Morricone

1 1⁄2 oz Añejo tequila
1 1⁄2 oz Campari
1 ds Orange bitters
1 t Mezcal (Cacao-Nib Infused)
Instructions

Build and stir.

Notes

Cacao-Nib Mezcal: Combine 1 liter of smoky Mezcal with 8 ounces of ground cacao nibs in a large Mason jar. Let rest for 24 hours, then strain through a coffee filter

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Pip Hanson
Source reference

http://imbibemagazine.com/morricone-recipe/

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Excellent and complex drink. I made this with chocolate bitters + mezcal. I personally also prefer subbing Gran Classico for Campari.
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jensck commented on 3/29/2017:

This is a brilliant drink, one of my all-time favorites when it's made well.

FWIW, I'm not sure about the Peychauds bitters. The Northstar Cocktails book has it listed as orange bitters, and that's how it's always been made whenever I've had it at Marvel.

Zachary Pearson commented on 3/29/2017:

Curated this slightly - added source citation, changed Peychaud's bitters to orange bitters.  Thanks,  Zachary

OldFashionedCock commented on 10/15/2024:

It tastes good, but it is Campari dominant to the extent I was weighing the pros and cons of drinking straight Campari. Admittedly there are obvious differences, but I don't believe it merits the effort.

Quartermaster (Gin Joint)

1 oz Trinidad rum, Zaya
3⁄4 oz Irish whiskey, Jameson
1 oz Cardamaro
1⁄2 oz Cynar
1⁄4 oz Maraschino Liqueur, Luxardo
1⁄4 oz Campari
2 ds Bitters, Bittermens Xocolatl Mole (Half eye dropper)
Yields Drink
Authenticity
Authentic recipe
Creator
Jared Lane
Source reference

Gin Joint Charleston

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Very well balanced for this many complex ingredients. Tasty sipper!
  • Strong. Very Good. I've never had a drink with both Carmpari and Cynar that was only a bit bitter on the finish. Very nice combo.
  • Complex, boozy but sweet, very drinkable — ★★★★
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Kissed by Fire

2 oz Blended Scotch, Famous Grouse
1 oz Ginger liqueur, Domaine de Canton
2 ds Bitters, Bittermens Xocolatl Mole
1 ds Bitters, Regans' orange bitters
1 ds Pepper tincture, Scrappy's Firewater Tincture
1⁄4 oz Islay Scotch, Laphroaig Quarter Cask
1 twst Orange peel (Flamed, as garnish)
Instructions

In a mixing glass, combine blended scotch, ginger liqueur, and bitters, then fill with ice and stir just until chilled, about 20 seconds.

Strain into a old-fashioned glass with one large cube of ice. Float the Islay scotch.

Flame orange peel over drink and drop in.

If desired, add a couple of drops of aromatic bitters in the middle of the glass. Valar morghulis!

Notes

An old fashioned variant. If you've got a spicy ginger syrup handy, sub out for the Canton.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Drew Fields
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Zachary Pearson commented on 6/11/2014:

Curated this slightly: removed "fresh" from peels, we assume that. Changed the Orange Bitters to Gin Barrel Aged, instead of Gin Aged.

Thanks,

Zachary

Slapping Incident

2 1⁄2 oz Rye, Rittenhouse
1⁄2 oz Faretti Biscotti
1 oz Fernet Branca
1 oz Sorghum Syrup
1 1⁄2 oz Lime juice
1 pn Sea salt
1 pn Black pepper (Cracked)
1 spl Tonic water
Instructions

Top with Tonic Water. Stir in Salt and Pepper

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Zachary Pearson commented on 6/10/2014:

Is this meant to go into a 10 ounce Collins glass? If so, can we call a "splash" of tonic about 2 ounces?

Thanks,

Zachary

Pray Tell

2 oz Rye, Rittenhouse
1 oz Sweet vermouth, Carpano Punt e Mes
1 t Herbal liqueur, Green Chartreuse
1 t Fernet Branca
1 ds Bitters, Bittermens Xocolatl Mole
1 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Garnish with orange peel.

Yields Drink
Authenticity
Your original creation
Creator
Lord Marl
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Just the right amount of fernet!
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Ligurian Sea

1 oz Gin, Plymouth
1 oz Cynar
1 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Absinthe
3⁄4 oz Water (Very Cold)
Instructions

Create a "louche" with Absinthe and Water. Slowly pour on top of "Negroni" as a floater.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Casey
Source reference

McCrady's Charleston

Curator rating
Not yet rated
Average rating
4 stars
(18 ratings)
From other users
  • Looks great! Right up there with the New York Sour in the "great cocktails to make at someone's house when they have almost nothing in their liquor cabinet" category!
  • Very good. Absinthe plays nice w/the cola-ish cin cyn underneath.
  • I have made this several times and it's a great excuse to keep absinthe around! I've been using Pacifique Absynth, Cynar 70, Donlin's sweet, and beefeater gin. I put a little ice in a rocks glass to help with the floater.
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Halcyon

3 oz Bourbon, Bulleit
1 oz Cynar
1⁄2 oz Walnut Liqueur, Nocello
1⁄2 oz Licor 43
1⁄4 oz Cherry Liqueur, Cherry Heering
1 ds Absinthe
1 pn Salt
1 twst Orange peel (optional, as garnish)
Instructions

Make sure salt mostly dissolves before adding ice. Orange peel garnish optional.

