Raton Canyon Cocktail

1 1⁄2 oz Old Tom Gin, Ransom
1 1⁄2 oz Amaro Montenegro
1⁄4 oz Maraschino Liqueur
3 ds Cardamom bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Danguole, 10th Kitchen.
Source reference

http://www.10thkitchen.com/2013/12/raton-canyon-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(24 ratings)
From other users
  • Found the amounts to work well as written for Maraska maraschino and Dashfire cardamom bitters.
  • Solidly good drink, although the maraschino (used luxardo) is a little heavy.
  • A fantastic drink — layered and balanced. Works well in all seasons. My only adjustment was to bump the Maraschino down to a tsp. — ★★★★★
  • Very good. Personally added 1/8-1/4 oz rich simple.
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I can sum it up in three words: A FANTASTIC DRINK! I rated this drink as a five, something I raarely do. I rate a drink when: the drink is relatively easy to fix, and does not take much time to prepare. Also, the ingredients are easy to find, can be used in a variety of drinks (I hate to buy an ingredient that is somewhat pricey--say $30 on up--and is used only for that drink); i.e., the ingredients are versatile, and a will not lanquish on the shelf for years. Also, the drink is inherently tasty, it's not one that you have to "aquire" a taste for. Finally, it's drink that is popular with the general public and had been popular for several decades. Drinks like the martini, or the old fashioned, or the Rob Roy are examples of drinks that I would rate a five, even though I, personally don't care for vodkas. The Raton Canyon Cocktail, in my opinion should justify a five rating: All of the ingredients are easy to find and buy, individually they aren't real expensive, but each one can be used in many different cocktail recipies. It's a very tasty drink, with a variety of ingredients that blend together simply marverously into what I describe as a truly unforgettable. Yes, with no doubt, the Raton Canyon Cocktail is truly a five cocktail. Bottoms up, but slowly, and enjoy a truly unforgettable drink.

I can sum it up in three words: A FANTASTIC DRINK! I rated this drink as a five, something I raarely do. I rate a drink as a five when: the drink is relatively easy to fix, and does not take much time to prepare. Also, the ingredients are easy to obtain, and they can be used in a variety of drinks (I hate to buy an ingredient that is somewhat pricey--say $30 on up--and is used only for that drink); in short the ingredients are versatile, and a will not lanquish on the shelf for years, seldom used. Also, the drink is inherently tasty, it's not one that you have to "aquire" a taste for. Finally, it's a drink that is popular with the general public and has been popular for several decades--in short, not a fad.

Drinks like the martini, or the old fashioned, or the Rob Roy are examples of drinks that I would rate a five, even though I, personally don't care for dry martinis. In my opinion, it's easy to justify a five rating for The Raton Canyon Cocktail: Only a few ingredients are needed, all of the ingredients are easy to find and buy; individually they aren't real expensive, and each ingredient is versatile, i.e. each one can be used in a variety of different cocktails In short, it's a very tasty drink, with only a few ingredients that blend together simply marverously into what I describe as a truly unforgettable.cocktail. Yes, with no doubt, the Raton Canyon Cocktail truly deserves a five rating. Bottoms up, but slowly, so you can enjoy a truly unforgettable drink.

enjoyable, but a bit sweet. I agree with the other comments. Go a bit lighter on the maraschino and the bitters.

John McCormack

2 oz Irish whiskey
1⁄2 oz Aromatized wine, Cocchi Americano Rosa
1⁄4 oz Curaçao
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Rowen, Fogged In Lounge.
Source reference

http://foggedinlounge.blogspot.com/2013/12/another-irish-whiskey-cockta…

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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  • The Cause — Irish whiskey, Dry vermouth, Bruto Americano
  • Rapscallion — Islay Scotch, Pedro Ximénez Sherry, Absinthe, Lemon peel

Rooster-Tail

1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Peach liqueur
1 oz Madeira, Broadbent Rainwater Medium Dry
1⁄2 oz Lemon juice (juice of half a lemon)
1⁄2 oz Raspberry syrup
3 ds Peychaud's Bitters
1 spg Mint (as garnish)
2 Raspberry (as garnish)
Instructions

Shake, strain into a goblet over ice, garnish.

Notes

The original calls for 2 oz of dry peach brandy, with the above combination of apple brandy and peach liqueur offered as an alternative.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

http://liquor.com/articles/behind-the-drink-rooster-tail/

Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
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The Fitty Spot

2 oz Guatemalan rum, Zacapa (or other aged rum)
2 1⁄2 oz Pineapple juice
2 oz Hibiscus tea (double strength)
3⁄4 oz Tangerine juice
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (spiced, see note)
1 spg Mint (as garnish)
Instructions

Shake, double strain, up, garnish with a mint sprig and a tangerine wedge or pineapple slice.

