Behind the Times

1 1⁄2 oz Irish whiskey
1 1⁄2 oz Bianco Vermouth, Dolin
1⁄3 oz Curaçao, Pierre Ferrand Dry Curaçao
2 ds Bitters, Dram Apothecary Hair of the Dog
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Caruana's update of the Up to Date.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Nick Caruana, Serious Eats.
Source reference

bit.ly/LU0PYu

Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
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Up to Date

1 1⁄2 oz Rye
1 1⁄2 oz Dry sherry
1⁄4 oz Orange liqueur, Grand Marnier
2 ds Bitters, Angostura
Instructions

Stir, strain, up.

Yields Drink
Year
1910s
Authenticity
Authentic recipe
Creator
via Hugo Ensslin's Recipes for Mixed Drinks
Source reference

bit.ly/1euNVwh

Curator rating
Not yet rated
Average rating
4 stars
(4 ratings)
From other users
  • For the pun's sake, made it w/ date-infused bonded bourbon (and PFDC and amontillado). Nice spicy sip, date is buried, curacao is a little loud in the aftertaste, but straightforward and elegant cocktail.
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Burnt Fuselage

1 oz Cognac, Pierre Ferrand 1840
1 oz Dry vermouth, Martini & Rossi
1 oz Orange liqueur, Grand Marnier
1 twst Lemon peel (as garnish, optional)
Instructions

Stir, strain, up.

Yields Drink
Year
1927
Authenticity
Authentic recipe
Creator
Charles Kerwood, via Harry McElhone; brand recommendations by Doug Ford.
Source reference

http://cold-glass.com/2014/01/24/stiff-steadier-the-burnt-fuselage-cock…

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
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  • American Beauty — Cognac, Dry vermouth, Ruby Port, Green Crème de Menthe, Orange juice, Grenadine

Carolina Sundress

2 oz Bourbon, Four Roses
3⁄4 oz Dry vermouth, Vya
3⁄4 oz Maraschino Liqueur, Luxardo
1⁄2 oz Lemon juice
1 sli Lemon (or twist, as garnish)
Instructions

Stir all ingredients gently with ice and strain into a chilled coupe. Garnish with a small lemon wheel on the rim, or a lemon twist.

History

Originally inspired by Difford's "Bourbonella," which features triple sec and grenadine.

Yields Drink
Year
2013
Authenticity
Your original creation
Creator
Apt. 10 Provisions, San Francisco, CA
Curator rating
Not yet rated
Average rating
4 stars
(20 ratings)
From other users
  • Only had bianco, so I used that, and went slight with the maraschino and fat with the lemon. Whiskey sour taste with some added grape and nut.
  • I made it with Elijah Craig 12 Yr Old bourbon. Probably would have been better w the 4 Roses. Also only had Noily Pratt Dry vermouth May try again w 4 Roses and Dolin or the suggested Vya.
  • Subbed Atsby Armadillo Cake for the Vya, with excellent results. — ★★★★★
  • Whiskey sour on steroids. Delicious! — ★★★★★
  • Didn't have the recommended vermouth. Used 1/2 recommended part sweet Vermut Lacuesta and 1/2 part Gran Classico bitters. Interesting
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Spiritous commented on 3/13/2017:

Subbed Atsby Armadillo Cake vermouth for the Vya. Outstanding!

LemonMelon commented on 9/09/2022:

I had to sub for Woodford and Noily Pratt. Luxardo is an overpowering flavor for me so I dropped to 1/2 oz and added 1/4 oz simple syrup. Nice twist on the usual whiskey sour!

Gin Honey Phosphate

2 oz Gin, G'Vine
1 oz Honey syrup (honey myrtle-infused)
4 ds Acid phosphate
5 oz Soda water
Instructions

Stir, strain over soda, stir gently.

Notes

Instructions on how to make honey myrtle essence and honey myrtle syrup are at the link.

Yields Drink
Year
2014
Authenticity
Authentic recipe
Creator
Darcy O'Neil, Art of Drink.
Source reference

http://www.artofdrink.com/soda-fountain/drinks/honey-phosphate

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Gin Blossom Fizz — Gin, Elderflower liqueur, Club soda, Vanilla syrup, Lime juice
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Daisy Buchanan

1 1⁄2 oz Gin
1⁄2 oz Strega
3⁄4 oz Lemon juice
1⁄2 oz Honey syrup
1⁄2 oz Egg white
Instructions

Dry shake, shake, strain, up.

