Blackthorn Bramble

1 1⁄4 oz Gin
1 1⁄4 oz Sloe gin
1⁄2 oz Lemon juice
3 Blackberry
1⁄4 oz Honey syrup (2:1)
Instructions

Muddle, shake, double strain, rocks, garnish with a few more blackberries. Optionally, add a splash of soda.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Judgment Day

1 1⁄2 oz Pisco, Macchu pisco
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄2 oz Lemon juice
1 Egg white
2 Allspice Dram, St. Elizabeth (spritzes, as garnish)
1 rinse Absinthe, Pernod
Instructions

Chill a coupe and rinse with Pernod. Dry-shake, then shake with ice and strain.

Yields Drink
Year
2008
Authenticity
Authentic recipe
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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Pierster commented on 3/24/2014:

Kind of a pisco sour with elderflower instead of simple syrup... me likey.

lunchFlower commented on 7/26/2020:

Seemed like it could use a little more sweetness, the .5 St Germain was not enough to balance the oz of citrus

La Perique

1 oz Rye (Rooibos-aromatized)
1 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Lemon juice
1⁄2 oz Dry vermouth
1 ds Orange bitters, Regans' orange bitters
Instructions

Shake, strain, up.

Notes

It obviously won't be the same as redistilling rye with rooibos, but infusing rooibos tea in rye works well here.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, boston apothecary.
Source reference

http://bostonapothecary.com/?p=1530

Curator rating
Not yet rated
Average rating
Not yet rated
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Fargo commented on 3/09/2014:

Practically a Blood and Sand with vermouth... scanty.

The Pipe

3⁄4 oz Rye (rooibos-aromatized)
3⁄4 oz Aquavit (caraway-forward)
3⁄4 oz Rosato Vermouth
3⁄4 oz Dry sherry
1 bsp Bénédictine
2 ds Peychaud's Bitters
1⁄2 oz Demerara Rum, Lemon Hart 151 (or El Dorado 151, as float)
Instructions

Stir, strain, up, float.

Notes

1. It obviously won't be the same as redistilling rye with rooibos, but infusing rooibos tea in rye works well here. 2. I've used both Lillet Rosé and Cocchi Rosa as substitutes for rosé vermouth, to good results.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, boston apothecary
Source reference

http://bostonapothecary.com/?p=1530

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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Blue Steel

1 1⁄2 oz Old Tom Gin, Hayman's
3⁄4 oz Lemon juice
3⁄4 oz Pineapple juice
1⁄4 oz Cinnamon syrup
1⁄4 oz Herbal liqueur, Green Chartreuse (flamed, as garnish)
Instructions

Shake, strain, up, ignite Chartreuse in a glass and dash it onto the surface of the drink from above.

Notes

The Sanctuaria house cinnamon syrup features orange peel, vanilla, Pommeau, and brandy, so consider adding a bit of one or more of those for complexity.

History

Published in Matt Seiter’s "Sanctuaria: The Dive Bar of Cocktail Bars" ca. 2012

Yields Drink
Authenticity
Authentic recipe
Creator
Sanctuaria, St. Louis, MO.
Source reference

https://www.saucemagazine.com/places/by-the-book-matt-seiters-blue-stee…

Curator rating
Not yet rated
Average rating
4.5 stars
(11 ratings)
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Shawn C commented on 3/29/2025:

Thanks. Curated to another version of the archived link. Added the book reference in history in case link fails again.

Incanto

1 oz Cynar
1 oz Elderflower liqueur, St. Germain
1 oz Lime juice
2 oz Sparkling white wine, Gruet Blanc des blanc
1 twst Lemon peel (spiral, as garnish)
Instructions

Shake, strain into a flute, top with sparkling wine, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Sanctuaria, St. Louis, MO.
Source reference

http://cocktailvirgin.blogspot.com/2014/01/incanto.html

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Wonderfully complex and bitter apperativo!
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Cucina Bassa

1 oz Dry vermouth
3⁄4 oz Cynar
1⁄2 oz Elderflower liqueur, St. Germain
3 oz Sparkling white wine
1 twst Lemon peel (As garnish)
Instructions

Stir, strain over rocks and bubbles in a highball, stir, garnish, serve with straw.

Notes

Tall, sparkling version of Stephen Shellenberger's Scotch cocktail Alto Cucina.

Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Refreshing - similar character to Negroni Sbagliato. Also good with 1/4 oz Cocchi Americano :) (could see adding up to 1/2 oz if you like it sweeter)
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Délit de Fuite

1 oz Gin, St. George Botanivore
1⁄2 oz Cynar
1⁄2 oz Campari
1 oz Aromatized wine, Cocchi Americano
1 ds Orange cream citrate
1 twst Orange peel
Instructions

Stir, strain, rocks, twist.

Notes

Plantes Vertes suggests a dash of Angostura to balance out her homemade orange cream citrate, which she says is rather sweet, but this may not be an issue with the Bittermens product and depending on your palate. This is a minor variation on Nick Caruana's Herban Botanist, which calls for an ounce of Cynar and no Campari: http://drinkstraightup.com/2013/05/28/variations-the-negroni/

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Plantes Vertes, eGullet forums.
Source reference

http://forums.egullet.org/topic/56533-an-ideal-negroni/?p=1950265

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Used 1.25 oz St George terroir gin and 5 drops of Bittermens orange citrate bitters. With a dropper, it's hard to know how many drops equal a dash. Will use 6 drops next time. Punchy, bitter taste. Perhaps less Campari? Rate 4
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Gin on Gin Julep

1 oz Gin, Plymouth
1 oz Genever, Bols
15 lf Mint (large)
1⁄2 oz Simple syrup (2:1)
1 spl Club soda
1 spg Mint (as garnish)
Instructions

Muddle the mint in the syrup in a julep cup, fill with crushed or pellet ice, add spirits, top with club soda, stir to combine, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Jason Kosmas and Dushan Zaric, Employees Only, NYC.
Source reference

http://liquor.com/articles/stubborn-spirits/

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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World's Greatest Hotel Nacional

1 1⁄2 oz Light rum, Caña Brava
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Cane syrup, Petite Canne
1 t Apricot eau-de-vie, Blume Marillen
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
David Kupchinsky, The Everleigh, LA.
Source reference

http://liquor.com/articles/stubborn-spirits/

Curator rating
Not yet rated
Average rating
5 stars
(11 ratings)
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