Santa Rosa

1 1⁄2 oz Blanco tequila
1⁄2 oz Lemon juice
1⁄2 oz Peach liqueur, Combier
1⁄4 oz Agave syrup
1⁄4 oz Aromatized wine, Cocchi Americano Rosa
Instructions

Shake, double strain, up.

Notes

Originally (incorrectly) written as featuring vin de pêche, a sweetened infusion of peach leaves in wine (usually cheap red wine, sometimes white) served as an aperitif in the south of France.

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Kirkland Tap & Trotter, Somerville, MA.
Source reference

http://aphonik.tumblr.com/post/66251560821/santa-rosa-a-lovely-cocktail…

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4 stars
(5 ratings)
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That stuff used to be called persico, but peach leaves (as well as pits) are toxic, and dangerous to infuse into alcohol. Maybe half and half white wine and peach liqueur?

Thanks,

Zachary

I've solved the mystery. The restaurant replied to my photo on Instagram and said that they use Combier peche. So this was an instance of whoever wrote the recipe card writing it incorrectly (Combier calls their product CRÈME DE PÊCHE DE VIGNE and the person transcribing the recipe wrote it as "vin de peche"). I imagine the restaurant staff probably write a few hundred of these recipe cards by hand so an incorrect transcription here and there is to be expected.

That said, actual "vin de peche" sounds interesting, indeed.

Thank you, Erizzle (let the cocktail world at large note that Mr. Witz prefers to go by Erizzle). I've updated accordingly. A reminder that I need to get on Instagram (ugh) where you are by all accounts a pro-follow.

Norman Conquest

1 oz Islands Scotch, Talisker
1 oz Calvados
1 oz Sweet vermouth, Carpano Antica Formula
1 t Simple syrup
3 dr Bitters, Angostura
1 twst Orange peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

Also sometimes made with bourbon rather than Scotch, bringing it closer to Sam Ross' Grandfather cocktail. Adam Manning recommends making it with Scotch, adding a dash of Peychaud's, and replacing the simple with a spoonful of Drambuie.

YieldsDrink
Authenticity
Authentic recipe
Creator
Erik Lorincz, The American Bar at the Savoy Hotel, London.
Source reference

http://www.sfgate.com/wine/cocktailian/article/Not-one-Norman-Conquest-…

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4 stars
(8 ratings)
From other users
  • flavour profiles didn't come together cohesively
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So it's like a Vieux Carre for the North Atlantic (smoky/peaty more than spicy). Lovely. I used Lagavulin 16, because it's what I had, + Peychaud's. The Drambuie would replace the Benedictine so sounds intriguing, but I don't have any on hand.

The Grandfather

1 oz Apple brandy, Lairds Bonded
1 oz Bourbon
1 oz Sweet vermouth, Carpano Antica Formula
1 ds Bitters, Angostura
1 ds Peychaud's Bitters
3 Cherry (as garnish)
Instructions

Stir, strain, up, garnish.

Notes

Sam Ross describes this as a "specified Saratoga."

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Sam Ross, Milk & Honey, NYC.
Source reference

http://www.foodandwine.com/recipes/grandfather-cocktails-2008

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Average rating
4 stars
(25 ratings)
From other users
  • So good! I used 1/2 Cocchi vermouth di Torino and 1/2 Pavan for a bit of a lighter profile (my new favorite light liqueur).
  • Used 2 dashes each of bitters.
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Bijou (Dry Vermouth)

1 oz Gin
1 oz Dry vermouth
1 oz Herbal liqueur, Yellow Chartreuse
2 ds Orange bitters
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, up, twist.

Notes

I've seen this variation in a few different places and am not sure where it originates. Most likely several people came up with it independently,as it's a Bijou with two simple substitutions (or a Bijou en route to Alaska, if you prefer).

