Adonis (PX)

1 1⁄2 oz Oloroso sherry
1 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Pedro Ximénez Sherry
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

A take on the Adonis matching dark and bold wines and cutting the sweet vermouth with Pedro Ximénez sherry.

YieldsDrink
Authenticity
Altered recipe
Curator rating
Not yet rated
Average rating
4 stars
(1 rating)
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  • Black Adonis — Oloroso sherry, Sweet vermouth, Pedro Ximénez Sherry, Bitters, Orange bitters, Orange peel
  • The Failed Contract of Ladd & Co. — Barbados Rum, Ruby Port, Chocolate liqueur, Griotte, Cherry Bark Vanilla Bitters, Allspice Tincture, Coconut milk, Coffee syrup
  • Skeeter — Oloroso sherry, Pedro Ximénez Sherry, Peychaud's Bitters, Orange bitters, Orange peel
  • Done & Done — Almond liqueur, Sherry, Campari, Absinthe, Aztec Chocolate bitters, Orange flower water, Lavender syrup
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Monte Cassino (Bergamot)

1 oz Brandy, Pierre Ferrand Ambre
1 oz Campari
1 oz Amaro Montenegro
1 ds Peach bitters
Instructions

Stir, strain, rocks.

Notes

No relation to other drinks of this name.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Bergamot, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/search?q=montenegro

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Syrupy and perfume-y.
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Feisty Alexander

1 1⁄2 oz Reposado Tequila
3⁄4 oz Crème de Cacao
3⁄4 oz Cream (horchata)
1 pn Nutmeg (as garnish)
Instructions

Combine tequila, cacao, and horchata, shake vigorously with ice, fine strain, up, garnish with fresh ground nutmeg.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://www.youtube.com/watch?v=VMGq_6GouyI

Curator rating
Not yet rated
Average rating
Not yet rated
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'81

1 1⁄2 oz Mezcal
1⁄2 oz Pear eau de vie
3⁄4 oz Manzanilla sherry
3⁄4 oz Aromatized wine, Cocchi Americano
1 ds Bitters, Angostura
1 twst Lemon peel
Instructions

Stir, strain, up, insert or discard peel as desired.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Source reference

http://www.youtube.com/watch?v=Greq05zAS9g

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

1 1⁄2 oz Reposado Tequila, Siete Leguas Reposado
3⁄4 oz Bonal Gentiane Quina
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1 twst Lemon peel (expressed and inserted)
Instructions

Stir, strain, one big rock, express and insert twist.

Notes

Huckleberry hasn't gotten back to me about whether these ratios are correct; they're my guess based on the flavor of the drink, and seem to work.

YieldsDrink
Year
2013
Authenticity
Unknown
Creator
Huckleberry Bar, Brooklyn, NY.
Curator rating
Not yet rated
Average rating
2.5 stars
(3 ratings)
From other users
  • Surprised that I didn't like this more; came off as somewhat medicinal to me.
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  • Woxum — Applejack, Sweet vermouth, Herbal liqueur
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Ce Soir

1 1⁄2 oz Brandy, Pierre Ferrand 1840
3⁄4 oz Cynar
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1 ds Orange bitters
1 ds Bitters, Angostura
1 twst Lemon peel (expressed and discarded)
Instructions

Stir, strain into an old fashioned, no ice, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nicole Lebedevitch, The Hawthorne, Boston, MA.
Source reference

http://www.pierreferrandcognac.com/en/pages/view/682

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Wow really good. Subtle. Anise forward. Made with 2oz Brandy, which I think it needs. I forget about Yellow Chartreuse, it really does some work here.
  • Licorice and mint drawn out.
  • Used Maison Rouge VSOP Cognac in place of the brandy. Nice "Negroni-like" (or "Parisian/French Negroni") alternative for those who can't handle Campari. — ★★★★★
  • 20200108 Subtle. Try with Difford's ratios.
  • Pode fazer com 2 oz de cognac
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Crystal Fall

1⁄2 oz Brandy, Pierre Ferrand 1840
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄4 oz Palo Cortado Sherry, Lustau
3⁄4 oz Apple juice (fresh pressed)
1⁄2 oz Lemon juice
1⁄4 oz Ginger syrup
1 bsp Demerara syrup
1 ds Bitters, Angostura
3 sli Apple (as garnish)
Instructions

Shake, strain, crushed ice, tumbler, garnish with apple fan.

YieldsDrink
Authenticity
Authentic recipe
Creator
Julie Reiner, Clover Club, Brooklyn, NY.
Source reference

http://www.pierreferrandcognac.com/en/pages/view/774

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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The Good Doctor

1 1⁄4 oz Cognac, Hennessy (VSOP)
1⁄4 oz Fernet Branca
1⁄4 oz Bianco Vermouth, Dolin
1⁄2 oz Demerara syrup
1⁄4 oz Blackstrap molasses
1⁄8 oz Lemon juice
1⁄8 oz Lime juice
Instructions

Shake, strain, up.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Sean Neves, Wild Grape Bistro, Salt Lake City, UT.
Source reference

http://www.theslcfoodie.com/2012/10/29/slc-mixer-mixing-drinks-cocktail…

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Vito's Gang

1 1⁄2 oz Vodka, Absolut
2 sli Cucumber
1 oz Ginger-Honey Syrup (Home made)
2 oz Apple cider (Top at the end)
1 ds Orange bitters, Angostura Orange
2 sli Ginger
Instructions

Put the ginger and 2 or 3 slices of cucumber inside the shaker and muddle. Then add vodka, ice and shake strongly.
Strain and serve into a cold whisky glass (rock glass) with 2 long slices of cucumber inside.
Add apple cider (Strongbow gold is ok) to the top of the glass.
Garnish: two mint leaves or a lime or lemon twist.

Notes

You can add a few drops of edelweiss syrup to make it more floral.

History

Trying to make a fresh and flavoured cocktail for summer time.

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Eddu
Curator rating
Not yet rated
Average rating
Not yet rated
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El Tamarindo

1 1⁄2 oz Rum, Pusser's
1 1⁄2 oz Agua de tamerindo (homemade, see note)
3 oz Club soda
1 wdg Lime (as garnish)
Instructions

Build in collins glass filled with ice, stir gently, garnish with lime.

Notes

To make the aqua de tamarindo, take 8 tamarind pods, shell removed (or about 8 tablespoons of block tamarind paste) and add it and half a cup of piloncillo (Mexican brown sugar) to 1 quart of simmering water. Simmer for 1 minute, remove from the heat and pour into a bowl. Let the tamarind soak for two hours, then using your hands, rub the pods to remove the tamarind paste. Strain and bottle.

YieldsDrink
Year
2013
Authenticity
Unknown
Creator
12bottlebar.com
Source reference

http://12bottlebar.com/2013/05/el-tamarindo/

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Spiced Tamarind Buck — Rhum Agricole, Triple sec, Falernum, Bitters, Ginger beer, Club soda, Lime juice, Tamarind, Mint

Curated this. H/T to Rafa above. Removed Jarritos as a brand of agua de tamarindo.. it's a tamarind flavored soda, not what the recipe calls for. Added garnish. Transcribed agua de tamarindo recipe from the link cited. Corrected spelling of the drink.

Thanks,

Zachary

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