Spring Cleaning

1 1⁄2 oz Gin, Catoctin Creek
1 1⁄2 oz Pisco, Macchu pisco
4 Cherry
3 ds Bitters
3 cube Sugar
Instructions

Shake gin, pisco, bitters on ice, strain in vessel of choice. Drop sugar cubes in and merely crush. Add cherries and give it all a couple brisk stirs.

Notes

I used Ole Smoky Tennessee Moonshine Cherries which are cleaner than Luxardos and a good fit for this clear drink, some fresh cherries pitted are a good alternative. The pisco is pretty hard to mix generally but the Catoctin Creek Watershed Gin has a distinct flavor which works well. And finally, the crushed sugar cubes swirled with the cherries is a unique presentation and infusion of sweetness.

Spring Cleaning in Pink
Ted!
Yields Drink
Authenticity
Your original creation
Creator
J., 'Bar One, Too', Virginia
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Zachary Pearson commented on 4/03/2014:

Curated this - changed 45 cl to 45 ml, unless 15 ounces of pisco is appropriate.

Thanks,

Zachary

sorensencup commented on 4/03/2014:

good catch, yes, its effects were affecting me this morning

Just Before

1 oz Rum, Smith & Cross
1 oz Bourbon, Old Weller Antique 107
1 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Angostura Orange
1 ds Bitters, Scrappy's Lavender
Instructions

Stir, Strain, Up

Notes

Funky/Fruity/Herbal seems to be my mantra these days.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Used Gammel Dansk instead of yellow chartreuse
  • To try
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  • Swine & Roses — Rum, Cognac, Falernum, Bitters, Peychaud's Bitters, Absinthe, Lime peel
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Fernet Me Not

1 oz Fernet Branca
1 oz Light rum
1⁄2 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lime juice
1 spl Cola
Instructions

Combine all ingredients except cola in shaker. Shake until cold then strain into rocks glass. Add cola then top with fresh ice. Garnish with cherry and lime.

Notes

Digestif

Picture of Fernet Me Not
2014 Richard Pugh
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Richard Pugh, Seattle, WA, USA
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 3/29/2014:

Curated this - changed maraschino cherry syrup to Maraschino liqueur, as per the picture. Sangue Morlacco is their cherry liqueur. Removed "fresh juice" from the lime... we assume fresh juices, etc...

Thanks,

Zachary

wolfzephyr commented on 3/30/2014:

Thanks. I submitted this on my phone so I was having some issues with the drag down bars.

Bourbon Milk Punch

2 oz Bourbon
3 oz Half-and-half
1 t Sugar (superfine)
1⁄4 t Vanilla extract
1⁄4 t Nutmeg (grated)
Instructions

In a shaker half-filled with ice cubes, combine the bourbon, half-and-half, sugar, and vanilla extract. Shake well. Strain into a highball glass and garnish with the nutmeg.

Notes

A lot like a boozy milkshake, despite the lack of ice cream.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://www.drinksmixer.com/drink1546.html

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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Eclipse commented on 6/01/2016:

Found this variation: http://cooking.nytimes.com/recipes/1016276-bourbon-milk-punch

1 ¼ ounces bourbon

½ ounce dark rum

2 ounces milk (use cream or half-and-half for a richer drink)

⅛ ounce vanilla extract

½ ounce simple syrup (see note)

Dash of grated nutmeg

In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.

Very nice!

 

 

Jersey Cocktail

1 oz Applejack
1⁄4 oz Simple syrup
2 ds Bitters, Angostura
4 oz Apple cider
1 twst Lemon peel
Instructions

Build in double old-fashioned glass filled with cracked ice, garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

Bitters, Brad Thomas Parsons

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Campfire

1 1⁄4 oz Islay Scotch, Laphroaig 10
3⁄4 oz Cognac
3⁄4 oz Orange juice
1⁄2 oz Maple syrup
Instructions

Ice, shake, strain, coupe.

Notes

As served at Takashi, a Michelin-star restaurant in Chicago. While the four ingredients appeared on the menu, the exact brands and proportions were not listed; the amounts shown came from my attempts to duplicate it at home.

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Chef Takashi Yagihashi, Takashi, Chicago, Illinois
Source reference

http://www.takashichicago.com

Curator rating
Not yet rated
Average rating
2.5 stars
(7 ratings)
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Hercules

2 oz Old Tom Gin, Ransom
1 oz Sweet vermouth, Carpano Antica Formula
1 t Maraschino Liqueur, Luxardo
1 ds Bitters, Angostura
4 dr Orange cream citrate, Bittermens
Instructions

Stir and strain into a cocktail glass.

Picture of Hercules
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • 4.5 if I could.
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Fort Greene

3 1⁄2 oz Bourbon, Knob Creek
1 oz CioCiaro
1 rinse Islay Scotch, Laphroaig 10
Instructions

No garnish. Served up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Tynan Craycraft @BarbutoNYC
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
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Flintlock commented on 3/14/2023:

Very good. A twist on the Brooklyn, tossing away the french vermouth and maraschino in favor of coating your glass with scotch.
I tried this with with Rocker port-finished bourbon instead of Knob Creek. I think that particular bourbon was too sweet for the recipe, and Knob Creek would be more balanced. I think I'll try it next with a smokier Islay.
Edit: Lagavulin 8 worked better with my rocker bourbon.

Prince Edward

2 oz Scotch, Compass Box Oak Cross
3⁄4 oz Aromatized wine, Lillet Blanc
1⁄2 oz Drambuie
2 ds Orange bitters
Instructions

Stir with ice and strain in to chilled coupe

Notes

Recipe in PDT uses their House Bitters and notes that the original recipe did not include bitters.

Yields Drink
Authenticity
Authentic recipe
Creator
Stan Jones
Source reference

Jones Complete Bar Guide, 1977 via PDT Cocktail Book (p. 211)

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
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A Farewell to Hemingway

2 1⁄2 oz Kirschwasser
1 oz Lime juice (juice of one big lime)
1⁄4 oz Cherry syrup (or raspberry syrup)
3 oz Soda water
1 twst Lime peel (as garnish)
Instructions

Shake, strain into a Collins over ice, top with soda, garnish with lime spiral twist.

Notes

These are Baker's ratios; ignore them, make your own.

Yields Drink
Authenticity
Authentic recipe
Creator
Charles H. Baker.
Source reference

http://www.washingtonpost.com/pb/recipes/a-farewell-to-hemingway/13033/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Pretty sour - doubled the syrup, lowered the lime, still too sour for me.
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christina in tacoma commented on 2/26/2017:

I had a bottle of kirsch of finish and  this was a good choice to experiment with.  I used maurin quina and ginger ale in place of the syrup/soda.  Very refreshing and drinkable but still interesting with the cherry brandy.

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