Chai-Town Brown

2 oz Bourbon, Maker's Mark (Chai Infused)
1 bsp Allspice Dram (home made)
1 bsp Grade B maple syrup, Deep Mountain
3 ds Bitters, Fee Brothers Black Walnut
Instructions

Add Maple syrup, Allspice Dram and Bitters in old fashioned glass. Swirl until blended. Add large cube of ice and pour over Chai Infused bourbon. Garnish with Orange twist.

Notes

The bourbon is 2 bags of chai tea infused with 24 oz of makers mark for 1 hour.
This drink is spicy, yet the black walnut gives it a solid backbone.

History

Featured this ever year with my fall selections.

Chai Town Brown
©Brian Florczak 2013
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Brian Florczak, Nardis on Chicago, Joliet IL.
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Charlie Tango

2 oz Gin, Hendrick's
1⁄2 oz Elderflower liqueur, Chase
3⁄4 oz Crème de Violette, Rothman & Winter
1⁄2 oz Lemon juice
Instructions

Combine all ingredients in shaker and fill 2/3s with ice. Shake and fine strain into martini glass.

History

I created this along with a few other drinks for a theme night surrounding the Fifty Shades series around the corner from The Rialto Theater in Joliet. They were hosting a parody play that evening.

Picture of Charlie Tango
©Brian Florczak 2013
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Brian Florczak, Nardi's on Chicago, Joliet IL.
Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Royal Jubilee

1 1⁄2 oz Calvados
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
Instructions

Shake, strain, up.

Notes

Calvados Sidecar via Harry Craddock.

YieldsDrink
Year
1930
Authenticity
Authentic recipe
Creator
Harry Craddock, the American Bar at the Savoy Hotel, London.
Source reference

http://cocktaildb.com/recipe_detail?id=4584

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
From other users
  • It's ok. Definitely drinkable. Not one I'd go out of my way to make again though.
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  • Deauville — Apple brandy, Brandy, Triple sec, Lemon juice
  • Sidecar — Cognac, Triple sec, Lemon juice, Orange peel, Sugar
  • Outside — Cognac VSOP, Orange liqueur, Lemon juice, Rich demerara syrup 2:1, Orange flower water
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Fairly astringent - would go skosh on the lemon juice.

In Search of Lost Thyme

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Lavender syrup
1⁄4 oz Herbal liqueur, Green Chartreuse
1 oz Champagne
2 spg Thyme (one muddled, one as garnish)
Instructions

Muddle, shake, double strain over Champagne in a coupe, garnish with a slapped sprig of thyme.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Bell, Book, and Candle

2 oz Gin, St. George Dry Rye
1 oz Aromatized wine, Lillet Rouge
1⁄4 oz Cinnamon syrup (Saigon)
10 dr Hellfire Habanero Shrub, Bittermens
5 dr Bitters, Fee Brothers Old Fashion
1 ds Absinthe (mist, as garnish)
1 twst Lemon peel (as garnish, soaked in rose water)
1 ds Rose water (for soaking)
Instructions

Stir, strain, up, mist (optionally flamed), garnish with rose water-soaked lemon peel.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Flinn Pomeroy, The Patterson House, Nashville, TN
Source reference

http://www.stgeorgespirits.com/cocktails-featuring/gin/dry-rye-gin/

Curator rating
Not yet rated
Average rating
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Tipperary Cocktail (Dead Rabbit)

1 1⁄2 oz Irish whiskey
1 oz Sweet vermouth
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Water (chilled)
2 ds Orange bitters
1 t Simple syrup (2:1)
Instructions

Stir, strain, up.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Sean Muldoon, Dead Rabbit Grocery & Grog, NYC.
Source reference

http://imbibemagazine.com/Dead-Rabbit-Tipperary-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • The lower EtOH from water is an interesting/unusual direction for a drink like this. I like it! Went light on the simple (.5bsp?) as per the comment.
  • Strong flavors and boozy. Nice variation to the usual manhattan
  • Next time, no simple syrup
  • No need for the simple.
  • Heavy wormwood from their house vermouth infusion melds with the anise from the Chartreuse for a strong absinthe flavor.
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The drink was decent, I'll make it again. Next time, I will omit the simple syrup though.

Lindsey's Lament

1 3⁄4 oz Bourbon
1 oz Becherovka
1⁄4 oz Maple syrup
2 dr Salt Solution
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Bill Norris, Midnight Cowboy, Austin, TX.
Source reference

http://imbibemagazine.com/Lindsey-s-Lament-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Baltimore Eggnog

2⁄3 oz Brandy
2⁄3 oz Jamaican rum (or other pot still, full-bodied, traditional rum)
2⁄3 oz Madeira (verdelho)
3⁄4 oz Simple syrup (1:1)
1 bsp Cinnamon (powder, shaken)
1 oz Heavy cream
1 Whole egg
1 pn Nutmeg (as garnish)
Instructions

Shake, double strain, goblet, nutmeg.

YieldsDrink
Year
1800s
Authenticity
Authentic recipe
Source reference

http://elementalmixology.files.wordpress.com/2011/11/baltimore-eggnog-r…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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The Great Pumpkin

4 oz Coffee, Counter Culture Baroida (hot)
1⁄2 oz Fernet Jelínek
1⁄2 oz Spiced Rum
1⁄2 oz Amaro Meletti
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
1 twst Orange peel (as garnish)
Instructions

Stir booze with hot coffee, top with twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Sother Teague y Natalie Czech, Amor y Amargo, NYC.
Source reference

http://blogs.villagevoice.com/forkintheroad/2013/11/amor_y_amargo_black…

Curator rating
Not yet rated
Average rating
Not yet rated
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Daddy Loves You

1 1⁄2 oz Añejo rum
3⁄4 oz Dry vermouth
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Chambord
Instructions

Stir, up.

History

Slight variation of El Presidente.

YieldsDrink
Year
2013
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • When made with Grand Mariner, needs a couple dashes of angostura bitters
  • No. Too sweet. . .and then just bad.
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A jammy rum drink, a decent switch up from a more likely brown spirit given this spec.

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