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. 

The Pied Piper

2 oz Scotch, Laphroaig 10
1 oz Lemon juice
3⁄4 oz Vanilla syrup
1 Egg white
1 dr Black pepper tincture
1 dr Bitters, Fee Brothers Aztec Chocolate
2 dr Bitters, Angostura
1 pn Black pepper (as garnish)
Instructions

Dry shake or 'whip' cocktail then Shake all ingredients (except black pepper) vigorously over ice. Strain in chilled cocktail glass. Garnish with black pepper.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Shift Drink 6/25

1 1⁄2 oz Aquavit, Linie
1 oz Cardamaro
1 oz Sweet vermouth, Carpano Antica Formula
1 ds Islay Scotch, Laphroaig (spritz, as garnish)
Instructions

Stir, strain, rock, spritz.

Notes

Adrienne, fed up with coming up with drink names, has decided to simply name each drink after the person she's made it for, and told me that this drink is called the Rafa. I don't think that's a suitable name for a drink, especially one this delicious.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Adrienne Byard, Shelter, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Not really fair to rate this as I didn't have Aquavit. I used 50% Pernod 50% gin instead. Also didn't add spritz. My version wasn't bad though.
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The Smokey Old Quartermaster

1 oz Añejo rum, Bacardi 8
1⁄2 oz Speyside Scotch, Balvenie 12 Doublewood
1⁄4 oz Islay Scotch (or other smoky Scotch; Pietrick uses Johnny Walker Double Black)
1⁄2 oz Pedro Ximénez Sherry
3 ds Chocolate bitters
Instructions

Stir, strain, up.

Notes

Variant of the Old Quartermaster from Rum Club in Portland.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Matt Pietrek, Cocktail Wonk.
Source reference

http://www.cocktailwonk.com/2014/06/rum-and-sherry-shared-history-and-g…

Curator rating
Not yet rated
Average rating
5 stars
(12 ratings)
From other users
  • This is excellent - just the right amount of smoke and peat. I used quarter cask Laphroaig and Macallan 10 year. The Macallan gives nice fruit and richness.
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La Frontera

1 1⁄4 oz Amontillado Sherry, Lustau Dry Amontillado
1 1⁄4 oz Barbados Rum, Plantation 5 Year
1⁄2 oz Falernum (homemade)
2 ds Bitters, Angostura
1 wdg Lime (squeezed into the drink)
Instructions

Build in glass, lightly stir with ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Jim Romdall, Rumba, Seattle, WA.
Source reference

http://www.cocktailwonk.com/2014/06/rum-and-sherry-shared-history-and-g…

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Much better than I expected. I used Jamaican light rum. Added a splash of Creme de Mure for a little extra fruitiness.
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Rosé Cobbler (Naren Young)

1 1⁄2 oz Rosato Vermouth, Martini & Rossi
1⁄2 oz Aperol
1⁄4 oz Rhubarb Shrub
1⁄2 oz Strawberry puree
1 bsp Lemon juice
5 ds Rhubarb bitters
Instructions

Shake, fine strain into a cobbler glass over crushed ice, garnish with mixed berries, a mint sprig, and powdered sugar.

Yields Drink
Authenticity
Authentic recipe
Creator
Naren Young
Source reference

http://liquor.com/recipes/rose-cobbler/

Curator rating
Not yet rated
Average rating
Not yet rated
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