The Giving Tree

1 oz Rye
1 oz Drambuie
1 oz Red wine ((a cabernet, zinfandel or similarly bold red)
2 ds Bitters, Fee Brothers Old Fashion
Instructions

Stir, strain, up.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Mike Ryan, Sable Kitchen and Bar, Chicago, IL.
Source reference

http://www.nytimes.com/recipes/1015791/the-giving-tree.html

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
From other users
  • use last bits of red wine
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prattginkgo commented on 10/23/2021:

A bit flat, maybe better with a 1/2 oz. lemon juice?

Mott and Mulberry

1 oz Rye, Old Overholt
1 oz Amaro Abano, Luxardo
3⁄4 oz Apple juice (honeycrisp)
1⁄2 oz Lemon juice
1⁄2 oz Demerara syrup (1:1)
1 wdg Apple (apple fan, as garnish)
Instructions

Shake, strain, rocks, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Leo Robitschek, the NoMad, NYC.
Source reference

http://www.nytimes.com/recipes/1015795/mott-and-mulberry.html

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Fosbury Flip

1 oz Irish whiskey, Redbreast
1 oz Armagnac
1 oz Cream
1⁄2 oz Apricot liqueur
1⁄2 oz Cinnamon syrup
1 Whole egg
3 ds Bitters, Angostura
1 pn Nutmeg (as garnish)
Instructions

Dry shake, shake, strain, up.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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The Manhattan Transfer

1 1⁄2 oz Rye, Rittenhouse 100
1 oz Dry vermouth, Dolin
1 oz Ramazzotti
1 ds Orange bitters
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Phil Ward, NYC.
Source reference

http://liquor.com/articles/raising-the-bar-phil-ward/?utm_source=rss&ut…

Curator rating
Not yet rated
Average rating
4 stars
(25 ratings)
From other users
  • This drink is a really great way to highlight ramazzotti. Very good!
  • A fav of mine from the D&Co book. — ★★★★
  • Four and a half if I could--quite good. Appealing finish. — ★★★★
  • Perfectly okay Manhattan substitute. Not as interesting as a Boulevardier, or a Manhattan itself.
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lesliec commented on 11/17/2015:

One of my favourites from the D&C book (which omits the lemon, but both versions are good).

Uffizi

1 1⁄2 oz Bonal Gentiane Quina
1 1⁄2 oz Aromatized wine, Cocchi Americano
2 oz Grapefruit juice (white)
1 pn Salt (kosher, for rim)
1 wdg Grapefruit (for rim)
Instructions

Moisten the rim of a rocks glass with grapefruit wedge and coat with salt. Build the rest of the ingredients in the glass over cracked ice and stir.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Will Thompson, Drink, Boston, MA.
Source reference

http://www.foodandwine.com/recipes/uffizi-cocktails-2013

Curator rating
Not yet rated
Average rating
4.5 stars
(9 ratings)
From other users
  • Lovely little medium weight drink...
  • Made with red grapefruit juice because that's what I had. Very tasty and light. Would like to return to this with white. — ★★★★★
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sgriesbach commented on 9/23/2024:

I substituted LoFi Gentian amaro for Bonal, and used equal parts of each. Yum

Pineau Cobbler

3 oz Pineau des Charentes
4 cube Cantaloupe (1" each)
1⁄2 wdg Orange (1/2 orange wheel)
Instructions

Lightly muddle, shake with crushed ice, pour without straining into a wine glass and serve with a cocktail pick for spearing cantaloupe chunks.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Will Thompson, Drink, Boston, MA.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
Not yet rated
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Gin Basil Julep

2 oz Gin
1 t Sugar (superfine, or 1/4 oz 50 brix simple syrup)
2 spg Basil (slapped, one muddled and one as garnish)
Instructions

Build in julep glass over crushed ice, churn with barspoon, top with more crushed ice and a sprig of basil.

Yields Drink
Authenticity
Authentic recipe
Creator
Andrew Willet, Elemental Mixology.
Source reference

http://elementalmixology.wordpress.com/2013/12/05/drink-of-the-day-the-…

Curator rating
Not yet rated
Average rating
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Gingerbread Man

2 oz Rum, Banks 7
3⁄4 oz Ginger liqueur, King's Ginger
1⁄2 oz Molasses syrup (1:1)
1 bsp Bitters, Dale DeGroff's Pimento Bitters
1 Egg white
1 pn Cinnamon (as garnish)
Instructions

Dry shake, shake, strain, up, garnish.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://www.seriouseats.com/recipes/2012/12/pdt-christmas-cocktail-jim-m…

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Forbidden Fruit #2

1 oz Gin
1 oz Dry white wine, Sauvignon blanc
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lime juice
1⁄2 oz Agave syrup
Instructions

Shake with ice, strain into a chilled cocktail glass

History

Re "forbidden fruit" of Barbados: http://en.wikipedia.org/wiki/Grapefruit

Yields Drink
Year
2013
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Christmas in Prison

1 1⁄2 oz Apple brandy, Lairds Bonded
1⁄2 oz Virgin Islands Rum, Cruzan Blackstrap
1⁄2 oz Palo Cortado Sherry, Lustau
1⁄4 oz Cinnamon syrup
1⁄8 oz Maple syrup
1 ds Cranberry bitters, Bittermens
1 twst Orange peel (expressed and inserted.)
Instructions

Stir, strain, rocks, twist.

Notes

Lots of autumn cocktails use these flavors. This one makes really, really good use of them. Superbly spicy and balanced, sweetish but warming.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Tim Miner, The JakeWalk, Brooklyn, NY.
Source reference

http://www.youtube.com/watch?v=R1uIFs-pNdc

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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aphonik commented on 12/09/2013:

An added detail: this cocktail was created by Tim Miner. I posted the photo on Instagram and he replied that this was the last drink he put on the menu at the Jakewalk before leaving to tend bar at the newly opened Long Island Bar on Atlantic Ave. Incidentally a must-stop for my next visit to Brooklyn.

DrunkLab commented on 12/09/2013:

Detail added. Long Island Bar is Toby Cecchini's new project, which would make it a must-stop even if Tim Miner's drink weren't so good. Incidentally, Eric, can I put your picture of the drink up on KC?

aphonik commented on 12/09/2013:

Absolutely, I was going to suggest using my photo but didn't want to get all up in your business. (Also, not to get further up in your business but I just took a glance at the recipe card in my wallet and it says maple syrup and not liqueur. Sorry for my constant nitpicking corrections.) I hadn't heard of the Long Island Bar until Tim mentioned it to me, but the funny thing is I was staying with my friend on Atlantic Avenue exactly one block up from the bar on the next corner. Next time I'm (we're?) totally going there.

applejack commented on 1/02/2020:

I really liked this; made with ingredients as specified except subbing in St. George aged apple brandy for the Laird's.  I wholly agree with the poster's description, it's very balanced with a nice holiday spice backbone to it.  And I found a use for those damn Bittermens New England Spiced Cranberry bitters that have been at the back of the bitters shelf for what seems like an eternity.  Oh, and the video link isn't available any longer.

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