Yields Drink
Year
2014
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
4 stars
Average rating
4 stars
(4 ratings)
From other users
  • As good as use of Strega as I've come across. The cocktail itself is large. Find a big coupe or scale it down by at least 1/3.
  • Nice. Reverse dry shake with aquafaba led to a greenish yellow drink with a thick white froth. — ★★★★
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Everybody Loves Hugo

1 1⁄2 oz Rye
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Crème de Cacao
1⁄2 oz Sweet vermouth, Carpano Punt e Mes
1 t Cherry syrup (scant; see note)
1 Cherry, Luxardo (garnish)
Instructions

Up: chilled coupe. Stir, strain, garnish.

Notes

A version of this was on the opening menu at Parliament in Dallas, TX (called the Ancho Cherry Manhattan), swapping Heering for the syrup & then passing cherry wood smoke through the chilled drink.

Yields Drink
Authenticity
Your original creation
Creator
Christopher Bevins
Curator rating
Not yet rated
Average rating
4 stars
(28 ratings)
From other users
  • Winter black lodge-esque. Try with more Rye.
  • Even with 2oz bonded rye this is a little too sweet for me. ETA: 2nd try, at 1.5 Ritt, skinny on the CdC, Cocchi vermouth and a dash of Campari for the PeM, I really enjoyed this, upped it from 3 to 4
  • Made perfect with ½ sweet ½ dry vermouth. Also replaced ½ Heering with another ½ t of rye — ★★★★
  • Went with 2 oz rye, 1 oz Ancho.
  • Boozy, spicy, sweet. Used cherry heering. Pushed the rye to 2 oz, a little cloying otherwise. Tempted to go to 2&1/2 rye.
  • Used scant tsp Luxardo Cherry Syrup (the bottled stuff, not from the jar of cherries). Agree with others to use less and to bump up rye.
  • Increase spirit by one ounce
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Ajvan commented on 12/14/2019:

Used cherry heering and pushed the rye to 2 oz, as the initial drink was a little cloying for me (spicy tootsie roll). Tempted to push the rye to 2.5.

flickerdart commented on 11/13/2021:

Seeing people take liberty with the last 3 ingredients & amount of whisky, I tried:

2oz Rittenhouse
0.5oz Ancho Reyes
0.5oz Tempus Fugit creme de cacao
0.5oz Cynar
Dash of Luxardo Maraschino

I can definitely see how a fruity bitterness from the Punt e Mes would work better than the vegetal bitterness of the Cynar here. But IMO the strength of the drink is whisky + spicy + chocolate, which this formulation still has - and which works well.

Astoria Sour

2 oz Rye, High West Double Rye
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
1⁄2 oz Dry sherry
1 Egg white
3 dr Bitters, Dutch's Colonial (as garnish)
Instructions

Dry shake, shake, strain, up, garnish.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
The Gal About Town, Astoria Whiskey Society.
Source reference

http://astoriawhiskeysociety.com/astoria-sour/

Curator rating
Not yet rated
Average rating
Not yet rated
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Rosemary Figurine

2 oz Rye, High West Double Rye
3⁄4 oz Lemon juice
3⁄4 oz Rosemary syrup
1 bsp Dry sherry
1 Fig (quartered)
1 spg Rosemary (as garnish)
Instructions

Muddle, strain or double strain, up, garnish with rosemary sprig and a slice of fig.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
The Gal About Town, Astoria Whiskey Society.
Source reference

http://astoriawhiskeysociety.com/rosemary-figurine/

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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Duck & Cover

1 3⁄4 oz Vodka, Aylesbury Duck (or other spirit)
1⁄4 oz Pear eau de vie, Clear Creek
1 oz Apple cider, Red Jacket (or other non-alcoholic apple cider)
3⁄4 oz Lemon juice
1⁄2 oz Grade B maple syrup
1 ds Bitters, Angostura
2 oz Ginger ale (to top)
2 sli Apple (as garnish; 2-3)
Instructions

Shake, strain over fresh ice in a Collins, top with ginger ale, garnish with apple fan.

Notes

The Pouring Ribbons Facebook page mentions that this drink as presented on Liquor.com is simplified from the PR version without specifying how. It works as-is.

Yields Drink
Year
2013
Authenticity
Authentic recipe
Creator
Joaquín Simó, Pouring Ribbons, NYC.
Source reference

http://liquor.com/articles/your-super-bowl-drinks/

Curator rating
Not yet rated
Average rating
Not yet rated
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