Bartlett Tartlet

1 oz Cognac
1 oz Pear eau de vie, Clear Creek
1 oz Lemon juice
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Simple syrup (1:1)
Instructions

Shake with ice, strain in to chilled coupe.
No garnish needed.

Notes

Chalfonte VSOP Cognac is a great choice for this cocktail.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
MPT
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • A bit too sour and pear got lost so I upped the eau de vie to 1 1/2 ish. I guess similar effect would be to lower lemon and cognac to 3/4 for less boozy variation. Still nice either way.
  • Used Hudson Valley small batch pear brandy. I felt it needed just a little extra lemon juice to brighten it up — ★★★
  • Terrific pear flavor. — ★★★★★
Similar cocktails
  • Rational Thought — Cognac, Curaçao, Pear eau de vie, Lemon juice, Cinnamon syrup
  • Dead Last — Jamaican rum, Cappelletti Aperitivo, Apricot liqueur, Lime juice, Simple syrup
  • Retox Cocktail — Reposado Tequila, Lime juice, Maple syrup, Jalapeño
  • Temporarily Embarrassed Millionaire — Jamaican rum, Cappelletti Aperitivo, Apricot eau-de-vie, Lime juice, Rich simple syrup 2:1
  • The Gods Must Be Lazy — Jamaican rum, Pamplemousse Rose, Reposado Tequila, Becherovka, Bitters, Lime juice, Simple syrup
abenc85 commented on 6/16/2016:

Made with St George Pear Brandy, Pierre Ferrand 1840 and Combier Triple Sec. Divine. Like rich pear drops with a satisfying alcoholic warmth that lingers. Perfect accentuation of a beautiful pear note. 

plandll commented on 12/03/2020:

Used Raynal VSOP brandy instead of cognac, and Hudson Valley small batch distilled pear brandy (80proof). I felt it benefited from 1.5 oz lemon juice to brighten it up a bit.

Bolivian Army Ending

2 oz Singani, Singani 63 (pineapple-infused)
1 t Orgeat
1⁄2 t Maraschino Liqueur
1 t Grapefruit juice
2 ds Lime bitters (2-3)
1 twst Lemon peel (as garnish)
1 rinse Herbal liqueur, Green Chartreuse (aromatic spritz)
Instructions

Stir, strain onto one big rock, twist.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Excellent
Similar cocktails
  • Witch Hazel — Pumpkin Seasonal Spirit, Trifecta Bitters, Brown Sugar Simple syrup, Orange peel
  • Gascon Smash — Armagnac, Plum eau-de-vie, Plum, Lemon juice, Mint
  • The Boston Patriot — Apple liqueur, Rye, Applejack, Cranberry liqueur, Lime juice
  • St. Crispin — Demerara Rum, Calvados, Orange bitters, Bitters, Apple juice, Honey syrup
  • Fannee Doolee — Apple brandy, Cappelletti Aperitivo, Herbal liqueur, Kirschwasser, Apple bitters, Cherry

Animotion

2 oz Rye, Bulleit
3⁄4 oz Ramazzotti
1⁄2 oz Dry sherry
Instructions

Stir all ingredients and strain over big cubes in rocks glass. Garnish with orange swath

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
Similar cocktails
  • Quadrophenia — Bourbon, Sweet vermouth, Averna, Amer Picon, Cherry Bitters, Orange peel
  • Grounds For Divorce — Bourbon, Averna, Sweet vermouth, Campari
  • Patent Pending — Rye, Sweet vermouth, Amaro Meletti, Bitters
  • Rhythm and Soul — Rye, Averna, Sweet vermouth, Absinthe, Bitters, Lemon peel
  • Black Hook — Rye, Sweet vermouth, Averna, Bitters, Maraschino Liqueur

Italiano

1 oz Campari
1 oz Cynar
1⁄4 oz Fernet Branca
3 oz Soda water
Instructions

Build booze in Collins glass. Add ice, stir to chill. Top with soda and garnish with orange swath

Yields Drink
Authenticity
Altered recipe
Creator
Adam Fortuna, Artusi, Seattle WA
Source reference

Artusibar.com

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails

Signorie Mitro

2 oz Rye, Rittenhouse
1⁄2 oz Cynar
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Fernet Branca
3 ds Bitters, Angostura
Instructions

Stir all ingredients. Strain over large cube in rocks glass. Garnish with lemon swath.

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle, WA
Source reference

Artusibar.com

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Great! Used Fee Bros. barrel aged bitters instead of Angostura. Is the little sweetness coming from the Cunard? — ★★★★
  • Rebel Yell small batch Rye. Noilly Prat. Love the bitter, smokey finish.
Similar cocktails

Pull Up to the Bumper

1 1⁄2 oz Bourbon, Four Roses
1⁄2 oz Amaro Abano, Luxardo
1⁄2 oz Honey syrup
3⁄4 oz Lemon juice
Instructions

Shake all ingredients with ice. Strain over fresh rocks. Garnish with lemon swath

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
Similar cocktails
  • Chelsea Manning — Bourbon, Demerara Rum, Bitters, Lime juice, Orange marmalade, Demerara syrup
  • Tequila Sage Smash — Añejo tequila, Lemon, Honey syrup, Sage
  • The Crippled Creek — Bourbon, Lemon juice, Pomegranate molasses, Cane syrup, Dijon Mustard, Cucumber
  • Storm Watch, Crystal Beach — Whiskey, Bourbon, Suze, Bitters, Pastis, Lemon juice, Simple syrup
  • War Cobra — Bourbon, Reposado Tequila, Triple sec, Cardamom bitters, Absinthe, Demerara syrup, Lemon juice

