You Only Live Twice

3⁄4 oz Rye
3⁄4 oz Bonal Gentiane Quina
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
1 rinse Absinthe (or pastis)
1 twst Orange peel (or lemon)
Instructions

Shake, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
FrogPrincesse.
Source reference

http://tartinestotikis.wordpress.com/2013/07/29/you-only-live-twice/

Curator rating
Not yet rated
Average rating
4 stars
(10 ratings)
From other users
  • Agree that Bonal is a bit muted. I like it so may tweak with another .25 next time. Used Muse Verte as rinse.
  • Good. Made with Rittenhouse. The lemon predominated. Perhaps worth trying some rebalancing to steer it further away from a whiskey sour. — ★★★★
Similar cocktails
  • The Gods Must Be Lazy — Jamaican rum, Pamplemousse Rose, Reposado Tequila, Becherovka, Bitters, Lime juice, Simple syrup
  • Pink Grapefruit — Reposado Tequila, Campari, Orange liqueur, Lemon juice
  • Derby — Bourbon, Sweet vermouth, Curaçao, Lime juice, Mint, Lime
  • Retox Cocktail — Reposado Tequila, Lime juice, Maple syrup, Jalapeño
  • Flu Cure Toddy — Apple brandy, Dark rum, Jägermeister, Lemon juice, Honey syrup

Although I forgot the absinthe rinse, I really enjoyed this drink. I used Senior's white Curacao, which I like, and Old Overholt Rye, which I don't like as much as Bulleit's.  But I would say that this drink is my favorite of the 4 or 5 similar recipes I tried out over the weekend (Fernetaboutit, Corpse Defiler 666, Bitter Apricot, Death is not the End).

The lemon flavor really "pops" without being overly sour.  I feel like the Bonal gets a little lost.

 

Agree with going skosh on the lemon juice: at the beginning, all flavors were present, but as the drink progressed, lemon dominated.

The 40th Lady

2 oz Gin, Beefeater
1 oz Triple sec, Cointreau
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
1 ? Egg white
1 ds Jamaican #1 bitters, Bittercube
Instructions

Dry shake, add ice--shake, strain, coupe

History

An on the spot creation/alteration to go with my sweet potato cheesecake at Café Maude in MPLS. A clever take on the classic White Lady with an autumnal spice twist and a "cheesecake-ie" texture

Picture of The 40th Lady
2011 Kindred Cocktails
YieldsDrink
Year
2013
Authenticity
Altered recipe
Creator
Elliot Manthey, Café Maude Minneapolis
Source reference

http://www.cointreau.com/cocktails/creative-cocktails/white-lady-265.ht…

Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
Similar cocktails

Rusty James

2 oz Rye, Bulleit
1⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄4 oz Honey syrup (1:1)
2 ds Peychaud's Bitters
1 twst Lemon peel
Instructions

Combine ingredients and stir with ice for approx. 30 seconds; Strain into a chilled Old Fashioned glass; No Ice; Garnish with a Lemon Twist.

Notes

A little spicy and herbaceous and a little sweet to round out the edges. I especially recommend it for the fall season.

Picture of Rusty James
YieldsDrink
Year
2012
Authenticity
Your original creation
Creator
Kevin, Valkyrie, Tulsa, OK, USA
Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
Similar cocktails

Forgetfully, Fernet

2 c Ice
1 1⁄2 oz Irish whiskey, Jameson
1 oz Lemon juice
1 oz Ginger (grated)
1⁄2 oz Simple syrup
1 oz Fernet Branca (as float)
1 spg Mint (as garnish)
Instructions

