Bison in the City

2 oz Bison grass vodka
3⁄4 oz Cranberry syrup
1⁄2 oz Meyer lemon juice
1 ds Orange bitters, Regans' orange bitters
Instructions

Shake, double strain, fresh cranberry garnish.

Notes

S&G's recipe for cranberry syrup is 6 oz of whole cranberries cooked in 1 cup water and 1/2 cup turbinado sugar for five minutes on medium heat, then cooled and strained.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Sass & Gin
Source reference

http://sassandgin.blogspot.com/2013/12/bison-in-city.html

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Not yet rated
Average rating
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Fine Feller

2 oz Rye
3⁄4 oz Honey syrup (1:1, evergreen-infused)
3⁄4 oz Apple cider
3⁄4 oz Tea (Darjeeling, chilled)
1 twst Lemon peel (as garnish)
Instructions

Build in glass over crushed ice, twist.

Notes

To make the evergreen honey syrup, infuse 1/2 cup of pine, spruce, or fir needles in 2 cups water and 2 cups raw honey.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Daniel Hyatt, San Francisco, CA.
Source reference

http://www.seriouseats.com/recipes/2013/12/fine-feller-rye-cider-pine-n…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Windsor Knot

1 oz Cognac, Pierre Ferrand 1840
1 oz Rye, George Dickel
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Cynar
1 t Bénédictine
1 twst Orange peel
Instructions

Stir, strain, rock, twist.

History

One of Gaz Regan's 101 Best New Cocktails 2013.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Richard Yarnall, Orange County Bartenders’ Cabinet, CA.
Source reference

http://drinkwire.liquor.com/post/101-best-new-cocktails-windsor-knot-by…

Curator rating
Not yet rated
Average rating
3.5 stars
(26 ratings)
From other users
  • Nice, balanced spirit-forward cocktail. Watch the amount of benedictine.
  • Alto Cucina/Doe's Path via Vieux Carre. Found via Eric's Tumblr.
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sjdiaz21 commented on 1/03/2014:

Being a huge Cynar fan, it fit right in with this Vieux Carre variation. Nicely done.

brett kozinn commented on 7/30/2018:

Nice, but the Cynar gets a bit lost for me. Might up it to 3/4 and try again.

Winterfall

1 oz Apple brandy, Lairds
1 oz Galliano
3 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Stir, strain, rocks glass/no ice. Drop or discard twist according to your Sazerac preference.

History

Created for MxMo LXXX: Anise, December 2013. A lazy (no rinsing!) riff on the Sazerac.

Picture of Winterfall
Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • The Peychauds make this pretty but add little taste given the Galliano. I like the idea of this as a 2 ingredient 1:1 cocktail.
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mako commented on 1/17/2021:

Nice drink but this is really nothing like a sazarac. 

Affinity (blanc)

1 oz Speyside Scotch, Glenfarclas 105 (or other high proof Scotch)
1 oz Bianco Vermouth, Dolin
1 oz Dry vermouth, Dolin
2 ds Orange bitters
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Notes

A high proof Scotch will achieve the best balance. Based on the ratios from the Savoy's Affinity.

Yields Drink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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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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