YieldsDrink
Authenticity
Altered recipe
Source reference

http://forums.egullet.org/topic/54990-chartreuse-and-cocktails-with-cha…

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Average rating
4.5 stars
(16 ratings)
From other users
  • Agreed. Clean is a good adjective here. A touch sweet perhaps.
  • Clean and tasty. I used Holi Gin - which is made with chai spices to give this a bit extra herbal flavor.
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Castawry

2 oz Martinique Rum (blanc)
1⁄2 oz Falernum
1⁄2 oz Lime juice
1 oz Coconut Water (1-2 oz)
1 wdg Lime
Instructions

Shake lazily, strain or don't, rocks, relax.

YieldsDrink
Year
2013
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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Travel Section

1 1⁄2 oz Bacanora
3⁄4 oz Lime juice
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Pineapple Gum Syrup
1 oz Egg white
1⁄4 oz Simple syrup
1 oz Coconut milk
1 ds Bitters, Bittermens 'Elemakule Tiki (flamed, as garnish)
Instructions

Add all but coconut milk and bitters to mixer and dry shake, add coconut milk and shake with ice, double strain into a Nick and Nora, garnish with flamed Tiki bitters.

Notes

The bitters are described as house tiki bitters and heavy on the allspice, so maybe a mix of tropical bitters and allspice dram would work best here. Cocktail name and description of the house bitters here: http://drinks.seriouseats.com/2013/04/first-look-all-of-the-cocktails-a…

YieldsDrink
Year
2013
Authenticity
Authentic recipe
Creator
Alfie Turnshek-Goins, Tribune Tavern, Oakland, CA.
Source reference

http://bit.ly/1baa79v

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Brewer's Breakfast

2 oz Junmai Sake, Miyasaka Masumi Arabashiri First Run Junmai Ginjo
1 oz Corn Whiskey, Glen Thunder
1⁄4 oz Galliano
Instructions

Stir, strain, coupe, garnish with eight Honey Nut Cheerios on a cocktail pick.

YieldsDrink
Year
2010
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

The PDT Cocktail Book.

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Dulce de Leche

1 1⁄4 oz Añejo tequila, Don Julio Añejo
3⁄4 oz Pedro Ximénez Sherry, Toro Albara
1⁄2 oz Heavy cream
1 Whole egg
1 twst Grapefruit peel (shaken)
1 pn Cinnamon (as garnish)
Instructions

Dry shake (including grapefruit peel), shake, double strain, up, garnish with grated cinnamon.

Notes

Inspired by the flavors of rum raisin ice cream.

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Jim Meehan, PDT, NYC.
Source reference

The PDT Cocktail Book

Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
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J.S-g. commented on 3/24/2016:

Made with reposado for lack of anejo. Still very good. Love the texture, softness and the lingering tequila taste. 

Sooner or Later

1 1⁄2 oz Aromatized wine, Cocchi Vermouth di Torino
1 1⁄2 oz Martinique Rum, La Favorite Vieux
1⁄4 oz Coffee liqueur, Varnelli Caffe Moka
10 dr Bitters, Bittermens 'Elemakule Tiki
1 twst Orange peel (expressed and discarded)
Instructions

Stir, strain, up, express and discard orange peel.

YieldsDrink
Authenticity
Authentic recipe
Creator
Nick Detrich, Bellocq, New Orleans, LA.
Source reference

http://barnotes.co/recipes/sooner-or-later

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3.5 stars
(6 ratings)
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Made a half quantity with Cocchi, Old Monk, Patron XO Cafe and Ango. Nice bittersweet dessert drink, orange twist is essential.

The Outcider

12 oz Bourbon, Buffalo Trace
6 oz Cider (boiled)
18 oz Tea (rooibos, strong)
12 ds Orange bitters
12 ds Bitters, Fee Brothers Whiskey Barrel Aged
24 twst Orange peel (2" each)
12 Cinnamon stick
Instructions

Heat all ingredients together until warmed through and serve in ceramic bowl.

YieldsDrink
Year
2011
Authenticity
Authentic recipe
Creator
Prime Meats, Brooklyn, NY.
Source reference

http://www.seriouseats.com/recipes/2011/11/prime-meats-hot-cider-whiske…

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