Romeo Sierra

2 oz Gin, Hendrick's
1⁄2 oz Elderflower liqueur, St. Germain
3⁄4 oz Apricot liqueur, Rothman & Winter
1⁄2 oz Lemon juice
1 twst Lemon peel (garnish)
Instructions

Shake, double strain, cocktail glass, garnish with 1-2 strips of lemon peel.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Ruby Tuesday

1 1⁄2 oz Rye
1 oz Bénédictine
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
5 Cherry (Fresh black cherries)
1 twst Lemon peel (As garnish)
Instructions

Muddle the cherries. Add remaining ingredients. Shake, double strain, straight up, garnish.

History

From Speakeasy: Classic Cocktails Reimagined From New York’s Employees Only Bar by Jason Kosmas and Dushan Zaric

Yields Drink
Authenticity
Unknown
Source reference

http://imbibemagazine.com/Ruby-Tuesday-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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  • Lady Midnight — Calvados, Sweet vermouth, Bénédictine, Herbal liqueur, Bitters, Cherry

J. Alfred Prufrock

1 1⁄2 oz Peach Shrub
1 1⁄2 oz Vodka
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Lime juice
3 oz Club soda
Instructions

Combine all ingredients except soda in a shaker with ice, shake, strain into an ice-filled collins glass, add soda and stir. Garnish with peach wedge.

Notes

Peach Shrub: Cut 2 pounds of ripe peaches (including skins) into 1 inch cubes, stir in 1 cup granulated sugar; muddle lightly. Refrigerate 24 hours to allow sugar to fully dissolve. Add 1 cup White Balsamic Vinegar. Refrigerate for 4 days, stirring occasionally. Strain through a fine sieve and discard solids. Yields approx 20 oz

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Lance Bridges, San Diego, CA
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Maybe a .5 oz of peach schnapps to finish drink. Awesome drink
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  • Pearly* — Nicaraguan Rum, Apple liqueur, Soda water, Lime juice, Honey syrup
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  • Manzanasada — Tequila, Mezcal, Ginger beer, Apple cider, Lemon juice
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Plasmatic Mary

1 1⁄2 oz Vodka
1 1⁄2 oz Dry vermouth, Noilly Prat Original Dry
4 dr Celery bitters, Fee Brothers
1⁄2 oz Genepy, Dolin Genepy des Alpes
6 oz Soda water
1 sli Green Onion
Instructions

Build in Collins Glass, over ice, add soda water last

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Robert Jones
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
Similar cocktails
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Clavo y Concha

1 1⁄2 oz Mezcal
3⁄4 oz Batavia Arrack
3⁄4 oz Lime juice
1⁄2 oz Triple sec, Cointreau
3 ds Hellfire Habanero Shrub, Bittermens
Instructions

Shake, strain, rocks

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Sub 0.25 oz Ancho Reyes for shrub. Add 0.3 oz simple syrup.
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  • The Misfit — Mezcal, Pear eau de vie, Allspice Dram, Lime juice, Honey syrup
  • Moment in the Sun — Applejack, Mezcal, Lemon juice, Honey syrup
  • La Otra Palabra — Mezcal, Herbal liqueur, Lime juice, Agave syrup, Maraschino cherry

Years Of Worry

2 oz Bourbon (100 proof)
3⁄4 oz Crème de Banane, Giffard
1⁄4 oz Aromatized wine, Cocchi Americano
1 ds Bitters (Xocolatl Mole)
Instructions

Stir and strain into a rocks glass containing one large rock.

Picture of Years Of Worry
2011 Kindred Cocktails
Yields Drink
Authenticity
Unknown
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Delicious but a bit sweet - cut the banana to 1/2
  • Dessert! Used chocolate bitters and home-made crème de banane. I should make again with a better more banana-y liquer.
  • Sweet, test with 2-1/2-1/2 next time — ★★★★
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  • Best Friend — Pineapple rum, Brandy, Sweet vermouth, Rum, Becherovka, Black Balsams, Bitters
  • Spice Trade — Añejo rum, Amaro Meletti, Sherry, Falernum
sevyryelsdorn commented on 1/13/2018:

Quite good - I tried adding a dash of allspice dram to it as well, which was an interesting variation - not necessarily better.