Blend on high for 30 seconds. Pour into a coupe and fill to the rim with Fernet. Garnish with mint sprig.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Gina Chersevani, The Eddy, Washington, DC.
Source reference

http://www.tastingtable.com/multipart_element/national/961

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
Similar cocktails
  • Fast Rigging — Light rum, Aromatized wine, Lime juice, Simple syrup, Ginger, Celery stalk, Mint, Black pepper
  • Cordial Magnitude, officially. — Rum, Cynar 70, Strega, Fernet, Bitters, Agave syrup, Lime juice, Black truffle oil, Mint
  • Coco de Agua — Light rum, Soda water, Coconut Water, Lime juice, Simple syrup, Mint
  • Beetox Margarita — Tequila, Beet Puree, Lime juice, Agave syrup, Beet, Mint
  • Downtown Daiquiri — Light rum, Coconut Water, Lime juice, Pineapple Gum Syrup, Agave syrup, Cucumber, Mint

The Spaniard in the Rye

1 1⁄2 oz Brandy, Cardenal Mendoza
3⁄4 oz Rye
1⁄4 oz Triple sec, Cointreau
1 pn Salt
Instructions

Stir, strain, up.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Christa & Shaun, Booze Nerds.
Source reference

http://boozenerds.com/2013/10/20/salt/

Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Think I overdid the salt--in an all-hooch drink like this, it doesn't take much. The Booze Nerds have far more subtle palates than I--I didn't get much out of this, though as it warmed it became more interesting.
Similar cocktails
  • Pioneer Spirit — Rye, Apple brandy, Bitters, Orgeat, Orange peel
  • Autumn Manhattan — Rye, Calvados, Sweet vermouth, Cherry Liqueur, Orange bitters
  • Northern Neighbor — Cognac, Bourbon, Cherry Liqueur, Cherry Bark Vanilla Bitters, Orange bitters, Orange Vanilla Syrup, Orange peel, Lemon peel
  • The Special Relationship — Rye, Bourbon, Apple brandy, Scotch, Orange bitters, Bitters, Demerara syrup, Orange peel, Lemon peel
  • Dolores no.1 — Cognac, Crème de Coing, Orange bitters, Bourbon, Lemon peel

Bouquet

1 1⁄2 oz Cognac, Louis Royer VSOP Force 53
1 oz Oloroso sherry, Lustau
1⁄2 oz Falernum, Velvet Falernum
1⁄2 oz Lemon juice
1 bsp Grade B maple syrup
3 sli Pear (as garnish)
Instructions

Shake, strain into an old fashioned glass over one large rock, garnish with a pear fan.

History

Winner of Louis Royer Cognac's "Show Me The Proof" Cocktail Contest.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Tim Cooper, Gold Bar, NYC.
Source reference

http://www.flickr.com/photos/61961064@N03/8030348096/in/set-72157631637…

Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
Similar cocktails
  • Rye Tai — Rye, Bitters, Orgeat, Pineapple juice, Lemon juice, Pineapple
  • Surf Liner — Rye, Peychaud's Bitters, Pineapple juice, Lemon juice, Orgeat
  • Chee Hoo Fizz — Cognac, Falernum, Peychaud's Bitters, Lime juice, Orgeat, Egg white, Lime peel
  • Drink Lab #16 — Brandy, Cherry Liqueur, Bitters, Orgeat, Lemon juice, Lemon peel
  • Himalaya — Cognac, Bitters, Mango juice, Lemon juice, Orgeat, Water

Edible Pantries

1 1⁄2 oz Brandy, Pierre Ferrand 1840
1⁄4 oz Fernet Branca
1⁄8 oz Grade B maple syrup
1⁄8 oz Apple cider vinegar
1 ds Bitters, Angostura
1 pn Cinnamon (as garnish)
Instructions

Build in an old fashioned glass with a large cube of ice and garnish with freshly ground cinnamon.

