Uffizi

1 1⁄2 oz Bonal Gentiane Quina
1 1⁄2 oz Aromatized wine, Cocchi Americano
2 oz Grapefruit juice (white)
1 pn Salt (kosher, for rim)
1 wdg Grapefruit (for rim)
Instructions

Moisten the rim of a rocks glass with grapefruit wedge and coat with salt. Build the rest of the ingredients in the glass over cracked ice and stir.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Will Thompson, Drink, Boston, MA.
Source reference

http://www.foodandwine.com/recipes/uffizi-cocktails-2013

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Lovely little medium weight drink...
  • Made with red grapefruit juice because that's what I had. Very tasty and light. Would like to return to this with white. — ★★★★★
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  • South Slope — Gin, Aperol, Aromatized wine, Orange Curaçao, Lemon juice, Lemon peel
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I substituted LoFi Gentian amaro for Bonal, and used equal parts of each. Yum

Pineau Cobbler

3 oz Pineau des Charentes
4 cube Cantaloupe (1" each)
1⁄2 wdg Orange (1/2 orange wheel)
Instructions

Lightly muddle, shake with crushed ice, pour without straining into a wine glass and serve with a cocktail pick for spearing cantaloupe chunks.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Will Thompson, Drink, Boston, MA.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
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Gin Basil Julep

2 oz Gin
1 t Sugar (superfine, or 1/4 oz 50 brix simple syrup)
2 spg Basil (slapped, one muddled and one as garnish)
Instructions

Build in julep glass over crushed ice, churn with barspoon, top with more crushed ice and a sprig of basil.

YieldsDrink
Authenticity
Authentic recipe
Creator
Andrew Willet, Elemental Mixology.
Source reference

http://elementalmixology.wordpress.com/2013/12/05/drink-of-the-day-the-…

Curator rating
Not yet rated
Average rating
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Gingerbread Man

2 oz Rum, Banks 7
3⁄4 oz Ginger liqueur, King's Ginger
1⁄2 oz Molasses syrup (1:1)
1 bsp Bitters, Dale DeGroff's Pimento Bitters
1 Egg white
1 pn Cinnamon (as garnish)
Instructions

Dry shake, shake, strain, up, garnish.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://www.seriouseats.com/recipes/2012/12/pdt-christmas-cocktail-jim-m…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Chet Baker — Rum, Sweet vermouth, Bitters, Honey syrup
  • Triglav — Rum, Sweet vermouth, Orange liqueur, Bitters, Simple syrup
  • Bajito — Rum, Sugar, Lime, Mint, Basil
  • Skid Mark — Rum, Sweet vermouth, Curaçao, Orange peel
  • Sabre — Rum, Allspice Dram, Lime cordial, Mint

Forbidden Fruit #2

1 oz Gin
1 oz Dry white wine, Sauvignon blanc
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄2 oz Agave syrup
Instructions

Shake with ice, strain into a chilled cocktail glass

History

Re "forbidden fruit" of Barbados: http://en.wikipedia.org/wiki/Grapefruit

YieldsDrink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • Tanglin Club — Gin, Dry vermouth, Bitters, Passion fruit syrup, Lime juice, Orange peel
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  • Ginger Lindsay — Gin, Dry vermouth, Ginger liqueur, Lime juice
  • Moonlight — Gin, White wine, Kirschwasser, Grapefruit juice, Lemon peel
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Christmas in Prison

1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Palo Cortado Sherry, Lustau
1⁄4 oz Cinnamon syrup
1⁄8 oz Maple syrup
1 ds Cranberry bitters, Bittermens
1 twst Orange peel (expressed and inserted.)
Instructions

Stir, strain, rocks, twist.

Notes

Lots of autumn cocktails use these flavors. This one makes really, really good use of them. Superbly spicy and balanced, sweetish but warming.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Tim Miner, The JakeWalk, Brooklyn, NY.
Source reference

http://www.youtube.com/watch?v=R1uIFs-pNdc

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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  • Big Apple — Apple brandy, Sweet vermouth, Amontillado Sherry, Bitters
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  • Les Verts Monts — Armagnac, Cognac, Calvados, Bianco Vermouth, Cream Sherry, Bitters, Maple syrup, Lemon peel, Apple
  • Pantry Raid — Brandy, Aromatized wine, Falernum, Peach liqueur, Lemon bitters

An added detail: this cocktail was created by Tim Miner. I posted the photo on Instagram and he replied that this was the last drink he put on the menu at the Jakewalk before leaving to tend bar at the newly opened Long Island Bar on Atlantic Ave. Incidentally a must-stop for my next visit to Brooklyn.

