Rooster-Tail

1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Peach liqueur
1 oz Madeira, Broadbent Rainwater Medium Dry
1⁄2 oz Lemon juice (juice of half a lemon)
1⁄2 oz Raspberry syrup
3 ds Peychaud's Bitters
1 spg Mint (as garnish)
2 Raspberry (as garnish)
Instructions

Shake, strain into a goblet over ice, garnish.

Notes

The original calls for 2 oz of dry peach brandy, with the above combination of apple brandy and peach liqueur offered as an alternative.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
David Wondrich
Source reference

http://liquor.com/articles/behind-the-drink-rooster-tail/

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5 stars
(5 ratings)
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The Fitty Spot

2 oz Guatemalan rum, Zacapa (or other aged rum)
2 1⁄2 oz Pineapple juice
2 oz Hibiscus tea (double strength)
3⁄4 oz Tangerine juice
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (spiced, see note)
1 spg Mint (as garnish)
Instructions

Shake, double strain, up, garnish with a mint sprig and a tangerine wedge or pineapple slice.

Notes

Cecchini calls for a simple syrup spiced with cloves, cinnamon, allspice, vanilla, star anise, and ginger root (recipe at link). A falernum syrup can be substituted.

Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Toby Cecchini.
Source reference

http://tmagazine.blogs.nytimes.com/2010/02/10/case-study-love-potion-no…

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3 stars
(1 rating)
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  • Sin Takes A Holiday — Navy strength rum, Nicaraguan Rum, Bitters, Pineapple juice, Grapefruit juice, Lime juice, Cinnamon syrup
  • Colchique — Pisco, Elderflower liqueur, Orange juice, Grapefruit juice, Lemon juice, Orange flower water
  • The Barrelman — Barbados Rum, Navy strength rum, Grapefruit juice, Passion fruit syrup, Lime juice, Donn's Spices #2

Norman

1 oz Calvados (- calvados)
1 oz Sweet vermouth (- sweet vermouth)
1 t Fernet Branca (- fernet branca)
1⁄2 oz Bénédictine (- benedictine)
Instructions

Stir over ice, strain

Yields Drink
Authenticity
Authentic recipe
Source reference

BC Liquor Store "Taste" magazine winter 2013

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Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Smooth and tasty. A bit sweet.
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Brooklyn Sour

1 1⁄2 oz Genever
3⁄4 oz Lemon juice
1⁄4 oz Honey syrup (or simple syrup)
1 bsp Marmalade
3⁄4 oz Ale, Brooklyn Hemispherical Bitters Local 2 (as float)
Instructions

Shake, strain, up, float the beer over the back of a spoon on top, New York Sour-style.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jeff Lucas, The Mix Lab
Source reference

http://themixlab.wordpress.com/2012/01/10/the-new-york-sour-the-brookly…

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Spanish Coffee (Huber's Café)

3⁄4 oz Overproof rum (151 proof)
1⁄2 oz Triple sec, Bols
2 oz Coffee liqueur, Kahlua
3 oz Coffee (hot)
1 ? Whipped cream (as garnish)
1 pn Nutmeg (as garnish)
Instructions

Add rum and triple sec to tempered mug and ignite, putting out with Kahlua and topping with coffee. Float whipped cream and sprinkle nutmeg.

Yields Drink
Authenticity
Authentic recipe
Creator
Huber’s Café, Portland, Oregon
Source reference

http://imbibemagazine.com/Spanish-Coffee-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • Did not use overproof, try again with. Strong — ★★★
  • Made without the pyrotechnics and reduced Kahlua, with Lemon Hart. Alright.
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  • Leche del Diablo — Ancho Reyes chile liqueur, Crème de Cacao, Bitters, Cream
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Hunter-Gatherer

1 oz Rye, Rittenhouse
1 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Becherovka
1⁄2 oz Jägermeister
2 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (flamed, as garnish)
Instructions

Stir. Strain. Up. Flamed orange twist.

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(15 ratings)
From other users
  • 4.5 - one ds bitters next time — ★★★★
  • What a tasty cocktail! Spicy, but the orange accents it beautifully. A great fall/winter drink. — ★★★★★
  • Made this 3x with Berovoka, Drambuie, and Goldslager. All were good but none totally blew me away.
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HenryPaul commented on 2/28/2021:

What a tasty cocktail! Spicy, but the orange accents it beautifully. A great fall/winter drink. 

Spiced Pear Punch

6 oz Old Tom Gin, Ransom
6 oz Cognac
6 oz Ginger liqueur, King's Ginger
6 oz Pear puree (roasted; see note)
3 oz Lemon juice
18 oz Prosecco (dry, fruity)
Instructions

Combine everything but the Prosecco in a pitcher and chill. When ready to serve, pour over an ice block in a punch bowl and add chilled Prosecco to top. Garnish with lemon wheels, pear slices, star anise, and cinnamon sticks.

Notes

"To make the roasted pear purée: Preheat oven to 350 degrees F. Peel, halve and core 5 ripe pears (Carlson uses Bartlett and Anjou, but any variety will work as long as they’re ripe). Arrange in a roasting pan with 4 tablespoons of demerara sugar, 4 ounces of brandy or Cognac, 6 cinnamon sticks, 8 star anise and 12 cloves. Cut 1 vanilla bean lengthwise; scrape out the seeds and add them to the roasting pan along with the pod. Roast for 30 minutes. Remove the spices and vanilla bean pod, then purée the pears and liquid in a blender or food processor."

Yields Drink
Authenticity
Authentic recipe
Creator
Anne Carlson, In Fine Spirits Lounge, Chicago, IL.
Source reference

http://imbibemagazine.com/Spiced-Pear-Punch-Recipe

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Fernet Champagne Flip

1 oz Fernet Branca
1 oz Ginger liqueur
1⁄2 oz Meyer lemon juice
1 Egg white
2 ds Bitters (aromatic)
1 1⁄2 oz Champagne
1 twst Lemon peel (as garnish)
1 spg Mint (as garnish)
Instructions

Dry shake, shake, strain over Champagne, garnish.

Notes

The garnish at the link is gorgeous.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Danguole, 10th Kitchen.
Source reference

http://www.10thkitchen.com/2013/12/fernet-champagne-flip/

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • Mostly tastes like fernet.
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Hoperol Flip

1 1⁄2 oz India Pale Ale
1 oz Aperol
3⁄4 oz Old Tom Gin
3⁄4 oz Lemon juice
1 Egg white
1 twst Orange peel (as garnish)
Instructions

Dry shake, shake, strain over IPA, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Danguole, 10th Kitchen.
Source reference

http://www.10thkitchen.com/2013/12/hoperol-flip/

Curator rating
Not yet rated
Average rating
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The Midtown

1 1⁄2 oz Gin, Hendrick's
3⁄4 oz Grenadine
2 ds Syrup of roses
2 sli Lemon
6 lf Mint
4 oz Sparkling white wine (to top)
1 twst Lemon peel (as garnish)
Instructions

Over ice, shake everything but the sparkling wine, strain into a flute, top with bubbles, twist.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Snackbar, Oxford, MS
Source reference

http://imbibemagazine.com/The-Midtown-Cocktail-Recipe

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Zachary Pearson commented on 8/08/2015:

Curated this slightly. Added rose syrup as per cited link. Added year cite. Clarified lemon and mint and the instructions.  Thanks,  Zachary

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