Orejas de las Abejas

1 1⁄2 oz Gin
3⁄4 oz Honey syrup (1:1)
3⁄4 oz Lime juice
1⁄2 oz Ancho Reyes chile liqueur
Instructions

Shake, up, coupe.

Notes

Softer gins seem to work better here. Beefeater & Ford's were okay, but Martin Miller Westbourne was divine.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Nice; light; honey; citrus; slightly spicy
  • A slightly spicy gin daiquiri?
  • Nice! I punched it up w/a bit more Ancho and less Gin
Similar cocktails
TheBack2Bar commented on 11/06/2023:

Very good. I also added a bit more Ancho Reyes and felt that improved it (but I prefer stronger flavors).

Yacht Club

2 oz Genever, Bols Barrel Aged
1⁄2 oz Maraschino Liqueur
1⁄2 oz Dry vermouth
1 bsp Absinthe
1 twst Lemon peel
Instructions

Stir, rocks, express lemon peel and discard

Notes

Recipe provided by bartender (name unknown) at Drink, Boston, 2/14.

History

Alternatively known as the "Sail Club".

Yields Drink
Authenticity
Authentic recipe
Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Used 1 oz Old Duff Genever 45% alcohol and 1oz Tanqueray 10. Dolin dry vermouth. — ★★★★★
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Fargo commented on 3/09/2014:

Poor... nothing of new. A middle ground between Aviation and Tuxedo.

Salvatore Daiquiri

3⁄4 oz Jamaican rum, Smith & Cross
3⁄4 oz Light rum, Plantation 3 Star
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Averna
1⁄2 oz Lime juice
4 dr Jamaican #1 bitters, Bittercube
1 twst Lime peel
Instructions

Shake, strain, up

Picture of Salvatore Daiquiri
2011 Kindred Cocktails
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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  • Haitian Witch — Rum, Cherry Liqueur, Peychaud's Bitters, Lime juice, Agave syrup
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Zachary Pearson commented on 3/08/2014:

Curated this slightly - Changed Smith & Cross to Jamaican rum.

Thanks,

Zachary

Fargo commented on 3/09/2014:

Poor, a middle ground between Planters punch and Singapore sling...

Cocktailian commented on 3/09/2014:

sorry you didn't enjoy it. that cocktail combination never really occurred to me as i was constructing the drink--i thought the averna and bitters added a more herbal/spiced flavor undertone than the heavier "tropical" sweetness

Widowmaker #1

1 oz Cognac
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Lemon juice
1⁄4 oz Demerara syrup (2:1)
3 oz Champagne
1 twst Lemon peel (as garnish)
Instructions

Shake, strain over Champagne, garnish.

Notes

Sidecar + French 75.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Light, sour, dry. Cointreau could be boosted a touch maybe. — ★★★★
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Meat Hook

1 3⁄8 oz Rye, Sazerac
2⁄3 oz Sweet vermouth, Carpano Punt e Mes
2 t Islay Scotch, Ardbeg
1 t Maraschino Liqueur, Luxardo
1 Brandied cherry (as garnish)
Instructions

Build in a mixing glass, add ice, stir until well chilled. Strain into a sour glass or coupe, garnish with a brandied cherry.

Notes

Any spicy rye will suit this drink - Rittenhouse Bottled-in-Bond goes well, as does Wild Turkey 101. The Punt e Mes can be substituted for any sweet vermouth, preferably one on the bitter side (e.g. Carpano Antica Fomula). Ardbeg is optimal, but a different smoky Islay single malt (e.g. Laphroaig) will serve.

History

A variation of the Red Hook, designed to complement the meat-heavy menu served at the restaurant.

Yields Drink
Authenticity
Altered recipe
Creator
Shaun Layton of L'abattoir bar in Vancouver, British Columbia, Canada.
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Sweet vermouth detracts, try again with Punt e Mes
  • Well balanced.
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brimagick commented on 8/15/2020:

The Sazerac is lost with the Ardbeg, even in small amount, overpowering the Rye.  Don't get me wrong, excellent cocktail!  I love Islay Scotch and a smoky drink.   But next go round I'll use a much cheaper Old Overhort for comparison and see if I enjoy the drink just as much.  

The French Intervention

1 1⁄2 oz Reposado Tequila
3⁄4 oz Aromatized wine, Cocchi Americano
1⁄4 oz Herbal liqueur, Green Chartreuse
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, up with a grapefruit twist.

Notes

I increased the Green Chartreuse to 1/4 oz -- Stewart calls for a dash. Stewart's version calls for Lillet Blanc, but the Cocchi Americano provides more balance. Your mileage may vary.

Yields Drink
Authenticity
Altered recipe
Creator
Amy Stewart
Source reference

The Drunken Botanist

Curator rating
Not yet rated
Average rating
4 stars
(29 ratings)
From other users
  • Wow. Very good. Interesting combo of flavors. Better than what I’d imagine. Perhaps a little sweet, but achieves a depth informed by all, impossible without each other.
  • Made with China-China and Yellow Chartreuse.
  • Pretty nice. Generous with the twist, which adds needed freshness. — ★★★★
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MOJO1229 commented on 8/13/2017:

"The French Intervention" is a misnomer as only 1/4 oz of this wonderful libation comes from France, namely the Green Chartreuse. But no matter, because the contributions from Mexico and Italy, in combination with France's contribution create a marvelously tasty drink that goes down easily... perhaps too easily.

