The Sherbet Fountain

2 oz Rye
1⁄4 oz Absinthe
1⁄2 oz Ginger syrup
1⁄2 oz Lemon juice
1 ds Cranberry bitters, Fee Brothers Cranberry
1 part Sugar (Sherbet powder for rim)
Instructions

Shake all ingredients over ice, double strain in sherbet powder rimmed tulip glass.

Notes

*Sherbet Powder: 1 tsp citric acid, 1 tsp baking soda, 1 tsp lemon powder, 1/3 cup icing sugar.

History

Sherbet Fountain is a fizzy, tart, and sweet powder my British mother let me eat when I was a kid that came with a stick of black licorice which was meant to be dipped into the powder and licked off. (Sort of a more sophisticated Fun Dip). This is my homage to that candy.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Canteiro

1 oz Madeira (Finest Medium Rich)
1 oz Haitian Rum, Barbancourt 8
3⁄4 oz Madeira (Rainwater)
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Simple syrup (piloncillo syrup, see note)
1 bsp Bitters, Bittermens New Orleans Coffee (about 2 droppers)
1 twst Orange peel (as garnish)
1 sli Chili pepper (fresh, like a Cayenne - as garnish)
Instructions

Stir, strain, garnish. For the garnish, cut a swath of orange peel, slit it down the middle and fit a thin strip of chile into the slit. It should just give a bare heat to the drink.

Notes

I'm using Henriques and Henriques for the Madeira. For the piloncillo syrup, melt a cone of piloncillo sugar in sufficient water and simmer until dissolved. Cool slightly and strain into a squeeze bottle. Preserve with a bit of vodka.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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Bitter Winter Night

1 1⁄2 oz Calvados, Chateau du Breuil
3⁄4 oz Drambuie
1⁄2 oz Lemon juice
1 T Fernet Branca
1 oz Egg white
Instructions

Add all ingredients into empty shaker, dry shake for 30 seconds, add ice, hard shake for 30 seconds. Fine strain into chilled coup glass. Garnish with orange twist

Picture of Bitter Winter Night
©Brian Florczak 2013
Yields Drink
Authenticity
Unknown
Creator
Brian Florczak, Nardis. Joliet IL
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
From other users
  • I added a line of black walnut bitters. I don't understand the low rating. New top favorite!
  • Odd but interesting combination. The fernet takes it in an interesting and somewhat surprising direction but is a little overpowering. Looks like swampwater.
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Peppery Ginger Cider

4 oz Cider
2 oz Bourbon
1 1⁄2 oz Ginger liqueur, Domaine de Canton
1 spl Lemon juice
4 Cherry
1 pn Cracked Pepper
Instructions

Heat cider well, mix other ingredients, pour into a double walled glass and add pepper

Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Troika
Curator rating
Not yet rated
Average rating
5 stars
(4 ratings)
From other users
  • Add black pepper a couple minutes before serving to let it soften
  • Delicious at our pumpkin party. — ★★★★★
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Flight of the Concords

2 oz White whiskey
1 oz Grape juice (Concord)
1⁄2 oz Cardamaro
1⁄4 oz Amontillado Sherry
1⁄4 oz Grade B maple syrup
Instructions

Shake all ingredients over ice, double strain in chilled cocktail glass. Garnish with expressed lime.

Notes

Concord grape juice: I macerated concord grapes with a small amount of sugar and pressure cooked them, strained the liquid and chilled.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Mother-In-Law

1 t Peychaud's Bitters
1 t Bitters, Angostura
1 t Torani Amer (Amer Picon if you have it...)
1⁄2 oz Orange Curaçao
1⁄2 oz Simple syrup
1⁄2 oz Maraschino Liqueur
9 oz Bourbon
Instructions

Shake in iced cocktail shaker and strain into jar for sharing

Notes

Possibly somewhere between Brooklyn and Zazarac cocktails (not Sazerac)

History

Brooks Baldwin found his grandmother's recipe passed down by her mother-in-law

Yields Jar
Year
1912?
Authenticity
Authentic recipe
Creator
Ted Haigh Dr. Cocktail
Source reference

Ted Haigh's Vintage Spirits & Forgotten Cocktails

Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
Similar cocktails
lesliec commented on 6/16/2016:

It's a nice drink and I'll make it again, but the quantities are odd. Halve it and you end up with (nearly) two proper drinks.

