Oaxacan Cocktail

1 oz Mezcal, Del Maguey Vida
1 oz Campari
1 oz Sweet vermouth
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, chilled rocks glass, garnish.

Notes

Great with any good quality mezcal

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Brian Means; Fifth Floor - San Francisco
Source reference

http://imbibemagazine.com/Oaxacan-Cocktail-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Bold and beautiful. Also goes well with an orange garnish.
  • Bitter and smokey, good, but not amazing. I think there are better things to do with mescal.
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  • Porque no los dos? — Mezcal, Sweet vermouth, Campari, Gran Classico, Lemon peel
  • Oaxacan Negroni — Mezcal, Campari, Sweet vermouth, Lemon peel
  • Dusky Sunset — Mezcal, Bruto Americano, Sweet vermouth, Bitters, Hellfire Habanero Shrub, Grapefruit peel
  • Zapoteca — Mezcal, Amer Picon, Sweet vermouth, Bitters
  • Muerte o Gloria — Aperol, Mezcal, Sweet vermouth, Orange cream citrate, Grapefruit peel

Unless there's a lot of strong feeling, I'm going to merge the Oaxacan Negroni into this drink tomorrow. This is three years older and actually equal parts. Thanks,  Zachary

new in fashion

2 oz Bourbon, Four Roses
3⁄4 oz Averna
3⁄4 oz Cherry lambic beer, Kasteel rouge
1 sli Orange
1 cube Sugar
Instructions

Muddle the sugar cube with the orange slice. Add the rest of the ingredients, lots of ice, and stir. Double strain into a rocks glass.

Notes

Good with any style of real belgian cherry lambic

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Kevin Mabry
Source reference

http://cocktailvirgin.blogspot.be/2012/08/in-fashion.html

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Black Diamond (PDT) — Japanese Whisky, Bonal Gentiane Quina, Porter beer, Cassis, Black pepper, Blackberry

Contour Line

1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Amontillado Sherry
3⁄4 oz Blended Scotch
2 ds Bitters, Abbott's
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Brian Johnson, Better Cocktails at Home.
Source reference

http://www.youtube.com/watch?v=HmlTCvvEkvY&list=PLs6tYSMjBhJt-ejjzUtQWt…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
From other users
  • Made with Black Bottle and Lustau Los Arcos. Vermouth, lemon oil, and Scotch on the nose, with heavy vanilla sweetness on the sip, and dry savory sherry and some malt/smoke on the swallow. Try again with a strong malt.
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  • Dreadlock Holiday — Jamaican rum, Suze, Bianco Vermouth, Pineapple liqueur, Lemon peel
  • Vieux of Christmas — Rhum Agricole, Rye, Amontillado Sherry, Bitters, Peychaud's Bitters, Lemon, Orange peel
  • Portwine Stain — Jamaican rum, Demerara Rum, Port, Cynar, Bitters
  • Two Graves — Reposado Tequila, Amontillado Sherry, Dimmi, Orange bitters, Lemon peel
  • Lousã Special — Bourbon, Bianco Vermouth, Beirao

This is a nice way to dry out Carpano Antica for sipping, but not a great showcase for the other ingredients, nor do the flavors coalesce into something new. Next time I'll try it with the sherry bumped up to 3/4 oz and a strong single malt rather than a blend.

The Sure Thing

1 1⁄2 oz Gin, Tanqueray 10 (chamomile-infused)
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Lemon juice
1⁄2 oz Bianco Vermouth, Dolin
1⁄2 oz Honey syrup (1:1)
Instructions

Shake, strain, up, garnish with a thyme sprig speared through a cucumber slice.

Notes

To make the chamomile infusion, combine 3 ounces of dried chamomile flowers (whole buds if possible) with a 750-mL bottle of Tanqueray No. Ten Gin in a large container. Cover, and let stand overnight. Strain out the chamomile and rebottle.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Charles Joly, The Aviary, Chicago, IL.
Source reference

http://liquor.com/articles/raising-the-bar-charles-joly/

Curator rating
Not yet rated
Average rating
Not yet rated
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  • About That Time — Gin, Aromatized wine, Elderflower liqueur, Lemon juice, Honey syrup, Lemon peel
  • Ginger Lindsay — Gin, Dry vermouth, Ginger liqueur, Lime juice
  • Girl From Cadiz — Gin, Fino sherry, Lemon juice, Simple syrup, Juniper berry, Mint

Drunken Helmsman

1 1⁄2 oz Overproof rum, Plantation
1 oz Lime juice
1⁄2 oz Maple syrup
1⁄2 oz Falernum
1⁄2 oz Amaro Meletti
1 spg Mint (as garnish)
Instructions

Shake, pour unstrained into a rocks glass, garnish with a mint sprig and a zig zag orange peel.

