters, Bar Keep Swedish Bitters
1 twst Lemon peel
Instructions

Stir with ice, strain and serve up with a twist of lemon.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Scaffa García Febles

1⁄2 oz Coffee
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄2 oz Trinidad rum, Scarlet Ibis
1⁄2 oz Bénédictine
1 ds Chocolate bitters
Instructions

Stir, sip.

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

http://www.drinkinginamerica.com/scaffa-style/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • yummy. cinnamon undertone is rad.
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People's Instinctive Travels

1 1⁄2 oz Bourbon, Weller 12
1⁄2 oz Black Balsams
1⁄2 oz Amaro Meletti
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1 t Crème de Cacao, Tempus Fugit
1 twst Lemon peel (Garnish)
Instructions

Stir, strain, up. Twist & drop.

Notes

Also great (and slightly less sweet) without the cacao.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Better with Sweet Vermouth as opposed to Punt e Mes
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The Barbancourt Sazerac

2 oz Haitian Rum, Barbancourt 8
1⁄2 oz Simple syrup
6 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
2 Cloves
1 rinse Pastis, Herbsaint
1 twst Lemon peel
Instructions

Stir, then strain into a chilled rocks glass rinsed with Herbsaint.
Finish with lemon twist

Notes

Not bad as a mixing use for Barbancourt 5 Star (8 year). I prefer the Rye version, but this is a nice change.

Yields Drink
Authenticity
Unknown
Source reference

http://www.amountainofcrushedice.com/?p=16105

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Prefer with 1/4 oz 2:1 demerara syrup and another dash or two of bitters. But a nice variation on the classic.
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benjajinj commented on 1/25/2020:

Much better with 5ml rich demerara syrup, 3 dashes Peychaud's and 1 dash Ango, absinthe rinse and a discarded twist - i.e. a classics Sazerac spec with the base swapped out. 

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