The Chocolate Rye

1 3⁄4 oz Rye (cacao-infused; see note)
3⁄4 oz Oloroso sherry
1⁄2 oz Meyer lemon juice
1 bsp Cherry syrup, Luxardo (syrup from Luxardo Maraschino Cherry jar)
1 Cherry (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Lepkowski infuses her rye with cacao nibs, black pepper, ginger, and other botanicals; recipe at link. Alternatively, a dash of chocolate bitters in combination with the oloroso sherry produces a dry chocolate-y effect.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Elana Lepkowski, Serious Eats.
Source reference

http://www.seriouseats.com/recipes/2014/02/chocolate-rye-whiskey-cockta…

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2 stars
(1 rating)
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Fargo commented on 3/09/2014:

Poor... a middle ground between Manhattan and Aviation.

Roses in the Snow

1 1⁄2 oz Gin, Uncle Val's Botanical (or other new world-style gin)
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
3⁄4 oz Rose water (!)
1 Egg white
2 oz Club soda
4 ds Peychaud's Bitters (3-4, as garnish)
Instructions

Dry shake, shake, fine strain into a highball over ice, top with soda, garnish with bitters.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Elana Lepkowski, Stir & Strain.
Source reference

http://stirandstrain.com/2014/02/07/roses-in-the-snow/

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From other users
  • try this sometime
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Zachary Pearson commented on 2/08/2014:

That's a whole lotta rosewater - I'm wondering how it doesn't come across like your grandmother's washed your mouth out with soap. I think that Hendricks might be a good sub for the gin if you can't find Uncle Val's.

Thanks,

Zachary

DrunkLab commented on 2/08/2014:

Hendrick's is definitely a good substitute, though Val's is even more cucumber-intensive. And the rosewater gave me pause as well; I thought maybe she was using a particularly dilute example, but the brand she links to is as intense as any.

Quick Little Pick Me Up

8 oz Ramazzotti
1⁄3 oz Coffee bean (10 grams = .36 oz or just over a third of an ounce)
1 twst Lemon peel (per serving, as garnish)
Instructions

Crack coffee beans without pulverizing them and infuse in Ramazzotti for 24 hours before straining and bottling. To serve, pour 2 oz of mixture over a rock and garnish with an expressed lemon peel.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Jacob Grier, The Hop & Vine, Portland, OR.
Source reference

http://www.jacobgrier.com/cocktails/quick-little-pick-me-up/

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Gin Punch (Jerry Thomas)

3 oz Genever
2 oz Water
1 oz Sugar (fine)
1⁄2 oz Raspberry syrup
1⁄2 oz Lemon juice
Instructions

Shake well with lots of ice, garnish with orange slices, pineapple, and berries in season. Serve with straw.

Notes

Gin to Jerry Thomas would have meant Hollands Gin, a.k.a. genever. Proportions slightly updated via Adam Elmegirab.

Yields Drink
Year
1862
Authenticity
Authentic recipe
Creator
Jerry Thomas.
Source reference

http://thejerrythomasproject.blogspot.com/2009/07/10-gin-punch-version-…

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Le Père-Bis

1 1⁄2 oz Islay Scotch, Ardbeg 10
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Honey syrup (2:1)
4 oz Tea (chamomile, hot)
1 wdg Lemon (as garnish)
3 Clove (studding the lemon, as garnish)
Instructions

Build in mug, stir, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://www.jamesbeard.org/recipes/le-père-bis

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Gaelic Flip

1 1⁄4 oz Irish whiskey, Bushmill's
1 oz Sweet vermouth
1 t Allspice Dram
1⁄3 oz Simple syrup
1 Egg white
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake, strain, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Charles Joly, Chicago, Il.
Source reference

http://liquor.com/recipes/gaelic-flip/

Curator rating
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3.5 stars
(4 ratings)
From other users
  • Nice. A good autumnal drink.
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A Farewell to Arms

1 1⁄2 oz Fernet Branca
3⁄4 oz Falernum
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
1 lf Mint (as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Chad Owen, Manifesto, Kansas City, MO.
Source reference

https://www.facebook.com/FernetBrancaUS/posts/10151990215212725:0?strea…

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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mikejaz2 commented on 12/31/2014:

First sip surprised me, I was expecting an exotic cough syrpu...I'd try it next time without the additional simple syrup.  

 

Also, it makes a good base for a shot of gin...I used Sapphire East, re-stirred the whole shootin' match with ice, then put it into my antique up glass.  Less sweet, more booze.

happyrobot commented on 8/05/2017:

we did a blend of amaro (including amargo-vallet) and this was a tasty cocktail.

Riverside

2 oz Bourbon, Cyrus Noble
1 oz Dry vermouth, Dolin
1 oz Raspberry liqueur, St. George
1⁄2 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up, twist.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Forrest Cokely.
Source reference

http://adrinkwithforrest.blogspot.com/2014/01/whiskey-wednesday-riversi…

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Average rating
3 stars
(6 ratings)
From other users
  • The Polish raspberry liqueur I used add some interest but this is nothing special.
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Up in Arms

1 1⁄2 oz Aromatized wine, Lillet Rouge
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Lemon juice
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Carlos Yturria, Cafe Claude Marina, San Francisco, CA.
Source reference

http://www.seriouseats.com/recipes/2014/02/up-in-arms-simple-lillet-bon…

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A Pair of Pared Pears

4 oz Añejo rum
4 oz Pear puree
1 oz Lime juice
1⁄2 oz Ginger juice
1 ds Cardamom
Instructions

Peel, dice and puree two ripe pears. Shake ingredients with ice. Serve up in martini glasses and dust with cardamom spice.

Yields Drinks
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Made w/ white sapote instead of pear and cinnamon instead of cardamom. Incredibly viscous! Would try again with "real" pear.
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