mjforres commented on 3/25/2018:

I tried this with Buffalo Trace, homemade banana liqueur,and Cardamaro for the aromatized wine.  I didn't have mole bitters so I used root beer bitters.  And then I made a couple more.

applejack commented on 7/01/2018:

Made this with OGD 100 and 10 drops of Bittermens Xocolatl Mole Bitters, 50 revolution stir count.  Liked the flavor profile (reminded me a bit of a stirred boozy version of Bananas Foster), but thought it was a bit sweet for me as written.  Added an additional 10 drops of mole bitters, and per a previous suggestion, spritzed the inside and top of the glass with allspice dram, which I thought was a slight improvement to the drink.  Either way, a very tasty flavor profile.

For whom the sun rises

1 1⁄2 oz Amaro Sibilla
3⁄4 oz Grapefruit juice
1⁄4 oz Maraschino Liqueur, Maraska
1⁄4 oz Lime juice
1⁄4 oz Simple syrup
5 dr Salt (salt solution 3:1 kosher salt to water)
1 twst Grapefruit peel
Instructions

Shake, double strain, chilled coupe

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Neal Bodenheimer, Cure, New Orleans
Source reference

http://ruhlman.com/2013/11/friday-cocktail-hour-for-whom-the-sun-rises/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Interesting combination of flavors, but never really seemed to come together.
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christina in tacoma commented on 6/14/2014:

I decided to try this since my bottle of Sibilla hasn't been touched in over a year (it's intense!) and I really like grapefruit juice with other amari such as Cynar. I did make the following substitutions: Luxardo Maraschino as that is what I have, honey syrup instead of simple since it was made, and a pinch of kosher salt instead of making a solution. My grapefruit was pink, but I'd like to try white when I can find one.

Thoughts: for me, better on the rocks- the extra dilution and chilling softened the bitter and sweet notes. The maraschino was just a bit too dominant. I haven't had Maraska's brand in a couple years but I remember it being mellower. I'm tempted to play with adding a touch of something like Maurin Quina or Gran Classico next time, and maybe a little more lime, but overall this is good.

The Old Man's Fashioned

1 1⁄2 oz Islay Scotch, Laphroaig 10 (Earl Grey tea-infused)
1⁄2 oz Brandy
3⁄4 oz Cinnamon syrup
3 ds Bitters, Angostura
2 twst Orange peel (one muddled, one as garnish)
Instructions

Muddle twist in bitters and syrup, build in glass over rocks, express and insert twist.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA, CA.
Source reference

http://www.lalovingcup.com/issue-no-025-my-heart-belongs-to-daddy-fathe…

Curator rating
Not yet rated
Average rating
Not yet rated
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Lincoln's Peach

1 1⁄2 oz Islay Scotch, Laphroaig 10
1 oz Calvados
1 oz Peach liqueur
1 oz Lemon juice
3⁄4 oz Maple syrup
2 oz Tea, Lapsang Souchong (2-3 oz, chilled)
1 Peach
2 dr Vanilla extract
Instructions

Chop half the peach into cubes for muddling and slice the other half for garnish. Muddle the peach in maple and vanilla, add other liquids and shake with five cubes, dump, top with more ice, garnish with peach slices, serve with straw.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA, CA.
Source reference

http://www.lalovingcup.com/issue-no-025-my-heart-belongs-to-daddy-fathe…

Curator rating
Not yet rated
Average rating
Not yet rated
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Peat-er & the Wolf

2 oz Islay Scotch, Laphroaig 10
1⁄2 oz Allspice Dram, St. Elizabeth
1 oz Lime juice
1 oz Ginger syrup
2 oz Ale, Theakston Old Peculier (or Newcastle Brown Ale, to top)
1 Candied ginger (as garnish)
Instructions

Shake for 30 seconds, strain over rocks in a highball, top with brown ale, garnish with candied ginger.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, ink, LA, CA.
Source reference

http://www.lalovingcup.com/issue-no-025-my-heart-belongs-to-daddy-fathe…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Well crafted, enjoyable though of course a taste for peaty scotch and dark beer is a prerequisite. I like how the strong flavors peek out from under the beer.
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