Detail added. Long Island Bar is Toby Cecchini's new project, which would make it a must-stop even if Tim Miner's drink weren't so good. Incidentally, Eric, can I put your picture of the drink up on KC?

Absolutely, I was going to suggest using my photo but didn't want to get all up in your business. (Also, not to get further up in your business but I just took a glance at the recipe card in my wallet and it says maple syrup and not liqueur. Sorry for my constant nitpicking corrections.) I hadn't heard of the Long Island Bar until Tim mentioned it to me, but the funny thing is I was staying with my friend on Atlantic Avenue exactly one block up from the bar on the next corner. Next time I'm (we're?) totally going there.

I really liked this; made with ingredients as specified except subbing in St. George aged apple brandy for the Laird's.  I wholly agree with the poster's description, it's very balanced with a nice holiday spice backbone to it.  And I found a use for those damn Bittermens New England Spiced Cranberry bitters that have been at the back of the bitters shelf for what seems like an eternity.  Oh, and the video link isn't available any longer.

Full Windsor

3⁄4 oz Gin
3⁄4 oz Campari
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1⁄2 oz Mint syrup
2 oz Champagne
1 spg Mint (as garnish)
Instructions

Shake, strain over rocks and Champagne, garnish with mint sprig and floated fruit.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
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  • Northern Lights (David Delaney Jr.) — Sparkling white wine, Gin, Bitters, Simple syrup, Lemon juice, Cranberry sauce, Cranberry
  • Bitter Rabbit — Brut Champagne, Fernet, Gin, Lemon juice, Strawberry syrup, Lemon peel

Bronx Bomber

1 1⁄2 oz Gin, Plymouth
1⁄4 oz Sweet vermouth (Italian)
1⁄4 oz Dry vermouth (French)
1⁄2 oz Orange juice (freshly squeezed)
1⁄4 oz Lemon juice (freshly squeezed)
1⁄4 oz Simple syrup (home-made)
1 twst Orange peel
Instructions

Combine liquid ingredients in cocktail shaker with crushed ice. Shake vigorously and strain into chilled cocktail glass.

History

Vintage, prohibition-era cocktail.

YieldsDrink
Year
1920?
Authenticity
Authentic recipe
Source reference

The Art of the Bar (2006), Jeff Hollinger, Rob Schwartz, modified from Old Waldorf -Astoria Bar Book, A.S. Crockett, 1935

Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Bem verão.
  • Antica Formula, Noilly Prat, Tanqueray is OK, Bombay Sapphire might be better.
  • One of my favorites
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Fair & Warmer

1 1⁄2 oz Añejo rum
1⁄2 oz Aromatized wine, Lillet Rouge (or Dolin sweet vermouth)
1⁄2 oz Curaçao
1 twst Orange peel
Instructions

Combine all ingredients in an ice-filled mixing glass. Stir and strain into a chilled coupe. Express the oils from the orange twist over the finished drink and garnish with the peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Anu Apte, Rob Roy, Seattle
Source reference

http://imbibemagazine.blogspot.com/2013/12/25-days-of-christmas-cocktai…

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • I made this with Brugal anejo, Pierre Ferrand dry curaçao, and I subbed in Punt e yes for the Lillet rouge. This cocktail really brought out the flavor of the barrel for me.
  • Faked the Lillet with half Martini Rosso and half Cocchi Americano. Kinda sweet, kinda unexciting. I can see maybe the reproportioning suggested in the comment being worth trying.
  • I make 2oz rum, 1oz vermouth, 1/4oz cointreau. I think it's a better drier balance this way.
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This cocktail appears in the Hugo Ensslin's Recipes for Mixed Drinks (1917) with a mere two dashes of curacao. I prefer this drier "rum manhattan with a bit of orange" approach.

yarm commented on 12/29/2022:

My build is closer to 2 oz aged rum, 1 oz sweet vermouth, 1/8 oz (1 tsp) dry curaçao. Not sure where the Lillet Rouge came in, but a little bitter complexity from a quinquina or perhaps a split of sweet vermouth & Punt e Mes would do no harm (but it's not the classic way).

Inland Dynasty

3⁄4 oz Rye, Rittenhouse 100
3⁄4 oz Grapefruit juice
3⁄4 oz Cinnamon syrup
1⁄2 oz Martinique Rum, La Favorite Vieux
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1 pn Cinnamon (as garnish)
Instructions

Shake, pour into a hurricane glass, garnish, serve with straw.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Maxwell Britten, Maison Premiere, Brooklyn, NY.
Source reference

http://online.wsj.com/news/articles/SB100014240531119037036045765846142…

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