Black Betty Variant (Christopher Buecheler)

1 1⁄2 oz Rye, Old Overholt
1⁄2 oz Ramazzotti
1⁄2 oz Bonal Gentiane Quina
1⁄4 oz Pastis, Pernod
1 twst Orange peel (as garnish)
Instructions

Stir, strain, neat, twist.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Christopher Buecheler, DrinkShouts.
Source reference

http://drinkshouts.com/post/75653377125/february-4-black-betty-variant-…

Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Black Betty

1 1⁄2 oz Rye
1⁄2 oz Braulio
1⁄2 oz Cynar
1⁄4 oz Pastis, Herbsaint
1 twst Orange peel
Instructions

Stir, strain, rocks, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Max Greco, Vasco, Sydney, Australia.
Source reference

http://www.saveur.com/article/recipes/black-betty

Curator rating
Not yet rated
Average rating
3 stars
(9 ratings)
From other users
  • v. good! I just a rinse of absinthe.
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GratefulDawg73 commented on 9/10/2017:

The Herbsaint overwhelms the rest of the drink. Perhaps it should be notched down to either a rinse or 1/8 oz.

tylerjoh commented on 3/14/2021:

v. good sazeracy type of drink! I used a rinse of absinthe.

Shawn C commented on 11/29/2022:

Okay, but less than the sum of the parts. Even at 1/8 oz, the Pastis dominates, and much moreso than with a rinse for a Sazerac which I enjoy. As a result, the Braulio and Cynar are muted.

HallA commented on 11/17/2024:

Agree with all comments that that's too much pastis. I would lowball / probably just rinse with it as overwhelming at 1/4 even for the other strong ingredients.

Mississippi Sour

2⁄3 oz Brandy, Pierre Ferrand 1840
2⁄3 oz Bourbon, Old Fitzgerald (bottled in bond)
2⁄3 oz Jamaican rum, Wray & Nephew Overproof (or other traditional rum)
2⁄3 oz Lemon juice
2 t Sugar (superfine)
1 Egg white (optional)
1 Cherry, Maraska (as garnish)
Instructions

Shake, double strain, goblet, garnish.

Notes

Derivative of the Mississippi Punch from Jerry Thomas (1862). Brand recommendations by Andrew Willett.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://elementalmixology.wordpress.com/2014/02/04/drinks-of-the-day-the…

Curator rating
Not yet rated
Average rating
3 stars
(4 ratings)
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Charles.N commented on 2/07/2014:

I like the part where the egg white is optional. I guess those who use it in the drink can call it a health drink.
Either way, this looks amazing and something that I should try out.

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Zachary Pearson commented on 2/07/2014:

The latest CDC estimates are that out of 45.5 billion non-pasteurized eggs produced each year in the US, 2.2 million of them are infected with salmonella, which is a rate of .000048, or 1 in 20681. At the average consumption rate, this is about 1 contaminated egg every 84 years.

Unless you're very young (in which case, you can't read this and shouldn't be drinking anyway), very old, or immune compromised, drinking a raw egg white probably won't hurt you. You've got a much better chance of getting salmonella from "pooled eggs" in restaurants - think running a case of eggs through a paint shaker and straining out the shells - or chickens, where it occurs in 1 out of every 250 of them.

Besides, egg whites aren't really optional in drinks that call for them. They texturize cocktails, and reduce the perception of acidity without additional sugar. I'd cut the acidity in half if you're not going to use them.

Thanks,

Zachary

DrunkLab commented on 2/07/2014:

I marked the egg white as optional because the source for this drink did. I generally go with egg whites in sours unless they're certain fizzes (where the carbonic acid and bubbles neutralize the acidity somewhat, through magic) or I don't feel like cracking open an egg.

Zachary Pearson commented on 2/07/2014:

Rafa,

I saw the optional flag at the link. What do you make of her punch recipe there? It seems awfully small (54 ounces in a 256 oz punchbowl) and strong (about 48 proof).

Thanks,

Zachary

DrunkLab commented on 2/07/2014:

Zachary,

The strength is straight out of Jerry Thomas (see here: http://www.esquire.com/drinks/mississippi-punch-drink-recipe , and note that Thomas called for two parts Cognac to one part each rum and bourbon, vs Willett's equal parts sour recipe), and implies to me that this is no punch for polite company, but rather 19th Century jungle juice. As for the size, I agree.

Behind the Times

1 1⁄2 oz Irish whiskey
1 1⁄2 oz Bianco Vermouth, Dolin
1⁄3 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Bitters, Dram Apothecary Hair of the Dog
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Caruana's update of the Up to Date.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Nick Caruana, Serious Eats.
Source reference

bit.ly/LU0PYu

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Up to Date

1 1⁄2 oz Rye
1 1⁄2 oz Dry sherry
1⁄4 oz Orange liqueur, Grand Marnier
2 ds Bitters, Angostura
Instructions

Stir, strain, up.

