Shake, strain, up.
Agreed on both counts.
Shake, double strain over ice, top with switchel.
1. Switchel is a drinking vinegar, often spiced with ginger and sweetened with molasses, that was popular in olden (colonial) days. Here's a recipe: http://imbibemagazine.com/Tonys-Molasses-Switchel-Recipe 2. Mulled wine syrup recipe in source reference.
Stir, strain, up, twist.
Very similar to the Norman Conquest (made with Calvados and sometimes Scotch rather than bourbon, no Bénédictine), and somewhere between a Corpse Reviver No. 1 and a Vieux Carré.
Stir, strain, twist.
Rinse, shake, strain, garnish with a lime wheel.
Used Plantation Pineapple Rum and Ardbeg 10 Years Old as the wash. Nice.
Curated to change simple to ginger syrup per link and to add garnish to ingredient list.
Stir, strain over Champagne.
A sparkling, white (err, green) take on the Tipperary, dressing up a yokel spirit in jazziest finery.
Shake, strain, rocks, top with ginger beer, garnish with lime wheel.
Mastika gets its name from the mastic resin, which derives its name from the Greek "to gnash."
I found original proportions yielded a sweeter drink than I prefer.
i added 1 oz lime instead of 0.5oz, to make it more to my liking
I agree, this is quite sweet. While I frequently tend to go somewhat lighter on the acidity than is called for in recipes, the Skinos I used is rather sweet. All three of us liked the drink, but agreed it was a bit richer than we would have preferred, so next time I'll bump up the lime and/or trim back the Skinos a notch (maybe 3/4 lime, 1 1/4 Skinos?) Although I am rationing my Green Chartreuse and skipping most cocktails that call for it now, here it fits harmoniously and in continuity with the mastiha and ginger.
Shake, strain, up.
Curated from 1/2 to 1/4 oz simple as per reference.
I liked the ingredient combination on offer with this recipe, but on paper, it looked too sweet (and indeed I thought it was when I mixed one up over the weekend). Searched online and found an alternate build at https://www.organicspamagazine.com/islay-dawn-a-scotch-cocktail/, same bar but different attribution (Ethan Kelley). That one is:
2 ounces Ardbeg 10-year Single Malt
1 ounce Mathilde Poire liqueur
1/2 ounce honey syrup (1:1)
1/2 ounce fresh lemon juice
This one was better balanced, but riding right up to the line of sweetness for me. I could see using 3/4 oz lemon depending on my mood. I tried it with both Ardbeg 10 and Laphroiag 10, and had a very slight preference for the Ardbeg, though the difference was pretty minimal.
Stir, strain, one large rock, twist.
Published in Imbibe with the incorrect quantity of Scotch; should be 1 1/2 oz as per personal email from Tommy Klus.
http://imbibemagazine.com/Scotch-Lodge-Recipe (incorrect)
Moderated to correct Scotch quantity as per e-mail from Tommy Klus.
Looks like Imbibe corrected their version as well.
The triumph of the commonplace.
Shake all but sake, strain, up, top with sake, garnish with a candied ginger slice.
Very nice. Not as good as its older brother from Trinidad but a nice use of Fernet in a cocktail.