Spanish Coffee Stout

3⁄4 oz Añejo rum
3⁄4 oz Demerara Rum, Lemon Hart 151
3⁄4 oz Orange liqueur, Clément Créole Shrubb
3⁄4 oz Coffee liqueur, Galliano Ristretto
3⁄4 oz Coffee (cold)
2 oz Stout, Peak Organic Oak Aged Mocha Stout (or other coffee stout)
1 bsp Licor 43
1 oz Whipped cream (as float)
1⁄4 oz Pedro Ximénez Sherry (poured over cream)
Instructions

Shake, strain into an Irish coffee mug, top with whipped cream float, pour PX over the float.

Notes

Without the beer and with increased coffee, this is my recipe for Spanish Coffee.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • Coffee and chocolate orange.
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Ellipsis

1 1⁄2 oz Guatemalan rum, Zacapa
1⁄2 oz Tawny port, Taylor
1⁄3 oz Cynar
1 t Triple sec, Cointreau
2 ds Bitters, Angostura
Instructions

Stir over ice and strain into a chilled cocktail glass.

Notes

From Gaz Regan's 101 Best New Cocktails of 2013.

History

Adapted from a recipe by Devender Sehgal, New Delhi, India.

Yields Drink
Authenticity
Authentic recipe
Creator
Devender Sehgal, New Delhi, India.
Source reference

http://www.ardentspirits.com/ardentspirits_old/gr/101BNC2013.html

Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Nice cocktail in the rich/sweet/dark variety.
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Bird's Eye View

1 1⁄2 oz Bourbon, Eagle Rare
3⁄4 oz Ramazzotti
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 twst Lemon peel (as garnish)
Instructions

Stir over ice and strain into a chilled wine glass. Twist the lemon twist over surface and discard.

Notes

From Gaz Regan's 101 Best New Cocktails for 2013.

History

Adapted from a recipe by Steve Shur, Boston College Club, Boston, MA

Yields Drink
Authenticity
Authentic recipe
Creator
Steve Shur, Boston College Club, Boston, MA
Source reference

http://www.ardentspirits.com/ardentspirits_old/gr/101BNC2013.html

Curator rating
Not yet rated
Average rating
4.5 stars
(39 ratings)
From other users
  • Replaced razmotti with Dillon's black walnut Amaro
  • Maybe a hair more chartreuse next time
  • Would give 4.5 if I could. Very solid bourbon cocktail manhattan variant; agree with above comments that there is room to tweak with bitters.
  • Promising. Room for bitters as well.
  • Enjoyable boozy cocktail for any time of year.
  • Made with Bulleit 10 year. Very good - I might add some non-potable bitters as well. 4.5
  • Another nice thing to do with Bourbon. Might tweak up the bitter components a bit
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  • Williamsburg — Bourbon, Ramazzotti, Aromatized wine, Maraschino Liqueur, Lemon peel
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  • Noce Americana — Rye, Aromatized wine, Ramazzotti, Bitters
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drinkingandthinking commented on 9/25/2019:

To me this is just a slightly more herbal/complex Manhattan, which might be great if I loved Manhattans. I mean, it's good, but not great. Whatevs, I'd drink it again before I'd drink a regular Manhattan.

Boomerang Cocktail (Crosby Gaige)

1 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Swedish Punsch
2 ds Lemon juice
1 ds Bitters, Angostura
Instructions

Shake (or stir), strain, up.

Notes

This version is from Crosby Gaige's 1944 "Standard Cocktail Guide." The earlier traditional Savoy and the Café Royal Cocktail recipes call for equal parts of the primary ingredients with dry rather than sweet vermouth.

Yields Drink
Year
1944
Authenticity
Altered recipe
Source reference

Crosby Gaige, Standard Cocktail Guide, 1944, p. 37

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made it "perfect" with Punt e Mes.
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Shawn C commented on 6/26/2024:

We need to change the name to match the source as an altered recipe (Crosby Gaige, 1944) since there are other variations out there and the classic Boomerang is equal parts with dry vermouth, not sweet. It could just have been an error in Gaige's book, which is unfortunate since the classic is actually quite good and balanced. Interestingly, there is a much different version published in French in a 1924 Swiss cocktail book by Carlo Beltramo who was bartender at Bergues in Geneva (?) It says this variant with gin, maraschino, dry and sweet vermouth was popular in South Africa at the time.

Civil Disobedience

1 1⁄2 oz Jamaican rum
3⁄4 oz Sweet vermouth
3⁄4 oz Herbal liqueur, Green Chartreuse
Instructions

Stir, strain, up.