Yields Drink
Year
1910s
Authenticity
Authentic recipe
Creator
via Hugo Ensslin's Recipes for Mixed Drinks
Source reference

bit.ly/1euNVwh

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • For the pun's sake, made it w/ date-infused bonded bourbon (and PFDC and amontillado). Nice spicy sip, date is buried, curacao is a little loud in the aftertaste, but straightforward and elegant cocktail.
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Burnt Fuselage

1 oz Cognac, Pierre Ferrand 1840
1 oz Dry vermouth, Martini & Rossi
1 oz Orange liqueur, Grand Marnier
1 twst Lemon peel (as garnish, optional)
Instructions

Stir, strain, up.

Yields Drink
Year
1927
Authenticity
Authentic recipe
Creator
Charles Kerwood, via Harry McElhone; brand recommendations by Doug Ford.
Source reference

http://cold-glass.com/2014/01/24/stiff-steadier-the-burnt-fuselage-cock…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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Carolina Sundress

2 oz Bourbon, Four Roses
3⁄4 oz Dry vermouth, Vya
3⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
1 sli Lemon (or twist, as garnish)
Instructions

Stir all ingredients gently with ice and strain into a chilled coupe. Garnish with a small lemon wheel on the rim, or a lemon twist.

History

Originally inspired by Difford's "Bourbonella," which features triple sec and grenadine.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Apt. 10 Provisions, San Francisco, CA
Curator rating
Not yet rated
Average rating
3.5 stars
(18 ratings)
From other users
  • Only had bianco, so I used that, and went slight with the maraschino and fat with the lemon. Whiskey sour taste with some added grape and nut.
  • I made it with Elijah Craig 12 Yr Old bourbon. Probably would have been better w the 4 Roses. Also only had Noily Pratt Dry vermouth May try again w 4 Roses and Dolin or the suggested Vya.
  • Subbed Atsby Armadillo Cake for the Vya, with excellent results. — ★★★★★
  • Whiskey sour on steroids. Delicious! — ★★★★★
  • Didn't have the recommended vermouth. Used 1/2 recommended part sweet Vermut Lacuesta and 1/2 part Gran Classico bitters. Interesting
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Spiritous commented on 3/13/2017:

Subbed Atsby Armadillo Cake vermouth for the Vya. Outstanding!

LemonMelon commented on 9/09/2022:

I had to sub for Woodford and Noily Pratt. Luxardo is an overpowering flavor for me so I dropped to 1/2 oz and added 1/4 oz simple syrup. Nice twist on the usual whiskey sour!

Gin Honey Phosphate

2 oz Gin, G'Vine
1 oz Honey syrup (honey myrtle-infused)
4 ds Acid phosphate
5 oz Soda water
Instructions

Stir, strain over soda, stir gently.

Notes

Instructions on how to make honey myrtle essence and honey myrtle syrup are at the link.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Darcy O'Neil, Art of Drink.
Source reference

http://www.artofdrink.com/soda-fountain/drinks/honey-phosphate

Curator rating
Not yet rated
Average rating
Not yet rated
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Daisy Buchanan

1 1⁄2 oz Gin
1⁄2 oz Strega
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 oz Egg white
Instructions

Dry shake, shake, strain, up.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
4 stars
Average rating
4 stars
(4 ratings)
From other users
  • As good as use of Strega as I've come across. The cocktail itself is large. Find a big coupe or scale it down by at least 1/3.
  • Nice. Reverse dry shake with aquafaba led to a greenish yellow drink with a thick white froth. — ★★★★
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Everybody Loves Hugo

1 1⁄2 oz Rye
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Crème de Cacao
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 t Cherry syrup (scant; see note)
1 Cherry, Luxardo (garnish)
Instructions

Up: chilled coupe. Stir, strain, garnish.

Notes

A version of this was on the opening menu at Parliament in Dallas, TX (called the Ancho Cherry Manhattan), swapping Heering for the syrup & then passing cherry wood smoke through the chilled drink.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Winter black lodge-esque. Try with more Rye.
  • Even with 2oz bonded rye this is a little too sweet for me. ETA: 2nd try, at 1.5 Ritt, skinny on the CdC, Cocchi vermouth and a dash of Campari for the PeM, I really enjoyed this, upped it from 3 to 4
  • Made perfect with ½ sweet ½ dry vermouth. Also replaced ½ Heering with another ½ t of rye — ★★★★
  • Went with 2 oz rye, 1 oz Ancho.
  • Boozy, spicy, sweet. Used cherry heering. Pushed the rye to 2 oz, a little cloying otherwise. Tempted to go to 2&1/2 rye.
  • Used scant tsp Luxardo Cherry Syrup (the bottled stuff, not from the jar of cherries). Agree with others to use less and to bump up rye.
  • Increase spirit by one ounce
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Ajvan commented on 12/14/2019:

Used cherry heering and pushed the rye to 2 oz, as the initial drink was a little cloying for me (spicy tootsie roll). Tempted to push the rye to 2.5.

flickerdart commented on 11/13/2021:

Seeing people take liberty with the last 3 ingredients & amount of whisky, I tried:

2oz Rittenhouse
0.5oz Ancho Reyes
0.5oz Tempus Fugit creme de cacao
0.5oz Cynar
Dash of Luxardo Maraschino

I can definitely see how a fruity bitterness from the Punt e Mes would work better than the vegetal bitterness of the Cynar here. But IMO the strength of the drink is whisky + spicy + chocolate, which this formulation still has - and which works well.

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