Gotham Nights

2 oz Rye
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Coffee liqueur
1⁄4 oz Walnut Liqueur (or hazelnut liqueur)
2 ds Bitters, Angostura (or other aromatic)
1 ds Bitters, Fee Brothers Black Walnut
1 twst Lemon peel (optional)
Instructions

Stir, strain, OF glass, up or rocks.

History

The Iceberg Lounge serves this over a hand-carved chunk of Antarctic ice. Don't ask how they got it.

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3.5 stars
(10 ratings)
From other users
  • Did not have liqueur so used extra bitters. Good. — ★★★★
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I find that walnut liqueurs can be overpowering, to the point where you loose all other flavors. So, I reduced this to 1/4 oz. I love it! Not overly sweet, and actually the first walnut drink I will make again! Oh, and I used Nocello. Perhaps Nocello is a sweeter walnut liqueur.

Bevx commented on 12/13/2014:

Yeah, I'm gonna update the recipe. I think I meant for it to be 1/2 oz coffee & 1/4 oz walnut, instead of the other way around. I use Nocello in this too, and you're right: it's VERY sweet & powerful... Also, I use Luxardo Espresso Liqueur which is more "coffee-y" and less sweet than some others, helping punch through that wall of walnut.

Thanks for the feedback, I'm glad you enjoyed it!

Good Things Come

1 3⁄4 oz Irish whiskey, Redbreast
1⁄2 oz Pedro Ximénez Sherry
1⁄2 oz Fernet Branca
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Lavender bitters
Instructions

Stir, strain, up.

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Year
2010
Authenticity
Authentic recipe
Creator
Jeff Grdinich, beta cocktails
Source reference

http://cocktailvirgin.blogspot.com/2011/09/good-things-come.html?m=1

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2.5 stars
(2 ratings)
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Northern Lights (David Delaney Jr.)

1 oz Gin
1⁄2 oz Simple syrup (1:1)
1⁄2 oz Lemon juice
2 bsp Cranberry sauce
2 ds Bitters, Angostura
2 oz Sparkling white wine
3 Cranberry (as garnish)
Instructions

Stir, double strain over sparkling wine in a flute, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
David Delaney Jr., LA, CA.
Source reference

http://imbibemagazine.blogspot.com/2013/11/drink-of-week-northern-light…

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3.5 stars
(2 ratings)
From other users
  • French 75’ with cranberry. Lime juice mixes better with the sour cran than the lemon imo. We used a 50/50 mix with a Freixenet cava. Be sure to double strain.
  • A little sweet, use dryer bubbly or less sugar
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‘French 75’ with cranberry. Lime juice mixes better with the sour cran than the lemon imo. We used a 50/50 mix with a Freixenet cava. Be sure to double strain.

A Fistful of Pears

1 oz Pear eau de vie, St. George
1 oz Pear liqueur, St. George
1 oz Bonal Gentiane Quina
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, neat, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Bread & Gin
Source reference

http://www.breadandgin.com/cocktails/a-fistful-of-pears

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4 stars
(5 ratings)
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Floor on the Ceiling

1 oz Gin, St. George Dry Rye
1 oz Pedro Ximénez Sherry
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
1⁄2 oz Cynar
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, rocks, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Kyle Mathis, Taste Bar, St. Louis, MO
Source reference

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

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3.5 stars
(7 ratings)
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Rye Gin Old Fashioned

1 1⁄2 oz Gin, St. George Dry Rye
2 bsp Gomme syrup
1 bsp Maraschino Liqueur, Leopold Brothers
2 ds Cherry Bitters
2 ds Bitters (aromatic)
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rock, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Thad Vogler, Bar Agricole, San Francisco, CA.
Source reference

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

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Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • Sweet and rough - like an old fashioned. The syrup tends to dominate. I used rhubarb bitters and angostura. It's okay, but I prefer a real Old Fashioned.
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Erik Satie Cocktail

1 1⁄2 oz Gin, St. George Dry Rye
3⁄4 oz Dry vermouth
1⁄2 oz Crème de Violette, Tempus Fugit
2 ds Absinthe
2 ds Lavender bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Rowen, Fogged In Lounge.
Source reference

http://foggedinlounge.blogspot.com/2013/08/tempus-fugit-liqueur-de-viol…

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3.5 stars
(10 ratings)
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Trick of the Tail

1 1⁄2 oz Bourbon, Eagle Rare
1 oz Ruby Port, Sandeman
1⁄2 oz Apricot liqueur, Marie Brizard
2 ds Bitters, Bittermens Xocolatl Mole
1 sli Apple (about 1/4 inch)
2 ds Cinnamon
Instructions

Muddle thinly sliced apple with few dashes of cinnamon in a shaker. Add ingredients, shake and strain into a cocktail glass.

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Curated this - added the apple and cinnamon from the instructions. How much apple is appropriate here?

Thanks,

Zachary

Just a thin slice about a 1/4" thick should do it and come through.

Velvet Daiquiri

2 oz Dark rum, Seales 10 yr.
1⁄2 oz Falernum, Velvet Falernum
1⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Lime juice
Instructions

Shake with ice, serve up. No garnish.

Notes

I "invented" this and enjoyed it enough to add it to KC. Subsequently found the Kon-tini, but I think my proportions and the use of only dark rum make a much better drink.

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  • 5/8 oz lime juice
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Roma 46

2 oz Apple brandy, Lairds 100 proof
1 oz Apple cider (reduced, see note)
1⁄2 oz Lemon juice
1⁄4 oz Demerara syrup
1 ds Bitters, Fee Brothers Old Fashion
1⁄4 oz Allspice Dram, Bitter Truth
Instructions

Shake with ice and strain into coupe - garnish with pomegranate seeds

Notes

Reduce apple cider to 25% of original volume, simmering over low heat with preferred mulling / baking spices such as cinnamon, allspice, cloves, and cardamom

YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Robin Hunter, Arlington, MA
Source reference

Started by working from Josey Packard's Northern Spy, but no Apricot spirit, reduced/spiced apple cider & different bitters

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4 stars
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Curated this slightly - moved instructions for the cider reduction to the notes section. I'm guessing that the 1 ounce of cider is post-reduction?

Thanks,

Zachary

Thanks - yes, I wanted the ingredient to be "spiced and reduced apple cider" but didn't think that merited adding a new ingredient - hopefully folks will read the notes before they start mixing as it requires hours to reduce and cool the cider. I am thinking of trying it with cider syrup and spicing the demerara in a future iteration.

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