Pictured: Bartender
YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Jason Alexander, Tacoma Cabana, Tacoma, WA.
Source reference

http://www.youtube.com/watch?v=JdSQZbuUDuA

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Pauraque — Rum, Campari, Lime juice, Cane syrup, Lime
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Haresfur and Tonic

1 oz Gin
1 oz Fernet Branca
2 oz Tonic water, Boylan Cascade Tonic water
1 wdg Lemon (squeezed and dropped in)
Instructions

Build in glass over ice, topping with the tonic, and squeezing and dropping in the lemon wedge.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
haresfur, eGullet forums; named by Chris Taylor
Source reference

http://forums.egullet.org/topic/145765-drinks-2013-part-2/?p=1943231

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
Similar cocktails
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Tried it with Fernet first, then Ramazotti, which I liked better. Excellent.

Clockwork Orange

1 oz Orange juice
1 oz Orange bitters, Regans' orange bitters
1⁄2 oz Brandy, Pierre Ferrand 1840
1 twst Orange peel (shaken)
Instructions

Shake, strain into a julep cup over pebble ice, garnish with another orange peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Neal Bodenheimer, Bellocq, New Orleans, LA.
Source reference

http://liquor.com/articles/raising-the-bar-neal-bodenheimer-kirk-estopi…

Curator rating
Not yet rated
Average rating
1.5 stars
(2 ratings)
From other users
  • Not bad. Very Orangey, a little bitter. Not particularly interesting, but a fun way to use a bit of orange juice or something.
  • Oof. Does not work at all for me.
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The Tokyo Dagger

2 oz Japanese Whisky, Yamazaki 12
1⁄2 oz Bonal Gentiane Quina
1⁄2 oz Pedro Ximénez Sherry
Instructions

Stir, strain, up, garnish with a cherry or a lemon zest.

YieldsDrink
Authenticity
Authentic recipe
Creator
Sean Kenyon, Williams & Graham, Denver, CO.
Source reference

http://liquor.com/articles/raising-the-bar-sean-kenyon/

Curator rating
Not yet rated
Average rating
4.5 stars
(4 ratings)
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Sforzando

1 oz Rye, Rittenhouse 100
3⁄4 oz Mezcal, Del Maguey Chichicapa
1⁄2 oz Dry vermouth, Dolin
1⁄2 oz Bénédictine
1 ds Bitters, Bittermens Xocolatl Mole
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Eryn Reese, Mayahuel, NYC.
Source reference

http://liquor.com/articles/raising-the-bar-eryn-reece/

Curator rating
4 stars
Average rating
4 stars
(20 ratings)
From other users
  • Complex, spicy, smoky. Nice festive zing.
  • Boozy, but balanced. Everything plays well in this one. Cheers!
  • Death and Co.
  • Death and Co. uses two dashes mole bitters, but I usually find 2 dashes overwhelming
  • Smoky, with good balance of sweetness
  • Dry and complex as was mentioned. Well balanced for a drinker down with smoke (I used Vida).
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Jennx commented on 1/03/2015:

I did an absinthe rinse and added orange bitters. Really like it,

Primavera al Pisco

2 oz Pisco, Tabernero Quebranta
3 oz Orange juice
3 oz Pineapple juice
1 ds Grenadine
1 sli Orange
1 Cherry
Instructions

In a Long drink glass with ice, add the Pisco, Orange Juice, pineapple Juice and the last un dash of grenadine.
For decoration un slice of orange with a cherry.

YieldsDrink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
From other users
  • Tastes like a tropical juice mix - you wouldn't have any idea there was alcohol in there...so potentially pretty lethal!
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