My Dear, Rosemary

1 oz Gin, Dorothy Parker
3⁄4 oz Aperol
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1 bsp Simple syrup
2 spg Rosemary
1 Egg white
Instructions

Muddle sprig of rosemary with syrup and lemon juice. Add other ingredients into shaker. Dry shake. Shake with ice. Double strain into a chilled coupe. Flame rosemary sprig garnish.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Fun, sweet, and funky. Good rosemary flavour.
  • simple yet sophisticated and incredibly delicious
  • Delightful. Would probably like more if hit had a bit more complexity /depth to flavors.
  • Given the ingredients, it'd be hard to go wrong with this one.
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Jennx commented on 3/17/2014:

I just made this drink and love it!

brimagick commented on 8/15/2021:

The more Rosemary the better, excellent drink we loved this one!!

Nandakhal

2 oz Gin, Tanqueray Rangpur
1⁄2 oz Lime juice (*)
1⁄4 oz Blue Curaçao, Bols
2 dr Cardamom bitters, Scrappy's
2 dr Lemon Tree Bitters, Bittercube
4 oz Tonic water
1 wdg Lime
Instructions

Build all but the curaçao over ice in a highball glass. Stir briefly to combine, top with curaçao and garnish

Notes

*rangpur lime

History

A simple gin and tonic twist with an Indian flair--made in preparation for my holiday trip to Mumbai. The Rangpur Gin and limes have a stronger flavor from the peel, and the bitters and curaçao also pull the drink more towards the bitter

Picture of Nandakhal
2011 Kindred Cocktails
Yields Drink
Year
2013
Authenticity
Altered recipe
Creator
Jason Westplate; the British East India Company
Source reference

http://en.wikipedia.org/wiki/Gin_and_tonic

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Hedy Lamarr

1 1⁄2 oz Apple brandy, Lairds Bonded
3⁄4 oz Amaro Meletti
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Lavender Honey Syrup
1 ds Bitters, Angostura
Instructions

Stir, strain, neat.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Mike Fleming (& girlfriend), West Bridge, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/12/hedy-lamarr.html

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
From other users
  • Used a couple small dashes of lavender bitters and regular honey syrup. 10/06/20 Maybe cut back on honey syrup (too sweet with C. Antica)
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The Exporter

1 oz Genever, Bols
3⁄4 oz Drambuie
1⁄2 oz Becherovka
1⁄4 oz Falernum
1⁄2 oz Lemon juice
1 ds Bitters, Fee Brothers Whiskey Barrel Aged
1 twst Lemon peel (expressed and discarded)
Instructions

Shake, strain, neat, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Alex Howell and Josh Taylor, West Bridge, Cambridge, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/12/the-exporter.html

Curator rating
Not yet rated
Average rating
4.5 stars
(14 ratings)
From other users
  • Good sour - used Jerry Thomas Decanter as sub for whiskey barrel. Combination tastes a lot like it has allspice dram - nice flavor, but I'm not sure that I taste the genever/becherovka/drambuie distinctly.
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Shawn C commented on 1/07/2024:

While I agree that the Genever is lost behind the rest of the drink as the recipe is written, it isn't the Becherovka that dominates from what I could tell. Instead, the Fee's Whiskey Barrel Aged Bitters seem to impart more cinnamon and baking spice notes than the Becherovka. This is what I gleaned from mistakenly making the cocktail first with Fee's Walnut bitters (thanks to the Expatriot recipe being right above Exporter in "Drunk & Told"). When I remade it with the Whisky Barrel bitters the increase in cinnamon and other masking flavors was noticeable. With the Walnut there was still some slight malt to the body (but not much.)

Although the cocktail is good, I found it to be rather sweet, and I intend to knock the Drambuie down to 1/2 oz to see if the balance is better. At the same time I plan to increase the Genever by 1/4 or even 1/2 oz.

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