Fontainebleau

1 1⁄2 oz Rye, Rittenhouse 100
1⁄2 oz Sweet vermouth, Carpano Antica Formula
1⁄2 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Orange liqueur
2 ds Peychaud's Bitters
Instructions

Stir with ice, strain over a large ice cube, garnish with a lemon twist.

Notes

Similar to the Tipperary #3 and Stew Ellington's Gramercy, but inspired by http://www.straightbourbon.com/forums/showthread.php?20966-What-Cocktai…

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Average rating
4.5 stars
(31 ratings)
From other users
  • I'm not always a fan of green chartreuse, as i find it overpowers many cocktails, but it's perfect here as a foil to the rye-orange-vermouth richness. Used PF Dry Curaçao
  • Used with Grand Marnier. Can definitely taste the green chartreuse coming through but not over powering. Wife likes it. — ★★★★★
  • Used Cointreau. Rate 4.5 Will use High West double rye next time.
Similar cocktails
  • Daisy If You Do — Bourbon, Bénédictine, Bitters, Agave syrup, Grapefruit juice, CioCiaro, Lemon
  • Czechattan — Bourbon, Becherovka, Herbal liqueur, Curaçao, Bitters
  • Ozymandias — Rye, Brandy, Sweet vermouth, Bigallet China-China, Bénédictine, Bitters, Lemon zest
  • Carrie's Book Club — Rye, Orange Curaçao, Bénédictine, Bitters, Simple syrup
  • Bad Reputation — Bourbon, Bermuda rum, Herbal liqueur, Grapefruit bitters, Bitters, Grapefruit juice

I love it. Have never made it with either suggestion for rye or vermouth, but a few different combos of other brands. Have used PF Dry for the orange every time. Makes me want to try adding Peychaud's to Stew Ellington's Gramercy

Pigeon Park

1 1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Punt e Mes
1⁄2 oz Pimm's No. 1 Cup
1⁄4 oz Bénédictine
2 ds Bitters, Angostura
Instructions

Stir and strain into a cocktail glass rinsed with Ardbeg, flame some orange oil over top as a garnish then discard the peel

Notes

Dense and smoky, with a light herbal note.

History

I created this drink as a variation on a Vancouver Cocktail, although I drifted a little further than I expected with the addition of Pimm's. I wanted something slightly herbaceous to highlight the subtle herbal aroma of the mezcal, and Pimm's No.1 felt like the perfect choice because it wasn't very sweet, and being made from gin it echoed the original Vancouver Cocktail, which was essentially a Martinez with Benedictine instead of maraschino.

Pigeon Park is a little square in Vancouver's Downtown Eastside where the homeless and junkies hang out or just take a nap. Still Vancouver, even thought it doesn't look anything like a postcard photo, yet not without charm either.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Martin Corriveau
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • As smokey as it sounds. The Ardbeg rinse was clobbered by the mezcal and I'm not sure it was critical. A solid cocktail, but more one-note than I expected (the note is smoke).
  • A hair sweet, but wouldn't taste right without that.
  • Made with Fidencio and a spritz of Laphroaig 10 yr. Love the chocolate and herbal throughout, and the little bitterness at the finish.
Similar cocktails
  • Smokin' Cherries — Mezcal, Sweet vermouth, Cherry Liqueur, Bénédictine, Maraschino cherry
  • DeGrassi — Rhum Agricole, Mezcal, Amaro, Agave syrup
  • No. 64 — Mezcal, Sweet vermouth, Herbal liqueur, Orange bitters
  • Twisted Tenderness — Mezcal, Bonal Gentiane Quina, Apricot liqueur, Hazelnut liqueur
  • Chachita — Mezcal, Sweet vermouth, Cynar, Bénédictine, Bitters, Orange peel

Field Cocktail

2 oz Cognac, Pierre Ferrand Ambre
1 oz Dry vermouth, Noilly Prat
3⁄4 oz Pineapple juice
1 lf Pineapple (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Via Pierre Ferrand: "This Cognac-based twist upon the Algonquin Cocktail is Jim Meehan's tribute to Colin Peter Field, who runs the Hemingway Bar in Paris’s Ritz Hotel."

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Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

http://www.pierreferrandcognac.com/en/pages/view/591

Curator rating
Not yet rated
Average rating
2.5 stars
(5 ratings)
From other users
  • This one is definitely unique, but I'm a huge fan. I usually use Dolin dry.
  • Louis Royer, Dolin. Nicely dry, but the flavors just do not work for me. It might work with a softer Cognac and perhaps more stirring to integrate (though it was plenty dilute already).
Similar cocktails
  • The Algonquin — Rye, Dry vermouth, Orange bitters, Pineapple juice
  • Ambery Cocktail — Añejo rum, Sherry, Cognac, Apricot liqueur, Bitters, Lemon peel
  • Lewis & Martin Cocktail — Bourbon, Aromatized wine, Crème de Banane, Peychaud's Bitters, Lemon peel
  • President of Vice — Añejo rum, Bianco Vermouth, Dry apricot brandy, Curaçao, Amontillado Sherry, Peychaud's Bitters, Orange bitters, Orange flower syrup, Orange peel
  • St. Lillet — Bourbon, Aromatized wine, Elderflower liqueur

Not Coming Home

1 1⁄2 oz Bianco Vermouth, Dolin
3⁄4 oz Absinthe, St. George
3⁄4 oz Elderflower liqueur, St. Germain
4 ds Orange flower water
1 twst Grapefruit peel
Instructions

Stir, strain, up, twist.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Tim Rabior, Sanctuaria, St. Louis, MO.
Source reference

http://drinkwire.liquor.com/post/101-best-new-cocktails-not-coming-home…

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
From other users
  • New fave low ABV! Orange flower overpowers a bit but I don't mind
  • Should work with dry vermouth, and perhaps the addition of a simpatico amaro like Gran Classico or Suze.
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Anne Bonny

1 1⁄2 oz Rum
3⁄4 oz Lime juice
1⁄2 oz Cinnamon syrup
1 oz Ruby Port (float)
1 pn Nutmeg (as garnish)
Instructions

Shake, strain, up, slowly float, garnish with freshly grated nutmeg.