Notes

Now I get the name.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Mark Brinker and Jessica Tessendorf, The Barrelhouse Flat, Chicago, Il.
Source reference

http://www.seriouseats.com/recipes/2013/11/edible-pantries-cognac-ferne…

Curator rating
Not yet rated
Average rating
3 stars
(7 ratings)
From other users
  • Absolutely wonderful on the nose! Taste is nicely balanced too, but careful with the FB. Might try a quick stir and strain next time, to start the drink off cooler. — ★★★★
Similar cocktails

Backpedal

1 1⁄2 oz Pineau des Charentes
1⁄2 oz Byrrh
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1 ds Blood Orange Bitters
1 rinse Absinthe
1 twst Orange peel (flamed)
Instructions

Stir, strain into absinthe-rinsed cocktail glass, express and insert flamed peel.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Shaher Misif, Cantina, SF, CA.
Source reference

http://bit.ly/I0I0jI

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Pretty overwhelmingly orange - the PdC and Byrrh get lost underneath the curacao, bitters, and twist.
Similar cocktails
  • Carte Blanche — Armagnac blanche, Aromatized wine, Dry vermouth, Grapes, Shiso
  • Oil Change Blues — Sake, Japanese Whisky, Blue Curaçao, Pavan, Herbal liqueur, Salt, Sugar
  • Pinky Ring — Pineau des Charentes, Dry vermouth, Herbal liqueur, Orange bitters
  • Nouveau Sangaree — Beaujolais Nouveau, Apple brandy, Sloe gin, Bitters, Grade B maple syrup
  • Garden State Julep — Rosé wine, Apple brandy, Lemon cordial, Mint

Port of SF

1 1⁄2 oz Madeira
1⁄2 oz Lime juice
1⁄2 oz Ginger syrup
3 oz Pilsner, Prima Pils
Instructions

Shake, double strain, rocks, top with beer, float two lime wheels as garnish.

YieldsDrink
Authenticity
Authentic recipe
Creator
Mikha Diaz and Michael Cecconi, Two Sisters Bar & Books, SF, CA.
Source reference

http://www.tastingtable.com/entry_detail/chefs_recipes/15407

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
From other users
  • Used ginger liqueur. Good but not much more than the sum of its parts.
Similar cocktails
No similar cocktails found.

Original Pisco Sour

3 oz Pisco, Tabernero Quebranta
1 oz Gomme syrup, Jarabe Vargas
1 oz Lime juice
1 oz Egg white
1 dr Bitters, Angostura (as garnish)
Instructions

Blender all ingredients for 10 seconds. Then in other recipient with ice refresh for 10 seconds. Serve in the glass without ice.
Put one drop of Angostura Bitter on top.

History

Pisco Sour was created by a American, more or less 90 years ago. His name was Victor Morris.
Pisco comes from the Quechua word "Piskos" which means bird.

YieldsDrink
Year
1920
Authenticity
Unknown
Creator
Victor Morris, Morris' Bar, Lima Peru
Curator rating
Not yet rated
Average rating
5 stars
(6 ratings)
Similar cocktails
  • Southern Border — Pisco, Blue Curaçao, Peychaud's Bitters, Lime juice, Egg white, Simple syrup
  • Chalino Special — Blanco tequila, Cassis, Lemon juice, Lime juice, Simple syrup, Lemon peel
  • Havana Harbor Special — St. Lucian Rum, Sweet vermouth, Cherry Liqueur, Absinthe, Bitters, Club soda, Lemon juice, Simple syrup
  • 5 Spot — Martinique Rum, Bitters, Lime juice, Maple syrup, Water, Ginger syrup, Basil
  • Melba Cocktail — Light rum, Swedish Punsch, Absinthe, Lime juice, Grenadine

Curated this slightly. Added garnish to the ingredients. Cleaned up the "creator" attribution. Added date as 1920 (which is around 90 years ago - see the other Pisco Sour in KC). Changed drink from Original Creation to Unknown.

A few questions - would a 1920's era Victor Morris have had a blender to mix this drink? Can you clarify the step after the blending? It sounds like the intent is to shake the blended ingredients over ice for 10 seconds, then strain into a glass.

Thanks,

Zachary

I also doubt the use of a blender, although the gomme syrup seems legit. I personally like the classic sour ratio of 4:2:1

Subscribe to