Moët Imperial Gatsby Cocktail

5 oz Champagne, Moet Imperial (4-6 oz)
1⁄4 oz Herbal liqueur, Green Chartreuse
1 cube Sugar
1 twst Lime peel (thick, spiraled)
Instructions

Build in wine goblet, sinking twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT.
Source reference

http://on.wsj.com/1kT9VBL

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

3⁄4 oz Plum eau-de-vie, Clear Creek
3⁄4 oz Orange liqueur, Grand Marnier
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (4 parts water to 3 parts clover honey)
1⁄2 oz Gin
1 spg Rosemary (as garnish)
1 Cherry (as garnish)
Instructions

Shake, strain, up, garnish with a cherry skewered on a sprig.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Nostrana, Portland, OR.
Source reference

http://www.bonappetit.com/recipe/susina-sour

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Outstanding - made with Botanist Gin
  • Made with small batch eau-de-vie brought from France. Cocktail is balanced and superb. The garnish is just beautiful.
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Studio One

2 oz Light rum, Plantation 3 Star
1⁄2 oz Tonic water syrup
1⁄4 oz Demerara syrup
2 sli Lime (eighths, muddled)
1 1⁄2 oz Soda water
1 ds Bitters, Angostura
Instructions

Muddle limes, Build in shaker, shake and roll then top with soda water and garnish with a piece of sugar cane.

Yields Drink
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • I suppose with the sugarcane this would be more exciting. A fine drink, but gin goes better with tonic, and rum is more interesting in other drinks.
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Zachary Pearson commented on 12/28/2013:

Is the Morgenthaler tonic syrup recipe the way to go here, or is there another you like?

Thanks,

Zachary

Sasquatch commented on 12/28/2013:

Hey Zach,
That will certainly work, I have added a few of my own tweaks onto his base and I like using some more allspice, some demerara in addition to the agave, and a certain kind of whole chinchona bark that I get from Rod at Rare Tea Cellars here in Chicago. (Right now I am using up some Jack Rudy Tonic syrup that I inherited here, which is good but I like making my own) Part of the fun is the allspice in the syrup and I bag the sugarcane garnish sticks with allspice and lime peel syrup. Also the lime pieces are muddling eigths which may or may not yield more juice than most lime slices.

Thanks,
Kyle

Zachary Pearson commented on 12/28/2013:

Kyle,

The drink looks awesome - like the best parts of a G&T and a Mojito ran into each other. This is at the top of the list once it cracks 70 here - which may be May ;)

Thanks,

Zachary

Coquito (Simple)

1 1⁄2 oz Añejo rum
3⁄4 oz Coconut milk
3⁄4 oz Cinnamon syrup
1 ds Bitters
1 pn Cinnamon (as garnish)
Instructions

Shake, strain, rocks, garnish with a pinch of powdered cinnamon and a cinnamon stick.

Notes

Simple take on the Puerto Rican holiday tipple. Good rum combo: 1/2 oz Smith & Cross, 1 1/4 vanilla/coconut-heavy PR or Barbados rum (e.g. Plantation 5), 1/4 oz Cruzan Blackstrap.

Yields Drink
Year
2013
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Tucker commented on 10/25/2015:

This is delicious. I assumed the creator meant 3/4 oz of Planation 5 and not the 1 1/4 oz shown in the notes, which would require the drink have 2 oz of rum. 

Poinsettia Punch (Dram)

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Grenadine
1⁄4 oz Cinnamon syrup
1 t Allspice Dram, St. Elizabeth
2 ds Bitters, Angostura
1 wdg Lemon (lemon wheel, as garnish)
Instructions

Shake, strain, rocks, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Frank Cisneros, Dram, Brooklyn, New York
Source reference

http://drinkwire.liquor.com/post/holiday-drinks-recipe-poinsettia-punch

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • A little sweet could probably dial down the cinammon syrup
  • Gin tiki
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La Vie En Rouge

1 1⁄2 oz Orange liqueur, Grand Marnier
1 1⁄2 oz Cranberry juice
1⁄2 oz Lemon juice
1⁄2 oz Simple syrup
2 spg Rosemary (one muddled, one as garnish)
Instructions

Muddle, shake, strain, rocks, garnish.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://drinkwire.liquor.com/post/a-new-breed-of-holiday-cocktail

Curator rating
Not yet rated
Average rating
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Occam's Razor

3⁄4 oz Añejo tequila (or reposado)
3⁄4 oz Coffee (cold brewed; or one shot fresh espresso)
3⁄4 oz Heavy cream (or half and half)
3⁄4 oz White Crème de Cacao
2 ds Pepper tincture (chili tincture)
1 lf Mint (slapped, as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
David Buehrer and Bobby Heugel, Greenway Coffee Co./Anvil Bar & Refuge, Houston, TX.
Source reference

http://imbibemagazine.com/Occam-s-Razor-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Grim Reese's — Cognac, Crème de Cacao, Almond milk, Peanut butter
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Comfort Coffee

1 oz Bourbon
6 oz Coffee (French press)
1 oz Orange cordial (spice-infused; see below)
1 twst Orange peel (as garnish)
Instructions

Stir bourbon and syrup/cordial in mug, top with coffee, stir, twist.

Notes

For the syrup (called Felicia's Comfort Syrup): 6 oz. fresh-squeezed orange juice without pulp
1/2 cup sugar
1/8 tsp. ground cloves
1 1/2 tsp. cardamom seeds

Cook syrup over medium heat until it’s hot and the sugar is dissolved; do not boil. Remove from heat. Cover and let sit for 20 minutes. Strain into a bottle and refrigerate.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Leah Houghtaling, Felicia’s Atomic Lounge, Ithaca, NY.
Source reference

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

Curator rating
Not yet rated
Average rating
Not yet rated
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Spiced Hot Chocolate

1 oz Tequila
1 oz Hazelnut liqueur, Frangelico
4 c Milk
3 oz Hot chocolate (1 3.1 oz disk Mexican hot chocolate)
1 Cinnamon stick
1 pn Chipotle powder (or chili powder)
1 pn Cinnamon (as garnish)
Instructions

Bring the milk, chocolate, and cinnamon stick to a boil and then reduce to a simmer for 20 minutes until frothy and dissolved. Add tequila, Frangelico, and a pinch of chili powder to a coffee mug and top with hot chocolate mixture. Garnish with a pinch of cinnamon and a bit more chili or chipotle powder.

Notes

The milk/chocolate/cinnamon mixture makes enough for several drinks, boozy or otherwise.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Micaela Piccolo, Distilled NY
Source reference

http://blogs.villagevoice.com/forkintheroad/2013/12/spiked_hot_chocolat…

Curator rating
Not yet rated
Average rating
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Wilco (The Drink)

1 oz Midwest Wheat White Whiskey, Koval
1 oz Bourbon, Weller 12 (Or other wheated bourbon)
3⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Orgeat
1⁄2 oz Lemon juice
1 ds Orange bitters
1 Egg white
1 twst Orange peel (as garnish)
Instructions

Dry shake, shake, strain, one big rock, twist.

Notes

Named for Wilco (The Band) and Wilco (The Song). Wilco (The Fizz): serve over 1 1/2 oz Hefeweizen in a fizz glass.

Yields Drink
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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