Notes

Stephen uses his own special jaggery-aromatized reconstructed Chartreuse. Details at link.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, Boston, MA.
Source reference

http://bostonapothecary.com/?p=1492

Curator rating
Not yet rated
Average rating
3.5 stars
(10 ratings)
From other users
  • Made w/ Carpano Antica. Nice if you like vermouth and Chartreuse (who doesn't?). The rum is entirely lost in this one.
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MOJO1229 commented on 6/10/2017:


There's nothing disobedient about this dirnk. In fact, it's very civil! So much so, I rated it 4.0.

But two cautions: 1) If you're not used to Green Chartreuse, use a "skinny" amount, as it has a strong, somewhat bitter taste; (2) Most importantly, choose your sweet vermouth carefully!. Not all sweet vermouths taste the same. For this drink, I used Dolin sweet vermouth, and it worked well. Cinzano, with its pronounced fruity flavor, might overwhelm even the Green Chartreuse. For this drink, Dolin or Vya, and perhaps Antica Formula are the sweet vermouths I would reach for first.

A Monkey In Winter

1 1⁄2 oz Scotch, Monkey Shoulder
1⁄2 oz Amaro Montenegro
1⁄2 oz Lemon juice
1⁄4 oz Crème de Cacao, Tempus Fugit
1⁄4 oz Maple syrup
1 bsp Allspice Dram, St. Elizabeth
2 oz Ginger beer
Instructions

Shake, strain over ice in a Collins, top with ginger beer, stir to incorporate, serve with straw.

Picture of A Monkey In Winter
©Eric Witz
Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Eric Witz, Medford, MA.
Source reference

http://www.shakestir.com/recipes/id/2313/a-monkey-in-winter

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Li hing mui flavors. A little too sweet with the labels I used. — ★★★
  • Tasty, interesting how it works together.
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Cbardon2010 commented on 6/30/2016:

Left off the syrup. Found it plenty sweet with Tempis Fugit cacao .  Otherwise delicious!!

Glasgow Mule

1 1⁄2 oz Blended Scotch
3⁄4 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1 ds Bitters, Angostura
4 oz Ginger beer, Fever Tree
Instructions

Build in a mule mug or Collins and stir over crushed ice. Garnish with a lemon wheel and candied ginger.

Yields Drink
Authenticity
Authentic recipe
Creator
Damon Boelte, Prime Meats, Brooklyn, NY.
Source reference

http://punchdrink.com/recipes/glasgow-mule/

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
From other users
  • Needs more acid. I think lime would work much better in this.
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ThatGuyOverThere commented on 12/31/2023:

Made with lime superjuice rather than lemon. Drinkable and a nice alongside cheeseburgers.

Weathered Ax

1 1⁄2 oz Bourbon (100 proof)
3⁄4 oz Lemon juice
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1⁄2 oz Aromatized wine, Cocchi Americano
1⁄2 oz Ginger syrup
1 spg Mint (as garnish)
1 ds Absinthe (spritz; as garnish)
Instructions

Shake, strain, rocks, garnish, spritz.

Notes

PUNCH suggests rosemary as an alternative to mint here.

Yields Drink
Authenticity
Authentic recipe
Creator
Danny Shapiro, Scofflaw, Chicago, IL.
Source reference

http://punchdrink.com/recipes/weathered-axe/

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Subbed ginger liqueur (New Deal) for syrup & added 1/8 oz maple syrup, scaled lemon back to a fat half.
  • Very nice and ginger forward — ★★★★★
  • Easy drinking. Summery. Might go a touch lighter with the lemon juice next time. Used rosemary rather than mint and wasn't sorry.
  • A lot going on, almost to the point of being overdone. Nonetheless, a tasty drink.
  • Made with standard proof bourbon, Cointreau, mint. Lots of different flavors; perhaps the ginger syrup was a touch outspoken. Would be worth returning to with rosemary I think. — ★★★★
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Crimson and Clover

1 1⁄2 oz Gin
1 oz Mulled wine (reduced and sweetened, see note)
1⁄2 oz Lemon juice
1 Egg white
Instructions

Dry shake, shake with ice, strain, up.

Notes

Mulled wine syrup: reduce 1/2 a cup of mulled wine by half and then dissolve 1/4 cup of sugar into the reduction.

Yields Drink
Authenticity
Authentic recipe
Creator
Andrew Bohrer, Seattle, WA
Source reference

http://punchdrink.com/recipes/crimson-and-clover/

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