Notes

For the rum, go with something piratey: Wray & Nephew, Banks 5 or 7, Pusser's, Smith & Cross, Lemon Hart.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with tawny port - so good! I'll have to try with ruby port next...
  • Made with Pussers and Tawny port Very nice but would try with ruby port. Need to learn how to do float
  • On point! Everything a tiki drink should bring.
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  • Apple Goddam Martini — Vodka, Fino sherry, Apple brandy, Cinnamon syrup, Lime juice
  • Savoy Daisy — Ruby Port, Venezuelan rum, Puerto Rican Rum, Lemon juice, Brown Sugar Simple syrup, Grenadine, Orange peel
  • Hamilton Park Swizzle — Applejack, Palo Cortado Sherry, Falernum, Pineapple syrup, Lime juice
  • The Green Veil — Pisco, White wine, Elderflower liqueur, Herbal liqueur, Lime juice, Simple syrup, Kiwi

Embassie

3⁄4 oz Gin
3⁄4 oz Aromatized wine, Cocchi Americano
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1 twst Lemon peel
Instructions

Shake, strain, up, twist.

Notes

A dash of absinthe, a la the similar Corpse Reviver #2, is nice here.

YieldsDrink
Authenticity
Authentic recipe
Creator
Mal Spence, Kelvingrove Café, Glasgow.
Source reference

http://punchdrink.com/recipes/embassie/

Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
From other users
  • Twist on Last Word, interesting but lacking balance. Too citric. Should work with another formula, to be tested furthermore.
Similar cocktails
  • Tessmanian Devil — Gin, Strega, Aromatized wine, Bitters, Lemon juice, Hot sauce, Cayenne pepper, Chili pepper

Breakfast

1 1⁄2 oz Mezcal
3⁄4 oz Sweet vermouth, Carpano Antica Formula
3⁄4 oz Coffee liqueur, Bittermens New Orleans Coffee
23 dr Bitters, Brooklyn Hemispherical Bitters Sriracha
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, up, twist.

Notes

This is the Amor y Amargo guys' idea of "breakfast encapsulated."

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Authenticity
Authentic recipe
Creator
Aaron Polsky, Amor y Amargo, NYC.
Source reference

http://punchdrink.com/recipes/breakfast/

Curator rating
Not yet rated
Average rating
4 stars
(6 ratings)
From other users
  • Made with Marie Sharps hot sauce + Angustora. Points for being powerful and interesting but I'm just sure it's that great.
Similar cocktails
  • Of Light and Shadows — Mezcal, Amargo-Vallet, Campari, Sweet vermouth, Coffee liqueur, Orange peel
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Nice, I used a combination of chocolate and orange bitters and I like the subtle interplay 3.5

Cloud 9

2 oz Blanco tequila, Siembra Azul Blanco
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Salers Gentiane
1 twst Lemon peel
Instructions

Stir, strain, up, twist.

Notes

Tequila version of the White Negroni.

YieldsDrink
Authenticity
Authentic recipe
Creator
Jeremy Oertel, Mayahuel, NYC.
Source reference

http://punchdrink.com/recipes/cloud-9/

Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Cochi Americano swap for lillet
  • Improved with Cocchi Americano.
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Plaza Vieja

1 oz Brandy, Pierre Ferrand 1840
1 oz Mezcal, El Buho
1 oz Braulio
1 bsp Bénédictine
1 ds Bitters, Angostura
1 ds Salt Solution (see note)
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, rocks, twist.

Notes

At Backbar, the bitters, Bénédictine, and salt solution are served in a 1/4 oz mixture that also contains a barspoon of Cognac and a dash of cigar tincture.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Joe Cammarata and Sam Treadway, Backbar, Somerville, MA.
Source reference

http://cocktailvirgin.blogspot.com/2013/11/plaza-vieja.html

Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
From other users
  • Made with fennel-infused brandy for a Krampusnacht cocktail. Love the alpine notes and long evolution!
Similar cocktails

Good with the mezcal; REALLY good with blended Scotch (Monkey Shoulder).

Cayman Cider

2 oz Gold rum
1⁄2 oz Lime juice
1⁄2 oz Sorel liqueur
1⁄4 oz Falernum
2 oz Cider (sparkling)
1 ds Bitters
1 pn Nutmeg (as garnish)
Instructions

Shake, strain over ice and cider, top with grated nutmeg. Alternatively, serve hot.

Notes

Rumwise, go with something full-bodied, flavorful, festively wintry.

History

Easily the most immature name I've ever given a drink. (Though Jamie Boudreau has me topped with his Hot Dickens' Cider.)

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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  • Jacked Up Rose — Apple brandy, Sorel liqueur, Campari, Bitters, Cider, Orgeat, Lime juice
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