Bangarang

1 oz Kirschwasser, Clear Creek
1 oz Calvados, Boulard
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
3⁄4 oz Lemon juice
1⁄2 oz Demerara syrup
5 ? Bing Cherry (in syrup; 2 for garnish)
Instructions

Muddle 3 cherries in a mixing glass. Add ice, liquors and lemon juice, shake, strain into a chilled coupe and garnish

History

Rich, tart, with a nice Kirschwasser backbone

Picture of Bangarang
2011 Kindred Cocktails
Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Scotchlaw

2 oz Scotch
1 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
1⁄4 oz Grenadine
2 ds Orange bitters, Regans' orange bitters
Instructions

Shake with ice, strain into chilled coupe, serve up with lemon twist garnish.

Notes

White Horse Scotch works good in this cocktail. Amount of grenadine will need to be adjusted to taste and sweetness of your grenadine.
Homemade grenadine is best for this drink.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
MPT
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Quite good with the addition of homemade cinnamon syrup
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Bartlett Tartlet

1 oz Cognac
1 oz Pear eau de vie, Clear Creek
1 oz Lemon juice
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Simple syrup (1:1)
Instructions

Shake with ice, strain in to chilled coupe.
No garnish needed.

Notes

Chalfonte VSOP Cognac is a great choice for this cocktail.

Yields Drink
Year
2012
Authenticity
Your original creation
Creator
MPT
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • A bit too sour and pear got lost so I upped the eau de vie to 1 1/2 ish. I guess similar effect would be to lower lemon and cognac to 3/4 for less boozy variation. Still nice either way.
  • Used Hudson Valley small batch pear brandy. I felt it needed just a little extra lemon juice to brighten it up — ★★★
  • Terrific pear flavor. — ★★★★★
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abenc85 commented on 6/16/2016:

Made with St George Pear Brandy, Pierre Ferrand 1840 and Combier Triple Sec. Divine. Like rich pear drops with a satisfying alcoholic warmth that lingers. Perfect accentuation of a beautiful pear note. 

plandll commented on 12/03/2020:

Used Raynal VSOP brandy instead of cognac, and Hudson Valley small batch distilled pear brandy (80proof). I felt it benefited from 1.5 oz lemon juice to brighten it up a bit.

Bolivian Army Ending

2 oz Singani, Singani 63 (pineapple-infused)
1 t Orgeat
1⁄2 t Maraschino Liqueur
1 t Grapefruit juice
2 ds Lime bitters (2-3)
1 twst Lemon peel (as garnish)
1 rinse Herbal liqueur, Green Chartreuse (aromatic spritz)
Instructions

Stir, strain onto one big rock, twist.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Excellent
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Animotion

2 oz Rye, Bulleit
3⁄4 oz Ramazzotti
1⁄2 oz Dry sherry
Instructions

Stir all ingredients and strain over big cubes in rocks glass. Garnish with orange swath

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Italiano

1 oz Campari
1 oz Cynar
1⁄4 oz Fernet Branca
3 oz Soda water
Instructions

Build booze in Collins glass. Add ice, stir to chill. Top with soda and garnish with orange swath

Yields Drink
Authenticity
Altered recipe
Creator
Adam Fortuna, Artusi, Seattle WA
Source reference

Artusibar.com

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Signorie Mitro

2 oz Rye, Rittenhouse
1⁄2 oz Cynar
1⁄2 oz Dry vermouth, Dolin
1⁄4 oz Fernet Branca
3 ds Bitters, Angostura
Instructions

Stir all ingredients. Strain over large cube in rocks glass. Garnish with lemon swath.

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle, WA
Source reference

Artusibar.com

Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Great! Used Fee Bros. barrel aged bitters instead of Angostura. Is the little sweetness coming from the Cunard? — ★★★★
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1 1⁄2 oz Bourbon, Four Roses
1⁄2 oz Amaro Abano, Luxardo
1⁄2 oz Honey syrup
3⁄4 oz Lemon juice
Instructions

Shake all ingredients with ice. Strain over fresh rocks. Garnish with lemon swath

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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This Woman's Work

1 oz Strega
3⁄4 oz Plum eau-de-vie, Clear Creek (Mirabelle)
1⁄2 oz Lemon juice
3 ds Peychaud's Bitters
3 oz Prosecco
Instructions

Shake booze and juice, double-strain into flute. Top w Prosecco and float bitters on top. Garnish with grapefruit swath

Yields Drink
Authenticity
Your original creation
Creator
Adam Fortuna, Artusi, Seattle WA
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Need to try.
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Mid-Atlantic

1 1⁄2 oz Bourbon, Buffalo Trace
1⁄2 oz Orange liqueur, Grand Marnier
1 oz Sweet vermouth, Carpano Punt e Mes
3 ds Orange bitters, Regans' orange bitters
Instructions

Stir, strain, serve up in coupe. Garnish with flamed orange peel if you wish.

Yields Drink
Year
2012
Authenticity
Unknown
Creator
Brandon Jahrig, Edmonton, AB
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Too sweet
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