This Woman's Work

1 oz Strega
3⁄4 oz Plum eau-de-vie, Clear Creek (Mirabelle)
1⁄2 oz Lemon juice
3 ds Peychaud's Bitters
3 oz Prosecco
Instructions

Shake booze and juice, double-strain into flute. Top w Prosecco and float bitters on top. Garnish with grapefruit swath

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Need to try.
Similar cocktails
  • Viva Alberti — Sparkling white wine, Strega, Cognac, Orange bitters, Cappelletti Aperitivo, Lemon juice, Orange peel
  • Williams Brewster Punch — Brut Champagne, Pear eau de vie, Rosemary syrup, Lemon juice, Soda water
  • Dragon Lily — Brut Champagne, Blanco tequila, Peychaud's Bitters, Tarragon syrup
  • Green Flash — Brut Champagne, Rhum Agricole, Absinthe, Lemon juice, Honey, Brandied cherry
  • The Blur — Sparkling white wine, Herbal liqueur, Maraschino Liqueur, Lime juice

Mid-Atlantic

1 1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Orange liqueur, Grand Marnier
1 oz Sweet vermouth, Carpano Punt e Mes
3 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, serve up in coupe. Garnish with flamed orange peel if you wish.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Brandon Jahrig, Edmonton, AB
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Too sweet
Similar cocktails

Pompeii

1 1⁄2 oz Bourbon, Buffalo Trace
1 1⁄2 oz Brandy
1⁄2 oz Madeira
1⁄2 oz Rich simple syrup 2:1
1 ds Lime bitters
1 ds Cardamom bitters
Instructions

Combine. Stir with ice. Strain over ice into old fashioned glass.

Notes

Woody. Sweet. Complex.

History

Created with my wife's hypersensitive nose.

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Kyle and Carrie Godbey
Curator rating
Not yet rated
Average rating
Not yet rated
Similar cocktails
  • Lady Fae — Rye, Bourbon, Sherry, Rich demerara syrup 2:1, Strawberry
  • Boss Lady — Bourbon, Cognac, Coffee liqueur, Pedro Ximénez Sherry, Aphrodite bitters, Demerara syrup
  • Bourbon Belle — Bourbon, Peach liqueur, Sweet vermouth, Bitters, Maraschino cherry
  • McKittrick Old Fashioned — Bourbon, Pedro Ximénez Sherry, Bitters, Brandied cherry
  • Western Paradise — Bourbon, Apple brandy, Drambuie, Bianco Vermouth, Bitters
Zachary Pearson commented on 2/19/2014:

Kyle,

What style of Madeira do you prefer here? I'd guess the bitters are Scrappy's?

Thanks,

Zachary

Mokshasine commented on 2/23/2014:

Unfortunately I'm not much of a madeira aficionado, in fact this is the first and only bottle I've ever tried. This is something called Broadbent Rainwater and picked it up on a whim after a lot of disappointing cocktails with Dubonet Rouge. I'm a big fan of Warre's Otima port which is very smooth, nutty, sweet and woody and this madeira immediately reminded me of Otima though not nearly as smooth and not quite as sweet.

I've been taking liberties with the Old Fashioned lately since stockpiling bitter (yes, those are scrappy's) and seeing a video from Jamie Boudreau making a wild version. Sweet, strong and bitter in relative proportion should pretty much do it. I'm thinking you can get sweet from something that tastes vibrant and complex like madeira, port, and any sweet liquor really, don't spend your sweet budget on simple or rich syrup. Rich syrup does a lot for the mouth feel with less volume. I've made this with a quarter oz of rich syrup and possibly enjoyed it a little more.

Tonight I swapped the Buffalo Trace with Bulliet Rye and added an additional dash of cardamom bitters (that rye is too sweet and needed to be cut) and built it like a traditional old fashioned and I'm finding it very enjoyable as well. The brandy I'm using is Presedente which is Mexican and hints lot of bourbon qualities, I've even put it to the pepsi challenge with bourbon fans who would swear it was bourbon.

More than you were asking, I know, but thanks for your interest. Have fun and let me know if you get a chance to try one!

Improved Whiskey Cocktail

2 oz Bourbon
1 t Simple syrup
1⁄2 t Maraschino Liqueur
2 ds Bitters, Angostura
1 ds Absinthe
1 twst Lemon peel (for garnish)
Instructions

Combine liquid ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Cut a thin slice of lemon zest over the surface of the drink and drop it into the glass.

History

The Improved cocktail is a Jerry Thomas creation, and the Improved Whiskey Cocktail was further popularized (if you can call it that) by David Wondrich, columnist for Esquire and author of Imbibe! (the book, not the magazine).

While a very nice drink, I think it could actually be further improved by either reducing or omitting entirely the simple syrup. While this recipe isn’t too sweet exactly, it could stand a little less sweetener.

Yields Drink
Authenticity
Unknown
Creator
David Wondrich, Esquire/Imbibe!
Source reference

http://www.cocktailia.com/cocktail-recipes/improved-whiskey-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • No simple syrup Add 1 dash of Peychaud’s Full teaspoon of maraschino liqueur
  • 1/14/19: 2 oz Wild Turkey 101, 1/2 tsp luxardo, 1/2 tsp PF dry curacao, 3/4 tsp 2:1 turbinado syrup, 1/8 tsp absinthe, 2 dashes ango, lemon peel.
  • Excellent Add 1 tsp Dry Curacao Bar spoon absinth
  • Liked the addition of dry curacao, and kept the absinthe to a spritz of Herbsaint.
Similar cocktails
Vincent_83 commented on 4/10/2016:

Absinthe can be used as rinse - in Sazerac fashion.

Subscribe to