La Llorona

3⁄4 oz Mezcal
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lime juice
3⁄8 oz Amaro Meletti
3⁄8 oz Crème de Cacao, Tempus Fugit
3 ds Bitters, Bittermens Xocolatl Mole
Instructions

Shake, strain, up.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(24 ratings)
From other users
  • Used a good mezcal. But Averna and a really cheap creme de cacao. Still very good and complex. Will definitely serve this to professional bartender friends to make them feel inadequate.
  • Made (as noted by someone else) with green chartreuse & reduced lime. Deliciously decadent!! Great after dinner. — ★★★★★
  • Had to use Green Charteuse. Reduced lime to 5/8 oz.
  • MUST TRY
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La Cola Nostra

1 1⁄2 oz Guatemalan rum, Zacapa 23
1 oz Averna
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
1⁄4 oz Allspice Dram, Bitter Truth
2 oz Champagne
1 sli Lemon (as garnish)
Instructions

Shake, strain over Champagne and ice, garnish.

Notes

Another version of this recipe, also attributed to Don Lee, calls for 2 oz of Rhum JM VSOP instead of the Zacapa and a lime wedge instead of lemon: http://liquor.com/recipes/la-cola-nostra/

YieldsDrink
Authenticity
Authentic recipe
Creator
Don Lee
Source reference

http://www.tastingtable.com/backbar_detail.htm?id=8352#twist-tab

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
From other users
  • Subbed 1/2 oz Falernum for simple — ★★★★★
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Copper Penny

3⁄4 oz Rye
3⁄4 oz Pear eau de vie
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄4 oz Apricot liqueur
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rock, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jeffrey Morgenthaler, Clyde Common, Portland, OR.
Source reference

http://www.tastingtable.com/backbar_detail.htm?id=8355#twist-tab

Curator rating
Not yet rated
Average rating
3 stars
(1 rating)
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  • Red Head — Rye, Cognac, Sweet vermouth, Campari, Maraschino Liqueur, Averna, Herbal liqueur, Lemon peel

Haus Alpenz has a variation of this calling for Dopo Teatro in place of Punt e Mes. I did not have the Pear Eau-de-vie specified, but I did have some Schladerer Kirschwasser which is often too dry and too assertive with a cherry pit distillate essence. I expected the result to be something mediocre, but the combination of Dopo Teatro, kirschwasser and R&W Apricot liqueur made for an excellent flavor trio. A complex and satisfying sipper.

Jack's Word

3⁄4 oz Apple brandy, Lairds Bonded
3⁄4 oz Sweet vermouth, Cocchi Vermouth di Torino
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1 bsp Grenadine
1 twst Lemon peel (as garnish)
Instructions

Shake, strain, up, twist.

YieldsDrink
Authenticity
Authentic recipe
Creator
Brad Farran, Clover Club, Brooklyn, NY.
Source reference

http://www.tastingtable.com/backbar_detail.htm?id=8244#twist-tab

Curator rating
Not yet rated
Average rating
4 stars
(17 ratings)
From other users
  • Not that interesting.
  • Solid 4 as written. I made again with 6-8 dashes ango and two shakes of chinese 5 spices - that version I'd give a 5. — ★★★★
  • With my homemade grenadine, this was a bit tart, and the chartreuse got surprisingly buried, but still quite likable. Bitters experiment from comments might be worth trying. — ★★★★
  • Nothing surprising or challenging here but a superb and well balanced drink. Very much in the style of some of the great classics.
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  • Nuclear Daiquiri — Jamaican rum, Herbal liqueur, Falernum, Lime juice, Lime

Transatlantic Mai Tai

1 oz Rye, Jim Beam
1 oz Genever, Bols
1 oz Lime juice
3⁄4 oz Orgeat, B.G. Reynolds
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1 spg Mint (as garnish)
Instructions

