Dominant Tonic

2 oz Gin, Broker's
3⁄4 oz Grapefruit juice
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Lime juice
1⁄4 oz Simple syrup
3 oz Tonic water (3-4)
Instructions

Shake, strain over tonic on a rock.

Notes

I contacted the author of the linked article, who told me that she begged John Ginetti, 116 Crown's owner, for the ratios, to no avail. So here's a guess! It's basically a Cloister & Tonic.

History

Music puns.

Yields Drink
Year
2014
Authenticity
Unknown
Creator
116 Crown, New Haven, CT.
Source reference

http://www.newhavenindependent.org/index.php/archives/entry/raising_a_g…

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

1 1⁄2 oz Bourbon, Bulleit
1⁄2 oz Chinato
1⁄2 oz Crème de Cacao, Tempus Fugit
2 ds Bitters, Angostura
1 twst Orange peel (flamed, as garnish)
Instructions

Stir, strain, up, garnish.

pictured: cock-tail
Yields Drink
Authenticity
Authentic recipe
Creator
Dominic Venegas
Source reference

http://liquor.com/recipes/mancini/

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • 3:1:half was great — ★★★★
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Milano Sour

1 oz Fernet Branca
1 oz Orgeat
1⁄2 oz Rye
1⁄2 oz Lemon juice
Instructions

Shake, strain, up.

Yields Drink
Authenticity
Authentic recipe
Source reference

http://imbibemagazine.com/Milano-Sour-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
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bza commented on 5/28/2014:

Very nice. Not as good as its older brother from Trinidad but a nice use of Fernet in a cocktail.

Slings and Arrows

3⁄4 oz Scotch
3⁄4 oz Demerara Rum, Lemon Hart 151
3⁄4 oz Lemon juice
1⁄2 oz Mulled wine (syrup; see note)
2 oz Switchel
Instructions

Shake, double strain over ice, top with switchel.

Notes

1. Switchel is a drinking vinegar, often spiced with ginger and sweetened with molasses, that was popular in olden (colonial) days. Here's a recipe: http://imbibemagazine.com/Tonys-Molasses-Switchel-Recipe 2. Mulled wine syrup recipe in source reference.

Yields Drink
Authenticity
Authentic recipe
Creator
Brandon Wise, Imperial, Portland, OR.
Source reference

http://imbibemagazine.com/Slings-and-Arrows-Recipe

Curator rating
Not yet rated
Average rating
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Full Windsor Cocktail

1 oz Scotch
1 oz Applejack
3⁄4 oz Sweet vermouth
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
2 ds Peychaud's Bitters
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Very similar to the Norman Conquest (made with Calvados and sometimes Scotch rather than bourbon, no Bénédictine), and somewhere between a Corpse Reviver No. 1 and a Vieux Carré.

Yields Drink
Authenticity
Authentic recipe
Creator
Erick Castro, Polite Provisions, San Diego, CA.
Source reference

http://imbibemagazine.com/Full-Windsor-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Monkey Shoulder Scotch
  • A bit nondescript but well put together. Beautiful amber color. Strangely has a little of the "zippy" flavor I associate with maraschino.
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Mister Buttle

2 oz Light rum
1 oz Manzanilla sherry
1⁄2 oz Crème de Banane, Giffard
1 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Erik Hakkinen, Zig Zag Café, Seattle, WA.
Source reference

http://imbibemagazine.com/Mister-Buttle-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(6 ratings)
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Banana Daiquiri No. 2

1 3⁄4 oz Jamaican rum
2⁄3 oz Crème de Banane, Giffard
3⁄4 oz Lime juice
1⁄4 oz Ginger syrup
1 rinse Scotch
1 sli Lime (as garnish)
Instructions

Rinse, shake, strain, garnish with a lime wheel.

Yields Drink
Authenticity
Authentic recipe
Creator
Evan Martin, Bar Code, Seattle, WA.
Source reference

http://imbibemagazine.com/Banana-Daiquiri-Number-2-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Very well balanced.
  • Absinthe
  • link specifies ginger syrup
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happyrobot commented on 10/13/2019:

Used Plantation Pineapple Rum and Ardbeg 10 Years Old as the wash. Nice.

Craig E commented on 9/20/2021:

Curated to change simple to ginger syrup per link and to add garnish to ingredient list.

Gatsby

1 oz White whiskey
1⁄2 oz Bianco Vermouth
1⁄2 oz Herbal liqueur, Green Chartreuse
2 ds Orange bitters
1 ds Absinthe
1 oz Champagne
Instructions

Stir, strain over Champagne.

Notes

A sparkling, white (err, green) take on the Tipperary, dressing up a yokel spirit in jazziest finery.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC
Curator rating
Not yet rated
Average rating
Not yet rated
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Gnashing Mule

1 1⁄2 oz Mastika
3⁄4 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Lime juice
3 oz Ginger beer (3-4 oz)
Instructions

Shake, strain, rocks, top with ginger beer, garnish with lime wheel.

Notes

Mastika gets its name from the mastic resin, which derives its name from the Greek "to gnash."

Yields Drink
Authenticity
Authentic recipe
Creator
Libertine Liquor Bar, Indianapolis, IN.
Source reference

http://imbibemagazine.com/Gnashing-Mule-Recipe

Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • Might fit better in a tumbler. Good balance of accessible and interesting. — ★★★★
  • Dial down the sweetness a bit. Maybe up the lime juice
  • This is surprisingly well balanced and refreshing. The ginger beer provides just enough sweetness. Maybe experiment with the amount of mastiha, to showcase the chartreuse a little more.
  • Finally a use for that bottle of Mastika Brian's had for months.
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plandll commented on 3/26/2023:

I found original proportions yielded a sweeter drink than I prefer.
i added 1 oz lime instead of 0.5oz, to make it more to my liking

Shawn C commented on 11/25/2023:

I agree, this is quite sweet. While I frequently tend to go somewhat lighter on the acidity than is called for in recipes, the Skinos I used is rather sweet. All three of us liked the drink, but agreed it was a bit richer than we would have preferred, so next time I'll bump up the lime and/or trim back the Skinos a notch (maybe 3/4 lime, 1 1/4 Skinos?) Although I am rationing my Green Chartreuse and skipping most cocktails that call for it now, here it fits harmoniously and in continuity with the mastiha and ginger.

Islay Dawn

2 oz Islay Scotch
1⁄2 oz Pear liqueur
1⁄2 oz Honey syrup (1:1)
1⁄2 oz Lemon juice
1⁄4 oz Simple syrup (1:1)
Instructions

Shake, strain, up.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Joel Cuellar, The Brandy Library, NYC.
Source reference

http://imbibemagazine.com/Islay-Dawn-Recipe

Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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applejack commented on 12/02/2020:

I liked the ingredient combination on offer with this recipe, but on paper, it looked too sweet (and indeed I thought it was when I mixed one up over the weekend).  Searched online and found an alternate build at https://www.organicspamagazine.com/islay-dawn-a-scotch-cocktail/, same bar but different attribution (Ethan Kelley).  That one is:

2 ounces Ardbeg 10-year Single Malt

1 ounce Mathilde Poire liqueur

1/2 ounce honey syrup (1:1)

1/2 ounce fresh lemon juice

This one was better balanced, but riding right up to the line of sweetness for me.  I could see using 3/4 oz lemon depending on my mood.  I tried it with both Ardbeg 10 and Laphroiag 10, and had a very slight preference for the Ardbeg, though the difference was pretty minimal.

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