Dessert l'Italienne

1 oz Santa Maria al Monte
1 oz Braulio
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Galliano
1⁄4 oz Espresso syrup (or liqueur)
Instructions

Stir, strain, neat.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Ryan Connelly, Belly Wine Bar, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2014/01/dessert-litalienne.html

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Fernando — Bianco Vermouth, Fernet Branca, Galliano, Mint

Pins & Needles

2 oz Gin, St. George Terroir
1 oz Braulio
1⁄2 oz Zirbenz Stone Pine Liqueur
3⁄4 oz Pineapple Gum Syrup (Small Hand Foods)
1⁄2 oz Lime juice
1 spg Rosemary (as garnish)
Instructions

Shake, strain into a Collins over ice, garnish with a rosemary sprig and lime wheel, serve with straw.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Raul, Death To Sour Mix.
Source reference

http://www.deathtosourmix.com/pins-needles/

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • feels close to being really good...I subbed creme de cacao for the syrup
  • Good - might try subbing out some of the gin for Clear Creek EDV of Douglas Fir
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Shawn C commented on 11/29/2022:

An alpine flavored Tiki drink that surprisingly works. A solid 3.5, but I can't quite go 4 so I am rating it a 3. To be fair, I used 1/2 oz of pineapple juice and 1/2 oz of simple syrup (should have used my gomme syrup instead) to simulate the "pineapple gum syrup" flavors while balancing sugar vs. the lime from my tree, so mouthfeel could be a little off. The pine and alpine herbal notes provide playful contrast to the pineapple/citrus. If you have Braulio and Zirbenz, try it.

Private Club Cocktail

2 oz Cognac, Camus VS
3⁄4 oz Amaro Nonino
1⁄4 oz Maple syrup (medium amber)
1⁄2 oz Lemon juice (Eureka or other)
3 ds Bitters, Fee Brothers Black Walnut
2 ds Bitters, Angostura
1 twst Lemon peel (2", as garnish)
Instructions

Stir, strain, one large rock, twist.

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

http://stirandstrain.com/2014/01/13/private-club-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Dash of frangelico instead of the walnut butters.
  • agree with other 2 star - too much lemon. Tried upping the cognac and amaro. Barely drinkable - had to dump it.
  • There are some good flavors in it but it needs work. The lemon juice is over powering with both flavor and acidity.
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Phranek commented on 12/31/2015:

There are some good flavors in it but it needs work. The lemon juice is over powering with both flavor and acidity. I can't give you a better substitution but maybe I'll work on it. 

laerm commented on 9/23/2018:

I took the lemon down to a third and the maple up to a third. Solid improvement. (I also used some smoked maple syrup that I had.)

Reign In Blood

2 oz Mezcal, Del Maguey Vida
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Blood Orange Juice
1⁄4 oz Lime juice
2 ds Chocolate bitters, Fee Brothers Aztec Chocolate
Instructions

Shake all ingredients with ice, double strain in double old fashioned glass. Fill with ice, garnish with blood orange wheel.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Added slightly more green chartreuse than suggested for balance
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Fargo commented on 3/09/2014:

Chocolate bitter and Chartreuse... sure?

Hot Buttered Amaro

1 1⁄2 oz Ramazzotti (or Fernet Branca)
1⁄2 oz Applejack (or Bourbon if using FB)
3 oz Cider (hot, to top)
1 1⁄2 bsp Butter (spiced)
1 twst Orange peel (studded with cloves, as garnish)
Instructions

Heat cider & mix ingredients in Irish Coffee glass

Notes

Spiced butter is 2/3c brown sugar, 1/2c butter, with cloves, cinnamon, nutmeg & ginger

Yields Drink
Year
2013
Authenticity
Unknown
Creator
Dan Baker, B Street, Newton, MA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Excellent on a cold night. Not as Fernet-forward as you might expect. Suspect FB version is better than original — ★★★★★
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sevyryelsdorn commented on 1/04/2018:

Found the FB version too FB forward at first - tasted harsh for a drink with a good bit of sugar + butter. Got better as it sat for a bit. Look forward to trying with Ram. or other amaros.

