Scotchlaw

2 oz Scotch
1 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
1⁄4 oz Grenadine
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake with ice, strain into chilled coupe, serve up with lemon twist garnish.

Notes

White Horse Scotch works good in this cocktail. Amount of grenadine will need to be adjusted to taste and sweetness of your grenadine.
Homemade grenadine is best for this drink.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
MPT
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Quite good with the addition of homemade cinnamon syrup
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Bartlett Tartlet

1 oz Cognac
1 oz Pear eau de vie, Clear Creek
1 oz Lemon juice
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Simple syrup (1:1)
Instructions

Shake with ice, strain in to chilled coupe.
No garnish needed.

Notes

Chalfonte VSOP Cognac is a great choice for this cocktail.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
MPT
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • A bit too sour and pear got lost so I upped the eau de vie to 1 1/2 ish. I guess similar effect would be to lower lemon and cognac to 3/4 for less boozy variation. Still nice either way.
  • Used Hudson Valley small batch pear brandy. I felt it needed just a little extra lemon juice to brighten it up — ★★★
  • Terrific pear flavor. — ★★★★★
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abenc85 commented on 6/16/2016:

Made with St George Pear Brandy, Pierre Ferrand 1840 and Combier Triple Sec. Divine. Like rich pear drops with a satisfying alcoholic warmth that lingers. Perfect accentuation of a beautiful pear note. 

plandll commented on 12/03/2020:

Used Raynal VSOP brandy instead of cognac, and Hudson Valley small batch distilled pear brandy (80proof). I felt it benefited from 1.5 oz lemon juice to brighten it up a bit.

Bolivian Army Ending

2 oz Singani, Singani 63 (pineapple-infused)
1 t Orgeat
1⁄2 t Maraschino Liqueur
1 t Grapefruit juice
2 ds Lime bitters (2-3)
1 twst Lemon peel (as garnish)
1 rinse Herbal liqueur, Green Chartreuse (aromatic spritz)
Instructions

Stir, strain onto one big rock, twist.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Excellent
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Animotion

2 oz Rye, Bulleit
3⁄4 oz Ramazzotti
1⁄2 oz Dry sherry
Instructions

Stir all ingredients and strain over big cubes in rocks glass. Garnish with orange swath

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Italiano

1 oz Campari
1 oz Cynar
1⁄4 oz Fernet Branca
3 oz Soda water
Instructions

Build booze in Collins glass. Add ice, stir to chill. Top with soda and garnish with orange swath

Yields Drink
Authenticity
Altered recipe
Creator
Adam Fortuna, Artusi, Seattle WA
Source reference

Artusibar.com

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Signorie Mitro

2 oz Rye, Rittenhouse
1⁄2 oz Cynar
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Fernet Branca
3 ds Bitters, Angostura
Instructions

Stir all ingredients. Strain over large cube in rocks glass. Garnish with lemon swath.

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle, WA
Source reference

Artusibar.com

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Great! Used Fee Bros. barrel aged bitters instead of Angostura. Is the little sweetness coming from the Cunard? — ★★★★
  • Rebel Yell small batch Rye. Noilly Prat. Love the bitter, smokey finish.
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Pull Up to the Bumper

1 1⁄2 oz Bourbon, Four Roses
1⁄2 oz Amaro Abano, Luxardo
1⁄2 oz Honey syrup
3⁄4 oz Lemon juice
Instructions

Shake all ingredients with ice. Strain over fresh rocks. Garnish with lemon swath

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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This Woman's Work

1 oz Strega
3⁄4 oz Plum eau-de-vie, Clear Creek (Mirabelle)
1⁄2 oz Lemon juice
3 ds Peychaud's Bitters
3 oz Prosecco
Instructions

Shake booze and juice, double-strain into flute. Top w Prosecco and float bitters on top. Garnish with grapefruit swath

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Need to try.
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Mid-Atlantic

1 1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Orange liqueur, Grand Marnier
1 oz Sweet vermouth, Carpano Punt e Mes
3 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, serve up in coupe. Garnish with flamed orange peel if you wish.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Brandon Jahrig, Edmonton, AB
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Too sweet
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Pompeii

1 1⁄2 oz Bourbon, Buffalo Trace
1 1⁄2 oz Brandy
1⁄2 oz Madeira
1⁄2 oz Rich simple syrup 2:1
1 ds Lime bitters
1 ds Cardamom bitters
Instructions

Combine. Stir with ice. Strain over ice into old fashioned glass.

Notes

Woody. Sweet. Complex.

History

Created with my wife's hypersensitive nose.

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Kyle and Carrie Godbey
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 2/19/2014:

Kyle,

What style of Madeira do you prefer here? I'd guess the bitters are Scrappy's?

Thanks,

Zachary

Mokshasine commented on 2/23/2014:

Unfortunately I'm not much of a madeira aficionado, in fact this is the first and only bottle I've ever tried. This is something called Broadbent Rainwater and picked it up on a whim after a lot of disappointing cocktails with Dubonet Rouge. I'm a big fan of Warre's Otima port which is very smooth, nutty, sweet and woody and this madeira immediately reminded me of Otima though not nearly as smooth and not quite as sweet.

I've been taking liberties with the Old Fashioned lately since stockpiling bitter (yes, those are scrappy's) and seeing a video from Jamie Boudreau making a wild version. Sweet, strong and bitter in relative proportion should pretty much do it. I'm thinking you can get sweet from something that tastes vibrant and complex like madeira, port, and any sweet liquor really, don't spend your sweet budget on simple or rich syrup. Rich syrup does a lot for the mouth feel with less volume. I've made this with a quarter oz of rich syrup and possibly enjoyed it a little more.

Tonight I swapped the Buffalo Trace with Bulliet Rye and added an additional dash of cardamom bitters (that rye is too sweet and needed to be cut) and built it like a traditional old fashioned and I'm finding it very enjoyable as well. The brandy I'm using is Presedente which is Mexican and hints lot of bourbon qualities, I've even put it to the pepsi challenge with bourbon fans who would swear it was bourbon.

More than you were asking, I know, but thanks for your interest. Have fun and let me know if you get a chance to try one!

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