For this drink, I used 1800 reposado tequila, maybe not top shelf, but a stalwart tequila, nevertheless. There is no way to adequately describe this drink other than to say it's light in taste, slightly sweet, very smooth, delicious to a fault, and so lowdown you won't be able to stop with just one. Your heart and soul won't let you! I rate this wondrous drink at 5.0--something I rarely do. But this drink deserves it! Stir, strain, and enjoy. But drink responsibly!

noksagt commented on 8/12/2017:

"The French Intervention" is a misnomer as only 1/4 oz of this libation comes from France

...and the Lillet Blanc that was in the published recipe. The title refers to Napoleon III's invasion of Mexico, hence the remaining single ingredient.

Shawn C commented on 2/21/2023:

I am not rating the present altered recipe, but I gave this a try with some substitution and liked the result which I would give a 4. I used 1 oz of Lillet Blanc rather than Cocchi, to keep it French, employing more Lillet to stand up to the agave and improving the volume as well. I subbed 1/4 oz Izarra Verte in place of Green Chartreuse. This French Basque liqueur has a more spearmint herbal character and is milder than the aggressive Chartreuse, so 1/4 it seemed right vs. a dash in the original unaltered recipe. I thought the grapefruit twist might be out of place, but it fit in very well with the other components. I am quite pleased with the pairing of the Lillet and the Izarra Verte which complemented one another--something to explore for future experimentation.

Hopped Gimlet

1 1⁄2 oz Gin, Plymouth
1⁄2 oz Hophead Vodka, Anchor Distilling
5 dr Door County Hop Bitters, Bittercube
1⁄2 ? Lime (cut into wedges)
2 twst Lime peel
Instructions

Muddle lime wedges in bottom of a mixing tin. Add spirits, bitters and ice. Shake, strain into a lowball glass w/ fresh ice. Garnish with a twist

History

Hopped variant of a bitter gimlet

Picture of Hopped Gimlet
2011 Kindred Cocktails
Yields Drink
Year
2014
Authenticity
Altered recipe
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
Similar cocktails
No similar cocktails found.

Fontana

1 1⁄2 oz Rye, Sazerac
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Triple sec
2 ds Peychaud's Bitters
Instructions

Stir with ice, strain into coupe, squeeze lemon peel and drop in.

Notes

Variation on the Fontainebleu

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • 2 oz rye, 1/2 Coochi, 1/4 the others
  • Sweet top and mid notes, medicinal hint.
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Fargo commented on 3/09/2014:

Poor, a middle ground between Manhattan and Sazerac...

Stewart commented on 2/19/2016:

Actually reminds me more of a Bijou than a Manhattan (although it's not much like either). I made it with Bulleitt rye but the other flavors somewhat overwhelmed the rye.

Dale.Vestavia commented on 1/05/2018:

What a great drink.  I used Rittenhouse and Cointreau.  Light on the tongue with very little burn, but super layered and flavorful.  Great job.

Cancún Sazerac

2 oz Rye, Rittenhouse 100
3⁄4 oz Xtabentun, Casa D'aristi
3 ds Peychaud's Bitters
Instructions

Stir with ice, decant into chilled glass

Notes

Xtabentún is an anise liqueur flavored with honey from bees which pollinate the Xtabentún flower

History

I came across this liqueur during a trip to Cancún -- I liked it, even though I had an inferior brand (San Marino). When I got back to NJ, I found D'aristi's version.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Frederick H. Bartlett
Hamilton, NJ, USA
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Absinthe
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Zachary Pearson commented on 3/04/2014:

Cleaned this up a bit - removed the note which insisted that the brand of Xabentun specified was a real brand... it broke the line pretty badly (and we trust you).

Thanks,

Zachary

Shawn C commented on 12/24/2024:

A decent Sazerac although quite sweet. The Xtabentun's honey sweetness is high. The anise in the liqueur makes the Peychaud's somewhat superfluous other than adding color. If I make it again I will try 1/2 oz or less Xtabentun, and will probably sub a couple of dashes of Cardamom bitters and perhaps a dash of habanero tincture to broaden the palate.

Against the Family

2 oz Rye
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Amaro Montenegro
1 twst Orange peel
Instructions

Combine rye, vermouth, and amaro in a mixing glass and stir with cracked ice. Strain into a coupe glass and express orange oil over the top.

Picture of Against the Family
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Brian Cody
Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Make this once I have punt e mes
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bkemp1984 commented on 11/19/2023:

I'm so puzzled.....almost all I can taste is rye (Tin Cup). Not the amaro at all or much of the vermouth. How is that possible?

Shawn C commented on 11/22/2023:

I am not sure how it could only taste rye whiskey to the imbiber. The orange peel alone adds a lot of flavor, amping the dried citrus essence component of the Montenegro. The amaro brings along floral notes (rose petal, lavender?) that along with the wormwood of the vermouth carry into an extended, moderately bitter finish. The wine of the vermouth ends up pushed into the background, but provides body. Montenegro isn't a go-to amaro for me, but my impression is that it provides something distinctive here.

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