Tribe of the Horned Heart

1 1⁄2 oz Islay Scotch
1⁄2 oz Kirschwasser
1 oz Lime juice
3⁄8 oz Vanilla syrup
3⁄8 oz Falernum, Velvet Falernum
2 oz Soda water
Instructions

Shake, strain over rocks and soda, top with another splash of soda.

Notes

Originally called A Farewell to Islay.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Used 1/2 oz lime juice instead of 1
  • Liked this better than I thought I would, but had a little Cepacol flavor in the finish. Lengthening it with twice the soda is still good.
  • Spicy, smoky, tart, effervescent, lingering spice complexity.
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  • Surfer Rosa — Mezcal, Bénédictine, Sweet vermouth, Club soda, Lemon juice
  • Cocteau Twist — Islay Scotch, Chambord, Peychaud's Bitters, Club soda, Lemon juice, Orgeat, Maraschino cherry
Dan commented on 6/13/2014:

The vanilla syrup terrifies me. I need to face my fears.

DrunkLab commented on 6/17/2014:

I never saw much need for vanilla syrup (with so many other ingredients, including most brown spirits, having strong vanilla flavors already) but after working with it in my bar I have to admit it has its uses, particularly when paired with white spirits that don't usually get the barrel treatment (kirsch here, but also genever).

This drink was inspired by a sour from Momofuku Ssam Bar that mixes Smith & Cross with a touch of Laphroaig and a house-made vanilla-clove syrup.

laerm commented on 9/22/2015:

Finally, yes, something worthy of the vanilla superfine sugar I made a while back (figuring it's easy to turn it into a syrup in a moment). This is one of those things that is so good that you just kinda giggle at first sip. I think I made my syrup a bit on the saturated side, but whatever: those little flecks of vanilla bean floating on top are so lovely.

Also, maybe I'm boneheaded not to realize this sooner, but pouring over the soda holds the froth from shaking very well. I won't forget that trick. Thanks!

Challenge Accepted

1 1⁄2 oz Fernet Branca
1 1⁄4 oz Crème de Cacao
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Tuaca
Yields Drink
Authenticity
Altered recipe
Creator
Variant of the Jesse Held creation
Source reference

Parlour Bar Minneapolis

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • Try with maraschino and Tripple sec
  • Feared it would be too sweet, but the Fernet bitterness helps. Definitely desserty though. — ★★★★★
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kvetcha commented on 1/23/2025:

Made this with Licor 43 in place of Tuaca. Desserty, but very delicious - kinda like an herbal-medicinal thin mint.

The Sovereign

1 1⁄2 oz Rye, Rittenhouse
3⁄4 oz Ramazzotti
3⁄4 oz Coconut liqueur, Kalani (Don't use Malibu)
1⁄2 oz Herbal liqueur, Green Chartreuse
Yields Drink
Authenticity
Authentic recipe
Creator
Mike Ryan
Source reference

Sable Chicago

Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
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Oakenshield

3 oz Scotch
1 oz Cynar
1 oz Walnut Liqueur, Nocello
1 pn Salt
Instructions

Make sure salt dissolves before adding ice. Orange peel garnish

Yields Drink
Authenticity
Unknown
Creator
Pip Hanson
Source reference

Marvel Bar

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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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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  • Dunderhead — Blended Scotch, Rum, Cynar, Cardamaro, Jamaican rum, Orange bitters, Orange peel
  • The Trooper — Reposado Tequila, Cynar, Aromatized wine, Maraschino Liqueur

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)
Similar cocktails
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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