Mezzo-Americano

1 1⁄2 oz Aperol
1⁄2 oz Gin
3⁄4 oz Lime juice
3 oz Chinotto (+)
1 wdg Orange (as garnish)
Instructions

Shake, strain over Chinotto and ice, garnish, serve with straw.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Ten Month Anniversary

2 oz Campari
1 oz Rye, Bulleit
2⁄3 oz Lime juice
Instructions

Pour all ingredients into a shaker with ice. Shake. Strain into a chilled cocktail glass. Drop a twist of lime into the drink

Ten Month Anniversary
2014 Subgenre
Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Subgenre
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • A bit dry, added a bourbon "float" to add some body and a bit of sweet — ★★★★★
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Dan commented on 4/12/2014:

Very nice Campari sour.

I was tempted to try a Mescal float. Maybe next time.

jmlinden7 commented on 10/31/2015:

Surprisingly balanced given the lack of sweetness

Craig E commented on 11/01/2015:

Campari is super sweet--it's just also so bitter that the sweetness is easily forgotten. 

5 O'Clock Tea

2 1⁄2 oz Gin, Tanqueray 10 (*masala chai infused)
3⁄4 oz Heavy whipping cream
2 dr Jamaican #1 bitters, Bittercube
2 t Brown sugar (packed)
Instructions

Shake, double strain, up. Serve with Parle-G biscuits

Notes

*in a 1 cup mason jar layer: 1 vanilla bean (halved and split), 1 stick of cinnamon (broken), 5 cardamom pods (bruised), 1 star anise, 1/2" ginger (thinly sliced), 1 tsp black tea, 1/2 tsp black peppercorns (bruised), 1/2 tsp cloves, 1/2 tsp lemon grass, 1/4 tsp grated nutmeg. Fill the mason jar w/ gin, seal, and shake 3-5 times over 24 hours. Strain and top off w/ gin

History

After my trip to Munnar, India, I came back with so many spices for masalas and chai's--I had to work on an infusion. I was a bit surprised how bracing the bitterness from the black tea and spices was, but I'd never infused with spices that were that fresh, so I ended up boosting the base spirit to balance it out. This drink ended up intense in spiciness and tempered bitterness, with an excellent mouth feel.

Picture of 5 O'Clock Tea
2011 Kindred Cocktails
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Taco Truck

2 oz Mezcal
1 oz Campari (pineapple and cinnamon infused)
1 oz Sweet vermouth
Instructions

Put the ingredients in a mixing glass full of ice and stir to chill. Strain into a double old fashioned glass over a single large ice cube. Twist an orange peel over the surface of the drink and garnish with the peel.

Notes

For the pineapple and cinnamon-€“infused Campari: Peel, core and chop a whole pineapple into 1-2" pieces and place them in a 1-gallon glass container with a tight lid. Gently toast 3 cinnamon sticks in a pan over low heat until warmed and slightly smoky. Add them to the jar along with 1 750-ml. bottle Campari. Let the mixture infuse for 12 hours, then use tongs to remove the cinnamon sticks. Let the mixture infuse another 2 days then strain into a clean glass container.

Yields Drink
Authenticity
Authentic recipe
Creator
Beau du Bois -- The Corner Door, Mar Vista, CA
Curator rating
Not yet rated
Average rating
Not yet rated
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Fortune Teller

1 1⁄2 oz Blanco tequila, Suerte
1 oz Manzanilla sherry
1⁄2 oz Aveze
1⁄4 oz Maraschino Liqueur, Luxardo
1 t Tarragon (tincture)
1 twst Lemon peel (as garnish)
1 spg Tarragon (as garnish)
Instructions

Stir, strain, neat, garnish with a tarragon sprig skewered through a small swath of lemon peel.

Yields Drink
Authenticity
Authentic recipe
Creator
?
Source reference

http://liquor.com/recipes/fortune-teller/

Curator rating
Not yet rated
Average rating
Not yet rated
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