Peariodista

1 1⁄2 oz Jamaican rum, Appleton V/X
1⁄2 oz Pear eau de vie
1⁄2 oz Triple sec
1⁄2 oz Lime juice
1⁄2 t Demerara syrup (2:1 Demerara Syrup)
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
Instructions

Combine all ingredients in a shaker and shake vigorously with cracked ice. Strain into a coupe glass.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Antica Umber

1 1⁄2 oz Bourbon
1 oz Sweet vermouth, Carpano
1⁄2 oz Lemon juice
1⁄2 oz Orange liqueur, Solerno blood orange liqueur
2 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake with ice, strain in to a chilled coupe.
Serve up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
MPT
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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  • Brooklyn Eagle — Bourbon, Sweet vermouth, Orange liqueur, Lime juice
  • Bologna Sour — Bourbon, Lambrusco, Amaro Montenegro, Bitters, Lemon juice, Simple syrup
  • Betty Carter — Bourbon, Pedro Ximénez Sherry, Amaro Nonino, Lemon juice
  • Oriental — Rye, Sweet vermouth, Triple sec, Lime juice
  • O'Gara — Tennessee whiskey, Tawny port, Cynar, Lemon juice, Simple syrup

Saint Valentine

1 1⁄2 oz Light rum
1⁄2 oz Ruby Port
1⁄2 oz Orange liqueur, Grand Marnier
1⁄2 oz Lime juice
Instructions

Shake, strain, chilled coupe

Notes

Wondrich recommends Fonseca Bin 27 as the port in this recipe. It has a bright, fruity taste.

History

The Saint Valentine was created by David Wondrich who is known for his historical take on drinks in books such as Imbibe!.

On his Esquire blog, Wondrich shares a recipe for Saint Valentine and suggests using a 'full-flavored white rum such as 10 Cane or Flor de Caña.' Another excellent option for rum is Plantation 3 Stars.

Picture of Saint Valentine
2011 Kindred Cocktails
Yields Drink
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

http://portcocktails.com/cocktails.html

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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  • Dead Last — Jamaican rum, Cappelletti Aperitivo, Apricot liqueur, Lime juice, Simple syrup
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The Great Game

1 1⁄2 oz Gin
1⁄2 oz Sorel liqueur
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 ds Bitters, Scrappy's Aromatic
1 ds Orange bitters, Scrappy's Orange
Instructions

Stir & strain. Chilled coupe or 1 big rock.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Dan commented on 3/04/2014:

Too much pie-spice for me, although I used Fee WBA. I'd probably skip both bitters next time. Might also be good with rye.

Bevx commented on 3/04/2014:

The bitters are probably less than necessary, but yeah, those WBAs (and regular Fee's Aromatic) are super heavy on the pie spice. I find the Scrappy's Aromatic have a unique peppery-cedar note... Also, yes, it is delicious with rye too! I started there, but dwindling supply led me to try it with gin, which I ended up liking a bit more. Plus, it conveniently filled the next slot in my "Sherlock" themed series of gin drinks... Thanks for trying it!

Cooper

1 1⁄2 oz Rye, Riverboat
3⁄4 oz Pineau des Charentes
3⁄4 oz Averna
Instructions

Stir with ice and strain into a rocks glass.

Yields Drink
Authenticity
Authentic recipe
Creator
Barrel House, Beverly, MA
Source reference

http://cocktailvirgin.blogspot.com/2014/01/cooper.html

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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  • Black Hook — Rye, Sweet vermouth, Averna, Bitters, Maraschino Liqueur
  • Rhythm and Soul — Rye, Averna, Sweet vermouth, Absinthe, Bitters, Lemon peel
  • Beatnik — Rye, Averna, Madeira, Bitters, Orange peel
  • Raisinets — Rye, Cognac, Sweet vermouth, Cynar 70, Amaro Nonino, Bitters
  • Patent Pending — Rye, Sweet vermouth, Amaro Meletti, Bitters
Zachary Pearson commented on 8/20/2015:

Curated this slightly - increased rye to 1.5 oz from 1 as per the cited link.  Thanks,  Zachary

Shawn C commented on 10/31/2023:

4.5/5 Elegantly simple, essentially a Black Manhattan, but with an added light wine/cognac component. A nice variation for Black Manhattan aficianados (e.g. my wife, who approves this message.)

Doctor Funk (Trader Vic)

2 1⁄2 oz Jamaican rum (dark, or sub Martinique)
1⁄2 oz Lemon juice
1⁄4 oz Grenadine
1⁄4 oz Herbal liqueur, Pernod (or Herbsaint)
1 Lime
1⁄4 t Sugar
1 oz Club soda (to top)
Instructions

Add everything over crushed ice in a shaker. Cut lime in half, juice it into the shaker, drop in shells. Shake and pour unstrained into a 12 ounce chimney glass. Top with club soda.

Notes

Ok, first: Vic calls this a punch. Second, I made this with an ounce of Plantation Jamaica 98 and 1.5 oz of St. James Hors d'Age - Vic probably had access to good rum. Third, I'm guessing this is a small lime. Fourth, it's sort of non-descript. Absinthe dominates.

