Improved Whiskey Cocktail

2 oz Bourbon
1 t Simple syrup
1⁄2 t Maraschino Liqueur
2 ds Bitters, Angostura
1 ds Absinthe
1 twst Lemon peel (for garnish)
Instructions

Combine liquid ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Cut a thin slice of lemon zest over the surface of the drink and drop it into the glass.

History

The Improved cocktail is a Jerry Thomas creation, and the Improved Whiskey Cocktail was further popularized (if you can call it that) by David Wondrich, columnist for Esquire and author of Imbibe! (the book, not the magazine).

While a very nice drink, I think it could actually be further improved by either reducing or omitting entirely the simple syrup. While this recipe isn’t too sweet exactly, it could stand a little less sweetener.

Yields Drink
Authenticity
Unknown
Creator
David Wondrich, Esquire/Imbibe!
Source reference

http://www.cocktailia.com/cocktail-recipes/improved-whiskey-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • No simple syrup Add 1 dash of Peychaud’s Full teaspoon of maraschino liqueur
  • 1/14/19: 2 oz Wild Turkey 101, 1/2 tsp luxardo, 1/2 tsp PF dry curacao, 3/4 tsp 2:1 turbinado syrup, 1/8 tsp absinthe, 2 dashes ango, lemon peel.
  • Excellent Add 1 tsp Dry Curacao Bar spoon absinth
  • Liked the addition of dry curacao, and kept the absinthe to a spritz of Herbsaint.
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Vincent_83 commented on 4/10/2016:

Absinthe can be used as rinse - in Sazerac fashion.

Ginger spice

2 1⁄2 oz Vodka, Smirnoff (ginger infused, see note)
3⁄4 oz Elderflower liqueur, St. Germain
1 oz Lemon juice (double strained, chilled)
1 oz Simple syrup
6 dr Cardamom bitters
Instructions

Pour vodka, St. Germain, fresh lemon juice, and simple into a mixing glass with ice. Stir and strain into chilled coupe. Add bitters.

Notes

I used Smirnoff for ginger infusion since it was $14 for a 1.75. I peeled a bunch of ginger the size of a baby's arm, put in in a large mason jar and added the vodka. After a week, strained out the solids.

Cardamom bitters were a bit more complicated. I haven't tried Scappy's, but i hear it's good.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Used regular Vodka and Vidal Ice (old and opened forever) for simple syrup.
  • Haven;t tried it yet but am looking forward to doing so.
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Zachary Pearson commented on 2/18/2014:

Curated this slightly - changed flavored vodka, Smirnoff to vodka, Smirnoff - generally, if you're doing the flavoring, it's better to put that in the notes field. Removed fresh squeezed from lemon juice - we assume you're using fresh stuff.

Oh, and as the proud owner of Scrappy's Cardamom, it's weapons grade stuff. 6 drops is going to blow out your drink.

Thanks,

Zachary

kmramki commented on 3/28/2017:

I'd definitely reduce the cardamom bitters. It can barely smell anything other than that, including the elderflower. I actually love cardamom, but even I find it difficult in this drink.

And Then Nothing Turned Itself Inside Out

2 oz Dry vermouth, Dolin
3⁄4 oz Pineapple juice
3⁄4 oz Martinique Rum, La Favorite (Blanc)
1 ds Lactart
1 bsp Orange flower water
Instructions

Shake, Strain, Up.

Notes

This piles weird flowery aromas on top of one another - elderflower in the vermouth, honeyed flowers in the pineapple, funky/vanilla flowers in the rum, soapy ones in the OFW. The Lactart makes it take off in a totally different direction, so that it almost tastes like the absence of a drink, until you focus.

History

This started as a bad punch with dry vermouth + pineapple. Looked at the Algonquin, which is meh. Became frustrated - they should work...

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Sangria (white) — Dry white wine, Falernum, Crème de Banane, Peach liqueur, Grapefruit juice, Club soda, Orange
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DrunkLab commented on 2/18/2014:

Thank you for naming a drink for a Yo La Tengo reference other than Autumn Sweater, which bartenders seem to love. This looks interesting—I wonder whether it'll work with Noilly Prat.

