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. — ★★★★
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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.
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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.
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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)
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  • Havana Harbor Special — St. Lucian Rum, Sweet vermouth, Cherry Liqueur, Absinthe, Bitters, Club soda, Lemon juice, Simple syrup
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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

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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  • 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
  • Window to the Flor — Oloroso sherry, Aromatized wine, Curaçao, Orange bitters

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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  • Pale Heart — Mezcal, Aromatized wine, Manzanilla sherry, Orange bitters, Orange peel
  • Carried Away Down Mexico Way — Mezcal, Aromatized wine, Bianco Vermouth, Kummel, Brandied cherry

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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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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