History

There really was a Doctor Funk, who was famous in the South Pacific whose "fame has spread, not as a healer, but as a dram decocter...". Evidently the original was a "stiff drink of absinthe with lemonade or limeade". Frederic O'Brien, "White Shadows in the South Seas", 1920, pg. 171

Yields Drink
Year
1947
Authenticity
Authentic recipe
Creator
"Trader" Vic Bergeron
Source reference

Trader Vic's Bartender's Guide (1947), pg. 363

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Use SC recipe
  • Don the Beachcomber's is better
  • The comments in Notes pretty much nail it.
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  • Hopped Scotch — Scotch, Crème de Banane, Saison beer, Club soda, Lemon juice, Honey syrup
  • The High Road — Scotch, Pear eau de vie, Soda water, Lemon juice, Simple syrup
  • Blackberry Whiskey Smash — Rye, Club soda, Lemon juice, Agave syrup, Mint, Blackberry

Winter's Kick

1 oz Spiced Rum, Chairman's Reserve
1 oz Scotch, Monkey Shoulder
3⁄4 oz Lemon juice
3⁄4 oz Orgeat
2 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
1 Egg white
Instructions

Dry shake, shake, strain over one large rock, garnish with a few more drops of the bitters.

History

A play on the Cameron's Kick, created for the February 2014 ShakeStir NY Flash competition. The challenge was to create a sour featuring no more than six ingredients and no fewer than two of five sponsoring spirits.

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

http://www.shakestir.com/recipes/id/2685/winter-s-kick

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • To try
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  • The Miller Shake — Añejo rum, Calvados, Coconut liqueur, Demerara Rum, Bitters, Lime juice, Lemon juice, Rich demerara syrup 2:1, Egg white, Black Cardamom
  • The Andie Rose — Scotch, Rye, Bitters, Allspice Dram, Orgeat, Lemon juice, Egg white
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Billy Bones

1 oz Spiced Rum, Chairman's Reserve
1 oz Scotch, Monkey Shoulder
3⁄4 oz Lemon juice
3⁄4 oz Ginger-Honey Syrup
1 spg Rosemary (flamed)
Instructions

Shake, strain into a coupe rinsed with the flamed rosemary sprig, then douse it in the liquid and use as garnish.

Notes

Named for a pirate in Robert Louis Stevenson's Treasure Island. As originally written the recipe called for 3/8 oz each of honey syrup (1:1) and ginger syrup.

History

Winner of the February 2014 ShakeStir NY Flash competition. The challenge was to create a sour featuring no more than six ingredients and no fewer than two of five sponsoring spirits.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jason Cousins, Mondrian Hotel Soho, NYC.
Source reference

http://www.shakestir.com/recipes/id/2680/billy-bones-cocktail

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Stache — Rye, Pear liqueur, Bitters, Lemon juice, Cinnamon syrup, Egg white
  • War Cobra — Bourbon, Reposado Tequila, Triple sec, Cardamom bitters, Absinthe, Demerara syrup, Lemon juice
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Second Wind

1 1⁄4 oz Jamaican rum, Smith & Cross
1⁄2 oz Guatemalan rum, Zacapa 23
1⁄4 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄4 oz Pedro Ximénez Sherry
1⁄4 oz Allspice Dram, St Elizabeth
1⁄4 oz Bénédictine
3 ds Bitters, Dr Adam Elmegirab's Orinoco Bitters
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Stir, strain, up.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
The Dead Rabbit, NYC.
Source reference

in person

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Good, but I would use less Allspice when making again. I almost always find the quantity of Allspice dram to be excessive - I like it, but it's a bully of an ingredient.
  • Rum based old fashioned
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Jamaican Art

2 oz Gold rum, Appleton Special
1 oz Cynar
2 ds Bitters, Scrappy's Cardamom
Instructions

Stir with ice, strain into chilled cocktail glass

Notes

Playing with the basic Manhattan approach and using my newly acquired Cardamon Bitters.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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MOJO1229 commented on 10/24/2016:


No guiding comments, no ratings, and no true gold rum. The odds were against me, but I decided to give "Jamacian Art" a try, mostly because the recipe is simple and straightforward. Besides, I have so many rums, I was able to come up with a rum that approximated a gold rum, while in truth it was a shade or so darker--I chose Mount Gay Eclipse, a Barbados rum that is quite smooth and full tasting. The rum notes come through, but the cynar keeps the rum from overwhelming everything, and the Cardaman bitters adds a complementary taste, giving the cocktail a fuller, rounder taste.

When all is said and done, I rate this cocktail between 3.5 and 4.0. I will be buying a bottle of Bacardi Gold to try the "Jamacian Art" with a true gold rum. I may find the taste to be different; who knows? A sidenote: I used a small swatch of orange, expressed its oil, and then dropped the orange peel into the drink. A nice garnish. I would not use a large swatch, resulting in a large amount of expressed oil. I think doing so would unbalance the various flavors inherent in this otherwise tasty drink.

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