Pull Up to the Bumper

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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Pompeii

1 1⁄2 oz Bourbon, Buffalo Trace
1 1⁄2 oz Brandy
1⁄2 oz Madeira
1⁄2 oz Rich simple syrup 2:1
1 ds Lime bitters
1 ds Cardamom bitters
Instructions

Combine. Stir with ice. Strain over ice into old fashioned glass.

Notes

Woody. Sweet. Complex.

History

Created with my wife's hypersensitive nose.

Yields Drink
Year
2014
Authenticity
Unknown
Creator
Kyle and Carrie Godbey
Curator rating
Not yet rated
Average rating
Not yet rated
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Zachary Pearson commented on 2/19/2014:

Kyle,

What style of Madeira do you prefer here? I'd guess the bitters are Scrappy's?

Thanks,

Zachary

Mokshasine commented on 2/23/2014:

Unfortunately I'm not much of a madeira aficionado, in fact this is the first and only bottle I've ever tried. This is something called Broadbent Rainwater and picked it up on a whim after a lot of disappointing cocktails with Dubonet Rouge. I'm a big fan of Warre's Otima port which is very smooth, nutty, sweet and woody and this madeira immediately reminded me of Otima though not nearly as smooth and not quite as sweet.

I've been taking liberties with the Old Fashioned lately since stockpiling bitter (yes, those are scrappy's) and seeing a video from Jamie Boudreau making a wild version. Sweet, strong and bitter in relative proportion should pretty much do it. I'm thinking you can get sweet from something that tastes vibrant and complex like madeira, port, and any sweet liquor really, don't spend your sweet budget on simple or rich syrup. Rich syrup does a lot for the mouth feel with less volume. I've made this with a quarter oz of rich syrup and possibly enjoyed it a little more.

Tonight I swapped the Buffalo Trace with Bulliet Rye and added an additional dash of cardamom bitters (that rye is too sweet and needed to be cut) and built it like a traditional old fashioned and I'm finding it very enjoyable as well. The brandy I'm using is Presedente which is Mexican and hints lot of bourbon qualities, I've even put it to the pepsi challenge with bourbon fans who would swear it was bourbon.

More than you were asking, I know, but thanks for your interest. Have fun and let me know if you get a chance to try one!

Improved Whiskey Cocktail

2 oz Bourbon
1 t Simple syrup
1⁄2 t Maraschino Liqueur
2 ds Bitters, Angostura
1 ds Absinthe
1 twst Lemon peel (for garnish)
Instructions

Combine liquid ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Cut a thin slice of lemon zest over the surface of the drink and drop it into the glass.

History

The Improved cocktail is a Jerry Thomas creation, and the Improved Whiskey Cocktail was further popularized (if you can call it that) by David Wondrich, columnist for Esquire and author of Imbibe! (the book, not the magazine).

While a very nice drink, I think it could actually be further improved by either reducing or omitting entirely the simple syrup. While this recipe isn’t too sweet exactly, it could stand a little less sweetener.

Yields Drink
Authenticity
Unknown
Creator
David Wondrich, Esquire/Imbibe!
Source reference

http://www.cocktailia.com/cocktail-recipes/improved-whiskey-cocktail

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • No simple syrup Add 1 dash of Peychaud’s Full teaspoon of maraschino liqueur
  • 1/14/19: 2 oz Wild Turkey 101, 1/2 tsp luxardo, 1/2 tsp PF dry curacao, 3/4 tsp 2:1 turbinado syrup, 1/8 tsp absinthe, 2 dashes ango, lemon peel.
  • Excellent Add 1 tsp Dry Curacao Bar spoon absinth
  • Liked the addition of dry curacao, and kept the absinthe to a spritz of Herbsaint.
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Vincent_83 commented on 4/10/2016:

Absinthe can be used as rinse - in Sazerac fashion.

Ginger spice

2 1⁄2 oz Vodka, Smirnoff (ginger infused, see note)
3⁄4 oz Elderflower liqueur, St. Germain
1 oz Lemon juice (double strained, chilled)
1 oz Simple syrup
6 dr Cardamom bitters
Instructions

Pour vodka, St. Germain, fresh lemon juice, and simple into a mixing glass with ice. Stir and strain into chilled coupe. Add bitters.

Notes

I used Smirnoff for ginger infusion since it was $14 for a 1.75. I peeled a bunch of ginger the size of a baby's arm, put in in a large mason jar and added the vodka. After a week, strained out the solids.

