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.

Spruce Moose (get in smithers)

2 oz Mezcal, Fidencio Clásico
1⁄4 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Campari
10 dr Zirbenz Stone Pine Liqueur (as garnish)
Instructions

Build in a mixing glass, Add large ice cubes, stir, strain into a chilled, stemmed glass, garnish with 10 drops stone pine liqueur.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Kyle Davidson, The Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • Bitter af :) ...I used gran classico and alesio torino and bumped the chartreuse up a bit. Also tried with Brutto but gran Classico was better
  • Very good but somehow didn't leave a major impression.
  • Del Maguey San Luis del Rio mezcal Punt e Mes Dram Pine Syrup (1 bar spoon for 2 drinks) — ★★★★★
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Zachary Pearson commented on 4/28/2014:

Do you mean the Zirbenz Stone Pine liqueur?

Thanks,

Zachary

Sasquatch commented on 4/28/2014:

Yes sorry I got the importer and the product switched up, that is the correct ingredient.

Interpol

1 1⁄2 oz Cardamaro
1 oz Gin, Citadelle
1⁄2 oz Lemon juice
2 ds Simple syrup
Instructions

Build in a shaker, Shake, strain into a chilled, stemmed glass

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Also didn't find it too sweet. Pleasant. Wonder if it'd be good scaled up and served on the rocks.
  • Hard to go wrong with much Cardamaro. Suprisingly not dominated, though. I didn't think it was too sweet. 3.5★
  • Very smooth. Might leave out the simple
  • Sweet
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Trans-Siberian Express

1 1⁄2 oz Gin, St. George Terroir
3⁄4 oz Lime juice
1⁄2 oz Bianco Vermouth, Dolin
1⁄4 oz Crème de Menthe, Tempus Fugit
1 bsp Crème de Cacao, Tempus Fugit
2 ds Orange bitters
1 spg Mint (as garnish)
Instructions

Shake, strain, up.

Notes

Menthe version of the 20th century.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Fox Hunt

1 1⁄2 oz Pimm's No. 1 Cup
1⁄2 oz Gin, Beefeater
1⁄4 oz Simple syrup (Fat)
3⁄4 oz Lemon juice
2 ds Peychaud's Bitters
1 rinse Cynar
Instructions

Build in shaker. Go a little fat on the simple but not a half ounce. Rinse chilled, stemmed glass with Cynar, leaving a bit at the bottom (more can be fun but I like to leave this one accessible). Shake well but not too much as Pimm's doesn't have the proof. Strain and garnish with a few more drops Peychaud's.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Kyle Davidson, Violet Hour, Chicago
Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • Very good. I found 1/2 ounce of simple syrup to be necessary.
  • Almost too delicious. Perfect summer drink.
  • Basically a concentrated Pimm's Cup cocktail w/ bitters.
  • One of my all time favorites
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Zachary Pearson commented on 8/30/2015:

Curated this. There were two versions of this drink, and we're obviously going to correct my version to Kyle's. I've merged them. Thanks,  Zachary

Wellspring

2 oz Blended Scotch, Bank Note
3⁄4 oz Amber vermouth, Noilly Prat Ambre (Infused with Chamomile Tea)
1⁄4 oz Genepy, Dolin Genepy des Alpes
1 ds Bitters, Angostura
Instructions

Build In Mixing Glass, Add Large Ice Cubes, Stir, and Strain into a Chilled, Stemmed Glass.

Notes

Infuse 6 grams of Chamomile into 1 bottle of Noilly Pratt Ambre for 10 minutes. Not really a sweet vermouth, but works perfect in this instance.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Very nice but I had trouble getting enough of the taste of chamomile into this.
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Ambrosia #2

1 oz Brandy, Cardenal Mendoza (or other Spanish brandy)
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Oloroso sherry
1⁄2 oz Verjus
1⁄4 oz Maraschino Liqueur, Luxardo
2 ds Orange bitters
1 1⁄2 oz Champagne
1 Brandied cherry (as garnish)
Instructions

Stir, strain, top with Champagne, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Xavier Herit, Wallflower , NYC.
Source reference

http://punchdrink.com/recipes/ambrosia-2/

Curator rating
Not yet rated
Average rating
Not yet rated
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Adam and Eve

1 1⁄2 oz Calvados, Drouin
3⁄4 oz Amontillado Sherry
3⁄8 oz Cranberry syrup (2:1 sugar to cranberry juice)
3⁄8 oz Apple cider vinegar
1 oz Verjus
2 1⁄5 oz Apple cider (spiced)
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
3 oz Sparkling white wine
Instructions

Stir, strain. The recipe calls for this to be served up but the volume seems to call for a larger vessel. At Wallflower they're served out of bottles.

Notes

The original calls for the vinegar and cranberry syrup to be premixed into a shrub.

Yields Drink
Authenticity
Authentic recipe
Creator
Xavier Herit, Wallflower, NYC.
Source reference

http://punchdrink.com/recipes/adam-and-eve/

Curator rating
Not yet rated
Average rating
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Fleur-de-Lis

1 oz Peychaud's Bitters
3⁄4 oz Cognac
3⁄4 oz Verjus
1⁄4 oz Honey
1 twst Lemon peel (stirred)
1 oz Sparkling white wine
Instructions

Stir, strain, rocks, top with sparkling wine.

Yields Drink
Authenticity
Authentic recipe
Creator
Tyler Stevens, Teardrop Lounge, Portland, OR.
Source reference

http://punchdrink.com/recipes/fleur-de-lis/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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