Shake, strain, rocks, garnish with a mint sprig and a paper parasol through a cherry.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Jacob Grier, Metrovino, Portland, OR.
Source reference

http://www.jacobgrier.com/blog/archives/4800.html

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Meh. Like a more fruty army navy
  • Quite tasty.
  • In 12 Bottle Bar, p. 154. Nice malty flavor of Bols Genever & peppery spice of Rittenhouse Rye. Upped homemade orgeat to 1 oz & may cut lime to 3/4 oz. Interesting variation on Mai Tai.
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  • George's Hi Mai Tai — Light rum, Jamaican rum, Orange liqueur, Dark rum, Orange juice, Lime juice, Orgeat, Mint
  • The Express — Virgin Islands Rum, Nicaraguan Rum, Jamaican rum, Thai Bitters, Lime juice, Orgeat, Lemon juice
  • Eazy Tiger — Bourbon, Curaçao, Maraschino Liqueur, Bitters, Lemon juice, Orgeat

Mai Ta-IPA

1 oz Demerara Rum, El Dorado White
1 oz Demerara Rum, El Dorado 8
1 1⁄2 oz India Pale Ale
1 oz Lime juice
3⁄4 oz Orgeat, B.G. Reynolds
1⁄2 oz Triple sec, Combier L'Original Liqueur D'Orange
1 Cherry (as garnish)
Instructions

Shake, strain into a Collins over rocks, garnish with a paper parasol through a cherry.

YieldsDrink
Year
2012
Authenticity
Authentic recipe
Creator
Jacob Grier, Metrovino, Portland, OR.
Source reference

http://www.jacobgrier.com/blog/archives/5459.html

Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
From other users
  • Used Hefeweizen rather than IPA. Beer adds excellent contrast to Mai Tai.
  • Good. The IPA lengthens and adds a grapefruity bitterness.
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  • Spaghetti Western, Bon Vivants — Beer, Bourbon, Campari, Lemon juice, Rich simple syrup 2:1, Salt, Sweet 100 cherry tomatoes
  • Mai-Tai Mash-Up — India Pale Ale, Rye, Scotch, Orange liqueur, Lemon juice, Orgeat
  • Two Trick Pony — Beer, White whiskey, Bourbon, Bitters, Lemon juice, Orgeat, Demerara syrup, Orange peel
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Tia Mia

1 oz Rum, Appleton Reserve
1 oz Mezcal, Del Maguey Vida
3⁄4 oz Lime juice
1⁄2 oz Orgeat
1⁄2 oz Curaçao (Dry)
1 t Sugar
Instructions

Shake and strain over crushed ice. Garnish with a lime wheel, mint, and an orchid.

Notes

This works fine made with 1:1 sugar syrup rather than ordinary sugar and you don't have to worry about it dissolving (or rather, not).

History

See source/reference.

Tia Mia
YieldsDrink
Authenticity
Authentic recipe
Creator
Ivy Mix
Source reference

http://www.shakestir.com/features/id/413/story-in-a-glass-tia-mia

Curator rating
Not yet rated
Average rating
4 stars
(14 ratings)
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Kiss of the Spider Woman

1 oz Old Tom Gin
1⁄2 oz Solbeso
3⁄4 oz Lime juice
1⁄2 oz Aperol
1⁄2 oz Cherry Liqueur, Cherry Heering
1⁄4 oz Pineapple syrup
1 spl Soda water
Instructions

Shake, strain over ice and soda.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Bitter Cucumber — Gin, Aperol, Rich simple syrup 2:1, Club soda, Lime juice, Cucumber
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Corpse Defiler #2

3⁄4 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Amaro Nonino
3⁄4 oz Lime juice
Instructions

Shake, strain, up.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
3.5 stars
(11 ratings)
From other users
  • Corpse Reviver variant
  • Add more Cocchi Americano to balance lime
  • Nice easy-drinking sour. Nonino provides enough sweetness to balance everythng else. Almost tastes grapefruity.
  • dig it
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Aviary's Bitter

1⁄2 oz Brandy, Pierre Ferrand
1⁄2 oz Apple brandy, Lairds Bonded
2⁄5 oz Bonal Gentiane Quina
1⁄3 oz Amaro Nonino
1 bsp Lorenzo Inga My Amaro
1 ds Peychaud's Bitters
Instructions

Stir, strain into an old fashioned glass that's been smoked with a bourbon barrel stave. (Or one that hasn't.)

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
The Aviary, Chicago, Il.
Source reference

http://www.seriouseats.com/recipes/2011/10/aviary-recipe-bitter-smoked-…

Curator rating
Not yet rated
Average rating
Not yet rated
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