Forbidden Apple

1 oz Calvados
1⁄2 oz Orange liqueur, Grand Marnier
3 ds Bitters, Angostura
4 oz Champagne
1 twst Orange peel (as garnish)
Instructions

Shake, strain into a Champagne flute topping with Champagne, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Jacques Bezuidenhout, San Francisco, CA.
Source reference

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

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Manzanasada

1 oz Tequila
1⁄2 oz Mezcal
1 1⁄2 oz Apple cider
3⁄4 oz Lemon juice
2 oz Ginger beer (to top)
Instructions

Shake, strain into a Collins over ice, topping with ginger beer. As a garnish, rim the glass with a mix of 4 parts sugar, 2 parts ground cinnamon, 2 parts ground nutmeg, and 1 part ancho chile powder. Float diced red apple slices.

Notes

The name is a portmanteau of manzana asada, "grilled apple."

Yields Drink
Authenticity
Authentic recipe
Creator
Tad Carducci & Paul Tanguay (aka "The Tippling Bros."), Mercadito restaurant group
Source reference

http://liquor.com/recipes/mazanasada/

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
From other users
  • Made two versions to compare: as written, and as suggested in the comment by applejack. My drinking companion and I both far preferred applejack’s version.
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applejack commented on 8/11/2020:

I believe this should be attributed to Tad Carducci & Paul Tanguay (aka "The Tippling Bros."), who developed the initial cocktail programs for the Mercadito Group.  It's listed in their book "A Lime and a Shaker", Houghton Mifflin Harcourt, 2015, p.196.  Recipe there is listed as 1 oz blanco tequila, 3/4 oz mezcal, 1-1/2 oz apple cider, 1/2 oz lemon juice, 1/4 oz maple syrup & 3 oz ginger beer.

The St-Rita

1 1⁄2 part Blanco tequila
1 part Elderflower liqueur, St. Germain
3⁄4 part Lime juice
Instructions

Shake, strain into an ice-filled rocks glass. Salted rim optional. Garnish with lime wedge.

Yields Drink
Authenticity
Unknown
Source reference

Booklet that came with the bottle of St. Germain.

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Simple, beautiful drink. I prefer to use jalapeno infused tequila blanco for at least 50% of the tequila in this one. Try it! — ★★★★★
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  • Quite a Pear — Poire William, Vanilla liqueur, Bitters, Lemon juice
  • Summer Blush — Blanco tequila, Elderflower liqueur, Peychaud's Bitters, Lime juice, Rose water, Cucumber
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Aperol Flip

1 oz Aperol
1⁄2 oz Lemon juice (juice of half a lemon)
1⁄2 oz Simple syrup
1 Egg white
2 oz Brut Champagne
1 twst Orange peel (as garnish)
Instructions

Shake, strain over Champagne, twist.

Notes

Misnamed; more of a royal/imperial fizz.

Yields Drink
Year
2009
Authenticity
Authentic recipe
Creator
Maria Hunt, The Bubbly Bar
Source reference

http://liquor.com/recipes/aperol-flip/

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
From other users
  • Definitely not flip, but very enjoyable. Molly loves this one! — ★★★★★
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happyrobot commented on 7/17/2020:

It's a tasty cocktail and a real crowd pleaser. I'd agree that the name needs to be tweaked - we made it with champagne and called it an Imperial Aperol 75. 

Magic Hour

1 1⁄2 oz Aromatized wine, Lillet Rose
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
1 t Herbal liqueur, Yellow Chartreuse
4 oz Sparkling white wine, Gruet
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain into a Champagne flute, top with bubbles, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Tom Macy, NY.
Source reference

http://liquor.com/recipes/magic-hour/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Moët Imperial Gatsby Cocktail

5 oz Champagne, Moet Imperial (4-6 oz)
1⁄4 oz Herbal liqueur, Green Chartreuse
1 cube Sugar
1 twst Lime peel (thick, spiraled)
Instructions

