Amertinez

1 1⁄4 oz Gin
2⁄3 oz Cynar
2⁄3 oz Sweet vermouth
1⁄4 oz Maraschino Liqueur
2 ds Orange bitters
1 twst Orange peel (as garnish)
Instructions

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

YieldsDrink
Authenticity
Unknown
Creator
Chris Hannah at Arnaud's French 75
Source reference

http://cocktailvirgin.blogspot.com/2013/04/amertinez.html

Curator rating
4 stars
Average rating
4 stars
(47 ratings)
From other users
  • Very interesting and complex. I get a banana taste that is tempered by the orange and bitter. Gin just gives it depth. Might be even better with a more botanical gin. Used 4:2:2:1 ratio.
  • Liked this a lot! Switched out maraschino liqueur for lemon juice, and an an arena cherry instead of the orange peel and greatly enjoyed. Cheers!
  • To try
  • Solid. Well balanced and easy drinking.
  • OK if you like Cynar. Will make again to see if it grows on me.
  • Sophisticated, Cointreau-like. — ★★★★
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This is truly an excellent, delicious drink that I have taught to several bartenders around the country, always crediting Mr. Hannah of course.  I just noticed that the find.eat.drink website has an entry for Mr. Hannah dated 18 July 2011, (http://www.findeatdrink.com/Index/Drink/Entries/2011/7/18_chris_hannah_…) that offers slightly different proportions:

1.25 oz Gin / 0.75 oz amaro /0.75 oz sweet vermouth / 0.25 oz maraschino liqueur / 2 ds orange bitters

I don't know that 0.66 oz (20 mL) will be all that different than 0.75 oz (22 mL) - perhaps the 20 mL version gives you more of a 50/50 drink (that is, 37 mL gin and 40 mL of the amaro/vermouth. I suppose you could go fully metric, too:

40 mL gin / 20 mL amaro / 20 mL sweet vermouth / 10 mL maraschino

Most of the recipes for this drink I've seen online seem to specify a London dry gin, but I think that an Old Tom gin would have been used when the original Martinez was made, and I think that Hayman's works quite well.

 

I made two of these last night with the recently released Cynar 70 - they were excellent! This is one of my favorite drinks, and I think I will be making it this way in the future. The increased alcohol content is not noticeable on the palate, but I did feel it. 

Has a Black Lodge to start the evening tonight, so I thought I would try one of these with Michter's single barrel rye instead of the gin. It works but definitely not as good as the original - the gin gives a much cleaner flavor, the whiskey dulls the drink.

With rye, this is close to a Little Italy and quite good as well.

The Tempest

1 1⁄2 oz Zwack liqueur
3⁄4 oz Lime juice
1⁄2 oz Ginger syrup
1 ds Bitters
1 oz Soda water
1 wdg Orange (as garnish)
Instructions

Shake, strain over crushed ice, top with club soda, garnish with an orange slice.

YieldsDrink
Authenticity
Authentic recipe
Creator
House of Zwack
Source reference

http://cocktails.about.com/od/Liqueur-Cocktail-Recipes/r/The-Tempest-Co…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Made with ginger-honey syrup since that's what I had, and it worked well.
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Kirkwood

1 1⁄2 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Cynar
2 ds Grapefruit bitters
1 twst Grapefruit peel (as garnish)
Instructions

Stir with ice and strain into a cocktail glass. Garnish with a grapefruit twist.

YieldsDrink
Authenticity
Unknown
Creator
Miles Macquarrie of Leon's Full Service in Decatur
Source reference

http://cocktailvirgin.blogspot.com/2013/02/kirkwood.html

Curator rating
Not yet rated
Average rating
4 stars
(32 ratings)
From other users
  • Underrated! Well balanced but everything shines through ***** — ★★★★★
  • tasty....next time will only use 1 dash of grapefruit bitters
  • Interesting how the floral elderflower stays present but is recontextualized with the tobacco/caramel seriousness. Sweet coffee on the finish.
  • Made with Old Overholt rye and Carpano Antica Formula. Tasty boozy, maybe for fall. 2nd version upped rye to 1.75. Also good.
  • Used Wild Turkey 101 rye and Fee Bros Grapefruit bitters. Easy to drink. Rate 4.0
  • Sprightly! Nice sort of Manhattan-plus, with a spring in its step.
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bwian commented on 3/12/2019:

Flavors are nice, but for my palate, this is too sweet as written. Next time I'll play with the proportions a bit, probably increasing the rye to 2 oz. and/or dialing down the St. Germain and Punt e Mes.