Zachary Pearson commented on 2/18/2014:

Rafa,

Probably not - you need the elderflower underpinning of the Dolin. It certainly is interesting, though. My wife seemed to think it tasted like grape Fun-Dip. To me, it's almost like drinking a really good Muscadet - where it's almost neutral, but shimmers around the edges with flavor - only the flavors here are like that Japanese gummy Muscat candy.

Thanks,

Zach

Ides of March

1 1⁄2 oz Bourbon, Maker's Mark
1 oz Aperol
3⁄4 oz Blood orange syrup (see notes)
1⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

To make blood orange syrup: Mix 2 cups blood orange juice, 6 tablespoons sugar, and 1 tablespoon grated blood orange peel. Stir all ingredients in heavy saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 cup, about 20 minutes. Refrigerate. Use within a few days of making.

History

This drink was inspired by the Caesar (bourbon and Campari). An earlier version included blood orange juice and grenadine, but the substitution of blood orange syrup provides the necessary sweetness and eliminates the need for grenadine.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Michael Bounds, Baton Rouge, LA
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • My second use of Aperol, better than first use. Might due w/more lemon juice. — ★★★
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gmoore commented on 2/17/2014:

Is the recipe correct?? shouldn't it be 3/4 ox blood orange syrup....rather than Juice?

Michael Bounds commented on 2/17/2014:

When the recipe was submitted, the program would not accept blood orange syrup as an ingredient. It has now been corrected.

Lusted Road

1 oz Demerara Rum, El Dorado White
1 1⁄2 oz Grapefruit juice (white)
3⁄4 oz Ginger-Honey Syrup
1⁄4 oz Maraschino Liqueur
2 ds Bitters
Instructions

Shake, strain, rocks.

Notes

An accessible, low-alcohol blossom created for a fundraiser.

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

2 oz Scotch (chamomile-infused)
3⁄4 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Honey syrup (2:1)
1 ds Bitters, Boker's
1 Egg white
Instructions

Dry shake, shake, strain, up. Garnish with drops or a spritz of something aromatic: chamomile tea, Boker's, allspice dram, etc; optionally, add some grated lemon zest.

Notes

Lion-type sour inspired by the aromatic Père-Bis cocktail. I use a chamomile tea bag for infusing.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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One Bourbon, One Scotch, One Byrrh

1 oz Bourbon
1 oz Scotch
1 oz Byrrh
1 t Curaçao, Pierre Ferrand Dry Curaçao
1 ds Bitters, Angostura
Instructions

Stir, strain, and drain (lemon twist is good)

Notes

I used Evan Williams and Miltonduff, which for whatever reason struck me as appropriately blue collar for a Rudy Toombs joint

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • An example of a really great name driving the design of a cocktail. The cocktail is surprising good given that. But it's only just good. The name is good enough I might make it again on that count.
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European Witch

2 oz Genever
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Strega
Instructions

Add 'em all to an OF glass filled with rocks, stir and enjoy!

European Witch
2011 Kindred Cocktails
Yields Drink
Authenticity
Unknown
Creator
El Jefe
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Somewhat sweet, somewhat bitter, but very drinkable. Used 3.0 oz Bols Genever. Easily rate 4.0
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Fargo commented on 3/09/2014:

Simple and convincing; good recipe!

The Portsmouth

1 1⁄2 oz Rye, Templeton Rye
1 oz Sweet vermouth, Carpano Antica Formula
1 oz Cardamaro
Instructions

Shake together with ice. Strain into coupe.
Drop in a flamed orange peel.

Notes

Deleted my first guess of small amount of grenadine. Try again if too sweet the 1rst time.

History

My guess on replicating.

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Moxy Restaurant; Portsmouth, NH
Source reference

https://www.instagram.com/p/DHt5xdaN2D5/?igsh=NnFiZmJxNjEwN2h3

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • To sweet
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Hold the Phone

3 oz Rum (Habanero-infused)
2 oz Pineapple juice
3 T Coconut milk (or coconut cream)
1 Banana (large)
1 ds Nutmeg
Instructions

Soak three habanero peppers, halved, in up to 3 cups of rum until appropriately spicy. Blend pineapple juice, coconut milk and banana. Shake with rum and ice. Garnish with nutmeg.

History

Reminiscent of my fave happy hour special at The Observatory.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
From other users
  • This is also good as a virgin cocktail - remove the rum and flash-blend with about a cup of ice. I used Don Q 7 for this drink.
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