Cardamom bitters were a bit more complicated. I haven't tried Scappy's, but i hear it's good.

Yields Drink
Year
2014
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
From other users
  • Used regular Vodka and Vidal Ice (old and opened forever) for simple syrup.
  • Haven;t tried it yet but am looking forward to doing so.
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Zachary Pearson commented on 2/18/2014:

Curated this slightly - changed flavored vodka, Smirnoff to vodka, Smirnoff - generally, if you're doing the flavoring, it's better to put that in the notes field. Removed fresh squeezed from lemon juice - we assume you're using fresh stuff.

Oh, and as the proud owner of Scrappy's Cardamom, it's weapons grade stuff. 6 drops is going to blow out your drink.

Thanks,

Zachary

kmramki commented on 3/28/2017:

I'd definitely reduce the cardamom bitters. It can barely smell anything other than that, including the elderflower. I actually love cardamom, but even I find it difficult in this drink.

And Then Nothing Turned Itself Inside Out

2 oz Dry vermouth, Dolin
3⁄4 oz Pineapple juice
3⁄4 oz Martinique Rum, La Favorite (Blanc)
1 ds Lactart
1 bsp Orange flower water
Instructions

Shake, Strain, Up.

Notes

This piles weird flowery aromas on top of one another - elderflower in the vermouth, honeyed flowers in the pineapple, funky/vanilla flowers in the rum, soapy ones in the OFW. The Lactart makes it take off in a totally different direction, so that it almost tastes like the absence of a drink, until you focus.

History

This started as a bad punch with dry vermouth + pineapple. Looked at the Algonquin, which is meh. Became frustrated - they should work...

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
Not yet rated
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DrunkLab commented on 2/18/2014:

Thank you for naming a drink for a Yo La Tengo reference other than Autumn Sweater, which bartenders seem to love. This looks interesting—I wonder whether it'll work with Noilly Prat.

Zachary Pearson commented on 2/18/2014:

Rafa,

Probably not - you need the elderflower underpinning of the Dolin. It certainly is interesting, though. My wife seemed to think it tasted like grape Fun-Dip. To me, it's almost like drinking a really good Muscadet - where it's almost neutral, but shimmers around the edges with flavor - only the flavors here are like that Japanese gummy Muscat candy.

Thanks,

Zach

Ides of March

1 1⁄2 oz Bourbon, Maker's Mark
1 oz Aperol
3⁄4 oz Blood orange syrup (see notes)
1⁄4 oz Lemon juice
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

To make blood orange syrup: Mix 2 cups blood orange juice, 6 tablespoons sugar, and 1 tablespoon grated blood orange peel. Stir all ingredients in heavy saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 cup, about 20 minutes. Refrigerate. Use within a few days of making.

History

This drink was inspired by the Caesar (bourbon and Campari). An earlier version included blood orange juice and grenadine, but the substitution of blood orange syrup provides the necessary sweetness and eliminates the need for grenadine.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Michael Bounds, Baton Rouge, LA
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • My second use of Aperol, better than first use. Might due w/more lemon juice. — ★★★
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gmoore commented on 2/17/2014:

Is the recipe correct?? shouldn't it be 3/4 ox blood orange syrup....rather than Juice?

Michael Bounds commented on 2/17/2014:

When the recipe was submitted, the program would not accept blood orange syrup as an ingredient. It has now been corrected.

Lusted Road

1 oz Demerara Rum, El Dorado White
1 1⁄2 oz Grapefruit juice (white)
3⁄4 oz Ginger-Honey Syrup
1⁄4 oz Maraschino Liqueur
2 ds Bitters
Instructions

Shake, strain, rocks.

Notes

An accessible, low-alcohol blossom created for a fundraiser.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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Creature Comforts

2 oz Scotch (chamomile-infused)
3⁄4 oz Lemon juice
1⁄2 oz Elderflower liqueur, St. Germain
1⁄4 oz Honey syrup (2:1)
1 ds Bitters, Boker's
1 Egg white
Instructions

Dry shake, shake, strain, up. Garnish with drops or a spritz of something aromatic: chamomile tea, Boker's, allspice dram, etc; optionally, add some grated lemon zest.

Notes

Lion-type sour inspired by the aromatic Père-Bis cocktail. I use a chamomile tea bag for infusing.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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