Set The New Year On Fire

2 oz Scotch, Bowmore 12
3⁄4 oz Lime juice
1⁄2 oz Cane syrup (or simple syrup)
8 lf Mint (6-8)
1⁄2 oz Campari (as float)
Instructions

Muddle in a Collins, top with crushed ice, float Campari, add more ice, garnish with a lime shell filled with Bacardi 151 and set aflame.

Yields Drink
Authenticity
Authentic recipe
Creator
Yael Vengroff, NYC.
Source reference

http://liquor.com/recipes/set-the-new-year-on-fire/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • I subbed 1.75 Laphroaig 10 and .25 Laphroaig Quarter Cask. I shook this as it had lime. I liked it, then remembered I didn't float the Campari. Did that and then thought it was only so so (probably a 3). Skip the Campari!
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The Berkeleyside Cocktail

1 oz Vodka, Hangar One (Spiced Pear)
1 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Gran Classico
1⁄2 oz Lime juice
Instructions

Shake and strain into a cocktail glass.

Picture of The Berkeleyside Cocktail
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Really good, but I made mine a bit different with Ketel One grapefruit/rose with a dash of rose water. Maybe I'll try the original using Grey Goose Poire since I can't get the Hangar One...
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Pimm's Word

3⁄4 oz Gin
3⁄4 oz Pimm's No. 1 Cup
3⁄4 oz Cucumber liqueur, Thatcher's
3⁄4 oz Lime juice (Rangpur, if possible)
Instructions

Shake, up, sour glass or coupe.

Notes

Rangpurs have a touch of bitterness, so if using regular lime, a dash of lime or orange bitters might be appropriate.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Seems to evoke tangerine, much in the same way the Jasmine evokes grapefruit.
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Blackthorn Bramble

1 1⁄4 oz Gin
1 1⁄4 oz Sloe gin
1⁄2 oz Lemon juice
3 Blackberry
1⁄4 oz Honey syrup (2:1)
Instructions

Muddle, shake, double strain, rocks, garnish with a few more blackberries. Optionally, add a splash of soda.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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  • North by Northwest (Sweet Afton) — Gin, Sloe gin, Bianco Vermouth, Lime juice, Cinnamon syrup
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  • Running of the Bulls — Sloe gin, Genever, Herbal liqueur, Curaçao, Lemon juice, Lemon
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Judgment Day

1 1⁄2 oz Pisco, Macchu pisco
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1 Egg white
2 Allspice Dram, St. Elizabeth (spritzes, as garnish)
1 rinse Absinthe, Pernod
Instructions

Chill a coupe and rinse with Pernod. Dry-shake, then shake with ice and strain.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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  • Daiquiri-73 — Rum, Bitters, Lime juice, Agave syrup, Egg white, Honey syrup, Lime
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  • The St-Rita — Blanco tequila, Elderflower liqueur, Lime juice
  • Let's Get Lost — Pisco, Apricot liqueur, Orange bitters, Lemon juice, Cane syrup, Egg white, Orange flower water
  • Truly Scrumptious — Pisco, Pear eau de vie, Pineapple Gum Syrup, Lime juice, Cinnamon
Pierster commented on 3/24/2014:

Kind of a pisco sour with elderflower instead of simple syrup... me likey.

lunchFlower commented on 7/26/2020:

Seemed like it could use a little more sweetness, the .5 St Germain was not enough to balance the oz of citrus

La Perique

1 oz Rye (Rooibos-aromatized)
1 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Lemon juice
1⁄2 oz Dry vermouth
1 ds Orange bitters, Regans' orange bitters
Instructions

Shake, strain, up.

Notes

It obviously won't be the same as redistilling rye with rooibos, but infusing rooibos tea in rye works well here.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, boston apothecary.
Source reference

http://bostonapothecary.com/?p=1530

Curator rating
Not yet rated
Average rating
Not yet rated
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Fargo commented on 3/09/2014:

Practically a Blood and Sand with vermouth... scanty.

The Pipe

3⁄4 oz Rye (rooibos-aromatized)
3⁄4 oz Aquavit (caraway-forward)
3⁄4 oz Rosato Vermouth
3⁄4 oz Dry sherry
1 bsp Bénédictine
2 ds Peychaud's Bitters
1⁄2 oz Demerara Rum, Lemon Hart 151 (or El Dorado 151, as float)
Instructions

Stir, strain, up, float.

Notes

1. It obviously won't be the same as redistilling rye with rooibos, but infusing rooibos tea in rye works well here. 2. I've used both Lillet Rosé and Cocchi Rosa as substitutes for rosé vermouth, to good results.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, boston apothecary
Source reference

http://bostonapothecary.com/?p=1530

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Blue Steel

1 1⁄2 oz Old Tom Gin, Hayman's
3⁄4 oz Lemon juice
3⁄4 oz Pineapple juice
1⁄4 oz Cinnamon syrup
1⁄4 oz Herbal liqueur, Green Chartreuse (flamed, as garnish)
Instructions

Shake, strain, up, ignite Chartreuse in a glass and dash it onto the surface of the drink from above.

Notes

The Sanctuaria house cinnamon syrup features orange peel, vanilla, Pommeau, and brandy, so consider adding a bit of one or more of those for complexity.

History

Published in Matt Seiter’s "Sanctuaria: The Dive Bar of Cocktail Bars" ca. 2012

Yields Drink
Authenticity
Authentic recipe
Creator
Sanctuaria, St. Louis, MO.
Source reference

https://www.saucemagazine.com/places/by-the-book-matt-seiters-blue-stee…

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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Shawn C commented on 3/29/2025:

Thanks. Curated to another version of the archived link. Added the book reference in history in case link fails again.

Incanto

1 oz Cynar
1 oz Elderflower liqueur, St. Germain
1 oz Lime juice
2 oz Sparkling white wine, Gruet Blanc des blanc
1 twst Lemon peel (spiral, as garnish)
Instructions

Shake, strain into a flute, top with sparkling wine, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Sanctuaria, St. Louis, MO.
Source reference

http://cocktailvirgin.blogspot.com/2014/01/incanto.html

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Wonderfully complex and bitter apperativo!
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Cucina Bassa

1 oz Dry vermouth
3⁄4 oz Cynar
1⁄2 oz Elderflower liqueur, St. Germain
3 oz Sparkling white wine
1 twst Lemon peel (As garnish)
Instructions

Stir, strain over rocks and bubbles in a highball, stir, garnish, serve with straw.

Notes

Tall, sparkling version of Stephen Shellenberger's Scotch cocktail Alto Cucina.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Refreshing - similar character to Negroni Sbagliato. Also good with 1/4 oz Cocchi Americano :) (could see adding up to 1/2 oz if you like it sweeter)
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  • Roman Holiday — Prosecco, Cynar, Sweet vermouth, Maraschino Liqueur, Orange
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