World's Greatest Hotel Nacional

1 1⁄2 oz Light rum, Caña Brava
3⁄4 oz Pineapple juice
1⁄2 oz Lime juice
1⁄2 oz Cane syrup, Petite Canne
1 t Apricot eau-de-vie, Blume Marillen
1 ds Bitters, Angostura
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Creator
David Kupchinsky, The Everleigh, LA.
Source reference

http://liquor.com/articles/stubborn-spirits/

Curator rating
Not yet rated
Average rating
5 stars
(11 ratings)
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Last Resort

2 oz Pear eau de vie
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup (2:1)
1 Egg white
1 ds Peychaud's Bitters (as garnish)
1 pn Nutmeg (as garnish)
1 rinse Absinthe
Instructions

Rinse, dry shake, shake, strain, up, garnish.

Yields Drink
Authenticity
Authentic recipe
Creator
Dushan Zaric, Employees Only, NYC.
Source reference

http://liquor.com/articles/stubborn-spirits/

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Trick Dog's Scorpio

1 1⁄2 oz Rye
1⁄4 oz Bénédictine
1 oz Lemon juice
1⁄2 oz Vanilla syrup (Rooibos- and cardamom-infused)
3 ds Bitters, Angostura
3 ds Orange bitters
2 oz Ginger beer
Instructions

Shake, strain over ginger beer and rocks.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Trick Dog, SF, CA.
Source reference

http://www.alcademics.com/2014/01/trick-dogs-new-astrology-wheel-menu-d…

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Dan commented on 1/23/2014:

Why not call and get the real recipe? ;)

DrunkLab commented on 11/14/2014:

Updated with proper recipe.

Rocketry

1 1⁄2 oz Gin
3⁄4 oz Kirschwasser
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup (or ~2 teaspoons fine granulated sugar; Shellenberger calls for 8g)
1 bsp Crème de Violette
1 twst Lemon peel (expressed and discarded)
Instructions

Shake, strain, up, twist.

Notes

Shellenberger redistills his kirsch with chipotle peppers for aromatics; perhaps a chipotle-infused simple syrup here would produce a comparable aroma.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, boston apothecary
Source reference

http://bostonapothecary.com/?p=1524

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
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Garden Variety

3⁄4 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Cassis
3⁄4 oz Lime juice
3 oz Sparkling white wine
Instructions

Shake, strain, flute, top. Before serving, Shellenberger has the imbiber apply his custom Lilac Vegetal hand sanitizer for aromatics, so perhaps a spritz of lavender would serve a similar function here.

Yields Drink
Authenticity
Authentic recipe
Creator
Stephen Shellenberger, boston apothecary
Source reference

http://bostonapothecary.com/?p=1520

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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The Vanishing Point

1 1⁄4 oz Gin, Tanqueray
1⁄2 oz Cinnamon syrup (vanilla bean-infused)
1⁄4 oz Lemon juice
1⁄4 oz Lime juice
1 ds Orange flower water
1 pn Salt (sea salt)
1 twst Lemon peel (as garnish)
1 pn Cinnamon (as garnish)
Instructions

Shake, strain, rocks, garnish, straw.

Yields Drink
Year
2012
Authenticity
Authentic recipe
Creator
Sam Anderson, Brooklyn, NY.
Source reference

http://www.coolhunting.com/food-drink/the-vanishing-point.php

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
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jensck commented on 8/13/2016:

Tastes pretty lifeless as written. I added 15 mL of cynar, which helped spice things up, but it's still missing something.

The Moxie

2 oz Bourbon
1⁄4 oz Cynar
1 bsp Agave syrup (chipotle-infused)
3 ds Bitters, Angostura
1 spl Soda water
1 rinse Mezcal
1 twst Orange peel (as garnish)
Instructions

Shake, strain, rocks, twist.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Jason Mendenhall, The Wayland, NYC.
Source reference

http://www.coolhunting.com/food-drink/the-moxie-cocktail.php

Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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Russian Tea Punch

1 oz Orange liqueur, Grand Marnier (or other brandy-based orange liqueur)
1 oz Kummel, Gilka
4 oz Tea
Instructions

Build in highball, filling with tea.

Notes

Historical versions call for water or Champagne.

Yields Drink
Year
1800s
Authenticity
Authentic recipe
Creator
via Andrew Willett
Source reference

http://elementalmixology.wordpress.com/2013/12/16/kummel-and-kummel-and…

Curator rating
Not yet rated
Average rating
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Tuk Tuk

1 3⁄4 oz Arrack, White Lion VSOA
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 ds Orange bitters, Bittercube
Instructions

Combine all the ingredients in a shaker with ice, shake vigorously, and strain into a martini glass.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Marco Zappia, Eat Street Social, Minneapolis, MN
Source reference

personal email with creator

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Zachary Pearson commented on 1/22/2014:

Curated this slightly - we assume you're going to have fresh lemons on hand.

Thanks,

Zachary

Arrack commented on 1/26/2014:

Thanks Zachary - may need to review again, I had copied the wrong recipe by mistake and had to rewrite

Zachary Pearson commented on 1/26/2014:

That's easy enough - I can make the changes, but you should have an edit button just below the cocktail.

Thanks,

Zachary

Boonekamp Cocktail

1 1⁄3 oz Rye
2⁄3 oz Underberg bitters (one bottle; or other Boonekamp bitters)
1⁄4 oz Simple syrup (1:1; or a teaspoon fine sugar)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, goblet, twist.

Notes

Other brands of Boonekamp bitters are Kuemmerling and Bergwunder. They have a bittersweet, anise-y, complexly herbal flavor, and are normally imbibed quickly, from 20ml bottles.

Yields Drink
Year
ca. 1900?
Authenticity
Authentic recipe
Source reference

http://elementalmixology.wordpress.com/2013/12/12/boonekamp-bitters/

Curator rating
Not yet rated
Average rating
3.5 stars
(4 ratings)
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