Pasado de Moda

2 1⁄2 oz Añejo tequila
1⁄4 oz Vanilla liqueur, Nanys (or Licor 43)
1 t Maguey sweet sap, Villa de Patos (or agave nectar)
2 ds Bitters, Angostura
1 sli Orange peel
Instructions

Muddle the orange peel with the Angostura bitters, vanilla liqueur, and maguey sap in a rocks glass. Add an ounce of the tequila and some ice, and stir. Add the remaining tequila and more ice, and stir until the glass is well-frosted.

Picture of Pasado de Moda
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington
Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Zachary Pearson commented on 4/13/2014:

Stew,

How much orange peel? Could you add it to the ingredient list?

Thanks,

Zachary

mahastew commented on 4/14/2014:

Done. I guess "slice" is descriptive enough.

lesliec commented on 4/16/2014:

This is very good! We used Licor 43 for the vanilla. It's quite a large drink, but still seemed to be gone too soon ...

mahastew commented on 4/17/2014:

Glad you liked it. I just made a version with Licor 43 and maguey sweet sap, and I agree it's yum. Since almost nobody is going to be able to get their hands on a bottle of Nanys unless they go to Cabo or the like, I went ahead and updated the recipe to include Licor 43 as an option. Thanks for the note!

Sundae

1 1⁄2 oz Jamaican rum, Smith & Cross
1⁄2 oz Brandy, Germain-Robin
1⁄2 oz Water
1⁄2 oz Crème de Cacao, Marie Brizard
1⁄4 oz Lime juice
1 ds Bitters, Bittermens Xocolatl Mole
1⁄4 oz Jamaican rum, Smith & Cross (as float)
Instructions

Shake hard for 45 seconds, until the tin is almost too cold to touch. strain, float remaining rum.

Notes

I was at a cocktail competition a few days ago and one of the competitors served a S&C drink that was dilute enough to be milky. It dawned on me that the rum goes through a banana phase and a milky one at different dilutions, and this drink takes advantage of that.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Sad Eyed Lady

1 1⁄2 oz Scotch
1 oz Bénédictine
1⁄2 oz Oloroso sherry
1⁄2 oz Lemon juice
1⁄4 oz Allspice Dram
Instructions

Shake, strain, up.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Good at first sip but seems to lose its balanced as it warms up. — ★★★
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Louis Special

1⁄2 oz Gin
1⁄2 oz Bénédictine
1⁄2 oz Herbal liqueur, Green Chartreuse
Instructions

Stir with ice and strain into a cocktail glass.

Notes

As written, makes a pretty small drink. A full ounce of everything approaches too much, however ...

Yields Drink
Year
1940
Authenticity
Authentic recipe
Creator
"Courtesy of Louis Postenrieder, head barman Hotel Bristol, Wien"
Source reference

http://cocktailvirgin.blogspot.co.nz/2014/03/louis-special.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • The combination of the green chartreuse and the Benedictine w/o something to cut it (other than the gin which is neutral in this drink) is overpowering and makes it too sweet. Maybe 1oz gin? .5oz lemon? Nice digestif as is.
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Neruda

3⁄4 oz Solbeso
3⁄4 oz Pisco, Campo de Encanto
3⁄4 oz Gewurztraminer
3⁄4 oz Tea syrup (1:1 sugar:jasmine green tea)
3⁄4 oz Lemon juice
2 dr Orange flower water
Instructions

Shake, strain, up.

Notes

Solbeso is an unaged distillate of cacao, bright, floral, fruity, lightly sweet and rounded. More Pisco or another eau de vie can be substituted.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Colonial Affair

3⁄4 oz Solbeso
3⁄4 oz Pisco, Campo de Encanto
3⁄4 oz Aromatized wine, Lillet Rose
3⁄4 oz White Crème de Cacao, Marie Brizard
3⁄4 oz Lemon juice
1 t Simple syrup
Instructions

Shake, strain, up.

Notes

Solbeso is a dry cacao distillate.

History

Joaquín made this as a riff on the 20th Century and intended to name it the 17th Century, but was annoyed to see that the name was taken by a drink served at another bar (not, as far as I know, our own Zachary Pearson's drink of that name).

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

in person

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
From other users
  • Surprisingly floral, so much so that I thought there was orange flower water in it. Delicious and balanced, though a tad sweet (maybe omit the simple at home). Solbeso seems like a great ingredient.
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Shawn C commented on 12/24/2022:

The Lillet Rose and cacao form a great combination with the Solbeso, unlocking some of the flavor expected but otherwise missing from the Solbeso. The lemon juice balances the sweetness nicely.

Disco Banjo

1 oz Hazelnut liqueur, Frangelico
1 oz Irish Cream, Baileys
1 oz Coffee liqueur, Kahlua
1 oz Scotch, Laphroaig
2 ds Bitters, Bittermens Xocolatl Mole
2 ds Hellfire Habanero Shrub, Bittermens
Instructions

Shake with ice. Pour into martini glass

Notes

This is named after my dog who is drool obsessed with cream drinks.

Yields Drink
Authenticity
Your original creation
Creator
Jenn Peterson
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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The Monastic Sour

2 oz Bourbon
1⁄2 oz Chambord
1⁄4 oz Bénédictine
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 oz Egg white
Instructions

Shake ingredients dry. Add ice. Shake vigorously.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jenn Peterson
Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • Good. But only good.
  • Try a bit less simple or a bit more lemon. Could be more sour.
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The Long Hello

3⁄4 oz Apple brandy
3⁄4 oz Elderflower liqueur, St. Germain
1 ds Bitters, Fee Brothers Old Fashion
3 oz Champagne
Instructions

Combine all ingredients, except champagne in mixing glass with ice and stir. Strain into coupe glass and top with champagne. Garnish with grated nutmeg.

Yields Drink
Authenticity
Authentic recipe
Creator
Damon Boelte
Source reference

Bitters by Brad Thomas Parsons

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Gargoyle & Spire

1 oz Gin
3⁄4 oz Strega
1⁄4 oz Simple syrup
2 ds Orange bitters
4 oz Champagne
1 twst Orange peel
Instructions

Pour all ingredients, except champagne into a mixing glass with ice and stir. Strain into a champagne glass and add the champagne. Garnish with an orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Brad Thomas Parsons, NYC
Source reference

Bitters

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Good, tastes like a spicy kir — ★★★
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