Notes

Salt Solution works fine too.

Yields Drink
Authenticity
Your original creation
Creator
Lord Marl
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • Half portions, Maker's or Woodford work well, 101 Wild Turkey not so much. No more than 10 grains of salt
  • Made as 1/2 portion; used Tuaca for Licor 43. Made with Nocino, not Nocello
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Zachary Pearson commented on 6/10/2014:

Curated this: removed "Herb liqueur" as a brand of Cynar. Changed Nocelli to Walnut liqueur as the ingredient of Nocello.

Thanks,

Zachary

sevyryelsdorn commented on 7/19/2018:

Curious whether this is intended to be Nocello or Nocino; Nocello is a walnut and hazelnut liqueur; Nocino is just walnut. I've learned the hard way that I rarely like the flavor of hazelnut in cocktails (looking at you, dusty small bottle of Frangelico) so I made this with Nocino and enjoyed it. (As a half portion.)

lesliec commented on 7/19/2018:

A few slightly odd things about this one. For starters, it's huge. The amounts as written will comfortably yield two drinks. To my taste the salt is a bad idea. It gives an artificial sweet (and salty) taste that I didn't like at all - we had it last night as written and tonight with no salt, and tonight's is much better. And I tried with and without the orange; the orange is an improvement. Without the salt I'll give it a 4.

String Theory

2 oz Rye, Rittenhouse
1 oz Cynar
1 oz Averna
2 ds Hellfire Habanero Shrub, Bittermens
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Garnish with Orange Peel

Yields Drink
Authenticity
Your original creation
Creator
Lord Marl
Curator rating
Not yet rated
Average rating
4.5 stars
(16 ratings)
From other users
  • 4.5 if I could
  • Rye- spicy, bitter
  • Rich & pungent
  • Maybe better to stir without ice. Add large ice cube or ball to old fashioned glass.
Similar cocktails
Zachary Pearson commented on 6/10/2014:

Are you using the Baker recipe for the Hellfire Bitters, or something else? Could you post a quick recipe for them?

Thanks,

Zachary

Lord Marl commented on 6/11/2014:

I've just been using Bittermens Hellfire Shrub, though the more heat you can get, I would think the better.

stirred commented on 1/22/2022:

Good winter vibes. Same vein as Left Hand and Black Lodge. Add to rotation.

Flor de Jerez

1 1⁄2 oz Amontillado Sherry, Lustau Dry Amontillado
1⁄2 oz Jamaican rum, Appleton Reserve
1⁄4 oz Apricot liqueur, Rothman & Winter Orchard Apricot
3⁄4 oz Lemon juice
1⁄2 oz Cane syrup
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

Notes

The version that Death & Co bartenders gave me is simpler and more sherry-forward: 2 oz Amontillado 1/2 oz Appleton V/X 1/2 oz lemon juice 1/4 oz cane syrup 1 dash Ango. This makes for a stimulating and light drink that tastes like lightly tart Amontillado with some of the flavor contrast turned up.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Joaquín Simó, Death & Co, NYC.
Source reference

http://www.foodandwine.com/recipes/flor-de-jerez-cocktails-2011 - Death and Co. pg 171

Curator rating
Not yet rated
Average rating
4 stars
(32 ratings)
From other users
  • Outstanding cocktail. Beautiful flow from the nuttines of the sherry to the citrus and perfumey sweetness of the apricot liqueur.
  • Apricot jam, made more sophisticated with the nuttiness of sherry. — ★★★★
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Zachary Pearson commented on 10/25/2014:

Updated this as per the recipe in the Death and Co. book.

Thanks,

Zachary

KushCus commented on 2/19/2020:

Really good-nice on a cold February night but can imagine it being excellent for summer too

KushCus commented on 3/10/2020:

Lovely drink. Used cinnamon syrup as I had some and worked really well

Peppermary commented on 5/04/2020:

I agree, sophisticated is the first word that jumps to mind. I bought the apricot liqueur just so I could try this, and it was well worth it!

Buck Mulligan

2 oz Irish whiskey
3⁄4 oz Lemon juice
1⁄2 oz Ginger-Honey Syrup
1⁄4 oz Strega (or yellow Chartreuse)
1 ds Bitters
1 oz Soda water
Instructions

Shake, strain into a Collins over ice and soda, serve with straw.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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