Forbidden Sour

1 oz Bourbon
1 oz Pomegranate Liqueur, Pama
1 oz Lemon juice
1⁄2 oz Simple syrup
1 Cherry (as garnish)
1 sli Orange (orange wheel, as garnish)
Instructions

Shake, strain, rocks, garnish.

Notes

Liquor.com: "Break the rules by mixing pomegranate and bourbon together." With due respect to Mr. Freeman and the good people at Liquor,com, what rules, and how does this tasty but fairly conventional drink break them?

YieldsDrink
Authenticity
Authentic recipe
Creator
Eben Freeman, NYC.
Source reference

http://liquor.com/recipes/forbidden-sour/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Made with Elijah Craig small batch and a fat 0.25 oz rich demerara
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In-Flight-Cookie

1 1⁄2 oz Gin, Aviation
1 oz Ginger liqueur, Domaine de Canton
1 oz Half-and-half
1 T Cookie, Speculoos (*)
1⁄4 t Maple syrup
3 ds Aztec Chocolate bitters, Fee Brothers
4 dr Cardamom bitters, Scrappy's
1 ds Nutmeg
Instructions

Dry shake all but nutmeg to incorporate speculoos. Add ice and shake till chilled, double strain into a lowball glass, and garnish with nutmeg

Notes

*Speculoos is a European cookie butter. It has a light gingerbread flavor.

History

I had a crazy idea to make a winter cocktail using the buttery cookie flavored spread, speculoos. Aviation gin partnered well because it has a light cardamom flavor that goes great with the gingerbread notes in the cookie butter. Although it's not chocolate chip, the combination of "aviation" and cookies reminded me of the old days of fresh baked, inflight snacks on Midwest Airlines

Picture of In-Flight-Cookie
YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Jason Westplate
Curator rating
Not yet rated
Average rating
5 stars
(5 ratings)
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Campari Stinger

1 oz Campari
1 oz Cognac
1⁄4 t Grade B maple syrup
2 spg Mint (one muddled, one as garnish)
Instructions

Muddle, shake, strain over crushed ice, garnish.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Christy Pope, Cuffs & Buttons Cocktail Catering
Source reference

http://www.imbibemagazine.com/Campari-Stinger

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • The bitter and mint goes a bit medicinal for my tastes. — ★★★★
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The Diplomat

1 1⁄2 oz Dry vermouth
1 1⁄2 oz Sweet vermouth
1 ds Maraschino Liqueur
1 ds Bitters, Angostura
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, up, garnish.

YieldsDrink
Year
1955
Authenticity
Authentic recipe
Creator
Adapted from The Standard Bartender’s Guide by Patrick Gavin Duffy.
Source reference

http://www.imbibemagazine.com/Recipe-The-Diplomat

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Made with Cocchi VdT and Dolin, to spec. Cinnamon on nose. Sip is sweet cherry, a little bubble gum. Could skew the proportions towards dry, but this is pretty tasty.
  • I like 1 1/2 Dry and 1/2 Sweet Vermouth for more balance. Prefer garnished with lemon twist.
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Navy Dock Daiquiri

1 1⁄2 oz Jamaican rum, Smith & Cross
3⁄4 oz Cynar
1⁄2 oz Lime juice
1⁄4 oz Maraschino Liqueur
Instructions

Shake, strain, up.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Will Thompson, Drink, Boston, MA; drink named by Frederic Yarm.
Source reference

http://cocktailvirgin.blogspot.com/2011/02/navy-dock-daiquiri.html

Curator rating
Not yet rated
Average rating
3.5 stars
(23 ratings)
From other users
  • oh PLEASE try it
  • Made this with Meletti instead of Cynar - it was nice! Need a few minutes to settle I think - everything was very segregated at first but it comes together nicely.
  • Flavors work together in interesting ways. A burnt taste from the rum, and I get dried apricots too. A rather substantial burny bitterness in the finish which makes this feel like a serious drink.
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  • Mixed Greens — Reposado Tequila, Herbal liqueur, Cynar, Bitters, Lemon juice
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  • Fumidus — Scotch, Cynar, Sweet vermouth, Bitters, Lemon juice
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jaba commented on 2/23/2015:

Overall, I haven't loved Smith & Cross, but this wasn't bad.