Fall From Grace

1 1⁄2 oz Irish whiskey, Kilbeggan
1⁄2 oz Cynar
1⁄2 oz Zwack liqueur
1⁄4 oz Aromatized wine, Lillet Rouge
1 ds Rhubarb bitters, Fee Brothers Rhubarb (1-2 dashes)
Instructions

Stir, strain, up, optional lemon twist garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Adam Robinson, Park Kitchen, Portland, OR.
Source reference

http://cocktails.about.com/od/whiskeyrecipes/r/fallfromgrace.htm

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Home Wrecker

1 1⁄2 oz Rye, Old Overholt
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
Instructions

Shake with ice and strain into a cocktail glass.

YieldsDrink
Authenticity
Unknown
Creator
John Nugent, Silvertone
Source reference

http://cocktailvirgin.blogspot.com/2013/05/home-wrecker.html

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
From other users
  • Inoffensive, even good, but uninspired.
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Vieux Mode

2 oz Bourbon, Four Roses
1⁄2 oz Suze
1⁄2 oz Triple sec, Cointreau
2 ds Bitters
Instructions

Stir all ingredients together in an ice filled mixing glass and strain over a large cube-filled glass

History

French take on an Old Fashioned

Picture of Vieux Mode
2011 Kindred Cocktails
YieldsDrink
Authenticity
Altered recipe
Creator
El Jefe
Curator rating
Not yet rated
Average rating
3 stars
(13 ratings)
From other users
  • too much cointreau way too much — ★★
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bza commented on 3/09/2014:

We appear to have found the first Kindred troll! Maybe if you make it an honest-to-goodness middle-ground old-fashioned it will go away....

so, what happened to our buddy fargo? he pulled his one and only cocktail?

Dark and Stormy (Brad Thomas Parsons Recipe)

2 oz Bermuda rum, Gosling's Black Seal
1 oz Simple syrup (see note)
2 ds Bitters, Angostura
2 ds Bitters, Scrappy's Lime
4 oz Ginger beer (to top)
1 wdg Lime
Instructions

Combine syrup, rum, and bitters in highball filled with ice, top off with ginger beer. Squeeze lime wedge into drink, drop spent wedge into glass. Stir and serve.

Notes

For syrup: 1 cup sugar, 1 cup water, zest of two limes, 6-inch knob of ginger peeled and sliced thin. Combine ingredients in a medium saucepan, bring to low boil and remove from heat; let cool, strain and refrigerate up to one month.

YieldsDrink
Authenticity
Authentic recipe
Source reference

Bitters, by Brad Thomas Parsons.

Curator rating
Not yet rated
Average rating
5 stars
(3 ratings)
From other users
  • Spring Break
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Curated this a bit - removed the simple syrup instructions from the recipe - it was seriously line breaky.

This drink seems really really sweet to me - it might have a lot of lime flavor from bitters and the syrup, but it looks like it's out of balance. Maybe Dan should take a swing at it for us ;)

Thanks,

Zachary

Francesco

3⁄4 oz Rye, Templeton Rye
3⁄4 oz Averna
3⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Triple sec, Cointreau
Instructions

Stir, strain, no garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Balena, Chicago
Source reference

http://balenachicago.com

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Used High West Double Rye (46 abv)--a hair over 0.75 oz. Full-flavored. Rate 5 easily. A great cocktail for rye or Averna lovers. And easy to make.
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Ultimatum

3⁄4 oz Zwack Unicum
3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Maraschino Liqueur
3⁄4 oz Lime juice (or lemon)
Instructions

Shake, strain, up.

Notes

I named this, but I'm sure this drink's been done dozens of times.

YieldsDrink
Year
2013
Authenticity
Unknown
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Dan commented on 1/05/2014:

You're killing me with you stash of Unicum. Next you'll be posting Malort recipes.

You should head down to New York and pick up a bottle. Unicum tastes like it used to steal Fernet's lunch money, and a liter goes for the same price as a fifth of Fernet.

The Safe Word

1 1⁄2 oz Reposado Tequila
3⁄4 oz Aperol
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Sorel liqueur
2 dr Peychaud's Bitters
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, rocks, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sother Teague, Amor y Amargo, NYC.
Source reference

http://jackfrombrooklyn.com/recipe/the-safe-word/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Very nice. Warmth and spice from the Sorel complements the smoke and fruit from the tequila, with the other liqueurs adding orange and wine notes. The balance isn't as sweet as it looks on paper. I would cut back on the tequila a bit as it can dominate.

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