Build in wine goblet, sinking twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT.
Source reference

http://on.wsj.com/1kT9VBL

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Susina Sour

3⁄4 oz Plum eau-de-vie, Clear Creek
3⁄4 oz Orange liqueur, Grand Marnier
3⁄4 oz Lemon juice
3⁄4 oz Honey syrup (4 parts water to 3 parts clover honey)
1⁄2 oz Gin
1 spg Rosemary (as garnish)
1 Cherry (as garnish)
Instructions

Shake, strain, up, garnish with a cherry skewered on a sprig.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Nostrana, Portland, OR.
Source reference

http://www.bonappetit.com/recipe/susina-sour

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • Outstanding - made with Botanist Gin
  • Made with small batch eau-de-vie brought from France. Cocktail is balanced and superb. The garnish is just beautiful.
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Studio One

2 oz Light rum, Plantation 3 Star
1⁄2 oz Tonic water syrup
1⁄4 oz Demerara syrup
2 sli Lime (eighths, muddled)
1 1⁄2 oz Soda water
1 ds Bitters, Angostura
Instructions

Muddle limes, Build in shaker, shake and roll then top with soda water and garnish with a piece of sugar cane.

Yields Drink
Authenticity
Your original creation
Creator
Kyle Davidson, Blackbird, Chicago
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • I suppose with the sugarcane this would be more exciting. A fine drink, but gin goes better with tonic, and rum is more interesting in other drinks.
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Zachary Pearson commented on 12/28/2013:

Is the Morgenthaler tonic syrup recipe the way to go here, or is there another you like?

Thanks,

Zachary

Sasquatch commented on 12/28/2013:

Hey Zach,
That will certainly work, I have added a few of my own tweaks onto his base and I like using some more allspice, some demerara in addition to the agave, and a certain kind of whole chinchona bark that I get from Rod at Rare Tea Cellars here in Chicago. (Right now I am using up some Jack Rudy Tonic syrup that I inherited here, which is good but I like making my own) Part of the fun is the allspice in the syrup and I bag the sugarcane garnish sticks with allspice and lime peel syrup. Also the lime pieces are muddling eigths which may or may not yield more juice than most lime slices.

Thanks,
Kyle

Zachary Pearson commented on 12/28/2013:

Kyle,

The drink looks awesome - like the best parts of a G&T and a Mojito ran into each other. This is at the top of the list once it cracks 70 here - which may be May ;)

Thanks,

Zachary

Coquito (Simple)

1 1⁄2 oz Añejo rum
3⁄4 oz Coconut milk
3⁄4 oz Cinnamon syrup
1 ds Bitters
1 pn Cinnamon (as garnish)
Instructions

Shake, strain, rocks, garnish with a pinch of powdered cinnamon and a cinnamon stick.

Notes

Simple take on the Puerto Rican holiday tipple. Good rum combo: 1/2 oz Smith & Cross, 1 1/4 vanilla/coconut-heavy PR or Barbados rum (e.g. Plantation 5), 1/4 oz Cruzan Blackstrap.

Yields Drink
Year
2013
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Tucker commented on 10/25/2015:

This is delicious. I assumed the creator meant 3/4 oz of Planation 5 and not the 1 1/4 oz shown in the notes, which would require the drink have 2 oz of rum. 

Poinsettia Punch (Dram)

1 1⁄2 oz Gin
3⁄4 oz Lemon juice
1⁄2 oz Grenadine
1⁄4 oz Cinnamon syrup
1 t Allspice Dram, St. Elizabeth
2 ds Bitters, Angostura
1 wdg Lemon (lemon wheel, as garnish)
Instructions

Shake, strain, rocks, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Frank Cisneros, Dram, Brooklyn, New York
Source reference

http://drinkwire.liquor.com/post/holiday-drinks-recipe-poinsettia-punch

Curator rating
Not yet rated
Average rating
3.5 stars
(8 ratings)
From other users
  • A little sweet could probably dial down the cinammon syrup
  • Gin tiki
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