Norman

1 oz Calvados (- calvados)
1 oz Sweet vermouth (- sweet vermouth)
1 t Fernet Branca (- fernet branca)
1⁄2 oz Bénédictine (- benedictine)
Instructions

Stir over ice, strain

YieldsDrink
Authenticity
Authentic recipe
Source reference

BC Liquor Store "Taste" magazine winter 2013

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Average rating
3.5 stars
(2 ratings)
From other users
  • Smooth and tasty. A bit sweet.
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Brooklyn Sour

1 1⁄2 oz Genever
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup (or simple syrup)
1 bsp Marmalade
3⁄4 oz Ale, Brooklyn Hemispherical Bitters Local 2 (as float)
Instructions

Shake, strain, up, float the beer over the back of a spoon on top, New York Sour-style.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jeff Lucas, The Mix Lab
Source reference

http://themixlab.wordpress.com/2012/01/10/the-new-york-sour-the-brookly…

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Spanish Coffee (Huber's Café)

3⁄4 oz Overproof rum (151 proof)
1⁄2 oz Triple sec, Bols
2 oz Coffee liqueur, Kahlua
3 oz Coffee (hot)
1 ? Whipped cream (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Add rum and triple sec to tempered mug and ignite, putting out with Kahlua and topping with coffee. Float whipped cream and sprinkle nutmeg.

YieldsDrink
Authenticity
Authentic recipe
Creator
Huber’s Café, Portland, Oregon
Source reference

http://imbibemagazine.com/Spanish-Coffee-Recipe

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Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Did not use overproof, try again with. Strong — ★★★
  • Made without the pyrotechnics and reduced Kahlua, with Lemon Hart. Alright.
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Hunter-Gatherer

1 oz Rye, Rittenhouse
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Becherovka
1⁄2 oz Jägermeister
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (flamed, as garnish)
Instructions

Stir. Strain. Up. Flamed orange twist.

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • 4.5 - one ds bitters next time — ★★★★
  • What a tasty cocktail! Spicy, but the orange accents it beautifully. A great fall/winter drink. — ★★★★★
  • Made this 3x with Berovoka, Drambuie, and Goldslager. All were good but none totally blew me away.
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What a tasty cocktail! Spicy, but the orange accents it beautifully. A great fall/winter drink. 

Spiced Pear Punch

6 oz Old Tom Gin, Ransom
6 oz Cognac
6 oz Ginger liqueur, King's Ginger
6 oz Pear puree (roasted; see note)
3 oz Lemon juice
18 oz Prosecco (dry, fruity)
Instructions

Combine everything but the Prosecco in a pitcher and chill. When ready to serve, pour over an ice block in a punch bowl and add chilled Prosecco to top. Garnish with lemon wheels, pear slices, star anise, and cinnamon sticks.

Notes

"To make the roasted pear purée: Preheat oven to 350 degrees F. Peel, halve and core 5 ripe pears (Carlson uses Bartlett and Anjou, but any variety will work as long as they’re ripe). Arrange in a roasting pan with 4 tablespoons of demerara sugar, 4 ounces of brandy or Cognac, 6 cinnamon sticks, 8 star anise and 12 cloves. Cut 1 vanilla bean lengthwise; scrape out the seeds and add them to the roasting pan along with the pod. Roast for 30 minutes. Remove the spices and vanilla bean pod, then purée the pears and liquid in a blender or food processor."

YieldsDrink
Authenticity
Authentic recipe
Creator
Anne Carlson, In Fine Spirits Lounge, Chicago, IL.
Source reference

http://imbibemagazine.com/Spiced-Pear-Punch-Recipe

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Fernet Champagne Flip

1 oz Fernet Branca
1 oz Ginger liqueur
1⁄2 oz Meyer lemon juice
1 Egg white
2 ds Bitters (aromatic)
1 1⁄2 oz Champagne
1 twst Lemon peel (as garnish)
1 spg Mint (as garnish)
Instructions

Dry shake, shake, strain over Champagne, garnish.

Notes

The garnish at the link is gorgeous.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Danguole, 10th Kitchen.
Source reference

http://www.10thkitchen.com/2013/12/fernet-champagne-flip/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Mostly tastes like fernet.
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Hoperol Flip

1 1⁄2 oz India Pale Ale
1 oz Aperol
3⁄4 oz Old Tom Gin
3⁄4 oz Lemon juice
1 Egg white
1 twst Orange peel (as garnish)
Instructions

Dry shake, shake, strain over IPA, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Danguole, 10th Kitchen.
Source reference

http://www.10thkitchen.com/2013/12/hoperol-flip/

Curator rating
Not yet rated
Average rating
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The Midtown

1 1⁄2 oz Gin, Hendrick's
3⁄4 oz Grenadine
2 ds Syrup of roses
2 sli Lemon
6 lf Mint
4 oz Sparkling white wine (to top)
1 twst Lemon peel (as garnish)
Instructions

Over ice, shake everything but the sparkling wine, strain into a flute, top with bubbles, twist.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Snackbar, Oxford, MS
Source reference

http://imbibemagazine.com/The-Midtown-Cocktail-Recipe

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Curated this slightly. Added rose syrup as per cited link. Added year cite. Clarified lemon and mint and the instructions.  Thanks,  Zachary

Fig and Sage

6 lf Sage
2 oz Irish whiskey, Jameson
1 oz Fig syrup
1⁄2 oz Lemon juice
Instructions

Muddle sage leaves slightly, add whiskey, syrup, and lemon juice. Shake w/ice & double strain over a rocks glass w/fresh ice. Garnish with a sage leaf after rubbing around the rim of the glass.

Notes

These proportions can be a little sweet, depending on the strength of the syrup--you can just use less of it too.

YieldsDrink
Authenticity
Unknown
Creator
The Loaf
Source reference

http://chowhound.chow.com/topics/927455#8525658

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Average rating
3 stars
(1 rating)
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World Cup

2 oz Cachaça, Mae de Ouro
1⁄2 oz Demerara syrup (skinny)
2 sli Tangerine (eighths)
2 sli Lime (eighths)
2 ds Orange bitters, Regans' orange bitters
1⁄2 oz Amaro Nonino
Instructions

Muddle fruit in shaker, add liquid ingredients, shake and strain into a rocks glass over large ice.

Notes

On good KD [ed. note Kold Draft ice cubes] it can take a bit to get your water content with all that fruit. I used muddling eighths of both lime and tangerine.

YieldsDrink
Year
2009
Authenticity
Unknown
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • I only had 1 1/2 oz cachaca left so I made up for it with 1/2 oz havana club rum. Delicious!
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