The Mojo

1 1⁄2 oz Bourbon, Maker's Mark 46 (or other wheated bourbon)
1 oz Dry sake
1⁄2 oz Cinnamon syrup (infused with a pinch of saffron)
1⁄2 oz Averna
2 dr Vanilla extract
1 lf Mint (as garnish)
Instructions

Stir, strain, up, garnish with a mint leaf or a twist.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, Loving Cup.
Source reference

http://www.lalovingcup.com/issue-no-020-hot-blooded-check-it-and-see-ap…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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laerm commented on 4/23/2016:

Kinda tastes like fancy-ass Cinnamon Toast Crunch. Which is a good thing.

KushCus commented on 7/03/2020:

Enjoyed it but tasted pretty like a Julepto me!

Apple of my Eye

1 1⁄2 oz Añejo rum
1 oz Falernum, Velvet Falernum
1 oz Pineapple juice
1 oz Lime juice
1⁄2 oz Agave syrup
4 dr Vanilla extract
1 spg Rosemary (muddled)
Instructions

Muddle, shake, strain, garnish with a pinch of chili powder and a sprig of your choice of vegetation.

Notes

Http://www.youtube.com/watch?v=swWT2UcDv2c

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, Loving Cup.
Curator rating
Not yet rated
Average rating
4.5 stars
(22 ratings)
From other users
  • Rosemary got lost, and I used quite a bit. Perhaps backing off the falernum would help. — ★★★★
  • Juicy, fresh, and absolutely delicious
  • Delicious. Froth from pineapple and vanilla make for a creamy sensation. Next time I’ll muddle more rosemary—that kind of got lost. — ★★★★
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It's a Love Thing

1 1⁄2 oz Blanco tequila
1 oz Pomegranate juice
1⁄2 oz Lime juice
1⁄2 oz Campari
1⁄2 oz Agave syrup
1 oz Lambic, Timmerman's Strawberry Lambic
Instructions

Shake, strain, rocks, top with lambic, garnish with pomegranate seeds.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Gabriella Mlynarczyk, Loving Cup.
Source reference

http://www.lalovingcup.com/issue-no-020-hot-blooded-check-it-and-see-ap…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Carried Away Down Mexico Way

2 oz Mezcal, Alipus San Juan
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Bianco Vermouth, Dolin
1 t Kummel
1 Brandied cherry (as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Rufus Grantham, @demonbitters.
Source reference

http://barnotes.co/recipes/carried-away-down-mexico-way

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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The Ferryman

1 1⁄2 oz Gin, St. George Dry Rye
1 oz Cynar
1⁄4 oz Ginger liqueur, Domaine de Canton
1⁄4 oz Lemon juice
1⁄4 oz Lime juice
2 ds Celery bitters
Instructions

Shake, strain, one big rock.

Notes

Rowen calls for 1/2 oz combined lemon-lime juice.

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

http://foggedinlounge.blogspot.com/2013/08/the-ferryman.html

Curator rating
Not yet rated
Average rating
2.5 stars
(7 ratings)
From other users
  • A bit much.
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Callao

1 1⁄2 oz Pisco, Porton
1 1⁄2 oz Ruby Port, Ferreira
1⁄2 oz Añejo rum, Ron Abuelo (12 yr)
1 ds Bitters, Bitter Truth Aromatic
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Christopher Buecheler, DrinkShouts.
Source reference

http://drinkshouts.com/post/75325117982/february-1-callao-were-back-wit…

Curator rating
Not yet rated
Average rating
2.5 stars
(4 ratings)
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Café Corretto (Park Tavern)

1 1⁄2 oz Espresso (chilled)
3⁄4 oz Coffee liqueur, Caffé Borghetti espresso liqueur
1⁄2 oz Fernet Branca
1⁄4 oz Simple syrup
3 Coffee bean (espresso beans, as garnish)
Instructions

Shake, strain, neat, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Patrick Poelvoorde, Park Tavern, San Francisco, CA.
Source reference

http://www.saveur.com/article/recipes/cafe-corretto

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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The Chocolate Rye

1 3⁄4 oz Rye (cacao-infused; see note)
3⁄4 oz Oloroso sherry
1⁄2 oz Meyer lemon juice
1 bsp Cherry syrup, Luxardo (syrup from Luxardo Maraschino Cherry jar)
1 Cherry (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Lepkowski infuses her rye with cacao nibs, black pepper, ginger, and other botanicals; recipe at link. Alternatively, a dash of chocolate bitters in combination with the oloroso sherry produces a dry chocolate-y effect.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Elana Lepkowski, Serious Eats.
Source reference

http://www.seriouseats.com/recipes/2014/02/chocolate-rye-whiskey-cockta…

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Fargo commented on 3/09/2014:

Poor... a middle ground between Manhattan and Aviation.

Roses in the Snow

1 1⁄2 oz Gin, Uncle Val's Botanical (or other new world-style gin)
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
3⁄4 oz Rose water (!)
1 Egg white
2 oz Club soda
4 ds Peychaud's Bitters (3-4, as garnish)
Instructions

Dry shake, shake, fine strain into a highball over ice, top with soda, garnish with bitters.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Elana Lepkowski, Stir & Strain.
Source reference

http://stirandstrain.com/2014/02/07/roses-in-the-snow/

Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • try this sometime
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Zachary Pearson commented on 2/08/2014:

That's a whole lotta rosewater - I'm wondering how it doesn't come across like your grandmother's washed your mouth out with soap. I think that Hendricks might be a good sub for the gin if you can't find Uncle Val's.

Thanks,

Zachary

DrunkLab commented on 2/08/2014:

Hendrick's is definitely a good substitute, though Val's is even more cucumber-intensive. And the rosewater gave me pause as well; I thought maybe she was using a particularly dilute example, but the brand she links to is as intense as any.

Quick Little Pick Me Up

8 oz Ramazzotti
1⁄3 oz Coffee bean (10 grams = .36 oz or just over a third of an ounce)
1 twst Lemon peel (per serving, as garnish)
Instructions

Crack coffee beans without pulverizing them and infuse in Ramazzotti for 24 hours before straining and bottling. To serve, pour 2 oz of mixture over a rock and garnish with an expressed lemon peel.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jacob Grier, The Hop & Vine, Portland, OR.
Source reference

http://www.jacobgrier.com/cocktails/quick-little-pick-me-up/

Curator rating
Not yet rated
Average rating
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