No. 39

1 1⁄2 oz Cognac
3⁄4 oz Pineapple syrup
3⁄4 oz Lime juice
1⁄2 oz Herbal liqueur, Green Chartreuse
Instructions

Shake, strain, up (or crushed ice to dry it out).

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

http://nymag.com/arts/books/features/brothels-2012-3/

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
From other users
  • Tried it up. Very sweet and sour; probably worth trying the crushed ice version. Pineapple and chartreuse are a natural pairing. — ★★★★
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Branches In A River

1 1⁄2 oz Genever, Bols
3⁄4 oz Aromatized wine, Lillet Rose
3⁄4 oz Zirbenz Stone Pine Liqueur
1⁄2 oz Apricot eau-de-vie, Blume Marillen
1⁄4 oz Beet syrup
1 ds Bitters, Bittercube Bolivar
1 ds Bitters, Brooklyn Hemispherical Bitters Black Mission Fig
2 spg Thyme (small; one muddled, one as garnish)
1 twst Lemon peel (as garnish)
Instructions

Muddle, shake, strain, up, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Raul, Death to Sour Mix.
Source reference

https://web.archive.org/web/20140604231349/www.deathtosourmix.com/mxmo-…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Needs curation for an error in the current listed recipe, and for a dead/compromised link. The old link results in a redirect that is blocked by my anti-virus software. I took a look with the Wayback Machine and the following capture looks like a good replacement for the current link: https://web.archive.org/web/20140604231349/www.deathtosourmix.com/mxmo-… (Some of the later versions had missing parts on the page.) The recipe should be 1 dash of the Mission Fig bitters rather than 1 oz.

Fox In The Garden

1 1⁄2 oz Gin, St. George Terroir
1 1⁄2 oz Beet juice
1⁄2 oz Cynar
1⁄2 oz Lemon juice
1⁄2 oz Beet syrup
2 ds Rhubarb bitters, Brooklyn Hemispherical Bitters Rhubarb
2 spg Mint (small; one as garnish one muddled)
Instructions

Muddle, shake, double strain, up, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Raul, Death to Sour Mix.
Source reference

http://www.deathtosourmix.com/fox-in-the-garden/

Curator rating
Not yet rated
Average rating
Not yet rated
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Bison in the City

2 oz Bison grass vodka
3⁄4 oz Cranberry syrup
1⁄2 oz Meyer lemon juice
1 ds Orange bitters, Regans' orange bitters
Instructions

Shake, double strain, fresh cranberry garnish.

Notes

S&G's recipe for cranberry syrup is 6 oz of whole cranberries cooked in 1 cup water and 1/2 cup turbinado sugar for five minutes on medium heat, then cooled and strained.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Sass & Gin
Source reference

http://sassandgin.blogspot.com/2013/12/bison-in-city.html

Curator rating
Not yet rated
Average rating
Not yet rated
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Fine Feller

2 oz Rye
3⁄4 oz Honey syrup (1:1, evergreen-infused)
3⁄4 oz Apple cider
3⁄4 oz Tea (Darjeeling, chilled)
1 twst Lemon peel (as garnish)
Instructions

Build in glass over crushed ice, twist.

Notes

To make the evergreen honey syrup, infuse 1/2 cup of pine, spruce, or fir needles in 2 cups water and 2 cups raw honey.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Daniel Hyatt, San Francisco, CA.
Source reference

http://www.seriouseats.com/recipes/2013/12/fine-feller-rye-cider-pine-n…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Windsor Knot

1 oz Cognac, Pierre Ferrand 1840
1 oz Rye, George Dickel
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Cynar
1 t Bénédictine
1 twst Orange peel
Instructions

Stir, strain, rock, twist.

History

One of Gaz Regan's 101 Best New Cocktails 2013.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Richard Yarnall, Orange County Bartenders’ Cabinet, CA.
Source reference

http://drinkwire.liquor.com/post/101-best-new-cocktails-windsor-knot-by…

Curator rating
Not yet rated
Average rating
3.5 stars
(26 ratings)
From other users
  • Nice, balanced spirit-forward cocktail. Watch the amount of benedictine.
  • Alto Cucina/Doe's Path via Vieux Carre. Found via Eric's Tumblr.
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Being a huge Cynar fan, it fit right in with this Vieux Carre variation. Nicely done.

Nice, but the Cynar gets a bit lost for me. Might up it to 3/4 and try again.

Winterfall

1 oz Apple brandy, Lairds
1 oz Galliano
3 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Stir, strain, rocks glass/no ice. Drop or discard twist according to your Sazerac preference.

History

Created for MxMo LXXX: Anise, December 2013. A lazy (no rinsing!) riff on the Sazerac.

Picture of Winterfall
YieldsDrink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • The Peychauds make this pretty but add little taste given the Galliano. I like the idea of this as a 2 ingredient 1:1 cocktail.
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mako commented on 1/17/2021:

Nice drink but this is really nothing like a sazarac. 

Affinity (blanc)

1 oz Speyside Scotch, Glenfarclas 105 (or other high proof Scotch)
1 oz Bianco Vermouth, Dolin
1 oz Dry vermouth, Dolin
2 ds Orange bitters
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Notes

A high proof Scotch will achieve the best balance. Based on the ratios from the Savoy's Affinity.

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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The Sherbet Fountain

2 oz Rye
1⁄4 oz Absinthe
1⁄2 oz Ginger syrup
1⁄2 oz Lemon juice
1 ds Cranberry bitters, Fee Brothers Cranberry
1 part Sugar (Sherbet powder for rim)
Instructions

Shake all ingredients over ice, double strain in sherbet powder rimmed tulip glass.

Notes

*Sherbet Powder: 1 tsp citric acid, 1 tsp baking soda, 1 tsp lemon powder, 1/3 cup icing sugar.

History

Sherbet Fountain is a fizzy, tart, and sweet powder my British mother let me eat when I was a kid that came with a stick of black licorice which was meant to be dipped into the powder and licked off. (Sort of a more sophisticated Fun Dip). This is my homage to that candy.

YieldsDrink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Canteiro

1 oz Madeira (Finest Medium Rich)
1 oz Haitian Rum, Barbancourt 8
3⁄4 oz Madeira (Rainwater)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Simple syrup (piloncillo syrup, see note)
1 bsp Bitters, Bittermens New Orleans Coffee (about 2 droppers)
1 twst Orange peel (as garnish)
1 sli Chili pepper (fresh, like a Cayenne - as garnish)
Instructions

Stir, strain, garnish. For the garnish, cut a swath of orange peel, slit it down the middle and fit a thin strip of chile into the slit. It should just give a bare heat to the drink.

Notes

I'm using Henriques and Henriques for the Madeira. For the piloncillo syrup, melt a cone of piloncillo sugar in sufficient water and simmer until dissolved. Cool slightly and strain into a squeeze bottle. Preserve with a bit of vodka.

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