Smith & Cross is definitely not for everyone.

Did not have Smith & Cross so used Plantation 5 star. No complaints here.

Captain's Blood

2 oz Jamaican rum
1 oz Lime juice
3⁄4 oz Simple syrup
2 ds Bitters, Angostura
1 wdg Lime (as garnish)
Instructions

Shake, strain, up, garnish.

Notes

There are all sorts of recipes for this one online; this is Sam Ross'. Many recipes call generically for aged rum, rather than Jamaica(n). Others, notably cocktaildb's, call for falernum and a touch of sugar to offset the lime: http://www.cocktaildb.com/recipe_detail?id=426 . The constants are some sort of dark rum, lime, sugar, and bitters.

YieldsDrink
Year
1945
Authenticity
Unknown
Source reference

Crosby Gaige's Cocktail Guide, via Sam Ross' Bartender's Choice app for iOS.

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Essentially a daiquiri, right?
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Storyville

1 oz Brandy
1 oz Mezcal
3⁄4 oz Bonal Gentiane Quina
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1 ds Bitters, Angostura
1 twst Lemon peel (Expressed and discarded)
Instructions

Stir, strain, one big rock, twist.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Absinthe.?
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Infidel

3⁄4 oz Gin
3⁄4 oz Dry vermouth
3⁄4 oz Mint syrup (or simple syrup)
3⁄4 oz Lime juice
Instructions

Shake, strain, up, optional mint leaf garnish.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC
Curator rating
5 stars
Average rating
4.5 stars
(22 ratings)
From other users
  • Muddled mint and used simple instead — ★★★★
  • A nearly perfect drink. Tart and sweet and excellent.
  • Works well subbing in peppermint schnapps for a third of the simple, and pouring it light
  • Like the ideas of adding herbaceousness to balance sweetness, will fiddle with it and serve as margarita alterative
  • Great drink. Well balanced. A gimlet++.
  • It's pretty balanced, maybe a little sweet. Very nice. Garnished with rosemary and rubbed it around the rim which added nice element. M.O. would like this one. — ★★★★★
  • A little sweet. Make sure it's ice cold and that class is chilled
  • for mint syrup, use some creme de menthe and the rest w/ velvet falernum or simple syrup
  • Threw a sprig in the shaker with simple instead of making mint syrup. Grown-up limeade, super yummy. — ★★★★★
  • More refreshing and smoother than even a Southside, very likable. So easy drinking and low alcohol that it's probably better to increase the pre-shake volume to 4 oz. — ★★★★★
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Excellent mint-lime combo.  Good refreshing drink.

Nancy Whiskey

2 oz Irish whiskey, Connemara
1⁄2 oz Branca Menta
3⁄4 oz Lemon juice
1⁄2 oz Ginger syrup
1⁄2 oz Honey syrup (2:1)
1 1⁄2 oz Soda water
1⁄4 twst Lemon peel (expressed and discarded)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain into a highball over rocks, stir in soda, express twist, garnish with fresh-grated nutmeg.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit Grocery & Grog, NYC.
Source reference

Food & Wine's Cocktails 2013.

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • The Branca Menta is strong with this one. It's nice!
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The Cappa

1 1⁄2 oz Gin, Plymouth
1 1⁄2 oz Pineau des Charentes, Pierre Ferrand
1⁄2 oz Maraschino Liqueur
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, wineglass or cocktail, twist.

Notes

Named for the black cloaks worn by Dominican friars.

History

Winner of a Plymouth Gin-sponsored mixology contest.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Franky Marshall, 15 Romolo, SF, CA.
Source reference

http://www.youtube.com/watch?v=RSaqlZa7E30&list=PLE39192050C639014

Curator rating
Not yet rated
Average rating
3 stars
(6 ratings)
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Good, features the Charentes flavor well, but it is quite sweet. Could use some other component to counterbalance. The name is interesting but I don't understand how it fits the drink?

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