Notes

Cecchini calls for a simple syrup spiced with cloves, cinnamon, allspice, vanilla, star anise, and ginger root (recipe at link). A falernum syrup can be substituted.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Toby Cecchini.
Source reference

http://tmagazine.blogs.nytimes.com/2010/02/10/case-study-love-potion-no…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Sin Takes A Holiday — Navy strength rum, Nicaraguan Rum, Bitters, Pineapple juice, Grapefruit juice, Lime juice, Cinnamon syrup
  • Colchique — Pisco, Elderflower liqueur, Orange juice, Grapefruit juice, Lemon juice, Orange flower water
  • The Barrelman — Barbados Rum, Navy strength rum, Grapefruit juice, Passion fruit syrup, Lime juice, Donn's Spices #2

Norman

1 oz Calvados (- calvados)
1 oz Sweet vermouth (- sweet vermouth)
1 t Fernet Branca (- fernet branca)
1⁄2 oz Bénédictine (- benedictine)
Instructions

Stir over ice, strain

YieldsDrink
Authenticity
Authentic recipe
Source reference

BC Liquor Store "Taste" magazine winter 2013

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Smooth and tasty. A bit sweet.
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  • Ys Street Band — Demerara Rum, Scotch, Apple brandy, Zwack Unicum, Bénédictine, Ginger-Honey Syrup, Lemon peel
  • Expense Account Rum Cocktail — Añejo rum, Virgin Islands Rum, Calvados, Bénédictine, Orange bitters, Absinthe, Maple syrup
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Brooklyn Sour

1 1⁄2 oz Genever
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup (or simple syrup)
1 bsp Marmalade
3⁄4 oz Ale, Brooklyn Hemispherical Bitters Local 2 (as float)
Instructions

Shake, strain, up, float the beer over the back of a spoon on top, New York Sour-style.

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

http://themixlab.wordpress.com/2012/01/10/the-new-york-sour-the-brookly…

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Spanish Coffee (Huber's Café)

3⁄4 oz Overproof rum (151 proof)
1⁄2 oz Triple sec, Bols
2 oz Coffee liqueur, Kahlua
3 oz Coffee (hot)
1 ? Whipped cream (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Add rum and triple sec to tempered mug and ignite, putting out with Kahlua and topping with coffee. Float whipped cream and sprinkle nutmeg.

YieldsDrink
Authenticity
Authentic recipe
Creator
Huber’s Café, Portland, Oregon
Source reference

http://imbibemagazine.com/Spanish-Coffee-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Did not use overproof, try again with. Strong — ★★★
  • Made without the pyrotechnics and reduced Kahlua, with Lemon Hart. Alright.
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  • Morgul Blade — Dark rum, Coffee liqueur, Overproof rum, Black Sambuca, Bitters, Absinthe, Coffee
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  • Occam's Razor — Añejo tequila, White Crème de Cacao, Pepper tincture, Coffee, Heavy cream, Mint
  • Leche del Diablo — Ancho Reyes chile liqueur, Crème de Cacao, Bitters, Cream
  • Dauphin — Absinthe, Ancho Reyes chile liqueur, Chocolate bitters, Almond milk, Demerara syrup

Hunter-Gatherer

1 oz Rye, Rittenhouse
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Becherovka
1⁄2 oz Jägermeister
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (flamed, as garnish)
Instructions

Stir. Strain. Up. Flamed orange twist.

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • 4.5 - one ds bitters next time — ★★★★
  • What a tasty cocktail! Spicy, but the orange accents it beautifully. A great fall/winter drink. — ★★★★★
  • Made this 3x with Berovoka, Drambuie, and Goldslager. All were good but none totally blew me away.
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  • Amore Sporco — Rye, Aperol, Herbal liqueur, Overproof rum, Orange peel
  • French Connection (Tommy Klus) — Highland Scotch, Sweet vermouth, Aveze, Orange peel
  • Ys Street Band — Demerara Rum, Scotch, Apple brandy, Zwack Unicum, Bénédictine, Ginger-Honey Syrup, Lemon peel

What a tasty cocktail! Spicy, but the orange accents it beautifully. A great fall/winter drink. 

Spiced Pear Punch

6 oz Old Tom Gin, Ransom
6 oz Cognac
6 oz Ginger liqueur, King's Ginger
6 oz Pear puree (roasted; see note)
3 oz Lemon juice
18 oz Prosecco (dry, fruity)
Instructions

Combine everything but the Prosecco in a pitcher and chill. When ready to serve, pour over an ice block in a punch bowl and add chilled Prosecco to top. Garnish with lemon wheels, pear slices, star anise, and cinnamon sticks.

Notes

"To make the roasted pear purée: Preheat oven to 350 degrees F. Peel, halve and core 5 ripe pears (Carlson uses Bartlett and Anjou, but any variety will work as long as they’re ripe). Arrange in a roasting pan with 4 tablespoons of demerara sugar, 4 ounces of brandy or Cognac, 6 cinnamon sticks, 8 star anise and 12 cloves. Cut 1 vanilla bean lengthwise; scrape out the seeds and add them to the roasting pan along with the pod. Roast for 30 minutes. Remove the spices and vanilla bean pod, then purée the pears and liquid in a blender or food processor."

YieldsDrink
Authenticity
Authentic recipe
Creator
Anne Carlson, In Fine Spirits Lounge, Chicago, IL.
Source reference

http://imbibemagazine.com/Spiced-Pear-Punch-Recipe

Curator rating
Not yet rated
Average rating
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Fernet Champagne Flip

1 oz Fernet Branca
1 oz Ginger liqueur
1⁄2 oz Meyer lemon juice
1 Egg white
2 ds Bitters (aromatic)
1 1⁄2 oz Champagne
1 twst Lemon peel (as garnish)
1 spg Mint (as garnish)
Instructions

Dry shake, shake, strain over Champagne, garnish.

Notes

The garnish at the link is gorgeous.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Danguole, 10th Kitchen.
Source reference

http://www.10thkitchen.com/2013/12/fernet-champagne-flip/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Mostly tastes like fernet.
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