A-go Flip

3⁄4 oz Bitters, Angostura
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Dominican Rum, Atlantico Reserva
1⁄2 oz Demerara syrup (1:1)
1 Whole egg
1 pn Cinnamon (As garnish)
Instructions

Dry shake, shake, strain, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Matt Poli, The Publican, Chicago, IL.
Source reference

http://www.seriouseats.com/recipes/2013/12/angostura-rum-sherry-flip-ag…

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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23 Skiddoo

1 oz Gin
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Simple syrup (thyme-infused)
1⁄4 oz Lemon juice
3 oz Sparkling white wine
1 spg Thyme (as garnish)
Instructions

Stir (or shake), strain into a flute, top with sparkling wine, garnish.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Eleven Madison Park, NYC.
Source reference

http://www.seriouseats.com/recipes/2011/12/23-skiddoo-champagne-cocktai…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Thunder Road

1 oz Apple brandy, Lairds
1 oz Bourbon
3⁄4 oz Ginger-Honey Syrup
1⁄2 oz Lemon juice
1 t Sorel liqueur
4 oz Water (hot)
1 Cinnamon stick (as garnish)
Instructions

Build in a mug. Garnish with a cinnamon stick and a pinch of either cinnamon or nutmeg.

Notes

Can also work as a shaken sour served cold and topped with ginger beer.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles
Curator rating
Not yet rated
Average rating
Not yet rated
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South x Southwest

1 1⁄2 oz Reposado Tequila
1 oz Elderflower liqueur, St. Germain
1 oz Lemon juice
1 ds Bitters, Fee Brothers Old Fashion
3 oz Moscato d'Asti
2 spg Rosemary (1 muddled, one as garnish)
Instructions

Muddle, shake, strain into a Collins filled with ice, and top with the Moscato (or other sweet/off-dry sparkling wine).

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Josh Pearson, Sepia, Chicago, IL.
Source reference

http://www.seriouseats.com/recipes/2012/12/sepia-tequila-sparkling-wine…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Tar Pit

1 1⁄2 oz Highland Scotch
3⁄4 oz Nocino
3⁄4 oz Sweet Marsala
1 Cherry (as garnish)
Instructions

Stir, strain, up, garnish.

History

Imbibe attributes this to Pomodoro, Shellenberger's current place of employment, but Stephen clarified on Facebook that he came up with it seven years ago at Dante. He sometimes makes it with melted chocolate and cream as a "Chocolate Martini."

YieldsDrink
Year
2006
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, Dante, Cambridge, MA.
Source reference

Imbibe Magazine

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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One-Two Punch

1 1⁄2 oz Blended Scotch, Johnnie Walker Double Black Label
1⁄2 oz Lemon juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup (citrus oleo-saccharum; see note)
3 oz Pilsner, Prima Pils
1 wdg Grapefruit (as garnish)
Instructions

Stir, strain into a pilsner glass over ice, top with pilsner, garnish with a grapefruit half wheel and a pinch of La Boíte Borneo N. 26 Spice Mix.

Notes

Citrus oleo-saccharum: zest 3 lemons and 3 grapefruits and place into a bowl with 12 oz sugar and let stand for 1 hour. Add 12 oz boiling water, stir, fine strain, and cool.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jeff Bell, NYC.
Source reference

http://liquor.com/recipes/one-two-punch/

Curator rating
Not yet rated
Average rating
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Tequila Sunrise (revamped)

2 oz Blanco tequila, Pueblo Viejo
3⁄4 oz Lemon juice
1⁄2 oz Orange cordial
1⁄2 oz Grenadine (as float/sink)
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain, up, add grenadine and allow it to sink to the bottom of the glass, garnish.

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

http://themixlab.wordpress.com/2013/12/22/tequila-sunrise/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Pretty good. Added a 1/4 oz of apple cider vinegar after trying to give some depth.
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Peychaud's Sour

1 oz Peychaud's Bitters
1 oz Absinthe, St. George
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 Egg white
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up.

YieldsDrink
Authenticity
Authentic recipe
Creator
Ira Koplowitz
Source reference

http://www.lthforum.com/bb/viewtopic.php?f=32&t=35751&sid=3877202dce934…

Curator rating
Not yet rated
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In Brighter Flames Array'd

1 1⁄4 oz Apple brandy, Germain-Robin
1 oz Madeira (Rainwater)
3⁄4 oz Ginger liqueur, Domaine de Canton
1⁄4 oz Amaro Sibilla
20 dr Bitters, Bittered Sling Moondog
Instructions

Stir, strain, up.

Notes

This will probably be better with Sercial - the older the better. It needs a bit of cut, and reducing the ginger liqueur isn't going to do it. The bitters are interesting - smoky, minty/herbal.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Five Points Sour

2 oz Irish whiskey, Redbreast
3⁄4 oz Lemon juice
1⁄2 oz Cinnamon syrup (or other sweetener)
1⁄4 oz Port (as float)
Instructions

Shake, strain over one big rock, float.

Notes

Other sweeteners work well: orange liqueur, cinnamon syrup, Bénédictine, Rooibos syrup, etc.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://en.wikipedia.org/wiki/Five_Points,_Manhattan

Curator rating
Not yet rated
Average rating
4.5 stars
(15 ratings)
From other users
  • Sooo good! Cinnamon syrup works well in this, but interested in trying variations. Also, I used 10 yr taylor's tawny port and upped it to 1/2 oz. Heavy!
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Delicious. Didn't have any Orinoco bitters so I used 50/50 cardamom and Angostura. Nicely done 4/5.

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