My Black and Bitter Heart

1 oz Rye
1 oz Cognac
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Campari
1⁄4 oz Coffee liqueur
1 ds Bitters, Angostura
1 Cherry (as garnish)
Instructions

Stir, strain, up, garnish.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
BoozeNerds.
Source reference

http://boozenerds.com/2014/02/09/my-black-and-bitter-heart/

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • sweet but not too sweet, robust but not heavy, spicy bitter finish. Nice balance
  • Really nice complex flavors. — ★★★★★
  • Nice, if strongish.
  • Bittersweet and complex. — ★★★★
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Hot in Rio

2 oz Cachaça, Leblon
1 oz Lime juice
1⁄2 oz Agave syrup
3 wdg Lime
3 sli Chili pepper
1 pn Salt
Instructions

Muddle, shake, pour without straining, garnish with another lime wedge or more chili slices.

Yields Drink
Authenticity
Authentic recipe
Creator
Jacob Briars, New Zealand.
Source reference

http://liquor.com/recipes/hot-in-rio/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Kiss

2 oz Gin
3⁄4 oz Sweet vermouth
3⁄4 oz Aromatized wine, Dubonnet
1⁄4 oz Maraschino Liqueur, Luxardo
1 sli Apple (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Consider cutting back on the wines and Maraschino.

Picture of Kiss
Yields Drink
Authenticity
Authentic recipe
Creator
Brian Miller, NY.
Source reference

http://liquor.com/recipes/kiss/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Rose-Colored Glass

1⁄4 oz Bitters, Angostura
1 oz Simple syrup
3⁄4 oz Lemon juice
4 oz Sparkling rosé wine (Cremant d’Alsace)
1 twst Lemon peel (as garnish)
Instructions

Shake, strain into a flute or coupe, top with sparkling wine, garnish with a lemon twist (or rose petals).

Yields Drink
Authenticity
Authentic recipe
Creator
Katie Stipe, NYC.
Source reference

http://liquor.com/recipes/rose-colored-glass/

Curator rating
Not yet rated
Average rating
Not yet rated
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Cunningham

1 1⁄2 oz Blended Scotch, Famous Grouse
1⁄2 oz Lemon juice
1⁄2 oz Blood Orange Juice
1⁄4 oz Bénédictine
1⁄4 oz Cherry Liqueur, Cherry Heering
1 Brandied cherry (as garnish)
1 twst Blood orange peel (flamed, as garnish)
Instructions

Shake, strain, up, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Marco Dionysos, San Francisco, CA.
Source reference

http://liquor.com/articles/in-season-blood-orange/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Blood Sage

2 oz Gin, Aviation
3⁄4 oz Lime juice
3⁄4 oz Simple syrup
2 wdg Blood orange
2 lf Sage
1 Egg white
Instructions

Muddle, dry shake, shake, strain, up, garnish with another sage leaf.

Yields Drink
Authenticity
Authentic recipe
Creator
Ryan Magarian, Portland, OR.
Source reference

http://liquor.com/articles/in-season-blood-orange/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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Blood Orange Margarita (Ben Davidson)

1 1⁄2 oz Blanco tequila
3⁄4 oz Triple sec, Combier L'Original Liqueur D'Orange
3⁄4 oz Campari
3⁄4 oz Blood Orange Juice
3⁄4 oz Lime juice
1⁄4 oz Simple syrup
1 pn Salt (for rimming glass)
Instructions

Shake, strain into a salt-rimmed rocks glass, garnish with a blood orange slice.

Yields Drink
Authenticity
Authentic recipe
Creator
Ben Davidson.
Source reference

http://liquor.com/articles/in-season-blood-orange/

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Pretty good - I cut Campari to 1/2 oz and upped blood orange to a full 1 oz. based on previous comments. Still needed something, so I floated 3/4 oz. Taylor's 10 yr Tawny Port on top. That did the trick!
  • Have to try it. Source calls for only 1/4 ounce campari.
  • Lime pushes out the more delicate flavors of the blood orange, and the Campari and Triple Sec don't change that. I'd forego the salt rim in the future and perhaps up the blood orange and forego the Campari.
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Colletti Royale

1 1⁄2 oz Reposado Tequila, Partida
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Blood Orange Juice
1⁄2 oz Lime juice
2 ds Orange bitters
1 oz Rosé Champagne
Instructions

Shake, strain, top with Champagne, garnish with a blood orange wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Julie Reiner.
Source reference

http://liquor.com/articles/in-season-blood-orange/

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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Bufala Negra

1 1⁄2 oz Bourbon
4 lf Basil
1 cube Brown sugar
1⁄2 oz Simple syrup (with balsamic vinegar — see note)
2 oz Ginger beer
Instructions

Muddle the balsamic syrup, basil and sugar cube in a mixing tin. Add bourbon and ice and shake hard. Strain over fresh ice cubes into an Old Fashioned. Top with ginger beer and garnish with basil leaf.

Notes

Balsamic Syrup: Combine 1/4 cup balsamic vinegar and 1/4 cup simple syrup (1:1) in a saucepan over medium-high heat. Bring just to a boil, reduce heat to medium-low and let simmer for one minute, stirring occasionally. Remove from heat and let cool completely.

Yields Drink
Authenticity
Unknown
Creator
Jerry Slater, H. Harper Station, Atlanta
Source reference

http://imbibemagazine.com/Bufala-Negra-Cocktail-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Alternate: 4 basil leaves 1 teaspoon aged balsamic vinegar 1/2 ounce Simple Syrup Ice 1 1/2 ounces bourbon 1 1/2 ounces chilled ginger ale
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Stovetop Challenge

1 1⁄2 oz Gin, Bombay Sapphire
1 1⁄2 oz Aromatized wine, Dubonnet Rouge
6 dr Bitters (Walnut)
Instructions

Stir the Gin and Dubonnet in a mixing glass with 6 drops of walnut bitters and an ice cube or two. Stir for about 30 second and pour into a coupe.

Yields Drink
Authenticity
Your original creation
Creator
subgenre
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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MOJO1229 commented on 11/24/2016:

I have tried three variations of Dubonnet Rouge and gin (including this one), and I've been disappointed in each. I've used Tanqueray Ten and Bombay Sapphire. Perhaps another brand of gin will produce better results.

I've come to the conclusion, however, that the combination of gin and Dubonnet Rouge just do not a good cocktail maketh. A three rating is the best I can give any of the gin and Dubonnet cocktails I've tried.

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