Garden State Julep

2 oz Apple brandy, Lairds Bonded
3⁄4 oz Lemon cordial (lemon peel-infused simple syrup)
3 oz Rosé wine (dry)
2 spg Mint (one muddled, one as garnish)
1 pn Mint
Instructions

Gently muddle mint in lemon syrup, stir in wine and spirit, add ice and salt, stir again, top with more ice, a mint sprig, red berries, and a lemon wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Jared Schubert, The Monkey Wrench, Louisville, KY.
Source reference

http://punchdrink.com/recipes/garden-state-julep/

Curator rating
Not yet rated
Average rating
Not yet rated
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Honeysuckle Julep

2 oz Old Tom Gin
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Honey syrup (2:1)
2 sli Peach (white peach)
Instructions

Muddle, build in glass over crushed ice, stir, top with more crushed ice, a honeysuckle blossom or other fragrant flower, and (Punch's addition) a lemon wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Damon Boelte, Prime Meats, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/honeysuckle-julep/

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Giovanni Collins

2 oz Gin, Death's Door
1 1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
1⁄2 oz Lemon juice
1⁄2 oz Campari
1 spl Seltzer water
1 lf Fennel
Instructions

Combine first 5 ingredients in an iced shaker. Shake and strain into a collins glass filled with a long rectangular ice cube. Top with seltzer water and garnish with a fennel stalk so that leaves stick out of the top.

Yields Drink
Authenticity
Your original creation
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Simple but unique combination - I can't think of another cocktail that combines more than two of the main ingredients. Fennel is a nice touch!
Similar cocktails
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Stirring Word

3⁄4 oz Gin
3⁄4 oz Kirschwasser
3⁄4 oz Fino sherry
1⁄2 oz Maraschino Liqueur
1⁄4 oz Herbal liqueur, Green Chartreuse
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rock, twist.

Notes

Fka Stirred Word. In these low lime times, an aromatic option.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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Mount Vernon

1 oz Kirschwasser, Clear Creek
1 oz Brandy, Gran Duque d'Alba
3⁄4 oz Grapefruit juice
1⁄2 oz Pedro Ximénez Sherry, Lustau
1⁄2 oz Cherry Liqueur, Cherry Heering
3 Brandied cherry (as garnish, on a pick)
Instructions

Shake, strain, up, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
PDT, NYC.
Source reference

http://www.nytimes.com/2011/12/07/dining/mount-vernon-cocktail-recipe.h…

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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DrunkLab commented on 5/16/2014:

Delicious. It tastes, unsurprisingly, like brandied cherries. The grapefruit juice adds a slight acidity and lightness.

bkemp1984 commented on 1/14/2022:

Good stuff. Used a cheaper Spanish brandy and just ran out of Pedro Ximénez but had a sweet vermouth that is Pedro Ximénez based. Also don't stock Cherry Heering to keep the bar smaller but I tried to get my brandied cherry syrup recipe to stand in for it, so poured that in.

Slurred Word

1 oz Jamaican rum, Smith & Cross
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lime juice
1 oz Pineapple juice
Instructions

Shake, strain, no ice.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Trina's Starlite Lounge, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2012/11/slurred-word.html

Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Juicy last word riff
  • Not as different than the Last Word than I had hoped. The pineapple is nice.
  • Subbed S&C for a boozier Jamaican Rum, Golden Devil's 9 yr old Hampden at 62.7% ABV, super tasty.
  • Boozy nose, but balanced and sophisticated mix of flavors. — ★★★★
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Let's Go Get Stoned

1 oz Jamaican rum, Wray & Nephew Overproof
1⁄2 oz Apricot eau-de-vie, Blume Marillen
1⁄2 oz Lime juice
1⁄2 oz Pineapple syrup
1 t Herbal liqueur, Green Chartreuse
1 t Maraschino Liqueur
Instructions

Swizzle.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
From other users
  • Packs a punch.
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Happy 'Rack

1 oz Apple brandy, Clear Creek 2 Year
1⁄2 oz Applejack, Lairds
1⁄2 oz Batavia Arrack, Van Oosten
3⁄4 oz Lemon juice
1⁄4 oz Grenadine
1⁄4 oz Allspice Dram
1⁄4 oz Simple syrup (optional)
1 pn Nutmeg (as garnish; optional)
Instructions

Shake, strain, up.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Jordan Devereaux, Chemistry of the Cocktail
Source reference

http://cocktailchem.blogspot.com/2011/06/mixology-monday-lviii-niche-sp…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • Made with all Laird's bonded apple brandy, and doubled the grenadine to replace the simple. Homemade dram. This was super delicious. — ★★★★★
  • Used twice the grenadine instead of simple syrup, specifically used Cortas Grenadine — ★★★★
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Craig E commented on 5/10/2018:

Changed second ingredient from Laird's bonded apple brandy to Laird's applejack, per reference.

Cellar Door

1 1⁄2 oz Scotch
1⁄2 oz Calvados
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Lemon juice
1⁄4 oz Honey syrup (2:1)
2 ds Orange bitters
Instructions

Shake, strain, up.

Notes

1. Infusing the Scotch with chamomile is nice here. Apple, too. 2. Apple bitters would probably work instead of the orange ones, but I don't have any.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Made with apple bitters. Wine-y. — ★★
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131

2 oz Gin, Beefeater
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Simple syrup
3⁄4 oz Lime juice
2 spg Mint (one as garnish)
1 oz Tonic water (to top)
1 oz Club soda (to top)
1 ds Peychaud's Bitters (as garnish)
Instructions

Build in a shaker, add mint sprig, shake briefly. Strain over fresh ice in a collins glass, top with equal parts tonic and soda water, about an ounce of each. Garnish with other mint sprig and float Peychaud's on top.

Yields Drink
Year
2010
Authenticity
Unknown
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • Beautiful drink with a solid (if note particularly novel/challenging base).
  • An herbacious g-and-t.
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Zachary Pearson commented on 4/22/2015:

Curated this: Added both club soda and tonic, which were in the instructions but not in the recipe. Thanks,  Zachary

Mixed up in Na… commented on 5/07/2021:

Agreed. Like a minty gin & tonic. Wondering how it would taste with less simple syrup and slightly more chartreuse (we cut the syrup in half already, not being fond of overly sweet drinks). Also, will try it with muddled mint. We used Navy Hill soda + tonic, which seemed to work well.

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